French Provincial Cooking - Elizabeth David [268]
Oysters, Cornish
for hors-d’œuvre; to precede cassoulet de Toulouse
with lou-kenkas
Mornay
stuffed
Pacherenc de Vic Bilh
Pacific prawns
Pagel
Paillard’s, Paris
Pain d’ecrevisses
d’épice
grillé aux anchois
Paleron
Paloise, sauce
Palourdes
farcies
Pampille, See Daudet, Madame Léon
Panada; panade
Panage
Panais
Pancakes, Breton
crêpes dentelles
frying-pan for
stuffed with Kirsch-flavoured cream
Panier à friture
à salade
Panne de pore
Panure
à l’anglaise
au beurre
à la milanaise
Papillotes
Paprika
Paris, cookery of
siege of
Paris Salon d’Automne of 1924
Parma ham
Parmesan cheese in French cookery
Parsley
with aubergines
butter
curled
hachinette for chopping of
single-leaved
Parsnip; sautéed
Partridges, with cabbage and sausages
cold dish of
roast
salad
sauce catalane with
stewed in white wine
with sweet pepper and white wine
terrine of
vine leaves, wrapped in
woodcocks, compared with
Pascal (chef)
Pascal, sauce
Passion fruit
Passoire
Pasta, with daubes
Pastry board
Pastry rack
Pâte brisée
de coings
à foncer
à frire
de guimauve
sablée
Pâtés
of Alsace
of Béarn
de campagne
de canard Lucullus
en croûte
duck, of Alsace; with black olives; of Normandy; of Périgord; truffled
in England
de foie gras; in England; for hors-d’œuvre; omelettes, unsuitable in; in Strasbourg; stuffing for artichokes; truffled; wines to drink with
game
grattons used in
de grives
juniper berries with
moule à
of Périgord;
pork and game
pork and liver
en terrine
See also Charcuterie and Terrines
Pâtisserie
Pâtissier
Patna rice
Paul Bocuse’s French Cooking
Paupiettes de veau bourbonnaise
Pave aux marrons
Pavot, graines de
Pawpaw with lettuce and cardomum
Pays basque, See Basque country
Peach jam; (1); (2)
Peaches in white wine
Pearl barley
Pears, avocado
Pears, baked in red wine; with cream; with fromage à la crème
Pearsons of Chesterfield
Peas
duck with
soup
stewed in butter; with lettuce heart and onions
Pêches au vin blanc
Pellaprat, Henri, L’Art Culinaire
Le Poisson dans la Cuisine Française
Pelle rouge
Peperoni
Pepper
Malagueta
mill
Peppers, green, marinaded and stuffed
in pipérade
for hors-d’œuvre
in ratatouille
red, characteristic of Béarnaise cookery
sweet; with aïoli; salad; with sausage and wine; stewed with tomatoes; stuffed with rice; tinned
Peppercorns
Perce-Pierre
Perdreau, aux choux à la mode de Bretagne
rôti au four
Perdreaux, salade de à la vendéenne
Perdrix à l’auvergnate
Père Tranquille, potage du
Périgord, Le (guide)
Périgord, cookery of
duck, pâtés of
truffles of
Périgourdine, Rôtisserie
Périgueux; sauce
Perpignan
Persil:
commun
frisé
à grosse racine
Persillade
aubergines en
Pertuis, Provence
Pestle and mortar
Pesto
Petit Cuisinier Moderne, Le
Petit salé
Petites fondues à la bourguignonne
au fromage
Petits pois
au beurre
canard aux
de conserve
à l’étuvée
à la française
tinned
Petits poussins
Petits souflés aux courgettes
Pflütten; with saddle of hare
Pheasant, with cream, Calvados and apples
stewed celery to go with
lentils to go with
in paper cases
with pickled cabbage
with spiced rice
stewed in butter
Phoenicians, their fondness for saffron
Physiologie du Goût, La, See Néo-Physiologie du Goût
Piana, Corsica
Picardy
Pickling brine
Pièce de bœuf à la bourguignonne
Piedmont, rice
truffles of
Pieds de pore panes or Ste Ménéhould
truffés
Pig, caul of
head of, salad
kidneys of, fat; in white wine
shin of, salad
snout of, salad
sucking, galantine of, speciality of Lorraine; in jelly flavoured with Meursault; roast
trotters; in bœuf à la mode; grilled; with rémoulade; à la Ste Ménéhould; in salade Ivonnaise; with sauce tartare; truffes
Pigeons, en estouffade
stewed
with sweet pepper and white wine
Pigeonneaux
Pignons
Pike, with beurre blanc
quenelles of
Pilon
Piments
basquais
doux; en salade; farcis; farcis au riz
Pimiento
Pimprenelle
Pineapple with Kirsch
Pineau des Charentes
Pine kernels; nuts; omelette with
Pintade
Pipérade
Pipérazine Midy