Truite Farcie Fernand Point (Stuffed Trout Fernand Point)

Page 32

Volaille Pyramide (Chicken Pyramide)

Page 32

Gateau Marjolaine (Marjolaine Cake

Page 33

Loup Reserve Beaulieu (Baked Stuffed Fish with Wine Sauce)

Page 34

Brochette des Corsaires (Assorted Seafood on Skewers)

Page 35

Riz Pilaf a la Valencienne (Rice Stewed with Vegetables)

Page 35

Le Poussin en Surprise (Boned Stuffed Rock Cornish Game Hens with Sauce Diable)

Page 36

Saute de Scupions a la Nicoise (Squid with Tomatoes and Anchovies)

Page 36

Le Souffle aux Framboises (Fresh Raspberry Souffle)

Page 37

Le Grand Succes Reserve (Ice Cream Cups)

Page 38

Casserolettes de Filets de Sole Laserre (Little Pastry Casseroles of Fillet of Sole)

Page 44

Gourmandise Brillat-Savarin (Fillet of Veal with Mushrooms)

Page 44

Pannequets Souffles Flambes (Flaming Souffle Pancakes)

Page 45

Quiche Lorraine (Cheese and Bacon Tart)

Page 45

Soupe a l'Oignon (Onion Soup)

Page 46

Quenelles Ambassade (Fish Dumplings Embassy)

Page 47

Tournedos Massena (Beef Fillets with Madeira and Truffle Sauce)

Page 47

Guirlande de Supremes en Gelee (Garland of Chicken Breasts in Aspic)

Page 53

Le Fondue de Poulet Papa Bergerand (Chicken with Curry Sauce)

Page 54

Le Poulet en Civet au Vieux Bourgogne (Ragout ofChicken with Onions, Bacon and Mushrooms)

Page 54

Le Coquelet a la Moutarde (Roast Game Hens with Mustard)

Page 55

Gratin de Queues d'Ecrivisses (Crayfish Tails with Sauce Natua)

Page 56

La Sole Fourree au Fumet de Meursault (Stuffed Sole Poached in Meursault)

Page 56

Pate de Brochet (Cole Pike Pate)

Page 57

Coeur a la Creme (Cream Cheese Hearts)

Page 58

Dodine de Canard (Boned Stuffed Duck)

Page 59

La Terrine de Ris de Veau (Terrine of Sweetbreads)

Page 59

Le Jambon Chaud a la Chablisienne (Braised Ham with Chablis)

Page 60

Gateau Grand Marnier (Orange Liqueur Cake)

Page 61

Le Gratin Savoyard (Potatoes in Cream au Gratin)

Page 61

Croustade de Barbue Lagrene (Fish with Souffle Sauce)

Page 68

Potage Tour d'Argent (Bean Soup)

Page 68

Noisettes des Tournelles (Fillets of Lamb with Onion Sauce)

Page 69

Filets de Sole Cardinal (Fillets of Sole with Crayfish)

Page 70

Poularde en Papillote (Chicken with White Wine Sauce in Paper)

Page 70

Caneton Tour d'Argent (Frederic's Pressed Duck)

Page 71

Souffle au Grand Marnier

Page 72

Brochet au Volnay (Pike in Red Wine)

Page 78

Jambon Persille ala Bourguignonne (Jellied Ham with Parsley)

Page 78

Filets de Sole au Vermouth (Fillets of Sole with Vermouth Sauce)

Page 79

Steak Chevillot

Page 79

Coquilles St. Jacques Baumaniere (Scallops in Cream Sauce)

Page 80

Rognons de Veau (Veal Kidneys)

Page 80

Coupe Glacee Baumaniere (Ice Cream with Chestnuts and Chocolate Sauce)

Page 81

Tarte aux Framboises (Raspberry Tart)

Page 81

Moules a la Normande (Mussels in Cream)

Page 82

Petits Pois a la Francaise (Little Peas with Lettuce)

Page 82

Escargot Bourguignonne (Burgundian Snails)

Page 83

Haricots Verts a la Lyonnaise (String Beans Lyonnaise)

Page 83

Croque-Monsieur (Toasted Cheese and Ham Sandwich)

Page 84

Fritto Misto alla Romana (Assorted Fried Foods Roman Style)

