baked, 180, 593; bacon and garlic, 180; maple sugar and bacon, 180
cream soup, 57
stuffed, 593
see also squash, winter
aïoli, 203
allspice, 592
almonds, 575; to blanch, 575; to toast, 575
barley and mushroom casserole, 296
beef and pork chili, 381
orange cake, 520–1
praline powder, 518
with rice, 289; pilaf and raisins, 291
in salad, 79
tuiles, 484
anchovies, 5
butter, 15
hollandaise, 532
leg of lamb, weeping, 389
mayonnaise, 77
and olive stuffing for veal birds, 409
with peppers, 5; eggs and tomatoes, 6; raisins, 36; shallots and parsley, 6; tuna, 6; vinaigrette with mozzarella and tomatoes, 167
pot roast, 377
rabbit provençal, 356–357
in salad, 79; crab, with cucumber and onion, 111
sauce, 391; raisin and pine nut, 281
tapenade, 35–6
with tomatoes, 6
with tuna and artichoke hearts, 10
with tuna and hardboiled egg, 10
anglaise, sauce, 504
anise seed, 592
anticuchos, 31
with chicken hearts, 31
cake, Don Farmer’s fresh, 521–2
horseradish applesauce, 422
pancakes, 494
pie, 509
poached, 506
raw, as dessert, 506
in salad: grapefruit, 98; tuna, 113
sautéed slices, for pork crown roast stuffing, 420
sharlotka, 525–6
sherbet, 501
tapioca, 527; and pear, 527; and quince, 527
tarte Tatin, 513
vichyssoise, 55
apricots, 539
canned, as dessert, 507
dried, compote, 514
jam or preserves, glaze, 510, 511, 520
and pineapple tart, 510–511
poached, 506
sherbet, 499–500
artichokes (globe artichokes), 119, 120
boiled, 119
bottoms, 120; Frenchfried, 187; mixed vegetable sauté, 189–190
cold, 120; stuffed with seafood, 121
frittata, 259
hearts: French-fried, 187; in salad, 78; with tuna, 10
microwave-cooked, 120
mixed vegetable sauté, 189–90
serving suggestions, 120
soup, 53
steamed, 120
stuffed, 121; ham or prosciutto, 121; shrimp, 121
artichokes, Jerusalem, see Jerusalem artichokes
arugula (rugula; rocket), 557
asiago, 545
asparagus, 123, 540; doneness, testing for, 39, 123
in ambush, 40
Belgian, 40
boiled, 123
canned, 540
Dutch, 40
French-fried, 187
Italian-style, 39
microwave-cooked, 123
minute, 124–5
with prosciutto, 32
purée, with poached eggs, 252
raw, 124
sauces and dressings, 124
steamed, 123
tips: mixed vegetable sauté, 189–90; omelet, 256; with risotto, 293
turkey divan, 332
Austrian chocolate cake, 518–19
avocados, 540; to prevent discoloring, 540
crab salad, with onion, 111; and radish, 112
and liver, sautéed, 451
lobster salad, with onion, 110
scallop salad with chili, 109; and sauce Gribiche, 109
shrimp salad, 112; and papaya, 98
stuffed: chicken, ham, and cheese, 37; chili, hot, 37; crabmeat, 37; diced avocado and Russian dressing, 37; seviche, 37; shrimp, 37; tapenade, 36
-yogurt sauce or dressing, 75
bacon, 570
onion and spinach frittata, 259
in salad, 79
bagels, egg, 472–3
with onions, 473
with poppy seeds, 473
with sesame seeds, 473
baking powder, 540
homemade, 540
baking soda, 540
Balilla (N.Y.C.), 258
bananas, 540–1
raw, as dessert, 506
banana squash, see squash, winter
baps, breakfast, 476
barding, 569
and mushroom casserole, 295–6; almonds, 296; celery and water chestnuts, 296; chicken gizzards, 296
pesto, 281–2; with walnuts, 282
in salad, 78
timbales, 263
bass, see sea bass; striped bass
bay leaf, 559
black, 274; soup, 61–2; with sour cream, 307–308; sour cream, cheese, and bacon, 308
cannellini, puréed, with Madeira, 304
and lamb shanks, 399–400
pasta with beans, 286–7
pinto: cowpuncher beans, 308; Nevada chili beans, 308
succotash, 541
see also chickpeas; lentils
beans, cranberry (shell beans), 127
with bacon, 127
boiled, 127
cold, with vinaigrette, and onion, 127
beans, fava (broad beans), 541
and almonds, toasted, 126
chicken and crabmeat salad, 106–7
chicken and potato salad, 103
cold: dilled vinaigrette, 126; mustard-flavored mayonnaise, 126; shallots and green olives, 126; walnut oil, 126
duck and foie gras salad, 106
French-fried, 187
with garlic and pine nuts, 126
with herbs, fresh, 126
mixed vegetable sauté, 189–90
with onion rings, 126
quick-boiled, 125–6
with risotto, 293
tomatoes stuffed with, 89
beans, kidney, 308
and sauerkraut salad, 93
with sausages, 307
Vanessi special, with rice, 260
beans, lima, 541
cassoulet, 305–6; with codfish, 306–7; duck legs, roasted, 306; lamb, cooked, 306; lamb and pork, cooked, 306
succotash, 541
beans, wax (yellow), 127, 187, 541
cassoulet, 304–5
with cognac, 303; ham and sausage, 303
lamb shanks, 399–400
purée, 303–4
bean sprouts, see sprouts
Béarnaise sauce, 532
Beaucaire, salade, 88
béchamel sauce, 531
as thickener, 54
beef, 363–4, 565–7; boneless, serving portion, 564; grades, 565
birds, 373–4; ham and onion stuffing, 374; stuffings, 409–10
bollito misto, 372–3
bourguignon (in red Burgundy), 368–9; instant, 370–1
in brain sauce, 285
braised, with sautéed peppers, 165
brioche bohémienne, 26–27
chili, with pork, 381; beer, 381;, nuts, 381; olives, 381
