Menu Guide and Recipe Index - Time-Life Foods of the World
Short Description
Download Menu Guide and Recipe Index - Time-Life Foods of the World...
Description
·�nu(}uide�%ipelndex
C]oods ofthe 'World ITIMEI ••lj#l BOOKS
•
TIME-LIFE BOOKS
FOODS OF THE WORLD Richard L. Williams
EDITOR:
SERIES EDITOR:
Jerry Korn
EDITORIAL STAPP FOR THE MENU GUIDE
EXECUTIVE EDITOR:
AND RECIPE INDEX:
A.
B. C. Whipple
PLANNING DIRECTOR:
Designer: Albert Sherman Chief Researcher: Sarah B. Brash
Oliver E. Allen
Recipe Researchers: Helen I. Barer, Malabar Brodeur,
TEXT DIRECTOR:
Joan Chambers, Brenda Huff, Julia Johnson,
ManinMann
MarjorieMorton, Wendy Rieder, Toby Solovioff,
ART DIRECTOR:
Lyn Stallworth, Audry Weintrob
Sheldon Cotler
Test Kitchen Chef: John W. Clancy
CHIEP OF RESEARCH:
Beatrice
T. Dobie
DIRECTOR OF PHOTOGRAPHY:
Melvin L. Scott
Associate Planning Director: Byron Dobell
EDITORIAL PRODUCTION
Production Editor: Douglas B. Graham QuaJity Director: Robert L. Young Assistant: James J. Cox
Assistant Text Directors: Ogden Tanner, Diana Hirsh
Copy Staff: Rosalind Srubenberg,
Assistant Art Director: Arnold C. Holeywell
Eleanore W. Karsten, Florence Keith
Assistant Chief of Research: Martha T. Goolrick
Picture Department: Dolores A. Littles
PUBLISHER:
Joan D.Manley
GeneraJ Manager: John D. McSweeney Business Manager: John StevenMaxwell SaJes Director: Carl G. Jaeger Promotion Director: Paul R. Stewart Public Relations Director: Nicholas Benton Library
of Congress catalogue card number 79-177401.
Published simultaneously in Canada.
Cover
photograph by Richard J effery.
:fOods ofthe 'World
�enuquide ~
%ipelndex BY THE EDITORS OF TIME-LIFE BOOKS
TIME-LIFE BOOKS, NEW YORK
r3YCenu Planning with:Foods ofthe World The Menu Guide that begin s at right and the Rec
can be fully cooked a day ahead , and will be at
ipe Index that starts on page 18 cover the entire
least as good when reheated .
27-volume FOODS OF THE WoRLD library. Bu t if
To avoid a last-minute flurry, prepare as much
you do not yet have all the books, there should be
of the meal as possible before you serve the first
enough menus to make some memorable meals from
course. Assemble the salad and have the dessert
the volumes you do have.
ready for whatever finishing touches it may need.
Except for simple dishes l i ke mixed green salad,
When several foods must be presented together, re
all of the recipes for each of the menus on the fol
check their cooking times so that you can set the
lowing pages appear in FooDs OF T H E WoRLD Rec
pots on the stove at appropriate interva l s .
ipe Booklet s . Included in this spectrum of menus
The effect t h a t food s give depends a great deal
are suggestions for brunches, lunches, simple and
on how they are p resented . The color p ictures
fancy dinners, buffet suppers and cocktail party
throughout this library demonstrate the ways in
food . In the case of some menus, all of the recipes
which tableware and garniture can make the food
are taken from one book so that you may, if you
more attractive-obviou sly, peasa n t fare looks best
like, serve an entire Chinese or Spanish dinner, for
in rustic dishes and elegant food i s enhanced by fine
example. More often, the menus represent foods
china and silver. Platters, bow l s and tureens should
from a variety of national or regional cuisines.
be of a size to hold the food withou t the appear
Most of these menu s are for meals you can cook
ance of overflowing, and a platter shou ld be big
and serve singlehanded, though some of the larger
enough to perm i t carving where that is called for.
and more compl icated ones would be simplified by
Chi lled foods
having ki tchen or serving help. By and l arge, the
p l a tes and platters; hot foods are more appetizing
will
stay cold
longer on
chi l led
menus feature one fairly com p l i cated dish support
when the tableware is warmed. The same rules of color variation and contrast
ed by simpler foods-or by di shes that can be pre served
that you follow for the foods you serve should also
Each menu combines foods that complement one
the garn i shes you use. For example, avoid serving
another i n flavor and, a t the same time, present a
a whi te-sauced white fish on a white p l a te, and
contrast of colors and textures at the tabl e . To get
don ' t sprinkl e everything i n sight with chopped
similar resul t s in menus you invent, read careful ly
parsley or gra ted lemon peel .
