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Lobster Thermidor
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard (typically powdered mustard). Due to the expensive ingredients and extensive preparation involved, lobster Thermidor is usually considered a recipe for special occasions. History In January 1891 the play ''Thermidor'' by Victorien Sardou opened in the Comédie-Française theatre. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction in 1794 occurred, overthrowing Robespierre and ending the Reign of Terror. The recipe of lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier, or it was created in 1894 at Chez Marie. Another source says it was created at Maison Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin. Its eighteen integral regions (five of which are overseas) span a combined area of and contain clos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermidorian Reaction
The Thermidorian Reaction (french: Réaction thermidorienne or ''Convention thermidorienne'', "Thermidorian Convention") is the common term, in the historiography of the French Revolution, for the period between the ousting of Maximilien Robespierre on 9 Thermidor II, or 27 July 1794, and the inauguration of the French Directory on 2 November 1795. The "Thermidorian Reaction" was named after the month in which the coup took place and was the latter part of the National Convention's rule of France. It was marked by the end of the Reign of Terror, decentralization of executive powers from the Committee of Public Safety and a turn from the radical Jacobin policies of the Montagnard Convention to more conservative positions. Economic and general populism, dechristianization, and harsh wartime measures were largely abandoned, as the members of the convention, disillusioned and frightened of the centralized government of the Terror, preferred a more stable political order that would ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1894 Introductions
Events January–March * January 4 – A military alliance is established between the French Third Republic and the Russian Empire. * January 7 – William Kennedy Dickson receives a patent for motion picture film in the United States. * January 9 – New England Telephone and Telegraph installs the first battery-operated telephone switchboard, in Lexington, Massachusetts. * February 12 ** French anarchist Émile Henry sets off a bomb in a Paris café, killing one person and wounding twenty. ** The barque ''Elisabeth Rickmers'' of Bremerhaven is wrecked at Haurvig, Denmark, but all crew and passengers are saved. * February 15 ** In Korea, peasant unrest erupts in the Donghak Peasant Revolution, a massive revolt of followers of the Donghak movement. Both China and Japan send military forces, claiming to come to the ruling Joseon dynasty government's aid. ** At 04:51 GMT, French anarchist Martial Bourdin dies of an accidental detonation of his own bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name (" cioppino"), while others are simply described (" fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster Newberg
__NOTOC__ Lobster Newberg (also spelled Lobster Newburg or Lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry, and eggs, with a secret ingredient found to be Cayenne pepper. A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade. He was said to have demonstrated the dish at Delmonico's Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant's menu as ''Lobster à la Wenberg'' and it soon became very popular. The legend says that an argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy patrons’ continued requests for it, the name was rendered in anagram ''Lobster à la Newberg'' or ''Lobster Newberg''. However, as culinary historian Jan Whitaker has written, lobster newberg is merely the addition of l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarnaise Sauce
Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is widely regarded as the "child" of the Hollandaise sauce. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. The sauce's name is related to the province of Béarn, France. It is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.Escoffier: 89 History The sauce was accidentally invented by the chef Jean-Louis Françoise-Collinet, the accidental inventor of puffed potatoes (''pommes de terre soufflées''), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. This assumption is supported by the fact that the restaurant was in the forme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horace Cox
Horace Cox was an important and distinct publisher of books in London, founded in the Victorian era. Cox himself died in 1918. Amongst others, the firm published Crockford's Clerical Directory, The Field and The Law Times.''Death Of Mr. Horace Cox.'' The Times ''The Times'' is a British daily national newspaper based in London. It began in 1785 under the title ''The Daily Universal Register'', adopting its current name on 1 January 1788. ''The Times'' and its sister paper '' The Sunday Times'' (f ... (London, England), Friday, Oct 11, 1918; pg. 5; Issue 41918 References Book publishing companies of the United Kingdom Publishing companies established in 1866 1866 establishments in England {{publish-corp-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Américaine
Sauce américaine (; French for 'American sauce') is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes incorrectly referred to as sauce armoricaine (), but in fact the sauce was invented by a cook from Sète, Hérault, who had worked in the United States. Recipe Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter. As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and med ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Théâtre De La Porte Saint-Martin
The Théâtre de la Porte Saint-Martin is a venerable theatre and opera house at 18, Boulevard Saint-Martin in the 10th arrondissement of Paris. History It was first built very rapidly in 1781 under the direction of (1726–1810) to house the Paris Opéra, whose previous home, the second Salle du Palais-Royal, had burned down on 8 June 1781. The new theatre had a capacity of about 2,000 spectators and included a parterre with the lowest-priced tickets sold only to males who stood throughout the performances, an amphitheatre, and four rows of boxes. The Opéra used the theatre from 27 October 1781 until August 1794."Atlantes et cariatides des grands boulevards - Paris.fr" . The theatr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leopold Mourier
Léopold Étienne Mourier (), Legion d'Honor (1862–1923) was a French chef, restaurateur, gastronome, and philanthropist. His greatest gastronomic claim to fame is the creation of Lobster Thermidor in 1891. Life He was born on 30 May 1862 in the village of Montjoux near Dieulefit, the son of Jean Étienne Mourier (1836–1865), an innkeeper, and his wife, Clarice Ernestine Turc. Léopold had a twin brother: Louis Ernest Mourier. Their father died the year of his birth. His mother then ran the Auberge "Serre du Turc", which specialized in fine foods. From around 1875 he was apprenticed as a chef with the Campe brothers in Avignon then around 1877 joined his cousin Ms Rivier who was a chef in Grenoble. In the summer of 1880 he obtained exemption from military service at went to work at the "Notta" restaurant in Paris. In 1883 he moved to the "Maison Maire" restaurant in Paris and became its main chef in 1886. The restaurant was owned by Ms Paillard and stood on Chaussée d'An ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
