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Recipe Index

A Chutney, -Cherry, 477 B in Pesto, 46 Aïoli, 36 Glazed Corned Beef, 222 Baba Ghanoush (Roasted and Tomato Soup, Cold Chicken , Grilled, Relish, Dried, 482 Eggplant Dip with Roasted, 62 with Pancetta, Arugula Artichoke(s) Mint), 51 Bavarian Bratwurst, 249 and, 154 Chips, 486 Bacon. See also Pancetta Bay in Roast Beef on a Roll, and Fennel Salad, 98 Basic Dry Cure, 210–211 in Bouquet Garni, 150 Lamb, Seared, and B.L.T., Salmon, 153 Standard, 522 Saffron, 36 Mushroom Terrine, B.L.T., Salmon, in Sachet d’Épices, Salmon B.L.T., 308–309 Open-Faced, with Standard, 523 Open-Faced, with, 153 Salad, Hearts of, 95 Aïoli, 153 Bean(s). See also Bean Salad; Air-Dried Beef, Roman-Style, Scallops, Seared Sea, with Brown Sugar–Cured, 211 Chickpeas; Lentil(s) 216 Peperonato and, 457 Canadian, 207 Arugula Salad with Hot Air-Dried Pancetta, 212 Arugula in Cobb Salad, 128 Italian Sausage, Almonds , Grilled, in German Potato Salad, Cannellini Beans, and Smoked Toasted, 427 with Pancetta, Aïoli 106 Roasted Peppers, 135 Toasted, 427 and, 154 Honey-Cured, 211 Papaya and Black Bean Toasted, Goat’s Milk in Herb Salad, Spring, 87 Maple Sugar–Cured, 211 Salsa, 44 , Baked, with Prosciutto Roll Filled with, and Shrimp, Barbecued, 392 Purée, Cannellini, and Garden Lettuces, 418 Shrimp, Wrapped, with Prosciutto Crostini, Roasted Figs, Pears Salad with Hot Italian Asian Barbecue Sauce, 173 and, 124 Sausage, Cannellini 412 Bean Salad Ambrosia Salad, 119 Beans, and Roasted in Turkey , Black, 116 Amish Bologna, 259 Peppers, 135 157 Corona, with , 117 Ancho-Apricot Barbecue Asian(-Style) Baguette. See also Bruschetta; Corona, with Grilled Baby Sauce, 55 Barbecue Sauce, Wrapped Crostini Octopus, 131 Anchovy(ies) Shrimp with, 412 Duck Confit with Apples and Grain, Mixed, 109 Butter, 533 Buckwheat Noodles, 112 and Brie on a, 158 Haricots Verts with in Caesar Salad, 92 Dipping Sauce, 48 Oyster and Shrimp Po’boy, Prosciutto and in Green Goddess Duck Galantine, Roasted, 145 Gruyère, 97 Dressing, 38 326–327 Balsamic Vinaigrette, 27 Haricots Verts with Walnut in Mediterranean Salad Moulard Duck Breasts, Grilled Vegetable and Red Wine with Tuna Confit, 132 Tea-Smoked, 204 Appetizer with, 440 Vinaigrette, 97 in Pan Bagnat, 148 Vegetable Slaw, 100 Bananas, in Ambrosia Salad, Red Borlotti, with in Salsa Verde, 42 Asparagus, in Couscous Salad 119 Rosemary, 117 in Tapenade, 52 with Curried Barbecue(d) Shrimp and, 129 in Tonnato Sauce, 432 Vegetables, 113 Dry Rub, 218, 307 Beef Andalusia Gazpacho, 59 Aspic Lamb Tamales, 434 Air-Dried, Roman-Style, Andouille Sausage, 254 Gelée, 57, 310 Pork Butt, Carolina, 218 216 Appetizers. See Hors Gelée, Port Wine, 57 Pork, Pulled, Sandwich, in Aspic Gelée, 57 d’Oeuvre in Lamb, Seared, 146 Bologna, 259 Apple(s) Artichoke, and Shrimp and Bacon, 392 Carpaccio, 428 Blood Sausage with, 268 Mushroom Terrine, Spice Mix, 524 Carpaccio-Wrapped Celeriac and Tart Apple 308 Terrine with Apricot Watercress with Blue Salad, 101 in Mayonnaise Collée, 534 Barbecue Sauce, Cheese Dip, 418 Chips, 486 in Pheasant, Terrine of Carolina, 307 Corned, 208–209 Chutney, 478 COPYRIGHTEDRoasted, 312 Barbecue MATERIAL Sauce, 146 Corned, Glazed, 222 Duck Confit with Brie and, Avocado Apricot-Ancho, 55 Corned, in Reuben on a Baguette, 158 in Cobb Salad, 128 Apricot, Carolina , 147 Frisée with Walnuts, and Crab, Salad of, 123 Terrine with, 307 Fajitas, Skirt Steak, Grapes, Blue Cheese and Crabmeat Profiteroles, Asian, Wrapped Shrimp Herb-Marinated and and, 87 377 with, 412 Grilled, 433 in Waldorf Salad, 118 Guacamole, 50 for Lamb Tamales, 56 Frankfurter, 258 Apple Cider Vinaigrette, 31 and Shrimp Quesadillas, Barquettes, Smoked Salmon Jerky, 215 Apricot(s) 451 Mousse, 379 Landjäger, 257 Barbecue Sauce, Carolina Sushi Roll, 422 Basil Negimaki, 394 Barbecue Terrine with, Tomato, and Corn Salad Corona Bean Salad with, Pastrami, 209 307 with Aged Cheddar 117 Roast, on a Roll, 150 Barbecue Sauce, -Ancho, and Chipotle-Sherry Oil, 490 Roast, for , 222 55 Vinaigrette, 126 in Pâté Spice, 526 Saté, 396

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Sausage, Southwest Dry, 269 Bratwurst with Tomatoes, Caper(s) Smoke-Roasted Sirloin of, Bavarian, 249 Oven-Roasted, and Mayonnaise, in Salmon 217 Chipolata, 262 Fontina, 169 B.L.T., 153 Steak Tartare Canapés, 382 German, 248 Buckwheat Noodles, in Rémoulade Sauce, 36 Summer Sausage, 256 Smoked, 248, 262 Asian-Style, 112 in Salsa Cruda of Tuna, Tenderloin, Chile-Rubbed, Swiss, Fine, 262 Buffalo , 127 430 221 Turkey, 262 Bulgur in Salsa Verde, 42 Beer Mustard with Caraway Weisswurst, 262 in Bean and Grain Salad, in Steak Tartare Canapés, Seeds, 475 , 265 Mixed, 109 382 Beet(s) Bread(s). See also Croutons in Tabbouleh Salad, 107 in Tapenade, 52 Borscht, Chilled Clear, 72 Brioche Dough, 542 Burger(s) Caraway Seeds, Beer Mustard Chips, Assorted Vegetable, Crackers, Pepper Jack and Chicken, 143 with, 475 386 Oregano, 487 Vegetable, 156 Caribbean Coconut and Chutney, 478 Focaccia, 540 Butter Pineapple Soup, 70 and Horseradish Cure, Grissini, 540 Anchovy, 533 Carolina Norwegian, for Pita, Whole Wheat, 542 Beurre Manié, 331 Barbecued Pork Butt, 218 Salmon, 193 Bread Crumbs Black Olive, Sauce, 406 Barbecue Terrine with Salad, Roasted, 93 Breading Procedure, 548 Garlic and Parsley Apricot Barbecue Salad, Roasted, Foie Gras Oreganata, 129 Compound, 54 Sauce, 307 Roulade with Smoked Bread Salad Horseradish, 534 Carpaccio Duck Breast and, 463 Eastern Mediterranean Pimiento, 533 Beef, 428 Vinaigrette, 34 (Fattoush), 110 Beef, -Wrapped Bell Pepper(s). See Pepper(s) Tuscan Style (Panzanella), C Watercress, with Blue Beurre Manié, 331 111 Cabbage Cheese Dip, 418 Black Bean Breakfast Sausage, 242 Coleslaw, 99 Tuna, with Shiitake Salad, and Papaya Salsa, 44 Smoked, 242 in Israeli Couscous and 428 Salad, 116 Brie Heirloom Grains, 107 Carrot(s) Blitz Puff Pastry, 538 Duck Confit with Apples Slaw, Asian Vegetable, 100 in Buffalo Chicken Salad, Blood Sausage with Apples, and, on a Baguette, 158 in Wontons, Fried, 401 127 268 New Potatoes with Snails Caesar Salad, 92 in Chicken Terrine, B.L.T., Salmon, 153 and, 416 Cajun(-Style) Poached, 313 Open-Faced, with Aïoli, 153 Brine Sausage, 251 Chips, Assorted Vegetable, Blue Cheese Corned Beef, 208 Smoked Pork (Tasso), 213 386 in Cobb Salad, 128 Duck, 203 Spice Blend, 525 in Coleslaw, 99 Dip, Carpaccio-Wrapped Honey, for Quail, 205 Camembert in Mirepoix, 522 Watercress with, 418 Meat, Basic, 206 Baked, with Rhubarb in Slaw, Asian Vegetable, Dressing, Maytag in Pork Tenderloin Compote, 438 100 (Reduced-Fat), 41 Roulade, 298 Crisps, Hudson Valley, 356 in Soba Noodle Salad, 114 Flan, 357 Poultry, Basic, 202 Canadian Bacon, 207 Soup, Cold, 66 Frisée with Walnuts, Rainbow Trout, 200 Canapés in Vegetable Burger, 156 Apples, Grapes and, 87 Seafood, Basic, 195 Cod, Salt, with Piperada, in Vegetable Terrine, Saint Grapes Rolled in Blue de Brioche 385 Andrew’s, 305 Bresse, 419 Dough, 542 Duck Mousse, Smoked, Cashews, Spicy Curried, 427 Mousse, 391 Dough, in Camembert, with Raspberry, 384 Catfish Sandwich, Spicy, 142 and Pecan Crisps, 488 Baked, with Rhubarb Goat Cheese, with Sweet Cauliflower Tart, 357 Chutney, 438 Peppers, 382 in Couscous Salad with Boar, Terrine of Wild, 197 Foie Gras in, 464 Prosciutto and Melon, 386 Curried Vegetables, Bocconcini, Marinated, 353 Broccoli, in Orzo Salad, 114 Quail Egg, Deviled, 388 113 Bologna, 259 Brochettes Shrimp, Smoked, 383 Soup with Sevruga Caviar, Amish, 259 Beef Saté, 396 Shrimp, Smoked Whiskey, Chilled, 69 Ham, 259 Chinese Skewered Bites, 400 378 Caviar Tongue, 259 Lamb, with Mint Pesto, 397 Steak Tartare, 382 Beluga, Bluepoint Oyster Borlotti Bean, Red, Salad Shrimp and Bacon, Trout, Smoked, 383 Martini with, 417 with Rosemary, 117 Barbecued, 392 Candied Pecans, 426 Potato Crêpes with Crème Borscht, Chilled Clear, 72 Broth Cannellini Bean(s) Fraîche and, 415 Bouillabaisse en Terrine, Court Bouillon, 531 Arugula Salad with Hot Sevruga, Cauliflower Soup 310–311 Tomato, and Vegetables, Italian Sausage, Roasted with, Chilled, 69 Bouquet Garni, Standard, 522 Infusion of, 73 Peppers and, 135 Celeriac Bourbon-Smoked Turkey Brown Sugar–Cured Bacon, Purée and Prosciutto and Apple, Tart, Salad, 101 Breast, 202 211 Crostini, 173 Crisps, 488 Boursin Cheese, Dates Bruschetta Cantaloupe Soup with Lime in Vegetables, Infusion of, Stuffed with, 418 Mushroom, 170 Granité, 62 73

