Read Is There a Nutmeg in the House? Online
Authors: Elizabeth David,Jill Norman
Tags: #Cooking, #Courses & Dishes, #General
cagliata
66–7
cannelini beans cooked in Tuscan bean jar
75
Tuscan bean soup
35
capon
see
chicken
CARAMEL DESSERTS
242
caramelised sugar
243
Carnacina, Luigi,
Il Gourmet Internazionale
95
Cassell’s
Book of the Household
123
cassia
257
celery and lemon sauce
81
vivandi di silari (with egg, fried bread)
65
celery and mushrooms
77
Cervio, Vincenzo,
Il Trinciante
196
Chapman, George
73
Chapusot, Francesco,
La Cucina Sana, Economica ed Elegante
254–5
cheese processed
131
sauce, for Arborio rice
146
cheese and dill sticks
229
cheese pudding
131
,
259
cherries in mostarda
106
with verjuice and spices
101
chestnut sauce, for roast pheasant
175
chicken boiled in white broth with almonds
115
cooked in cider and Calvados
206
‘friar’s chicken’ – a thickened soup
155
gratin, in cream sauce
199
in noodle soup, with chicken livers
141
marinaded, grilled
204
pâté (‘bianco-mangiare’)
207
roast
174
salad
200
simmered with vegetables, and sherry sauce
201
chicken baked with green pepper and cinnamon butter
90
chicken baked with Italian spice and olive oil
203
chicken pilau
143
,
144
chicken Veronica
201
chick pea flour
232
and
see
farinata
chicories
46
,
48
chocolate cream ice
281
,
282
chocolate (drinking)
191
Christmas dishes
168–72
,
202
CHRISTMAS IN FRANCE
168
Christmas pudding
6
,
170
cicoria
46
cider chicken cooked in
206
duck baked in
208
cinnamon
282
clarifying consommé
30
cock-a-leekie
155
coffee in chocolate ice cream
282
coffee ice cream
274
The Compleat Cook
187
composta di fragole al latte di mandorle
253
composte
103
,
105
consommé
27
,
29–30
Cooke, Samuel,
The Complete English Gardener
237
Copley, Esther,
The Housekeeper’s Guide
237
a cordial water of Sir Walter Raleigh
252
Cordon Bleu Cookery
118
cos lettuce in garden salad
47
salad
50
with anchovy
161
Cossart, Noël,
Madeira
293–8
courgette dish currently popular at E.D.’s lunchtime picnics
74
courgettes gratin, with rice
56
in bohémienne
57
tian
54
with tomatoes
55
tian or gratin, with tomatoes and eggs
42
courgettes in salad
40
courgettes with lemon sauce
41
Cox, J. Stevens,
Dorset Dishes of the 18th century
250
crab or prawn kedgeree
157
cream of parsnips with green ginger and eggs
79
CREME BRULEE
247
crème caramel
246
crème de fraises
255
crème de riz
33
crème renversée au caramel
246
CRUDITES
48
cucumber salad, with rice
203
currants in relish
99
David, Anthony
304
David, Elizabeth early life: at Wootton
1–3
on the continent
4
,
302
in Egypt
5–6
,
15
,
41
,
58
,
165–7
,
304
in Malta
163–5
first publishers
12–14
,
304
in France (1984)
151–2
kitchen shop
305
kitchens: early
3
,
5
,
6
Halsey Street
7–11
love of California
306
on Capri
84
,
304
refrigerator
3
,
6
,
8
work in the theatre
3
,
304
The Baking of an English Loaf
227
A Book of Mediterranean Food
5
,
13–14
,
305
Dried Herbs, Aromatics and Condiments
35
English Bread and Yeast Cookery
xi
,
227
,
304
research for
168
French Country Cooking
29
,
118
,
304
French Provincial Cooking
