| Click to subject index | |
| Beef | |||
| albondigas de prasa kon muez | |||
| (leek meatballs with walnuts) | English Food | no. 61 | page 31 |
| beef with roasted eggplant | New Paris Bistros | no. 82 | page 16 |
| boeuf miroton | What Is French Food? I | no. 45 | page 18 |
| carbonade à la gueuze | Belgian Beer | no. 57 | page 24 |
| figà a la venexiana (calf’s liver) | Venice | no. 50 | page 20 |
| la grillade des mariniers du Rhône | Dark Chocolate | no. 36 | page 14 |
| flank steak, marinated | Dry-Aged Steak | no. 47 | page 16 |
| polpette di carne cruda o cotta (meatballs) | 20th Anniversary | nos. 73 + 74 | page 31 |
| stew, oxtail (with oxtail soup) | Pot on the Fire | no. 13 | page 11 |
| roast | Roast Beef | no. 5 | pp 1-4 |
| ribs, roasting | Roast Beef | no. 5 | page 5 |
| steak au poivre | Black Pepper | no. 10 | page 11 |
| steak au poivre | Dry-Aged Steak | no. 47 | page 16 |
| Bread | |||
| basic loaf, | |||
| from commercial yeast | Fundamental Loaf | no. 18 | page 10 |
| from natural leaven | Fundamental Loaf | no. 18 | page 11 |
| white, | |||
| from commercial yeast | White Loaf | no. 29 | page 12 |
| from natural leaven | White Loaf | no. 29 | page 13 |
| from pâte fermentée | White loaf | no. 29 | page 14 |
| blini (pancakes) | Caviar; Banyuls, Maury; Coffee | no. 44 | page 18 |
| country (pain de ménage) | Fundamental Loaf | no. 1 | page 6 |
| rye, from a non-sour leaven | Rhode Island Rye | no. 10 | page 11 |
| sweet, two variations | Fundamental Loaf | no. 18 | page 11 |
| walnut | Apples | no. 12 | page 14 |
| brioche, | |||
| mousseline | Brioche | no. 4 | page 4 |
| ordinary | Brioche | no. 4 | page 3 |
| saffron | Brioche | no. 4 | page 4 |
| saffron and raisin | Brioche | no. 4 | page 4 |
| corn cakes | Stone-Grinding | no. 6 | page 8 |
| farinata | Northern Italian Restaurants | no. 52 | page 20 |
| focaccia col formaggio di Recco | Northern Italian Restaurants | no. 52 | page 20 |
| Gorgonzola cake, savory | Brioche | no. 4 | page 3 |
| minimum-kneading white loaf | |||
| not too different from baguette | 20th Anniversary | nos. 73 + 74 | page 52 |
| muffins, cornmeal (Mary Randolph) | Stone-Grinding | no. 6 | page 8 |
| natural leaven | Fundamental Loaf | no. 18 | page 11 |
| natural leaven | White Loaf | no. 29 | page 13 |
| pain rustique (after Calvel and MacGuire) | What Is French Food? I | no. 45 | page 18 |
| pizza | Pizza in Naples | no. 22 | page 12 |
| schiacciata | Tuscany | no. 41 | page 16 |
| Cake | |||
| angel food, with chocolate sauce | Eggs | no. 15 | page 12 |
| Cornish saffron cake | English Food | no. 61 | page 23 |
| hazelnut honey cake | Cloth-Bound Cheddar | no. 75 | page 32 |
| pound, cardamom-tangerine | Favorite Cake | no. 6 | page 2 |
| lemon, with olive oil | Olive Oil | no. 33 | page 13 |
| torta di nocciole (hazelnut cake) | Southern Piedmont I | no. 56 | page 25 |
| walnut torte | Walnuts | no. 16 | page 12 |
| Cheese and Eggs | |||
| cervelle de canut, or claqueret | |||
| (fresh cheese with fresh herbs) | Beaujolais | no. 67 | page 29 |
