| 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 |
| bollito misto |
Piedmont Beef |
no. 83 |
page 12 |
|
boeuf miroton |
What Is French Food? I |
no. 45 |
page 18 |
| brasato al barolo |
Piedmont Beef |
no. 83 |
page 14 |
| carne cruda al coltello |
Piedmont Beef |
no. 83 |
page 15 |
|
carbonade à la gueuze |
Belgian Beer |
no. 57 |
page 24 |
|
figà a la venexiana (calf’s liver) |
Venice |
no. 50 |
page 20 |
| flank steak, marinated |
Dry-Aged Steak |
no. 47 |
page 16 |
|
la grillade des mariniers du Rhône |
Dark Chocolate |
no. 36 |
page 14 |
|
polpette di carne cruda o cotta (meatballs) |
20th Anniversary |
no. 73 + 74 |
page 31 |
| ribs, roasting |
Roast Beef |
no. 5 |
page 5 |
|
roast |
Roast Beef |
no. 5 |
pp 1-4 |
|
steak au poivre |
Black Pepper |
no. 10 |
page 11 |
|
steak au poivre |
Dry-Aged Steak |
no. 47 |
page 16 |
| stew, oxtail (with oxtail soup) |
Pot on the Fire |
no. 13 |
page 11 |
|
|
Bread |
|
|
|
|
basic loaf |
|
|
|
|
from commercial yeast |
Fundamental Loaf |
no. 18 |
page 10 |
|
from natural leaven |
Fundamental Loaf |
no. 18 |
page 11 |
| blini (pancakes) |
Caviar; Banyuls, Maury; Coffee |
no. 44 |
page 18 |
| 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 |
|
country (pain de ménage) |
Fundamental Loaf |
no. 1 |
page 6 |
|
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 |
no. 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 au levain |
Piedmont Beef |
no. 83 |
page 26 |
|
pain rustique (after Calvel and MacGuire) |
What Is French Food? I |
no. 45 |
page 18 |
|
pizza |
Pizza in Naples |
no. 22 |
page 12 |
| rye, from a non-sour leaven |
Rhode Island Rye |
no. 10 |
page 11 |
| schiacciata |
Tuscany |
no. 41 |
page 16 |
| sweet, two variations |
Fundamental Loaf |
no. 18 |
page 11 |
| walnut |
Apples |
no. 12 |
page 14 |
| 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 |
|
|
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 |
| lemon, with olive oil |
Olive Oil |
no. 33 |
page 13 |
|
pound, cardamom-tangerine |
Favorite Cake |
no. 6 |
page 2 |
|
torta di nocciole (hazelnut cake) |
Southern Piedmont I |
no. 56 |
page 25 |
|
walnut torte |
Walnuts |
no. 16 |
page 12 |
| |
|
|
|
| Charcuterie |
|
|
|
| cervelas lyonnais |
American Charcuterie |
no. 80 |
page 24 |
| headcheese |
American Charcuterie |
no. 20 |
page 20 |
| jambon à la crème |
Chablis |
no. 81 |
page 25 |
| jambon persillé |
Burgundy I |
no. 59 |
page 22 |
| pâté de campagne |
American Charcuterie |
no. 80 |
page 14 |
| rillauds d’Anjou |
Twelve Restaurants in Tokyo |
no. 62 |
page 30 |
| rillettes de Tours |
American Charcuterie |
no. 80 |
page 18 |
| 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 |
no. 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 |
|
|
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 |
| eggs, scrambled, with |
|
|
|
| smoked sturgeon and onions |
New York Restaurants |
no. 66 |
page 28 |
| fondue franche-comtoise |
Comté |
no. 70 |
page 18 |
|
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 |
|
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 |
| mousse de foies (duck or chicken liver mousse) |
American Charcuterie |
no. 80 |
page 17 |
|
polpette di carne cruda o cotta (meatballs) |
20th Anniversary |
no. 73 + 74 |
page 31 |
| poulet au vin jaune et aux morilles |
Vin Jaune and other Traditional |
|
|
| |
Wines of the Jura |
no. 72 |
page 30 |
|
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 |
| petits pots de crème au chocolat |
Custard |
no. 1 |
page 3 |
| pots de chocolat |
Dark Chocolate |
no. 36 |
page 12 |
|
soufflé |
Dark Chocolate |
no. 36 |
page 13 |
|
tart |
Caviar; Banyuls, Maury; Coffee |
no. 44 |
page 19 |
|
truffles |
Dark Chocolate |
no. 36 |
page 12 |
|
| Condiments |
|
|
|
|
apricot condiment for wild boar or pork |
Wild Boar; |
no. 12 |
page 14 |
| caponata |
Fundamental Loaf |
no. 18 |
page 12 |
| mostarda di frutta |
Piedmont Beef |
no. 83 |
page 14 |
|
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 |
| lemon curd |
Eggs |
no. 15 |
page 12 |
| lemon curd (with lemon curd tart) |
Belgian Beer |
no. 57 |
page 25 |
|
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 |
|
|
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 |
|
|
|
|
