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Index
Cover Title Dear Reader Contents Introduction January
A Winter Broth Kipper Pâté Puntarella Salad with Anchovies and Seville Orange Sea Kale with Poached Eggs and Truffles Pennette with Ceps, Cabbage and Pancetta Ham Hock with Lentils Steak au Poivre Pork Cheek Vindaloo Far Breton, or Custard Cake with Prunes Seville Orange Tart
February
Pasta e Ceci Oeufs en Meurette Smoked Haddock Tartare Beetroot, Turnips and Beluga Lentils Castelfranco Salad with Pears and Blue Cheese Griddled Mackerel with Rhubarb Veal Kidneys in Mustard Sauce Daube de Boeuf Rhubarb Fool Sponge Fingers Grilled Pineapple with Chilli and Coconut Ice Cream
March
La Minestra Acquacotta Raw Tuna with Citrus Dressing Ginger Dressing Baked Endives with Ham and Cheese Risi e Luganeghe Sea Bass en Papillote Rabbit with Mustard Belly Pork with Fennel Pancakes Crêpes Soufflés Grand Marnier Salambôs, or Caramel Cream Puffs
April
Crème Dubarry, or Cauliflower Soup Pappardelle with Artichokes White Asparagus with Speck and Sorrel Torta Pasqualina Chicken Risotto with Nettles Goan Fish Curry Baked Turbot with Hollandaise Wild Rabbit with Onions and Ramsons Boiled Leg of Mutton Chocolate Truffle Cake
May
Fish Soup with Rouille Cos Salad with Peas and Parmesan Caesar Salad Broad Beans with Pancetta Spaghetti with Broad Beans Omelette Fines Herbes Spaghetti Cacio e Pepe Eating Langoustines Plaice Fillets with Shrimps and Mace Chicken with Morels Lamb Ribs, Chinese Style, with Chilli and Spring Onion Strawberry Rosé Jelly
June
Panzanella Squid, Celery and Tomato Salad Moroccan Chicken Salad Crab Spaghetti with Chilli and Mint Thai Mussels Cod with Potatoes and Anchovy Sauce Roast Duck with Cherries Poulet Antiboise Apricot and Almond Tarte Fine Roulé Marquis
July
Watercress Soup with Croutons and a Poached Egg Salade Niçoise Piperade with Ham Tonno alla Stemperata Thyme and Salt Grilled Salmon with Gooseberry Sauce John Dory with Clams Quails with Chickpeas, Pimentón and Almonds A Grand Couscous Harissa Sauce Stuffed Peaches Moscato Zabaglione Raspberry Soufflé Pudding
August
Aubergine Imam Bayildi Piedmontese Peppers Bagna Cauda Sardine Pissaladière Spaghetti with Raw Tomatoes Grilled Sea Bream with Chermoula Lobster Green Curry Rabbit with Conchiglie Pork Chop with Peperonata Mirabelle Tart Blackberry and Apple Pie
September
Sweetcorn and Yellow Pepper Soup with Tomato, Goat’s Cheese and Mint Ratatouille Petits Farcis Poached Oysters with Shrimps and Cucumber Scallops and Ceps Grouse in Pancetta with Coco Beans Roast Wild Duck with Swiss Chard, Apples, Rosemary and Bacon Chocolate Tart Tarte Tatin
October
Pumpkin Soup with Cream, Croutons and Gruyère Tagliatelle al Ragù Sardines in Saor Sardine Pâté Pickled Pumpkin and Prawn Salad Red Mullet with Citrus Fruits and Olive Oil Squid with Polenta Pheasant with Celery, Cream and Pimentón Lamb, Bacon and Partridge Stew Chocolate Soufflés Rice Pudding
November
Chickpea and Spinach Soup Onion Tart Cabbage Cake with Mozzarella and Chestnuts Waldorf Salad Kedgeree Fonduta with White Truffles Hake with Potatoes and Pimentón Venison Chilli Baked Quinces with Ricciarelli Biscuits Pumpkin Pie
December
Beef Consommé with Oysters Bread Pudding with Ceps and Radicchio Carne Cruda with White Truffles Pickled Herring and Beetroot Salad Civet de Lotte Camarguaise Dover Sole with Shrimps and Tomato Braised Short Ribs with Paccheri Salt Cod Brandade Roast Goose Apple Sauce Spiced Red Cabbage Roast Potatoes Kugelhopf Quince and Sherry Trifle Sussex Pond Pudding
Index
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