| cheese fritters | Cheddar | no. 39 | page 14 |
| crémets d’Anjou | Twelve Restaurants in Tokyo | no. 62 | page 30 |
| fresh cheese | Fresh Cheese | no. 2 | page 3 |
| with fresh herbs | Beaujolais | no. 67 | page 29 |
| gougère | Burgundy I | no. 59 | page 20 |
| œufs en meurette | Burgundy I | no. 59 | page 21 |
| potato and pepper frittata | Eggs | no. 15 | page 12 |
| eggs, scrambled, with | |||
| smoked sturgeon and onions | New York Restaurants | no. 66 | page 28 |
| soufflé, cheese | Cheddar | no. 39 | page 14 |
| chocolate | Dark Chocolate | no. 36 | page 13 |
| napolitain | Soufflé Napolitain | no. 5 | page 2 |
| with herbs and goat cheese | American Cheeses | no. 8 | page 9 |
| Welsh rabbit | Cheddar | no. 39 | page 15 |
| Chicken | |||
| coq au vin | What Is French Food? II | no. 46 | page 22 |
| fricassée de poulet angevine | Pâtisserie en Boutique | no. 63 | page 16 |
| fricassée de poulet au vinaigre de | |||
| framboise (Charles Barrier) | Red-Wine Vinegar | no. 30 | page 11 |
| gâteau de foies de volaille | |||
| (chicken liver flan or custard) | Beaujolais | no. 67 | page 29 |
|
General Tso’s Chicken |
|||
| (crusty American version) | The Andouillettes of Troyes | no. 78 | page 36 |
| (Uncle Tai’s version) | The Andouillettes of Troyes | no. 78 | page 38 |
| gumbo, sassafras and oyster | Gumbo | no. 34 | page 6 |
| legs, braised, in red wine | Late Winter Meal | no. 2 | page 8 |
| mouse de foies (duck or chicken liver mousse) | American Charcuterie | no. 80 | page 17 |
| polpette di carne cruda o cotta (meatballs) | 20th Anniversary | nos. 73 + 74 | page 31 |
| roasted, in butter, with Sauternes sauce | Sauternes | no. 53 | page 21 |
| sautéed, with tomatoes and olives | Provence | no. 55 | page 25 |
| Chocolate | |||
| brioche tart | September Menu | no. 4 | page 8 |
| mousse | Dark Chocolate | no. 36 | page 13 |
| soufflé | Dark Chocolate | no. 36 | page 13 |
| tart | Caviar; Banyuls, Maury; Coffee | no. 44 | page 19 |
| truffles | Dark Chocolate | no. 36 | page 12 |
| pots de chocolat | Dark Chocolate | no. 36 | page 12 |
| petits pots de crème au chocolat | Custard | no. 1 | page 3 |
| Condiments | |||
| apricot condiment for wild boar or pork | Wild Boar; | no. 12 | page 14 |
| caponata | Fundamental Loaf | no. 18 | page 12 |
| Roquefort butter for sautéed or grilled | |||
| veal or beef | Roquefort | no. 43 | page 15 |
| vinegar, | |||
| wine | Red-Wine Vinegar | no. 30 | page 9 |
| raspberry | Red-Wine Vinegar | no. 30 | page 11 |
| Custard | |||
| almond raspberry, with raspberry | |||
| whipped cream | Custard | no. 1 | page 3 |
| crème caramel renversée | Custard | no. 1 | page 3 |
| fig, tart, with thyme | American Cheeses | no. 8 | page 9 |
| flan, lemon honey | Cloth-Bound Cheddar | no. 75 | page 31 |
| making a caramel for | Custard | no. 1 | page 3 |
| orange | Custard | no. 2 | page 6 |
| inverted | Custard | no. 1 | page 3 |
| saffron, with caramel | Catalonia | no. 38 | page 18 |