Page 92

Spaghetti alla Bolognese (Spaghetti with Meat Sauce)

Page 92

Hazelnut Ice Cream

Page 93

Spumoni

Page 93

Cannelloni alla Passetto (Chicken Cannelloni with Cream Sauce)

Page 94

Scaloppine di Vitella alla Passetto (Veal Scallops au Gratin)

Page 94

Carciofi Vignarola (Garnished Artichoke Hearts)

Page 95

Lombatina di Vitella alla Passetto (Veal Chops with Mushrooms Sauce)

Page 95

Pollo Disossato Valadier (Boned Chicken Valodier

Page 96

Osso Bucco alla Milanese (Veal Shinbones Braised with Vegetables)

Page 102

Scampi Flamingo (Shrimp in Sherry Cream Sauce)

Page 102

Fettuccine alla Buranella (Noodles with Fish and Shrimp)

Page 103

Risotto alla Milanese (Rice with Saffron and Parmesan Cheese)

Page 103

Baccala alla Vicentina (Braised Salt Codfish)

Page 104

Zuppa di Pesce Royal Danieli (Fish Soup)

Page 104

Pollo alla Cacciatora (Chicken Hunter's Style with Noodles)

Page 105

Risi e Bisi alla Veneziana (Venetian Rice and Peas)

Page 105

Fegato alla Veneziana (Calf's Liver with Onions and White Wine)

Page 106

Lasagna Verdi alla Bolognese (Green Lasagna Casserole)

Page 106

Italian Tipsy Pudding

Page 107

Ice Cream Cup alla Danieli

Page 108

Scampi Aurora (Shrimp with Hollandaise Sauce au Gratin)

Page 108

Consomme Stracciatella (Raggedy Soup)

Page 109

Tagliatelle Verdi Gratinate al Prosciutto (Green Noodle Casserole with Prosciutto)

Page 109

Mushroom Soup with Parmesan Cheese

Page 110

Pasticcio di Polenta (Cornmeal with Mushrooms)

Page 110

Crostata di Mele (Apple Tart)

Page 111

Monte Bianco (Chestnut Puree in Meringue Nests)

Page 112

Carre de Veau a la Duxelles (Roast Stuffed Rib of Veal)

Page 120

Famous Dutch Green Pea Soup

Page 120

Filets de Sole Pierre le Grand (Poached Fillets of Sole with Wine Sauce)

Page 121

Asparagus Dutch Style

Page 122

Coq au Vin Rouge a l'Avergnate (Chicken in Red Wine)

Page 122

Amstel Ginger Cake

Page 123

Chicken and Celery Salad

Page 123

Fish Fillets Zeeland

Page 124

Poularde Dikker and Thijs (Braised Chicken with Mushrooms and Lobster)

Page 124

Sateh Babi (Skewered Pork)

Page 125

Atjar Ketimun (Marinated Cucumber)

Page 126

Dadar Djawa (Javanese Omelet)

Page 126

Nasi Goreng (Indonesian Fried Rice)

Page 126

Haarlem Celebration Cake

Page 127

Daging Rudjak (Javanese Beef Stew)

Page 128

Dutch Meat Balls

Page 128

Hollandsche Biefstuk (Dutch Beefsteak)

Page 129

Hotchpotch of Curly Kale

Page 129

Fried Cucumbers

Page 130

Steak Moutarde Flambe (Flamed Mustard Steak)

Page 137

Wild Duck Flambe Belle Terrasse (Duck in Cognac Sauce)

Page 137

Belle Orange

Page 138

Gurkas Norge (Stuffed Cucumbers Norwegian Style)

Page 138

Broiled Trout with Cucumber Salad

Page 139

Crayfish Tails a la Carlton

Page 139

Fillet of Plaice La Belle Sole

Page 140

Grouse in Cream

Page 140

Walnut Cake with Marzipan

Page 141

Blom's Black Pot (Chicken and Steak in Red Wine)

Page 142

Mutton and Cabbage

Page 142

Danish Open Sandwiches

Page 143

Fillet of Sole a la Stephen

Page 143

Sillsalad (Herring Salad)

Page 144

Fish Pudding with Mushroom Cream Sauce

Page 145

Summer Salad

Page 145

Aeblekage (Danish Apple Cake)