chili con carne, 380
corned beef, 567
curried, and tomato sauce, 279
daube, 377–8; aixoise, 378; niçoise, 379; provençale, 378; provençale, with tripe, 378
fillet, Elizabeth David’s stuffed, 367
frankfurters, see frankfurters
hamburger, basic sautéed, 382; au poivre, 382; cheese, 382; chili, 383; eggplant, 383; flambé, 383; garlic and pine nuts, 382–3; herbs, 383; onions, broiled, 159; onions, steamed, 382; onions and cream, 383; red wine, 383; serving suggestions, 383; Welsh rarebit, 269
heart, 449, 566; anticuchos, 31
herring salad, 7
kadjemoula, 397–8
kidneys, 567
liver, 448, 567; meat loaf, 384; sautéed, 451–2
marrow, poached, in Bordelaise sauce, 533
meat loaf, old-fashioned, 364, 383–4; beef liver, 384; chilied, 385; clams, minced, 384; eggs, hard-boiled, 384; ham, 384; olives, 384
on a string (à la ficelle), 369–70
oxtail, 567; consomme, 43, 48–9, 567; gratin, 49; and vegetable soup, 49–50
peppers stuffed with, 167
pot roast, 375–6; anchovied, 377; Flemish, 377; leftover, with ratatouille, 377; Madeira and turnips, 376; marinated, 376; Mexican, 377; tomatoes, 376
roast, 364–6; escabeche, 16; and Manka’s babies, 267
roast fillet, 364; flambé, 365; flambé, with truffle and chicken liver stuffing, 365–6; glazed, 366; marinated, 366; slices with poached eggs, 252; spiced, 365
salad: hearty, 105; hearty, with tarragon vinaigrette, 105; hussar, 105–6
sausages, see sausages, meat
scallops bluegrass, 371
short ribs, braised, 379–380; chili, 380; onions, 380; tomatoes, 380
steak, broiled: cuts, 364; formula for cooking time, 364
stew with sautéed peppers, 165
stock, 530
Stroganoff, 372
suet, 594–5
testicles, 567
and tomato sauce, 284
tongue, see tongue
tournedos: Argentina, 368; Béarnaise, 368; Bordelaise, 367–8; marinated, 368; onions, 368; sherry, 368
tripe, see tripe
Vanessi special, 260
beets, 541–2
baked, 129
boiled, 542
borsch, 50
cold, vinaigrette, 128
dill, 128
greens, 128, 150, 558; in salad, 558; wilted, 150, 558
old-fashioned pickled eggs, 250–1
with onion and chopped tarragon, 128
with onion and orange, 128
purée: with carrots, 137; with poached eggs, 252
salad: with greens, 78, 544, 559, 560; marinated mushrooms, 86
soup, cold, 56
with yogurt, 128
Belgian asparagus, 40
bell peppers, see peppers, sweet or bell
beurre blanc, 201
beurre manié, 536
Bibb lettuce, 556
mushroom salad, 82; with crab, 82
vintner’s salad, 81
billi bi, 66
Billy’s coleslaw, 90–1
with seafood, 90–1
Le Bistrôt (Mougins, France), 19
black beans, see beans, black
blackberries, 542
poached, 505
raw, as dessert, 506
blini:
buckwheat, 40–1
carrot, 41
biowfish (puffer; globefish), 551
blueberries, 542
poached, 505
raw, as dessert, 506
bluefish, 551
broiled fillets, 196–7; variations, 197–8
broiled steaks, 206
sautéed fillets, 199
boar, mock, 422
bockwurst, 587–8
boiled dressing, 94
bollito misto, 372–3
bologna, 588
Bordelaise sauce, 533
with poached beef marrow, 533
borsch, 50
bouillabaisse, 220–1
boula-boula, 47
bouquet garni, 560
brains, 448
au beurre noir, 450
broiled, 450
calves’, 450, 571; Gribeche, 15; minina, 261
escabeche, 16
fried, 451
parboiled or poached, 449
pork, 569
sauce, 284; and lasagne, 285; with meat, 285;
and tomato, 284
with scrambled eggs, 254
brambles, 494
brandade (of cold), 244–5
eggs Benedictine, 252
fritters, 245
and mashed potatoes, 245
portugaise, 245
tart, 245
bran muffins, whole-wheat, 482
Brazil nuts, 575
bread, 466–7
bagels, egg, 472–3; with onions, 473; poppy seeds, 473; sesame seeds, 473
baps, breakfast, 476
buns, Lenten, 479–80
carrot, 474
cottage cheese, 481
croutons, 78
crumpets, 480
Gruyère garlic, 473–4
knusper brote, 483
mealy, 482
muffins, whole-wheat bran, 482
nut rum, 481
polygrained, 472; cornmeal; 472; garlic and dill, 472; walnuts, 472
pullman loaf (pain de mie), 469–70
pumpernickel, 471
raisin, 474–5
rolls: hard, 475–6; Mrs. Maynard’s cinnnamon, 478–9
rye, dark, 470–1
sharlotka, 525–6
white, basic, 468–9
see also brioche
bread-and-butter pudding, 526
French, 527
with raisins, 527
with rum, 527
breading, cornmeal, 547
brioche, 477
à tête, 478
bohémienne, 26–7
bread, 477–8
coulibiac in, 214–15; with rice, 215
with ham, 27–8
pork liver pâté in, 23–4
sausage en, 28–9
broccoli, 128–9, 542; to buy, 128, 542
with black butter, 129
boiled, 129
crumbed, 130
flowerets, 189–90; French-fried, 187; steamed, 129
frozen, 542
with garlic and parsley, 129
julienne, sautéed with cucumbers, 146
with maltaise sauce, 129
purée, 129; with poached egg, 252
timbales, 263
turkey divan, 332
broccoli rabe, 130
cold, vinaigrette, 130
purée, 130; with cheese and Manka’s babies, 267; with poached egg, 252
steamed, 130
broth, see stock and broth
Brown, Philip:
duck kebabs, 340
romaine soufflé, 150–1
tongue with chicken liver sauce, 457
brown bread ice cream, 504
brownies, blond, 493