| vanilla, baked pears in | Black Pepper | no. 10 | page 11 |
| lemon curd | Eggs | no. 15 | page 12 |
| lemon curd (with lemon curd tart) | Belgian Beer | no. 57 | page 25 |
| Duck | |||
| braised, with sour cherries | Caviar; Banyuls, Maury; Coffee | no. 44 | page 18 |
| caillettes de colvert | New Paris Bistros | no. 82 | page 15 |
| sausage | Fresh Sausage | no. 3 | page 7 |
| Fish | |||
| chowder, Down East fish | Montreal Restaurants | no. 69 | page 31 |
| cod with tomato, hyssop and tarragon | To Bake a Fish | no. 7 | page 2 |
| mackerel | |||
| escabetx de verats | Catalonia | no. 38 | page 18 |
| marinated with sage | To Bake a Fish | no. 7 | page 2 |
| redfish, stuffed | To Bake a Fish | no. 7 | page 2 |
| salmon, | |||
| salmon souffle | 20th Anniversary | nos. 73 + 74 | page 30 |
| with leeks and saffron sauce | September Menu | no. 4 | page 8 |
| with cream, Sauternes and raisins | Atlantic Salmon | no. 16 | page 12 |
| salt cod cakes | Hill Country Food | no. 9 | page 6 |
| sardines, | |||
| sardele in saor | Venice | no. 50 | page 19 |
| fresh, in sweet-and-sour sauce | Catalonia | no. 38 | page 18 |
| tuna, marinated, in olive oil | Olive oil | no. 33 | page 12 |
| Game | |||
| guinea fowl with green peppercorns | Game Birds | no 21 | page 15 |
| partridges with cabbages (perdix au choux) | Game Birds | no 21 | page 14 |
| squab with olives | Game Birds | no 21 | page 15 |
| wild boar with chestnuts (cinghiale | |||
| colle castagne) | Southern Piedmont I | no. 56 | page 24 |
| Lamb | |||
| albondigas de prasa kon muez | |||
| (leek meatballs with walnuts) | English Food | no. 61 | page 31 |
| lamb heart confit | Island Lamb | no. 77 | page 13 |
| lamb loin chops, grilled | Island Lamb | no. 77 | page 13 |
| lamb shoulder, smoked | Island Lamb | no. 77 | page 14 |
| olive harvest | Sonoma County | no. 49 | page 22 |
| sausage | Fresh Sausage | no. 3 | page 7 |
| spring, stew (navarin) | Lamb | no. 26 | page 15 |
| Miscellaneous, Savory | |||
| capers in oil | Olive Oil | no. 33 | page 12 |
| choucroute garnie | Alsace | no. 37 | page 18 |
| coffee, roasting at home | Coffee | no. 20 | page 12 |
| escargots a la bourguignonne | Chablis | no. 81 | page 26 |
| falafel | New York Restaurants | no. 66 | page 28 |
| garlic bulbs, whole, baked | Wild Boar | no. 12 | page 14 |
| peperoni ripeni con tonno (bell | |||
| peppers stuffed with tuna) | Southern Piedmont I | no. 56 | page 24 |
| pici (homemade pasta) | Tuscany | no. 41 | page 16 |
| prunes in red wine for Roquefort | Roquefort | no. 43 | page 15 |
|
puccia (polenta with cabbage and pork.) |
Southern Piedmont II | no. 58 | page 29 |
| rillauds d’Anjou | Twelve Restaurants in Tokyo | no. 62 | page 30 |
| roux | Gumbo | no. 34 | page 5 |
| sweet-and-sour shallots for roast | |||
| pork | Pork | no. 51 | page 21 |
| torta di bietole (chard tart) | Sicily | no. 65 | page 29 |
| torta pasqualina (chard tart with eggs) | Sicily | no. 65 | page 30 |
| Yorkshire pudding | Roast beef | no. 5 | page 5 |
| Miscellaneous, Sweet | |||
