SABLE AND ROSENFELD ELEGANT ENTERTAINING COOKBOOK

by Myra Sable ‧ RELEASE DATE: Aug. 1, 1986

From Canada, a collection that proves our northern neighbors are no slouches when it comes to things gustatorial. The book starts with an ""appetizer buffet party"" that includes two standouts: thin salmon slices marinated in a mixture that contains brandied cherries (which are also used as a garnish), and escargots in a wine-garlic sauce served in croustades. A ""patÉ party"" features a chicken-liver topped with crackling and burnt onions; also an interesting dilled shrimp patÉ; and one made of layers of spinach, tomatoes and leeks, topped with a bÉchamel sauce and served either hot or cold. Sable's soup collection also provides some surprises: a hot pumpkin purge laced with dark mm and garnished with walnuts, and a mushroom/clam juice concoction topped with sour cream. Among the sit-down dinner dishes, there's a cold boneless stuffed veal breast glazed with a gelÉed madeira consommÉ and masked with a mousse of madeiraconsommÉ mayonnaise; also a chicken curry that includes dark mm and cherries. This collection should expand the culinary horizons of all but the most avid cookbook collectors.

Pub Date: Aug. 1, 1986

ISBN: N/A

Page Count: -

Publisher: Bantam

Review Posted Online: N/A

Kirkus Reviews Issue: July 15, 1986

Categories: NONFICTION