brown sauce, quick, 533
variations, 533
brown sugar rum sauce, 508
Brussels sprouts, 131, 542; to buy, 131
braised, with chestnuts, for pork crown roast stuffing, 420
with chestnuts, 131
cold, with mustard mayonnaise, 132
crisp-cooked, 131
French-fried, 187
frozen, 542
microwave-cooked, 132
mixed vegetable sauté, 189–90
with mushroom caps, sautéed, 131
with Parmesan cheese, 131
with shallots, 131
blini, 40–1
groats (kasha), 296, 542–3; giblets, sautéed, 296; mushrooms, 296
bulghur, see cracked wheat
Burgundian mustard, 421
butter, 543
anchovy, 15
beurre: blanc, 201; manié, 536
caraway, 537
chili, 537
clarified, 543
cream frosting, 518
dill, 537
herbed, 198
orange, 537
pepper, green, 142
peppercorn, green, 318
roquefort stuffing, 402
rosemary, 537
salt, 543
tarragon, 536–7
unsalted (sweet), 543
white butter sauce, 201
buttercup squash, see turban squash
butternut squash, 177, 179, 593–4
cream soup, 57
spiced, 177
see also squash, winter
butterscotch sauce, 508
cabbage, 132, 543; to buy, 543
braised, 133; with heavy cream, 134; with vinegar and dill, 133
French-fried strips, 187
goloubtzys (choux farcis), 136
and ham, boiled, 439
lemon, 134
mixed vegetable sauté, 189–90
with partridge, braised, and sausage, 348–9
red, 132, 543; braised, with apples and wine, 135; braised, with apples and raisins, 135
salad, 543; spicy Szechuan, 84
savoy, 132, 543; whole stuffed, 134–5; whole stuffed, in chicken broth, 136; whole stuffed, with tomato sauce, 135
steamed, 133; vinaigrette, 133
stuffed, 132
see also coleslaw; sauerkraut
Caesar salad, 85–6
cakes:
apple, Don Farmer’s fresh, 521–2
buttered-cake pudding, 527
cheesecake: chocolate, 522–3; hazlenut, 523–524; sour cream, 524
chocolate: Austrian, 518–519; French, 517–18; tweed, 519
flour, 555
orange and almond, 520–1
pear, fresh, 522
pound, 525; with citron, 525; with spices, 525
sponge, with apricot glaze, 520
Gribiche, 15
minina, 261
calves’ feet, 572
julienne, 452
roast whole, 452–3
sautéed, 451–2
Venetian style, 452
calves’ sweetbreads, see sweetbreads
cantaloupes, 573
with prosciutto, 32
capers:
in salad, 79
sauce, 531
caponata, 34
with tuna, 35
caramel ice cream, 504
caraway seed, 592
butter, 537
blini, 41
boiled, 137
bollito misto, 372–3
bread, 474
with cognac, 137
coleslaw: with peppers, 90; radishes, 90
glazed, 137
with herbs, fresh, 137
mixed vegetable sauté, 189–90
oatmeal carrot cookies, 487–8
purée: with beets, 137; parsley, 137; parsnips, 137; potatoes, 137
with rum, 137
vichyssoise, 55
casabas, 573
cassis ice cream, 504–5
cassoulet, 304–5
with codfish, 306–7
with limas, 305–6; duck legs, roasted, 306; lamb, cooked, 306; lamb and pork, cooked, 306
Castilian mussel soup, 65
cauliflower, 137–8, 544; to buy, 137–8
with Béarnaise sauce, 138
with black butter and capers, 138
boiled, 138
with cheese sauce, 138
cold, sauces and dressings, 139
with curry sauce, 139
flowerets, 546; Frenchfried, 187; mixed vegetable sauté, 189–190
with Gruyère cheese, 138
on ham, with cheese sauce, 139
microwave-cooked, 139
with mornay sauce, 138
with olive oil and garlic, 138
with Parmesan cheese, 138
purée, 139; with cheese sauce, 139; olive oil and garlic, 139; parsley, 139
caviar:
with potatoes, 38
and sour cream omelet, 256
vichyssoise, 55
cayenne pepper, 581
celeriac, see celery root
sauté, 140
wilted salad, 82
celery root (celeriac), 140, 544; to prevent discoloring, 544
baked stuffed, 141–2
boiled, 141
with cheese, 141
with maltaise sauce, 141
and potatoes, baked, 141
cèpes à la Bordelaise, 155–156
champagne sherbet, 500
lentil soup, with lemon, 59
tian, 191; with noodles, 191; with rice, 191
Cheddar cheese, 544
Welsh rarebit, 269; variations, 269
cheese, 246–7, 544–5; to keep, 544
creamy sauce, 531
with hamburgers, 382
omelet, 256
with rice, 289
in salad, 79
soufflé in pastry, 265; with whole eggs, 265
soufflé with zucchini blossoms, 177
and vegetables, 116
cheesecake:
chocolate, 522–3
hazlenut, 523–4
sour cream, 524
cherries, 545
canned, as dessert, 507
poached, 505
sauce, for roast duck, 338–9
chestnuts:
and Brussels sprouts, 131; braised, for pork crown roast stuffing, 420
purée: and braised chestnuts, for lamb crown roast stuffing, 388; for pork crown roast stuffing, 420
and raisin ice cream, 503
Chiang, Cecilia:
red-cooked pork shoulder, 432
tripe with gizzards, 461–462
avocado with ham and cheese, 37
bollito misto, 372–3
boned breasts poached in tomato sauce, 328; with basil and hot peppers, 328
in brain sauce, 285
braised, with ham stuffing, 318; mustard and cream sauce, 318–319
broiling chickens, 545–6
coq au vin, quick, 325
and curry omelet, 257
escabeche, 16
with forty cloves of garlic, 323–4
frying chickens, 546
gizzards: barley and mushroom casserole, 296; with tripe, Cecilia Chiang’s, 461–462
gizzards and hearts, sautéed, 326–7; with Madeira, 327; mushrooms and sour cream, 327
