Method of Cookery

from the notes of Chef G

Boiling

Menu Example

• method of cookery bouille ala anglaise, [salted silversider, boild beef, carrots and dumpling].
• Bouille a la’ Francois [thick flank, not salted]

[#Ton of Vegetable]

• carrot, leek, celery, 1/4 cabbage, potato, onion served with vegetable that it is cooked in. Gherkin julienne served in bouquets.
• Bacon _ Boiled Gammon
• Pollarde _ Poche’ [#older bird], Sauce Supreme. Volute finished with cream.
• Boiled Pork with Pease Pudding

Narrative:

Pease pudding, is known as pease porridge, is savoury made of split yellow peas, with water, salt and spice..