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32
Vegetable Stock
Basic Brown Stock
Fish Stock or Fumet
Béchamel Sauce
Light Béchamel
Heavy Béchamel
Cream Sauce
Mornay Sauce
Mornay Sauce for Glazing or Gratinéeing
Cheddar Cheese Sauce
Mustard Sauce
Soubise Sauce
Tomatoed Soubise Sauce
Nantua Sauce
Velouté Sauce (Veal, Chicken, or Fish)
White Wine Sauce
Suprême Sauce
Allemande Sauce
Small Sauces
Poulette
Aurora
Hungarian
Ivory or Albufera
Curry
Mushroom
Bercy
Herb
Normandy
Anchovy
Shrimp
Venetian
Horseradish
Brown Sauce or Espagnole
Fond Lié or Jus Lié
Demiglaze
Bordelaise
Marchand de Vin (Wine Merchant)
Robert
Charcutière
Chasseur
Diable (Deviled)
Madeira
Perigueux
Poîvrade
Port Wine
Italian Sauce
Mushroom
Bercy
Piquante
Lyonnaise
Tomato Sauce I
Tomato Sauce II (Vegetarian)
Tomato Sauce III
Portugaise (Portuguese)
Spanish
Creole
Fresh Tomato Coulis with Garlic
Maître d'Hotel Butter
Anchovy Butter
Garlic Butter
Escargot (Snail) Butter
Shrimp Butter
Mustard Butter
Herb Butter
Scallion or Shallot Butter
Curry Butter
Beurre Blanc
Herbed Butter Sauce
Beurre Rouge (Red Butter Sauce)
Red Wine Butter Sauce for Fish
Hollandaise Sauce I
Hollandaise Sauce II
Maltaise
Mousseline
Béarnaise Sauce
Foyot
Choron
Shallot Oil
Ginger Oil, Horseradish Oil, or Garlic Oil
Lemon or Orange Oil
Rosemary Oil, Sage Oil, Thyme Oil, or Oregano Oil
Cinnamon Oil, Cumin Oil, Curry Oil, Ginger Oil, or Paprika Oil
Basil Oil, Parsley Oil, Chervil Oil, or Cilantro Oil
Bell Pepper Coulis
Bell Pepper and Tomato Coulis
White Wine Cream Sauce for Fish
Yogurt Sour Cream Sauce
Sauce Vierge
Port Wine Sauce
Applesauce
Barbecue Sauce
Chili Barbecue Sauce
Soy Barbecue Sauce
Fruit Salsa
Tartar Sauce
Rémoulade Sauce Aioli I
Horseradish Sauce (Sauce Raifort)
Cocktail Sauce
Mignonette Sauce
Lime and Ginger Chutney
Fig Compote
Double Consommé
Chicken Consommé
Cold Jellied Consommé
Consommé Madrilène
Essence of Celery Consommé
Consommé au Porto
Consommé au Sherry
Garnished Consommés
Consommé Brunoise
Consommé Julienne
Consommé Printanière
Consommé Paysanne
Consommé with Pearl Tapioca
Consommé Vermicelli
Chicken and Celery Consommé
Clear Vegetable Soup
Vegetable Rice Soup
Chicken Vegetable Rice Soup
Vegetable Beef Soup
Vegetable Beef Barley Soup
Piquant Vegetable Soup with Chickpeas
Piquant Vegetable Soup with Roasted Garlic
Mushroom Barley Soup
Chicken Noodle Soup
Beef Noodle Soup
Chicken or Beef Noodle Soup with Vegetables
Chicken Tomato Bouillon with Pesto
Chicken Tomato Bouillon with Rice
Cold Chicken Tomato Bouillon Brunswick Soup
Oxtail Soup
Asian-Style Shrimp Soup with Egg Flowers
Cream of Celery Soup
Cream of Asparagus
Cream of Broccoli
Cream of Carrot
Cream of Cauliflower
Cream of Corn
Cream of Cucumber
Cream of Mushroom
Cream of Pea
Cream of Spinach
Cream of Watercress
Cream of Chicken
Cold Cream Soups
Cream of Mushroom Soup
Cream of Asparagus
Cream of Broccoli
Cream of Carrot
Cream of Cauliflower
Cream of Celery
Cream of Corn
Cream of Cucumber
Cream of Green Pea
Cream of Spinach
Cream of Watercress
Cream of Chicken
Cream of Broccoli Soup
Cream of Tomato Soup
Purée of Carrot Soup (Potage Crécy)
Purée of Cauliflower Soup (Purée Dubarry)
Purée of Celery or Celery Root Soup
Purée of Jerusalem Artichoke Soup
Purée of Potato Soup (Potage Parmentier)
Purée of Potato and Leek Soup
Purée of Turnip Soup
Purée of Watercress Soup
Purée of Mixed Vegetable Soup
Potage Solferino
