Techniques

Appears in

The Country Cooking of France

The Country Cooking of France

Published 2007

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© 2007 All rights reserved. Published by Chronicle Books.

In this section

Bell Pepper, Coring, Seeding, and Slicing or Chopping

Bird, Cutting in Half, into 4 Pieces, and into 8 Pieces

Bird, Trussing with String

Butter, Clarifying

Chestnuts, Peeling

Glaze and Jus, Making

Leeks, Cleaning and Trimming

Meat, Rolling and Tying

Mussels, Cleaning

Rabbit, Cutting into Pieces

Tart Pan, Lining

Tart Shell, Blind Baking

Tomatoes, Peeling, Seeding, and Chopping

Water Bath, Using

Wild Mushrooms, Cleaning and Rehydrating

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