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Celery Pickled, 485 in Barbecue Sauce for Mango, Spicy, 477 in Bouquet Garni, Cherry Tomato(es) Lamb Tamales, 56 Papaya, 479 Standard, 522 in Couscous Salad with -Chicken Terrine, Cilantro in Buffalo Chicken Salad, Curried Vegetables, 113 Southwest, 294 Gravlax, 127 in Greek Salad with Feta Dried, Toasting, 546 Southwestern-Style, Granité, 58 Cheese and Whole in Harissa, 473 193 in Mediterranean Salad Wheat Pita, 90 Jalapeño-Orange Sauce, 49 in Papaya and Black Bean with Tuna Confit, 132 in Southern Fried Chicken Mustard, Southwestern Salsa, 44 in Mirepoix, 522 Salad, 134 Spicy Green Chile, 474 in Pico de Gallo, Chipotle, Mushroom Salad with Chervil Paste, Tenderloin, 45 Tuscan Pecorino and, in Fines Herbes, 526 -Rubbed, 221 in Salsa Fresca, 43 102 in Herb Salad, Spring, 87 Peanuts, -Roasted, with in Salsa, Tomatillo, 45 in Waldorf Salad, 118 in Rémoulade Sauce, 36 Dried Cherries, 424 in Smoked Salmon, Challah, Smoked Salmon on, Chicken in Peanut Sauce, 50 Southwest-Style, 198 159 Burger, 143 Pico de Gallo, Chipotle, 45 Tofu with Red Curry Chaud-Froid Sauce, 55 -Chile Terrine, Southwest, in Pork Piccadillo Paste, Peas, Green Cheddar 294 Empanadas, 398 Onions and, 445 Aged, Avocado, Tomato, in Cobb Salad, 128 in Romesco Sauce, Tomato Crust, Quail Pâté and Corn Salad with Consommé, 532 Hazelnut, 53 en Croûte with, Chipotle-Sherry and Crayfish Terrine, 300 Sausage, Green Chile, 243 Southwestern, 318 Vinaigrette and, 126 Croque Madame, 144 Vinaigrette, -Tomato Pâté Dough, 536 Crisps, and Walnut, 488 Croustade, 407 Chipotle-Sherry, 32 Cinnamon in Orzo Salad, 114 Galantine, 324–325 Vinaigrette, Oil, 491 Cheese. See also Cheese Glace de Volaille, 531 Chipotle-Sherry, in Quatre Épices, 524 Crisps; Cheese Mousseline, in Terrines, Avocado, Tomato, and Citrus Dry Cure, 201 Making; specific 298, 300, 305, 309 Corn Salad with Aged Citrus Oil, Basic, 491 , 144 Roast, with Salsa Verde on Cheddar and, 126 Cloves Croutons, 549 Focaccia, 151 Chinese Five-Spice Powder, in Pâté Spice, 526 Croutons, Robialo Cheese, Salad 523 in Quatre Épices, 524 550 Buffalo , 127 Chinese Skewered Bites, 400 Club Sandwich, Turkey, 157 Italian Sausage with, 245 in Profiteroles, Chipolata Bratwurst, 262 Cobb Salad, 128 in Muffuletta, 166–167 Southwest, 377 Chipotle Cocktail Sauce, 47 Puffs, Gruyère (Gougère), Sandwich, Curried in Barbecue Sauce for Coconut 373 Open-Faced, 166 Lamb Tamales, 56 in Ambrosia Salad, 119 in , 147 Southern Fried, 134 Pico de Gallo, 45 and Pineapple Soup, Sticks (Paillettes), 376 Sandwich, Grilled, with -Sherry Vinaigrette, 32 Caribbean, 70 Cheesecake, Savory Pancetta, Arugula, and -Sherry Vinaigrette, Cod Roquefort, 358 Aïoli, 154 Avocado, Tomato, and Cakes, Petite, with Black Cheese Crisps Sandwich, Salad, Curried Corn Salad with Aged Olive Butter Sauce, 406 Camembert, Hudson Open-Faced, 166 Cheddar and, 126 Salt, Canapés with Valley, 356 Sausage, and Vegetable, 264 Chips Piperada, 385 Cheddar and Walnut, 488 Smoked, Rillettes, 224 Apple, 486 Coleslaw, 99 Parmesan, 547 Stock, 529 Artichoke, 486 Asian Vegetable, 100 Cheese Making Terrine, Poached, 313 Fennel, 486 Collard Greens, in Barbecue Dried Fruit and Hazelnut Velouté, 532 Garlic, 486 Terrine with Apricot Cheese, 349 Wrap, Horseradish Pear, 486 Barbecue Sauce, Fromage Blanc, 350 Marinated Grilled, 155 Vegetable, Assorted, 386 Carolina, 307 Lemon Cheese, 348–349 Chicken Liver Pâté, 330 Chive(s) Compote, Rhubarb, 438, 480 Lemon Cheese, Peppered, Grand-Mère, 290 in Fines Herbes, 526 Concassé, Tomato, 543 349 Smoked, 330 in Green Goddess Confit Mascarpone, 346 Chickpeas Dressing, 38 Duck, 219 Mozzarella, 352 in Bean and Grain Salad, in Herb Salad, Spring, 87 Duck, with Apples and Queso Blanco, 349 Mixed, 109 Oil, 490 Brie on a Baguette, 158 Ricotta, Whole-Milk, 347 in Couscous Salad with in Rémoulade Sauce, 36 Duck, with Frisée and Yogurt Cheese, Herbed, 350 Curried Vegetables, 113 in Salsa Verde, 42 Roasted Shallot Cherry(ies) in Falafel in Pita Pockets, Chorizo Vinaigrette, 448 Dried, -Apricot Chutney, 164 and Fennel Strudel, 436 Rendering Fats for, 546 477 Hummus, 51 Mexican, 240 Tuna, 220 Dried, Duck Terrine with Chili(es) Chutney Tuna, Mediterranean Salad Pistachios and, 296 in Barbecue Sauce, 146 Apple, 478 with, 132 Dried, Peanuts, Chili- Barbecue Sauce, Apricot-Cherry, 477 Tuna, in Pan Bagnat, 148 Roasted, with, 424 Ancho-Apricot, 55 Beet, 478 Confiture, Red Onion, 482

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Consommé, Chicken, 532 Creole Honey-Mustard Pickles, Dill, 483 Dipping Sauce Corn Sauce, 39 Pickles, Half-Sour, 484 Asian-Style, 48 Avocado, and Tomato Crab Cakes with, 405 Soup with Dill, Leeks, and Peanut, 50 Salad with Aged Crêpes, Potato, with Crème Shrimp, Chilled, 61 Peanut, Beef Saté with, 396 Cheddar and Fraîche and Caviar, 415 Sushi Roll, 422 Tempura, 49 Chipotle-Sherry Crisps , 176 Dips and Spreads Vinaigrette, 126 Blue Cheese and Pecan, 488 Yogurt Sauce, 41 Blue Cheese, Roasted, and Tomato Camembert, Hudson Cumberland Sauce, 48 Carpaccio-Wrapped Salad, 100 Valley, 356 Cure Mix. See also Dry Cure Watercress with, 418 Roasting, 545 Celeriac, 488 Bologna, 259 Blue Cheese Mousse, 391 Corned Beef, 208–209 Cheddar and Walnut, 488 Bratwurst, 262 Eggplant, Roasted, with Glazed, 222 Parmesan, 547 Braunschweiger, 265 Mint (Baba in Reuben Sandwich, 147 Parsnip, 488 Chicken and Vegetable Ghanoush), 51 Corona Bean Salad Potato, 488 Sausage, 264 Fromage Blanc, 350 with Basil, 117 Croque Madame, 144 Duck Confit, 219 Goat’s Milk Cheese with Octopus, Grilled Croque Monsieur, 144 Foie Gras Sausage, 267 Mousse, 391 Baby, 131 Croquettes, Risotto, with Frankfurter, 258 Guacamole, 50 Coulis Fontina, 408 Garlic Sausage, French, 260 Hummus, 51 Red Pepper, 54 Crostini Gravlax, 192–193 Mascarpone Cheese, in Red Pepper, Roasted, 54 Cannellini Bean Purée and Gravlax, Prosciutto and Melon Court Bouillon, 531 Prosciutto, 173 Southwestern-Style, Canapés, 386 Vinegar, 531 Goat Cheese and Sweet 193 Roquefort, 40 Couscous Onion, 174 Jerky, 215 Tapenade, 52 Israeli, and Heirloom Lobster and Prosciutto, 172 Kielbasa, 261 Trout, Smoked, Mousse, Grains, 107 Mussel, 171 Mortadella, 263 392 Salad with Curried Croustade, Chicken, 407 Salmon, Beet and Tuna Confit, 220 Vegetables, 113 Croutons, 549 Horseradish, Yogurt Cheese, Herbed, Crab(meat) in Caesar Salad, 92 Norwegian, 193 350 and Avocado, Salad of, 123 Cheese, 549 Salmon, Pastrami-, 194 Dough. See also Bread(s); Pasta and Avocado Profiteroles, Cheese, Robialo, 550 Curry(ied) Dough 377 Garlic-Flavored, 549 Cashews, Spicy, 427 Empanada, 398 Cakes with Creole Herb-Flavored, 549 Chicken Salad Sandwich, Pâté, 535 Honey-Mustard Sauce, in Peanut Salad, Georgia, Open-Faced, 166 Saffron, 536 405 88 Oil, 491 Sweet Potato, 537 Rolls with Infused Pepper Crust. See also Pâté en Croûte Onion Relish, 481 Tomato-Cilantro, 536 Oils, Fried Ginger, and Parmesan-Prosciutto, 322 Powder, 525 Pâte à Choux, 372 Tamari-Glazed Parmesan-Prosciutto, Red Curry Paste, Tofu Puff Pastry, Blitz, 538 Mushrooms, 454 Rabbit Pie in, 321 with Peas, Green Dressing(s). See also Salad(s); Sandwich, Soft-Shell, with Roquefort Cheesecake, Onions, Cilantro and, Vinaigrette Rémoulade Sauce, 160 Savory, 358 445 Black Pepper, Creamy, 39 with Seafood Sausage, 266 Cucumber(s) Vegetables, Couscous Salad Blue Cheese, Maytag Soft-Shelled, Cleaning a, in Bread Salad, Eastern with, 113 (Reduced-Fat), 41 550 Mediterranean Vinaigrette, 31 Green Goddess, 38 in Sushi, 422–423 (Fattoush), 110 Ranch (Reduced-Fat), 40 Crackers. See also Crisps in Bread Salad D Roquefort, 40 Pepper Jack and Oregano, Tuscan-Style Dates Stuffed with Boursin Russian, 38 487 (Panzanella), 111 Cheese, 418 Thousand Island, 38 Cranberry Cups, Scallop Seviche in, Deviled Dry Cure Mustard, Dried, 474 420 Ham Tea Sandwich, 177 Bacon, Basic, 210 Relish, 480 in Gazpacho Andalusia, 59 Quail Egg Canapés, 388 Pancetta, 212 Crayfish and Chicken in Gazpacho, Southwest Dill(ed) Salmon, 196, 199 Terrine, 300 Style, 60 Cucumber Soup with Salmon, Southwest-Style, Cream(ed). See also Crème Granité, 58 Leeks, Shrimp and, 198 Fraîche in Greek Salad with Feta Chilled, 61 Sturgeon, Citrus, 201 Chaud-Froid Sauce, 55 Cheese and Whole Gelée, Shrimp Mousse Dry Rub Saffron-Infused, 303 Wheat Pita, 90 with, 460 Barbecue, 218, 307 Wild Mushroom Tartlets, in Israeli Couscous and Gravlax, 192 Jerk, 450 379 Heirloom Grains, 107 Pickles, 483 for Lamb Tamales, 435 Crème Fraîche, 351 in Mediterranean Salad in Pickles, Half-Sour, 484 Duck. See also Smoked Duck Lime-Flavored, 351 Sandwich, 168 Salmon Rillettes, 223 Confit, 219 Potato Crêpes with Caviar in Pan Bagnat, 148 Smoked Salmon, Confit with Apples and and, 415 Pickle Chips, Sweet, 483 Swiss-Style, 199 Brie on a Baguette, 158