pared
in
advance,
then
refrigerated
and
apply to the d i shes on which you serve them and
cold or reheated briefly at serving time.
both the ingredients lists and methods. You don ' t
Beverages to suit the menus are a matter of taste.
want t o have two shrimp courses at a meal, b u t nei
Coffee, tea and water are appropriate with any of
ther do you want to repeat strong flavorings like to
them. For wine drinkers, the time·honored rule is
matoes or garl ic. Ordinarily only one food for a
to drink white wine with light meat, chicken , tur
meal should be stuffed, or rol led up, or heavily
key or fish and red wine with red meat, duck and
sauced . In most cases, a single rich or hearty dish
game birds. If the main dish has been cooked with
is ample--and should be preceded or fol lowed
a wine, however, serve that type of wine with the meal even though the meat is white and the wine
with light-bodied ones . Scheduling
the
food
preparation
may
red . Champagne and rose wine are acceptable with
i nvolve
making up a timetable. Read through the recipes a
everything-and thus a happy compromi se when
day ahead to make sure t hat you have the p roper
you are in doubt. Highly spiced foods, including
utensils as well as all the ingred ients. If you are to
garlicky fish or seafood, are best accompanied by ro
tal ly unfamiliar with the dishes or the techniques
bust red wi nes-or by beer.
they involve, perhaps you should rehearse the menu
Most of the menus on these pages serve four, six
for your family ( and get some candid criticism ) be
or eight as noted . Most recipes selected for each
fore serving i t to guests.
meal are designed for exactly the number of diners
If you have difficulty
obta ining unusual i ngredients for a dish you would
suggested .
like to cook, be sure to check the main vol ume and
-which migh t provide fewer servings
An
occasional
unusual ly
rich at
dish
another
Recipe Booklet for shopping guide inform ation,
time--may be stretched somewhat. Some recipes, es
which is often included .
pecia lly for desserts, may supply more than you
Chi lled foods may rest in the refrigerator until
need and there may be leftovers . Recipes to be
needed, and most cakes and pies can be baked
doubled, tripled, quadrupled or cut in half are in
well i n advance. Some stews and braised di shes
dicated by ( 2x ) , ( 3x ) , ( 4x ) or ( Yzx ) .
© 1971 Time Inc. All rights reserved.
2
BRUNCHES
T oserve
To serve British Isles1 6
Welsh rabbit (2x)
Mustard sauce ..
Sliced tomatoes with
. .. British Isles 42 .................... British Isles 9 3
Boiled parsley potatoes
Cre ole-Acadian 1 03 . British Isles 85
vinaigrette dressing Fresh fruit fool
. British Isles 90
Summer pudding.
T o serve T o serve
8
Finnan haddie (2x)
8
4
8
Green pea soup............................
Pr ov. France 16 America 88 America 27 Cari bbean 21 0
French omelets (4x). Popovers . Old-fashioned apple butter Lime souffie
Quintet2 0
French bread Fried apple rings.
T o serve
........................ Quintet12
4
Cheese souffie.. . ... .....
To serve 6t o 8
Spinach salad
...... Ru JJia2 8 .. Melting Pot 107 .... Russia 99 Spiced honey cake ..... .... . ..... ...
Strawberries Romanoff .
Estonian herring salad . . . .. . .. . . .
3
... Prov. France 6 ....... America 23 ........ Classic French 21 5
Caraway rye bread.
T o serve 8 C ouli biac (brioche loaf filied with salmon, mushrooms, velouti and crepes) . Classic French 40 ......... Scandinavia 48 Pickled cucumber salad (2x). Frozen Grand Marnier souffie ...... Cla JJic French 2 1 1
T oserve/2 Scrambled eggs with coriander
..... India 14 . N orth west 96 ..... North west 98
and ginger (3x) ...... Cream biscuits (2x) . Blueberry coffee ring.
T oserve 6 Champagne or Rhine wine cup (2x-3x) ...
To serve
Russian cheese bread. . .
8
Smoked salmon
Mixed green salad (3x) .. ..
