Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

almonds apricot Arrange artichoke asparagus baking ballottine beans Béchamel sauce beef BEIGNETS blanched boiled bouquet garni braised bread breadcrumbs brown butter cake carrots cheese chopped parsley cold cookery court-bouillon Cover crayfish cream crème croustades croûtons cup 1 decilitre decilitres Demi-glace diced dish dough Drain eaten eggs fillets fish flavoured flour foie gras forcemeat France French fresh fried in butter fritters fruit garlic garnish glazed grams grilled hors-d'oeuvre jelly juices lemon meat melted butter milk minutes mixed mixture Moisten Mornay sauce mould mushrooms OEUFS omelette onions ounces oven parsley pastry pâté pieces poached pork potatoes poultry pound 500 grams prepared purée ragoût recipe rice roast round salpicon sauce see SAUCE Season with salt served sieve simmer slices soup spoon sprinkle stuffed sugar Suprême sauce syrup tablespoons thick tomato truffles vegetables Velouté sauce white wine yolks