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Confit with Frisée and Fattoush (Bread Salad, Eastern Sausage, Smoked, 267 Potato Salad, 106 Roasted Shallot Mediterranean), 110 Smoked, and Duck Ginger, Fried, Crabmeat Rolls Vinaigrette, 448 Fennel Terrine, 292 with Infused Pepper in Foie Gras Sausage, and Artichoke Salad, 98 and Sweetbread Terrine, Oils, Tamari-Glazed Smoked, 267 Chips, 486 302 Mushrooms and, 454 Galantine, Roasted Asian, and Chorizo Strudel, 436 Terrine, 328–329 Glace de Viande, 531 326 in Couscous Salad with Fontina Glace de Volaille, 531 Rillettes, 224 Curried Vegetables, Bruschetta with Glazed Rillettes in Profiteroles, 113 Oven-Roasted Corned Beef, 222 378 Grilled, Salad, 98 Tomatoes and, 169 Tamari-, Mushrooms, 454 Sausage, 260 and Persimmon Salad, 98 Risotto Croquettes with, Goat Cheese Terrine with Pistachios Shaved, and Parmesan 408 Baked, with Garden and Dried Cherries, Salad, 98 Frankfurter, 258 Lettuces, Roasted Figs, 296 Feta Reduced-Fat, 258 Pears, and Toasted Terrine, and Smoked Foie Greek Salad with Whole French Garlic Sausage, 260 Almonds, 124 Gras, 292 Wheat Pita and, 90 Frisée Canapés with Sweet Duck Liver Terrine, 231 in Mediterranean Salad Duck Confit with Roasted Peppers, 382 Sandwich, 168 Shallot Vinaigrette Crostini, and Sweet Onion, E in Spanikopita, 410 and, 448 174 Egg(s) Figs, Roasted, Baked Goat’s in Garden Salad, Parson’s, Herbed, in Phyllo Dough, Fried, in Croque Madame, Milk Cheese with 867 437 144 Garden Lettuces, with Walnuts, Apples, Marinated, 354 in Mediterranean Salad Pears, Toasted Grapes, and Blue Mousse, 391 with Tuna Confit, 132 Almonds and, 124 Cheese, 87 Roasted Vegetable Terrine Monte Cristo, 144 Fines Herbes, 526 Fromage Blanc, 350 with, 316 in Orzo Salad, 114 Fish. See also Anchovy(ies); Fruit. See also specific fruits and Sun-Dried Tomato in Pan Bagnat, 148 Salmon; Smoked Ambrosia Salad, 119 Tartlets, 380 Quail, Deviled, Canapés, Salmon; Trout; Tuna Dried, and Hazelnut Gougères (Gruyère Cheese 388 Bouillabaisse en Terrine, Cheese, 349 Puffs), 373 Quail, Poached, 86 310–311 Dried, Plumping, 545 Grains. See also specific grains Salad Tea Sandwiches, Brine, Basic Seafood, 195 Heirloom, and Israeli 176 Catfish Sandwich, Spicy, G Couscous, 107 Eggplant 142 Galantine Salad, Mixed Bean and, Dip, Roasted, with Mint Cod Cakes, Petite, with Chicken, 324–325 109 (Baba Ghanoush), 51 Black Olive Butter Duck, Roasted Asian, 326 Granité Filling, Marinated, 162 Sauce, 406 Pheasant, 322–323 Celery, 58 in Gazpacho, Southwest Cod, Salt, Canapés with Galette, Potato, Smoked Cucumber, 58 Style, 60 Piperada, 385 Salmon with, 446 Lime, 59 , and Prosciutto, 162 Marinated Sweet and Sour, Garden Salad, Parson’s, 86 Lime, Cantaloupe Soup Terrine, Roasted Pepper 453 Garlic with, 62 and, 306 Sausage, Seafood, 266 Chips, 486 Grape(s) in Vegetable Appetizer, Sturgeon, Citrus-Scented Croutons, -Flavored, 549 in Ambrosia Salad, 119 Grilled, with Balsamic Hot-Smoked, 201 Lamb Sandwich, -Roasted Frisée with Walnuts, Vinaigrette, 440 Velouté, 532 Leg of, 152 Apples, Blue Cheese in Vegetables, Roasted, Five-Spice Powder, Chinese, Mayonnaise. See Aïoli and, 87 Provençale Style, 439 523 and Parsley Butter, in Peanut Salad, Georgia, in Vegetable Terrine, Flan, Blue Cheese, 357 Compound, 54 88 Roasted, with Goat’s Focaccia, 540 Roasting, 543 Pickled, 485 Milk Cheese, 316 Chicken, Roast, with Salsa -Rosemary Vinegar, 493 Rolled in Blue de Bresse, Wrap, 161 Verde on, 151 Sausage, French, 260 419 Empanadas, Pork Piccadillo, Lamb Sandwich, Gazpacho Grapefruit 398 Garlic-Roasted Leg of, Andalusia, 59 Emulsion, 28 Endive, Red Pepper Mousse 152 Southwest Style, 60 Pineapple, Grilled, Jícama, in, 389 Muffuletta, 166–167 Gelée and Red Onion Salad, Escabèche of Tuna, 431 Smoked Turkey on, 157 Aspic, 57, 310 120 Foie Gras Aspic, Port Wine, 57 Grape Leaves, Stuffed, 393 F in Brioche, 464 Dill, Shrimp Mousse with, Gravlax, 192 Fajitas, Skirt Steak, Mousse, 327 460 Southwestern-Style, 193 Herb-Marinated and Roulade, 329 Georgia Peanut Salad, 88 Greek Salad, Lemon-Infused, Grilled, 433 Roulade with Roasted Beet German with Feta Cheese and Falafel in Pita Pockets, 164 Salad and Smoked Bratwurst, 248 Whole Wheat Pita, Fats, Rendering, 546 Duck Breast, 463 Kassler Ribchen, 209 90

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Greek Sausage (Loukanika), Herb(s), Herbed. See also Chicken Croustade, 407 Potatoes, New, with Snails 246 specific herbs Cod Cakes, Petite, with and Brie, 416 Green Beans. See Haricots Bouquet Garni, Standard, Black Olive Butter Prosciutto Roll Filled with Verts 522 Sauce, 406 Arugula, 418 Green Goddess Dressing, 38 Croutons, -Flavored, 549 Crab Cakes with Creole Prosciutto and Summer Green Mayonnaise (Sauce Fines Herbes, 526 Honey-Mustard Sauce, Melon Salad, 443 Vert), 35 Goat’s Milk Cheese in 405 Quail, Honey-Smoked, Green Onions Phyllo Dough, 437 Crabmeat Rolls with Grilled, with Mango in Beef Negimaki, 394 Herbes de Provence, 527 Infused Pepper Oils, Sauce, 447 in Bread Salad, Eastern Herbes de Provence, Fried Ginger, and Quesadillas, Lobster, Small Mediterranean Marinated Sheep’s Tamari-Glazed Seared, and Vegetable, (Fattoush), 110 Milk Cheese with, 354 Mushrooms, 454 452 in Chinese Skewered Bites, Mayonnaise, Green (Sauce Dates Stuffed with Boursin Quesadillas, Shrimp and 400 Vert), 35 Cheese, 418 Avocado, 451 in Cobb Salad, 128 Mushrooms, Crispy, 411 Duck Confit with Frisée Red Pepper Mousse in in Dipping Sauce, Oil, 220, 490 and Roasted Shallot Endive, 389 Asian-Style, 48 Potato Soup with Lobster, Vinaigrette, 448 Risotto Croquettes with in Israeli Couscous and Chilled, 67 Duck, Smoked Breast of, Fontina, 408 Heirloom Grains, 107 Sachet d’Épices, Standard, Niçoise Style, 448 Risotto and Pancetta Cakes in Soba Noodle Salad, 114 523 Empanadas, Pork with Sun-Dried in Tabbouleh Salad, 107 Salad, Spring, 87 Piccadillo, 398 Tomato Pesto, 409 Tofu with Red Curry Skirt Steak Fajitas, Fajitas, Skirt Steak, Scallop Seviche in Paste, Peas, Cilantro -Marinated and Herb-Marinated and Cucumber Cups, 420 and, 445 Grilled, 433 Grilled, 433 Scallops, Seared Sea, with Greens. See Lettuce(s); specific Vinaigrette, Gourmande, Fish, Marinated Sweet and Artichokes and greens 30 Sour, 453 Peperonato, 457 Grissini, 540 Yogurt Cheese, 350 Foie Gras in Brioche, 464 Shrimp Gruyère Herbes de Provence, 527 Foie Gras Roulade with and Bacon, Barbecued, Cheese Puffs (Gougères), Marinated Sheep’s Milk Roasted Beet Salad and 392 373 Cheese with, 354 Smoked Duck Breast, Cakes with Spicy Haricots Verts with Heywood’s Mustard, 473 463 Rémoulade Sauce, 459 Prosciutto and, 97 Honey Goat’s Milk Cheese, Mousse with Dill Gelée, Bacon, -Cured, 211 Herbed, in Phyllo 460 H -Mustard Sauce, Creole, 39 Dough, 437 Pickled, 420 Half-Sour Pickles, 484 -Mustard Sauce, Creole, Grape Leaves, Stuffed, Serrano-Wrapped, 392 Ham. See also Prosciutto Crab Cakes with, 405 393 Smoked Whiskey, 378 Air-Dried, with Lentil Quail, -Cured Smoked, 205 Grapes Rolled in Blue de Tempura, 403 Salad, 447 Hors d’Oeuvre. See also Bresse, 419 Wontons with, Steamed, Bologna, 259 Canapés; Dips and Ham, Air-Dried, with 402 Croque Monsieur, 144 Spreads; Profiteroles Lentil Salad, 447 Wrapped, with Asian Deviled, Tea Sandwich, 177 Almonds, Smoked Toasted, Lamb Brochettes, with Barbecue Sauce, 412 in Orzo Salad, 114 427 Mint Pesto, 397 Skewered Bites, Chinese, Shrimp, Serrano-Wrapped, Almonds, Toasted, 427 Lobster Rillettes, 458 400 392 Beef Carpaccio, 428 Lobster Tabbouleh with Smoked Salmon Mousse Smoked Hocks, 206 Beef Negimaki, 394 Mango Sauce, 462 Barquettes, 379 Smoked, Rillettes, 224 Beef Saté, 396 Lobster and Truffle Salad, Smoked Salmon with Smoked Whole, 214–215 Bluepoint Oyster Martini 461 Potato Galette, 446 in Turkey Club Sandwich, with Beluga Caviar, Mushrooms, Crispy Spanikopita, 410 157 417 Herbed, 411 Strudel, Fennel and Haricots Verts Camembert, Baked, with Mussels Stuffed with Chorizo, 436 in Lobster and Truffle Rhubarb Chutney, 438 Vegetables, 404 Sushi, 422–423 Salad, 461 Carpaccio, Tuna, with Nuts, Spiced Mixed, 424 Avocado Roll, 422 with Prosciutto and Shiitake Salad, 428 Palmiers with Prosciutto, Cucumber Roll, 422 Gruyère, 97 Carpaccio-Wrapped 374 Tamales, Barbecued Lamb, with Walnut and Red Wine Watercress with Blue Peanuts, Chili-Roasted, 434 Vinaigrette, 97 Cheese Dip, 418 with Dried Cherries, Tart, Smoked Duck, 449 Harissa, 473 Cashews, Spicy Curried, 424 Tartlets, Sun-Dried Hazelnut 427 Pecans, Candied, 426 Tomato and Goat’s and Dried Fruit Cheese, Cheese Puffs, Gruyère Pork Spareribs, Jerked, 450 Milk Cheese, 380 349 (Gougères), 373 Potato Crêpes with Crème Tartlets, Wild Mushroom, Romesco Sauce, 53 Cheese Sticks (Paillettes), Fraîche and Caviar, Creamed, 379 Vinaigrette, -Oregano, 32 376 415 Tempura, Shrimp, 403

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Tempura, Vegetable, 403 K in Buffalo Chicken Salad, M Tofu with Red Curry Kassler , 252 127 Mâche, in Garden Salad, Paste, Peas, Green Kassler Ribchen, 209 in Duck, Smoked, and Parson’s, 867 Onions, and Cilantro, Ketchup Malfatti Salad with Malfatti 445 Tomato, 476 Roasted Shallot Pasta Dough, 539 Tomatoes, Marinated, with Yellow Pepper, 476 Vinaigrette, 133 and Smoked Duck Salad Mozzarella, 442 Kielbasa, 261 Garden, Baked Goat’s Milk with Roasted Shallot Tuna Carpaccio with Cheese with Roasted Vinaigrette, 133 Shiitake Salad, 428 L Figs, Pears, Toasted Mango Tuna, Escabèche of, 431 Lamb Almonds and, 124 in Barbecue Sauce, 146 Tuna, Salsa Cruda of, 430 Brochettes, with Mint Garden Salad, Parson’s, 86 Chutney, Spicy, 477 Veal, Cold, with Tuna Pesto, 397 Herb Salad, Spring, 87 -Lime Salsa, 44 Sauce (Vitello Grape Leaves, Stuffed, 393 in Salsa Cruda of Tuna, Sauce, Lobster Tabbouleh Tonnato), 432 Greek Sausage 430 with, 462 Vegetable Appetizer, (Loukanika), 247 in Southern Fried Chicken Sauce, Quail, Grilled Grilled, with Balsamic Merguez, 247 Salad, 134 Honey-Smoked, with, Vinaigrette, 440 Sandwich, Garlic-Roasted Lime 447 Vegetables, Roasted, Leg of, 152 Crème Fraîche, -Flavored, Maple Sugar–Cured Bacon, Provençale Style, 439 Seared, Artichoke, and 351 211 Wontons, Fried, 401 Mushroom Terrine, Granité, 59 Marinated, Marinade Wontons with Shrimp, 308–309 Granité, Cantaloupe Soup Beef, Roman-Style Steamed, 402 Tamales with, 62 Air-Dried, 216 Horseradish Barbecued, 434 in Guacamole, 50 Bocconcini, 353 and Beet Cure, Norwegian, Barbecue Sauce for, 56 -Mango Salsa, 44 in Duck Galantine, for Salmon, 193 Braised Filling for, 435 in Papaya and Black Bean Roasted Asian, 326 Butter, 534 Landjäger, 257 Salsa, 44 Eggplant Filling, 162 Chicken Wrap, Marinated Leek(s) in Peanut Sauce, 50 Escabèche of Tuna, 431 Grilled, 155 in Bouquet Garni, in Pico de Gallo, Chipotle, Fish, Sweet and Sour, Hot Sauce, in Buffalo Standard, 522 45 453 Chicken Salad, 127 Cleaning Procedure, 96 in Salsa Fresca, 43 Goat Cheese, 354 Hudson Valley Camembert Cucumber Soup with Dill, Liver. See also Chicken Liver in Octopus, Grilled Baby, Crisps, 356 Shrimp and, Chilled, Pâté; Foie Gras Corona Bean Salad Hummus, 51 61 Duck, Terrine, 331 with, 131 in Mediterranean Salad in Mirepoix, White, 522 Pâté de Campagne Pepper Salad, Roasted, 94 Sandwich, 168 Poached, Salad, 96 (Country-Style Peppers and Mushrooms, in Vegetables, Infusion of, Terrine), 291 94 I 73 Liverwurst, Kassler, 252 Peppers, Roasted, 94 Israeli Couscous and in Vichyssoise, 65 Lobster Sheep’s Milk Cheese, Heirloom Grains, 107 Lemon in Bouillabaisse en Terrine, Grilled, with Country Italian Sausage in Cantaloupe Soup with 310–311 Bread, 354 with Cheese, 245 Lime Granité, 62 Cooked, Removing from Sheep’s Milk Cheese with Hot, 245 Cheese, 348 Shell, 547 Herbes de Provence, Hot, Arugula Salad with Cheese, Peppered, 349 Crostini, and Prosciutto, 354 Cannellini Beans, in Cumberland Sauce, 48 172 Skirt Steak Fajitas, Herb-, Roasted Peppers and, and Salmon, Poached, Potato Herb Soup with, and Grilled, 433 135 Terrine, 314 Chilled, 67 Tomatoes, 93 Hot, Spice Blend, 527 Vinaigrette, 29 Rillettes, 458 Tomatoes with Mozzarella, Low-Fat, 245 Vinaigrette, -Parsley, 30 Roll, New England, 159 442 Smoked, 245 Lentil(s) with Seafood Sausage, 266 in Vegetable Terrine, Sweet, 245 in Bean and Grain Salad, Small Seared, and Roasted, with Goat’s Mixed, 109 Vegetable Quesadillas, Milk Cheese, 316 J in Israeli Couscous and 452 in Wild Boar, Terrine of, Jalapeño(s) Heirloom Grains, 107 Tabbouleh with Mango 297 in Harissa, 473 Salad, Air-Dried Ham Sauce, 462 Mascarpone, 346 -Orange Sauce, 49 with, 447 Terrine with Summer Cheese Spread, in in Peanut Sauce, 50 Salad, and Walnut, 109 Vegetables, 299 Prosciutto and Melon Jerked Pork Spareribs, 450 Lettuce(s). See also specific let- Tomato Saffron Soup with Canapés, 386 Jerky Cure, 215 tuces Shellfish, Chilled, 71 Mayonnaise Jícama, Pineapple, Grilled, B.L.T., Salmon, 153 and Truffle Salad, 461 Aïoli (Garlic Mayonnaise), Red Onion, and B.L.T., Salmon, Loukanika (Greek Sausage), 36 Grapefruit Salad, 120 Open-Faced, with 246 Aïoli, Saffron, 36 Aïoli, 153 Low-Fat. See Reduced-Fat Basic, 35