Page 146

Grilled Gravad Lax (Grilled Marinated Salmon)

Page 146

Dansk Kage (Danish Pastry)

Page 147

Scandinavian Fruit Soup

Page 148

Roast Beef

Page 156

Yorkshire Pudding

Page 156

Deviled Rib Bones

Page 157

Hare Soup

Page 158

Kedgeree of Salmon

Page 158

Tripe and Onions

Page 159

Boiled Leg of Lamb with Caper Sauce

Page 160

Steamed Apple Pudding

Page 160

Grilled Anchovies

Page 161

Egg and Potato Salad Boulestin

Page 162

Rollemops

Page 162

Creme Brulee

Page 163

Mussels with Saffron

Page 163

Soused Mackerel

Page 164

Tod-in-the-Hole

Page 164

Buckingham Eggs

Page 165

Welsh Rabbit

Page 165

Lancashire Hot Pot

Page 166

Trifle

Page 166

Salmon in Pastry

Page 167

Iced Lemon Souffle

Page 168

Fruit Cake

Page 172

Tea Scones

Page 172

Chocolate Layer Cake

Page 173

Gingerbread

Page 174

Levens Hall Poached Salmon

Page 174

Currant Pasty

Page 175

Hard Sauce

Page 175

Melton Mowbray Pie (Lancaster Pork Pie)

Page 176

Potted Shrimp

Page 177

Scotch Shortbread

Page 177

How to Make Good Hot Tea

Page 178

How to Make Good Iced Tea

Page 178

Cornish Pasties

Page 182

Cumberland Sauce

Page 182

Hunter's Pie

Page 183

Mushrooms in Cream

Page 183

Colcannon

Page 184

Roast Chicken with Bread Sauce

Page 184

Caesar Salad

Page 185

Lemon and Strawberry Surprise

Page 186

Besugo a la Vizcaina (Sea Bream Biscay Style)

Page 194

Gazpacho Andaluz (Andalusian Cold Soup)

Page 194

Mediterranean Fish Soup

Page 195

Roast Pork Castilian Style

Page 195

Cantabric Sole Ritz (Stuffed Sole Ritz)

Page 196

Rock Cornish Game Hens with Grapes

Page 196

Chicken Pepitoria (Spicy Chicken Fricasee)

Page 197

Paella "Good Friend" (Chicken and Rice with Almonds, Olives and Mushrooms)

Page 198

Pork Cutlets Escorial

Page 198

Crepes Sir Holden

Page 199

Paella a la Valenciana

Page 199

Consomme Farley

Page 200

Lobster Titus

Page 200

El Gran Frou Frou (Fondue Bourguignonne)

Page 201

Almejas a la Marinera (Clams Mariner's Style)

Page 202

Crema de Malaga (Malaga Cream)

Page 202

Saboyan de Naranja (Orange Zabaglione)

Page 202

Flan Souffle al Miel (Souffle Custard with Honey)

Page 203

Sorbete de Cafe (Coffee Sherbet)

Page 203

Pepitas a la Curry (Curried Pumpkin Seeds)

Page 204

Jellied Madrilene Salad with Egg Salad Dressing

Page 210

Chicken Chichen Itza (Chicken Cooked in Leaves)

Page 211

Pineapple Monte Carlo (Seafood Cocktail)

Page 211

Soup Anglaise (Cake with Custard Cream)

Page 212

Ceviche (Marinated Fish)

Page 213

Guacamole (Avocado Spread)

Page 213

Chilies Poblanos Rellenos (Stuffed Green Peppers)

Page 214

Queso Relleno de Chiapis (Stuffed Cheese)

Page 214

Flan (Baked Custard)

Page 215

Montezuma Pie

Page 216

Sopa Poblano (Chili Poblano Soup)

Page 216

Asopao de Pollo (Chicken and Rice)

Page 217

Elote con Crema a la Mexicana (Mexican Creamed Corn)

Page 217

Black Bean Soup

Page 218

Langosta a la Mallorquina (Souffle-Topped Lobster)

Page 218

Almojabanas (Rice Mel Crullers)

Page 219

Sopa de Ajo (Garlic Soup)

Page 219

Breast of Chicken Tropical

Page 220

El Pescador (Seafood and Rice Casserole)

