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red text = Wayne Gisslen recipes
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Quick link to Chapter:
Chapter 8 | Chapter 9 | Chapter 11| Chapter 13 | Chapter 15 | Chapter 17 | Chapter 18 | Chapter 19 | Chapter 20 | Chapter 21 | Chapter 22 | Chapter 23 | Chapter 25 | Chapter 27 | Chapter 28 | Chapter 29 | Chapter 30 | Chapter 31 | Chapter 32

Chapter 8
Stocks and Sauces

Basic White Stock
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

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Chapter 9
Soups

Consommé
    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

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Chapter 11
Cooking Meats and Game

Roast Rib of Beef au Jus
    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

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Chapter 13
Cooking Poultry and Game

Baked Chicken
    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

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Chapter 15
Cooking Fish and Shellfish

Baked Cod Fillets Portugaise
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

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Chapter 17
Cooking Vegetables

Peas, Carrots, and Pearl Onions with Tarragon Butter
    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

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Chapter 18
Potatoes and Other Starches

Boiled Potatoes (Pommes Natures)
    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

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Chapter 19
Salads and Salad Dressings

Mixed Green Salad
    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

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Chapter 20
Sandwiches and Hors d'Oeuvres

California Burger
    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

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Chapter 21
Breakfast Preparation, Dairy Products, and Coffee and Tea

Eggs Benedict
    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

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Chapter 22
Sausages and Cured Foods

Gravlax
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

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Chapter 23
Pâtés, Terrines, and Other Cold Foods

Classical Chaud-Froid
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

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Chapter 25
Recipes from International Cuisines

Dashi
    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)

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Chapter 27
Yeast Products

Hard Rolls
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

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Chapter 28
Quick Breads

Biscuits
    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

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Chapter 29
Cakes and Icings

Yellow Butter Cake
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

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Chapter 30
Cookies

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

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Chapter 31
Pies and Pastries

Flaky Pie Dough
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

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Chapter 32
Creams, Custards, Puddings, Frozen Desserts, and Sauces

Crème Anglaise (Vanilla Custard Sauce)
    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     

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