"French Dishes for American Tables" (1886–1899), authored by Pierre Caron, is a culinary guide offering meticulously detailed French recipes tailored for American households. Focused on precision in technique and ingredient measurement, the text emphasizes the importance of serving hot dishes promptly, using components like consommé, butter, and seasonings such as nutmeg and pepper.
It addresses both practical cooking methods and the challenges faced by home cooks lacking professional expertise, blending traditional French cuisine with accessible adaptations. The work reflects a bridge between European gastronomy and American domestic practices, prioritizing clarity and efficiency in meal preparation.
active 1886-1899 Pierre Caron, French Dishes for American Tables
“ It is quite indispensable to good cooking that every dish requiring to be served hot should never be allowed to wait in the kitchen, but should be served with the greatest promptitude possible, as a dish prepared with every imaginable care will be sure to fail of its effect if served lukewarm or cold. ”
active 1886-1899 Pierre Caron, French Dishes for American Tables
“ Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot; cook for ten minutes, moisten with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine. Simmer gently for an hour and a half, and take out your calf's liver, which keep very hot. Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve. ”
active 1886-1899 Pierre Caron, French Dishes for American Tables
“ The wealthy who may afford a chef, or very experienced cook, are vastly in the minority of those who suffer from the incapability of cooks, and also from the lack of knowledge on their own part, leading to the neglect of one of the most important factors of comfortable living. ”