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Caper, in Salmon B.L.T., Bocconcini, Marinated, 353 N in Vegetables, Roasted, 153 Prosciutto, and Roasted New England , Provençale Style, 439 Collée, 534 Tomato Terrine, 317 159 Orange(s) Green (Sauce Vert), 35 Roulade with Prosciutto, Niçoise Style Duck, Smoked in Ambrosia Salad, 119 353 Breast of, 448 in Cantaloupe Soup with Dressing Tomatoes, Marinated, with, Noodle(s) Lime Granité, 62 (Reduced-Fat), 41 442 Buckwheat, Asian-Style, in Cumberland Sauce, 48 Meat Brine, Basic, 206 Muffuletta, 166–167 112 -Jalapeño Sauce, 49 Mediterranean Muhammara, 52 Soba, Salad, 114 Oil, 491 Bread Salad (Fattoush), 110 Mushroom(s) Norwegian Beet and Vinaigrette, 29 Potato Salad, 104 Bruschetta, 170 Horseradish Cure, 193 Vinaigrette, Potato Salad, with Mussels, in Chicken Burger, 143 Nutmeg Tangerine-Pineapple, 104 Crispy Herbed, 411 in Pâté Spice, 526 29 Salad Sandwich, 168 in Duck, Smoked, and in Quatre Épices, 524 Oreganata Crumb Mixture, Salad with Tuna Confit, Malfatti Salad with Nuts. See also specific nuts 129 132 Roasted Shallot Spiced Mixed, 424 Oregano Seafood Terrine, 303 Vinaigrette, 133 Toasting, 546 Crumb Mixture, Melon in Haricots Verts with Oreganata, 129 Cantaloupe Soup with Walnut and Red Wine O -Hazelnut Vinaigrette, 32 Lime Granité, 62 Vinaigrette, 97 Octopus, Grilled Baby, and Pepper Jack Crackers, and Prosciutto Canapés, and Peppers, Marinated, 94 Corona Bean Salad 487 386 Salad, 103 with, 131 Orzo Salad, 114 Watermelon and Red Salad with Celery and Oil(s) Oyster Onion Salad with Tuscan Pecorino, 102 Basil, 490 Martini, Bluepoint, Watercress, Salad, Shiitake, Tuna Chive, 490 with Beluga Caviar, 89 Carpaccio with, 428 Cinnamon, 491 417 Merguez, 247 Tamari-Glazed, Crabmeat Curry, 491 and Shrimp Po’boy, 145 Mexican Chorizo, 240 Rolls with Infused Herbed, 220, 490 Mint Pepper Oils, Fried Orange, 491 P Eggplant Dip, Roasted, Ginger and, 454 Pepper, Infused, Crabmeat Paillettes (Cheese Sticks), with (Baba Ghanoush), Terrine, 309 Rolls with Fried 376 51 Terrine, Seared Lamb, Ginger, Palmiers with Prosciutto, Pea Purée with, Fresh Artichoke and, Tamari-Glazed 374 Spring, 68 308–309 Mushrooms and, 454 Pan Bagnat, 148 Pesto, Lamb Brochettes in Vegetable Appetizer, Olive(s) Pancetta with, 397 Grilled, with Balsamic in Artichoke Salad, Hearts Chicken Sandwich, Grilled, Pesto Sauce, 46 Vinaigrette, 440 of, 95 with Arugula, Aïoli in Tabbouleh Salad, 107 in Vegetable Burger, 156 in Bread Salad Tuscan and, 154 Mirepoix, 522 Wild, Tartlets, Creamed, Style (Panzanilla), 111 Dry Cure, 212 White, 522 379 Butter Sauce, Black Olive, in Lamb Brochettes with Molasses, Pomegranate, in in Wontons, Fried, 401 406 Mint Pesto, 397 Muhammara, 52 Mussel(s) in Greek Salad with Feta and Risotto Cakes with Monte Cristo, 144 Crostini, 171 Cheese and Whole Sun-Dried Tomato Mortadella, 263 Potato Salad with, Wheat Pita, 90 Pesto, 409 Mousse Mediterranean, 104 in Mediterranean Salad Panini, Eggplant and Blue Cheese, 391 Stuffed with Vegetables, 404 with Tuna Confit, Prosciutto, 162 Duck, Smoked, Canapés Mustard 132 Panzanella (Bread Salad with Raspberry, 384 Beer, with Caraway Seeds, in Muffuletta, 166–167 Tuscan Style), 111 Foie Gras, 327 475 in Orzo Salad, 114 Papaya Goat Cheese, 391 Cranberry, Dried, 474 in Pan Bagnat, 148 and Black Bean Salsa, 44 Red Pepper, in Endive, 389 Deviled Ham Tea in Salsa Cruda of Tuna, Chutney, 479 Salmon, Smoked, Sandwich, 177 430 Parmesan Barquettes, 379 Deviled Quail Egg Tapenade, 52 Crisps, 547 Shrimp, with Dill Gelée, Canapés, 388 Olive Bread, Roasted Chicken in Crumb Mixture, 460 Green Chile, Southwestern and Peppers on, 150 Oreganata, 129 Trout, Smoked, 392 Spicy, 474 Olive Oil. See Oil(s) and Fennel Salad, Shaved, Mousseline Heywood’s, 473 Onion(s) See also Green 98 Chicken, 298, 300, 305, 309 -Honey Sauce, Creole, 39 Onions; Red Onion(s) in Pesto, 46 Seafood, 266, 299, 303, 304, -Honey Sauce, Creole, in Mirepoix, 522 in Pesto Sauce, Mint, 46 319 Crab Cakes with, 405 Relish, Curried, 481 in Pesto, Sun-Dried Veal, 302 Sauce, Swedish, 475 Sweet, and Goat Cheese Tomato, 47 Mozzarella, 352 Vinaigrette, -Walnut, 32 Crostini, 174 -Prosciutto Crust, 322

INDEX 571 14 468495 Index.qxd 4/15/04 2:38 PM Page 572

Parsley Chicken Liver, 330 Pepper(s). See also Chili(es) Pepper Jack and Oregano in Bouquet Garni, Chicken Liver, Smoked, in Bread Salad Tuscan Crackers, 487 Standard, 522 330 Style (Panzanella), Persimmon and Fennel Salad, in Fines Herbes, 526 Grand-Mère, 290 111 98 and Garlic Butter, Maison, 291 and Chicken, Roasted, on Pesto, 46 Compound, 54 Pâte à Choux, for Olive Bread, 150 Mint, Lamb Brochettes in Green Goddess Profiteroles, 372 in Coleslaw, 99 with, 397 Dressing, 38 Pâté Dough, 535 Coulis, Red Pepper, 54 Mint Sauce, 46 in Herb Salad, Spring, 87 Saffron, 536 Coulis, Red Pepper, Sun-Dried Tomato, 47 Lemon Vinaigrette, 30 Sweet Potato, 537 Roasted, 54 Sun-Dried Tomato, Risotto Oreganata Crumb Mixture, Tomato-Cilantro, 536 in Crab and Avocado, Salad and Pancetta Cakes 129 Pâté en Croûte of, 123 with, 409 in Sachet d’Épices, Quail, with in Gazpacho Andalusia, 59 Pheasant Standard, 523 Tomato-Cilantro in Gazpacho, Southwest Galantine, 322–323 in Salsa Verde, 42 Crust, Southwestern, Style, 60 Roasted, Terrine of, 312 in Tabbouleh Salad, 107 318 Goat’s Milk Cheese Sausage, Smoked, 253 Parsnip(s) Salmon, 319 Canapés with Sweet Sausage, with Wild Rice, Chips, Assorted Vegetable, Turkey, 320–321 Peppers, 382 253 386 Pâté Spice, 526 in Harissa, 473 Phyllo Crisps, 488 Pea(s) Ketchup, Yellow Pepper, Camembert Crisps, in Mirepoix, White, 522 in Garden Salad, Parson’s, 476 Hudson Valley, 356 Parson’s Garden Salad, 86 86 Marinated Roasted, 94 Goat’s Milk Cheese in, Pasta Dough, 539 Purée with Mint, Fresh Marinated Roasted, in Pan 437 Malfatti, 539 Spring, 68 Bagnat, 148 Spanikopita, 410 Spinach, 539 Tofu with Red Curry Marinated Roasted, Salad, Strudel, Fennel and Pasta Salad Paste, Green Onions, 94 Chorizo, 436 Bean and Grain, Mixed, Cilantro and, 445 in Mediterranean Salad Piccadillo Empanadas, Pork, 109 Peanut(s) with Tuna Confit, 398 Buckwheat Noodles, Chili-Roasted, with Dried 132 Pickle(s), Pickled Asian-Style, 112 Cherries, 424 Mousse, Red Pepper, in Chips, Sweet, 483 Malfatti and Smoked Duck, Salad, Georgia, 88 Endive, 389 Dill, 483 with Roasted Shallot Sauce, 50 in Muhammara, 52 Grapes or Cherries, 485 Vinaigrette, 133 Sauce, Beef Saté with, and Mushrooms, Half-Sour, 484 Orzo, 114 396 Marinated, 94 Red Onions, 485 Soba Noodle, 114 Pear(s) Oil, Red Pepper, 492 Shrimp, 420 Tubettini, 112 Chips, 486 Oils, Infused, Crabmeat Vegetables, 484 Pastrami, 209 Goat Cheese, Baked, with Rolls with Fried Pico de Gallo, Chipotle, Salmon, -Cured, 194 Garden Lettuces, Ginger, 45 Pastry. See also Pâté en Roasted Figs, Toasted Tamari-Glazed Pie(s). See Tart(s) Croûte; Profiteroles; Almonds and, 124 Mushrooms and, 454 Pimiento Butter, 533 Tart(s); Tartlets Pecan(s) in Papaya Chutney, 479 Pineapple Barquettes, Smoked and Blue Cheese Crisps, Peperonato, 457 in Ambrosia Salad, 119 Salmon Mousse, 379 488 Piperada, Salt Cod and Coconut Soup, Camembert Crisps, Candied, 426 Canapés with, 385 Caribbean, 70 Hudson Valley, 356 Pecorino, Tuscan, Mushroom in Quesadillas, Small Grilled, Jícama, Red Cheese Sticks (Paillettes), Salad with Celery and, Seared Lobster and Onion, and Grapefruit 376 102 Vegetable, 452 Salad, 120 Empanadas, Pork Peperonato, 457 Roasted, Arugula Salad Shrimp, Wrapped, with Piccadillo, 398 Scallops, Seared Sea, with with Hot Italian Asian Barbecue Sauce, Goat’s Milk Cheese, Artichokes and, 457 Sausage, Cannellini 412 Herbed, in Phyllo Pepper(corns) Beans and, 135 -Tangerine Vinaigrette, Dough, 437 Cajun Spice Blend, 525 Roasted, and Eggplant 29 Palmiers with Prosciutto, Chinese Five-Spice Terrine, 306 Pine Nuts 374 Powder, 523 Roasting, 544 in Pesto, 46 Spanikopita, 410 Dressing, Creamy Black in Romesco Sauce, in Pesto Sauce, Mint, 46 Strudel, Fennel and Pepper, 39 Hazelnut, 53 in Pesto, Sun-Dried Chorizo, 436 Lemon Cheese, Peppered, Salad, Marinated Roasted, Tomato, 47 Pastry Dough. See Dough 349 94 Piperada, Cod, Salt, Canapés Pâté. See also Pâté en Croûte Pâté Spice, 526 in Vegetable Appetizer, with, 385 de Campagne Quatre Épices, 524 Grilled, with Balsamic Pistachios (Country-Style Sachet d’Épices, Standard, Vinaigrette, 440 in Dates Stuffed with Terrine), 291 523 in Wontons, Fried, 401 Boursin Cheese, 418