Purée of Green Pea Soup with Mint Cream
Potage Cressonière (Watercress Soup)
Purée of Spring Vegetable Soup
Butternut Squash Soup with Caramelized Apples
Purée of Split Pea Soup
Purée of White Bean Soup
Purée of Yellow Split Pea Soup
Purée of Lentil Soup
Purée of Kidney Bean Soup
Purée of Black Bean Soup
Purée Mongole
Nonpuréed Bean Soups Navy Bean Soup
Apple and Parsnip Soup with Floating Calvados Cream
Potato and Leek Soup with Sorrel
Spicy Black Bean Soup
Chilled Leek and Potato Soup with Shrimp and Fennel Salad
Vichyssoise
Shrimp Bisque
Lobster Bisque
Potato Chowder
Corn Chowder
Corn and Crab Chowder with Basil
New England Clam Chowder
Manhattan Clam Chowder
New England Fish Chowder French Onion Soup Gratinée
Viennese-style Vegetable Broth
Roasted Garlic Soup with Black Olive Crostini
Minestrone
Gulyas
Borscht
Cold Borscht
Velouté Agnes Sorel (Chicken and Leek Soup)
Scotch Broth
Gazpacho
Chilled Melon and Mint Soup
Lightly Saffroned Mussel Soup
Chapter 11
Cooking Meats and Game
Roast Rib-eye Roll, Top Round, Sirloin, or Strip Loin
Roast Beef with Gravy
Roast Beef Gravy
Jus Lié
Roast Stuffed Shoulder of Lamb
Roast Boneless Shoulder of Lamb
Roast Leg of Lamb
Roast Leg of Lamb Boulangère
Roast Rack of Lamb
Rack of Lamb aux Primeurs (with Spring Vegetables)
Rack of Lamb Persillé
Persillade
Roast Loin of Pork with Sage and Apples
Roast Loin or Rack of Veal with Sage and Apples Barbecued Spareribs
Roast Pork Tenderloin with Leeks and Whole Grain Mustard
Roast Loin of Pork with Ginger
Baked Pork Chops with Prune Stuffing
Glazed Ham with Cider Sauce
Ham with Brown Cider Sauce
Fruit-glazed Ham Lamb Fillet Cooked in a Salt Crust
Home-style Meatloaf
Home-style All-Beef Meatloaf
Italian-style Meatloaf
Salisbury Steak
Baked Meatballs
Loin or Rack of Venison Grand Veneur
Leg of Venison Grand Veneur Red Wine Marinade for Game
Roast Loin of Rabbit with Risotto
Broiled Strip Loin Steak Maître d'Hotel
Broiled Lamb Chops
Charbroiled Minute Steak with Blue Cheese Butter
London Broil
Teriyaki-style London Broil
Broiled Smoked Pork Chop with Flageolet Beans and Wilted Arugula
Grilled Chopped Lamb "Steaks" with Rosemary and Pine Nuts
Grilled Chopped Beef "Steaks" with Marjoram Grilled Marinated Pork Tenderloin with Sweet Potato Purée and Warm Chipotle Salsa
Shish Kebab
Broiled Lamb Kidneys with Bacon
Grilled Venison with Lime Butter
Grilled Veal Chop with Roasted Onions
Breaded Veal Cutlets
Veal Cutlet Sauté Gruyère
Schnitzel à la Holstein
Veal Cutlet. Viennese Style (Wiener Schnitzel)
Veal Parmigiana
Veal Cordon Bleu
Breaded Pork Cutlets
Veal Scaloppine alla Marsala
Veal Scaloppine with Sherry
Veal Scaloppine with Lemon
Veal Scaloppine à la Crème
Veal Scaloppine with Mushrooms and Cream
Pork Chops Charcutière
Pork Chops Robert
Pork Chops Piquante
Veal Chops
Entrecôte Sauté Bordelaise (Sirloin Steak with Red Wine and Shallot Sauce)
Tournedos Vert-Pré
Tournedos Béarnaise
Tournedos Bordelaise
Tournedos Chasseur
Tournedos Rossini
Medallions of Beef with Two Peppers
Côte de Veau Grandmère (Veal Chops with Bacon, Mushrooms, and Onions)
Sautéed Tenderloin Tips with Mushrooms in Red Wine Sauce
À la Carte Service
Beef Tenderloin Tips Chasseur
Beef Sauté à la Deutsch
Beef Stroganoff
Lamb Medallions with Thyme and Garlic Cream
Fillet of Lamb with Mint and Cilantro Jus
Calf's Liver Lyonnaise
Medallions of Venison Poîvrade with Cassis
Medallions of Boar Poîvrade with Cassis