gizzards, hearts, and livers, sautéed, 327; with kasha, 296
hearts: anticuchos, 31; en brochette, 31
hearts and livers en brochette, 30–1; Béarnaise sauce, 31; scrambled eggs, 31
legs, sautéed: paprika, sour cream, and lemon rind, 326; walnuts, 326; yogurt and red peppers, 326
in lettuce leaves, 29–30
livers: and ham, pâté, 22; sauce, for tongue, 457; and truffle stuffing, for beef fillet, 365–6; see also gizzards; hearts above
minina, 261
in Moroccan style, with pickled lemons and olives, 322–3
mustard, 327–8
paella, 293–4
pan-fried, 322; with cream, 322
parts, 320
pâté, rolled, 21–2
peppers stuffed with, 167
piquant broiled halves, 327
poached, 319; with garlic, 319; hollandaise, 320; onion-rice sauce, 320; vegetables, 319
poaching chickens, 546
with risotto, 292
roast: flamed with Armagnac, 316; flamed with Calvados, 316–7; flamed with cognac, 315–17; flamed with whisky, 317; green peppercorn butter, 318; Picasso, 317; sarthoise, 317; sautéed peppers, 165
roasting chickens, 546
salad: bean and crabmeat, 106–7; bean and potato, 103; coriander, fresh, 100–101; lobster and celery, 110; olive sauce, 101–102; and rice, 102; and seafood, 102
salad, basic, 99–100; with celery, 100; with celery, tomatoes stuffed with, 89; celery and grapes, 100; with macadamia nuts, 100; with macadamia nuts, tomatoes stuffed with, 89; with sweetbreads, 100; tomatoes stuffed with, 89
sauté basquaise, 325
sauté with herbs, 324–325; with lemon, 325; onion, garlic, and tomato, 325; onions and chilies, 325; with vinegar, 325
southern-fried, 321–2; with cinnamon or paprika, 322; with rosemary, 322
stock, 529
strips and rice, 328
timbales, 263
and tomato sauce, 284
in yogurt, 328–9
chickpeas (ceci; garbanzos), 274; 546–7
purée, 309, 547; with Madeira, 309
chicory (curly endive), 556
and beet salad, 542
grapefruit and apple salad, 98
wilted, 150
Child, Julia, 125
chili con carne, 380
beef chili, 380; with avocado, 37
beef and pork chili, 381; with beer, 381; with nuts, 381; with olives, 381
butter, 537
chicken breasts poached in tomato sauce, 328
corn-chili soufflé, 302–3
with hamburgers, 383
hominy casserole, 297–8
with huevos rancheros, 253
meat loaf, 385
omelet, 256
with rice pilaf, 291
sauce piquante, 299
with short ribs, braised, 380
turkey chili, 333–4
turkey wings piquant, 335
venison chili, 447–8
Chinese chews, 486
Chinese parsley, see coriander
coleslaw, quick-chopped, 90
green rice, 289
chocolate, 516, 547; to keep, 547; to melt, 547
blond brownies, 493
cake, Austrian, 518–19; French, 517–18; tweed, 519
cheesecake, 522–3
curls, for garnish, 523
glaze, 517–18
macaroons, 489
and pear tart, 511
pots de crème, 528
ring, 516
sauce, 507
chorizo, 588
paella, 293–4
Chuck’s baked shrimp, 234–5
cider, dry, 211
cilantro, see coriander
cima di vitello, 572
cinnamon, 592
rolls, Mrs. Maynard’s, 478–9
cioppino, 222
with clams, 222
with mussels, 222
with anchovy butter, 15
au gratin, 14
bisque, 64
bouillabaisse, 220–1
Casino, 15
cioppino, 222
curried seafood with rice pilaf, 225–6
deviled, 239
hash, 227
Hellenic seafood stew, 219–20
herbed, 15
marinière, 225
minced, and sour cream roll, 264
paella, 293–4
pie, 228–9
provençal, 15
risotto with shellfish, 292
sautéed, 227–8; mustard and Worcestershire sauce, 228; tarragon, 228; white wine, 228
scalloped, 228
soup, 48
steamed, 591
and tomato sauce, 283
cloves, 594
The Coach House Restaurant (N.Y.C.):
black bean soup, 61–2
crabmeat and prosciutto, 33
quince tart, 512
cod, 551
baked, niçoise, 208
balls, 244
bouillabaisse, 220–1
broiled fillets, 196–7; variations, 197–8
broiled steaks, 206
cakes, 244; with ginger, 244; with onions, 244
cotriade, 223
curried seafood with rice pilaf, 225–6
escabeche, 16
fillets, 554
salad, 107–8
salt cod, 243, 551; au gratin, 244; béchamel, 244; mornay, 244; poached, 243; with polenta, 301; raïto, 245
sautéed fillets, 199
see also brandade (of cod)
cognac sauce, 507
coleslaw, 89
Billy’s, 90–1; with seafood, 90–1
hot slaw, 91–2; with red slaw, 92; with red slaw and crisp duck skin, 92
pepper slaw, 92
quick chopped, 90; carrots and peppers, 90; carrots and radishes, 90; crabmeat, 90; dilled, 90; green onions or chives, 90; mustard mayonnaise, 90; shrimp, 90; tuna, 90; yogurt mayonnaise, 90
sauerkraut slaw, 93
spicy, 91
tian of mixed greens, 152
cookies, 483
blond brownies, 493
butter wafers: cornmeal, 485–6; sesame, 486
Chinese chews, 486
chocolate macaroons, 489
Florentines, 490–1
ginger cakes, 487
Gino’s macaroons, 490
lace, 486–7
lemon meringue bars, 489
Linzer bars, 492
meringue kisses, 491–2
oatmeal carrot, 487–8
outsize, 491
peanut butter, “monster,” 491
sugar, 493
tuiles, 484
Vadis bars, 488–9
coq au vin, quick, 325
coquilles St. Jacques, lo-cal, 241
coriander (Chinese parsley; cilantro), 560
in salad, 78, 100; with chicken, 100–1
