The Auberge of the Flowering Hearth by Roy Andries de Groot

  • Terrine of chicken livers (La terrine de foie de volailles) (page 164)

    from The Auberge of the Flowering Hearth The Auberge of the Flowering Hearth by Roy Andries de Groot

    • Categories: Appetizers / starters; Cooking ahead; French
    • Ingredients: rosemary; sage; thyme; chicken livers; pork fat; caul fat; Cognac; dry Madeira wine
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Notes about this book

  • SULibraries on October 20, 2025

    CJ 641.519 D321a 1973 (LOU)

  • mjes on September 19, 2021

    Le bifteck de gruyere des Alpes (pg 179) is a coated, warmed cheese baked in eggs. Okay, the trick to this recipe is knowing the precise time to pull it out of the oven -- the cheese just shy of melting and the eggs cooked but not overcooked. I failed the first time, getting the eggs a bit overcooked. Second try was much better. This is a wonderful dish that I intend to fully master.

  • adrienneyoung on May 22, 2011

    one of the most engaging little cookbooks. Luscious reading. One wants to make EVERYTHING.

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  • ISBN 10 0672517736
  • ISBN 13 9780672517730
  • Published Jan 01 1973
  • Format Hardcover
  • Page Count 444
  • Language English
  • Edition 1st edition,
  • Countries United States
  • Publisher Bobbs-Merrill

Publishers Text

The celebrated food writer captures the delightful traditions of an unpretentious little Alpine inn. He memorializes its menus, its recipes, and its wise and colorful owners in this classic of French cuisine and travel.

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