Sautéed Veal Sweetbreads with Shiitake Mushrooms and Port Wine Sauce
Veal Sweetbread and Morel Mushroom Fritters
Simmered Fresh Beef Brisket ("Boiled Beef")
Simmered Pork Shoulder with Cabbage
New England Boiled Dinner
Blanquette of Veal
Blanquette of Lamb
Blanquette of Pork
Irish Lamb Stew
Tripes à la Mode de Caen
Beef Pot Roast
Braised Beef Jardinière
Braised Lamb Shoulder
Swiss Steak
Swiss Steaks in Tomato Sauce
Swiss Steaks with Sour Cream
Swiss Steaks in Red Wine Sauce
Braised Short Ribs
Braised Oxtails
Braised Lamb Shanks
Beef Stew
Beef Stew with Red Wine
Boeuf Bourguignon
Navarin of Lamb (Brown Lamb Stew)
Brown Veal Stew
Brown Veal Stew with White Wine
Beef Pot Pie
Boeuf à la Mode
Beef Stew with Carrots
Chile con Carne
Chili with Beans
Braised Pork Loin with Olives
Daube d'Agneau Provençale (Braised Lamb Provençale)
Veal Fricassee
Pork Fricassee
Veal Shank with Orange
Cotelettes d'Agneau Champvallon (Braised Lamb Cutlets with Potatoes and Onions)
Hungarian Goulash (Veal, Beef, or Pork)
Fricassee of Veal with Peppers
Rabbit with Mustard
Sauerbraten
Braised Sweetbreads
Swedish Meatballs
Veal Curry with Mangoes and Cashews
Lamb Curry
Chapter 13
Cooking Poultry and Game
Baked Herbed Chicken
Baked Rosemary Chicken
Baked Chicken Parmesan
Roast Chicken with Natural Gravy
Roast Herbed Chicken
Roast Chicken with Gravy
Roast Chicken with Cream Gravy
Roast Turkey with Giblet Gravy
Roast Capons and Large Chickens
Roast Turkey, Chicken, or Capon with Cream Gravy
Roast Duckling with Caramelized Apples
Duckling in Paprika
Herb-roasted Squab
Breast of Guinea Fowl en Croûte with Madeira Sauce
Breast of Chicken en Croûte,
Smoke-roasted Spiced Chicken Breasts with Fruit Salsa
Quail Baked with Prosciutto and Herbs
Broiled Chicken
Broiled Chicken, Quantity Method
Broiled Rock Cornish Game Hen
Broiled Tarragon Chicken
Chicken Paillard with Grilled Vegetables
Broiled Poussin or Cornish Hens with Mustard Crust
Grilled Spiced Squab with Couscous and Fig Compote
Grilled Spiced Cornish Hen
Grilled Chicken with Garlic and Ginger
Southwestern Grilled Chicken
Spicy Barbecue-style Grilled Chicken
Grilled Chicken, Oriental Style
Grilled Chicken Marinated in Yogurt and Spices
Grilled Quail Marinated in Soy Barbecue Sauce
Grilled Ostrich or Emu with Adobo Spices
Pan-fried Chicken
Alternative Method, Quantity Service
Country-style Fried Chicken
Sautéed Boneless Breast of Chicken with Mushroom Sauce
Alternative (Quick) Method
Deep-fried Chicken
Alternative Method
Fried Chicken Maryland
Turkey Scaloppine with Shiitake Mushrooms and Roasted Shallots
Quail with Balsamic Glaze
Chicken Sauté with Tomatoes and Mushrooms
Sautéed Chicken Breasts with Lemongrass and Three Peppers
Chicken Pojarski Princesse
Goujons of Chicken in Salad with Sesame Seeds
Chicken Stir-fry with Walnuts
Chicken Breasts Parmesan
Alternative Method
"Boiled" Fowl
Simmered Chicken or Turkey
Chicken or Turkey Pot Pie
Chicken or Turkey Stew
Poached Chicken Breast Princesse
Alternative Method
Poached Chicken Breast Florentine
Chicken Blanquette I
Chicken Blanquette II
Chicken Blanquette à l'Ancienne (Ancient Style)
Chicken Blanquette Brunoise
Chicken Blanquette Argenteuil
Stuffed Chicken Breasts Doria
Chicken Stew with Sorrel
Chicken Fricassee
Chicken Fricassee with Tarragon
Chicken Fricassee à l'Indienne
Fricassee of Turkey Wings
Veal Fricassee
Pork Fricassee
Fricassee à l'Ancienne
Fricassee Brunoise
