43_663743_bindex.qxd 12/19/05 12:18 PM Page 1047

Subject Index

Acid: Bones,in stock,150,152,153,156 cooking with,816-818 Cross-contamination,25,28 and bacterial growth,18 Boulanger,M.,4 in sandwiches,738 Crudité,760 and connective tissue,65 ,152 on buffets,888,889 Cryovac,262 in consommé production,211 Brains,280 pastry filling,923 Cuisson,483 and curdling of milk,809 Braising,70 storage and service,816 Cured foods,825-831 and egg foams,789 fish,458 varieties,812-816 Custard,799,1007-1008,1010 and fiber,506 meat,331-348 Cheese recipes,see Recipe Index Cutting loss,110 in marinades,141 poultry,410-422 Chef,9,10 Cutting techniques,basic,134-140 in stock,151 sausages,838 Chemical poisoning,16,24-25 Cuttlefish,446 and vegetable pigments,508-510 vegetables,559-565 Chicken,352-363 Aging,of meat,261-262 : braising,410-421 Dairy products,807-818.See also ; Allergen,24 faults of,915 broiling and grilling,376-380 Cheese;;Milk Amaranth,620 for sandwiches,736 cutting,360-363 in vegetarian diet,656,658,661 Amino acid,657-658 mixing and production methods, deep-frying,383-384,386,394 Danish pastry,910,920-929 Ammonia,baking,905 910-914,924-926 free range,352 Deep fryers,47-48 Amuse bouche,765-766 quick,931-937 roasting and baking,366-374 Deep-frying,73 Antelope,283 storage,736,914 sautéing and pan-frying,383-398 fish,479-481 Antipasto,764 types,910 simmering and poaching,399-407 potatoes,602-605 AP (as purchased) measurement,100, Bread recipes,see Recipe Index Chicken recipes,see Recipe Index poultry,383-384,386,394 108 Breading,142-143 Chiffon,1013,1016-1019 preparation for,142-144 Appetizers,see Hors d’oeuvres Breakfast preparation,785-805 Chiffonade,139 vegetables,575-578 Arrowroot,164 Broilers,46 Chiffon cake,see Cake Deglaze,167,313 Aspic,849-850,852-853,865-867 Broiling and grilling,71-72 Chitterlings,281 Demi-glace,168,169,175 fish,464-470 Chocolate,905-906 Dessert,frozen,1021-1023 Bacon,804-805 meat,305-312 Cholesterol,121 Dessert,fruit,1001-1003.See also Pie Bacteria,16-19,20-21 poultry,376-378 ,see Dessert recipes,see Recipe Index Baked Alaska,1001 sausage,838 Chutney,187,192,193,202 Dice,134 Baking,70-71 vegetables,573-574 ,442-444 Dips,761-763 bread,914 Broth,185,209-210 Clam recipes,see Recipe Index Doughnut,919,999 cake,944-946 Brunoise,134 Coagulation,65,258 Dressing,salad,see Salad dressing cookies,968 Bruschetta,764,780 in baking,896 Dressing and stuffing,for poultry,423- fish,458-463 Buckwheat,620 egg,788-789 424 potatoes,592-597 Buffalo,283 Cobbler,1001 Dry rub,142,298-299 poultry,366-375 Buffet service,884-889,719-720 Cocktail,760 Duck,353,355,356 vegetables,565-562 Bulgur,619 Coffee,819-821 wild,357 Baking ammonia,905 Butter,810 Conduction,66 Duck recipes,see Recipe Index Baking powder,904 clarified,177,178 Confit,duck,422 Dumplings,651-652 Baking soda,904 compound,178,179 Connective tissue,65 and vegetable cooking,507,510 in baking,900 in fish.428 effect of on fiber,65 in sandwiches,737 in meat,259-260,272-273 Éclair paste,997-999 Barbecue,71 in sauces,161,167,177-183 in poultry,352,353 Egg,786-799 Barding,258,273 Buttercream,953-955 Consommé,206,210-214 in baking,903 Barley,620 Convection,44,66-67 in breading,142-143 Base (stock),159 Cake,939-960 Convenience foods,144-146,159 composition,786 Basting,289,376 altitude adjustments,946-947 Cookie,963-975 in consommé production,211 Batch cooking,539 assembling and icing,958-959 characteristics,964-965 cooking,790-799 Batonnet,134 baking and cooling,944-946 mixing methods,965 custard,799 Batter (for frying),144,576 cutting,960 panning,baking and cooling,968 deviled,775 Bavarian cream,1013-1015 faults of,946 types and makeup methods,966- foam,789,941,999-1001 Bean thread,638 icings for,953-957 968 grades and quality,787 Beans,dried,see Legumes mixing methods,940-942 Cookie recipes,see Recipe Index market forms,787 Beef: scaling and panning,943-944 Cooking methods.See also Baking;Boil- in salad dressing,721 cooking methods,272,273 types,942-943 ing;Braising;Broiling,Deep-frying; in sauces,165-166 cuts,264-265,268 Cake recipes,see Recipe Index Griddling;Grilling;Pan-broiling;Pan- size,787 grades,261 Calamari,446 frying;Poaching;Roasting;Sautéing; soufflé,796-797,798,1014,1020 tenderloin,preparing,317 Calorie,118COPYRIGHTEDSimmering;Steaming MATERIAL substitutes,788 See also Meat Canapé,756-760 dry-heat,70-75 in vegetarian diet,656,661 Beef recipes,see Recipe Index Can sizes,1026 moist-heat,68-70 Egg recipes,see Recipe Index ,178-180 Caramelization,64 Corn (grain),619 Elastin,260 Beurre manié,164 Carbohydrate: ,901 Elk,283,312 ,177 as nutrient,119,120,125 Cornstarch,164 Emu,357-358,381 ,177 effect of heat on,64 Court bouillon,482-483,484 Emulsion: Biscuits,933,934,935 in meat,258-259 Couscous,619 in salad dressing,722,726-729 Bison,283 Carême,Marie-Antoine,4-5 Crab,451-454 in sauces,165,180 Bisque,207,237 Caribou,283 Crab recipes,see Recipe Index. EP (edible portion) measurement,100, Blanch and chill method,539 Carpaccio,fish,498,503 Crayfish or crawfish,454 108 Blanching,69,140-141 Carving,poultry,369,371 Cream,808-809 Equipment,41-61 Blancmange,1011 Casing,sausage,834 in baking,902 cleaning and sanitizing,30-31,42 Blanquette,326,331,403 Caterina de Medici,8-9 in sauces,167,186 cooking (stationary),43-49 Boar,283,298,322 Caul,281 in soup,221 for sandwich-making,740-741 Boiling,68-69 Caviar,765 Crème anglaise,1007-1008 hand tools,57-61 pasta,638-639 Cereal,breakfast,804 Crêpe,770 holding and storage,52-53 potatoes,585-591 Chaud-froid,850-852,853 Crêpinette,281,839 knives,57-58 rice,621-622 Cheese,811-818 Critical Control Point,33,34 limitations,93 vegetables,544-555 artisan,814-816 Croissant,910,920,929 measuring,56-57 Bones,in meat,267-270 composition,811-812 ,575,604,605 pot,pans,and containers,53-56 1047 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1048

1048 Subject Index

processing,50-52 Glaze (icing): in vegetarian diet,659 in vegetarian diet,656-658 and recipe conversion,106 for cake,957 types,608-610 for sausage making,834-835 for pastry,922 Lettuce,see Salad Oats,620 Escabeche,467 Glaze (reduced stocks),158-159 Liaison (egg yolk and cream),165,167 Octopus,446 Escargot,454 Glazing: in soup,221,222 Oil: Escoffier,Georges-Auguste,5 fish,484 Liver,278,321 flavored,188,200 Espagnole sauce,168,169,174 vegetables,554 ,447-450 in baking,900 Extract,906 Gloves,disposable,26 Lobster recipes,See Recipe Index in salad dressing,720-721 Glucose,901 Omelet,794-796 Farro,620,634 Gluten,895-896,897-898,902 Macaroni,see Pasta Organic,352,512 Fat: in éclair paste,997 Magret,356 Organization,kitchen,8-11 effect of heat on,65 in pie doughs,978 Maillard reaction,65 Ostrich,357-358,381 in baking,899-900 in quick ,932 Malt syrup,902 Ovens,44-46 in forcemeat,855 ,652 Margarine,811 Oxtails,219,280,335 in game,282 Goose,355,356 in baked goods,900 Oysters,441-442 in meat,258 Grain,617-634 in sauces,161 Oyster recipes,see Recipe Index as nutrient,119-121,125 cooking,621 in sandwiches,737 in roux,161-162 in vegetarian diet,659 Marinade,748 Pan-broiling,71-72 in sausage,832 storing and handling,620-621 Marinating,141-142 meat,305-307 smoke point,65 types,617-620 of game,282 Pancakes,800-802 Fatty acid,121 Grain recipes,see Recipe Index of poultry,376 Pan-frying,72 Feet (meat),281 Gravlax,829 Mayonnaise,726-728 fish,470-478 Fiber,64-65,506-507 Gravy,183-184,290,292 in chaud-froid,851 meat,313-323 Fish,427-503 Griddles,47 for sandwiches,737 potatoes,598-601 baking,458-463 Griddling,72,313 Measurement,99-102,105,114,1027 poultry,383-397 broiling and grilling,464-470 Grilling,71-72 in baking,892-894 sausage,838 in canapés,759 fish,464-470 equipment for,56-57 vegetables,556-557 composition and structure,428 meat,305-312 metric,101-102,1026 Pan gravy,183-184,290,292 cooking methods,429,458-493 poultry,376-382 Meat.See also,Beef;Game;Lamb;Pork; Panino,740,749,750 cutting and filleting,429-431 sausage,838 Variety meats;and Veal Papillote,69,495 deep-frying,479-481 vegetables,573-574 aging,261-262 Parasite,16,19,23 doneness,428 Grills,46-47 bone structure,267 Partridge,357,419 fat and lean,428-429 Grinder,51 breakfast,804-805 Pasta,635-650 freshness,439 ,619,633 in canapés,760 cooking,638-639 handling and storage,439-440 Guinea,355,356 composition,258-259 kinds,characteristics,and quality inspection,439 cooking methods,271-275,288- factors,635-638 market forms,429 HACCP,16,33-34,97 348 shapes,636,637 mixed cooking techniques,492- Hare,294 cuts,262-271 Pasta and pasta sauce recipes,see Recipe 498 Hazard,chemical,24-25 doneness,275-278 Index poaching and simmering,482-491 Hazard,food,16 game and specialty,281-284 Pastry,992-999 in sandwiches,738 Hazard,physical,24,25 inspection and grading,260-261 cream horns,996 sautéing and pan-frying,470-478 HDL,122 in salad,677 danish,910,920-929 served raw,498-503 Heart,280 in sandwiches,737 éclairs and cream puffs,997-999 steaming,489,492-493 Heat,effects of on food,64-66 in sausage,832 napoleon,997 varieties and characteristics,432- ,80-84,137 selection,270-271 patty shells,996 438 in stock,152 specifications,271 pinwheels,996 Fish recipes,see Recipe Index Hollandaise,see Sauce,Sauce recipes in stock,150-151 puff,992-997 Flavor profile,building,76-78 ,619 storage,284-285 turnovers,995 Flavoring,78-84 Honey,901-902 structure,259-260 Pastry bag,591 for simmered meats,324 Hors d’oeuvre,755-782 Medici,Caterina de,8-9 Pastry cream,1008-1009 in baking,905-906 adapted from other recipes,763- Menu,87-95 Pastry recipes,see Recipe Index in salad dressing,721-722 764 à la carte and table d’hôte,89-90 Pâté,857-859 vegetables,579 canapés,756-760 accuracy,94-95 chicken liver,778 Flour: cocktails,760 and cost control,94 pastry for,857 dredging with,144 dips,761-763 classical,90-91 Pâté and terrine recipes,See recipe in- in pie doughs,978 relishes,760-761 modern,91-92 dex in sauces,162 serving,756 planning 112-113 Pâte à choux,997-999 strength,895 Hors d’oeuvre recipes,see Recipe Index prix fixe,90 Pathogen,16 types,897-898 Hygiene,25-26 static and cycle,89 Pepper,black,white,and green,82 Flow of food,33 tasting,90 Pepper,red,82-83 Foie gras,870,871,873 Ice cream,1021-1023 types,89-90 ,296 Fondant,953 Icing,953-957 variety and balance in,92-93 Pest control,32 Fond lié,174 Icing recipes,see Recipe Index Meringue,999-1001 Pheasant,357,415 Food cost,107-114 Insect control,32 Mesclun,679 Phytochemicals,122 Food Danger Zone,18,26,27,28,130 Inspection,of meat,260 Metric system,101-102,1026 Pie,978-992 Forcemeat,854-856 Inspection,of seafood,439 Meunière,177,470-472 assembly and baking 982-983 Formulas,baking,892-895 Intestines,281 Microbiology,16-23 chiffon,992,1013,1014,1016-1019 Four-hour rule,26 Microwave,46,67,74-75 filling,984-992 French toast,802-803 Julienne,134 Milk,808-809 fruit tarts,981 Fricassée,331,342,410,416 Jus,184,185-186,290,291-292 in baking,902 Pie dough,978-981 ,575,576,577 Jus lié,174 Millet,620 ingredients,978 Frog legs,454 Minerals,65,120,122 types,979 Frosting (Icing),953-957 Kamut,620 Minimum Safe Internal Temperature,29 Pie dough recipes,see Recipe Index Fruit,677,680-684 Kasha,620,634 ,137 Pie filling: in pie,984 Kidneys,279,312 in consommé production,211 cream,992,1009 Fruit dessert,1001-1003 Knife: for roast meats,289-290 custard or soft,990-991 Fumet,158 handling and using,133-140 in stock,151,152 fruit,984-989 Fungus,16,22 sharpening,133 Mise en place,129-146,512-534 Pie filling recipes,see Recipe Index Fusion cuisine,8 types of,57-58 Miso,660 Pigments,in vegetables,508-510 Mixers,50 Pilaf,623,624,625 Galantine,862-863 La Varenne,6 Molasses,901 Pizza,739,752-753 Game,281-284 Lag phase,18 Moose,283 Plating,878-882 Game birds,357-358 Lamb: Mousse,dessert,1013,1014,1016,1018, Poaching,68,69 Game and game bird recipes,see Recipe cooking methods,272,273 1021 eggs,790-791 Index cuts,266,269 Mousse,savory,865-866,870 fish,482-491 Garde manger,673,847 grades,261 Mousse recipes,see Recipe Index poultry,399,401 Garnish,882-885 leg of,carving,295 Mousseline,863-864,854 Point,Fernand,7 for canapés,758-760 leg of,trimming,295 MSG,83 ,619,632-633 for pâtés and terrines,854 rack of,preparing,297 Muffin,933-934,936-937 Popover,932,936 for salad,684-685 Lamb recipes,see Recipe Index Mushrooms,534-536 Pork: for soup,208-209 Langouste,langoustine,450 Mussels,444-445 aging,261 Gastrique,174 Lard,900 Mussel recipes,see Recipe Index cooking methods,272,273 Gelatin,717-719 Larding,273-274 cuts,266,270 aspic,849-850 LDL,122 Nitrates and nitrites,826-827 doneness,275-276 in stock,150 Leavening,903-905 Noodles,See Pasta grades,261 Gelatinization,64,161 Legumes,608-617 Nutrient density,118 yield grades,260 in baking,896 cooking,610 Nutrition,117-127 Pork recipes,see Recipe Index 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1049