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Duck Terrine with Dried Crêpes with Crème Honey-Cured Smoked, Cranberry, 480 Cherries and, 296 Fraîche and Caviar, Grilled, with Mango- Onion, Curried, 481 Pita(s) 415 Lime Salsa, 447 Rémoulade Sauce, 36 in Bread Salad, Eastern Crisps, 488 Pâté en Croûte with in Catfish Sandwich, Spicy, Mediterranean in Duck Confit with Frisée Tomato-Cilantro 142 (Fattoush), 110 and Roasted Shallot Crust, Southwestern, Crab Sandwich, Soft-Shell, Falafel in Pita Pockets, Vinaigrette, 448 318 with, 160 164 Galette, Smoked Salmon Quail Egg(s) in Oyster and Shrimp Mediterranean Salad with, 446 Deviled, Canapés, 388 Po’boy, 145 Sandwich, 168 in Mediterranean Salad Poached, 86 Spicy, Shrimp Cakes with, Whole Wheat, 542 with Tuna Confit, Quatre Épices, 524 459 Whole Wheat, Greek Salad 132 Quesadillas Rendering Fats, 546 with Feta Cheese and, New, with Snails and Brie, Lobster, Small Seared, Reuben Sandwich, 147 90 416 and Vegetable, 452 Rhubarb Plantains, Chips, Assorted Salad, German, 106 Shrimp and Avocado, Chutney, Baked Vegetable, 386 Salad, Mediterranean, 451 Camembert with, 438 Po’boy, Oyster and Shrimp, 104 Queso Blanco, 349 Compote, 480 145 Salad, Mediterranean, Rice Pomegranate with Mussels, 104 R in Black Bean Salad, 116 Molasses, in Muhammara, Soup, Herb, with Lobster, Rabbit Pie in Grape Leaves, Stuffed, 393 52 Chilled, 67 Parmesan-Prosciutto Risotto Croquettes with Spinach Salad with Vichyssoise, 65 Crust, 321 Fontina, 408 Tangerines and, 85 Profiteroles, 372 Radicchio Risotto and Pancetta Cakes Pork. See also Bacon; Ham; Chicken Salad in, in Garden Salad, Parson’s, with Sun-Dried Pancetta; Prosciutto; Southwest, 377 867 Tomato Pesto, 409 Sausage Crabmeat and Avocado, in Herb Salad, Spring, 87 in Sushi, 422–423 Barbecued Butt, Carolina, 377 Rainbow Trout, Hot-Smoked, in Tofu with Red Curry 218 Duck Rillettes in, 378 200 Paste, Peas, Green Barbecued Pulled, Prosciutto Ranch Dressing Onions, and Cilantro, Sandwich, 146 and Cannellini Bean Purée (Reduced-Fat), 40 445 Barbecue Terrine with Crostini, 173 Raspberry in Wontons with Shrimp, Apricot Barbecue and Eggplant Panini, 162 Smoked Duck Mousse Steamed, 402 Sauce, Carolina, 307 Haricots Verts with Canapés with, 384 Ricotta Kassler Ribchen, 209 Gruyère and, 97 Vinegar, and Thyme, 492 in Blue Cheese Dressing, Pâté de Campagne and Lobster Crostini, 172 Red Onion(s) Maytag (Reduced-Fat), (Country-Style and Melon Canapés, 386 Confiture, 482 41 Terrine), 291 and Melon Salad, Summer, Pickled, 485 in Chicken, Roasted, and Pâté, Grand-Mère, 290 443 Pickled, in Roast Beef on a Peppers on Olive Pâté Maison, 291 Mozzarella, and Roasted Roll, 150 Bread, 150 Piccadillo Empanadas, Tomato Terrine, 317 Pineapple, Grilled, Jícama, in Eggplant and Prosciutto 398 Mozzarella Roulade with, and Grapefruit Salad, Panini, 162 Rillettes, 224 353 120 in Ranch Dressing Skewered Bites, Chinese, Palmiers with, 374 and Watermelon Salad (Reduced-Fat), 40 400 -Parmesan Crust, 322 with Watercress, 89 Whole-Milk, 347 Smoked Loin, 207 Roll Filled with Arugula, Red Pepper. See also Pepper(s) Rillettes Spareribs, Jerked, 450 418 Coulis, 54 Chicken, Smoked, 224 Tasso (Cajun-Style Provençale-Style Vegetables, Coulis, Roasted, 54 Duck, 224 Smoked), 213 Roasted, 439 Mousse in Endive, 389 Duck, in Profiteroles, 378 Tenderloin Roulade, 298 Puff Pastry Oil, 492 Lobster, 458 in Wontons, Fried, 401 Blitz, 538 Reduced-Fat Pork, 224 Port Wine Cheese Sticks (Paillettes), Blue Cheese Dressing, Rendering Fats for, 546 in Cumberland Sauce, 48 376 Maytag, 41 Salmon, Dilled, 223 Gelée, 57 Palmiers with Prosciutto, Frankfurter, 258 Smoked Salmon, 223 in Jalapeño-Orange Sauce, 374 Italian Sausage, 245 Risotto 49 Sun-Dried Tomato and Ranch Dressing, 40 Croquettes with Fontina, Vinaigrette, 34 Goat’s Milk Cheese Red Wine. See also Port Wine 408 Potato(es) Tartlets, 380 Vinaigrette, Basic, 27 and Pancetta Cakes with Chips, Assorted Vegetable, and Walnut Vinaigrette, 30 Sun-Dried Tomato 386 Q and Walnut Vinaigrette, Pesto, 409 in Cod Cakes, Petite, with Quail Haricots Verts with, 97 Roast Beef on a Roll, 150 Black Olive Butter Honey-Cured Smoked, Relish Robialo Cheese Croutons, Sauce, 406 205 Apricot, Dried, 482 550

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Romaine Bread, Tuscan Style Peanut, Georgia, 88 Chicken in Caesar Salad, 92 (Panzanella), 111 Pepper, Marinated Roasted, Burger, 143 in Cobb Salad, 128 Buckwheat Noodles, 94 Grilled, with Pancetta, in Greek Salad with Feta Asian-Style, 112 Pineapple, Grilled, Jícama, Arugula, and Aïoli, Cheese and Whole Caesar, 92 Red Onion, and 154 Wheat Pita, 90 Celeriac and Tart Apple, Grapefruit, 120 Roasted, and Peppers on Roman-Style Air-Dried Beef, 101 Potato, German, 106 Olive Bread, 150 216 Chicken, Buffalo, 127 Potato, Mediterranean, 104 Roast, with Salsa Verde Romesco Sauce, Hazelnut, 53 Chicken, in Profiteroles, Potato, Mediterranean, on Focaccia, 151 Roquefort Southwest, 377 with Mussels, 104 Salad, Curried Open- Cheesecake, Savory, 358 Chicken Sandwich, Prosciutto and Summer Faced, 166 Dressing, 40 Curried Open-Faced, Melon, 443 Wrap, Horseradish Rosemary 166 Shiitake, Tuna Carpaccio Marinated Grilled, -Garlic Vinegar, 493 Chicken, Southern Fried, with, 428 155 Red Borlotti Bean Salad 134 Shrimp and Bean Salad, Club, Turkey, 157 with, 117 Cobb, 128 129 Crab, Soft-Shell, with Rouille, 36 Coleslaw, 99 Slaw, Asian Vegetable, 100 Rémoulade Sauce, Roulade Corn, Roasted, and Spinach, with Tangerines 160 Foie Gras, 329 Tomato, 100 and Pomegranate, 85 Croque Madame, 144 Foie Gras, with Roasted Couscous, with Curried Tabbouleh, 107 Croque Monsieur, 144 Beet Salad and Vegetables, 113 Tomatoes, Marinated, 93 Duck Confit with Apples Smoked Duck Breast, Couscous, Israeli, and Tomatoes, Marinated, with and Brie on a Baguette, 463 Heirloom Grains, 107 Mozzarella, 442 158 Mozzarella, with of Crab and Avocado, 123 Waldorf, 118 Eggplant and Prosciutto Prosciutto, 353 Duck, Smoked, and Watermelon and Red Panini, 162 Pork Tenderloin, 298 Malfatti, with Roasted Onion, with Eggplant Wrap, 161 Russian Dressing, 38 Shallot Vinaigrette, Watercress, 89 Falafel in Pita Pockets, in Reuben Sandwich, 147 133 Salad Dressing(s). See 164 Egg, Tea Sandwiches, Dressing(s); Lamb, Garlic-Roasted Leg S 176 Vinaigrette of, 152 Sachet d’Épices, Standard, Fennel, Grilled, 98 Salmon. See also Smoked Lobster Roll, New 523 Fennel and Persimmon, 98 Salmon England, 159 Saffron Fennel, Shaved, and B.L.T., 153 Mediterranean Salad, 168 Aïoli (Garlic Mayonnaise), Parmesan, 98 B.L.T., Open-Faced, with Monte Cristo, 144 36 Frisée with Walnuts, Aïoli, 153 Muffuletta, 166–167 Cream, -Infused, 303 Apples, Grapes, and in Bouillabaisse en Terrine, Pan Bagnat, 148 Pâté Dough, 536 Blue Cheese, 87 310–311 Panini, Eggplant and Tomato Soup with Garden, Parson’s, 86 Gravlax, 192 Prosciutto, 162 Shellfish, Chilled, 71 Goat’s Milk Cheese, Baked, Gravlax, Po’boy, Oyster and Shrimp, Saint Andrew’s Vegetable with Garden Lettuces, Southwestern-Style, 145 Terrine, 305 Roasted Figs, Pears, 193 Pork, Barbecued Pulled, Salad(s). See also Bean Salad; and Toasted Almonds, Pastrami-Cured, 194 146 Pasta Salad 124 Pâté en Croûte, 319 Reuben, 147 Ambrosia, 119 Grain and Bean, Mixed, Poached, and Lemon Roast Beef for, 222 Artichoke and Fennel, 98 109 Terrine, 314 Roast Beef on a Roll, 150 Artichoke, Hearts of, 95 Greek, with Feta Cheese Rillettes, Dilled, 223 Salmon B.L.T., 153 Arugula, with Hot Italian and Whole Wheat Pita, and Scallop Terrine, 304 Salmon B.L.T., Sausage, Cannellini 90 with Seafood Sausage, 266 Open-Faced, with Beans, and Roasted Herb, Spring, 87 Salsa Aïoli, 153 Peppers, 135 Leek, Poached, 96 Cruda of Tuna, 430 Shrimp, Open-Faced, 165 Avocado, Tomato, and Lentil, Air-Dried Ham Fresca, 43 Smoked Salmon on Corn, with Aged with, 447 Mango-Lime, 44 Challah, 159 Cheddar and Lentil and Walnut, 109 Papaya and Black Bean, 44 Tuna Salad Open-Faced, Chipotle-Sherry Lobster and Truffle, 461 Pico de Gallo, Chipotle, 45 165 Vinaigrette, 126 Mediterranean, Sandwich, Tomatillo, 45 Turkey Club, 157 Beet, Roasted, 93 168 Verde, 42 Turkey, Smoked, on Beet, Roasted, Foie Gras Mediterranean, with Tuna Verde, Chicken, Roast, Focaccia, 157 Roulade with Smoked Confit, 132 with, on Focaccia, 151 Vegetable Burger, 156 Duck Breast and, 463 Mushroom, 103 Sandwich(es). See also Wrap, Chicken, Bread, Eastern Mushroom, with Celery Bruschetta; Crostini; Horseradish Marinated Mediterranean and Tuscan Pecorino, Tea Sandwich(es) Grilled, 155 (Fattoush), 110 102 Catfish, Spicy, 142 Wrap, Eggplant, 161