with bacon crumbs and butter, 142
with basil, fresh, 143
with herb mayonnaise, 142
microwave-cooked, 143
with mustard mayonnaise, 142
off the cob, with cream, 143
and okra, 156–7
oysters, 143–4
and peppers, sweet: green pepper butter, 142; and onion, sautéed, 166; stuffed, 167
raw, with cream, 143
with rémoulade sauce, 142
and salad of marinated vegetables and noodles, 87
skillet-boiled, 142
soufflé: with chili, 302–303; with cornmeal, 302
and sour cream roll, 264
and squash soup, 51; puréed, 51
succotash, 541
tomatoes baked and stuffed with, 182–3
butter wafers, 485–6
gnocchi, 301
mush, 300
pastry, for tarte Tatin, 513
polygrained bread, 472
soufflé, 302; corn-chili, 302–3; Parmesan cheese, 302; wholekernel corn, 302
as thickening, 547
see also polenta
corn oil, 576
corn salad, see field salad
cotechino, 588
bollito misto, 372–3
cassoulet, 304–5
partridge, braised, with cabbage, 348–9
pheasant, braised, with
sauerkraut, 353–4
sausage en brioche, 436; with mustard, 436
cotriade, 223
cottage cheese, 544
bread, 481
cottonseed oil, 576
coulibiac, 214–15
with rice, 215
court bouillon:
for brains, 450
for fish, white wine, 203
head cheese, 430–1
for pigs’ feet, 429
couscous, 298–9
leftover, serving suggestions, 299
couscousier (and substitute), 298
cowpuncher beans, 308
and avocado, 37
bouillabaisse, 220–1
cioppino, 222
cocotte of seafood Manzanilla, 218–19
coleslaw: Billy’s, 90–1; quick chopped, 90
deviled, 239
jambalaya, 232
Parisienne, 238
and prosciutto, 33
salad: Bibb lettuce, 82; chicken, 102; chicken and bean, 106–7; papaya and shrimp, 99; and rice, tomatoes stuffed with, 89
salad with onion and egg, 111; avocado, 111; cucumber and anchovies, 111; radish, 111
salad with Oriental vegetables, 111–2; avocado, onion, and radish, 112; carrot, onion, and celery, 112; cucumber, anchovies, and onion, 112
seafood sausages, French, 218
soft-shell, 589–90; broiled, 239–40
in sour cream with mushrooms, 18
with tapenade mayonnaise, 36
timbales, 263
cracked wheat (bulghur), 547
pilaf, 290–1
with pine nuts, for lamb crown roast stuffing, 387
cranberry beans, see beans, cranberry
cranberry sherbet, 502
Cranshaws (Crenshaws), 573
with prosciutto, 32
sherbet, 501–2
crayfish, 590
cream, 548
and vegetables, 116
see also sour cream
cream cheese, 544
pastry, 216
cream puff pastry, 268
crêpes:
savory, 265–6
trout, sautéed, in, 212–13
croutons, 78
crumbs:
brown bread ice cream, 504
as thickener, 43
crumpets, 480
cream vegetable soup, basic, 52–4
poached, 145
salad, 78; Greek, 87; Greek, with radishes and capers, 87; spinach, 80; Turkish, 83–4
sautéed: with cream, 145; with julienne of broccoli, 146; with mushrooms, 145; with snow peas, 146; with yogurt, 145
tomatoes stuffed with smothered cucumbers, 88–9
cullen skink, 68
Cunningham, Marion: minestrone, 60–1
curry:
beef and tomato sauce, 279
and chicken omelet, 257
sauce, 532; sautéed, sole fillets, 200
seafood with rice pilaf, 225–6
dandelion greens:
salad, 556
sautéed, with bacon, 558
tian of mixed greens, 152; and bacon, 152
daube, 377–8
beef: aixoise, 378; niçoise, 379; provençale, 378; provençale, with tripe, 378
veal, 414
David, Elizabeth:
poached fish fillets with garlic mayonnaise, 202
stuffed fillet of beef, 367
Dekking, Max:
hussar salad, 105
diable, sauce, 533
Diat, Louis:
diet dishes:
artichokes with vinegar, 120
coleslaw, 89
coquilles St. Jacques, 241
fruit fool with yogurt, 516
onions, 158
pesto, 282
spaghetti squash as pasta substitute, 177
vegetables, dressings, 124
dill, 560
butter, 537
in salad, 78
sauce, 202
frozen, 549
liver, 549; with shirred eggs, 251
roast, 338; with cherries, 338–9; with green
olives, 339; wild rice and mushrooms, 295
roasted legs, cassoulet with limas, 306
salad: bean and foie gras, 106; and olives, 104; and orange, 104
skin, 338; hot slaw with red slaw, 92; salad garnish, 104
in white wine, 339
broiled, 344; flambé, 345; with soy sauce, 345; teriyaki, 345
favorite Oregon, 343
roast, rare, 342; with juniper berries, 342; with olives, 342–3
roasted stuffed, 343–4; southern-French-style, 344
salmi of, 345
spitted flamed, 343
stock, 345
Dumas, Alexandre: potato salad, 95
Dutch asparagus, 40
duxelles, 535–6
brown sauce, 533
omelet, 256
roulade of veal Île-de-France, 405
with rutabagas, 187
with scrambled eggs in a tart shell, 254
and tomato sauce, 284
with wild rice, 295
eels, 209–10, 551; to skin and clean, 210
cotriade, 223
Flemish green, 210
matelote, from Normandy, 211
eggplant, 146, 549; to buy, 146
casserole, 147
French-fried, 187
with hamburgers, 383
imam bayildi, 147
mixed vegetable sauté, 189–90
purée, 33–4
ratatouille, 190; eggs, poached, and cheese, 191; fennel, 191; leeks, 191; mushrooms, 191; spicy, 191
roast shoulder of lamb and tomato, 392