Subject Index 1049

Portion control,100-101 green,687-690 Soup,205-255 Tomato concassé,533 in salad bars,720 ingredients,675-684 bisque,207,237 Tongue,280 in sandwiches,740 quantity production,686 broth,209-210 Tourné,138 Portion cost,112 types,674-675 chowder,207,238-240 Toxin: Potatoes,508-509,530,581-605 vegetable,grain,legume,and pasta, clear,206,209-220 chemical,24-25 baking,592-597 690-701 consommé,206,210-214 plant,22 boiling and steaming,585-591 Salad bar,719-720 cream,206,221-228 seafood,24 deep-frying,602-605 Salad dressing,685,720-732 low-fat,207 Trans fat,122 duchesse,590-591 Salad and salad dressing recipes,see purée,206-207,229-236 Tripe,281,327 market forms,584-585 Recipe Index service of,207-209 Triticale,620 purée,588 Salamanders,46,71 specialty and national,207,241- Truit au bleu,482 quality,584 Salsa,187,191,199 255 Turkey,355,356 in salad,676,702,704,705 ,82 thick,206-207 braising,410 sautéing and pan-frying,598-601 in baking,905 vegetarian,207 carving,371 storing and handling,584 curing,826 Soup recipes,see Recipe Index quantity service,371 types,582-584 in stock,151-152 Spaetzle,651 roasting,366-367,370 recipes,see Recipe Index Sandwiches,735-753 Spaghetti,see Pasta sautéing,383,387 Potentially hazardous foods,18 basic ingredients,736-738 Spelt,620 simmering and poaching,399,409 Pots,pans,and containers,53-56 production,740-752 ,80-84 Turkey recipes,see Recipe Index Poultry,351-424.See also Chicken; types,738-739 in baking,906 Duck;Game birds;Turkey Sandwich recipes,see Recipe Index in cured foods,833 Variety meats,278-281 composition and structure,352- Sanitation,16-34,182 in stock,152 Veal: 353 and eggs,788,1030 Spreads: aging,261 cooking methods,366-411 for cold foods,848,889 for canapés,758 cooking methods,272,273 doneness,358 and pastry cream,1008 for sandwiches,736-737 cuts,265,269 handling and storage,358,359-363 Sauce,159-202 Squab,355,356 doneness,275 in sandwiches,737 Asian,187,193-196 Squab recipes,see Recipe Index grades,261 inspection and grading,354 béchamel,168,171 Squid,446 scaloppine,316 market forms,354-358 butter,177-183 Staling,896-897 Veal recipes,see Recipe Index simmering and poaching,399-409 dessert,1007-1008,1023-1024 Standard Breading Procedure,142-143 Vegetable,506-605 trussing,359 espagnole,168,169,174 Starch: baking,565-572 Poussin,356 families,167-170 in baking,899 boiling and steaming,544-555 ,619 finishing,166-167 instant,165,899,984 braising,559-565 Prague powder,827 flavored oil,188,200 as nutrient,119 broiling and grilling,573-574 Presentation,see Garnish;Plating fond lié,168,174 in pie filling,984 in canapés,759 Professionalism,11-13 for broiled meat,307 as thickening agent,161-165 classifying,514 Protein: functions of,160 in vegetables,5 color changes,508-510 as nutrient,120,121 hollandaise,168,169,170,180-183 Steamer,45,49 deep-frying,575-578 complementary,121,657-658 integral,183 Steaming,69 doneness,507 effect of heat on,65 leading,160,167-169 fish,489,492-493 dried,538,585,608-610 in meat,258 small,168-169 potatoes,585-591 evaluating,514-534 in vegetarian diet,656-658 standards of quality for,170 vegetables,544-555 flavor changes,507-508 Pudding,1009,1010-1021.See also structure of,160-161 Steam kettle,48-49 general cooking rules,511 Bavarian cream;Chiffon;Custard; tomato,168,169,176-177 Steam table,53 handling,512-513 Mousse velouté,168,169,172 Stewing,70,324 mise en place,512-534 Pudding recipes,see Recipe Index Sauce recipes,see Recipe Index Stir-frying,313-314,395,559 nutrient loss,510-511 Sausage,831-845 Stock,150-159 processed,536-538,540 Quail,357 breakfast,805 brown or espagnole,156-157,168, puréeing,545 Quail recipes,see Recipe Index casings,834 174 quality standards,512 Quatre épices,833,839 categories,831-832 dashi,195 quantity cooking,539 Quenelle,393 cooking,837-838 fish,158 in salad,676,690-701 Quiche,799 ingredients,832-833 ingredients for,150-153 in sandwiches,738 Quinoa,620 smoking,837 in sauces,160 sautéing and pan-frying,556-559 Sausage recipes,see Recipe Index vegetable,153,155 storage,540 Rabbit,283-284,305,344 Sautéing,72 white,154-155 texture changes,506-507 Rabbit recipes,see Recipe Index fish,470-477 Storage,26-28,114 Vegetable recipes,see Recipe Index Radiation,67 meat,313-323 of bread,736,914 Vegetarian diet,656-671 Radicchio,679 potatoes,598-601 of butter,810 menus for,658-662 Rangetops,43-44 poultry,383-398 of cheese,816 nutrition,656-658 Ratites,357 sausage,838 of convenience foods,145 types,656 Ravioli,641,645 vegetables,556-559 of eggs,787 Venison,282,304,312,322 Recipe,95-112 Scale,56,99,893 of fish and seafood,439-440,442, Vinaigrette,723-726 baking formulas,892-895 Scallop,445 444,445,449,451,452 Vinegar,721 conversion,103-107 Scallop recipes,see Recipe Index of ice cream,1022 Virus,16,19,22 instructional,97 Scaloppine,veal,cutting,316 of meat,284-285 Vitamin,65-66,120,121-122 standardized,96-97 Scampi,450 of potatoes,584 uses and limitations,95-96 Scoops,56,57 of poultry,358 Waffles,800-801 Reduction,158,165-166 ,78-84 of rice,620 Water: Relish,187,192 broiled meat,306 of vegetables,540 in baking,902 Remouillage,157 for meat,288 Streusel,922 as food component,66 Rice,618-619 poultry,366 Stuffing and dressing,for poultry,423- as nutrient,122 cooking,621-628 in salad dressing,721-722 424 Waters,Alice,7 pilaf,623,624,625 of sauces,167 Sugar: Waxy ,164,899 risotto,623-624,626-627 in sausage,833 in baking,900-902 Wheat,619 wild,619-620 vegetables,579 cooking,1006-1007 Whitewash,164 Rice and grain recipes,see Recipe Index Seviche,498,502 as nutrient,119 Rice stick,638,650 Sherbet,1021 Surimi,454 Yeast,903-904 Rillettes,872,874-875 Shortening,899-900 Sushi,499,500-501 Yeast dough products,909-929 Risotto,623-624,626-627 Shrimp,450-451 Sweetbreads,277-278,322,346 Yield grading,260 Roasting,70-71 Shrimp recipes,see Recipe Index Syrup,cooking,1006-1007 Yogurt,809 meat,288-305 Simmering,68 69 poultry,366-375 eggs,790 Taillevent,6 ,citrus,140 Rock lobster,449-450 fish,482-491 Tandoori chicken,381 Rock shrimp,450 meat,324-330 Tapas,764-765 Rodent control,32 poultry,399-409 Tartare,seafood,498-499 Rotisseries,47 sausage,838 Tea,822-823 Roux,161-164 Skillet,tilting,48 Tempeh,660 Slicers,51 Temperature,and bacterial growth,18 Sachet,152 Smoke-roasting,71,298,374,462 Tempering,165 Safety,35-38,42 Smoking,828-831,837 Tempura,481 Salad,673-732 Snails,454 Teriyaki,396 arrangement and presentation, Solanine,584 Terrine,857-861,863-869,871-874 684-685 Sorbet,1021 Terrine and pâté recipes,see Recipe In- bound,702-705 Soufflé: dex composed,708-716 dessert,1014,1020 Textured vegetable protein (TVP),660 fruit,706-707 frozen,1021 Thickening agents,161-165 gelatin,717-719 savory 796-797,798 Tofu,659-660,664,668 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1050

