Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Marie-Antoine Carême




Source of Recipe


e-cookbooks.net


List of Ingredients




(June 8, 1784 - January 12, 1833)

Marie Antoine Carême was the founder and architect of French haute cuisine. His story is one out of a Dickens novel.

He was one of at least 25 children born to an impoverished family who put him out on the street at the age of about 10 to make his own way in the world. Lucky for the world he knocked on the door of a restaurant for a job. He might have knocked on the door of a shoemaker!!

By the age of 21 he was chef de cuisine to Talleyrand. He also served as head chef to the future George IV of England, Emperor Alexander I of Russia, and Baron James de Rothschild. He wrote several voluminous works on cookery, which included hundreds of recipes, menus, history of French cookery, instructions for organizing kitchens, and of course, instructions for monumental architectural constructions of food for pieces montees.

He died at the age of 48, and is remembered as the “chef of kings and the king of chefs.”



Recipe



QUOTES...DANGEROUS COOKS

"The dangerous person in the kitchen is the one who goes rigidly by weights, measurements, thermometers and scales. I would say once more that all these scientific implements are not of much use, the only exception being for making pastry and jams, where exact weights are important."
---X. Marcel Boulestin, chef, food writer