The Essential James Beard Cookbook (79 page)

Salmon and Sour Cream Roll

in Shirred Eggs

in Shirred Eggs with Gruyère Cheese

Spinach with Cream and Nutmeg

in Strawberries Romanov

in Strawberry Fool

in Vichyssoise

See also
ice cream

cream cheese:

Chocolate Cheesecake

Cream Cheese-and-Pistachio-Stuffed Bread Rings

Cream Cheese Quiche

Creole Fried Chicken

crêpes:

Cannelloni with Tomato Sauce

Carrot Blini

Chicken Crêpes

croutons:

for Caesar Salad

for California Gazpacho

Crown Roast of Pork

Crudités with Anchovy Mayonnaise

Crumpets

cucumbers:

in Cold Ham Mousse

Iranian Cucumber and Yogurt Soup

Scandinavian Cucumber Salad

Turkish Cucumber and Yogurt Soup

in Zrazys Nelson

See also
pickles

Cumberland Sauce

curries:

Country Captain

Curried Chicken

Curried Tetrazzini

Duck Glazed with Curry and Honey,155

Peking Curry-Tomato Sauce on Noodles

Daiquiri, The

Dark Rum Cocktail

Dark Rye Bread

Daube Provençal

desserts

Apple Charlotte

Apple Tapioca

Bride’s Cake

Chocolate Mousse

Chocolate Roll

Chocolate Soufflé

cold desserts

Five-Day Plum Pudding

Flan

frozen desserts

Frozen Lemon Mousse

Frozen Mocha Parfait

Frozen Zabaglione

Fruit Fritters

Ginger and Macadamia Nut Ice Cream

Ginger Soufflé

Grand Marnier Soufflé

hot desserts

Ice-Tray Apricot Ice Cream

Irish Whiskey Trifle

Oatmeal Carrot Cookies

Pecan Pie

Raisin and Chestnut Ice Cream

Raspberry Sauce

Soufflé Fritters (Beignets Soufflés)

Strawberry Fool

Sugared Oranges

Tapioca with Apples and Pears

dill:

Clay’s Dill Pickles

Green Beans with Dilled Vinaigrette

Pasta with Parsley Pesto, Cherry Tomatoes, and Dill

dips and spreads:

Anchovy-Parsley Dipping Sauce

Brandade of Cod

Caponata

Chicken, Pimiento, and Pine Nut Spread

Chili con Queso

Chutney Butter

Cocktail Sandwich Fillings

Crudités with Anchovy Mayonnaise

Fines Herbes Butter

Garlic Butter

Ham and Pickle Spread

Hazelnut Butter

Mustard Butter

Roquefort Butter

Skordalia (Greek Garlic Sauce)

Swiss Cheese and Olive Spread

Djaj M’Kalli

Don Farmer’s Fresh Apple Cake

dough

for Basic Egg Pasta

for Basic White Bread

for Blueberry Deep-Dish Pie

for Cream Biscuits

cutting of

for Dark Rye Bread

drying of

for English Muffin Bread

for Hard Rolls

kneading of

for Lard Pie Pastry

for Linzer Bars

for Monkey Bread

for Mrs. Maynard’s Cinnamon Rolls

for Pissaladière

for Pita Bread

pulling and stretching of

for Raisin Bread

for Rich Tart Pastry

rolling of

for Sand Tarts

Drunken Watermelon

duck:

Duck Glazed with Curry and Honey

Roast Duckling au Poivre

Roast Duck with Oranges

Roasted Stuffed Wild Duck

Shirred Eggs with Duck Livers and Madeira

Southern-French-Style Wild Duck

dumplings:

Nockerli

Poached Chicken with Light Dumplings

Poached Chicken with Nellie Cox’s Dumplings

eggplant:

in Caponata

in Curried Chicken

in Imam Bayildi

eggs, egg dishes

Avgolemono (Egg-Lemon Soup)

Basic Egg Pasta

in Cheese Soufflé

in Chocolate Mousse

in Chocolate Soufflé

Classic Quiche Lorraine

Cottage Cheese Quiche

Cream Cheese Quiche

Egg White Noodles

in Fried Oysters

in Ginger Soufflé

in Glenna McGinnis’ Lane Cake

in Grand Marnier Soufflé

Ham Quiche

Hard-Boiled Eggs

Hard-Boiled Eggs with Aïoli

in Hollandaise Sauce

in Mayonnaise

Oeufs à la Tripe (Hard-Boiled Eggs in Onion Sauce)

in Old-Fashioned Pickled Eggs

in 1-2-3-4 Cake

in Pasta and Cheese Roll in Tomato Sauce

A Perfect Omelet

Perfect Scrambled Eggs

Peruvian Eggs

Poached Eggs

in Salade Niçoise

Shirred Eggs

Shirred Eggs with Duck Livers and Madeira

Shirred Eggs with Gruyère Cheese

Shirred Eggs with Ham

Shirred Eggs with Pesto

Shirred Eggs with Spinach Purée

Soft-Boiled Eggs

in Soufflé Fritters (Beignets Soufflés)

in Swiss Tarte à l’Oignon

egg washes:

for Apple Pie

for Basic White Bread

for Black Bread

for Brioche Bread

for Raisin Bread

elbow macaroni

Macaroni and Cheese

Elizabeth David’s Stuffed Fillet of Beef

English Muffin Bread

Estouffat de Noël

fennel

Fettuccine with Zucchini

figs

fillet of beef:

Boeuf à la Ficelle (Beef on a String)

Elizabeth David’s Stuffed Fillet of Beef

Roast Fillet of Beef

Steak Tartare

Zrazys Nelson

fillings

for Apple Pie

for Blueberry Deep-Dish Pie

for Bride’s Cake

for Chicken Crêpes

for Chocolate Cheesecake

for Chocolate Roll

for The Coach House Quince Tart

Cocktail Sandwich Fillings

for Mrs. Maynard’s Cinnamon Rolls

for 1-2-3-4 Cake

for Pear Tarte Tatin

for Pennsylvania Dutch Chicken “Pot Pie”

for A Perfect Omelet

for Pissaladière

for Salmon and Sour Cream Roll

first courses and cocktail food

Anchovy Canapés

Brandade of Cod

Brioche en Surprise (Onion Sandwiches)

Buckwheat Blini

Caponata

Carrot Blini

Chili con Queso

Chinese Ginger and Pork Balls

Clay’s Dill Pickles

Cocktail Steak Tartare

Cold Ham Mousse

Compound Butters

Cream Cheese-and-Pistachio-Stuffed Bread Rings

Crudités with Anchovy Mayonnaise

Grammie Hamblet’s Deviled Crab

Gravlax

Old-Fashioned Pickled Eggs

Pâté de Campagne

Pâté of Pike and Salmon

Rillettes

Rillons

Salmon Tartare

Sautéed Marinated Fish (Escabèche)

Seviche

Skordalia (Greek Garlic Sauce)

Soused Shrimp

Striped Bass Tartare

Stuffed Oysters

Sturgeon Tartare

Tarragon Shrimp

Tuna Tartare

fish, fish dishes

Anchovied Pot Roast

Anchovy Canapés

Anchovy Hollandaise

Anchovy-Parsley Dipping Sauce

Brandade of Cod

Broiled Marinated Halibut Steaks

in Caesar Salad

Cold or Hot Fresh Fish with Aïoli

Cold Poached Salmon in Red Wine Aspic

Crudités with Anchovy Mayonnaise