Recipe Index

Aioli,201,728 Basic Fried Rice,628 Tournedos Chasseur,317 Broiled Mako Shark Steaks with Albufera Sauce,173 Basic Mousseline Forcemeat,863 Tournedos Rossini,317 Browned Vinaigrette,466 Allemande Sauce,173 Basic Pork Forcemeat,856 Tournedos Vert-Pré,317 Broiled Poussin or Cornish Hens with Allumette Potatoes (Shoestring or Basic Vinaigrette,723 Beef Broth,210 Crust,378 Matchstick Potatoes),603 Basic White Stock,155 Beef Noodle Soup,217 Broiled Rock Cornish Game Hen,377 Almond Biscotti,975 Oil,200 Beer Batter,576 Broiled Rock Lobster Tail,468 Almond Filling,923 Basque-Style Pepper Salad,692 Bell Pepper and Tomato Coulis,189 Broiled Salmon in Escabeche,467 Almond Tea Cookies,970 Bavarian Cream,1015 Bell Pepper Coulis,189 Broiled Scallops,469 Amandine,546 Béarnaise Sauce,183 Bercy Sauce,173,175 Broiled Shrimp,Scampi Style,469 American French or Tomato French Béchamel Sauce,171 Berny Potatoes,604 Broiled Smoked Pork Chop with Flageo- Dressing,725 Beef: Beurre Blanc,180 let Beans and Wilted Arugula,309 Ancho Mashed Potatoes,589 Baked Meatballs,303 Beurre Rouge,180 Broiled Strip Loin Steak Maître d’Hôtel, Ancho Sauce,191 Barbecued Pork or Beef Sandwich, Bigarade Sauce,175 307 Anchovy Butter,179 745 Biscuits,935 Broiled Chicken,377 Anchovy Sauce,173 Beef Fajitas,309 Black Bean Cakes with Salsa,612 Broiled Tomato Slices,573 Andouille,844 Beef Pot Pie,336 Black Bean Quesadillas,778 Brown Lamb ,336 Anna Potatoes,597 Beef Pot Roast,334 Blancmange,English Style,1011 Brown Rice,Barley,Farro,or Cracked Apple and Parsnip Soup with Floating Beef Stew with Carrots,337 Blanquette of Lamb,326 Wheat with Pecans and Poblanos,630 Calvados Cream,234 Beef Stew with Red Wine,336 Blanquette of Pork,326 Brown Sauce,174 Apple Betty,1001 Beef Stew,336 Blanquette of Veal,326 Brown Sugar Nut Cookies,969 Apple Crisp,1002 Beef Teriyaki Skewers,771 Blitz Puff Pastry,995 Brown Veal Stew with White Wine,336 Apple Pie Filling (Canned Fruit),986 Boeuf à la Mode,337 Blue Cheese Dip,761 Brown Veal Stew,336 Apple Pie Filling,987 Boeuf Bourguignon,336 Blue Cheese Dressing,728 Brownies,974 Apple Slices with Curried Chicken and Boiled Beef,325 Blue Cheese or Roquefort Dressing,723 Brunswick Soup,217 Mango,769 Braised Beef Jardinière,334 Blueberry Muffins,936 Bruschetta with Parmesan Cheese,780 Applesauce,198 Braised Beef with Ancho Chiles, Blueberry Pie Filling (Frozen Fruit),987 Bruschetta with Tomato and Basil,780 Arroz ala Mexicana,629 340 Boeuf à la Mode,337 Bruschetta with White Beans and Pro- Arroz con Pollo (Spanish Rice with Braised Oxtails,335 Boeuf Bourguignon,336 sciutto,780 Chicken),421 Braised Short Ribs,335 Boiled and Steamed Rice,623 Bruschetta,780 Arroz Verde,629 Broiled Strip Loin Steak Maître Boiled Beef,325 Brussels Sprouts Paysanne,552 Artichokes Clamart,553 d’Hôtel,307 “Boiled”Fowl,400 Buckwheat Pancakes,802 Artichokes Gribiche,553 California Burger,742 Boiled Potatoes (Pommes Natures),586 Buckwheat Pasta,640 Arugula,Citrus,and Salad,707 California Cheeseburger Deluxe, “Boiled”Shellfish (Lobster,Crab, Bulgur Pilaf with Lemon,628 Aurora Sauce,173 742 Shrimp),485 Butter: Avocado Dressing,723 California Cheeseburger,742 Bologna,843 Anchovy,179 Carbonnade à la Flamande,348 Bordelaise Sauce,175 ,179 Babaganouj,762 Cheeseburger (plain),742 Borscht,243 Escargot,179 Bacon Cheese Dip,761 Cheeseburger with Bacon,742 Boudin Blanc (White Sausage),842 Garlic,179 Bacon,Lettuce,and Tomato Sandwich Chile con Carne,339 Bouillon Potatoes,587 ,179 (BLT),743 Chili with Beans,339 Boulangére Potatoes,596 Maître d’Hôtel,179 Baked Acorn Squash,566 Entrecôte Sauté Bordelaise,319 Bourride of Monkfish,490 Mustard,179 Baked Beans,New England Style,611 Grilled Chopped Beef “Steaks”with Braised Beef Jardinière,334 Scallion,179 Baked Chicken Parmesan,367 .311 Braised Beef with Ancho Chiles,340 Shallot,179 Baked Chicken,367 Home-Style All-Beef Meatloaf,303 Braised Hearts,562 Shrimp,179 Baked Oreganata,461 Home-Style Meatloaf,303 Braised Celery Root,562 Snail,179 Baked Cod Fillets Portugaise,459 Hungarian Goulash,344 Braised Celery with Brown Sauce,562 Buttered Vegetables,546 Baked Custard,1010 Italian-Style Meatloaf,303 Braised Celery,562 Buttermilk Batter,576 Baked Fish à la Menagère,460 London Broil,308 Braised Duckling with Cabbage,412 Buttermilk Biscuits,935 Baked Fish with Tomatoes and - New England Boiled Dinner,325 Braised Duckling with Sauerkraut,412 Buttermilk Pancakes,801 rooms,460 Pacific Rim Salad with Beef,696 Braised Green or White Cabbage,560 Butternut Squash Soup with Baked Herbed Chicken,367 Poached Beef Tenderloin with Beef Braised Lamb Shanks,335 Caramelized Apples,232 Baked Lasagne,644 Short Rib Ravioli in Morel Con- Braised Lamb Shoulder,334 Butterscotch Brownies or Blondies,974 Baked Meatballs,303 sommé,330 Braised Lettuce,562 Butterscotch Cream Pie Filling,1009 Baked Oysters with Balsamic Vinegar, Roast Beef Gravy,292 Braised Oxtails,335 Butterscotch Icebox Cookies,973 Arugula,and Pine Nuts,463 Roast Beef with Gravy,291 Braised Pork Loin with Olives,241 Butterscotch Pudding,1009 Baked Pork Chops with Prune Stuffing, Roast Rib of Beef au Jus,291 Braised Red Cabbage,560 301 Salisbury Steak,303 Braised Short Ribs,335 Cabinet Pudding,1012 Baked Potatoes,592 Sauerbraten with Sour Cream Braised Sweetbreads,346 Caesar Dressing ,729 Baked Chicken,367 Gravy,345 Bran Muffins,936 Caesar Salad (Method 1),689 Baked Stuffed Mackerel,461 Sauerbraten,345 Brandade de Morue (France),779 Caesar Salad (Method 2),689 Ballotine de Poulet Grandmère (Stuffed Simmered Fresh Beef Brisket,325 Bread and Butter Pudding,1012 Cajun-Style Sausage,844 Boneless Chicken Legs with Mush- Sirloin Steak with Red Wine and Breaded Pork Cutlets,315 Caldo Verde,251 rooms,,and Bacon),418 Shallot Sauce,319 Breaded Veal Cutlets,315 Calf’s Liver Lyonnaise,321 Balsamic Vinaigrette,723 Stir-Fried Beef with Green Peppers, Brioche,919 California Burger,742 Banana Bread,935 323 Broccoli Mornay,548 California Cheeseburger Deluxe,742 Banana Cream Pie Filling,1009 Swedish Meatballs,346 Broccoli with Cheddar Cheese Sauce, California Cheeseburger,742 Banana Cream Pudding,1009 Swiss Steaks in Red Wine Sauce, 548 Caramel Fudge Icing,956 Barbecue Sauce,198 335 Broccoli,Prosciutto,and Sunflower Caramel Sauce,1024 Barbecued Pork or Beef Sandwich,745 Swiss Steaks in Tomato Sauce,335 Salad,700 Carbonnade à la Flamande,348 Barbecued Spareribs,299 Swiss Steaks with Sour Cream,335 Broiled Chicken,377 Carnitas,328 Barley Pilaf,625 Swiss Steaks,335 Broiled Fish Fillets or Steaks with Garlic Carrot Celery Salad,695 Barley with Wild Mushrooms and Ham, Teriyaki-Style London Broil,308 Butter,469 Carrot Coleslaw,691 629 Texas Red,339 Broiled Fish Steaks Maître d’Hotel 465, Carrot Pineapple Salad,695 Basic Bread Dressing,424 Texas Short Ribs,339 Broiled Lamb Chops,307 Carrot Purée with Orange and , Basic Brown Stock,157 Tournedos Béarnaise,317 Broiled Lamb Kidneys with Bacon,312 563 Basic Flavored Gelatin with Fruit,719 Tournedos Bordelaise,317 Broiled Lobster,468 Carrot Raisin Salad,695 1050 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1051

