{"product_id":"2940011882210","title":"Apres Moi Le Dessert: A French Eighteenth Century Model Meal","description":"18th century recipes, most newly translated from French, related to those in a \"model meal\" from a famous period cookbook: \u003cbr\u003e\u003cbr\u003e1st SERVICE - SOUPS AND ENTRÉES \u003cbr\u003eCENTERPIECE: OILLE \u003cbr\u003e6 ENTRÉES \u003cbr\u003eTerrine of partridge with cabbage \u003cbr\u003eTerrine of filet of duck with green sauce Pigeon tart \u003cbr\u003eChickens in galantine \u003cbr\u003eFilet of beef with cucumbers \u003cbr\u003eA grenade with blood \u003cbr\u003e\u003cbr\u003e2 HORS-D'OEUVRES \u003cbr\u003eQuail in the frying pan \u003cbr\u003eChicken in cinders \u003cbr\u003e\u003cbr\u003e2nd SERVICE - ROASTS \u003cbr\u003eCENTERPIECE: A SMALL QUARTER OF VEAL, LARDED AND SERVED IN ITS JUICE \u003cbr\u003e\u003cbr\u003e4 ROASTS \u003cbr\u003e1 hen garnished with chickens with eggs \u003cbr\u003e1 hen \u003cbr\u003e4 young rabbits \u003cbr\u003eA plate of young pheasants garnished with young quail \u003cbr\u003e\u003cbr\u003e4 HORS-D'OEUVRES \u003cbr\u003e2 salads \u003cbr\u003e2 sauces \u003cbr\u003e\u003cbr\u003e3rd SERVICE - ENTREMETS \u003cbr\u003eCENTERPIECE: PARTRIDGE PATÉ OR BOAR'S HEAD \u003cbr\u003e\u003cbr\u003e6 MEDIUM DISHES \u003cbr\u003eOmelet à la Noailles \u003cbr\u003eFried cream, garnished with peach beignets \u003cbr\u003eA stew of green truffles \u003cbr\u003eA dish of artichokes \u003cbr\u003eA dish of peas \u003cbr\u003eA dish of crayfish \u003cbr\u003e\u003cbr\u003e2 HORS D'OEUVRES \u003cbr\u003eFried animelles \u003cbr\u003eA dish of ramekins","brand":"Chez Jim","offers":[{"title":"Default Title","offer_id":47078594216176,"sku":"2940011882210","price":4.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940011882210_p0.jpg?v=1763550813","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940011882210","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}