Grand Diplôme Cooking Course, Volume 6

$4.99

Description

Volume 6 of the Grand Diplôme Cooking Course, originally published by Purnell Cookery, U.S.A. This volume is part of a comprehensive cooking course series associated with Le Cordon Bleu Schools of Paris (the owner of the trademark) and the United States. The contents include menus, recipes, and features such as: International menus starting with Greek lemon soup; Greek lemon soup (Avgolemono); Sole Orly with Pimento Sauce; Sauté of Duck with Burgundy; Sicilian Potatoes and Tomato and Orange Salad; Apple Mousse Gâteau; Raspberry and Cranberry Compote with Yogurt Cream; Stuffed Apple Salad with Cheese Sablés; Chicken Provençale with Saffron Rice; Cold Chocolate Soufflé; Peach plums in red wine for a special dessert; Cod Cubati; Loin of Lamb Doria with Orange and Red Currant Sauce; Potatoes Anna; Plum Compote with Rich Almond Cake; Fish en Coquille; German Potato Salad; Cole Slaw; Carrot and Raisin Salad; Pineapple Cheesecake; Punch for Bring-a-dish Suppers; Sausage and Tomato Casserole; Sour Cream Mold; Cranberry and Apple Compote; Quick Nut Bread; Rassolnik Soup; Spaghetti and Ham au Gratin; Coffee Gelatin; Smoked Haddock Quiche; German Potato Salad; Hot Herb Loaf; Lemon Sponge Pudding or Banana Cake; How to Choose and Carve Meat; Winter Salads; Broth, Cream and Purée Soups; How to make Sponge Cakes; How to make Pastry (Choux); How to use a Freezer; French Country Cooking; Kinds of Onions; Kinds of Sugars and Syrups; Measuring and Measurements; Oven Temperatures and Shelf Positions; Index; Cooking Curiosities. Note: All recipes have been tested either at the Cordon Bleu Country Cookery School in London or in their U.S. test kitchens. Library of Congress Catalog Card Number: 72-13989.