Title: The professional caterer series /
Authors: Ruffel, Denis.; Bilheux, Roland, 1944-; Escoffier, Alain, 1947-
Publisher: Van Nostrand Reinhold,
Year: 1990
Subjects: Quantity cooking.; Caterers and catering
Contents: v. 1. Pastry hors d'oeuvres, mini-sandwiches, canapés, assorted snacks, hot hors d'oeuvres, cold brochette's, centerpieces for buffets. v. 2. Individual cold dishes, patés, terrines, galantines and ballotines, aspics, pizzas and quiches. v. 3. Croustades, quenelles, soufflés, beignets, individual hot dishes, mixed salads, fish in aspic, lobsters, poultry in aspic. v. 4. Meat and game, sauces and bases, planning, execution, display, and decoration for buffets and receptions.