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A guide to modern cookery

Chapter 3234: N.
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About This Book

A comprehensive culinary manual that presents principles and practical methods of contemporary professional and domestic cookery, explaining stocks, sauces, joints, fish, poultry, desserts, menu construction, service, and kitchen organization. It reviews how traditional haute cuisine has been adapted for modern restaurant and hotel service, offers step-by-step recipes and timings, recommends techniques for efficient mise en place and rapid service, and includes a glossary of terms. Recipes range from simple household preparations to elaborate haute cuisine, with introductions on menu planning, food economy, and evolving social dining habits. Emphasis is on clarity, reproducible technique, and adapting classical foundations to changing tastes and service requirements.

N.

  • 338 Nantua Duchesses, 150
  • 95 Nantua sauce, 40
  • 1353 Navarin Printanier, 448
  • Navets.     See also Turnips
  • 2179 Navets, Purée de, 654
  • 2569 Nectarines, 747
  • New Year’s Eve dinner, menu for, 842
  • 96 Newburg sauce—first method, 40
  • 97 Newburg sauce—second method, with cooked lobster, 41
  • Noël, menu de, 1906, 841
  • 2283 Noques au Parmesan, 673
  • 98 Noisette sauce, 42
  • Noisettes de Chevreuil.     See under Chevreuil
  • 1321 Noisettes de Mouton, 439
  • 769 Nonat, 262
  • 1626 Nonnettes de Poulet Agnès Sorel, 516
  • 2291 Noodles, 674
  • 99 Normande sauce, 42
  • 307 Norwegian anchovies, 143
  • 343 Norwegian Duchesses, 151
  • 2466 Norwegian omelet, 727
  • 2648 Nuées roses, 765
  • 351 Nymphes à l’Aurore, 152

O.