Fricassee Argenteuil
Chicken Chasseur
Alternative Method
Chicken Bercy
Chicken Portugaise
Chicken Hongroise
Braised Duckling with Sauerkraut
Braised Duckling with Cabbage
Paprika Chicken
Poulet Sauté Basquaise (Basque-style Chicken)
Poulet Sauté au Vinaigre (Lyonnaise-style Chicken with Tomatoes and Vinegar)
Pheasant en Cocotte
Fricassee de Volaille Vallée d'Auge (Fricassee of Chicken with Apples and Cider)
Turkey and Cilantro Roulade with Turmeric and Almonds
Chicken en Cocotte with Côte du Rhône
Ballotine de Poulet Grandmère (Stuffed Boneless Chicken Legs with Mushrooms, Onion, and Bacon)
Salmis of Partridge
Coq an Vin
Arroz con Pollo (Spanish Rice with Chicken)
Duck Confit
Basic Bread Dressing
Sausage Dressing
Chestnut Dressing
Mushroom Dressing
Giblet Dressing
Corn Bread Dressing
Chapter 15
Cooking Fish and Shellfish
Baked Fish with Tomatoes and Mushrooms
Baked Fish à la Menagère
Baked Stuffed Mackerel
Baked Clams Oreganata
Smoke-roasted Salmon Fillet with Pepper Salad
Roasted Monkfish Wrapped in Prosciutto
Baked Oysters with Balsamic Vinegar, Arugula, and Pine Nuts
Broiled Fish Steaks Maître d'Hotel
Grilled Tuna with Sauce Vierge and Spinach
Broiled Mako Shark Steaks with Browned Garlic Vinaigrette
Broiled Lobster
Broiled Rock Lobster Tail
Broiled Shrimp, Scampi Style
Shrimp Brochettes
Broiled Scallops
Broiled Fish Fillets or Steaks with Garlic Butter
Marinated Fillets of Red Snapper with Crispy Potato Scales and Tapenade
Oysters Casino
Clams Casino
Fillets of Sole Meunière
Fillets of Fish Doré
Trout Meunière
Fish Sauté Amandine
Fish Sauté Grenobloise
Sautéed Soft-shell Crabs
Sautéed Scallops with Tomato, Garlic, and Parsley
Sautéed Shrimp
Escalope of Salmon with Sorrel
Crispy Sea Bass with Spices and Coriander Jus
Salmon with an Almond Crust
Crab Cakes with Roasted Pepper Rémoulade
Cornmeal-Crusted Soft-shell Crabs with Cornmeal Pancakes and Roasted Tomatoes
Peppered Haddock with Garlic Whipped Potatoes and Parsley Sauce
Peppered Haddock with Purée of Flageolet Beans Spicy Shrimp or Scallop Sauté
Fried Breaded Fish Fillets
Fried Breaded Scallops
Fried Breaded Shrimp
Fried Oysters or Clams
Cod Cakes
Salmon or Tuna Cakes
Deep-fried Calamari with Spicy Tomato Sauce and Aioli
Court Bouillon for Fish
Poached Whole Fish
Poached Fish Steaks
"Boiled" Shellfish (Lobster, Crab, Shrimp)
Sole Vin Blanc (Poached Fillets of Sole in White Wine Sauce)
À la Carte Service, Fast Method
Glazed Poached Fish
Poached Fish Bonne Femme
Poached Fish Dugléré
Poached Fish Mornay
Poached Fish Florentine
Seafood à la Nage
Poached Fingers of Salmon and Turbot with Saffron and Julienne of Vegetables
Poached Salmon with Lentils in Cream
Sole Fillets Steamed in Beaujolais
Bourride of Monkfish
Lobster à l'Americaine
Lobster Newburg
Shrimp à l'Americaine or Shrimp Newburg
Moules Marinière (Steamed Mussels)
Steamed Mussels (without wine)
Mussels in Cream
Fricassee of Lobster with Cardamom and Cilantro
Mackerel en Papillote
Seafood Newburg
Seafood Curry
Fisherman's Stew
Seafood Casserole au Gratin
Salmon or Tuna Casserole
Tartar of Sea Bass and Salmon
Tuna Carpaccio with Sheep's-Milk Cheese
Quantity Preparation
Buttered Vegetables
Herbed Vegetables
Amandine
Hollandaise
Polonaise
Puréed Butternut Squash
Mashed Rutabagas or Yellow Turnips
Creamed Spinach
Creamed Vegetables
Broccoli Mornay
Broccoli with Cheddar Cheese Sauce
Vegetable Tagliatelle
Cauliflower au Gratin
