Both English and American quantities are given with the recipes. "It should be noted that Champagne retains its essential qualities for culinary purposes even after the fizz has gone out of it; an opened bottle with a little wine left in it can well be put to good use in the kitchen." Contents include: 1.Recipes of To-Day: Shellfish and Crustacea; Fish; Meat; Offal (variety meats), goose liver and pork products; Poultry; Game; Desserts; Miscellaneous. 2. Recipes of Olden Days: From Le Nouveau Cuisinier Royal et Bourgeois by Massialot - 1712; La Cuisiniere Bourgeoise by Menon - 1746; Les Soupeers de la Cour by Menon - 1755; L'Art de la Cuisine Francaise by Careme - 1833. 3.Keeping and Serving Champagne. 22.5cms x 21cms. Pp.95, 8 colour plates. paperback, top and tail of spine chipped creasing to edges and corner tips. Scarce. G . Title: Cooking With Champagne. Author Name: COMIT INTERPROFESSIONNEL DU VIN DE CHAMPAGNE PERNAY. Location Published: Paris: Lallemand diteur, nd. (c.1970). Categories: FOOD AND DRINK Seller ID: 46682 Keywords: cooking champagne epernay crayfish lobster mussels oysters scallops snails beef steak salmon turbot fois gras ham veal duck guinea fowl turkey goose hare pheasant quail thrush venison truffles 48259 food and drink
