Roast Chicken and Other Stories by Hopkinson, Simon -- Read -- Imperial Library of Trantor

Index

Cover Title Page Praise for "Roast Chicken and Other Stories" Dedication Table of Contents Introduction ANCHOVY

Jeremiah Tower’s Montpellier butter Old-fashioned egg sauce Salade niçoise Anchovy and onion tarts

ASPARAGUS

Asparagus soup Délices d’Argenteuil Grilled asparagus with Parmesan

BRAINS

Gratin of brains with sorrel Cervelles au beurre noir Salad of calves’ brains with sauce ravigote Deep-fried calves’ brains with sauce gribiche Sauté of calves’ brains with cilantro, chillies, ginger, and garlic

CÈPES

Cèpe tarts Cèpe and potato broth

CHICKEN

Roast chicken Grilled breast of chicken with Provençal vegetables and aïoli Poulet poché à la crème with crêpes Parmentier Poulet sauté au vinaigre

CHOCOLATE

Chocolate tart Saint-Émilion au chocolat Milk chocolate malt ice cream Chocolate pithiviers Chocolate bavarois Petit pot au chocolat

CILANTRO

Green paste Salsa Oriental salad Dipping sauce Cilantro and coconut soup

COD

Le grand aïoli Poached cod with lentils and salsa verde Deep-fried cod Poached cod with pickled vegetable relish Brandade de morue

CRAB

Crab vinaigrette with herbs Crab tart

CREAM

Crème Chantilly Fruit fool Francis Coulson’s strawberry pots de crème Crème brûlée Rice pudding Caramel ice cream Vanilla ice cream

CUSTARD

Lemon surprise pudding Bread and butter pudding Crème renversée à l’orange Custard sauce Crema Catalana Passion fruit bavarois Orange mousse

EGGPLANT

Grilled eggplant with a dressing of olive oil, garlic, and basil Spiced eggplant salad Creamed eggplant Eggplant baked with herbs and cream Grilled eggplant with pesto Vinegared eggplant with chilli and spring onion Grilled eggplant with sesame

EGGS

Piperade Oeufs en meurette Salade frisée aux lardons Eggs Florentine Lacy’s oeufs en cocotte

ENDIVE

Braised endives Endives an gratin Creamed endives Pickled endives

GARLIC

Baked new garlic with creamed goat’s cheese Deep-fried garlic Garlic purée and garlic sauce Snail butter Garlic and sorrel soup with Parmesan croûtons

GROUSE

Roast grouse with bread sauce and game crumbs Grouse soup

HAKE

Warm hake with thinned mayonnaise and capers Fillet of hake with herb crust Basque Chiorro

KIDNEYS

Roasted lambs’ kidneys with cabbage and mustard dressing Grilled veal kidneys with rosemary and anchovy butter Sauté of veal kidneys with shallots, sage, and beurre noisette

LAMB

Breast of lamb Ste-Ménéhould Roast leg of lamb with anchovy, garlic, and rosemary Marinated and grilled lamb cutlets with hummus, olive oil, and cilantro Roast best end of lamb with eggplant and basil cream sauce

LEEKS

Leeks vinaigrette Leek tart Leeks with cream and mint Vichyssoise

LIVER

Calves’ liver Venetian style Richard Olney’s terrine of poultry livers Duck livers, crêpes Parmentier, and onion marmalade

OLIVE OIL

Olive oil mashed potatoes Sauce vièrge Vinaigrette

ONIONS

Roast onions Grilled red onion relish Onion tart Creamed onions with rosemary Onion soup

PARMESAN

Parmesan fritters Crisp Parmesan crackers

PARSLEY

Potato purée with parsley Gay Bilson’s parsley salad Parsley soup

PEPPERS

Piedmontese peppers Pimiento salsa Roulade of peppers and eggplant Rowley’s vinaigrette of red peppers and anchovy Red pepper tart Gazpacho Chilled pimiento soup with basil

PORK PIECES AND BACON BITS

A sauce to serve with boiled ham Prosciutto with warm wilted greens Old-fashioned pork terrine Slow-braised belly pork with soy, ginger, and garlic Petit salé aux lentilles

POTATOES

Roast potatoes with olive oil, rosemary, and garlic Potato cakes French fries Potato salad Potato, tomato, and basil soup

RABBIT

Braised rabbit with white wine, shallots, rosemary, and cream Stewed rabbit with balsamic vinegar and parsnip purée Rabbit terrine Roasted leg of rabbit with bacon and a mustard sauce

SAFFRON

Saffron mashed potatoes Rouille Saffron cream dressing Saffron soup with mussels

SALMON

Salmon in pastry with currants and ginger Poached salmon with beurre blanc Grilled salmon, sauce verte, and fennel salad Poached salmon, hollandaise sauce, and pickled cucumber Ceviche of salmon

SCALLOPS

Scallops sauté Provençal Scallops Bercy Scallop and artichoke soup

SMOKED HADDOCK

Smoked haddock baked with potatoes and cream Omelette Arnold Bennett Curried smoked haddock soup

SPINACH

Spinach mousse with anchovy hollandaise Spinach dumplings Cold spinach with crème fraîche, garlic, and black pepper

SQUAB

Roast squab with braised lettuce, peas, and bacon Grilled squab with shallots, sherry vinegar, and walnut oil

STEAK

Steak au poivre Meat glaze

SWEETBREADS

Ris de veau aux morilles Breadcrumbed veal sweetbreads with tartar sauce Blanquette of lamb’s sweetbreads

TOMATOES

Creamed tomatoes on toast Tomato and pesto tarts Pappa al Pomodoro

TRIPE

Tripes à la lyonnaise Callos a la Madrilena (Tripe Madrid-style) Deep-fried tripe with green paste

VEAL

Roast shin of veal Saltimbocca alla Romana Salted calves’ tongue with Madeira sauce

Index About the Author Copyright

← Prev
Back
Next →

← Prev
Back
Next →