sautéed, 146–7; with bacon, 147; in cornmeal, 147; and onions, 147; with Parmesan cheese, 147; with tomato sauce, 147; tomato slices, broiled or sautéed, 147
eggs, 246–7, 549–50; to freeze or store, 550; to separate, 550; whites, 550; yolks, 550
bagels, 472–3; with onions, 473; with poppy seeds, 473; with sesame seeds, 473
Belgian asparagus, 40
Benedict, 252
Benedictine, 252
Dutch asparagus, 40
frittata, 258; variations, 258–60
hard-boiled: asparagus Italian-style, 39; meat loaf, 384; old-fashioned pickled, 250–1; in onion sauce, 249; with peppers, anchovies, and tomatoes, 6; with tapenade, 36; with tuna, 10
huevos rancheros, 253; with jalapeño peppers, 253; with tortillas, 253
meurette, 253
minina, 261
mollet, pasta with, 285
omelet, basic, 255–6; cold layered, 257–8; fillings, 256–7
pasta, rich, 277
Peruvian, 261–2
pipérade basquaise, 255
poached, 252; with pâté, 252; ratatouille and cheese, 191; roast fillet, 252; sausage, 252; spinach, 252; stewed tomatoes, 181; vegetable purée, 252; Welsh rarebit, 269
sauce, 531
Scotch, 250
scrambled, 253–4; with alfalfa sprouts, 254; brains, 254; chicken hearts and livers en brochette, 31; duxelles in a tart shell, 254; lamb kidneys, 254; mozzarella, 254; peppers, roasted, 254; prosciutto, 254; tomatoes, 254; zucchini blossoms, 176
shirred, 251; duck livers and Madeira, 251; Gruyère cheese, 251; ham, 251; pesto, 251; spinach purée, 251
soufflés, rolled, 263–4
soufflés in pastry, 264–5
stuffed: with sardines, 250; special, 249–50
timbales, 262–3; fillings, 263
elderberry blossoms, deep-fried, 188
Swiss cheese salad, 270
endive (Belgian or French; witloof chicory), 556–557
roast chicken sarthoise, 317
turkey divan, 332
escabeche, 15–7
escarole, 557
tian of mixed greens and bacon, 152
wilted, 150
Farmer, Don:
fresh apple cake, 521–2
farmer’s omelet, 256
fat:
barding, 569
goose, 556
lard and pork fat, 321, 417, 497, 508, 562, 569
larding and lardoons, 375, 569
shortening, 592
suet, 594–5
fava beans (broad beans), 541
ratatouille, 191
in salad, 550
and sardine sauce, 280
tuna salad, with onion, avocado, and egg, 113
vegetable and olive salad with mustard-yogurt dressing, 84–5; blue or Gruyère cheese, 85
fiddlehead ferns, 148
batter-dipped, 148
boiled, 148
cold, 149
field salad (corn salad; lamb’s lettuce), 557
figs:
dried: compote, 514; poached, 506; raisin and pine nut sauce, 281
with prosciutto, 32
filberts, see hazelnuts
finnan haddie, 551
cullen skink, 68
mousse, 9
Scotch vichyssoise, 68
fish and seafood, 192–4, 550–4, 589–92; to buy, 550, cooking time, determination of, 196
à l’Américaine, 223–4
avocado with seviche, 37
bouillabaisse, 220–1
cioppino, 222; with mussels, 222; with oysters, 222
cocotte Manzanilla, 218–219
cold, sauces for, 194
cornmeal breading, 547
court bouillon, white wine, 203
curried seafood with rice pilaf, 225–6
en brochette, 218
essence de poisson, 45
fillets, 196, 554; escabeche, 15–6; frozen, 196; poached, with garlic mayonnaise, 202–3; with tapenade, 36
fillets, broiled, 196–7
with almonds, 197; bacon and green onions, 198; bread crumbs, 198; cheese, 198; herbed butter, 197–8; leftover, marinated, 198; lemon butter, 197; peanuts, 197; provençal, 198; white wine and garlic, 198; white wine and herbs, 198
fillets, sautéed, 199; curry sauce, 200; walnut-breaded, 199
hash, 206
Hellenic seafood stew, 219–20
Marseilles soup, 67
with mint, 19–20
mousse, 9–10
poached, 200–1; dill sauce, 202; egg sauce, 202; green mayonnaise, 202; parsley sauce, 202; white butter sauce, 201–2; white wine sauce, 202; yogurt-herb sauce, 202
with risotto, 292
salad, 108; and chicken, 102; tomatoes stuffed with, 89; yogurt dressing, 108
sausages, 194; French, 217–18; French, with crab, 218; French, with shrimp, 218; oyster, 231
seafood soup, 45
solianka, 221–2; with dill, 222
steaks, broiled, 206
stock, 530
Flemish green eel, 210
Flemish leek pie, 267–8
Flemish pot roast, 377
Florence fennel, see fennel
Florentines, 490–1
flounder:
bouillabaisse, 220–1
escabeche, 16
fillets, 556; broiled, 196–197; broiled, variations, 197–8; poached, with garlic mayonnaise, 202–3; sautéed, 199; sautéed, with curry sauce, 200; sautéed, walnut-breaded, 199
salad, 108; yogurt dressing, 108
flour, 554–5
all-purpose, 554
barley, 541
beurre manié, 536
cake, 555
hard-wheat, 555
instant, 555
self-rising, 555
stone-ground, 555
as thickener, 555
whole-wheat (graham), 555
flower blossoms, deep-fried, 188
fontina, 246
fool, 515
gooseberry, 515
raspberry, 516
rhubarb, 516
strawberry, 515
with yogurt, 516
frankfurters, 588
onion and pepper frittata, 259
roast goose with sauerkraut, 341
and sauerkraut salad, 93
sausage en brioche, 436; with mustard, 436
venison chili, 447–8
freezers:
ice cream, 502
sherbet, 499
French-bread-and-butter pudding, 527
French chocolate cake, 517–18
frittata, 258
bean sprouts and pork, 259–60