| cherries in Barolo wine | Southern Piedmont II | no. 58 | page 29 |
| crémets d’Anjou | Twelve Restaurants in Tokyo | no. 62 | page 30 |
| ice, | |||
| mocha | Coffee | no. 20 | page 12 |
| Tahitian vanilla | Vanilla | no. 3 | page 3 |
| ice cream, honey | Cloth-Bound Cheddar | no. 75 | page 32 |
| pears, baked, | |||
| in vanilla custard | Black Pepper | no. 10 | page 11 |
| in wine with vanilla | Vanilla | no. 13 | page 12 |
| pears, poached, in red wine | Sauternes | no. 53 | page 21 |
| rhubarb, stewed with honey | Cloth-Bound Cheddar | no. 75 | page 31 |
| rote grütze (red berry porridge) | Rote Grütze | no. 9 | page 12 |
| tourteau fromagé (fresh goat’s- or | |||
| cow’s-milk cheese pastry) | Cognac | no. 40 | page 17 |
| zabaione | Sicily | no. 65 | page 26 |
| Pasta | |||
| orecchiette e cime de rape | The Andouillettes of Troyes | no. 78 | page 28 |
| pici | Tuscany | no. 41 | page 16 |
| Pastry | |||
| baklava | Burgundy I | no. 59 | page 25 |
| brioche, | |||
| mousseline | Brioche | no. 4 | page 4 |
| ordinary | Brioche | no. 4 | page 3 |
| saffron | Brioche | no. 4 | page 4 |
| saffron and raisin | Brioche | no. 4 | page 4 |
| croissants | Paris (Again) | no. 60 | page 30 |
| gougère | Burgundy I | no. 59 | page 20 |
| Pork | |||
| aged country ham, to poach, toast, | |||
| and carve | Aged Country Ham | no. 17 | page 12 |
| braised, | |||
| with lamb and beef (baeckeoffe) | Alsace | no. 37 | page 19 |
| with vinegar | New York Food Shopping | no. 68 | page 22 |
| cervelas lyonnaise | American Charcuterie | no. 80 | page 24 |
| headcheese | American Charcuterie | no. 20 | page 20 |
| jambon à la crème, jambon au Chablis | Chablis | no. 81 | page 25 |
| jambon persillé | Burgundy I | no. 59 | page 22 |
| pâté de campagne | American Charcuterie | no. 80 | page 14 |
| Ragù | Emilia Romagna | no. 54 | page 25 |
| rillettes de Tours | American Charcuterie | no. 80 | page 18 |
| rillauds d’Anjou | Twelve Restaurants in Tokyo | no. 62 | page 30 |
| roasting, brine for | Pork | no. 51 | page 21 |
| saucisse de Toulouse | American Charcuterie | no. 80 | page 22 |
| sausage, | |||
| breakfast | Fresh Sausage | no. 3 | page 7 |
| cheese and parsley | Fresh Sausage | no. 3 | page 7 |
| for raw oysters | 20th Anniversary | nos. 73 + 74 | page 30 |
| garlic | Fresh Sausage | no. 3 | page 7 |
| with pistachios | Fresh Sausage | no. 3 | page 7 |
| terrine, with veal, spinach, and ham | Aged Country Ham | no. 17 | page 12 |
| Rabbit | |||
|
conill amb prunes i pinyons (rabbit with prunes and pine kernels |
Aglianico in Basilicata | no. 76 | page 35 |
| lapin à la bourguignonne (rabbit in red wine | Aglianico in Basilicata | no. 76 | page 34 |
|
lapin à la crème (rabbit in white wine with cream |
Aglianico in Basilicata | no. 76 | page 33 |
| lapin à la kriek (rabbit in beer) | Belgian Beer | no. 57 | page 24 |
|
lapin à la moutarde (rabbit with mustard, breadcrumbed and grilled) |
Aglianico in Basilicata | no. 76 | page 36 |
| stewed (melokhia) | Emilia Romagna | no. 54 | page 31 |