Smoked sturgeon
Orange sections with
Red salmon roe or fresh black caviar Buckwheat pancakes .
orange-blossom water (2x) ..
. ..............
Melted butter
To serve
Grapefruit halves
T oserve
Huckleberry cake.
. Middle East 11 2
4
Mixed green salad (2x) .. . Houston gingerbread.... . ... .... .
8
Swedish hash (2x)
Fresh melon and
Potato and onion omelet
... Quinlel I 16
Russia 6
Sour cream peach compote (2x).
Wines-Spirits 50 ... Ru JJia 73 ... S pain-P ortugal 78
T o serve .. Spain-P ortugal 4 ... S pain-P ortugal 78 . Great West 99
..................... Scandinavia3 8 ..... N orth west 21 9
4
Bull shot ..
.. Wines-Spirits2 4
Smoked bacon with onions and apple rings
. Scandinavia2
Mother Monson's almond cakes .........
6 Scandinavia 69
T oserve 6 French onion soup.
.... Pr ov. France 2 I . Pr ov. France 5 Three-layer chocolate cake . ............ ... America 9 1
LUNCHES
Salad ni{oise (2x). . .
T oserve
4
Shrimp Creole .
T oserve
Boiled rice . .
8
Crepes Fitzgerald
Deviled kidneys (2x)
................... British Isles 54 ............. Ne w England 79 .. Ne w England 96 Parker House rolls. .. America I 09 Cold orange souffie ... .... ... ......
.... Cre ole-Acadian 51 .................. Supplement N o. I ... Cre ole-Acadian121
Baked tomatoes (2x).
T oserve
4
Escarole soup. .
..... Melting P ot2 6 Melting P ot 59 Braised broccoli .......... .... Italy3 6 Pastry tubes filled with ricotta. ... Melting P ot 1 20
Veal scallops with cheese-and-tomato sauce .
3
To Jerve 4
To Jerve 4
Poached, marinated fish in
Spaghetti with chicken-liver sauce
Saffron rice.. Cucumber and sour-cream salad Mango mousse
.
. . . ..... Melting Pot78
Mixed green salad
lime and herb broth. . .. . . . . ... . ....... .
Cari bbean33 . Spa in-Portugal74 . . . . . . . . . . .. . . Ru11ia3 0 . . . . . . . . . Cari bbean 1 1 6
. Melting
Rum-flavored frozen cream (112x)
Potll9
To 1erve lOto 12 Poached salmon with herb sauce..
To Jerve 6
. . . Melting Pot 40
Boiled potatoes with butter and parsley
Avocado sauce with tomato and coriander. .
............
Spring salad 2 ( x) ... .
..
. . Melting PollO I . . . Melting Pot 21 7
Rum babka
. . . . Lat in America 21
Fried sausage-filled tortillas
Mango ice
... .. . . . . . .
.
To Jeroe 4
. . . . . . Lat in America 1 6 . . . . . . . Lat in America 87 ........ . ...... . .. . Cari bbean 1 1 8
with red chili sauce. . Refried beans
....
Crab omelet (2x)
. . .. Southe rn3 6 . . . . . Southern 67 . . North w m I3 I
Plantation string beans . Steamed blueberry pudding .
To 1erve 6 Sweet-and-sour fish . . ... . . . . . . . .... Pacific
To Jerve 4
Boiled rice
Somerset Club's lamb kidneys
-S .E . A1ia 42 . . . . . . . . . . . . . . . . Supplement No. 1
..
Bitter melon and
Pepperell.. .
cucumber salad .
. . . .. . . . . . . . . . Pacific -S .E . A1ia9 4 . . . . ............. Pacific-S .E . A1ia 1 1 4
Coconut cake
. . . Ne w England�� England73 . . . . . . . . . . . . . . . . . . . . . Africa93 .......... . . Southe rn 100
Corn pudding....... . . . . . . . . . . . ...... Ne w Tomato salad. Lime sherbet.
To Jerve 4 . . . . . . . . . . . Southern3 4 . . . . . . . . . . .. . ... . . . Quintet 86 Tomato aspic . . . . . . . . . . . . . . . . . . . . . . America2 1 Blueberry pie . . . . . . . . . ... . .. . . .......... Southe rn 2 1 8 Fried soft-shell crabs
To Jerve 4
.
Asparagus with egg sauce
Creamed oysters and shrimp in shells..
