Omelette and a Glass of Wine (53 page)

Murrell, J.:
A New Book of Cookerie
,
110

museau de porc en salade
,
253

mushrooms,
86
–
7

chanterelles,
33

cultivated, baked in vine leaves,
33
–
4

of Piedmont,
280
–
81

mussels,
14
,
85
–
7
,
89
–
90
,
191

cleaning of,
88
–
9

croûtons a la marinière
,
87

size of,
87

mutton, boiled,
153
–
4

Nantes,
13
–
14
,
88
–
9
,
275
–
8

Néo-Physiologie du Goût
,
192n
.

Newnham-Davis, Col.,
192
–
7

Nicholas, Elizabeth,
17

Normandy,
49
–
50
,
74
,
86
–
7
,
250
–
51
,
253
,
261
–
3

nouvelle cuisine
,
11
,
13

and Dr de Pomiane,
181
–
5

Nova
,
9
,
13
,
17
,
203
–
12
,
219
,
246

œufs à la neige
,
80

olive oil,
26
–
7
,
68
,
83
–
4
,
198
,
275
,
279
,
284
–
5
,
286

Oliver, Raymond,
156
–
7

olives,
96
–
7

black, of Provence,
47
–
8
,
83
–
4
,
260
,
269

omelettes,
49
–
52

hop-shoot (
frittata con i loerti
),
112

Molière,
52

Orioli, Pino,
126

oules
,
275

Owen, Mrs, of Penrhos,
244

oysters in wine,
132

pay all
,
91
–
3

pain d’écrevisses sauce cardinal
,
59
,
61

Paris,
89
–
90
,
149
,
178

Park Railings,
39

partridge, potted,
223

Parmentier, Antoine,
77

pasta

draining of,
116

Norman Douglas on,
122
,
123

spaghetti with chicken livers and lemon,
115
–
16

pastry, short,
200

peas,
59

mangetout
(sugar peas),
104

Pellaprat, Henri,
88
–
9

Penzance,
30

Pepper, Beverly:
Pot-Luck Cookery
(review),
145
–
7

pepper, Ginny/Guinea,
119n
.

peppers

preserved (
conserva di peperoni
),
113
–
15

salad,
78

Perrier, Bernard,
62
–
3

pesto
sauce,
33

petits pois à la française
,
59

Petits Propos Culinaires
,
15
,
66
–
74
,
113
–
19
,
247
–
9
,
278
–
9

Petit Suisse cheeses,
262

pheasant

à la Hannibal
,
132

à la Normande
,
189
–
90

picarel,
141

Piccini, Giulia,
117
–
19

picnics in France,
72
,
74
,
184
,
271
–
2

Piedmont,
14
,
119
,
280
–
83

pigeon,
143

pilchard, Cornish,
276

pimentos,
see
peppers

pipérade
,
170

piperna
,
119

Pisanelli, Dr B.:
Trattato delta Natura dei Cibi
,
109

pissaladière
76,
98
–
100

pizza,
76
,
91
–
2

debasing of,
11
,
25
,
40

Sardenara casalinga
,
98
–
9

Pomiane, Dr Edouard de,
175
–
85

Cooking with Pomiane
,
181
,
185

Cooking in Ten Minutes
,
181
,
184

La Cuisine en Plein Air
,
184
,
263
–
4

influence on
nouvelle cuisine
,
181
–
5

menus and recipes,
176
–
81

365 Menus, 365 Recettes
,
176

pork

American spare-ribs, bread-crumbed,
39

loin, stuffed and rolled,
102
–
3

museau de porc
(pig’s cheek)
en salade
,
253

noisettes de porc au pruneaux
,
63
–
6

sausages, yellow,
132

Port-Salut,
161

Portuguese cooking,
210

Postgate, Raymond,
25

potatoes, poor varieties in England,
77
,
195

pot-au-feu provençal
,
257
–
60

potted fish and meat,
216
–
29

definition of,
221

chicken with ham,
222

chicken livers,
222
–
3

cod’s roe paste,
228

crab,
226

fish (pastes),
216
–
17
,
225
–
8

game,
223
–
4

ham and chicken,
222

kipper paste,
227

lobster,
226

pork,
224

rillettes
,
224

salmon,
225
–
6

salt beef,
222

sardine butter,
168
–
9
,
227

serving,
219
–
20

shrimps,
217

smoked haddock paste,
227

smoked salmon butter,
227
–
8

storage,
218
–
19

tongue,
221

tunny fish butter,
228

venison,
222

‘Potter, A.’:
Pottery
,
216
–
17

Poulard, Annette (Mère),
49
–
50

poularde de Bresse
,
59
–
60
,
71

poularde en vessie
,
59
–
60

poulet de grain
,
62

poutargue
,
269

Powell, Anthony:
The Kindly Ones
,
149

Praga, Mrs Alfred:
Dainty Dinner Tables
,
186
–
7

Price, Pamela Vandyke,
17

primeurs
,
255
–
6

Proust, Marcel,
267

Provence

cookery/meals,
46
–
9
,
51
–
2
,
99
–
100
,
210
,
249
–
50
,
255
–
60
,
267
–
71

markets of,
76
–
8
,
255
–
7
,
267
–
70

restaurants of,
49
,
79
–
81

wines of,
52
,
82
,
83
–
5

prunes,
63
–
6
,
242
–
4

Prunier, Mme,
12

public relations persons,
10
–
11
,
12
,
25
,
27
–
9
,
36
,
39
,
156
–
157
,
159
,
209
,
286
,
288

pulses,
198
,
259

Punch
,
11
,
39
–
41

quails
à la normande
,
35

Queen
,
246

quiche
,
11
,
25
,
39
–
40
,
70

quince fool,
244

rabbit, cost of in Provence,
79

Raffald, Elizabeth:
The Experienced English Housekeeper
,
222
,
225
–
6
,
234

ras el hanoot
,
143

raspberry

cream,
242

fool,
238

summer pudding,
247
–
8

ravioles
,
77
–
8

Ray, Cyril,
9
,
10
,
14
,
66

redcurrant

fool,
239

summer pudding,
247
–
8

red mullet,
133

Renaudet, Benjamin:
Les Secrets de la Bonne Table
,
153
–
6

restaurants

IN BRITAIN
,
41
–
8
,
80
,
148
–
9
,
155
,
165
,
172
–
4
,
192
–
7
,
209
–
11
,
217
–
18
,
219
,
266
,
294
,
299

See also
names of individual
restaurants

IN FRANCE
,
41
,
46
–
7
,
49
–
84
,
86
,
88
–
90
,
143
–
5
,
149
,
156
–
7
,
165
–
6
,
170
,
178
,
189
,
203
–
4
,
209
,
271

Au Caneton, Orbec,
263

Chez Maria, Paris,
89

L’Escale, Carry-le-Rouet,
269

Esplanade, Rians,
49