| Salad | |||
| carrot, with walnut dressing | Sweet Orange Carrot | no. 11 | page 10 |
| insalata di arance (orange salad) | Sicily | no. 65 | page 26 |
| lettuce and watercress | September Menu | no. 4 | page 8 |
| Roquefort | Roquefort | no. 43 | |
| with herbs | American Cheeses | no. 8 | page 9 |
| salade frisée | Fundamental Loaf | no. 18 | page 12 |
| Sauces | |||
| anchoyade (anchovy sauce) | Provence | no. 55 | page 25 |
| beurre blanc | Twelve Restaurants in Tokyo | no. 62 | page 30 |
| fennel | English Food | no. 61 | page 22 |
| garlic, for roast lamb or mutton | Lamb | no. 26 | page 5 |
| horseradish and mustard | Roast Beef | no. 5 | page 6 |
| Kelly’s sauce piquante | English Food | no. 61 | page22 |
| meurette (red-wine-and-onion sauce) | Burgundy I | no. 59 | page 21 |
| pesto trapanese (for pasta) | Sicily | no. 65 | page 24 |
| salsa di noci (walnut sauce for pasta) | Walnuts | no. 16 | page 12 |
| sauce maltaise (for asparagus) | Olympia Oysters | no. 71 | page 20 |
| sauce mousseline (for asparagus) | Market Garden | no. 42 | page 18 |
| sauce piquante | New York Food Shopping | no. 68 | page 23 |
| garlic, wine, rosemary, for roast pork | Pork | no. 51 | page 22 |
| Seafood | |||
| crab, cakes | Maryland Crab | no. 23 | page 12 |
| fish mousseline forcemeat | Chablis | no. 81 | page 29 |
| fish pâté | Chablis | no. 81 | page 30 |
| mussels, | |||
|
cozze con le patate (oven-bake of mussels and potatoes) |
The Andouillette of Troyes | no. 78 | page 30 |
| deep-fried | Mussels | no. 14 | page 12 |
| moules à la marinière | Mussels | no. 14 | page 11 |
| la mouclade | Cognac | no. 40 | page 17 |
| soup | Mussels | no. 14 | page 12 |
| quenelles | Chablis | no. 81 | page 30 |
| seafood gumbo | Gumbo | no. 34 | page 6 |
| sturgeon, smoked, with | |||
| scrambled eggs | New York Restaurants | no. 66 | page 28 |
| tonno o pesce spada alla stemperata | |||
| (tuna or swordfish with olives, | |||
| celery, garlic, vinegar, and mint) | Sicily | no. 65 | page 24 |
| Soup and Stock | |||
| asparagus | Market Garden | no. 42 | page 18 |
| bread and zucchini, from Asti | Southern Piedmont II | no. 58 | page 29 |
| carrot, | What Is French Food? II | no. 46 | page 22 |
| cool | Sweet Orange Carrot | no. 11 | page 10 |
| with tomato | Sweet Orange Carrot | no. 11 | page 10 |
| chestnut soup | 20th Anniversary | nos. 73 + 74 | page 29 |
| chowder, Down East fish | Montreal Restaurants | no. 69 | page 31 |
| crab (three soups), Mrs. Howard’s | Maryland Crab | no. 23 | page 12 |
| haferflockensuppe (toasted oatmeal soup) | New Paris Bistros | no. 82 | page 15 |
| mussel, with saffron, basil, | |||
| tomato, and cream | Mussels | no. 14 | page 12 |
| onion(soupe à l’oignon) | What Is French Food? I | no. 45 | page 18 |
| oxtail (including oxtail stew) | Pot on the Fire | no. 13 | page 11 |
| purée (soup) of green peas | Paris (Again) | no. 60 | page 31 |
| red wine(soupe à la bourguignonne) | Northern Italy | no. 52 | page 21 |
| stock, brown | Pot on the Fire | no. 13 | page 10 |