onion: and artichoke, 259; frankfurter or sausage, 259; ham and potato, 259; spinach, 259; spinach and bacon, 259; tomato, 259; zucchini, 258–9; zucchini with prosciutto, 259
Vanessi special, 260; beans and rice, 260; ham, 260; spinach, 260
frogs’ legs, 555
batter-fried, 243
deep-fried, 243
deviled, 242
fines herbes, 242
Italian style, 242
niçoise, 242
provençal, 242
sautéed, 241–2
southern-fried, 242; with Madeira sauce, 242
fruit:
canned, as dessert, 507
dried, compote, 514; with cognac, 514; with rum, 514
fools, 515–6
pies, 508–10
poached in syrup, 505–6
with prosciutto, 32
raw, as dessert, 506–7
and rice salad, 97
tarts, 510–14
game, see individual listings
garbanzos, see chickpeas
garbure basquaise, 59–60
gratiné, 60
with pigs’ knuckles, 60
garlic, 576, 577–8; to buy, 577; to peel, 577
aïoli, 203
purée, 534–5
vinaigrette, 74; with herbs, processor, 74–5
garlic sausage:
cassoulet, 304–5; limas and roasted duck legs, 306
homemade, 434
partridge, braised, with cabbage, 348–9
pheasant, braised, with sauerkraut, 353–4
sausage en brioche, 436; with mustard, 436
ginger, 556, 592; root, to keep, 556
cakes, 487
and lime sherbet, 501
and macadamia nut ice cream, 503
-pumpkin soup, 57
Gino’s macaroons, 490
globe fish, see blowfish
gnocchi:
cornmeal, 301
with pesto, 281
goloubtzys, 136
frozen, 340
rillettes, 26
roast: apple and apricot stuffing, 340–1; sauerkraut, 341; wild rice and mushrooms, 295
goose, wild:
gumbo, 346
roast, 346
gooseberries:
fool, 515
poached, 505
gougères, 268
goujonettes of sole, 19
in beer batter, 19
goulash, pork:
and sauerkraut, 427–8
and veal, 428
grapefruit:
and apple salad, 98
sherbet, 501
grapes, 506
Greek salad, 87
with cucumber, 87; radishes and capers, 87
green beans, see beans, green
green mayonnaise, 77
green rice, 289
greens (for cooking), 149–150, 558–9
wilted, 150
greens (for salad), 77–8, 556–7
vintner’s salad, 81
gremolata, 416
Gribiche, sauce, 535
avocado with chicken, ham, and cheese, 37
creamy cheese sauce, 531
garlic bread, 473–4
gougères, 268
Malakoff, 268–9
in salad, 79
soup, 68–9
haddock, 551
fillets, 551, 554; broiled, 196–7; broiled, variations, 197–8; poached, with garlic mayonnaise, 202–3; sautéed, 199
smoked (finnan haddie), 551; cullen skink, 68; mousse, 9; omelet, 256; Scotch vichyssoise, 68
steaks: baked, niçoise, 208; broiled, 206
halibut, 551–2
bouillabaisse, 220–1
salad, 108; yogurt dressing, 108
seafood en brochette, 218
steaks: baked, niçoise, 208; broiled, 206
ham, 570–1
artichokes stuffed with, 121
avocado with chicken and cheese, 37
boiled, and cabbage, 439
braised: chablisienne, 438–9; Madeira, 439
brioche filled with, 27–8
canned, 571
chicken, braised, stuffed with, 318; mustard and cream sauce, 318–19
eggs Benedict, 252
farmer’s omelet, 256
Flemish leek pie, 267–8
frittata, 260; onion and potato, 259
leftover, serving suggestions, 440
and Manka’s babies, 267
meat loaf, 384
omelette savoyarde, 256
and onion stuffing, for beef birds, 374
with prosciutto, 32
ready-to-eat, 570–1
with shirred eggs, 251
slice, baked: arthoise, 441; in champagne, 441; Floridian, 441; in red wine, 441
slice, broiled, 440; barbecued, 440; glazed with honey and mustard, 440; glazed with maple syrup, 440; soy and mustard, 440;
slice, fried, with red-eye gravy, 441–2; variation, 442
Smithfield, 571
soufflé in pastry, 265
timbales, 263
and tomato sauce, 283
Vanessi special, 260
veal birds stuffed with, 409
Virginia, 571; with asparagus, 32; with fruit, 32; spinach and rosemary sauce, 279–280
white beans with cognac and sausage, 303
with wild rice, 295
see also prosciutto
ham, fresh, see pork, leg
hamburgers, beef, see beef, hamburgers
hamburgers, venison, 447
herbed, 447
Hand melons, 573
sherbet, 501–2
hazelnut oil, 74
hazelnuts (filberts), 415, 575
cheesecake, 523–4
praline powder, 518
hearts, 449
beef, 449, 566; anticuchos, 31
chicken: anticuchos, 31; en brochette, 31; and gizzards, sautéed, 326–327; gizzards and livers, sautéed, 296, 327; and livers en brochette, 30–1
pork, 570
Hellenic seafood stew, 219–220
herbs, 559–61; to buy, 559; to keep, 559; ratio of dried to fresh, 559
butter, 198
green mayonnaise, 77
green rice, 289
pâté, 24–5
with rice, 289
in salad, 78
vinaigrette, 74; with garlic, processor, 74–5
yogurt-herb sauce, 202
kipper mousse, 10
Madeira, 7
marinated, 7
mustard, 7
pickled, 7
rollmops, 8
salad, 7; tomatoes stuffed with, 89
in sour cream, 7
hollandaise sauce, 532
anchovy-flavored, 532
casserole, 297–8
sautéed, with cream, 297
honeydews, 573
with prosciutto, 32
sherbet, 501–2
horseradish, 562
applesauce, 422
cream, 9
Hubbard squash, 117, 178–179, 593
baked, 178–9, 593; with bacon, 179; with brown sugar, 179
cream soup, 57
spiced, 177
steamed, 593
see also squash, winter
huevos rancheros, 253
with jalapeño peppers, 253
with tortillas, 253
hussar salad, 105–6
brown bread, 504
caramel, 504
