Apres Moi Le Dessert II: An Eighteenth Century Vegetarian Meal

Original pre-Revolutionary vegetarian recipes, most newly translated from French, in a selection inspired by a menu prepared for a fast or "meager" day, when no meat was allowed. Includes eighteenth century preparations for onions, lentils, asparagus, peas, almonds, mushrooms, morels, beans, artichokes, cabbage, spinach and truffles, as well as sweet djshes such as apple beignets and creme brulée, and a number of stocks, sauces and doughs. Also includes an essay on "Vegetarians in Eighteent...