Lecture Professional cooking (7/E): Chapter 27 - Gisslen
Lecture Professional cooking (7/E): Chapter 27 - Gisslen
Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,...