Grean Beans Basquaise
Mixed Vegetables with Herbs
Compote of Carrots and Onions
Lentils in Cream
Brussels Sprouts Paysanne
Artichokes Gribiche
Purée of Flageolet Beans with Garlic
Flageolet Beans with Wilted Arugula
Artichokes Clamart
White Beans, Bretonne Style
Glazed Root Vegetables
Glazed Carrots (Carrots Vichy)
Pan-fried Eggplant with Tomato Sauce
Pan-fried Eggplant Creole
Eggplant Parmigiana
Zucchini Sauté Provençale
Shredded Zucchini with Shallots
Zucchini with Tomatoes
Zucchini with Cream Black Bean Cakes with Salsa
Corn Sauté Mexicaine
Corn O'Brien
Corn and Zucchini Sauté
Sautéed Mushrooms
Creamed Mushrooms
Duxelles
Braised Red Cabbage
Braised Green or White Cabbage
Sauerkraut
Choucroute Garni Peas à la Française
Braised Celery
Braised Celery Hearts
Braised Celery with Brown Sauce
Braised Celery Root
Braised Lettuce
Carrots with Orange and Cumin
Carrot Purée with Orange and Cumin Ratatouille
Baked Acorn Squash
Gingered Squash
Puréed Squash
Roasted Winter Vegetables
Roasted Onions
Roasted Summer Vegetables
Roasted Garlic
Glazed Sweet Potatoes
Spinach Timbales
Southwestern Corn and Pinto Bean Gratin
Provençale Vegetables Confit
Vegetable Strudels
Eggplants Bayaldi
Tomato and Zucchini Tian
Baked Beans, New England Style
Michigan Baked Beans
Broiled Tomato Slices
Herbed Broiled Tomatoes
Parmesan Broiled Tomatoes
Grilled Vegetable Medley
Onion Rings
Beer Batter
Buttermilk Batter
Other Fried Vegetables
Pea Fritters with Sesame
Celery Leaf Fritters
Vegetable Fritters
Fruit Fritters
Chapter 18
Potatoes and Other Starches
Steamed Potatoes (Pommes Vapeurs)
Parsley Potatoes
New Potatoes
Creamed Potatoes
Hungarian Potatoes
Bouillon Potatoes
Duchesse Potatoes
Whipped or Mashed Potatoes
Garlic Whipped Potatoes
Ancho Whipped Potatoes
Baked Potatoes
Stuffed Baked Potatoes
Macaire Potatoes
Oven Roast Potatoes
Gratin Dauphinoise I
Gratin Dauphinoise II
Savoyarde Potatoes
Scalloped Potatoes
Scalloped Potatoes with Onions
Scalloped Potatoes with Cheese
Scalloped Potatoes with Ham
Boulangère Potatoes
Potatoes au Gratin
Anna Potatoes
Voisin Potatoes
Hashed Brown Potatoes
Roesti Potatoes
Lyonnaise Hashed Browns
Rissolé or Cocotte Potatoes
Alternative Method
Parisienne and Noisette Potatoes
Château Potatoes
Lyonnaise Potatoes
Home Fries or American Fries
Potatoes O'Brien
Potato Pancakes
French Fries
Pont-Neuf Potatoes
Allumette Potatoes (Shoestring or Matchstick Potatoes)
Straw Potatoes
Steakhouse Fries
Potato Chips
Waffle or Gaufrette Potatoes
Potato Croquettes
Berny Potatoes
Dauphine Potatoes
Lorette Potatoes
Potato Croquettes with Peppers
Boiled and Steamed Rice
Rice Pilaf
Tomato Pilaf
Spanish Rice
Turkish Pilaf
Cracked Wheat Pilaf
Orzo Pilaf
Barley Pilaf
Additions to Rice Pilaf
Risotto alla Parmigiana
Restaurant Method
Risotto Milanaise
Risotto with Mushrooms
Risi Bisi
Wheat Berries with Pecans and Poblanos
Brown Rice, Barley, Farro, or Cracked Wheat with Pecans and Poblanos
Bulgur Pilaf with Lemon
Barley with Wild Mushrooms and Ham
Tomato Sauce for Pasta
Meat Sauce
Tomato Cream Sauce
Tomato Sauce with Sausage
Tomato Sauce with Sausage and Eggplant
Tomato Sauce with Ham and Rosemary
Fresh Egg Pasta
Cutting Instructions
Spinach Pasta
Other Colored Pastas
Fettuccine Alfredo
Fettuccine with Vegetables I (Fettuccine Primavera)
Fettuccine with Vegetables II
Fettuccine with Seafood
Fettuccine with Gorgonzola
Pesto (Fresh Basil Sauce)
Spaghettini Puttanesca
