The next row were some nice round boned jambonneau hams with golden breadcrumb coatings and adorned at the knuckles with green rosettes. It was a world of good things, mouthwatering things, rich things.ĭown below, close to the windowpane, was a row of crocks filled with rillettes alternating with pots of mustard. Within this lovely frame was the window display on a bed of delicately shredded blue paper, with a few well-placed sprigs of fern making plates of food look like bouquets with greenery. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages and these still lifes, adorned with scrolls and rosettes, had been designed in such a pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry preserves. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt lettering encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. It was filled with laughter and bright light and brilliant colors that popped out next to the white of the marble countertops. “He was almost at the corner of the rue Piroutees, and the shop was a joy to behold. Pictures of random platters or nibble plates belong in /r/FoodPorn. Store bought items that have been arranged on a platter, or pictures of a platter you were served at a restaurant will be removed if they don't add to meaningful discussion. It is strongly encouraged that if you are posting a charcuterie platter it contains your own handmade products.Any images of charcuterie platters must be accompanied by a description of the contents in the comments or they will be removed.No "nibble plates" - the focus must be on the charcuterie.If you are posting a picture of a charcuterie plate please take time to read the rules: We'd hope that you join our community to discuss and share techniques, recipes, procedures, step by step directions, and other knowledge used to create, or in the process of creating and making charcuterie at home. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. ![]() Charcuterie is part of the garde manger chef's repertoire. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
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