Traité General de la Cuisine Maigre Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux

by Auguste Hélie

FR·~6 hours·18 chapters

Chapters

18 total

Carlo Traverso, Juliette Sutherland, Charles Franks and the Online

0:15

AUGUSTE HÉLIE

4:58

CHATILLON-PLESSIS.

0:02

INTRODUCTION

43:00

A. HÉLIE.

0:02

II. SOUPES SIMPLES

8:52

III. LES PURÉES

11:06

DEUXIÈME PARTIE - ENTRÉES ET RELEVÉS

1:23:22

TROISIÈME PARTIE - LES SAUCES

5:25

PÂTES SPÉCIALES

2:13:26

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Details

Language

Duration

~6 hours (361K characters)

Release date

2004-11-01

Rights

Public domain in the USA.

Source

https://www.gutenberg.org/ebooks/6966

Subjects

Cooking, French Lenten menus Fasts and feasts -- France TX

About the author

Auguste Hélie

A late-19th-century French culinary writer, this author is known for a detailed guide to cuisine maigre—the art of elegant meatless cooking. The book brings together soups, sauces, vegetable dishes, and sweets in a practical style meant for serious cooks.

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