'A new style of cooking' (cookery book)

Recipe book by Anton Mosimann

Contents:
Contents 3
Introduction 5

Hors d’Oeuvres 10
Sorbet de Tomates aux Crevettes (Tomato sorbet with prawns)
Avocat au Caviar de Saumon (Avocado with fresh salmon)
Cocktail d’Asperges (Asparagus cocktail)
Oeufs Pochés au Poireau (Poached eggs with leek cream sauce)
Soufflé aux Tomates (Tomato soufflé in the shell)
Sorbet d’Avocat (Avocado sorbet)
Mousse de Volaille Chaude (Hot chicken mousse)
Salade Méli-Mélo (Mixed seasonal salad)
Tartare de Saumon (Salmon tartare)
Terrine Bourgeoise (Country terrine)
Filets de Hareng au Pamplemousse (Herring fillets with soured cream and grapefruit dressing)
Salade de Champignons Crûs (Raw mushroom salad)

Soups 28
Bouillon de Volaille (Poultry bouillon)
Bouillon de Viande (Meat bouillon)
Bouillon à la Moëlle (Clear soup with meat marrow dumplings)
Gouttes d’Or Sous Croûte (‘Golden drops under a crust’-chicken consommé covered with puff pastry)
Potage aux Endives (Chicory soup)
Les Meilleurs (Lègumes du Potager (‘The soup chef’s favourite vegetable soup’
Petite Marmite Rêve du Pêcheur (‘Fisherman’s dream’-delicious fish soup)

Fish 37
Filets d’Aiglefin à la Vapeur, Sauce Verte (Fresh steamed haddock with herb sauce)
Queues de Langoustines Amoureuses (Scampi in Pernod sauce with dill and mushroom)
Filets de Sole à l’Ecossaise (Poached sole fillets with smoked salmon sauce)
Rendez-vous de Fruits de Mer à la Crème de Ciboulette (Fresh seafood stew in cream sauce)
Soufflé aux Crevettes (Prawn soufflé with light prawn sauce)
Filets d’Aiglefin au Fenouil (Fillets of fresh haddock with fennel)
Calamares aux Tomates (Fresh squid in tomato and herb sauce)

Meat 49
Côte de Porc au Moutarde (Pork cutlet in mustard sauce)
Fricassée de Veau aux Salsifis (Veal in cream sauce with salsify)
Porc au Poivre Vert (Pork in green peppercorn sauce)
Emincé de Veau aux Herbes (Sliced veal in a light cream and herb sauce)
Rosette de Boeuf aux Anchois (Fillet of beef with anchovy butter)
Epaule d’Agneau aux Marrons (Shoulder of lamb with chestnut stuffing)
Sauté d’Agneau aux Lègumes (Lamb stew with glazed vegetables)
Côte de Veau en Papillote (Veal cutlet parcels)
Steak de Veau au Stilton (Veal steak with creamed stilton sauce)

Poultry 61
Suprême de Canard aux Figures (Breast of duck with fresh figs)
Suprême de Volaille au Pamplemousse (Breast of chicken in light grapefruit sauce)
Blanquette de Poulet aux Câpres (Chicken in cream sauce with capers)
Suprême de Volaille à la Mangue (Chicken breast stuffed with mango)
Escalope de Dinde, Sauce Verte (Turkey escalope with herb sauce)

Vegetable Accompaniments 67
Gratin de Pommes de Terre aux Crevettes (Potatoes baked with prawns in cream sauce)
Endives à la Crème (Chicory in cream sauce)
Asperges à la Sauce d’Orange (Poached asparagus with orange sabayon-sauce)
Pommes de Terre Savoyarde (Sliced potatoes with cheese)
Timbale de Betterave (Beetroot timbale)
Artichauts Farcis (Stuffed artichokes)
Ragoût de Pleurotte (Oyster mushroom ragoût)
Gâteau aux Poireaux (Leek cake)
Gratin d’Aubergines (Aubergine gratin with cheese)
Fenouil Gratiné (Glazed fennel)
Feuilleté aux Courgettes (Courgettes in tomato sauce with puff pastry cases)
Poireaux à la Crème (Leeks in cream sauce)

Desserts 81
Fraises au Grand Marnier (Salad of strawberries with orange liqueur)
Mousse aux Marrons (Chestnut mousse)
Glace aux Noix de Grenoble (Walnut ice cream)
Oeufs à la Neige (‘Snow eggs’ with caramel sauce)
Tarte aux Abricots (Apricot tart)
Crêpes au Calvados (Apple pancakes flambéed with apple brandy)
Crème de Mangue (Puréed mango with cream)
Crème Panachée (Three different creams)
Figues au Porto (Poached figs in port)
Strudel aux Noix (Nut strudel)
Gratin de Poire (Pears gratinated in cream)
Gratin aux Petits Fruits (Fresh fruits gratinated in wine and cream)

The Author 96