Recipe Index 1051

Carrot Salad,695 Oyako Donburi,406 Chowder,Potato,238 Country-Style Fried Chicken,384 Carrots with Orange and Cumin,563 Pan-Fried Chicken 384, Chutney: Court Bouillon for Fish,484 Cauliflower au ,549 Chicken,413 Lime and ,202 Crab Beignets with Lime and Ginger Cauliflower Pakoras,782 Poached Chicken Breast Floren- Pineapple,193 Chutney,774 Celery Leaf ,576 tine,401 Tomato Raisin,192 Crab Cakes with Roasted Pepper Ré- Celery Salad,695 Poached Chicken Breast Princesse, Cilantro Oil,200 moulade,474 Chantilly Dressing,728 401 Cookies,972 Crab or Lobster Salad,705 Charcutière Sauce,175 Pollo con Peperoni all’Abruzzese, Cinnamon Oil,200 Crab,Shrimp,or Lobster Louis,705 Chasseur Sauce,175 338 Cinnamon Raisin French Toast,803 Cracked Wheat Pilaf,625 Château Potatoes,599 Poulet Sauté au Vinaigre (Lyon- ,922 Cranberry Beans with Asparagus,616 Cheddar Cheese Dip,761 naise-Style Chicken with Toma- Cipolline in Agrodolce,555 Cream Cheese Icing,954 Cheddar Cheese Sauce,171 toes and Vinegar),414 Clams Casino,470 Cream of Asparagus Soup,223,224 Cheese and Chili Dip,761 Poulet Sauté Basquaise (Basque- Classic Chaud-Froid,851 Cream of Broccoli Soup,223,224,225 Cheese Biscuits,935 Style Chicken),414 Clear Caramel Sauce,1024 Cream of Carrot Soup,223,224 Cheese Filling,923 Red-Cooked Chicken,407 Clear Glaze for Coffee Cakes and Danish, Cream of Cauliflower Soup,223,224 Cheese Soufflé,798 Roast Capons and Large Chickens, 922 Cream of Celery Soup,223,224 Cheese Straws,818 370 Clear Vegetable Soup,215 Cream of Chicken Soup,223,224 Cheese Wafers,818 Roast Chicken with Cream Gravy, Club Sandwich,743 Cream of ,223,224 Cheeseburger (plain),742 368 Cocktail Sauce,201 Cream of Cucumber Soup,223,224 Cheeseburger with Bacon,742 Roast Chicken with Gravy,368 Cocoa Fudge Icing,957 Cream of Mushroom Soup,223 Chef’s Salad,708 Roast Chicken with Natural Gravy, Coconut Cream Pie Filling,1009 Cream of Pea Soup,223,224 Cherry Pie Filling,986 368 Coconut Custard Pie Filling,990 Cream of Spinach Soup,223,224 Cherry Pie Filling,987 Roast Herbed Chicken,368 Coconut Macaroons (Meringue Type), Cream of Tomato Soup,226 Oil,200 Sautéed Boneless Breast of 971 Cream of Watercress Soup,223,224 Chestnut Dressing,424 Chicken with Mushroom Sauce, Coconut Pudding,1009 Cream Sauce,171 Chicken: 385 Cod Cakes,480 Creamed Mushrooms,558 “Boiled”Fowl,400 Sautéed Chicken Breasts with Coffee Bavarian Cream,1015 Creamed Potatoes,586 Arroz con Pollo (Spanish Rice with Lemon Grass and Three Peppers, Coffee Buttercream,955 Creamed Spinach,547 Chicken),421 392 Coffee Pastry Cream,1009 Creamed Vegetables,547 Baked Chicken Parmesan,367 Sautéed Chicken with Tomatoes Coffee Soufflé,1020 Crème Anglaise ( Custard Sauce), Baked Chicken,367 and Mushrooms,391 ,587 1008 Baked Herbed Chicken,367 Simmered Chicken or Turkey,400 Cold Borscht,243 Crème Caramel,1010 Baked Rosemary Chicken,367 Smoked Chicken Forcemeat I,856 Cold Chicken Tomato Bouillon,218 Creole Sauce,176 Ballotine de Poulet Grandmère Smoked Chicken Purses with Sun- Cold ,223 Crêpes,770 (Stuffed Boneless Chicken Legs Dried Tomatoes,770 Cold Jellied Consommé,213 Crépinettes,839 with Mushrooms,Onion,and Ba- Smoked Chicken,831 Coleslaw with Fruit,691 Crispy Duck,408 con),418 Smoke-Roasted Spiced Chicken Collards with Ham,552 Croissants,920 Broiled Chicken,377 Breasts with Fruit Salsa,374 Compote of Carrots and ,551 Crumb Coffee Cake,936 Broiled Poussin or Cornish Hens Southwestern Grilled Chicken,380 Consommé,212 Cucumber ,193 with Mustard Crust,378 Spicy Barbecue-Style Grilled Brunoise,213 Cucumber Roundels with Smoked Trout Broiled Rock Cornish Game Hen, Chicken 380 Chicken and Celery,213 Pâté,773 377 Stuffed Chicken Breasts Doria,404 Chicken and Celery,214 Cucumber Salad with and Yogurt, Broiled Tarragon Chicken,377 Vietnamese Stir-Fried Chicken with Chicken,213 693 Chicken Bercy,411 Chile,398 Cold Jellied,213 Cumin Oil,200 Chicken Blanquette à l’Ancienne Chicken and Andouille Gumbo,244 Double,213 Cured Garlic Sausage,845 (Ancient Style),403 Chicken and Celery Consommé,214 Julienne,213 Currant Biscuits,935 Chicken Blanquette Argenteuil,403 Chicken and Leek Soup,252 Madrilène,213 Curried Rice Salad with Shrimp,705 Chicken Blanquette Brunoise,403 Chicken Liver Pâté,778 Paysanne,213 Curry Butter,179 Chicken Blanquette I,403 Chicken Liver Terrine,874 with Pearl Tapioca,213 Curry Oil,200 Chicken Blanquette II,403 Chicken Noodle Soup,217 au Porto,213 Curry Paste,194,195 Chicken Breast Salad with Walnuts Chicken or Beef Noodle Soup with Veg- Printanière,213 Curry Sauce,173 and Blue Cheese,712 etables,217 au Sherry,213 Custard Pie Filling,990 Chicken Breasts Parmesan,397 Chicken Tomato Bouillon with Pesto, Vermicelli,213 Chicken Chasseur,411 218 Cooked Salad Dressing ,730 Danish Pastry,920 Chicken en Cocotte with Côte du Chicken Tomato Bouillon with Rice,218 Cookies: Dashi,195 Rhône,417 Chicken Vegetable Rice Soup,215 Almond Biscotti,975 Date Nut Muffins,936 Chicken Forcemeat,856 Chickpeas in Spicy Tomato Sauce,617 Almond Tea Cookies,970 Date,Prune,or Apricot Filling,923 Chicken Fricassée à l’Indienne,410 Chicory and Smoked Chicken Salad with Brown Sugar Nut Cookies,969 Daube d’Agneau Provençale,342 Chicken Fricassée with Tarragon, Mustard Vinaigrette,713 Brownies,974 Dauphine Potatoes,604 410 Chiffonade Dressing,723 Butterscotch Brownies or Decorator’s Buttercream,954 Chicken Fricassée,410 Chile con Carne,339 Blondies,974 Deep-Fried Calamari with Spicy Tomato Chicken Galantine,862 Chiles Rellenos,578 Butterscotch Icebox Cookies,973 Sauce and Aioli,480 Chicken Hongroise,411 Chili Barbecue Sauce,199 Chocolate Chip Cookies,969 Deep-Fried Chicken,386 Chicken or Turkey Pot Pie,402 Chili Marinade,748 Chocolate Cinnamon Cookies,972 Demi-glace,175 Chicken or Turkey Salad,703 Chili with Beans,339 Chocolate Icebox Cookies,973 Deviled Eggs,775 Chicken or Turkey Stew,402 Chilled Leek and Potato Soup with Chocolate Tea Cookies,970 Deviled Sauce,175 Chicken Paillard with Grilled Veg- Shrimp and Fennel Salad,236 Cinnamon Cookies,972 Diable Sauce,175 etables,377 Chilled Melon and Mint Soup,255 Coconut Macaroons (Meringue Dilled Shrimp Salad,705 Chicken Pojarski Princesse,393 Chilled Tomato and Basil Soup,247 Type),971 Dillkött på Lamm,329 Chicken Portugaise,411 Chimichurri Sauce,191 Icebox Cookies,973 Dillkött,329 Chicken Satay,771 Chinese Hot and Sour Soup,246 Ladyfingers,970 Double Consommé.213 Chicken Stew with ,405 Cream Sauce,190 Nut Icebox Cookies,973 Duchesse Potatoes,590 Chicken Stir-Fry with Walnuts 395, Chirashizushi (Scatter Sushi),500 Oatmeal Raisin Cookies,969 Duck Confit,422 Chicken Teriyaki,396 Chocolate Bavarian Cream,1015 Peanut Butter Cookies,973 Duck Sausage,841 Coq au Vin 420, Chocolate Buttercream,955 Raisin Spice Bars,972 Duck Terrine,861 Country-Style Fried Chicken,384 Chocolate Chiffon Dessert or Pie Filling, Rolled Brown Sugar Cookies,971 Duck,Pheasant,or Game Forcemeat,856 Deep-Fried Chicken,386 1017 Rolled Chocolate Cookies,971 Duckling in Paprika,373 Fricassée à l’Ancienne,410 Chocolate Chip Cookies,969 Sandwich-Type Cookies,970 Dutch Apple Pie Filling,986 Fricassée Argenteuil,410 Chocolate Cinnamon Cookies,972 Shortbread Cookies,971 Duxelles,558 Fricassée Brunoise,410 Chocolate Cream Chiffon Pie Filling, Sugar Cookies,971 Fricassée de Volaille Vallée d’Auge 1017 Tea Cookies,970 Éclair Paste,998 (Fricassée of Chicken with Ap- Chocolate Cream Pie Filling I,1009 Coq au Vin 420, Ecuadorian Quinoa and Peanut Soup, ples and Cider),416 Chocolate Cream Pie Filling II,1009 Corn and Crab Chowder with Basil,239 247 Fried Chicken Maryland,387 Chocolate Crème Anglaise,1008 Corn and Poblanos In Cream,558 Egg Rolls or Spring Rolls,776 Goujons of Chicken in Salad with Chocolate Icebox Cookies,973 Corn Bread Dressing,424 Egg Salad,703 Seeds,394 Chocolate Mousse,1021 Corn Bread,Muffins,or Sticks,937 Eggplant Caviar,768 Grilled Chicken Aioli Sandwich Chocolate Pastry Cream,1009 Corn Chowder,238 Eggplant Parmigiana,557 with Tomato and Avocado,751 Chocolate Pudding I and II,1009 Corn Muffins ,936 Eggplant,Roasted Pepper,and Fontina Grilled Chicken Caesar,689 Chocolate Sauce,1024 Corn with Poblanos,558 Panino,750 Grilled Chicken Marinated in Yo- Chocolate Soufflé,1020 -Crusted Soft-Shell Crabs with Eggplant,Sichuan Style,564 gurt and ,380 Chocolate Tea Cookies,970 Cornmeal Pancakes and Roasted Eggplants Bayaldi,570 Grilled Chicken with Garlic and Choron Sauce,183 Tomatoes,475 Eggs Benedict,791 Ginger,380 Chowder,Corn and Crab with Basil,239 Costolette alla Milanese,323 Eggs Bombay,791 Grilled Chicken,Oriental Style,380 Chowder,Corn,238 Costolette di Vitello Ripiene alla Val- Eggs Florentine,791 Grilled Spiced Cornish Hen,379 Chowder,Manhattan Clam,240 dostana,323 Elote con Queso,571 Poblano de Polo or de Gua- Chowder,New England Clam,240 Côte de Veau Grandmère,319 Empanadas with Roasted Poblanos and jolote,409 Chowder,New England Fish,240 Country Terrine,861 Cheese,781 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1052

1052 Recipe Index

Emulsified French Dressing,729 Southwestern Grilled Salmon Sand- Ginger Oil,200 Hummus (Chickpea Dip),762 Entrecôte Sauté Bordelaise,319 wich,748 Gingered Squash,566 Hungarian Goulash (Veal,Beef,or Pork), Escalope of Salmon with Sorrel,473 Steamed Sea Bass with Garlic and Glazed Carrots (Carrots Vichy),554 344 Escargot Butter,179 Ginger,496 Glazed Ham with Cider Sauce,302 Hungarian Potatoes,587 Espagnole Sauce,174 Tartar of Sea Bass and Salmon,499 Glazed Poached Fish,487 Hungarian Sauce,173 Essence of Celery Consommé,213 Tekka-maki (Tuna Roil),500 Glazed Root Vegetables,554 Trout Meunière,472 Glazed Sweet Potatoes,568 Icebox Cookies,973 Falafel ,671 Zuppa di Pesce,491 Goujons of Chicken in Salad with Indonesian Peanut Sauce,195 Falafel and Roasted Vegetables in Pita, Fish Fumet,158 Sesame Seeds,394 Insalata Caprese ,697 747 Fisherman’s Stew,497 Graham Cracker Crust,981 Irish Lamb Stew,327 Farrotto with Pecorino Cheese,634 Flageolet Beans with Wilted Arugula,613 Gratin Dauphinoise I,594 Italian Chickpea and Rice Soup,252 Fat-Free Roasted Garlic Vinaigrette,726 Flaky Pie Dough,980 Gratin Dauphinoise II,595 Italian Dressing,723 Fat-Free Vinaigrette,726 Flat Icing,956 Gratin of Corn and Poblanos,558 Italian Sauce,175 Fettuccine Alfredo,642 Flavored Oils,200 Gratin of Fennel,565 Italian-Style Meatloaf,303 Fettuccine with Gorgonzola,642 Focaccia,918 Gravlax,829 Ivory Sauce,173 Fettuccine with Seafood,642 Fond Lié,174 Green Beans Basquaise,549 Fettuccine with Vegetables I (Fettuccine Foyot Sauce,183 Green Beans with Pecans and Browned Jambon Persillé (Parslied Ham in Aspic), Primavera),642 French Bread,917 Shallots,551 866 Fettuccine with Vegetables II,642 French Buttercream,955 Green Beans with Roasted Peppers and Japanese Clear Soup with Shrimp,250 Fettucine with Chiles and Grilled ,603 Bacon,551 Jellied Fruit Salad,718 Chicken,647 French Garlic Sausage,840 Green Beans with Sesame Dressing,550 Jus,Mushroom,188 Feuilleté Chorizo,773 French Onion Soup Gratinée,241 Green Curry Paste,195 Jus Lié,174,292 Fig Compote,202 French ,705 Grilled Cheese and Bacon Sandwich, Fillet of Lamb with Mint and Cilantro Fresh Apple Pie Filling,988 744 Kappa-maid (Cucumber Roll),500 Jus,321 Fresh Bratwurst,841 Grilled Cheese Sandwich,744 Kasha Pilaf with Egg,634 Fillets of Fish Doré,472 Fresh Egg Pasta,640 Grilled Ham and Swiss Sandwich,744 Fillets of Sole Meunière,472 Fresh Sauerkraut,561 Grilled Chicken Aioli Sandwich with Ladyfingers,970 Fish: Fresh Strawberry Pie Filling,987 Tomato and Avocado,751 Lamb: Baked Cod Fillets Portugaise,459 Fresh Tomato Coulis with Garlic,177 Grilled Chicken Caesar,689 Blanquette of Lamb,326 Baked Fish à la Menagère,460 Fricassée à l’Ancienne,410 Grilled Chicken Marinated in Yogurt and Braised Lamb Shanks,335 Baked Fish with Tomatoes and Fricassée Argenteuil,410 Spices,380 Braised Lamb Shoulder,334 Mushrooms,460 Fricassée Brunoise,410 Grilled Chicken with Garlic and Ginger, Broiled Lamb Chops,307 Baked Stuffed Mackerel,461 Fricassée de Volaille Vallée d’Auge (Fric- 380 Broiled Lamb Kidneys with Bacon, Bourride of Monkfish,490 assée of Chicken with Apples and Grilled Chicken,Oriental Style,380 312 Broiled Fish Fillets or Steaks with Cider),416 Grilled Chopped Beef “Steaks”with Mar- Brown Lamb Stew,336 ,469 Fricassee of Turkey Wings.410 joram.311 Daube d’Agneau Provençale,342 Broiled Fish Steaks Maître d’Hotel Fried Breaded Fish Fillets,479 Grilled Chopped Lamb “Steaks”with Dillkött på Lamm,329 465, Fried Breaded Scallops,479 Rosemary and Pine Nuts,311 Fillet of Lamb with Mint and Broiled Mako Shark Steaks with Fried Breaded Shrimp,479 Grilled Loin of Elk,312 Cilantro Jus,321 Browned Garlic Vinaigrette,466 Fried Chicken Maryland,387 Grilled Mahi-mahi with Fruit Salsa,466 Grilled Chopped Lamb “Steaks” Broiled Salmon in Escabeche,467 Fried Chicken Wings,768 Grilled Marinated Pork Tenderloin with with Rosemary and Pine Nuts, Chirashizushi (Scatter Sushi),500 Fried Oysters or Clams,479 Sweet Potato Purée and Warm Chipo- 311 Cod Cakes,480 Fried Pork Balls,328 tle Salsa,310 Herbed Lamb Sausage,841 Court Bouillon for Fish,484 Frijoles de Ia Olla,611 Grilled Ostrich or Emu with Adobo Irish Lamb Stew,327 Escalope of Salmon with Sorrel, Frijoles Refritos,611 Spices,381 Lamb Curry,347 473 Frozen Lemon Mousse,1018 Grilled Portobello and Boursin Sand- Lamb Medaillons with Thyne and Fillets of Fish Doré,472 Frozen Strawberry or Raspberry wich,751 Garlic Cream,320 Fillets of Sole Meunière,472 Mousse,1016 Grilled Portobello and Tomato Sand- Lamb Sausage,841 Fish Sauté Amandine,472 Fruit Cobbler,1001 wich,751 Lamb Tagine with Chickpeas,329 Fish Sauté Grenobloise,472 Fruit Fritters,577 Grilled Quail Marinated In Soy Barbecue Moussaka,572 Fisherman’s Stew,497 Fruit Salad Dressing,731 Sauce,381 Navarin of Lamb,336 Fried Breaded Fish Fillets,479 Fruit Salsa,199 Grilled Spiced Cornish Hen,379 Rack of Lamb Persillé,296 Glazed Poached Fish,487 Fruit-Glazed Ham,302 Grilled Spiced Squab with Couscous and Roast Boneless Shoulder of Lamb, Gravlax,829 Fig Compote,379 294 Grilled Mahi-mahi with Fruit Salsa, Game: Grilled Spiced Turkey Burger,382 Roast Leg of Lamb Boulangère,294 466 Game Chili,339 Grilled Tuna with Sauce Vierge and Roast Leg of Lamb,294 Grilled Tuna with Sauce Vierge and Game Forcemeat,856 Spinach,465 Roast Rack of Lamb aux Primeurs, Spinach,465 Game Terrine,861 Grilled Vegetable Kebabs,574 296 Mackerel en Papillote,495 Grilled Loin of Elk,312 Grilled Vegetable Medley,574 Roast Rack of Lamb,296 Nigirizushi (Finger Sushi),500 Grilled Venison with Lime Butter, Grilled Vegetable Sandwich with Goat Roast Stuffed Shoulder of Lamb, Pan-Fried Catfish with Shrimp 312 Cheese and Sun-Dried Tomatoes,750 294 Etouffée,478 Leg of Venison Grand Veneur,304 Grilled Venison with Lime Butter,312 Shish Kebab,311 Peppered Haddock with Garlic Loin or Rack of Venison Grand Grits with Cheddar Cheese,633 Lecsó (Hungary),564 Whipped Potatoes and Veneur,304 Guacamole,763 Leg of Venison Grand Veneur,304 Sauce,475 Medallions of Boar Poîvrade with Gulyas,243 Lemon Chiffon Dessert or Pie Filling, Peppered Haddock with Purée of Cassis,322 1018 Flageolet Beans,475 Medallions of Venison Poîvrade Ham Mousse,870 Lemon Oil,200 Pesce con Salsa Verde,489 with Cassis,322 Ham with Brown Cider Sauce,302 Lemon Pie Filling,1009 Poached Fingers of Salmon and Tur- Rabbit with Mustard,344 Hard Rolls,916 Lemon Soufflé,1020 bot with and Julienne of Red Wine Marinade for Game,304 Hashed Brown Potatoes,598 Lemon Vinaigrette,723 Vegetables,488 Roast Loin of Rabbit with Risotto, Heirloom Tomato Salad ,697 Lentil and Leek Terrine with Smoked Poached Fish Bonne Femme,487 305 Herb Biscuits,935 Turkey and Prosciutto,868 Poached Fish Dugléré,487 Smoke-Roasted Shoulder of Boar, Herb Butter,179 Lentil Salad,700 Poached Fish Florentine,487 298 Herb Cream Sauce,190 Lentils in Cream,613 Poached Fish Mornay,487 Venison Sausage,840 Herb Sauce,173 Lightly Saffroned Mussel Soup,251 Poached Fish Steaks,485 See also Game birds Herbed Broiled Tomatoes,573 Lime and Ginger Chutney,202 Poached Salmon with Lentils in Game birds: Herbed Butter Sauce,180 Lime Chiffon Dessert or Pie Filling,1018 Cream,488 Grilled Ostrich or Emu with Adobo Herbed Lamb Sausage,841 Linguine with White Clam Sauce,643 Poached Whole Fish,485 Spices,381 Herbed Vegetables,546 Liqueur Soufflé,1020 Roasted Monkfish Wrapped in Pro- Grilled Quail Marinated In Soy Bar- Herbed Vinaigrette,723 Lobster a l’Americaine,493 sciutto,463 becue Sauce,381 Herb-Roasted Squab,373 Lobster Bisque,237 Salmon or Tuna Cakes,480 Pheasant en Cocotte,415 Hollandaise Sauce,182 Lobster Newburg,493 Salmon or Tuna Casserole,498 Quail Baked with Prosciutto and Hollandaise,546 Loin or Rack of Venison Grand Veneur, Salmon with an Almond Crust,474 Herbs,375 or American Fries,599 304 Seafood ala Nage,487 Quail with Balsamic Glaze,389 Home-Style All-Beef Meatloaf,303 Lombatine di Maiale alla Napoletana,338 Seafood Casserole au Gratin,498 Quail with Creole Spices,390 Home-Style Meatloaf,303 London Broil,308 Seafood Curry,496 Salmis of Partridge,Pheasant, Honey Cream Dressing,731 Lorette Potatoes,604 Seafood Newburg,496 Squab,Wild Duck,or Guinea Honey Lemon Dressing,731 Louis Dressing,728 Skate with Caper Butter,477 Hen,419, Honey Lime Dressing,731 Low-Fat Buttermilk Yogurt Dressing,732 Smoked Salmon,830 Garden Salad 690 Coleslaw,691 Hoppin’John,615 Lyonnaise Hashed Browns,598 Smoked Trout,830 Garden Slaw,691 Oil,200 Lyonnaise Potatoes,599 Smoke-Roasted Salmon Fillet with Garlic Butter,179 Horseradish Sauce,173 Lyonnaise Sauce,175 Pepper Salad,462 Garlic Cheese Dip,761 Horseradish Sauce,201 Sole Fillets Steamed in Beaujolais, Garlic Mashed Potatoes,589 Hot Caramel Sauce,1024 Macaire Potatoes,593 489 Garlic Oil,200 Hot German Potato Salad,705 Macaroni and Cheese,646 Sole Vin Blanc (Poached Fillets of Gazpacho,254 Hot Italian Sausage,840 Macedoine of Vegetables Mayonnaise, Sole in White Wine Sauce),486 Giblet Dressing,424 Huevos Rancheros,793 703 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1053

