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Translated by Regan Kramer

100 recipes from the “Grand Century”, 100 recipes from the table of the Sun King… 400 years later, you can taste dishes that are at the root of today’s French cuisine.
The dishes selected, some well known, others more unusual, were chosen so that you can enjoy preparing, serving and eating them.
They have all been carefully tested: proportions, cooking methods and times have been adaptef to 21st-century kitchens.
Contemporary products have remplaced hard- or impossible-to-find ingredients.
With this book, rediscover history and treat your guests to a taste of Versailles !

Briand Joyce >> plus d'info
De Bergh Anne >> plus d'info

Introduction

Starters & Hors-d’œuvres
- Fried-egg Civet (Stew)
- Cucumber Salad
- Stuffed Cucumber Soup
- Fish Mussels
- Asparagus Omelette
- Portuguese Style Pâté
- Fried Marinated Chicken
- Liégoise Soup
- Filet of Fatted Hen
- Veal Poupeline

Meat, Fish & Poultry
- French Beef Stew
- Duck with Oysters
- Barbary Duck with Prune Wine
- Stuffed carp
- Venison Civet (Stew)
- Salmon Steaks in White Sauce
- Marinated Veal Liver
- Gras Fritter
- Rabbit Stew
- Fresh Mackerel Stew
- Leg of Mutton with Oysters
- Hot Pleasant or Duck Pâté
- Young Squab Italian Style
- Fish Stew
- Partridge & Cabbage Potage
- Chicken on Embers
- Chicken with Champagne & Olives
- How to make a « miroton »
- Marinated Tuna or Sole
- Scallop Pie
- Mincemeat Pie
- Trout in ham
- Turbot in court-bouillon

Sides Dishes & Vegetables
- Artichoke Fricassee
- Fried Artichoke
- Asparagus in Cream
- Asparagus in mild Sauce
- Asparagus Ragout
- Mushroom Ragout
- Stuffed Mushrooms
- Cauliflower in White Butter
- Cucumber Fricassee with Fresh
- Spinach in Fresh Butter
- Green Peas Cooked in Lard
- Pumpkin Soup with Butter
- Pumpkin Soup with Milk
- Onion Ramekin

Desserts, Sweets & Drinks
- Fashionable « Aumelette »
- The Queen’s Biscuits
- Applesauce à la Dauphine
- Baked Stuffed Apple
- Cotignar d’Orléans
- Pistachio Custard
- Custard known as Friend’s Pie
- How to make « Macarons »
- Eggs à l’anglaise (Eggs English Style)
- Eggs à l’hypocras
- Raspberry Soup
- To Make Jellied Applesauce
- Pear-Meat Pie
- Apple Cream Pie
- Melon Marmalade Pie
- Wine of the Gods