Page 220

Arroz con Dulce (Coconut Rice Pudding)

Page 221

Chicken in Pineapple

Page 221

Baked Saffron Rice

Page 230

Chicken Curry

Page 230

Easy Indian Fish Curry

Page 231

Souffle Pudding Piere

Page 231

Butterfly Steak Hong Kong

Page 232

Strawberries Puiwa

Page 232

Chinese Roast Pork

Page 233

Langoustine Mimosa

Page 233

Lung Ha Foo Young (Lobster Omelet)

Page 234

Apple Pancake

Page 240

Luchow's German Pancake

Page 240

Kaiserschmarrn (Emperor's Omelet)

Page 241

Schnitzel a la Luchow (Veal Cutlets a la Luchow)

Page 241

Kartoffel Klosse (Potato Dumplings)

Page 242

Luchow's Sauerbraten mit Kartoffel Klosse (Pot Roast with Potato Dumplings)

Page 242

Cold Sauerbraten a la Mode in Aspic

Page 243

Konigsberger Klops (Meat Balls with Caper and Sardellen Sauce)

Page 243

Chicken Livers Sauteed with Apples and Onion Rings

Page 244

Herring in Dill Sauce

Page 244

Beef Steak Tartar

Page 245

Saure Leber (Calf's Liver in Wine)

Page 245

Schlemmerschnitte (Raw Meat Luculllus)

Page 245

Drei Mignons a la Berliner (Three Fillets Berlin Style)

Page 246

Nusstorte (Hazelnut Torte)

Page 246

Kraft Suppe (Beef Soup with Marrow)

Page 247

Mushrooms in Sour Cream

Page 248

Boccone Dolce (Sweet Mouthful)

Page 254

London Broil

Page 254

Frogs' Legs Polonaise

Page 255

Hot Shrimp a la Sardi

Page 255

Asparagus Vinaigrette

Page 256

Emince of Chicken Tetrazzini au Gratin (Chicken and Spaghetti Casserole)

Page 256

Asparagus Milanese

Page 257

Cannelloni au Gratin with Sardi Sauce

Page 257

Sardi's Meat Sauce

Page 258

Carrot Vichssoise

Page 264

Vermont Cheese Soup

Page 264

Crisped Shrimp with Mustard Fruit

Page 265

Medallions of Breaded Veal in Parmesan and Grated Lemon Zest

Page 265

Boeuf a la Bourguignonne (Beef Stew Burgundy Style)

Page 266

Calf's Liver with Avocado

Page 266

Poularde Pavillon (Chicken in Champagne Sauce)

Page 267

Pomme de Terre Macaire (Sauteed Baked Potato)

Page 268

Salade Gauloise (Mushroom, Truffle and Tongue Salad)

Page 268

Crabmeat Virginia

Page 274

Mixed Grill

Page 274

Chicken Livers en Brochette

Page 275

Lobster Bisque Dewey

Page 275

Gage and Tollner's French Dressing

Page 276

Georgia Salad

Page 276

Grilled Tomatoes

Page 276

Hashed Brown Potatoes

Page 276

Filet Mignon Caesar Augustus

Page 277

Rice Custard

Page 277

Puree of Mushrooms with Braised Celery

Page 278

Roast Turkey Wayside Inn

Page 284

Wayside Country Sausage

Page 284

Cornmeal Muffins

Page 285

Steamed Boston Brown Bread

Page 285

Banana Pancake Flambe Stonehenge

Page 286

Buckwheat Griddle Cakes

Page 286

Whole Wheat Bread

Page 286

Cocotte of Guinea Hen with Brandy Sauce

Page 287

Filet de Boeuf Cremaillere (Roast Filet of Beef)

Page 288

Coquille of Lobster Savannah

Page 294

New England Boiled Dinner

Page 294

Cape Cod Scallops Saute Meuniere

Page 295

New England Clam Chowder

Page 296

Oysters a la Gino

Page 296

Lobster Bisque

Page 297

Baked Indian Pudding

Page 298

Mixed Green Salad

Page 304

Vegetable Bouillon

Page 304

Ring Mold of Peas with Artichoke Hearts

Page 305

Spoon Bread with Virginia Ham

Page 305

Apricot Mousse

Page 306

Game Hens with Wild Rice and Orange Sauce

Page 306

Oatmeal Lace Cookies

Page 307

Elfo's Special (Buttered Spaghetti with Shrimp and Mushrooms)

