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2x 1950s ROSSIGNOL Double-Sided French Cooking Poster Sauces & Cuisson - $195 (petaluma)
condition:
good
size / dimensions:
39.5" x 29.5"
QR Code Link to This Post
Details:
• Publisher: Éditions Rossignol, Montmorillon (Vienne), France
• Era: 1950s
• Catalog Numbers: No. 11 / No. 12
• Content: Pot-au-feu instructions, grilling, frying, lentils, mayonnaise, béchamel, carving meat, and opening oysters
• Dimensions:39.5" x 29.5"
• Material: Heavy paper stock
• Printing: Offset lithograph
“12. Sauces et Découpages” (Sauces and Carving)
This side focuses on classic French culinary techniques, with labeled illustrations and step-by-step visuals:
1. Sauces:
Béchamel: Illustrated process from roux to milk addition.
Mayonnaise: Sequence showing yolk, mustard, oil addition, and whipping.
Hollandaise: Egg and butter emulsion steps.
Vinaigrette: Oil, vinegar, mustard, and mixing steps.
2. Découpages (Carving Techniques):
Chicken (Poulet): Shows proper cuts of wings, thighs, breast.
Turkey (Dinde): Carving breast, leg, and thigh meat.
Lamb (Gigot d’agneau): Cross-sectional slicing of leg of lamb.
Duck (Canard): Visual dissection.
Rabbit (Lapin): Step-by-step joint removal.
Oysters (Huîtres): How to open properly.
“11. Modes de Cuisson” (Cooking Methods)
This side illustrates traditional cooking methods and heat sources:
1. Cooking Techniques:
Baking (Cuisson au four): Depicts a cake and roast chicken in oven.
Boiling (Bouillir): Shows vegetables in a pot on a burner.
Steaming (Vapeur): Fish or vegetables in a steamer.
Frying (Frire): Skillet with cutlets on a flame.
Grilling (Griller): Meat on open grill.
Sautéing (Sauter): Pan movement and food flipping.
Braising (Braiser): Covered dish in oven.
Poaching (Pocher): Fish submerged in gentle heat.
Roasting (Rôtir): Chicken rotating on spit.
2. Equipment and Heat Sources:
Traditional wood stove, gas stove, coal, and open hearth shown in context.
Thermometer icons indicating temperature range.