cassis, 504–5
praline, 502–3
raisin and chestnut, 503
imam bayildi, 147–8
Isbel, Tom:
parsley salad, 80–1
Italian link sausages, 433–4, 588; to cook, 435
cassoulet with limas, 305–6
hot, 435
old-fashioned, 434
paella, 293–4
with peppers, sautéed, 166
with polenta, 300
and veal, 435
Italian-style asparagus, 39
Jerusalem artichokes (sun chokes), 121–2
buttered, 122
cream vegetable soup, basic, 52–4
purée, 122
vinaigrette, 122
kadjemoula, 397–8
kasha, see buckwheat, groats
kidney beans, see beans, kidney
kidneys, 449
beef, 567
lamb, 449, 568; omelets, 256; and roast saddle of mutton, 398–9; sauté flambé, 455; with scrambled eggs, 2 54
lamb or veal: broiled deviled, 455; deviled sauté, 455
lamb or veal en brochette, 454; herb butter, 454; mushrooms, 454; mushrooms and bacon, 454; sweetbreads, 454; sweetbreads flambé, 454
lamb or veal “on the half shell,” 453; flambé, 453; mushrooms, 453
pork, 449, 570; deviled sauté, 455; sauté flambe, 455
veal, 449, 572; sweetbreads and sausages, 465; see also lamb or veal above
kielbasa, 588
cassoulet, 304–5; limas and cooked lamb, 306
with kidney beans, 307
partridge, braised, with cabbage, 348–9
sausage and croissant, 29
sausage en brioche, 436; with mustard, 436
kipper mousse, 10
kiwi fruit, 562
poached, 505
knockwurst, 590
onion and pepper frittata, 259
and sauerkraut salad, 93
sausage en brioche, 436; with mustard, 436
Knopf, Mildred, 168
knusper brote, 483
kohlrabi, 562
mixed vegetable sauté, 189–90
kosher salt, 587
kumquats, poached, 505
lace cookies, 486–7
Lady Curzon soup, 46–7
blanquette of, 396–7
breast, braised stuffed, 393–4
cassoulet, 304–5; with limas, 306; with limas and pork, 306
couscous, 298
crown roast, 387; stuffings, 387–8
en daube, 394–5
kadjemoula, 397–8
kidneys, 449, 568; broiled deviled, 455; deviled sauté, 455; omelets, 256; and roast saddle of mutton, 398–9; sauté flambe, 455; with scrambled eggs, 254
kidneys en brochette, 454; herb butter, 454; mushrooms, 454; mushrooms and bacon, 454; sweetbreads, 454; sweetbreads flambé, 454
kidneys “on the half shell,” 453; flambé, 453; mushrooms, 453
leg, 568
leg, roast, 568; mock venison, 389; provençal, 388; provençal No. 2, 388; shallots, 388; spoon, 389–90; Swedish, 389; weeping, 389; weeping, with anchovies, 389
with lentils, braised, 310–311
liver, 448, 569; julienne, 452; sautéed, 451–2
mutton, roast saddle of, 398–9
Navarin, 396–7
on a string (à la ficelle), 390–1
rack, roast, 385–6; persillé, 386–7; Quo Vadis, 387
shanks, 569; with beans, 399–400; onions and beer, 400; with ratatouille, 400
shoulder, roast, 391–2; with cream, 392; eggplant and tomato, 392
stock, 396–7
sweetbreads, see sweetbreads
testicles, 569
tongues, 458, 568; pickled, 458–9; poulette, 458; with tomato sauce, 458; vinaigrette, 458
lamb’s lettuce, see field salad
lard, 321, 562; to render, 508
pie crust, 508
larding, 569
lardoons, cognac-soaked, 375
lasagne with brain sauce, 285
leeks, 152–3, 576, 577; to clean, 152–3
bollito misto, 372–3
braised, 153
microwave-cooked, 153
mixed vegetable sauté, 189–90
pie, Flemish, 267–8
purée, 154
ratatouille, 191
steamed, 153
vinaigrette, 154
vichyssoise, 54–5; variations, 55
lemons, 563
meringue bars, 489
pickled, 323
vinaigrette, processor, 75
zest, 563
Lenten buns, 479–80
braised, with lamb, 310–311
buttered, 310
herbed, 310
puréed, 310
sautéed, 310; with onion, bacon, parsley, for pork crown roast stuffing, 420; with roast spareribs, 431–2
soup, 58; with chard and lemon, 59; with cotechino, 59; with cream, 58; with frankfurters or knockwurst, 58; with ham, 58
mixed vegetable sauté, 189–90
romaine soufflé, Philip Brown’s, 150–1
timbales, 262–3
wilted, 150
see also Bibb lettuce; endive
Lianides, Leon:
black bean soup, 61–2
lichee nuts, 563
canned, as dessert, 507
poached, 505
sherbet, 502
lima beans, see beans, lima
limes, 563
and ginger sherbet, 501
and tea sherbet, 502
Linzer bars, 492
liver, 448
beef, 448, 567; meat loaf, 384
calves’, 448, 572; julienne, 452; roast whole, 452–3; Venetian style, 452
chicken, see chicken, livers
duck, 549; with shirred eggs, 251
lambs’, 448, 569; julienne, 452
pork, 448, 570; meat loaf, 384; pâté in brioche, 23–4
sautéed: with avocado, 451; with bacon, 451; deviled, 452; with mustard sauce, 451; with onions, 451; with shallots and Madeira, 451
venison, 597
lobster, 590
Billy’s coleslaw, 90–1
bouillabaisse, 220–1
Hellenic seafood stew, 219–20
Napoule, 236–7
risotto with shellfish, 292
salad: avocado and onion, 110; chicken, 102; chicken and celery, 110; cucumber and egg, 110; mayonnaise, 109; potato and onion, 109; tomatoes and green onion, 111
sausage: fish, 194; French seafood, 217–18
seafood à l’Américaine, 223–4
soufflé, 237
stuffed baked, 235–6
with tapenade mayonnaise, 36
timbales, 263
Louis dressing, 77
lovage, 78
lox, 554
marinated, 8