soufflé |
20th Anniversary |
no. 73 + 74 |
page 30 |
| with cream, Sauternes, and raisins |
Atlantic Salmon |
no. 16 |
page 12 |
|
with leeks and saffron sauce |
September Menu |
no. 4 |
page 8 |
|
salt cod cakes |
Hill Country Food |
no. 9 |
page 6 |
|
sardines |
|
|
|
| fresh, in sweet-and-sour sauce |
Catalonia |
no. 38 |
page 18 |
|
sardele in saor |
Venice |
no. 50 |
page 19 |
|
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 aux 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 à 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 ripieni 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 |
|
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 |
| pesto trapanese |
Sicily |
no. 65 |
page 24 |
|
pici |
Tuscany |
no. 41 |
page 16 |
| salsa di noci (walnut sauce for pasta) |
Walnuts |
no. 16 |
page 12 |
|
|
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 lyonnais |
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 |
| noisettes de porc aux pruneaux |
The State of Pork |
no. 84 |
page 19 |
| 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 |
no. 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, |
Aglianico in Basilicata |
no. 76 |
page 36 |
| breadcrumbed and grilled) |
|
|
|
|
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 |
|
lettuce with Roquefort |
Roquefort |
no. 43 |
page 15 |
| salade frisée |
Fundamental Loaf |
no. 18 |
page 12 |
|
with herbs |
American Cheeses |
no. 8 |
page 9 |
|
|
Sauces |
|
|
|
|
anchoyade (anchovy sauce) |
Provence |
no. 55 |
page 25 |
| bagnèt ross (red sauce) |
Piedmont Beef |
no. 83 |
page 13 |
| bagnèt verd (parsley sauce) |
Piedmont Beef |
no. 83 |
page 13 |
|
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 |
| garlic, wine, rosemary, for roast pork |
Pork |
no. 51 |
page 22 |
|
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 |
Sicily |
no. 65 |
page 24 |
| porcini ragù |
Piedmont Beef |
no. 83 |
page 37 |
| salsa al rafano (horseradish sauce) |
Piedmont Beef |
no. 83 |
page 13 |
|
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 |
|
|
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 |
| in the style of bouillabaisse |
Cookbooks: a personal selection |
no. 79 |
page 26 |
|
moules à la marinière |
Mussels |
no. 14 |
page 11 |
| moules à la marinière |
Cookbooks: a personal selection |
no. 79 |
page 23 |
| la mouclade |
Cognac |
no. 40 |
page 17 |
|
la mouclade and a variation |
Cookbooks: a personal selection |
no. 79 |
page 24 |
| salad |
Cookbooks: a personal selection |
no. 79 |
page 26 |
|
soup |
Mussels |
no. 14 |
page 12 |
| potage Billy By |
Cookbooks: a personal selection |
no. 79 |
page 25 |
| 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 |
| cabbage soup, spring, with walnut oil |
The State of Pork |
no. 84 |
page 20 |
|
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 |
| cherry soup |
Comté |
no. 70 |
page 18 |
|
chestnut soup |
20th Anniversary |
no. 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 |
| potage Billy By |
Cookbooks: a personal selection |
no. 79 |
page 25 |
| potée jurasienne |
Vin Jaune and other Traditional |
|
|
| |
Wines of the Jura |
no. 72 |
page 29 |
|
purée (soup) of green peas |
Paris (Again) |
no. 60 |
page 31 |
|
red wine (soupe à la bourguignonne) |
Northern Italy |
no. 52 |
page 21 |
| soupe aux cerises |
Comté |
no. 70 |
page 18 |
| squash soup with vin jaune |
Vin Jaune and other Traditional |
|
|
| |
Wines of the Jura |
no. 72 |
page 29 |
|
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 |
no. 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, buttered, with potato |
Good Veal |
no. 64 |
page 20 |
|
cabbage pudding |
Champagne |
no. 48 |
page 22 |
|
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’épinards (creamed spinach) |
Pâtisserie en Boutique |
no. 63 |
page 15 |
|
greens, savory pie of |
Emilia Romagna |
no. 54 |
page 25 |
| onions in agrodolce |
New York Food Shopping |
no. 68 |
page 22 |
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 |
|
potatoes |
|
|
|
| cakes |
Dry-Aged Steak |
no. 47 |
page 15 |
| gratin |
Roast Beef |
no. 5 |
page 6 |
|
new, steamed |
September Menu |
no. 4 |
page 8 |
|
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 |
|