Recipe Index 1053

Mackerel en Papillote,495 Paella ,631 Coconut Custard Pie Filling,990 Glazed Ham with Cider Sauce,302 Madeira Sauce,175 Pan-Fried Catfish with Shrimp Etouffée, Custard Pie Filling,990 Grilled Marinated Pork Tenderloin Maître d’Hôtel Butter,179 478 Dutch Apple Pie Filling,986 with Sweet Potato Purée and Maltaise Sauce,183 Pan-Fried Chicken 384, Fresh Apple Pie Filling,988 Warm Chipotle Salsa,310 Manhattan ,240 Pan-Fried Eggplant Creole,557 Fresh Strawberry Pie Filling,987 Ham with Brown Cider Sauce,302 Marchand de Vin Sauce,175 Pan-Fried Eggplant with Tomato Sauce, Lemon Chiffon Dessert or Pie Fill- Hot Italian Sausage,840 Mashed or Whipped Potatoes,589 557 ing,1018 Hungarian Goulash,344 Mashed Rutabagas or Yellow Turnips, Panzanella,699 Lemon Pie Filling,1009 Irish Lamb Stew,327 547 Paprika Chicken,413 Lime Chiffon Dessert or Pie Filling, Lombatine di Maiale alla Napole- Masoor (Red Lentils with Spices), Paprika Oil,200 1018 tana,338 615 Parisienne and Noisette Potatoes,599 Old-Fashioned Apple Pie Filling, Mild Italian Sausage,840 Mayonnaise Chaud-Froid,851 Parmesan Broiled Tomatoes,573 989 Pearl Balls,328 Mayonnaise,728 Parsley Oil,200 Orange Chiffon Dessert or Pie Fill- Picadillo,328 Mealy Pie Dough,980 Parsley Potatoes,586 ing,1018 Pork Chops Charcutière,318 Meat Sauce,639 Pasta and pasta sauce: Peach Pie Filling,986 Pork Chops Piquante,318 Medallions of Boar Poîvrade with Cassis, Baked Lasagne,644 Pecan Pie Filling,991 Pork Chops Robert,318 322 Buckwheat Pasta,640 Pineapple Chiffon Dessert or Pie Pork Fricassée,342 Medallions of Venison Poîvrade with Cas- Fettuccine Alfredo,642 Filling,1016 Pork Fricassée,410 sis,322 Fettuccine with Gorgonzola,642 Pineapple Pie Filling,986 Pork Sausage,839 Meringue,1000 Fettuccine with Seafood,642 Pumpkin Chiffon Dessert or Pie Rillettes of Pork,875 Meringue-Type Buttercream,954 Fettuccine with Vegetables I (Fet- Filling,1019 Roast Loin of Pork with Ginger,300 Michigan Baked Beans,611 tuccine Primavera),642 Filling,991 Roast Loin of Pork with Sage and Mignonette Sauce,202 Fettuccine with Vegetables II,642 Raisin Pie Filling,988 Apples,293 Mild Italian Sausage,840 Fettucine with Chiles and Grilled Raspberry Chiffon Dessert or Pie Roast Pork Tenderloin with Leeks Minestrone,253 Chicken,647 Filling,1016 and Whole Grain Mustard,300 Miniature Gougére Puffs,775 Fresh Egg Pasta,640 Rhubarb Pie Filling,988 Shish Kebab,311 Miso Soup,250 Linguine with White Clam Sauce, Squash Pie Filling,991 Shortcut Picadillo,328 Mixed Bean Salad with Olives and Toma- 643 Strawberry Chiffon Dessert or Pie Shredded Pork (Carnitas),328 toes,698 Macaroni and Cheese,646 Filling,1016 Simmered Pork Shoulder with Cab- Mixed Cabbage Slaw,691 Meat Sauce,639 Sweet Potato Pie Filling,991 bage,325 Mixed Green Salad 688 Spinach Salad Other Colored Pastas,640 Vanilla Cream Pie Filling,1009 Smoke-Roasted Pork Shoulder,298 ,688 Pesto (Fresh Basil Sauce),644 Pineapple Chiffon Dessert or Pie Filling, Spicy Garlic Sausage,840 Mixed Vegetable Salad with Pasta,697 Pizzoccheri,648 1016 Thai Green Curry of Pork with Veg- Mixed Vegetables with Herbs,550 Ravioli with Cheese Filling,641 Pineapple Chutney,193 etables,318 Mole Poblano de Pollo or de Guajolote, Rice Sticks,Singapore Style,650 Pineapple Pie Filling,986 Toulouse Sausage,839 409 Rigatoni or Penne with Sausage Pinto Bean Enchiladas,666 Wontons,328 Monte Cristo Sandwich,745 and Clams,646 Piquant Vegetable Soup with Chickpeas, Port Wine Sauce,175,198 Mornay Sauce for Glazing or Gratinée- Rigatoni or Penne with Sausage, 216 Portugaise (Portuguese) Sauce,176 ing,171 Pepper,and Piquant Vegetable Soup with Roasted Pot Pie: Mornay Sauce,171 Spaghettini Puttanesca,643 Garlic,216 Beef,336 Mortadella,843 Spinach Pasta,640 Piquante Dressing,723 Chicken or Turkey,402 Moules Marinière (Steamed Mussels), Tomato Cream Sauce,639 Piquante Sauce,175 Pot Roast,Beef,334 494 Tomato Sauce for Pasta,639 Pizza Margherita,752 Potage Crécy,230 Moussaka,572 Tomato Sauce with Ham and Rose- Pizza Marinara,752 Potage Cressonière (Watercress Soup, Mousse of Foie Gras,870 mary,639 Pizzoccheri,648 233 Mousseline Sauce,183 Tomato Sauce with Sausage and Plain Muffins,936 Potage Parmentier,230 Mushroom Barley Soup,216 Eggplant,639 Poached Beef Tenderloin with Beef Potage Solferino,230 Mushroom Dressing,424 Tomato Sauce with Sausage,639 Short Rib Ravioli in Morel Consommé, Potatoes: Mushroom Jus,188 Tomatoes,646 330 Allumette Potatoes (Shoestring or Mushroom Quiche,799 Vegetable Ravioli In Lemon Grass Poached Chicken Breast Florentine,401 Matchstlck Potatoes),603 Mushroom Sauce,173,175 Broth,645 Poached Chicken Breast Princesse,401 Ancho Mashed Potatoes,589 Mushroom Soufflé,798 Whole Wheat Maltagliate with Poached Fingers of Salmon and Turbot Anna Potatoes,597 Mushrooms á la Grecque,694 Porcini and Peas,649 with Saffron and Julienne of Vegeta- Baked Potatoes,592 Mushrooms Stuffed with Tapenade,774 Whole Wheat Pasta,640 bles,488 Berny Potatoes,604 Mussels In Cream,494 Pasta e Fagioli,614 Poached Fish Bonne Femme,487 Boiled Potatoes (Pommes Natures), Mussels,Steamed,494 Pâté Pastry (Pâte á Pâté),857 Poached Fish Dugléré,487 586 Mustard Butter,179 Pea Fritters with Sesame,577 Poached Fish Florentine,487 Bouillon Potatoes,587 Mustard Sauce,171 Peach Pie Filling,986 Poached Fish Mornay,487 Boulangére Potatoes,596 Mustard Vinaigrette,723 Peach,Cherry,or Rhubarb Crisp,1002 Poached Fish Steaks,485 Château Potatoes,599 Peaches In Wine,1002 Poached Peaches,1002 Colcannon,587 Nantua Sauce,171 Peanut Butter Cookies,973 Poached Pears,1002 Creamed Potatoes,586 Navarin of Lamb,336 Pearl Balls,328 Poached Salmon with Lentils in Cream, Dauphine Potatoes,604 Navy Bean Soup,234 Pears in Wine,1002 488 Duchesse Potatoes,590 New England Boiled Dinner,325 Peas à la Française,562 Poached Whole Fish,485 French Fries,603 New England Clam Chowder,240 Peas,Carrots,and Pearl Onions with Tar- Poîvrade Sauce,175 Garlic Mashed Potatoes,589 New England Fish,240 ragon Butter,546 Polenta al Burro e Formaggio,632 Gratin Dauphinoise I,594 New Potatoes,586 Pecan Pie Filling,991 Polenta con Salsicce,632 Gratin Dauphinoise II,595 Nigirizushi (Finger Sushi),500 Peppered Haddock with Garlic Whipped Polenta con Sugo di Pomodoro,632 Hashed Brown Potatoes,598 Nonpuréed Bean ,231 Potatoes and Parsley Sauce,475 Polenta Fritta or Grigliata,632 Home Fries or American Fries,599 Noodle Bowl with Stir-Fried Vegetables, Peppered Haddock with Purée of Fla- Polenta Grassa,632 Hungarian Potatoes,587 Tofu,and Peanuts,664 geolet Beans,475 Polenta Pasticciata,632 Lorette Potatoes,604 Normandy Sauce,173 Perigueux Sauce,175 Polenta,632 Lyonnaise Hashed Browns,598 Nuoc Cham (Vietnamese Dipping Persillade,296 Pollo con Peperoni all’Abruzzese,338 Lyonnaise Potatoes,599 Sauce),193 Pesce con Salsa Verde,489 Polonaise,546 Macaire Potatoes,593 Nut Icebox Cookies,973 Pesto (Fresh Basil Sauce),644 Pont-Neuf Potatoes,603 Mashed or Whipped Potatoes,589 Nut Streusel,922 Pheasant en Cocotte,415 Ponzu Sauce,196 New Potatoes,586 Pho Bo,245 Popovers,936 Oven Roast Potatoes,593 Oatmeal Raisin Cookies,969 Picadillo,328 Pork: Parisienne and Noisette Potatoes, Old-Fashioned Apple Pie Filling,989 Pie fillings: Baked Pork Chops with Prune 599 Olive Focaccia,918 Apple Pie Filling (Canned Fruit), Stuffing,301 Parsley Potatoes,586 Onion Quiche,799 986 Barbecued Pork or Beef Sandwich, Pont-Neuf Potatoes,603 Onion Rings,576 Apple Pie Filling,987 745 Potato and Eggplant Stew with Orange Chiffon Dessert or Pie Filling, Banana Cream Pie Filling,1009 Barbecued Spareribs,299 Cilantro,588 1018 Blueberry Pie Filling (Frozen Basic Pork Forcemeat,856 Potato Chips,603 Orange Nut Bread,937 Fruit),987 Blanquette of Pork,326 Potato with Peppers, Orange Oil,200 Butterscotch Cream Pie Filling, Braised Pork Loin with Olives,241 605 Oil,200 1009 Breaded Pork Cutlets,315 Potato Croquettes,604 Oriental Vinaigrette,725 Cherry Pie Filling,986 Broiled Lamb Kidneys with Bacon, Potato Dumplings,651 Oriental-Style Shrimp Soup with Egg Cherry Pie Filling,987 312 Potato Gnocchi with Tomato Flowers,220 Chocolate Chiffon Dessert or Pie Broiled Smoked Pork Chop with Sauce,652 Orzo Pilaf,625 Filling,1017 Flageolet Beans and Wilted Potato Pancakes,600 Oven Roast Potatoes,593 Chocolate Cream Chiffon Pie Fill- Arugula,309 Potato Salad,704 Oxtail Soup,219 ing,1017 Carnitas,328 Potatoes au Gratin,596 Oyako Donburi,406 Chocolate Cream Pie Filling I,1009 Crépinettes,839 Potatoes O’Brien,599 Oysters Casino,470 Chocolate Cream Pie Filling II, French Garlic Sausage,840 Potatoes with Chick Peas and 1009 Fried Pork Balls,328 Chiles,601 Pacific Rim Salad with Beef,696 Coconut Cream Pie Filling,1009 Fruit-Glazed Ham,302 Rissolé or Cocotte Potatoes,599 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1054

