French Provincial Cooking - Elizabeth David [270]
Belle de Juillet
in butter
cakes
and celeriac purée; with hare; with partridges stewed in white wine; with venison
celery, and ham salad
with choucroute
cooked in a clay pot or diable
Dauphine
Fir-apple Pink
flour
gnocchi
gratin dauphinois
with juniper berries
kidney variety
King Edward
Kipfler
and leek soup, iced
left-overs
Majestic
mandoline, for slicing
mousseline
and onion soup, cream of
with oxtail
parer; See also Légumex
with parsley butter
and pork omelette
purée; with deep fried eggs; with meat juice
salad; hot, with sausage
sausages
sauté of, with carrots; served with venison
sauté of, with onions
and semolina gnocchi; with saddle of hare
soup, with carrots; with céleri-rave; with leek, iced; liquid from broad beans in;
Potatoes
soup, with onions; with sorrel
starch
and tomato soup, cream of
and watercress soup, cream of
Pot-au-feu
aïoli with beef from
bouillon from
clarification of
degraissis to be obtained from
gherkins with
left-overs: how to use up beef from; how to use up oxtail from
Lorraine version of
marmite or stock-pot for
meat cuts for
Provencal variation of
salad from beef or
vegetables for
Potée
bourguignonne
lorraine
Potiron aux crevettes, potage crème de
Potted goose and pork
pork
rabbit and pork
Pouchouse
Pouilly, white wine of
Poulard, Mère; menu at her hotel
Poularde de Bresse
demi-deuil
au riz
Poule à la creme et à l’estragon
en daube
farcie en daube à la berrichonne
au pot; du bearnais; à la crème normande
au riz à la crème
Poulet à la crème
à l’estragon
farci en cocotte
fritot de
au gratin à la savoyarde
à la Marengo, invention of
rôti; au beurre
sauté
Célestine
chasseur
dauphinois
forestière
Mistral
aux olives de Provence
Parmentier
Poincaré
provençale
Poulpe
Poultry and game
Pourpier
Poussins, petits
à la polonaise
Praires
Prault, Madame Lefeuvre
Prawns, en chemise
Courchamps
with cream and brandy sauce
Dublin Bay; frozen; with spiced rice
for hors-d’œuvre; at Mère Nénette’s
left-overs
with lemon and salt
Pacific
Spanish paella, cooked in the manner of
Pré aux Clercs restaurant
Preserving of fruit in France
Preserving jar, French type
Preserving of meat or game by marinating
Preserving pan
Pressac, Pierre de, Considerations sur la Cuisine
Prévalaye, butter of
‘Prince of Gastronomes’, See Curnonsky
Primeurs, M. Boulestin’s opinion of
Prosciutto di Parma
Proust, Marcel, on madeleines
Provençale, sauce, pour les saumons
Provence
Provence, cookery of
chick peas of
chou farci of
crystallized fruit of
dishes of
estouffat de bœuf of
Ford Madox Ford on
garlic of
ham of
honey of
meal there described by Madame, Léon Daudet
olive oil of, as dressing for salad; in mayonnaise with langouste
olives of
pot-au-feu variation
Provence
string beans of
wines of
Provence, La (guide)
Prune liqueur
Pruneaux de Bordeaux
de Tours
Prunelle (eau-de-vie)
Prunes d’Agen
a l’eau-de-vie
au four
with pork
Pudding aux mûres
Pumpkin and shrimp soup, cream of
Purées—of broad beans
of celeriac and potatoes
de céleri-rave et pommes de terre
of dried split peas, with ham
de fives
d’oseille; à la crème
Punlane
Pyramide restaurant, Vienne
Pyrenees
Quails, vine leaves with
Quasi of veal
Quatre-épices
Quenelles
binding of
de brochet
au gratin au beurre d’écrevisses
of pike
with white butter sauce
Quérillac, A., Cuisine Coloniale. Les Bonnes Recettes de Chloé Mondésir
Quetsch plums
eau-de-vie
in quiches
tart
Queue de bœuf, aux olives noires
panée
des vignerons
Quiches
au fromage blanc
lorraine
à l’oignon
aux pruneaux
Quimper
Quince marmelade
paste
pie
Rabbit-potted, with pork
stewed in red wine with beef and pork or hare
Rāble de lièvre, à la crème; à l’alsacienne
piquage of
à la Piron
Racouchot, Henri
his recipe for hare
Radishes as hors-d’œuvre
Ragoût, faire revenir process in making of
Raie
batis
au beurre noir
bouclée
gratinée au fromage
Raifort
à la crème, sauce
aux noix, sauce
Ramble through Normandy,