4
,
29
,
118
,
160
,
304
Harvest of the Cold Months
ix
,
x
Italian Food
12
,
14
,
108
,
181
,
259
,
304
An Omelette and a Glass of Wine
ix
Spices, Salt and Aromatics in the English Kitchen
305
Summer Cooking
29
,
304
Dawson, Thomas,
The Good Huswifes Jewell
73
Deficio di Ricette
242
De l’Ecluse, Charles
72
Denney, Anthony
129
Digby, Sir Kenelm
86
,
110
The Closet Opened
187
,
216
Dodds, Madeleine Hope
268
Dods, Margaret
see
Johnstone, Christina Jane
DO NOT DESPAIR OVER RICE
142
Douglas, Norman
304
Alone
136
drop scones
156
Drummond, Sir Jack,
The Englishman’s Food
18
duck baked in cider
208
Eales, Mary,
Receipts
188
,
197
eaux d’Italie
188
EDIBLE MACCHERONI
136
eggs and celery, on fried bread
66
hard-boiled, with cream of parsnips
79
hard-boiled yolks, in relish with almonds
100
in relish with currants
99
in smoked haddock soufflé
158
in Spanish omelette
129
layered galette, with dried fruit
286
poached
127–9
,
164
tian of courgettes
54
or gratin with courgettes and tomatoes
42
with spinach and potatoes
55
to separate
123–4
ELIZABETH DAVID
’
S
‘
DREAM
’
KITCHEN
7
Elliot, George
151
Emy,
L’Art de Bien Faire les Glaces d’Office
216
,
267
,
268
,
283
,
284–5
endive salad
50
an English loaf
223
entremets
191
,
248
,
249
ERBAGGI MANTOVANI
:
VEGETABLES OF MANTUA
60
Escoffier, Auguste
58
,
59
,
169
,
289
Evelyn, John
189
,
190
Acetaria
86
fagiolara
35
,
75
fagioli alla fagiolara toscana
76
faïna alla genovese
230
Falernian wines
298
farinata
230
fécule
33
fennel minestra with gooseberries and cream
61
of shoots with sorrel, borage and beet shoots
62
feta
45
Fiennes, Celia,
The Journeys
189
,
192
,
194
figs in grape must preserve
106
in mostarda
106
fish loaf
160
Flammenkuchen
121
flan
246
Fletcher, John
73
Flint, John
168
florentines
116
Florio, John,
A Worlde of Wordes
67
,
99
,
300
flour for bread
220–21
for pasta
136–8
A Forme of Cury
103–4
Francatelli, Charles Elmé
19
Franklin, Alfred,
Comment on Devenait Patron
85
french bean salad
44
fresh cherries with verjuice and spices
101
fresh tomato sauce
82
friar’s chicken
155
frittata
42
fruit hot salad
3
set in ice
269
galantina
99
garam masala
97
garden salad
47
garlic
51–2
and lemon sauce or marinade
204
GARLIC PRESSES ARE UTTERLY USELESS
51
and
see
205
gatnabor
258
a Genoese pizza
236
Gentleman’s Relish
97
,
99
giblet gravy
174
Gilliers,
Le Cannameliste Français
268
,
288
ginger cream ice
280
ginger, green, in cream of parsnips
79
Glanville, Bartholomew de,
De proprietatibus rerum
88
Glasse, Hannah
The Art of Cookery Made Plain and Easy
265–8
,
271
The Compleat Confectioner
268
Godden, Jon & Rumer,
Shiva’s Pigeons
97
Goodman, Mrs Benny
161
goose rillettes
201
Gosetti della Scala, Anna,
Le Ricette Regionale Italiane
106
Gouffé, Jules,
Le Livre de Pâtisserie
120
Grand Marnier
282
and lemon ice cream
278
in apricot mousse
256
in Seville orange cream
256
granita
see
water ice
Granville, Grace Countess
195
,
198
grape must preserve, with figs, quince and pears
106
grapes (black); a relish
101
gratin of courgettes, tomatoes and eggs
42
gratin of rice and courgettes
56