François Pierre of the Game preserve

Context

The 17th century knew a culinary revolution which made pass the French gastronomy to the modern era. The savors heavily spiced inherited the kitchen of the Moyen-âge are abandoned with the profit of natural savors of the products. The spices of exotic origin (saffron, grooves, Cumin, Gingembre, Muscade, Cardamome, Nigelle, Maniguette…) , except for the Poivre, by the local sweet herbs are replaced (Persil, Thym, bay-tree, Cerfeuil, Sauge, Estragon…). Bitter-sweet savors are banished and any trace of Sucre (regarded as a spice with the Moyen-âge) out of the desserts considered as an error of taste. New vegetables like the Cauliflower, the Asparagus, pea, the Cucumber or the Artichaut are introduced. The care taken to the cooking of the meats aims at preserving the maximum of their taste. The vegetables must be fresh and early. The Poisson, profiting from the improvement of the communications, must be of an irreproachable freshness. The mets must respect the gustatory and visual integrity ingredients instead of seeking to mask them as it was the case before. A sentence of the Game preserve summarizes its philosophy well on this subject: “ When I eat a Soupe with the cabbages, I want that it has taste of cabbage. ”

Work

Published in 1651, the Cook François is the first book of kitchen into practice to put the considerable accomplished culinary innovations in France at the 17th century by codifying in a methodical way, using rules and of principles, the kitchen. It is the first book of kitchen where the modern reader will find receipts recognizable, like the ox with the mode, the floating islands , the bisque , etc One finds there the first mention of the Bouquet furnished, the Fonds of kitchen, the reductions, the use of the white of egg to clarify the cold , etc One finds there connections containing mushrooms, of truffles and almonds. It contains the first receipt of Mille-feuilles. The vegetables are extensively treated. A receipt “with good fresh butter, a little vinegar, salt and nutmeg, and an egg yolk to bind sauce” proposed to accompany asparaguses precedes the hollandaise sauce there. One finds there also mentioned for the first time of the professional expressions such as with the mode, with blue or with the naturalness now last in the specialized vocabulary. He invented the Duxelles and especially, replaced sauces containing bread by the russet-red. He replaced the use of the Saindoux in kitchen by the Beurre. The success of the Cuisinier François was such as it was published in more than 250.000 specimens with approximately 250 editions and which it was reprinted in France until 1815. It is the first work of kitchen to be translated into English. He knew pirate editions with Amsterdam and $the Hague, and even an imitation, methodical the François Cook published without name of author with Paris in 1660.

Inheritance

The Game preserve invented the bechamel sauce containing russet-red by improving an older sauce containing cream to replace sauces at one time made containing Pain or of Amande S, the “soup with the queen” in the honor of Marguerite de Navarre. Its name is associated with various culinary preparations containing mushrooms. The sauce the Game preserve is a Mayonnaise added with duxelles, Persil and Cerfeuil.

Works

the Francois, Cook teaching the manner of good apprester & to season all kinds of meats, fatty & thin, vegetables, & pastry makings in perfection, &c. Reveu, corrected, & increased of one traitté of jams cuttlefish & liquids, & other delicacies of mouth. Together of an alphabetical table of the matters which are traittées in all the book , 1651. Republished under the title: the Cook François , foreword of Mary and Philip Hyman, Manucius Editions, Orthez, 2001.
the Pastrycook François , 1653
Parfaict Confiturier , 1664
the School of the ragouts , 1668

Works on line

'' the Cook François '', '' the Pastrycook François '', '' Confiturier François. ''

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