1054 Recipe Index

Roasted New Potatoes with Herbs Reduced-Fat Vinaigrette,726 Roasted Onions,567 Salmon Soufflé,798 and Garlic,594 Relish,Vegetable Caper,192 Roasted Summer Vegetables,567 Salmon with an Almond Crust,474 Roesti Potatoes,598 Rémoulade Sauce,200 Roasted Winter Vegetables,567 Salsa,Fruit,199 Savoyarde Potatoes,595 Reuben Sandwich,744 Robert Sauce,175 Salsa Cruda,191 Scalloped Potatoes with Cheese, Rhubarb Pie Filling,988 Roesti Potatoes,598 Salsa Roja,190 595 Rice and grains: Rohkostsalatteller,709 Salsa Verde Cocida,190 Scalloped Potatoes with Ham,595 Arroz ala Mexicana,629 Rolled Brown Sugar Cookies,971 Saltimbocca alla Romana,348 Scalloped Potatoes with Onions, Arroz Verde,629 Rolled Chocolate Cookies,971 Sandwich-Type Cookies,970 595 Barley Pilaf,625 Romesco,762 Sauce: Scalloped Potatoes,595 Barley with Wild Mushrooms and Rosemary Focaccia,918 Aioli,201 Steakhouse Fries,603 Ham,629 Rosemary Oil,200 Albufera,173 Steamed Potatoes (Pommes Basic Fried Rice,628 Russian Dressing,728 Allemande,173 Vapeurs),586 Boiled and Steamed Rice,623 Rye Bread and Rolls,918 Ancho,191 Straw Potatoes,603 Brown Rice,Barley,Farro,or Anchovy,173 Stuffed Baked Potatoes,593 Cracked Wheat with Pecans and Sage Oil,200 Applesauce,198 Voisin Potatoes,597 Poblanos,630 Salad: Aurora,173 Waffle or Gaufrette Potatoes,603 Bulgur Pilaf with Lemon,628 Arugula,Citrus,and Fennel Salad, Barbecue,198 Potato and Leek Soup with Sorrel,235 Cracked Wheat Pilaf,625 707 Béarnaise,183 Potato Chowder,238 Farrotto with Pecorino Cheese, Basic Flavored Gelatin with Fruit, Béchamel,171 Poulet Sauté au Vinaigre (Lyonnaise-Style 634 719 Bell Pepper and Tomato Coulis,189 Chicken with Tomatoes and Vinegar), Grits with Cheddar Cheese,633 Basque-Style Pepper Salad,692 Bell Pepper Coulis,189 414 Kasha Pilaf with Egg,634 Broccoli,Prosciutto,and Sunflower Bercy,173 Poulet Sauté Basquaise (Basque-Style Orzo Pilaf,625 Salad,700 Beurre Blanc,180 Chicken),414 Paella ,631 Caesar Salad (Method 1),689 Beurre Rouge,180 Poulette Sauce,173 Polenta al Burro e Formaggio,632 Caesar Salad (Method 2),689 Bigarade,175 Prosciutto and Melon Balls,769 Polenta con Salsicce,632 Carrot Celery Salad,695 Bordelaise,175 Prosciutto,Blue Cheese,and Walnut Polenta con Sugo di Pomodoro, Carrot Coleslaw,691 Brown,174 Parcels,772 632 Carrot Pineapple Salad,695 Charcutière,175 Provençale Vegetables Confit,569 Polenta Fritta or Grigliata,632 Carrot Raisin Salad,695 Chasseur,175 Puff Pastry,993 Polenta Grassa,632 Carrot Salad,695 Cheddar Cheese,171 Pumpkin Chiffon Dessert or Pie Filling, Polenta Pasticciata,632 Celery Salad,695 Chili Barbecue,199 1019 Polenta,632 Chef’s Salad,708 Chimichurri,191 Pumpkin Cream Chiffon,1019 Red Rice,Spinach with Tofu Dress- Chicken Breast Salad with Walnuts Chipotle Cream,190 Pumpkin Pie Filling,991 ing,and Eggplant Dengaku,668 and Blue Cheese,712 Choron,183 Purée Dubarry,230 Rice and Shrimp Salad,705 Chicken or Turkey Salad,703 Cocktail,201 Purée Mongole,231 Rice Pilaf,625 Chicory and Smoked Chicken Cream,171 Purée of Black Bean Soup,231 Rice Pudding,1012 Salad with Mustard Vinaigrette, Creole,176 Purée of Carrot Soup,230 Risi Bisi,626 713 Cucumber Raita,193 Purée of Cauliflower Soup,230 Risotto alla Parmigiana,626 Coleslaw with Fruit,691 Curry,173 Purée of Celery or Celery Root Soup, Risotto Milanaise,626 Crab or Lobster Salad,705 Demi-glace,175 230 Risotto with Mushrooms,626 Crab,Shrimp,or Lobster Louis,705 Deviled,175 Purée of Flageolet Beans with Garlic, Spanish Rice,625 Cucumber Salad with Dill and Yo- Diable,175 613 Sushi,500 gurt,693 Espagnole,174 Purée of Green Pea Soup with Mint Tomato Pilaf,625 Curried Rice Salad with Shrimp, Flavored Oils,200 Cream,229 Turkish Pilaf,625 705 Fond Lié,174 Purée of Jerusalem Artichoke Soup,230 Wheatberries with Pecans and Dilled Shrimp Salad,705 Foyot,183 Purée of Kidney Bean Soup,231 Poblanos,630 Egg Salad,703 Fresh Tomato Coulis with Garlic, Purée of Lentil Soup,231 Rice Sticks,Singapore Style,650 French Potato Salad,705 177 Purée of Mixed Vegetable Soup,230 Rigatoni or Penne with Sausage and Garden Salad 690 Coleslaw,691 Fruit Salsa,199 Purée of Potato and Leek Soup,230 Clams,646 Garden Slaw,691 Herb Cream,190 Purée of Potato Soup,230 Rigatoni or Penne with Sausage,Pepper, Grilled Chicken Caesar,689 Herb,173 Purée of Split Pea Soup,231 and Heirloom Tomato Salad ,697 Herbed Butter Sauce,180 Purée of Spring Vegetable Soup,233 Rillettes of Duck,Goose,Rabbit,Turkey, Hot German Potato Salad,705 Hollandaise,182 Purée of Turnip Soup,230 or Chicken,875 Insalata Caprese ,697 Horseradish,173 Purée of Watercress Soup,230 Rillettes of Pork,875 Jellied Fruit Salad,718 Horseradish,201 Purée of White Bean Soup,231 Rillettes of Salmon,Haddock,or Finnan Lentil Salad,700 Hungarian,173 Purée of Yellow Split Pea Soup,231 Haddie,874 Macedoine of Vegetables Mayon- Indonesian Peanut,195 Puréed Butternut Squash,547 Risi Bisi,626 naise,703 Italian,175 Puréed Squash,566 Risotto alla Parmigiana,626 Mixed Bean Salad with Olives and Ivory,173 Risotto Milanaise,626 Tomatoes,698 Jus Lié,174 Quail Baked with Prosciutto and Herbs, Risotto with Mushrooms,626 Mixed Cabbage Slaw,691 Lyonnaise,175 375 Rissolé or Cocotte Potatoes,599 Mixed Green Salad 688 Spinach Madeira,175 Quail with Balsamic Glaze,389 Roast Beef Gravy,292 Salad ,688 Maltaise,183 Quail with Creole Spices,390 Roast Beef with Gravy,291 Mixed Vegetable Salad with Pasta, Marchand de Vin,175 Quail,Grilled,Marinated in Soy Barbe- Roast Boneless Shoulder of Lamb,294 697 Mignonette,202 cue Sauce,381 Roast Capons and Large Chickens,370 Mushrooms á la Grecque,694 Mornay,171 Quatre épices I,839 Roast Chicken with Cream Gravy,368 Pacific Rim Salad with Beef,696 Mousseline,183 Quatre épices II,839 Roast Chicken with Gravy,368 Panzanella,699 Mushroom,173 Quiche au Fromage (Cheese Tart),799 Roast Chicken with Natural Gravy,368 Potato Salad,704 Nantua,171 Quiche Lorraine,799 Roast Duckling with Caramelized Ap- Quinoa Salad with Bell Peppers, Normandy,173 Quick Chocolate Fudge Icing,956 ples,372 699 Nuoc Cham (Vietnamese Dipping Quick White Fudge Icing,956 Roast Herbed Chicken,368 Rice and Shrimp Salad,705 Sauce),193 Quinoa Salad with Bell Peppers,699 Roast Leg of Lamb Boulangère,294 Roasted Beet Salad with Gor- Perigueux,175 Roast Leg of Lamb,294 gonzola,710 Piquante,175 Rabbit Terrine,861 Roast Loin of Pork with Ginger,300 Rohkostsalatteller,709 Poîvrade,175 Rabbit with Mustard,344 Roast Loin of Pork with Sage and Apples, Salad of Belgian Endive,Scallops, Ponzu,196 Rack of Lamb Persillé,296 293 and Walnuts,714 Port Wine,175 Raifort Sauce,201 Roast Loin of Rabbit with Risotto,305 Salad of Mixed Cabbage and Ap- Port Wine,198 Raised Doughnuts,919 Roast Loin or Rack of Veal with Sage and ples,692 Portugaise (Portuguese),176 Raisin Pie Filling,988 Apples,293 Salad of Seared Sea Scallops with Poulette,173 Raisin Rice Pudding,1012 Roast Pork Tenderloin with Leeks and Oriental Vinaigrette,713 Raifort,201 Raisin Spice Bars,972 Whole Grain Mustard,300 Salade Niçoise,711 Red Wine Butter Sauce for Fish,180 Raisin Spice Muffins,936 Roast Rack of Lamb aux Primeurs,296 Stuffed Tomatoes Chinoise,715 Rémoulade,200 ,728 Roast Rack of Lamb,296 Tabouli,701 Robert,175 Raspberry Bavarian Cream,1015 Roast Rib of Beef au Jus,291 Taco Salad,716 Salsa Cruda,191 Raspberry Chiffon Dessert or Pie Filling, Roast Stuffed Shoulder of Lamb,294 Thai Papaya and Mango Salad,707 Salsa Roja,190 1016 Roast Turkey with Giblet Gravy,370 Tuna or Salmon Salad,703 Salsa Verde Cocida,190 Raspberry or Cherry Gratin,1003 Roast Turkey,Chicken,or Capon with Vegetable Chopped Salad with Kid- Sauce Gribiche,724 Ratatouille,563 Cream Gravy,370 ney Beans and Provolone ,698 Sauce Vierge,197 Ravioli with Cheese Filling,641 Roasted Beet Salad with Gorgonzola,710 Waldorf Salad,706 Sesame Miso,196 Red Curry Paste,194 Roasted Garlic Soup with Black Olive Warm Goat Cheese Salad,714 Shrimp,173 Red Lentil and Apricot Soup,249 Crostini,242 Wheatberry Salad with Mint,701 Soubise,171 Red Rice,Spinach with Tofu Dressing, Roasted Garlic,567 White Bean Salad,693 Soy Barbecue,199 and Eggplant Dengaku,668 Roasted Monkfish Wrapped in Pro- Salisbury Steak,303 Spanish,176 Red Wine Butter Sauce for Fish,180 sciutto,463 Salmis of Partridge 419, Suprême,172 Red Wine Marinade for Game,304 Roasted New Potatoes with Herbs and Salmon or Tuna Cakes,480 and Chile Purée,189 Red-Cooked Chicken,407 Garlic,594 Salmon or Tuna Casserole,498 Tartar,200 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1055

