At Elizabeth David's Table by David, Elizabeth -- Read -- Imperial Library of Trantor

Index

Cover Title Page About the Author A FOREWORD IN TRIBUTES INTRODUCTION Fast and Fresh STARTERS & LIGHT DISHES

PIEDMONTESE PEPPERS CORIANDER MUSHROOMS PROVENÇAL TOMATO SALAD TOMATOES with CREAM AUBERGINE PURÉE AUBERGINE CHUTNEY CHICKEN LIVER PÂTÉ PORK and LIVER PÂTÉ RILLETTES PORK and SPINACH TERRINE

Fresh Herbs SOUPS

GAZPACHO FRESH GREEN PEA SOUP TOMATO SOUP VEGETABLE and HERB SOUP MUSHROOM SOUP JERUSALEM ARTICHOKE SOUP COURGETTE and TOMATO SOUP SPICED LENTIL SOUP SPICED LENTIL SOUP (2) MUSSEL SOUP

Confort Anglais, French Fare EGGS

TIAN with SPINACH and POTATOES TIAN of COURGETTES OMELETTES OMELETTE with HERBS TOMATO OMELETTE BACON OMELETTE SPANISH OMELETTE BAKED EGGS POACHED EGGS PIPÉRADE CHATCHOUKA QUICHE LORRAINE ONION TART LEEK and CREAM PIE

Pasta Asciutta PASTA

TAGLIATELLE with BOLOGNESE SAUCE PENNE with MASCARPONE FETTUCCINE with FRESH TOMATO SAUCE MACARONI CARBONARA SPAGHETTI with CLAMS SPAGHETTI with OIL and GARLIC SPAGHETTI with OIL, GARLIC and CHILLI TRENETTE with PESTO GREEN GNOCCHI

The Markets of France: Cavaillon VEGETABLES

VENETIAN ARTICHOKES TURKISH AUBERGINES PROVENÇAL AUBERGINE MOUSSE BROAD BEANS with BACON BROAD BEANS with YOGHURT BROAD BEANS with EGG and LEMON SLOW-COOKED BEANS HARICOT BEANS CAROTTES VICHY PROVENÇAL LEEKS CHICORY BRAISED in BUTTER TOMATOES BAKED with GRUYÈRE ARMENIAN MUSHROOMS SWEET PEPPER and TOMATO STEW GREEN PEAS and HAM PÉRIGORD POTATOES POTATOES COOKED in MILK GRATIN DAUPHINOIS POTATOES in a PAPER BAG POTATO PIE SPINACH PIE SPINACH with SULTANAS

My Dream Kitchen RICE

MILANESE RISOTTO RISOTTO with GREEN PEAS CHICKEN RISOTTO PILAFF RICE QUICK KEDGEREE KHICHRI

Italian Fish Markets FISH, SHELLFISH & CRUSTACEA

GRILLED RED MULLET with AÏOLI and SAUCE ROUILLE BAKED BREAM GREY MULLET with OLIVES and WHITE WINE SEA BASS with MUSHROOMS and POTATOES BAKED SALMON TROUT FILLETS of SOLE with CREAM and ONION SAUCE TURBOT with CREAM and HERB SAUCE FISHERMAN’S CLAMS SCALLOPS with WHITE WINE and BACON MUSSELS with SPICED RICE MOULES MARINIÈRE RAGOÛT of SHELLFISH LOBSTER COURCHAMPS LANGOUSTE in TOMATO and BRANDY SAUCE SLOW-COOKED SQUID

Dishes for Collectors MEAT

PROVENÇAL BEEF and WINE STEW SUSSEX STEWED STEAK BEEF with RED WINE, ONIONS and MUSHROOMS BEEF and WINE STEW with BLACK OLIVES PAUPIETTES of BEEF SPICED BEEF LOAF OXTAIL STEWED with WHITE GRAPES BRAISED SHIN of VEAL BRAISED MEAT ROLL ESCALOPES of VEAL with VERMOUTH and CREAM SAUCE MUTTON STEWED with BRANDY and GARLIC SHOULDER of LAMB BAKED with POTATOES LAMB and AUBERGINE STEW BEST END of NECK of LAMB with HARICOT BEANS PERSIAN LAMB with AUBERGINES COURGETTE MOUSSAKA PORK BAKED with WINE and ORANGES PORK COOKED in MILK PORK CHOPS BAKED with AROMATIC HERBS GRILLED PORK CHOPS with CIDER SAUCE PORK NOISETTES with a PRUNE and CREAM SAUCE BARBADOS BAKED and GLAZED GAMMON

Wine in the Kitchen POULTRY & GAME BIRDS

CHICKEN with TARRAGON SAUTÉD CHICKEN with OLIVES and TOMATOES CHICKEN POT-ROASTED with FENNEL and HAM CHICKEN BAKED with ITALIAN SPICE and OLIVE OIL CHICKEN BAKED with GREEN PEPPER and CINNAMON BUTTER DUCK with FIGS WELSH SALT DUCK DUCK in SOUR-SWEET SAUCE TURKEY BREASTS with MARSALA PHEASANT with CREAM, CALVADOS and APPLE ROAST PHEASANT with CHESTNUT SAUCE PARTRIDGES BRAISED in WHITE WINE PIGEONS with PEAS

Para Navidad SAUCES

BÉARNAISE SAUCE HOLLANDAISE SAUCE BÉCHAMEL SAUCE MAYONNAISE TUNA MAYONNAISE GREEN SAUCE AÏOLI VERONESE MUSHROOM SAUCE WALNUT and HORSERADISH SAUCE TOMATO SAUCE FRESH TOMATO SAUCE TOMATO, GARLIC and ORANGE SAUCE

Banketting Stuffe SWEET DISHES & CAKES

SUMMER PUDDING GOOSEBERRY FOOL RASPBERRY SHORTBREAD RASPBERRY and REDCURRANT MOUSSE MELON STUFFED with WILD STRAWBERRIES PEACHES in WHITE WINE APPLES with LEMON and CINNAMON PEARS BAKED in RED WINE COFFEE ICE CREAM BLACKBERRY WATER ICE SNOW CHEESE APPLES COOKED in BUTTER APRICOT COMPÔTE TORRONE MOLLE CHOCOLATE MOUSSE CHOCOLATE CHINCHILLA ST ÉMILION au CHOCOLAT CHOCOLATE CAKE COFFEE CAKE ORANGE and ALMOND CAKE

The Baking of an English Loaf BREAD & YEAST BAKING

A BASIC LOAF POTATO BREAD RICE BREAD STAFFORDSHIRE OATCAKES THICK PARMESAN BISCUITS

The Italian Pizza and the French Pissaladière BOOKS BY ELIZABETH DAVID INDEX Copyright

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