Page 308

Spinach and Eggs Grisanti

Page 308

Bookbinder's Seafood Cocktail Sauce

Page 314

Bookbinder's Snapper Soup

Page 314

Deviled Crab

Page 315

Shrimp du Jour

Page 315

Baked Whole Sea Bass

Page 316

Lobster Cantonese

Page 316

Cheesecake

Page 317

Grilled Tidbit

Page 317

Chicken and Virginia Ham Shortcake

Page 318

Cafe Brulot Diabolique

Page 324

Chablis Cassis

Page 324

Breast of Pheasant sous Cloche

Page 325

Oysters a la Foch

Page 325

Belgian Endive Salad

Page 326

Endive and Beet Salad

Page 326

Omelet Norvegienne (Baked Alaska Omelet)

Page 327

Oyster Veloute (Cream of Oyster Soup)

Page 327

Stuffed Eggplant

Page 328

French Toast Santa Fe

Page 334

Harvey Girl Special Little Thin Orange Pancakes

Page 334

Buttermilk Waffles

Page 335

Ranch Eggs

Page 335

Blueberry Muffins La Posada

Page 336

Poached Eggs Harlequin

Page 336

Corn Sticks

Page 337

Sopapillas (Fried Puffs)

Page 337

La Fonda Pudding

Page 338

Petite Marmite Henry IV (Clear Soup with Meat and Vegetables)

Page 343

Whitehall Chocolate Roll

Page 343

Breast of Chicken au Champagne

Page 344

Cottage Fried Potatoes

Page 345

Steak Diane

Page 345

Cheese Blintzes

Page 346

Steak au Poivre (Black Pepper Steak)

Page 346

Souffle Rothschild (Souffle with Glaceed Fruits)

Page 347

Zabaglione Sauce (Egg and Wine Sauce)

Page 347

Flaming Shashlik (Lamb on a Skewer)

Page 348

Pump Room Chicken Hash

Page 348

Coupe Gertrude Lawrence

Page 349

Escalope de Veau Marseillais (Veal Scallops with Crabmeat)

Page 350

Ris de Veau a la Creme (Sweetbreads in Cream)

Page 350

Haitian Lobster

Page 351

Marinated Beef Slices

Page 352

Baked Opakapaka (Planked Fish with Coconut Sauce)

Page 358

Teriyaki Steak Skewers

Page 358

Frankfurter Skewers

Page 359

Kinilau (Marinated Fish)

Page 359

Skewered Chicken in Sesame Soy Sauce

Page 359

Crab Haleakala (Avocados Stuffed with Hot Crabmeat)

Page 360

Crab Puffs

Page 360

Polynesian Coconut Duckling

Page 361

Chicken and Long Rice

Page 362

Stuffed Roast Breadfruit

Page 362

Baked Bananas

Page 363

Banana Nut Bread

Page 363

Candied Papaya

Page 363

Pineapple Meringue Pie

Page 364

Pineapple Nut Bread

Page 364

Kalua Pig (Pig Roasted in Pit)

Page 365

Passion Fruit Chiffon Pie

Page 365

Hanaho ("Come Again" Rum Punch)

Page 366

Dungeness Crab with Mustard Mayonnaise

Page 372

King Crab Legs Saute Grenobloise (King Crab Legs with Lemon Butter)

Page 372

Curried Chicken Salad

Page 373

Racquet Club Gazpacho

Page 373

Pannequets au Fromage d'Emmenthal (Little Pancakes Filled with Cheese)

Page 374

Charles Farrell Salad

Page 375

Racquet Club Spiced Vinegar

Page 375

Sloppy Moe Sandwich

Page 376

Cold Cucumber Soup

Page 382

Kaaldolmer (Cabbage Leaves Stuffed with Meat)

Page 382

Coquille Maison (Scallop Shells with Baby Lobster Tails)

Page 383

Crepes Tivoli (Cream-Filled Crepes with Fruit Sauce)

Page 384

Kalvfilet Oskar (Veal Cutlets with Crab Legs)

