The Edna Lewis Cookbook by Lewis, Edna -- Read -- Imperial Library of Trantor

Index

Photo Credits Introduction Some Notes on the Use of This Book Some Notes and Comments on Baking Spring Dinner Menus

Cold Poached Lobster with Special Sauce Roast Rack of Spring Lamb with Herb Butter Asparagus with Browned Bread Crumbs Sautéed Potato Balls French Dressing with Vinegar French Dressing with Lemon Baba au Rhum with Whipped Cream and Strawberries Fresh Crabmeat with Light Mayonnaise Sautéed Breasts of Chicken with Garnish of Mushrooms Wild Rice Green Beans with Parsley Profiterole Filled with Whipped Cream and Custard and Served with Hot Chocolate Sauce Ragout of Lamb Strawberry Tart Poulet à la Crème White Rice Sunday Night Cake Caramel Almond Cookies

Summer Dinner Menus

Prosciutto with Slices of Cantaloupe Herb-Broiled Chicken with Grilled Mushrooms Artichokes Vinaigrette Deep-Dish Blackberry Pie with Blackberry Sauce Gazpacho Veal Scallops Sautéed with Lemon Sauce Fresh Buttered Spinach Meringue Torte Southern Fried Chicken Corn on the Cob Hot Biscuits, Split, Buttered, and Sugared with Fresh Strawberries and Whipped Cream

Outdoor Summer Menus

Charcoal-Grilled Lamb Chops Ratatouille Charcoal-Grilled Steak Sauce Béarnaise Braised Leeks Fresh Peach Cobbler with Nutmeg Sauce

Autumn & Winter Dinner Menus

Coquilles St. Jacques Roast Pheasant Stuffed with Wild Rice and White Grapes Braised Celery Compote of Lingonberries Chestnut Cake Cold Poached Shrimp Roast Capon Compote of Cranberries Tart of Autumn Fruits Rib Pork Chops Sautéed Whipped White Potatoes Whipped Sweet Potatoes Apple Brown Betty with Custard Sauce Lobster à l’Américain Chocolate Soufflé with Whipped Cream and Chocolate Sauce Oysters on the Half Shell Broiled with Buttered Bread Crumbs Roast Ribs of Pork with Peanut Sauce Sautéed Paper-Thin White Potatoes Deep-Dish Apple Pie with Nutmeg Sauce Crisp Roast Duck Garnished with Kumquats Soufflé Grand Marnier with Orange Sauce Sautéed Scallops with a Ring of White Rice Beef with Onions and Red Wine Noodles Apricot Custard Tart Roast Veal Garnished with Carrots and Mushrooms Crêpes Suzette

Luncheon Menus

Shrimp Sautéed in Butter with Herbs on a Ring of White Rice Cheese Soufflé Babka Grilled Veal Kidneys with Seasoned Butter Sauce Chilled Compote of Orange Slices Quiche Lorraine Sugar Cookies Pan-Broiled Quail Spoon Bread Poached Pears Cats’ Tongues Cold Poached Chicken Green Beans Vinaigrette Poached Fresh Peaches Pound Cake

Buffet Dinners

Beef Stroganoff Dessert Crêpes Shrimp Curry Chicken Curry Chutney Crisp Cucumber Salad Crème Caramel Filled with Whipped Cream and Topped with Pistachio Nuts Chicken à la Kiev

Outdoor Summer Buffet

Charcoal-Grilled Steak Marinated in Grated Onion Baked Virginia Ham Shrimp Salad Russian Dressing Blueberry Pie

Christmas

Stollen Plum Pudding Fruit Cake Peanut Brittle Spritz Nut Butter Balls Coconut Layer Cake Roast Beef Yorkshire Pudding Creamed Onions Index