Linguine with White Clam Sauce
Baked Lasagne
Vegetable Ravioli in Lemongrass Broth
Ravioli with Cheese Filling
Macaroni and Cheese
Rigatoni or Penne with Sausage and Clams
Rigatoni or Penne with Sausage, Pepper, and Tomatoes
Fettucine with Chiles and Grilled Chicken
Potato Dumplings
Potato Gnocchi with Tomato Sauce
Spaetzle
Chapter 19
Salads and Salad Dressings
Service Variation
Spinach Salad
Caesar Salad
Alternative Method
Tableside Service Garden Salad
Cucumber and Tomato Salad
Tomato and Cucumber Salad with Capers
Tomato Salad
Tomato and Spinach Salad
Tomato and Watercress Salad
Tomato and Onion Salad
Tomato and Green Pepper Salad
Tomato and Avocado Salad
Coleslaw
Mixed Cabbage Slaw
Carrot Coleslaw
Garden Slaw
Coleslaw with Fruit
Salad of Mixed Cabbage and Apples
Basque-style Pepper Salad
Cucumber Salad with Dill and Yogurt
White Bean Salad
Green Bean Salad
Three-Bean Salad
Mushrooms à la Grecque
Carrot Salad
Carrot Raisin Salad
Carrot Pineapple Salad
Carrot Celery Salad
Celery Salad
Oriental Salad with Beef
Mixed Vegetable Salad with Pasta
Macedoine of Vegetables Mayonnaise
Chicken or Turkey Salad
Egg Salad
Tuna or Salmon Salad
Potato Salad
French Potato Salad
Hot German Potato Salad
Dilled Shrimp Salad
Crab or Lobster Salad
Crab, Shrimp, or Lobster Louis
Rice and Shrimp Salad
Curried Rice Salad with Shrimp
Waldorf Salad
Fresh Fruit Chantilly
Chef's Salad
Shrimp in Avocado
Salade Niçoise
Chicken Breast Salad with Walnuts and Blue Cheese
Salad of Seared Sea Scallops with Oriental Vinaigrette
Salad of Belgian Endive, Scallops, and Walnuts
Chicory and Smoked Chicken Salad with Mustard Vinaigrette
Crab and Asparagus Charlotte with Orange and Tomato Vinaigrette
Warm Goat Cheese Salad
Stuffed Tomatoes Chinoise
Jellied Coleslaw
Basic Flavored Gelatin with Fruit
Jellied Fruit Salad
Basic French Dressing or Vinaigrette
Mustard Vinaigrette
Herbed Vinaigrette
Italian Dressing
Piquante Dressing
Chiffonade Dressing
Avocado Dressing
Blue Cheese or Roquefort Dressing
Low-fat Vinaigrette
Walnut Herb Vinaigrette
Orange and Tomato Vinaigrette
Sauce Gribiche
American French or Tomato French Dressing
Oriental Vinaigrette
Mayonnaise
Mayonnaise-based Dressings
Thousand Island Dressing
Louis Dressing
Russian Dressing
Chantilly Dressing
Blue Cheese Dressing
Ranch Dressing
Aioli II
Emulsified French Dressing
Sour Cream Fruit Salad Dressing
Yogurt Fruit Salad Dressing
Cooked Salad Dressing
Honey Lemon Dressing
Honey Cream Dressing
Honey Lime Dressing
Fruit Salad Dressing
Chapter 20
Sandwiches and Hors d'Oeuvres
California Cheeseburger
Cheeseburger (plain)
Cheeseburger with Bacon
California Cheeseburger Deluxe
Submarine Sandwich
Club Sandwich
Bacon, Lettuce, and Tomato Sandwich (BLT)
Grilled Cheese Sandwich
Grilled Ham and Swiss Sandwich
Grilled Cheese and Bacon Sandwich
Reuben Sandwich
Monte Cristo Sandwich
Alternative Method
Barbecued Pork or Beef Sandwich
Turkey BLT Wrap
Vegetarian Wrap with White Beans
Blue Cheese Dip
Cheddar Cheese Dip
Garlic Cheese Dip
Bacon Cheese Dip
Cheese and Chili Dip
Hummus (Chickpea Dip)
Babaganouj
Romesco
Guacamole
Sour Cream Avocado Dip
Spinach Boreks
Stuffed Mushrooms with Cheese
Smoked Salmon Rolls
Fried Chicken Wings
Eggplant Caviar
Prosciutto and Melon Balls
Apple Slices with Curried Chicken and Mango
Smoked Chicken Purses with Sun-dried Tomatoes
Crêpes
Chicken Satay
Beef Teriyaki Skewers
Smoked Salmon and Trout Logs on Pumpernickel
