The Treasury of Great Recipes delivered to America classic French cuisine and recipes from Michelin starred restaurants around the world. Reading these recipes is an adventure—and a little frustrating. The ingredients are listed alone, but their measurements are buried in the recipe.
Also, the recipe is written for 1960s housewives and amateur cooks not steeped in a decade of food TV and YouTube cooking lessons. Most people in America these days can hold a decent conversation about knife skills. Not so half a century ago, when powdered peas and canned grapes were the norm.
For instance, in the recipe for Volaille Pyramide, you are walked through making a Bechamel sauce using some of the braising liquid, thickened with egg yolks. It is not called a Bechamel sauce, which for most folks cooking off the internet, would be sufficient. It doesn’t tell you to temper the egg yolks before adding them to the sauce. It spells everything out.
Check out this recipe for Volaille Pyramide then look at how it’s listed in the Treasury. You’re welcome.