Gourmet's pantry

Article Abstract:

Recipes are given for vegetable stock, white fish stock, pate brisee, and white veal stock. Instructions for rendering chicken fat, cleaning mussels, and roasting peppers are also provided.

Cookery

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Gourmet's pantry

Article Abstract:

Detailed instructions are given for clarifying butter and roasting peppers. Recipes are also given for a basic pastry dough for pie and a white fish stock that can be made three days ahead.

Butter, Fish (Food product), Cookery (Butter), Pastries, Cookery (Fish), Pastry

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Gourmet's pantry

Article Abstract:

Instructions for preparing roast peppers and various kinds of stock are provided. They can be used as components of many other recipes. Stocks include white fish, demiglace and brown.

Stocks (Cookery)

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