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Sauce(s). See also Barbecue Chorizo and Fennel Brine, 195 Smoked Duck, 203 Sauce; Dipping Sauce; Strudel, 436 Crayfish and Chicken Breast, Foie Gras Roulade Dips and Spreads; Chorizo, Mexican, 240 Terrine, 300 with Roasted Beet Dressing(s); Duck, 260 Essence, 301 Salad and, 463 Mayonnaise; Pesto; Frankfurter, 258 Mousseline, 299, 303, 304, Breast of, Niçoise Style, Rémoulade Sauce; Frankfurter, Reduced-Fat, 319 448 Salsa; Vinaigrette 258 Octopus, Grilled Baby, and Malfatti Salad with Aspic Gelée, 57 Garlic, French, 260 Corona Bean Salad Roasted Shallot Aspic Gelée, Port Wine, Greek (Loukanika), 246 with, 131 Vinaigrette, 133 57 Green Chile, 243 Sausage, Seafood, 266 Mousse Canapés with Brushing, 393 Kassler Liverwurst, 252 Stock, 530 Raspberry, 384 Butter, Black Olive, 406 Landjäger, 257 Terrine, Mediterranean Tart, 449 Butter, Garlic and Parsley Merguez, 247 Seafood, 303 Tea-, Moulard Breasts, Compound, 54 Mortadella, 263 Tomato Saffron Soup with, Asian-Style, 204 Chaud-Froid, 55 in Muffuletta, 166–167 Chilled, 71 Smoked Fish. See also Cocktail, 47 Pheasant, with Wild Rice, Velouté, 532 Smoked Salmon; Cumberland, 48 253 Shiitake Salad, Tuna Smoked Trout Harissa, 473 Seafood, 266 Carpaccio with, 428 Sturgeon, Citrus-Scented Honey-Mustard, Creole, Summer, 256 Shrimp Hot-, 201 39 Szechwan-Style, 250 and Bacon, Barbecued, Smoked Foie Gras and Duck Hot, in Buffalo Chicken Venison, 244 392 Terrine, 292 Salad, 127 Scallop(s) and Bean Salad, 129 Smoked Ham Mango, Lobster Tabbouleh in Bouillabaisse en Terrine, in Bouillabaisse en Terrine, Hocks, 206 with, 462 310–311 310–311 Rillettes, 224 Mango, Quail, Grilled in Mousseline, 266, 299, Cakes with Spicy Whole, 214–215 Honey-Smoked, with, 303 Rémoulade Sauce, Smoked Pork. See also 447 Sausage, Seafood, 266 459 Smoked Bacon; Muhammara, 52 Seared Sea, with Cucumber Soup with Dill, Smoked Ham; Mustard, Swedish, 475 Artichokes and Leeks and, Chilled, 61 Smoked Sausage Orange-Jalapeño, 49 Peperonato, 457 Mousse with Dill Gelée, Barbecue Terrine with Red Pepper Coulis, 54 Seviche in Cucumber 460 Apricot Barbecue Red Pepper Coulis, Cups, 420 in Mousseline, 299, 303, Sauce, Carolina, 307 Roasted, 54 Smoked, 195 319 Kassler Ribchen, 209 Romesco, Hazelnut, 53 Terrine, and Salmon, 304 Pickled, 420 Loin, 207 Rouille, 36 in Tomato Saffron Soup Po’boy, Oyster and, 145 Tasso (Cajun-Style), 213 Tahini, 42 with Shellfish, Chilled, Quesadillas, and Avocado, Smoked Quail Tuna, Cold Veal with 71 451 Honey-Cured, 205 (Vitello Tonnato), Seafood. See Fish; Shellfish Sandwich, Open-Faced, Honey-, Grilled, with 432 Seeds, Toasting, 546 165 Mango-Lime Salsa, Velouté, 532 Seviche, Scallop, in with Seafood Sausage, 266 447 Fish, 532 Cucumber Cups, 420 Serrano-Wrapped, 392 Smoked Salmon, 196–197 Shellfish, 532 Shallot(s) Smoked, 195 Beet and Horseradish Vegetable, 532 Roasting, 543 Smoked, Canapés, 383 Cure, Norwegian, Wasabi, 429 Vinaigrette, Roasted, 33 Smoked Whiskey, 376 193 Yogurt Cucumber, 41 Vinaigrette, Roasted, Duck Tempura, 403 on Challah, 159 Yogurt, in Vegetable Confit with Frisée and, Wontons with, Steamed, Mousse Barquettes, 379 Burger, 156 448 402 with Potato Galette, Sauce Vert, 35 Vinaigrette, Roasted, Wrapped, with Asian 446 Sauerkraut Smoked Duck and Barbecue Sauce, 412 Rillettes, 223 Braised, 147 Malfatti Salad with, Simple Syrup, 540 Southwest-Style, 198 in Reuben Sandwich, 147 133 Sirloin of Beef, Swiss-Style, 199 Sausage. See also Bologna; Sheep’s Milk Cheese Smoke-Roasted, 217 Tea Sandwich, 177 Bratwurst; Italian Grilled Marinated, with Slaw Smoked Sausage Sausage; Smoked Country Bread, 354 Asian Vegetable, 100 Bratwurst, 249, 262 Sausage Marinated, with Herbes de Coleslaw, 99 Breakfast, 242 Andouille, 254 Provence, 354 Smoked Bacon Dry, Southwest, 269 Blood, with Apples, 268 Shellfish. See also Crab(meat); Basic, 210–211 Foie Gras, 267 Braunschweiger, 265 Lobster; Mussel(s); Canadian, 207 Green Chile, 243 Breakfast, 242 Oyster; Scallop(s); Smoked Chicken Liver Pâté, Italian, 245 Cajun-Style, 251 Shrimp 330 Kielbasa, 261 Chicken and Vegetable, Bouillabaisse en Terrine, Smoked Chicken Rillettes, Pheasant, 253 264 310–311 224 Venison, 244

INDEX 575 14 468495 Index.qxd 4/15/04 2:38 PM Page 576

Smoked Shellfish. See Smoked Spanikopita, 410 and Goat Cheese Tartlets, Tartlets Scallops; Smoked Spareribs, Jerked Pork, 450 380 Sun-Dried Tomato and Shrimp Spice(s). See also Cure Mix; Pesto, 47 Goat’s Milk Cheese, Smoked Shrimp, 195 Dry Cure; Dry Rub; Pesto, Risotto and Pancetta 380 and Avocado Quesadillas, Herb(s), Herbed Cakes with, 409 Wild Mushroom, Creamed, 459 Barbecue Mix, 524 Sushi, 422–423 379 Canapés, 383 Cajun Blend, 525 Avocado Roll, 422 Tasso (Cajun-Style Smoked Whiskey, 376 Cashews, Curried, 427 Cucumber Roll, 422 Pork), 213 Smoked Trout Chinese Five-Spice Swedish Mustard Sauce, 475 Tea Sandwich(es) Canapés, 383 Powder, 523 Sweetbread and Foie Gras Cucumber, 176 Hot-, Rainbow, 200 in Curry Powder, 525 Terrine, 302 Egg Salad, 176 Mousse, 392 Italian Sausage Blend, Hot, Sweet Potato(es) Ham, Deviled, 177 Smoked Turkey 527 Chips, Assorted Vegetable, Smoked Salmon, 177 Breast, 202 Nuts, Mixed, 424 386 Watercress, 174 Breast, Bourbon-, 202 Oil, Basic, 491 Pâté Dough, 537 Tea-Smoked Moulard Duck Smoke-Roasted Beef, Sirloin Pâté Spice, 526 Sweet and Sour Fish, Breasts, Asian-Style, of, 217 Quatre Épices, 524 Marinated, 453 204 Snails, New Potatoes with Sachet d’Épices, Standard, Swiss(-Style) Tempura Brie and, 416 523 Bratwurst, Fine, 262 Dipping Sauce, 49 Soba Noodle Salad, 114 Toasting, 546 Smoked Salmon, 199 Shrimp, 403 Soup(s). See also Broth; Stock Spinach Syrup, Simple, 540 Vegetable, 403 Borscht, Chilled Clear, 72 in Chicken Terrine, Szechwan-Style Sausage, 250 Terrine Cantaloupe, with Lime Poached, 313 Barbecue, with Apricot Granité, 62 Mayonnaise, Green (Sauce T Barbecue Sauce, Carrot, Cold, 66 Vert), 35 Tabbouleh Carolina, 307 Cauliflower, with Sevruga Pasta, 539 Lobster, with Mango Bouillabaisse en, 310–311 Caviar, Chilled, 69 Salad with Tangerines and Sauce, 462 Chicken and Crayfish, 300 Chicken Consommé, 532 Pomegranate, 85 Salad, 107 Chicken, Poached, 313 Coconut and Pineapple, in Spanikopita, 410 Tahini Chile-Chicken, Southwest, Caribbean, 70 in Vegetable Terrine, Saint in Eggplant Dip, Roasted, 294 Cucumber, with Dill, Andrew’s, 305 with Mint (Baba Country-Style (Pâté de Leeks, and Shrimp, Squash. See Yellow Squash; Ghanoush), 51 Campagne), 291 Chilled, 61 Zucchini in Hummus, 51 Duck Liver, 331 Gazpacho Andalusia, 59 Steak Sauce, 42 Duck, with Pistachios and Gazpacho, Southwest Skirt, Fajitas, Sauce, in Falafel in Pita Dried Cherries, 296 Style, 60 Herb-Marinated and Pockets, 164 Duck and Smoked Foie Pea Purée with Mint, Fresh Grilled, 433 Tamales. See Lamb, Tamales Gras, 292 Spring, 68 Tartare Canapés, 382 Tamari-Glazed Mushrooms, Foie Gras, 328–329 Potato Herb, with Lobster, Stock Crabmeat Rolls with Lamb, Seared, Artichoke, Chilled, 67 in Aspic Gelée, 57 Infused Pepper Oils, and Mushroom, Tomato, Roasted, and Basil, Chicken, 529 Fried Ginger and, 308–309 62 Glace de Viande, 531 454 Lobster, with Summer Tomato Saffron, with Glace de Volaille, 531 Tangerine(s) Vegetables, 299 Shellfish, Chilled, 71 Shellfish, 530 -Pineapple Vinaigrette, 29 Mozzarella, Prosciutto, and Vegetables, Infusion of, 73 Veal, Brown, 528 Spinach Salad with Roasted Tomato, 317 Vichyssoise, 65 Vegetable, 530 Pomegranate and, 85 Mushroom, 309 Southern Fried Chicken in Velouté, 532 Tapenade, 52 of Pheasant, Roasted, 312 Salad, 134 Venison, 528 Taro Root, Chips, Assorted Salmon, Poached, and Southwest(ern-Style) Strudel, Fennel and Chorizo, Vegetable, 386 Lemon, 314 Chicken Salad in 436 Tarragon of Scallop and Salmon, Profiteroles, 377 Stuffed in Fines Herbes, 526 304 Chile-Chicken Terrine, Dates, with Boursin in Green Goddess Seafood, Mediterranean, 294 Cheese, 418 Dressing, 38 303 Gazpacho, 60 Grape Leaves, 393 in Rémoulade Sauce, 36 Sweetbread and Foie Gras, Gravlax, 193 Mussels, with Vegetables, Tart(s) 302 Mustard, Spicy Green 404 Blue Cheese, 357 Vegetable, Roasted, with Chile, 474 Sturgeon, Citrus-Scented Duck, Smoked, 449 Goat’s Milk Cheese, Quail Pâté en Croûte with Hot-Smoked, 201 Parmesan-Prosciutto Crust 316 Tomato Cilantro Summer Sausage, 256 for, 321 Vegetable, Saint Andrew’s, Crust, 318 Sun-Dried Tomato(es) Rabbit Pie in 305 Sausage, Dry, 269 in Bean and Grain Salad, Parmesan-Prosciutto Venison, 295 Smoked Salmon, 198 Mixed, 109 Crust, 321 of Wild Boar, 297

