Description
Book SynopsisFirst published in 2006. Frances Keyzer was an Englishwoman who lived in Paris at the beginning of the twentieth century, when French women were reckoned to be the cleverest of cooks, and the Parisians the cleverest of all. In nineteen chapters, this book is intended to be an aid to English women, French Household Cookery begins with the elementary rules of good cooking - cleanliness, fresh ingredients and good butter - and goes on to present a hundred and thirty-seven recipes for well-loved domestic dishes that rely upon the simple methods employed in French homes, where daily meals were always as well prepared as at the most luxurious tables.
Table of ContentsChapter 1 Hors-D'œuvre; Chapter 2 Soups and Purées; Chapter 3 Fish; Chapter 4 Ragoûts (Stews); Chapter 5 Entrées and Plain Household Dishes; Chapter 6 Venison; Chapter 7 Pasties and Pâtés; Chapter 8 Roasts; Chapter 9 Sauces; Chapter 10 Salads; Chapter 11 Vegetables; Chapter 12 Potatoes; Chapter 13 Omelettes and Eggs Generally; Chapter 14 Macaroni and Rice; Chapter 15 Sweet Dishes—Ices; Chapter 16 Summer Food; Chapter 17 How to Make Coffee; Chapter 18 Economy Dishes; Chapter 19 Menus with Recipes from the Best Paris Chefs;