Page 384

Breasts of Guinea Hen Smitane

Page 385

Veal Cutlets Cordon Bleu

Page 386

Peperoni con Salvatore

Page 392

Scampi alla Livornese

Page 392

Rock Cornish Game Hens in Clay

Page 393

Zucchini Souffle

Page 393

Gnocchi (Potato and Cheese Dumplings)

Page 394

Breast of Capon au Whiskey

Page 395

Tortellini Palermitana

Page 395

Tempura (Batter-Fried Tidbits)

Page 396

Stuffed Frankfurters

Page 400

Western Franks

Page 400

Barbecued Double Hamburgers

Page 401

Boston Baked Beans

Page 401

Wilted Spinach Salad

Page 402

Champignons Grilles Marie Victoire (Broiled Mushrooms Mary Victoria)

Page 406

Brandy Snaps

Page 407

Pot de Creme Chocolat (Individual Chocolate Mousse)

Page 407

Herb Bread

Page 408

House Bread

Page 408

Friday Chicken

Page 409

Filet of Sole in Cream Aspic

Page 410

Chicken Sweet and Hot

Page 411

Stuffed Smoked Ham

Page 411

Old-Fashioned Bread Pudding

Page 412

Stuffed Crown Roast of Veal

Page 412

Farfel Pilaf (Baked Egg Barley)

Page 413

Iced Coffee

Page 413

Iced Tea

Page 413

Diana Torte

Page 414

Sunshine Cake with Chocolate Almond Frosting

Page 414

Dark Mocha Cake

Page 415

Sherbet Castle

Page 415

Bloody Mary

Page 416

Bechamel Sauce (Basic Thick White Wine)

Page 424

Chicken Veloute

Page 424

Cream Sauce

Page 424

Mayonnaise

Page 424

Aioli Sauce

Page 425

Brown Sauce

Page 425

Green Mayonnaise

Page 425

Ravigote Sauce

Page 425

Aurorian Sauce

Page 426

Bearnaise Sauce

Page 426

Hollandaise Sauce

Page 426

Tomato Sauce

Page 426

Cheese Dip

Page 427

Sweet Butter

Page 427

Taheeni (Lebanese Cocktail Dip)

Page 427

Watercress Butter

Page 427

Borscht (Cold Beet Soup)

Page 428

Curried Lima Bean Soup

Page 428

Fish Forcemeat

Page 428

Quick Senegalese (Cole Curried Chicken Soup)

Page 428

Vichyssoise (Cold Potato Soup)

Page 428

Blue Cheese Salad Dressing

Page 429

Coconut Milk and Cream

Page 429

Instant Fruit Mousse

Page 429

Chocolate Ice Cream

Page 430

Pave au Chocolat (Molded Chocolate Pudding)

Page 430

Praline Powder

Page 430

Brown Stock (Fonds Bruns)

Page 435

Chicken Stock (White Stock or Fonds Blanc)

Page 435

Clarified Butter

Page 435

Roux

Page 435

Fish Stock (Fonds de Poisson Blanc)

Page 436

French Bread

Page 436

Yeast Bread

Page 436

Cracked Wheat Bread

Page 437

Date Bread

Page 437

Dinner Rolls

Page 437

Dutch Apple Cake

Page 437

Nut Bread

Page 437

Pan Rolls

Page 437

Rye Molasses Bread

Page 437

Swedish Tea Ring

Page 437

Sweet Dough

Page 437

Apple Pie Filling

Page 438

Blueberry Pie Filling

Page 438

Hungarian Coffeecake

Page 438

Rich Pastry

Page 438

Two-Crust Pie

Page 438

Apple Bread

Page 439

Breakfast Breads

Page 439

Cherry Pie Filling

Page 439

Cinnamon Nut Bread

Page 439

Cranberry Bread

Page 439

Lemon Meringue Pie

Page 439

Meringue

Page 439

Strawberry Rhubarb Filling

Page 439

Streusel Bread

Page 439

Cheese Knots

Page 440

Fruit Turnovers

Page 440

Honey Buns

Page 440

Jam Biscuits

Page 440

Rich Biscuits

Page 440

Sally Lunn Bread

Page 440

Brown and White Cookies

Page 441

Drop Cookies

Page 441

French Chocolate Ice Cream

Page 441

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

All Recipes (453)

Other Editions 2