Artichoke Bottoms
Tender artichoke bottoms browned in clarified butter.
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Boiled Eggs: Firm and Soft Variations
Shell eggs timed from immersion in boiling water, with immediate cold-water cooling; the main version has fully firm whites and yolks.
Bourguignonne Butter with Bread Crumbs
Sieved shallot-herb-garlic butter thickened with three tablespoons crumbs.
Bread Panade
A smooth bread-and-butter panade made with milk-soaked bread.
Butter-and-Milk Crust for Cold Meat Pies
An unbaked flour and butter crust brought together with milk and rested before lining a meat-pie mould.
Chocolate Glaze and White Icing
Artusi’s cooked chocolate glaze, with complete white, pink and butter-icing variations.
Clear Meat Aspic
A delicate amber meat jelly, slowly simmered and clarified for serving cold. Makes one variable-size batch, starting from about 1 litre of reduced broth before clarification.
Crème Mocha
A smooth coffee-flavoured cream made with egg yolks, milk and butter.
Dried Artichoke Hearts for Cooking
Artichoke hearts briefly blanched in lemon water and dried in thin strips for later rehydrating and cooking.
Dumplings for Stews
Twelve small potato-egg dumplings poached for stews.
Egg Batter for Fried Meats
A flowing egg-and-flour batter with a little oil, used to coat suitably prepared meat before frying.
Glace de Viande Meat Extract
A concentrated meat glaze made by slowly reducing veal, beef and vegetable stock.
Golden Bread Croutons
Tiny bread dice fried in clarified butter for soup garnish.
Heart-Shaped Bread Croutons
Small bread hearts lightly dripped with clarified butter and oven browned for use with another dish.
Homemade Noodle Paste
Fresh, thinly cut egg noodles.
How to Cook Macaroni
Basic boiled unbroken macaroni to drain and use in other recipes.
Lobster Butter
Strained lobster-shell butter, chilled and beaten until smooth.
Meringue Shells
Dry egg-white and sugar meringue shells shaped for paired desserts.
Montpellier Butter
A smooth butter made with blanched herbs, capers, pickle and hard-boiled egg yolks.
Nivernaise Garnishing
Twenty-four small spring carrots glazed for service as a Nivernaise garnish.
Pasta Frolla Sweet Shortcrust
A rich sweet pastry made with finely powdered sugar, butter, fresh lard and eggs, mixed briefly and chilled before rolling.
Pasta Matta: Plain Flour-and-Water Dough
A simple flour, water and salt dough, kneaded until it can be rolled into a sheet for another preparation.
Pasta sfoglia
A layered butter pastry dough, prepared with repeated folds and rested between turns.
Paste for Game Pie
A rich butter pastry for game pies, rested in the refrigerator before use.