Prosciutto, Blue Cheese, and Walnut Parcels
Cucumber Roundels with Smoked Trout Pâté
Feuilleté Chorizo
Crab Beignets with Lime and Ginger Chutney
Mushrooms Stuffed with Tapenade
Deviled Eggs
Miniature Gougère Puffs
Chicken Liver Pâté
Chapter 21
Breakfast Preparation, Dairy Products, and Coffee and Tea
Eggs Florentine
Eggs Bombay
Cheese Soufflé
À la Carte Service
Spinach Soufflé
Spinach and Ham Soufflé
Mushroom Soufflé
Other Vegetable Soufflés
Salmon Soufflé
Quiche au Fromage (Cheese Tart)
Quiche Lorraine
Onion Quiche
Spinach Quiche
Mushroom Quiche
Seafood Quiche
Pancakes and Waffles
Welsh Rabbit
Sirniki (Russian Fried Cheese Cakes)
Swiss Fondue
Cheese Wafers
Cheese Straws
Chapter 22
Sausages and Cured Foods
Smoked Salmon
Smoked Trout
Smoked Duck
Smoked Turkey or Chicken
Quatre Épices I
Quatre Épices II
Pork Sausage
Toulouse Sausage
Crépinettes
French Garlic Sausage
Veal or Beef Sausage
Venison Sausage
Hot Italian Sausage
Mild Italian Sausage
Spicy Garlic Sausage
Fresh Bratwurst
Lamb Sausage
Herbed Lamb Sausage
Duck Sausage
Boudin Blanc (White Sausage)
Mortadella
Bologna
Smoked Garlic Sausage
Cured Garlic Sausage
Cajun-style Sausage
Andouille
Chapter 23
Pâtés, Terrines, and Other Cold Foods
Mayonnaise Chaud-Froid
Basic Pork Forcemeat
Veal Forcemeat
Chicken Forcemeat I
Chicken Forcemeat II
Duck, Pheasant, or Game Forcemeat Pâté Pastry (Pâte à Pâté)
Veal and Ham Terrine
Veal and Ham Terrine with Foie Gras
Veal and Tongue Terrine
Rabbit Terrine
Game Terrine
Duck Terrine
Country Terrinev Chicken Galantine
Basic Mousseline Forcemeat
Terrine of Vegetables with Chicken Mousseline
Seafood Terrine with Vegetables
Terrine of Vegetables and Chicken in Aspic
Terrine of Vegetables with Foie Gras in Aspic
Lentil and Leek Terrine with Smoked Turkey and Prosciutto
Jambon Persillé (Parslied Ham in Aspic)
Tricolor Vegetable Terrine
Ham Mousse
Mousse of Foie Gras
Terrine of Foie Gras
Chicken Liver Terrine
Rillettes of Pork
Rillettes of Duck, Goose, Rabbit, Turkey, or Chicken
Rillettes of Salmon, Haddock, or Finnan Haddie
Chapter 25
Recipes from International Cuisines
Vegetarian Dashi
Clear Soup with Shrimp
Miso Soup
Sushi Rice
Nigirizushi (Finger Sushi)
Kappa-maki (Cucumber Roll)
Tekka-maki (Tuna Roll)
Chirashizushi (Scatter Sushi)
Shrimp and Vegetable Tempura
Oyako Donburi
Tendon
Chawan Mushi (Japanese Steamed Custard)
Green Beans with Sesame Dressing
Sesame Miso Dressing
Chicken Teriyaki
Egg Rolls or Spring Rolls
Stir-fried Beef with Green Peppers
Stir-fried Mixed Vegetables
Basic Fried Rice
Pearl Balls
Fried Pork Balls
Wontons Eggplant, Sichuan Style
Red-cooked Chicken
Tea-smoked Duck
Crispy Duck
Salsa Cruda
Salsa Verde Cocida
Salsa Roja
Tomato Broth for Chiles Rellenos
Ancho Sauce
Shredded Pork (Carnitas)
Picadillo
Shortcut Picadillo
Mole Poblano de Pollo or de Guajolote
Chiles Rellenos
Frijoles
Frijoles Refritos
Arroz à la Mexicana
Arroz Verde
Elote con Queso
Zuppa di Ceci e Riso
Polenta
Polenta con Sugo di Pomodoro
Polenta con Salsicce
Polenta al Burro e Formaggio
Polenta Fritta or Grigliata
Polenta Grassa
Polenta Pasticciata
Pesce con Salsa Verde
Mozzarella in Carozza
Spiedini alla Romana
Zuppa di Vongole
Zuppa di Cozze
Zuppa di Frutti di Mare
Zuppa di Pesce
Costolette de Vitello Ripiene alla Valdostana
Costolette alla Milanese
Saltimbocca alla Romana
Lombatine di Maiale alla Napoletana
Pollo con Peperoni all'Abruzzese
Spinaci alla Romana.