Recipe Index 1055

Thai Green Curry,194 Skate with Caper Butter,477 Cream of Watercress Soup,223,224 Spanish Rice,625 Thai Red Curry,194 Smoked Chicken Purses with Sun-Dried Double Consommé.213 Spanish Sauce,176 Tomato (Vegetarian),176 Tomatoes,770 Ecuadorian Quinoa and Peanut I,298 Tomato Broth for Chiles Rellenos, Smoked Duck,831 Soup,247 Spice Rub II,299 190 Smoked Garlic Sausage,845 Essence of Celery Consommé,213 Spicy Barbecue-Style Grilled Chicken Tomato,176 Smoked Ham and Taleggio Panino,749 French Onion Soup Gratinée,241 380 Tomatoed Soubise,171 Smoked Salmon and Trout Logs on Gazpacho,254 Spicy Black Bean Soup,235 Velouté,172 Pumpernickel,772 Gulyas,243 Spicy Garlic Sausage,840 Venetian,173 Smoked Salmon Rolls,767 Italian Chickpea and Rice Soup, Spicy Meat Empanadas,781 White Bean Purée,189 Smoked Salmon,830 252 Spicy Shrimp or Scallop Sauté,476 White Wine Cream Sauce for Fish, Smoked Trout,830 Japanese Clear Soup with Shrimp, Spinach and Ham Soufflé,798 197 Smoked Turkey or Chicken,831 250 Spinach Boreks,766 White Wine,172 Smoke-Roasted Pork Shoulder,298 Lightly Saffroned Mussel Soup,251 Spinach Pasta,640 Wine Merchant,175 Smoke-Roasted Salmon Fillet with Pep- Lobster Bisque,237 Spinach Quiche,799 Yakitori,196 per Salad,462 Manhattan Clam Chowder,240 Spinach Soufflé,798 Yogurt Sour Cream,197 Smoke-Roasted Shoulder of Boar,298 Minestrone,253 Spinach Tlmbales,568 Sauerbraten,345 Smoke-Roasted Spiced Chicken Breasts Miso Soup,250 Spinaci alla Piemontese,555 Sauerbraten with Sour Cream Gravy,345 with Fruit Salsa,374 Mushroom Barley Soup,216 Spinaci alla Romana,555 Sauerkraut,561 Snail Butter,179 Navy Bean Soup,234 Squash Pie Filling,991 Sausage: Soft Rolls,916 New England Clam Chowder,240 Steakhouse Fries,603 Andouille,844 Sole Fillets Steamed in Beaujolais,489 New England Fish,240 Steamed Mussels (without wine),494 Bologna,843 Sole Vin Blanc (Poached Fillets of Sole in Nonpuréed Bean Soups,231 Steamed Potatoes (Pommes Vapeurs), Boudin Blanc (White Sausage),842 White Wine Sauce),486 Oriental-Style Shrimp Soup with 586 Cajun-Style Sausage,844 Soubise Sauce,171 Egg Flowers,220 Steamed Sea Bass with Garlic and Gin- Crépinettes,839 Soufflés: Oxtail Soup,219 ger,496 Cured Garlic Sausage,845 Cheese Soufflé,798 Pho Bo,245 Stew,Beef with Red Wine,336 Duck Sausage,841 Chocolate Soufflé,1020 Piquant Vegetable Soup with Stew,Beef,336 French Garlic Sausage,840 Coffee Soufflé,1020 Chickpeas,216 Stew,Brown Lamb,336 Fresh Bratwurst,841 Lemon Soufflé,1020 Piquant Vegetable Soup with Stew,Brown Veal with White Wine,336 Herbed Lamb Sausage,841 Liqueur Soufflé,1020 Roasted Garlic,216 Stew,Brown Veal,336 Hot Italian Sausage,840 Mushroom Soufflé,798 Potage Crécy,230 Stew,Chicken or Turkey,402 Lamb Sausage,841 Other Vegetable Soufflés,798 Potage Cressonière (Watercress Stew,Chicken with Sorrel,405 Mild Italian Sausage,840 Salmon Soufflé,798 Soup,233 Stew,Fisherman’s,497 Mortadella,843 Spinach and Ham Soufflé,798 Potage Parmentier,230 Stew,Irish Lamb,327 Pork Sausage,839 Spinach Soufflé,798 Potage Solferino,230 Stir-Fried Beef with Green Peppers,323 Smoked Garlic Sausage,845 Vanilla Soufflé,1020 Potato and Leek Soup with Sorrel, Stir-Fried Mixed Vegetables,559 Spicy Garlic Sausage,840 Soups: 235 Stock: Toulouse Sausage,839 Apple and Parsnip Soup with Float- Potato Chowder,238 Basic Brown,157 Veal or Beef Sausage,840 ing Calvados Cream,234 Purée Dubarry,230 Basic White,155 Venison Sausage,840 Beef Broth,210 Purée Mongole,231 Dashi,195 Sausage Dressing,424 Beef Noodle Soup,217 Purée of Black Bean Soup,231 Fish,158 Sautéed Boneless Breast of Chicken with Borscht,243 Purée of Carrot Soup,230 Vegetable,155 Mushroom Sauce,385 Brunswick Soup,217 Purée of Cauliflower Soup,230 Straw Potatoes,603 Sautéed Chicken Breasts with Lemon Butternut Squash Soup with Purée of Celery or Celery Root Strawberry Bavarian Cream,1015 Grass and Three Peppers,392 Caramelized Apples,232 Soup,230 Strawberry Chiffon Dessert or Pie Fill- Sautéed Chicken with Tomatoes and Caldo Verde,251 Purée of Green Pea Soup with Mint ing,1016 Mushrooms,391 Chicken and Andouille Gumbo, Cream,229 Streusel or Crumb Topping,922 Sautéed Mushrooms,558 244 Purée of Jerusalem Artichoke Soup, Stuffed Baked Potatoes,593 Sautéed Scallops with Tomato,Garlic, Chicken and Celery Consommé, 230 Stuffed Chicken Breasts Doria,404 and Parsley,473 214 Purée of Kidney Bean Soup,231 Stuffed Mushrooms with Cheese,767 Sautéed Shrimp,473 Chicken and Leek Soup,252 Purée of Lentil Soup,231 Stuffed Tomatoes Chinoise,715 Sautéed Soft-Shell Crabs,472 Chicken Consommé,213 Purée of Mixed Vegetable Soup, Submarine Sandwich,743 Sautéed Veal Sweetbreads with Shiitake Chicken Noodle Soup,217 230 Sugar Cookies,971 Mushrooms and Port Wine Sauce,322 Chicken or Beef Noodle Soup with Purée of Potato and Leek Soup,230 Summer Squash,Spinach,and Leek Frit- Savoyarde Potatoes,595 Vegetables,217 Purée of Potato Soup,230 tata,797 Scallion Butter,179 Chicken Tomato Bouillon with Purée of Split Pea Soup,231 Summer Vegetable and Smoked Tomato Scallop Seviche,502 Pesto,218 Purée of Spring Vegetable Soup, Soup,249 Scalloped Potatoes with Cheese,595 Chicken Tomato Bouillon with 233 Suprême Sauce,172 Scalloped Potatoes with Ham,595 Rice,218 Purée of Turnip Soup,230 Sushi Rice,500 Scalloped Potatoes with Onions,595 Chicken Vegetable Rice Soup,215 Purée of Watercress Soup,230 Swedish Meatballs,346 Scalloped Potatoes,595 Chilled Leek and Potato Soup with Purée of White Bean Soup,231 Sweet Corn and Chile Purée,189 Schnitzel à la Holstein,315 Shrimp and Fennel Salad,236 Purée of Yellow Split Pea Soup,231 Sweet Potato Pie Filling,991 Scotch Broth,253 Chilled Melon and Mint Soup,255 Red Lentil and Apricot Soup,249 Sweet Roll Dough,919 Seafood ala Nage,487 Chilled Tomato and Basil Soup,247 Roasted Garlic Soup with Black Swiss Fondue,818 Seafood Casserole au Gratin,498 Chinese Hot and Sour Soup,246 Olive Crostini,242 Swiss Steaks,335 Seafood Curry,496 Clear Vegetable Soup,215 Scotch Broth,253 Swiss Steaks in Red Wine Sauce,335 Seafood Gumbo,244 Cold Borscht,243 Seafood Gumbo,244 Swiss Steaks in Tomato Sauce,335 Seafood Newburg,496 Cold Chicken Tomato Bouillon,218 Shrimp Bisque,237 Swiss Steaks with Sour Cream,335 Seafood Quiche,799 Cold Cream Soup,223 Spicy Black Bean Soup,235 Seafood Terrine with Vegetables,864 Cold Jellied Consommé,213 Summer Vegetable and Smoked Tabouli,701 Sesame Miso Dressing,550 Consommé au Porto,213 Tomato Soup,249 Taco Salad,716 Sesame Miso Sauce,196 Consommé au Sherry,213 Tortilla Soup,248 Tahini Yogurt Dressing,747 Shallot Butter,179 Consommé Brunoise,213 Vegetable Beef Barley Soup,215 Tangerine-Marinated Breast of Duck,391 Shallot Oil,200 Consommé Julienne,213 Vegetable Beef Soup,215 Tartar of Sea Bass and Salmon,499 Shish Kebab,311 Consommé Madrilène,213 Vegetable Rice Soup,215 Tartar Sauce,200 Short Dough,981 Consommé Paysanne,213 Velouté Agnes Sorel,252 Tea Cookies,970 Shortbread Cookies,971 Consommé Printanière,213 Vichyssoise,236 Tea-Smoked Duck,408 Shortcut Picadillo,328 Consommé Vermicelli,213 Viennese-Style Vegetable Broth, Tekka-maki (Tuna Roil),500 Shredded Pork (Carnitas),328 Consommé with Pearl Tapioca,213 242 Tendon,406 Shredded Zucchini with Shallots,557 Consommé,212 Vietnamese Beef and Rice Noodle Teriyaki-Style London Broil,308 Shrimp a l’Americaine or Shrimp New- Corn and Crab Chowder with Soup,245 Terrines and pâtés: burg,493 Basil,239 Watercress Soup,233 Chicken Galantine,862 Shrimp and Cucumber in Thai Red Corn Chowder,238 Wild Rice and Mushroom Soup, Chicken Liver Terrine,874 Curry,477 Cream of Asparagus Soup,223,224 227 Country Terrine,861 Shrimp and Vegetable Tempura,481 Cream of Broccoli Soup,223,224, Wisconsin Cheddar and Broccoli Duck Terrine,861 Shrimp Bisque,237 225 Soup,228 Game Terrine,861 Shrimp Brochettes,469 Cream of Carrot Soup,223,224 Zuppa di Ceci e Riso,252 Jambon Persillé (Parslied Ham in Shrimp Butter,179 Cream of Cauliflower Soup,223, Sour Cream Avocado Dip,763 Aspic),866 Shrimp Sauce,173 224 Sour Cream Fruit Salad Dressing,730 Lentil and Leek Terrine with Simmered Chicken or Turkey,400 Cream of Celery Soup,223,224 Southwestern Corn and Pinto Bean Smoked Turkey and Prosciutto, Simmered Fresh Beef Brisket,325 Cream of Chicken Soup,223,224 Gratin,569 868 Simmered Pork Shoulder with Cabbage, Cream of Corn Soup,223,224 Southwestern Grilled Chicken,380 Rabbit Terrine,861 325 Cream of Cucumber Soup,223,224 Southwestern Grilled Salmon Sandwich, Seafood Terrine with Vegetables, Simple Buttercream,954 Cream of Mushroom Soup,223 748 864 Sirloin Steak with Red Wine and Shallot Cream of Pea Soup,223,224 Soy Barbecue Sauce,199 Terrine of Foie Gras,873 Sauce,319 Cream of Spinach Soup,223,224 Spaetzle,651 Terrine of Vegetables and Chicken Sirniki (Russian Fried Cheese Cakes),817 Cream of Tomato Soup,226 Spaghettini Puttanesca,643 in Aspic,867 43_663743_bindex.qxd 12/19/05 12:18 PM Page 1056