| toasted oatmeal soup (haferflockensuppe) | New Paris Bistros | no. 82 | page 15 |
| tomato, clear | September Menu | no. 4 | page 8 |
| Tarts and Pies | |||
| almond, with prunes and apricots | Late Winter Meal | no. 2 | page 8 |
| coffee | Olympia Oysters | no. 71 | page 22 |
| flan, lemon honey | Cloth-Bound Cheddar | no. 75 | page 31 |
| lemon curd | Belgian Beer | no. 57 | page 25 |
| pear | Sauternes | no. 53 | page 21 |
| plum | Brioche | no. 4 | page 4 |
| unsweetened apple pie, with maple | |||
| sauce | Hill Country Food | no. 9 | page 7 |
| Veal | |||
| polpette di carne cruda o cotta | |||
| (meatballs) | 20th Anniversary | nos. 73 + 74 | page 31 |
| rognons de veau à la moutarde | |||
| (sautéeed veal kidneys with mustard) | Beaujolais | no. 67 | page 30 |
| saltimbocca | Good Veal | no. 64 | page 18 |
| uccelletti scappati (veal birds ) | Good Veal | no. 64 | page 19 |
| veal scallopini with wine | Good Veal | no. 64 | page 18 |
| vitello tonnato | Good Veal | no. 64 | page 19 |
| Vegetables | |||
| artichoke bottoms, onion-filled | Dry-Aged Steak | no. 47 | page 15 |
| asparagus | Market Garden | no. 42 | page 18 |
| cabbage pudding | Champagne | no. 48 | page 22 |
| cabbage, buttered, with potato | Good Veal | no. 64 | page 20 |
| chouée (buttered cabbage with potato) | Good Veal | no. 64 | page 20 |
| compoté de choux rouge | New Paris Bistros | no. 82 | page 15 |
| eggplant and tomato | Pork | no. 51 | page 21 |
| erbazzone (savory pie of greens) | Emilia Romagna | no. 54 | page 25 |
| far au choux (cabbage pudding) | Champagne | no. 48 | page 22 |
| fave e cicoria (fava purée and chicory) | The Andouillettes of Troyes | no. 78 | page 24 |
| gratin d’epinards (creamed spinach) | Pâtisserie en Boutique | no. 63 | page 15 |
| greens, savory pie of | Emilia Romagna | no. 54 | page 25 |
|
orecchiette e cime de rape (ear-shaped pasta with turnip tops) |
The Andouillettes of Troyes | no. 78 | page 28 |
| peas, green, with lettuce | Paris (Again) | no. 60 | pp 30-31 |
| petit pois à la laitue | Paris (Again) | no. 60 | pp 30-31 |
| onions in agrodolce | New York Food Shopping | no. 68 | page 22 |
| potatoes | |||
| new, steamed | September Menu | no. 4 | page 8 |
| cakes | Dry-Aged Steak | no. 47 | page 15 |
| gratin | Roast Beef | no. 5 | page 6 |
| with bay leaves and tomato | Pot on the Fire | no. 13 | page 12 |
| root vegetables, lightly glazed | Roast Beef | no. 5 | page 6 |
| spinach, creamed | Pâtisserie en Boutique | no. 63 | page 15 |
| spinach in sesame dressing | New York Restaurants | no. 66 | page 29 |
| turnip gratin | Olympia Oysters | no. 71 | page 21 |
| turnip tops with orecchiette pasta | The Andouillette of Troyes | no. 78 | page 28 |
| white purée (celeriac and potato) | Roast Beef | no. 5 | page 6 |
| winter squash, sweet and sour | |||
| zucca all’agrodolce (sweet and sour | |||
| winter squash) | Sicily | no. 65 | page 24 |
| zucchini pudding | Olympia Oysters | no. 71 | page 22 |
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