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Thousand Island Dressing, in Mediterranean Salad Bratwurst, 262 Vinaigrette 38 with Tuna Confit, 132 Club Sandwich, 157 Apple Cider, 31 Thyme Pâté Dough, -Cilantro, 536 Pâté en Croûte, 320–321 Balsamic, 27 in Bouquet Garni, in Pico de Gallo, Chipotle, Smoked Breast, 202 Balsamic, Grilled Standard, 522 45 Smoked, on Focaccia, 157 Vegetable Appetizer in Herbes de Provence, 527 Provençale Style Tuscan Style Bread Salad with, 440 in Pâté Spice, 526 Vegetables, Roasted, (Panzanella), 111 Beet, 34 and Raspberry Vinegar, 439 Chipotle-Sherry, 32 492 Roasted, Mozzarella, and V Chipotle-Sherry, Avocado, in Sachet d’Épices, Prosciutto Terrine, 317 Veal Tomato, and Corn Standard, 523 Roasted, Oven-, Bruschetta Bratwurst, Fine Swiss, 262 Salad with Aged Toasts. See also Bruschetta; with Fontina and, 169 Cold with Tuna Sauce Cheddar and, 126 Crostini Roasting, 544 (Vitello Tonnato), Curry, 31 Country Bread, Grilled in Salsa Fresca, 43 432 Gourmande, 30 Marinated Sheep’s Soup, Roasted, and Basil, Glace de Viande, 531 Hazelnut-Oregano, 32 Milk Cheese with, 354 Cold, 62 Mousseline, 302 Lemon, 29 Tofu with Red Curry Paste, Soup, Saffron, with Stock, Brown, 528 Lemon-Parsley, 30 Peas, Green Onions, Shellfish, Chilled, 71 Vegetable(s). See also specific in Lobster and Truffle and Cilantro, 445 in Tabbouleh Salad, 107 vegetables Salad, 461 Tomatillo(s) in Vegetable Terrine, Bouillabaisse en Terrine, Mustard-Walnut, 32 in Gazpacho, Southwest Roasted, with Goat’s 310–311 Orange, 29 Style, 60 Milk Cheese, 316 Bread Salad, Eastern Port, 34 Salsa, 45 Vinaigrette, 33 Mediterranean Red Wine, Basic, 27 Tomato(es). See also Cherry Tongue Bologna, 259 (Fattoush), 110 Shallot, Roasted, 33 Tomato(es); Sun-Dried Tonnato Sauce, 432 Burger, 156 Duck Confit with Frisée Tomato(es) Tortillas Curried, Couscous Salad and, 448 in Artichoke Salad, Hearts Chicken Wrap, with, 113 Smoked Duck and of, 95 Horseradish Marinated Dried, Plumping, 545 Malfatti Salad with, Avocado, and Corn Salad Grilled, 155 Grilled Appetizer, with 133 with Aged Cheddar Eggplant Wrap, 161 Balsamic Vinaigrette, Tangerine-Pineapple, 29 and Chipotle-Sherry Fajitas, Skirt Steak, 440 Tomato, 33 Vinaigrette, 126 Herb-Marinated and Infusion of, 73 Truffle, 28 in Barbecue Sauce for Grilled, 433 Lobster Terrine with Walnut and Red Wine, 30 Lamb Tamales, 56 Quesadillas, Lobster, Small Summer Vegetables, Walnut and Red Wine, B.L.T., Salmon, 153 Seared, and Vegetable, 299 Haricots Verts with, 97 B.L.T., Salmon, 452 Mirepoix, 522 Vinegar Open-Faced, with Quesadillas, Shrimp and Mirepoix, White, 522 Court Bouillon, 531 Aïoli, 153 Avocado, 451 Mussels Stuffed with, 404 Raspberry and Thyme, in Bread Salad, Eastern Trout, Smoked Pickled, 484 492 Mediterranean Canapés, 383 Quesadillas, and Small Rosemary-Garlic, 493 (Fattoush), 110 Hot-, Rainbow, 200 Seared Lobster, 452 Spiced, 307 in Bread Salad Mousse, 392 Roasted, Provençale Style, Vitello Tonnato (Cold Veal Tuscan-Style Truffle 439 with Tuna Sauce), 432 (Panzanella), 111 and Lobster Salad, 461 Sausage, Chicken and, 264 Broth, and Vegetables, Vinaigrette, 28 Slaw, Asian, 100 W Infusion of, 73 Tubettini Pasta Salad, 112 Stock, 530 Waldorf Salad, 118 in Cobb Salad, 128 Tuna Tempura, 403 Walnut(s) Concassé, 543 Carpaccio with Shiitake Terrine, Roasted, with and Cheddar Crisps, 488 and Corn, Roasted, Salad, Salad, 428 Goat’s Milk Cheese, Frisée with Apples, Grapes, 100 Confit, 220 316 Blue Cheese and, 87 Crust, Cilantro, Quail Pâté Confit, Mediterranean Terrine, Saint Andrew’s, and Lentil Salad, 109 en Croûte with, Salad with, 132 305 in Pesto Sauce, Mint, 46 Southwestern, 318 Escabèche of, 431 Velouté, 532 in Vegetable Burger, 156 in Gazpacho Andalusia, 59 in Pan Bagnat, 148 Velouté, 532 in Waldorf Salad, 118 in Gazpacho, Southwest Salad Sandwich, Fish, 532 Walnut (Oil) Style, 60 Open-Faced, 165 Shellfish, 532 Mustard-Vinaigrette, 32 Ketchup, 476 Salsa Cruda of, 430 Vegetable, 532 and Red Wine Vinaigrette, Marinated, 93 Sauce, Cold Veal with Venison 30 Marinated, with (Vitello Tonnato), 432 Sausage, 244 and Red Wine Vinaigrette, Mozzarella, 442 Turkey Stock, 528 Haricots Verts with, in Mediterranean Salad Bourbon-Smoked Breast, Terrine, 295 97 Sandwich, 168 202 Vichyssoise, 65 Wasabi Sauce, 429

INDEX 577 14 468495 Index.qxd 4/15/04 2:38 PM Page 578

Watercress Wontons, with Shrimp, in Vegetables, Roasted, Z Carpaccio-Wrapped, Steamed, 402 Provençale Style, 439 Zucchini with Blue Cheese Dip, Wrap(s) in Vegetable Terrine, Saint in Chicken Terrine, 418 Chicken, Horseradish Andrew’s, 305 Poached, 313 in Garden Salad, Parson’s, Marinated Grilled, 155 in Vegetable Terrine, in Vegetable Appetizer, 867 Eggplant, 161 Roasted, with Goat Grilled, with Balsamic Tea Sandwiches, 174 Cheese, 316 Vinaigrette, 440 Watermelon and Red Y Yogurt in Vegetables, Roasted, Onion Salad with, 89 Yellow Pepper. See also Cheese, Herbed, 350 Provençale Style, 439 Watermelon and Red Onion Pepper(s) Cucumber Sauce, 41 in Vegetable Terrine, Saint Salad with Watercress, Ketchup, 476 in Ranch Dressing Andrew’s, 305 89 Yellow Squash (Reduced-Fat), 40 in Vegetable Terrine, Weisswurst, 262 in Chicken Terrine, Sauce, in Vegetable Burger, Roasted, with Goat Whipped Cream, in Ambrosia Poached, 313 156 Cheese, 316 Salad, 119 in Vegetable Appetizer, in Tahini Sauce, 42 Wild Rice, Pheasant Sausage Grilled, with Balsamic with, 253 Vinaigrette, 440

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Subject Index

A Barbecuing (smoke-roasting), Business skills and responsi- Cheese Primer, The (Jenkins), Acidification, in cheese- 189 bilities, 10–12 342 making process, Barquettes, 363–364, 369 Business tools, 8 Cherrystone clams, 501 336, 345 Bean salads, 82–83 Butterhead lettuce, 76 Chicken Acid levels, food preservation Beef brining time for, 186 and, 181 air-dried, 190 C cold smoking, 189 Aerators, in mousses, 367 casings, for sausage, 236 Camembert cheese, 338 Chicory, 78 Aging cheeses, 337–338 cold smoking, 189 Canapés Chimney, in dough, 283 Air-dried foods, 190 corned, brining time, 186 caviar, 371 China, in buffet service, 507 Amaranth, 77 corned, slicing, 208 mousse for, 289, 368 Chips, fried and baked, 472 , 342 Beet greens, 78 preparation of, 364 Choucroute garni, 209 Amuse-gueule, 362 Belgian endive, 78 Cardini, Caesar, 92 Chutney, 22, 468 Anchor Bar, 127 red (treviso), 79 Chymosin, 337 Appetizers. See also Caviar Bellissimo, Teressa, 127 Career opportunities in garde Clams, for raw bar, 501 on à la carte menu, 364 Bel Paese cheese, 340 manger, 6 Clause, Jean-Pierre, 287 on banquet menu, Beluga caviar, 369 Carp roe, 370 Closed sandwiches, 141 364–365 Binders Casings, sausage, 235–239 Club sandwiches, 141 composition balance in forcemeats, 273 Catering operations, garde Coating sauces, 23–25 wheel, 366 in mousses, 367 manger role in, 5 Cocktail Claws, 502 vs hors d’oeuvre, 360 Bitter greens, 78–79 Caviar Cod roe, 370 mousses for, 289, 366–368 Blanc, 101 preparation of, 368–369 , 342 portioning of, 362, 366 Blue-veined cheeses, 340–341 presentation of, 371 Cold infusion method, 470 presentation of, 365–366 Bocuse, Paul, 97 storage of, 371 Cold smoked foods, 188–189 types of, 365 Botulism, 182 types of, 369–371 Collard greens, 78 Apples, preventing discol- Boulanger, Monsieur, 4 Centerpieces and displays, Color, in buffet presentation, oration in, 101 Brandel, Catherine, 132 517–519 512 Arnaud’s Restaurant, 119 Bread Chafing dishes, in buffet serv- Composed hors d’oeuvre, Aromatics as canapé base, 364 ice, 508 363–364 in oils and vinegars, 468, with cheese service, 343 Charcutière, 3, 4 Composed salads, 83, 84 470–471 crackers, 471, 472 Chaud-froid, 23, 24 Compote, 22, 468 in sausages, 230 with green salad, 81 Cheddar cheese, 337, 341–342 Condiments, 468 Aromatization process, 343 for sandwiches, 138–139 Cheese, 332–345 Confits, 191 Artichokes, preparing hearts, Bread cases, 364 artisanal, 334–335 Contests and competitions, 9 95 Bread crumbs, fresh, 548 baked, 340 Cooking technique, in buffet Artisanal cheese, 334–335 Brie, 338 for cheese boards, 343 presentation, 514 Arugula, 78 Brigade system, 4 classifications of, 338–342 Corned beef Ascorbic acid, in cured meat, Brine cold smoking, 189 brining time for, 186 183 for meats, 184, 185–186 in dairy-based sauces, 21 slicing, 208 Aspic for pickles, 471 defined, 335 Corned foods, 184 gelée, 23–24, 25, 57 Brine pumps and syringes, 186 as hors d’oeuvre, 362 Corn salad, 77 for pâté en croûte, 283 Brown Derby Restaurant, 128 in mousses, 367 Corn syrup, in cured foods, for terrines, 281 Buffets, 494–519. See also Raw presentation of, 343 183 Atlantic oyster, 500 bar sandwich filling, 140 Cos lettuce, 77 centerpieces and displays, sandwich spread, 139 Cost control, 10, 497–498, B 517–519 storage and handling, 345 503 Baby greens mix, 79 cheese boards, 343 Cheesecloth bags, 337 Cottage cheese, 338 Bacon concepts and themes for, Cheese making Coulis, 22 dry curing, 210 496 blue-veined cheeses, Country-style forcemeat, 272, nitrite/nitrate levels in, 182 cost control in, 497–498, 340–341 276 Bacteria, in cheese-making 503 hard cheeses, 341–342 Court bouillon, 502 process, 334, 336, 337 food presentation, 5, 505, history of, 332, 334 Cow’s milk cheese, 335 Bain-marie, 281 508–515 in kitchen, 345 Crabs, in raw bar, 502 Balance garde manger role, 496 pasta filata cheeses, 341 Crackers, 471, 472 in buffet presentation, hors d’oeuvre, 362 semisoft cheeses, 340 Cream 511–512 layout and setup, 505–508 soft fresh cheeses, 335 in mousseline forcemeat, in vinaigrette, 17–18 menu selection, 496–497, soft ripened cheeses, 338, 277 Ballotines, 285 498–499 340 in mousses, 367 Banquets. See also Buffets portioning in, 503–504 stages of, 335–338 sauces, 21 appetizers for, 364–365 production order, 504 very hard cheeses (granas), soups, 26 garde manger role in, 5 replenishment of, 515–517 342 , 338

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Creamy-style dressings, 21, 81 Duck. See also Foie gras Focal point, in buffet presen- skills and responsibilities Crisps, as salad garnish, 81 breasts, brining time for, tation, 514 in, 4–5 Crudités, 362 186 Foie gras Garlic Cuisiner Gascon, Le, 287 confit, 191 cleaning and preparing, infused oils and vinegars, Cuisson, preparing, 95 curing, 219 288–289 471 Culinary Math (Hill and fat, 219 grades of, 288 roasted, 543 Blocker), 497 in hors d’oeuvre, 363 Garnishes Curdling, curds, in E marinated, 289 in buffet service, 509 cheese-making process, Edam cheese, 340 mousse, 289 for forcemeats, 273, 274 337, 341, 345 Education and training for pâté of, 287–288, 289 for green salads, 81 Cure, defined, 184 garde manger, 7–9 terrine of, 279, 289 for sandwiches, 140 Cure accelerators, 183 Egg wash, 283 Food allergies, 510 for sausages, 234 Cured foods Egg whites, in mousses, 367 Food costing, for buffets, Gelatin brines, 184, 185–186, 471 Egg yolks, as emulsifier, 17 497–498 aspic gelée ratio, 23 dry-cure mixtures, 184 Employee benefits, 12 Food presentation. See in coating sauces, 23–25 dry-cure times, 184 Employee training, 10–11, 12 Presentation in mousses, 367 history of, 2 Emulsifiers, 17 Food preservation. See solution, 24 as hors d’oeuvre, 363 Emulsion sauces, cold, 16–21 Preserved foods in soups, 26 nitrates/nitrites in, Emulsion sausages, 232–234 Food processor, forcemeat Glassware, in buffet service, 181–183, 229 Enzymes, in fermentation mixing in, 275 507 salt-cure process, 180–181 process, 181 Food safety. See also Storage Goat’s milk cheese, 335, 338 sausages, 229 Equipment and tools. See also buffet, 504–505 Goose. See also Foie gras seasonings/flavorings, 183 Molds in cheese making, 336 confit, 191 Curly endive, 78 brine pumps and syringes, oils and vinegars, infused, Gorgonzola cheese, 341 Cutting skills, in buffet serv- 186 470–471 Gouda cheese, 340 ice, 504, 505 in buffet service, 504, 505, raw bar, 499, 502 Grain salads, 82 508, 510 Forcemeats Granités, as salad garnish, 81 D for cheese making, 345 binders, 273 Gratin forcemeat, 272, Dairy-based sauces, 21 for forcemeats, 274, 275 5–4–3 mixture, for emul- 276–277 Dandelion greens, 78 management of, 10, 11 sion sausages, 232 Grazing menus, 364 Decorations meat grinders, 230–231, garnishes, 273, 274 Greens ice carvings, 362, 518–519 275 ingredients for, 272–273 bitter, 78–79 with pâté dough, 283, 537 menu planning and, 11 making, 274–278 herbs and flowers, 80 Degustation menus, 364 for raw bar, 503 seasonings, 273 mild, 76–77 Dehydration, in food preser- for sausage making, styles and textures, 272 prepared mixes, 79 vation, 181 230–231, 238, 257 terrines, 280–281 spicy, 77–78 Denaturing the protein, 181 smokers, 187, 189, 190 French country cooking, 73 Green salads, 76–81 Dextrose, in cured foods, 183 storage and placement of, French Revolution, 4 Grinders, 230–231, 275 Diat, Loise, 65 8, 11 Frisée, 78 Grinding, progressive, 274, Dipping sauces, 25 Escarole, 78 Fruits 275 Dips and spreads Escoffier, Auguste, 4, 22, 288 with cheese service, 343 Gross pièce, 505, 514 dairy-based, 21 European flat oyster, 500 chips, 472 Guerard, Michel, 86 hors d’oeuvre, 362 chutneys, 468 Guide Culinaire, Le (Escoffier), Dodines, 285 F cold smoking, 189 22, 288 Dough. See Pâté dough Fats compotes, 468 Guilds, food, 3–4 Dressings. See also Vinaigrette in confits and rillettes, 191 purées, in vinaigrette, 19 creamy, 21, 81 duck, 219 salads, 83 H for green salads, 81 in forcemeats, 272–273 salsas, 22 Hams infused oils and vinegars oils, infused, 468, 470–471 soups, 26 air-drying, 190 in, 470 rendering, 546 brining, 185, 186 mustard in, 468 in sausage, 229 G cold smoking, 188 for potato salads, 82 Felder, Eve, 124 Galantines, 284–287, 365, 468 dry cure, 184 Dried foods, 190 Fermentation, in food preser- Game meats, forcemeats, 272 hot smoking, 189 Dry-cured meats vation, 181 Garde manger Hard cheeses, 341–342 as appetizer, 365 Finger sandwiches, 141 buffets and, 496 Harry’s Bar, Venice, 428 bacon, 210 Fish. See also Shellfish as businessperson, 10–12 Havarti cheese, 340 cure mixture, 184 mousseline, 272 career development, 8–9 Herbs curing times, 184 smoking, 188, 189 career opportunities, 6 in cured foods, 183 nitrite/nitrate levels in, Fish roe. See Caviar defined, 1 flowers, edible, 80 182 Flatware, in buffet service, 507 education and training for, in forcemeats, 273 Dry Jack cheese, 342 Flowers, edible, in green 7–8 in fruit salads, 83 Dry-rind cheeses, 340 salad, 80 history of, 2–4 in green salads, 80

