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Description
"Royal Menus" 1960 ROUSSIN, ReneROUSSIN, Rene [249] pp. Hammond, Hammond and Company 1960 9 3 4" x 6 1 4" Jacket design by Elizabeth Freidlander *blotching to jacket and board covers* "Royal Menus" is a cookbook written by French royal chef Ren Roussin, focusing on the menus of the British Royal Family. The book details recipes and preparation methods for dishes served at events like the Coronation banquets for King George VI and Queen Elizabeth, including dishes like Oeufs Brouills
ROUSSIN, Rene
[249] pp.
Hammond, Hammond and Company
1960
9 3/4" x 6 1/4"
Jacket design by Elizabeth Freidlander
*blotching to jacket and board covers*
"Royal Menus" is a cookbook written by French royal chef René Roussin, focusing on the menus of the British Royal Family. The book details recipes and preparation methods for dishes served at events like the Coronation banquets for King George VI and Queen Elizabeth, including dishes like Oeufs Brouillés à la d'Aumale and Chaudfroid de Poulet à la Jarretière. The book also includes instructions on preparing the quails served at the banquets, with Roussin providing specific details, according to Royal Menus.
The book offers a glimpse into the culinary world of the British monarchy and the meticulous preparation of dishes served during special occasions. It also showcases Roussin's expertise in preparing and presenting food, with specific instructions and details on techniques like making Colbert butter and using different types of sauces.
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