1056 Recipe Index

Terrine of Vegetables with Chicken Côte de Veau Grandmère,319 Fettuccine with Vegetables I (Fet- Broth,645 Mousseline,864 Dillkött,329 tuccine Primavera),642 Vegetable Tagliatelle,548 Terrine of Vegetables with Foie Hungarian Goulash,344 Fettuccine with Vegetables II,642 Vietnamese Vegetable Pancake,669 Gras in Aspic,867 Roast Loin or Rack of Veal with Fresh Sauerkraut,561 Winter Vegetable Gratin with Feta Tricolor Vegetable Terrine,869 Sage and Apples,293 Gingered Squash,566 Cheese and Bulgur Pilaf ,670 Veal and Ham Terrine with Foie Saltimbocca alla Romana,348 Glazed Carrots (Carrots Vichy),554 Yellow Split Pea and Vegetable Gras,861 Sautéed Veal Sweetbreads with Shi- Glazed Root Vegetables,554 Curry with Spiced Rice and Cu- Veal and Ham Terrine,861 itake Mushrooms and Port Wine Glazed Sweet Potatoes,568 cumber Raita,663 Veal and Tongue Terrine,861 Sauce,322 Gratin of Corn and Poblanos,558 Zucchini and Eggplant Lasagne, Texas Red,339 Schnitzel à la Holstein,315 Gratin of Fennel,565 665 Texas Short Ribs,339 Veal and Ham Terrine with Foie Green Beans Basquaise,549 Zucchini Sauté Provençale,557 Thai Green Curry of Pork with Vegeta- Gras,861 Green Beans with Pecans and Zucchini with Cream,557 bles,318 Veal and Ham Terrine,861 Browned Shallots,551 Zucchini with Tomatoes,557 Thai Green Curry Sauce,194 Veal and Tongue Terrine,861 Green Beans with Roasted Peppers Vegetable Beef Barley Soup,215 Thai Papaya and Mango Salad,707 Veal Chops with Bacon,Mush- and Bacon,551 Vegetable Beef Soup,215 Thai Red Curry Sauce,194 rooms,and Onions,319 Green Beans with Sesame Dress- Vegetable Rice Soup,215 Thousand Island Dressing,728 Veal Chops,318 ing,550 Vegetable Stock,155 Three-Bean Chili with Tostaditas,667 Veal Cordon Bleu,315 Grilled Portobello and Boursin Vegetarian Dashi,195 Oil,200 Veal Curry with Mangoes and Sandwich,751 Vegetarian Pinto Beans,611 Tomato and Zucchini Tian,571 Cashews,347 Grilled Portobello and Tomato Vegetarian Wrap with White Beans,746 Tomato Broth for Chiles Rellenos,190 Veal Cutlet Sauté Gruyère,315 Sandwich,751 Velouté Agnes Sorel,252 Tomato Cream Sauce,639 Veal Cutlet,Viennese Style,315 Grilled Vegetable Kebabs,574 Velouté Sauce,172 Tomato Pilaf,625 Veal Forcemeat,856 Grilled Vegetable Medley,574 Venetian Sauce,173 Tomato Raisin Chutney,192 Veal Fricassée,342 Grilled Vegetable Sandwich with Venison Sausage,840 Tomato Sauce (Vegetarian),176 Veal Fricassée,410 Goat Cheese and Sun-Dried Vichyssoise,236 Tomato Sauce for Pasta,639 Veal Parmigiana,315 Tomatoes,750 Viennese-Style Vegetable Broth,242 Tomato Sauce with Ham and Rosemary, Veal Sausage,840 Herbed Broiled Tomatoes,573 Vietnamese Beef and Rice Noodle Soup, 639 Veal Scaloppine à la Crème,316 Herbed Vegetables,546 245 Tomato Sauce with Sausage and Egg- Veal Scaloppine alla Marsala,316 Hollandaise,546 Vietnamese Stir-Fried Chicken with plant,639 Veal Scaloppine with Mustrooms Lecsó (Hungary),564 Chile,398 Tomato Sauce with Sausage,639 and Cream,316 Mashed Rutabagas or Yellow Vietnamese Vegetable Pancake,669 Tomato Sauce,176 Veal Scaloppine with Sherry,316 Turnips,547 Voisin Potatoes,597 Tomatoed Soubise Sauce,171 Veal Scaloppine,with Lemon,316 Mixed Vegetables with Herbs,550 Tomatoes,646 Veal Shank with Orange,343 Moussaka,572 Waffle or Gaufrette Potatoes,603 Tortilla Soup,248 Wiener Schnitzel,315 Mushrooms Stuffed with Tapenade, Waffles,801 Toulouse Sausage,839 Vegan Vegetable and Split Pea Curry,663 774 Waldorf Salad,706 Tournedos Béarnaise,317 Vegetable: Noodle Bowl with Stir-Fried Vegeta- Walnut Herb Vinaigrette,724 Tournedos Bordelaise,317 Amandine,546 bles,Tofu,and Peanuts,664 Warm Goat Cheese Salad,714 Tournedos Chasseur,317 Artichokes Clamart,553 Onion Rings,576 Watercress Soup,233 Tournedos Rossini,317 Artichokes Gribiche,553 Pan-Fried Eggplant Creole,557 Welsh Rabbit,817 Tournedos Vert-Pré,317 Baked Acorn Squash,566 Pan-Fried Eggplant with Tomato Wheatberries with Pecans and Poblanos, Traditional Falafel in Pita,747 Braised Celery Hearts,562 Sauce,557 630 Tricolor Vegetable Terrine,869 Braised Celery Root,562 Parmesan Broiled Tomatoes,573 Wheatberry Salad with Mint,701 Tripes à la Mode de Caen,327 Braised Celery with Brown Sauce, Pea Fritters with Sesame,577 White Bean Purée,189 Trout Meunière,472 562 Peas ala Française,562 White Bean Salad,693 Tuna Carpaccio with Sheep’s-Milk Braised Celery,562 Peas,Carrots,and Pearl Onions White Beans,Bretonne Style,612 Cheese,503 Braised Green or White Cabbage, with Tarragon Butter,546 White Pan Bread,917 Tuna or Salmon Salad,703 560 Polonaise,546 White Wine Cream Sauce for Fish,197 Turkey: Braised Lettuce,562 Provençale Vegetables Confit,569 White Wine Sauce,172 Chicken or Turkey Pot Pie,402 Braised Red Cabbage,560 Puréed Butternut Squash,547 Whole Wheat Bread,917 Chicken or Turkey Stew,402 Broccoli Mornay,548 Puréed Squash,566 Whole Wheat Maltagliate with Porcini Fricassee of Turkey Wings.410 Broccoli with Cheddar Cheese Ratatouille,563 and Peas,649 Grilled Spiced Turkey Burger,382 Sauce,548 Red Rice,Spinach with Tofu Dress- Whole Wheat Muffins,936 Mole Poblano de Pollo or de Gua- Broiled Tomato Slices,573 ing,and Eggplant Dengaku,668 Whole Wheat Pasta,640 jolote,409 Brussels Sprouts Paysanne,552 Roasted Garlic,567 Wiener Schnitzel,315 Roast Turkey with Giblet Gravy, Buttered Vegetables,546 Roasted Onions,567 Wild Rice and Mushroom Soup,227 370 Carrot Purée with Orange and Roasted Summer Vegetables,567 Wine Merchant Sauce,175 Roast Turkey,Chicken,or Capon Cumin,563 Roasted Winter Vegetables,567 Winter Vegetable Gratin with Feta with Cream Gravy,370 Carrots with Orange and Cumin, Sauerkraut,561 Cheese and Bulgur Pilaf ,670 Simmered Chicken or Turkey,400 563 Sautéed Mushrooms,558 Wisconsin Cheddar and Broccoli Soup, Smoked Turkey,831 Cauliflower au Gratin,549 Sesame Miso Dressing,550 228 Turkey BLT Wrap,746 Cauliflower Pakoras,782 Shredded Zucchini with Shallots, Wontons,328 Turkey Scaloppine with Shiitake Celery Leaf Fritters,576 557 Mushrooms and Roasted Shal- Chiles Rellenos,578 Southwestern Corn and Pinto Bean Yakitori Sauce,196 lots,388 Cipolline in Agrodolce,555 Gratin,569 Yellow Split Pea and Vegetable Curry Turkish Pilaf,625 Collards with Ham,552 Spinach Tlmbales,568 with Spiced Rice and Cucumber Raita, Compote of Carrots and Onions, Spinaci alla Piemontese,555 663 Vanilla Cream Pie Filling,1009 551 Spinaci alla Romana,555 Yogurt Fruit Salad Dressing,730 Vanilla Fudge Icing,957 Corn and Poblanos In Cream,558 Stir-Fried Mixed Vegetables,559 Yogurt Sour Cream Sauce,197 Vanilla Pastry Cream,1009 Corn with Poblanos,558 Three-Bean Chili with Tostaditas, Vanilla Pudding,1009 Creamed Mushrooms,558 667 Zucchini and Eggplant Lasagne,665 Vanilla Soufflé,1020 Creamed Spinach,547 Tomato and Zucchini Tian,571 Zucchini Sauté Provençale,557 Veal: Creamed Vegetables,547 Tuna Carpaccio with Sheep’s-Milk Zucchini with Cream,557 Blanquette of Veal,326 Duxelles,558 Cheese,503 Zucchini with Tomatoes,557 Breaded Veal Cutlets,315 Eggplant Caviar,768 Vegan Vegetable and Split Pea Zuppa di Ceci e Riso,252 Brown Veal Stew with White Wine, Eggplant Parmigiana,557 Curry,663 Zuppa di Cozze,491 336 Eggplant,Roasted Pepper,and Vegetable Caper Relish,192 Zuppa di Frutti di Mare,491 Brown Veal Stew,336 Fontina Panino,750 Vegetable Chopped Salad with Kid- Zuppa di Pesce,491 Costolette alla Milanese,323 Eggplant,Sichuan Style,564 ney Beans and Provolone,698 Zuppa di Vongole,491 Costolette di Vitello Ripiene alla Eggplants Bayaldi,570 Vegetable Fritters,577 Valdostana,323 Elote con Queso,571 Vegetable Ravioli In Lemon Grass