Description
La Cuisine Chantraine, 1966, Charles Chantraine, Chef at Restaurant Chantraine in Brussels: You were looking for fancy recipes? Try these. Recipes for Soups, eggs and salads; sherbets, punch, three important sauces (La Sauce Chantraine, for meat, fowl, or game, La Sauce Cremaillere, for seafood, and La Sauce Secret de Tante Felicie or sorrel sauce;) hot fish or shellfish, entrees, mixed entrees, roasts, cold roasts, vegetables, salads, desserts, cheeses, ices, fruit. The book was published by M. Barrows and Company, Inc., New York in 1966.
My “seat of the pants” test for whether or not a recipe is difficult or not is the amount of space it takes in a cookbook. These recipes nearly all take at least two pages. Luckily, all the pages are completely clean and clear. The cookbook is in mint condition. It has never been used. The binding is tight and perfect. The cover is clean and completely intact. & Company, Inc., The dust jacket has a few dings and one three inch tear and the bottom.
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