Classic by Berry, Mary -- Read -- Imperial Library of Trantor

Index

Contents About the Book About the Author Title Page Introduction * Canapés & First Courses

Olive Flatbreads with Hummus Grilled Asparagus with Garlic & Parsley Dip Parmesan Melba Toasts Parma Ham & Courgette Bites French Onion Soup with Mustard Cheese Croûtes Celeriac & Watercress Soup Lentil & Sweet Potato Soup Spinach, Pea & Blue Cheese Soup Prawn Croûtes Eggs Benedict with Spinach Smoked Salmon on Rye with Dill Pickle Prawn Cocktail Smoked Salmon & Avocado Terrines Beetroot Gravadlax

* Fish

Dover Sole with Lemon Butter Kedgeree Bouillabaisse Moules Marinière Sea Bass Steaks with Lentils & Rosemary Plaice Topped with Spinach & Mushrooms Spiced Sea Bream Pilaf Cod & Crab Fishcakes Smoked Haddock & Spinach Fish Pie Poached Side of Salmon with Asparagus & Brown Shrimps Pan-Fried Squid Salad

* Poultry & Game

Honey Chicken Roast Chicken Thighs with Sweet Potato & Cauliflower Herb Roast Poussin with Aioli Chicken Supreme with Mushrooms & Bacon Malayan Chicken Curry Chicken Noodle Soup Chicken with Tomato, Mozzarella & Basil Chicken, Avocado & Bacon Salad Chicken, Halloumi & Watercress Salad Warm Chicken Liver Salad with a Hint of Pomegranate Chicken Normande Slow-Roast Duck with Port & Cherry Sauce Pot-Roast Pheasant with Calvados Royal Guineafowl Casserole Roast Partridge with Plum Sauce

* Pork, Lamb & Beef

Ginger Gammon with Mustard Sauce One-Tray Sausage Supper Ham, Spinach & Goat’s Cheese Pancakes Medallions of Pork with Creamy Apple Sauce Roast Loin of Pork with Crackling Jumbo Bangers with Cheesy Mash Spicy Chorizo Penne Pasta Individual Toads in the Hole with Onion Gravy Pork Sichuan Noodles Extra Trimmed Rack of Lamb with Orange & Thyme Sauce Irish Stew Lamb Shanks with Winter Vegetables Moussaka Butterflied Leg of Lamb with Mint Raita Stuffed Roast Leg of Lamb with Mushrooms Cannon of Lamb with Minted Spring Vegetables Beef Burgers with Beetroot & Carrot Slaw Sirloin Steaks with Béarnaise Sauce Beef Stroganoff Fillet of Beef with Horseradish & Parsley Sauce Spaghetti Meatballs Classic Lasagne Prime Roast Rib of Beef Beef Bourguignon

* Vegetarian, Salads & Side Dishes

Pistou Linguine Vegetable Tortilla Squash, Brie & Cranberry Tarts Leek & Stilton Tart Individual Cheese, Tomato & Thyme Tartlets Vegetable Stir-Fry Wild Mushroom Galettes Waldorf Salad Roast Garlic Potatoes Parisienne Potatoes Masses of Mash Baked Fennel Gratin with Mascarpone Corn on the Cob with Chilli Herb Butter Pan-Fried Cauliflower Steaks Roasted Vegetables with Feta & Herbs

* Puddings & Desserts

Pears in White Wine Red Frangipane Tart Treacle Tart Lemon Meringue Pie Pear & Apple Strudel Bread & Butter Pudding Apple Tarte Tatin Little Passion Meringue Tartlets Plum Crumble Warm Fondant Brownies Syrup Sponge Pudding Baked Lemon Curd Cheesecake Rhubarb & White Chocolate Mousse Chocolate & Whisky Cream Roulade Ginger & Rhubarb Chilled Cheesecake Apricot & Brandy Ice Cream Bombe Banoffee Pie Plum Ice Cream Light Raspberry Mousse Chocolate Truffle Pots Crème Brûlée Lemon Soufflé Pudding Lemon Syllabub Summer Berry Pavlova Panna Cotta with Pineapple & Ginger Freshest of Fresh Fruit Salad

* Teatime

English Muffins Classic Flapjacks Victoria Sandwich White Chocolate, Cherry & Brandy Celebration Cake Clementine Cake Orange Polenta Cake Seed-Topped Banana Bread Ginger Spiced Ring Cake Double Lemon Traybake Chocolate & Vanilla Swirl Cake Rock Cakes Shortbread Drop Scones Feathered Iced Biscuits Honey Melts

Cook’s Notes Mary’s Classic Recipe Finder Conversions & Measurements Acknowledgements Copyright