A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)

Displaying results 1 to 50.
Click a recipe title to view reviews

Recipe Title	Page	Reviews	Rating
Truite Farcie Fernand Point (Stuffed Trout Fernand Point)	32	0
Volaille Pyramide (Chicken Pyramide)	32	0
Gateau Marjolaine (Marjolaine Cake	33	0
Loup Reserve Beaulieu (Baked Stuffed Fish with Wine Sauce)	34	0
Brochette des Corsaires (Assorted Seafood on Skewers)	35	0
Riz Pilaf a la Valencienne (Rice Stewed with Vegetables)	35	0
Le Poussin en Surprise (Boned Stuffed Rock Cornish Game Hens with Sauce Diable)	36	0
Saute de Scupions a la Nicoise (Squid with Tomatoes and Anchovies)	36	0
Le Souffle aux Framboises (Fresh Raspberry Souffle)	37	0
Le Grand Succes Reserve (Ice Cream Cups)	38	0
Casserolettes de Filets de Sole Laserre (Little Pastry Casseroles of Fillet of Sole)	44	0
Gourmandise Brillat-Savarin (Fillet of Veal with Mushrooms)	44	0
Pannequets Souffles Flambes (Flaming Souffle Pancakes)	45	0
Quiche Lorraine (Cheese and Bacon Tart)	45	0
Soupe a l'Oignon (Onion Soup)	46	0
Quenelles Ambassade (Fish Dumplings Embassy)	47	0
Tournedos Massena (Beef Fillets with Madeira and Truffle Sauce)	47	0
Guirlande de Supremes en Gelee (Garland of Chicken Breasts in Aspic)	53	0
Le Fondue de Poulet Papa Bergerand (Chicken with Curry Sauce)	54	0
Le Poulet en Civet au Vieux Bourgogne (Ragout ofChicken with Onions, Bacon and Mushrooms)	54	0
Le Coquelet a la Moutarde (Roast Game Hens with Mustard)	55	0
Gratin de Queues d'Ecrivisses (Crayfish Tails with Sauce Natua)	56	0
La Sole Fourree au Fumet de Meursault (Stuffed Sole Poached in Meursault)	56	0
Pate de Brochet (Cole Pike Pate)	57	0
Coeur a la Creme (Cream Cheese Hearts)	58	0
Dodine de Canard (Boned Stuffed Duck)	59	0
La Terrine de Ris de Veau (Terrine of Sweetbreads)	59	0
Le Jambon Chaud a la Chablisienne (Braised Ham with Chablis)	60	0
Gateau Grand Marnier (Orange Liqueur Cake)	61	0
Le Gratin Savoyard (Potatoes in Cream au Gratin)	61	0
Croustade de Barbue Lagrene (Fish with Souffle Sauce)	68	0
Potage Tour d'Argent (Bean Soup)	68	0
Noisettes des Tournelles (Fillets of Lamb with Onion Sauce)	69	0
Filets de Sole Cardinal (Fillets of Sole with Crayfish)	70	0
Poularde en Papillote (Chicken with White Wine Sauce in Paper)	70	0
Caneton Tour d'Argent (Frederic's Pressed Duck)	71	0
Souffle au Grand Marnier	72	0
Brochet au Volnay (Pike in Red Wine)	78	0
Jambon Persille ala Bourguignonne (Jellied Ham with Parsley)	78	0
Filets de Sole au Vermouth (Fillets of Sole with Vermouth Sauce)	79	0
Steak Chevillot	79	0
Coquilles St. Jacques Baumaniere (Scallops in Cream Sauce)	80	0
Rognons de Veau (Veal Kidneys)	80	0
Coupe Glacee Baumaniere (Ice Cream with Chestnuts and Chocolate Sauce)	81	0
Tarte aux Framboises (Raspberry Tart)	81	0
Moules a la Normande (Mussels in Cream)	82	0
Petits Pois a la Francaise (Little Peas with Lettuce)	82	0
Escargot Bourguignonne (Burgundian Snails)	83	0
Haricots Verts a la Lyonnaise (String Beans Lyonnaise)	83	0
Croque-Monsieur (Toasted Cheese and Ham Sandwich)	84	0

Showing page 1 of 10 pages [>] [>>]

Tags

A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)

32

0

32

0

33

0

34

0

35

0

35

0

36

0

36

0

37

0

38

0

44

0

44

0

45

0

45

0

46

0

47

0

47

0

53

0

54

0

54

0

55

0

56

0

56

0

57

0

58

0

59

0

59

0

60

0

61

0

61

0

68

0

68

0

69

0

70

0

70

0

71

0

72

0

78

0

78

0