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oils and vinegars, infused, Marinade, for foie gras, N Pink cure, 182 468, 470 289 National Shellfish Sanitation Pit-roasting (smoke-roasting), in sausages, 229 Mascarpone cheese, 338 Program, 499 189 in vinaigrette, 18 Mayonnaise Networking, professional, 9 Platters. See Serving pieces Hill and Blocker, 497 breaks, correcting, 21 Nitrates and nitrites, in cured Point, Fernand, 289 Hog casings, for sausage, 236 collée, 24 foods, 181–183 Pork. See also Bacon; Ham Homogenized milk, 336 emulsion process, 16–17 Nitrosamines, in cured foods, brining time for, 186 Honey, in cured foods, 183 flavorings and garnishes, 182 cold smoking, 189 Hors d’oeuvre. See also Caviar 21, 35 Nuts dry-cure time for, 184 on appetizer plates, 365 making, 18–21 as forcemeat garnish, 274 forcemeats, 272 vs appetizers, 360 as sandwich spread, 139 as hors d’oeuvre, 362 sausages, 228 barquettes and tartlets, storage of, 21 Potassium nitrate, 181 363–364, 368 Meatballs, as appetizer, 365 O Potato salad, 82 canapés, 364, 368, 371 Meats. See also specific meats Oils, infused, 468, 470–471 Pot cheese, 338 mousses for, 366–368 appetizers, 365 Olives, as hors d’oeuvre, 362 Poultry presentation of, 362–363 curing salts, 181–182 Onions in galantines, 285, 286 Hot smoked foods, 189 dry-cure time for, 184 aromatic, in sausages, 230 mousseline, 272 for forcemeats, 272 red onion confit, 191 Prague powder, 183, 229 I grinders, 230–231, 275 Open-faced sandwiches, 141 Preplating, in buffet service, Ice beds, 362, 503 nitrite/nitrate levels in, Oriental greens mix, 79 508–509 Iceberg lettuce, 76 182 Osetra caviar, 369 Presentation Ice carving, 362, 518–519 progressive grinding, 274, Osmosis, in food preservation, appetizers, 365–366 Infused oils and vinegars, 468, 275 180–181 in buffet design, 5, 505, 470–471 rillettes, 191 Overhauling, in dry cure, 184 508–515 J sandwich fillings, 140 Oysters, in raw bar, 500 caviar, 371 Jacks, David, 342 for sausages, 228 cheese, 343 Japanese oyster, 500 Menus P hors d’oeuvre, 362–363 Jellied clear soups, 26 appetizers on, 364–365 Pacific oyster, 500 sandwiches, 141 Jenkins, Steven, 342 buffet, 496–497, 498–499 Palace Hotel, Gstaad, 199 terrines, 279 Job opportunities in garde Mesclun mix, 79 Panadas, in forcemeats, 273 Preserved foods, 178–191 manger, 6 Mezzes, 362 Pan-smoking, 190 air-dried, 190 Jonah Crab, 502 Middle Ages, food guilds in, Parmigiano-Reggiano cheese, brining, 184, 185–186 3–4 336, 342 curing, 180–185 K Mie de pain, 548 Pasta in fat, 191 Ketchup, 468 Milk, in cheese making, 335, as appetizer, 365 history of, 2, 178 Knives, 503, 504 336, 345 salads, 82 smoking, 187–190 Kumamoto oyster, 500 Mise en place, in buffet Pasta filata cheeses, 341 Pressed caviar, 369–370 service, 503–509 Pasta machine, 364, 537 Prévost, M., 285 L Mizuna, 78 Pasteurized milk, 336 Price range, for buffets, Labor costing, for buffets, 497 Mold, cheese, 345 Pastry bag, 368 497–498 Lamb’s lettuce, 77 Molds Pastry dough. See Pâté dough Production order, buffet, 504 Landjäger press, 257 for cheese making, 337 Pastry shells, puff pastry, 365 Progressive grinding, 274, 275 Larousse Gastronomique, 285 for ice carving, 518 Pâté Proteins, denaturing, 181 Leaf lettuce, 76 for mousses, 368 on appetizer plate, 365 Provolone cheese, 341 Lecithin, 17 for pâté en croûte, 282 en croûte, 282–283, 363, Puff pastry shells, 365 Leeks, cleaning and trimming, for tartlets, 363, 364 537 Purchasing, 10, 497 96 for terrines, 279, 280 compotes with, 468 Purées Legume salads, 82–83 cheese, 342 de foie gras, 287–288, 289 coulis, 22 Lemon cheese, 337 Moulard duck, 288 as hors d’oeuvre, 362, 363 mousses, 367 Lettuces, 76–77. See also Mousse en terrine. See Terrines in oils and vinegars, Greens foie gras, 289 Pâté dough infused, 470 Liederkranz cheese, 340 in hors d’oeuvre, 263 for barquettes and tartlets, in vinaigrette, 19 Limburger cheese, 340 preparing, 366–368 363–364 Linens, in buffet service, 507 Mousseline forcemeat, 272, decorations, 283, 537 Q Lucanica sausages, 228 275, 277–279 vents, 283 Queso blanco, 338 Lumpfish roe, 370, 371 Mozzarella cheese, 336, 341, working with, 535 345 Pecorino Romano, 336, 342 R M Mussels, steamed, for raw bar, Pellicle formation, in smoked Rabbit confit, 191 Mâche, 77 501 foods, 188 Radicchio, 79 Mango chutney, 468 Mustard, 468 Physical assets, management Raw bar Maple syrup, in cured foods, Mustard greens, 798 of, 10 accompaniments to, 183 Pickled foods, 184, 471 502–503

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equipment and tools, 503 on appetizer plate, 365 Soft fresh cheeses, 338 Tschirky, Oscar, 118 food safety in, 499, 502 basic grind method, Soft ripened cheeses, 338, 340 Tuna confit, 191 service in, 503 231–232 Soups, 25–26 Turkey, brined, 185–186 shellfish for, 500–502 casings, 235–237 Spices Red King Crab, 502 curing mixture, 229 in cured foods, 183 V Red onion confit, 191 emulsion, 232–234 in forcemeats, 273 Veal mousseline, 272 Relish, 22, 468 equipment and tools, oils and vinegars, infused, Vegetables Rennet, 337 230–231, 238, 257 468, 470 on appetizer plates, 365 Replenishment, in buffet garnishes for, 234 in sausages, 229 aromatics, in oils and service, 515–517 history of, 226, 228 Zaatar, 309 vinegars, 468, 470–471 Ricotta cheese, 338 as hors d’oeuvre, 362 Spicy greens, 77–78 aromatics, in sausages, 230 Rillettes, 191 ingredients for, 228–230 Spreads, sandwich, 139 chips, 472 Rind-ripened cheeses, 340 loose/bulk, 235 Stations, buffet, 506 cold smoking, 189 Ripening cheeses, 337–338 nitrites/nitrates in, 182, Steam tables, in buffet serv- crudités, 362 Rocket (roquette), 78 229 ice, 508 in green salad, 81 Romaine lettuce, 77 stuffing casings, 238–239 Steeping infusion method, 470 as hors d’oeuvre, 363 Romano cheese, 336, 342 tying, 239 Stone Crab, 502 in mousses, 367 Roquefort cheese, 341 Seasonings. See also Herbs; Storage purées, in vinaigrette, 19 Roulades, 285–287 Spices of caviar, 371 salsas, 22 for appetizers, 365 of cheese, 345 sandwich fillings, 140 S for cured foods, 183 equipment and tools, 11 soups, 26 Salads, 74–84. See also for forcemeats, 273 of foie gras, 289 for vegetable salads, 82 Dressings; Vinaigrette for oils and vinegars, 468, of mayonnaise, 21 Very hard cheeses (granas), as appetizer, 365 470–471 of oils and vinegars, 342 bean, 82–83 for sausages, 229–230 infused, 470 Vichyssoise, 26 composed, 83, 84 Semisoft cheeses, 340 of shellfish, 503 Vinaigrettes fruit, 83 Service costs, 497 Strabo, 2 basic, 17–18 garnishes, for, 81 Serving pieces Straight forcemeat, 272, 275, emulsified, 16–17, 18–19 green, 76–81 food presentation, 505, 276 with green salad, 81 history of, 74, 76 514 Sturgeon, Lancelot, 468 infused oils and vinegars hors d’oeuvre, 363 replenishment of, 515–517 Sugar, in cured foods, 183 in, 470 pasta and grain, 82 setup, 507–508 Sumac, 110 mustard in, 468 potato, 82 Sevruga caviar, 369 Sushi, making, 423 reduced-fat, 19 vegetable, 82 Shape of food, in buffet pres- Sweeteners, in cured foods, as sandwich spread, 139 warm, 84 entation, 514 183 Vinegars, infused, 468, Salmon caviar, 370 Sheep casings, for sausage, 236 Swiss chard, 78 470–471 Salsas, 22 Sheep’s milk cheese, 335 Swiss cheese, 342 Salt Shellfish. See also Raw bar W in cheese-making process, on appetizer plate, 365 T Waldorf-Astoria Hotel, 118 336 as hors d’oeuvre, 362 Table setup, for buffets, Warm infusion method, 470 curing. See Cured foods mousseline, 272 506–507 Waste disposal, in buffet serv- in forcemeats, 273 Shrimp, in raw bar, 501–502 Tapas, 362 ice, 508 Saltpeter, 181 Smoked foods Tarama caviar, 370 Water bath (bain-marie), 281 Sandwiches, 136–141 on appetizer plate, 365 Tartlets, 363–364 Watercress, 78 breads for, 138–139 cold smoking, 188–189 Tat-soi, 78 Waxed-rind cheeses, 340 canapés, 364 as hors d’oeuvre, 362, 363 Tea sandwiches, 141 Wet cure, 185 fillings for, 140, 368 hot smoking, 189 Terrines Whey, in cheese-making garnishes for, 140 in mousses, 367 on appetizer plate, 365 process, 337 history of, 136 pan-smoking, 190 aspic-bound, 281 Whitefish roe, 370 spreads for, 139 pellicle formation, 188 of foie gras, 279, 289 Williams, Jesse, 334 styles of, 138, 141 sausages, 229, 232 forcemeat, 280–281 Wine, with cheese service, 343 Sauces, 16–25. See also smoke-roasting, 189 as hors d’oeuvre, 362 Wood, for smoking, 187–188 Mayonnaise; types of, 188 presentation of, 279 Workplace Vinaigrette wood for, 187–188 Texture, in buffet presenta- orderly, 11 coating, 23–25 Smoke-roasting, 189 tion, 512 safety, 12 coulis and purées, 22 Smokers, 187, 189, 190 Time management, 10–11 dairy-based, 21 Smorgasbord, 362 Tinted cure mix (TCM), 182 Y emulsion, 16–21 Snow Crab, 502 Tiramisù, 338 Yanay, Izzy, 288 for raw bar, 502–503 Sodium ascorbate, in cured Tools. See Equipment and salsas, 22 meat, 183 tools Z special, 25 Sodium erythorbate, in cured Treviso radicchio, 79 Zaatar, 309 Sausages, 226–239 meat, 183 Trout, smoked, 188 Zakuski table, 362

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