By Robuchon Joel
This is often an crucial source of greater than six hundred vintage vegetable and salad arrangements, besides recipes for fundamentals reminiscent of sauces, dressings, pastries, butters, shares, and extra. It positive factors landmark vegetable and salad recipes, akin to Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters. on account that its unique e-book in 1938, "Larousse Gastronomique" has withstood the try of time and development to stay the world's such a lot authoritative culinary reference ebook.
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Extra info for Larousse Gastronomique: Vegetables and Salads
Sprinkle with Parmesan cheese, if desired, and cook in a preheated oven at 200°C (400°F, gas 6) for about 10 minutes. For aubergine souffles a la hongroise, add 2 tablespoons chopped onion softened in butter to the filling and season with paprika. Caponata Peel 4 aubergines (eggplants), cut into large dice and sprinkle with salt. When they have lost some of their water, wash and wipe them and fry in oil. Cut the following ingredients into very small pieces: 100 g (4 OZ, % cup) olives, a head of celery scalded in salted water, 4 desalted anchovies and 50 g (2oz, 3 tablespoons) capers.
Stone (pit) and coarsely chop 30 black (ripe) olives and add them to the cabbage puree with a stiffly whisked egg white. Mix well. Butter a charlotte mould and sprinkle with dried breadcrumbs. Pour the mixture into the mould and cook in a preheated oven at 220°C (425°F, gas 7) for about 30 minutes. 57 Chinese cabbage ala pekinoise Chinese cabbage ala pekinoise Remove the outer leaves from a Chinese cabbage and slice it into 10 cm (4 in) strips. Cut some very thin slices of ham to the same length and finely slice 5 or 6 spring onions (scallions) and their stems.
Cut a large avocado - stone (pit) removed - into thin slices; arrange the slices on the plates and sprinkle them with lemon juice. Arrange 2 fillets of trout, coarsely shredded, on each plate. Coat with the horseradish sauce. Sprinkle with a few flaked (slivered) almonds and complete with slices of gherkin. Avocado and prawn barquettes A barquette is a small boat-shaped tart made of short-crust pastry (basic pie dough) or puff pastry, baked blind and then filled with various sweet or savoury ingredients.
Larousse Gastronomique: Vegetables and Salads by Robuchon Joel