Apres Moi le Dessert: A French Eighteenth Century Model Meal
By Jim Chevallier
Published: July 17, 2012.
Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for three services: FIRST SERVICE (Soups and entrees) - SECOND SERVICE (roasts) - THIRD SERVICE (Entremets) - and range from chickens in galantine to fried testicles.