Cookbook Vegetable Cookery

Cookbook

Vegetable Cookery

Name: Vegetable Cookery
Author: Terence Janericco

Terence Janericco

Publisher: Van Nostrand Reinhold

Edition: 1991

Recipes

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All Recipes (88)

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Pate a Frire pour Beignets (Beer Fritter Batter)

Page 8

Friture a l"Anglaise (Bread-Crumb Coating for Deep-Fried Foods)

Page 9

Anchovy Butter

Page 13

Beurre Bercy

Page 13

Beurre Vert

Page 14

Garlic Butter

Page 14

Herb or Spice Butter

Page 14

Beurre a la Maitre d'Hotel

Page 15

Beurre de Marchand de Vins

Page 15

Nut Flavored Butter

Page 15

Bagna Cauda I (Warm Anchovv Sauce I)

Page 16

Paprika Butter

Page 16

Bagna Cauda II (Warm Anchovy Sauce II)

Page 17

Bagna Cauda III (Warm Anchovy Sauce III)

Page 17

Beurre Noisette

Page 17

Caper Butter

Page 17

Beurre a la Meuniere

Page 18

Beurre de Moutarde

Page 18

Sauce Polonaise

Page 18

Processor or Blender Hollandaise

Page 19

Sauce Hollandaise

Page 19

Mint Infusion

Page 20

Mustard Hollandaise

Page 20

Sauce Maltaise (Orange Hollandaise)

Page 20

Sauce Paloise (Minted Hollandaise)

Page 20

Sauce Bearnaise

Page 21

Sauce Bechamel (Cream Sauce)

Page 21

Sauce Choron (Tomato-Flavored Bearnaise Sauce)

Page 21

Bechamel for Croquettes

Page 22

Curried Bechamel Sauce I

Page 22

Sauce Mornay (Cheese Sauce)

Page 22

Curried Bechamel Sauce II

Page 23

Veloute Sauce

Page 23

Sauce Supreme

Page 24

Sauce Villeroi

Page 24

Simple Tomato Sauce

Page 24

Fresh Tomato Sauce I

Page 25

Fresh Tomato Sauce II

Page 25

Uncooked Tomato Sauce

Page 25

Salsa (Tomato Chili Sauce)

Page 26

Sauce Vierge (Cole Tomato and Herb Sauce)

Page 26

Lemon Dill Sauce

Page 27

Pesto Sauce

Page 27

Yogurt Garlic Mint Sauce

Page 27

Avgolemonou (Egg Lemon Sauce)

Page 28

Dipping Sauce for Fried Foods

Page 28

Mayonnaise

Page 28

Sauce Tartare (Tartar Sauce)

Page 29

Dill Mayonnaise

Page 30

Sauce Verte (Green Sauce)

Page 30

Vinaigrette

Page 30

Creme de Moutarde (Mustard Cream Dressing for Salads)

Page 31

Herbed Vinaigrette

Page 31

Sauce Ravigote

Page 31

Mayonnaise Tyrolienne

Page 32

Roquefort Dressing

Page 32

Sauce Russe (Thousand Island or Russian Dressing)

Page 32

Thousand Island Dressing II

Page 32

Boiled or Steamed Artichokes with Various Sauces

Page 35

Artichauts en Feudle Tiede (Artichokes in Cream and Vinegar Sauce)

Page 36

Artichoke Timbales with Tomato Coriander Sauce

Page 36

Puree d'Artichauts

Page 36

Artichaut a la Barigoule (Braised Artichokes)

Page 37

Tomato Coriander Sauce

Page 37

Braised Artichokes with Anchovy and Garlic Sauce

Page 38

Carciofi al Tegame (Braised Artichokes)

Page 39

Fonds des Artichauts Printaniers (Artichoke Bottoms Braised with Carrots, Onions, Turnips and Mushrooms)

Page 39

Carciofi Dorati e Fritti (Golden Sautéed Artichokes)

Page 40

Carciofi alla Giuria (Artichokes Jewish Style)

Page 41

Carciofi Fritti (Deep-Fried Artichokes in Batter)

Page 41

Fondi di Carciofi, Fritti (Deep-Fried Artichoke Hearts)

Page 41

Artichauts Farci a la Nicoise ( Stuffed Artichokes Nicoise)

Page 42

Carciofi Ripiene (Neapolitan Artichokes Stuffed with Mozzarella)

Page 43

Carciofi Ripiene di Mortadella (Stuffed Artichokes with Mortadella)

Page 43

Baked Stuffed Artichokes

Page 44

Carciofi Ripiene alla Milanese ( Stuffed Artichokes Milan Style)

Page 44

Artichoke and Potato Pancakes

Page 45

Tortino di Carciofi (Baked Artichokes)

Page 45

Artichoke and Pea Casserole

Page 46

Artichokes and Rice

Page 46

Fonds d'Artichauts Archiduc (Artichoke Bottoms Stuffed with Spinach and Mushrooms)

Page 46

Alcachofas Rellenos de Gamba y Jamón (Artichoke Bottoms with Shrimp and Ham)

Page 47

Alcachofas Rellenos de Lomo y Champiñones (Artichoke Bottoms with Pork and Mushrooms)

Page 47

Carciofi Marinati (Marinated Artichoke Hearts)

Page 48

Artichauts a la Grecque (Artichoke Hearts, Greek Style

Page 49

La Fond d'Artichauts au Foie Gras (Artichoke and Foie Gras Salad)

Page 49

Mayonnaise of Artichoke, Celery Root and Potatoes

Page 50

Shrimp Stuffed Artichokes Mimosa

Page 50