SABLE AND ROSENFELD ELEGANT ENTERTAINING COOKBOOK by Myra Sable

SABLE AND ROSENFELD ELEGANT ENTERTAINING COOKBOOK

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KIRKUS REVIEW

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. 1st, 1986
Publisher: Bantam