Spinaci alla Piemontese
Cipolline in Agrodolce
Brandade de Morue (France)
Rohkostsalatteller (Germany)
Caldo Verde (Portugal)
Carbonnade à la Flamande (Belgium)
Dillkött (Sweden)
Dillkött på Lamm Paella (Spain)
Lecsó (Hungary)
Colcannon (Ireland)
Moussaka (Greece)
Soft Rolls
French Bread
White Pan Bread
Whole Wheat Bread
Rye Bread and Rolls
Focaccia
Rosemary Focaccia
Olive Focaccia
Brioche
Sweet Roll Dough
Raised Doughnuts
Danish Pastry
Croissants
Cinnamon Sugar
Streusel or Crumb Topping
Nut Streusel
Clear Glaze for Coffee Cakes and Danish
Date, Prune, or Apricot Filling
Almond Filling
Cheese Filling
Buttermilk Biscuits
Cheese Biscuits
Currant Biscuits
Herb Biscuits
Plain Muffins
Raisin Spice Muffins
Date Nut Muffins
Blueberry Muffins
Whole Wheat Muffins
Corn Muffins
Bran Muffins
Crumb Coffee Cake
Banana Bread
Corn Bread, Muffins, or Sticks
Orange Nut Bread
Popovers
Brown Sugar Spice Cake
Carrot Nut Cake
Chocolate Butter Cake
Old-fashioned Pound Cake
Raisin Pound Cake
Chocolate Pound Cake
Marble Pound Cake
White Cake
Yellow Cake
Devil's Food Cake
Sponge Cake (Genoise)
Chocolate Genoise
Sponge Roll or Jelly Roll
Milk and Butter Sponge
Jelly Roll Sponge
Yellow Chiffon Cake
Chocolate Chiffon Cake
Angel Food Cake
Chocolate Angel Food Cake
Simple Buttercream
Decorator's Buttercream
Cream Cheese Icing
Meringue-type Buttercream
French Buttercream
Chocolate Buttercream
Coffee Buttercream Flat Icing
Caramel Fudge Icing
Quick White Fudge Icing
Quick Chocolate Fudge Icing
Cocoa Fudge Icing
Vanilla Fudge Icing Chocolate Chip Cookies
Brown Sugar Nut Cookies
Oatmeal Raisin Cookies
Tea Cookies
Almond Tea Cookies
Sandwich-type Cookies
Chocolate Tea Cookies Ladyfingers
Coconut Macaroons (Meringue Type)
Sugar Cookies
Rolled Brown Sugar Cookies
Rolled Chocolate Cookies
Shortbread Cookies
Cinnamon Cookies
Chocolate Cinnamon Cookies
Raisin Spice Bars
Peanut Butter Cookies
Icebox Cookies
Butterscotch Icebox Cookies
Chocolate Icebox Cookies
Nut Icebox Cookies
Brownies
Butterscotch Brownies or Blondies
Almond Biscotti
Mealy Pie Dough
Graham Cracker Crust
Short Dough
Apple Pie Filling (Canned Fruit)
Dutch Apple Pie Filling
Cherry Pie Filling
Peach Pie Filling
Pineapple Pie Filling
Blueberry Pie Filling (Frozen Fruit)
Apple Pie Filling
Cherry Pie Filling
Fresh Strawberry Pie Filling
Rhubarb Pie Filling
Fresh Apple Pie Filling
Raisin Pie Filling
Old-fashioned Apple Pie Filling
Custard Pie Filling
Coconut Custard Pie Filling
Pumpkin Pie Filling
Sweet Potato Pie Filling
Squash Pie Filling Pecan Pie Filling
Puff Pastry
Blitz Puff Pastry
Éclair Paste
Meringue
Fruit Cobbler
Apple Betty
Apple Crisp
Peach, Cherry, or Rhubarb Crisp
Poached Pears
Pears in Wine
Poached Peaches
Peaches in Wine Raspberry or Cherry Gratin
Chapter 32
Creams, Custards, Puddings, Frozen Desserts, and Sauces
Chocolate Crème Anglaise
Vanilla Pastry Cream
Chocolate Pastry Cream
Coffee Pastry Cream
Vanilla Cream Pie Filling
Coconut Cream Pie Filling
Banana Cream Pie Filling
Chocolate Cream Pie Filling I
Chocolate Cream Pie Filling II
Butterscotch Cream Pie Filling
Lemon Pie Filling
Vanilla Pudding
Coconut Pudding
Banana Cream Pudding
Chocolate Pudding I and II
Butterscotch Pudding
Baked Custard
Crème Caramel
Blancmange, English Style
Rice Pudding
Raisin Rice Pudding
Bread and Butter Pudding
Cabinet Pudding
Bavarian Cream
Chocolate Bavarian Cream
Coffee Bavarian Cream
Strawberry Bavarian Cream
Raspberry Bavarian Cream
Strawberry Chiffon Dessert or Pie Filling
Raspberry Chiffon Dessert or Pie Filling
Pineapple Chiffon Dessert or Pie Filling
Frozen Strawberry or Raspberry Mousse
Chocolate Chiffon Dessert or Pie Filling
Chocolate Cream Chiffon Pie Filling
Lemon Chiffon Dessert or Pie Filling
Lime Chiffon Dessert or Pie Filling
Orange Chiffon Dessert or Pie Filling
Frozen Lemon Mousse
Pumpkin Chiffon Dessert or Pie Filling
Pumpkin Cream Chiffon
Vanilla Soufflé
Chocolate Soufflé
Lemon Soufflé
Liqueur Soufflé
Coffee Soufflé
Chocolate Mousse
Chocolate Sauce
Caramel Sauce
Hot Caramel Sauce
Clear Caramel Sauce