. . . . Qu intet2 8
Green salad with French oiland-vinegar dressing . . . .. . . . . .. . . . . .. Prov
. France 16
French bread
To Jerve 4
Ischl tartlets
Chicken paprika. Steamed rice.. . · .
. . . . . Vienna2 1 . . Supplement No. 1
. .
To Jerve 4to 6
Mixed green salad with French
Lobster chowder
Prov . France 1 6 . . Cari bbean 1 09
..............
..
. . . . . Ne w England 1 8 . . . . . . Ne w England 89 Boston cream pie . . . . . . . ........ . . . . . Ne w England 1 13
oil-and-vinegar dressing .. ... . . .. . . .. . Rum cake .. .
. . . . . . . . . . . . .. . ..... . . . . . . . . . . Vienna 93
Portuguese sweet bread
To urve 6
To Jerve 6
Southern chicken salad with
Beef consomme with finely cut
boiled dressing .
. . . . . . . . . . .. . . . . . . . . ... . Southe rn 64 . . . . Southern9 0 .... . . . . . . . . . . . Southern 1 17 .. .
chicken, beef and vegetables .. . . . .
Baking-powder biscuits . . Huguenot torte
. . . Cla11ic French 16
Roast chicken with rice, foie gras and truffle stuffing. .
........
. . . . . ClaHic French� 6
Green salad with French oil-and-
To Jerve 4
vinegar dressing . .... . . ... .. . ... . .... Prov
Shrimp-stuffed artichokes ..
. . . Creole -Acadian 1 00 . . . . . . . . . Great Wm 8� . . . . . . . . Great We1tiO�
Cowboy soda biscuits .. Pecan tassies ...
. France 1 6
Swiss roll with lemon-curd filling.. .
...
. . . . . . . . . . . . . . . . . Briti1h ! Jie12 6
To urve 4 To urve 6to
. . . . . . . . . . . . Great We1tB . . . .. . . . . . . Great We1t 33 Beer coleslaw . . . . . . . . . ...... . . . . . .. . ... Great Wm2 4 Buttermilk poundcake.. . . . . . . . Great We Jtl 02 Minted trout.
8
Goulash soup with little dumplings . .
.
. . . . Melting Pot33
Hashed brown potatoes . . .. . . .
Mixed green salad White bread with sesame seeds
. . ........ Melt ing Potl 06
Poached peaches with raspberry puree .. .
. . . . . . . . .. . .. . . . . . . . . . . . . Prov . France 1 03 .
4
To serve
To serve 6
8
................... Creole-Acadian 56 .. . So uthern 7 7 1 Matchstick potatoes ............ ... Classic French 1 3 . .. .. So uthern 67 Kentucky minted carrots (2x) . Eastern Heartland 3 1 6 Pear upside-down cake ..
Shrimp-stuffed mirliton .
Crab chops ..
Tomato salad .....
Tartar sauce
. ..... Creole-Acadian 102 .... ......... ...... . Italy 87
Bread pudding with whiskey sauce.
.... Creole -Acadian 21 4
To serve 4 Ham-stuffed eggplant
. ... .. Creole -Acadian 108
To serve 6 to
8
Green salad
Summer vegetable soup
Jelly crepes ........ .. .... ...... .... Creole-Acadian 122
Small pastries filled with meat Swedish pancakes.
... .. .Scandinavia
I0 Russia 14 ............... Scandinavia 6 1 ......
To serve 4 Chicken-stuffed baked
T o serve 6t o
tomatoes
...... .. . ... .. ... .. Creole-Acadian 104 Green bean salad. .. . ... Germany 74 . Creole-Acadian 21 7 Fig cake ..
8
Caraway rye bread ...... Apple charlotte with apricot sauce.
To serve 4
To serve 6 to 8
Spiced boiled beef with olives,
Spinach-cheese pie .
raisins and deep-fried egg.
...... Cari bbean 47 ............ . S upplement No. 1 Boiled rice Cucumber salad Martinique.. .. Cari bbean 88 Coconut pie with meringue .... .. ..... ... Cari bbean 1 0 7
.. Russia2 1 ... Melting Pot 1 07 . Russia 9 6
Ukraine-style beet soup...
..... Middle East 83
Sliced tomatoes with French oil
. Prov. France 16 . Middle East 1 07
and-vinegar dressing . Walnut butter cookies ...
To serve 6 to
8
..... America7 ..... America 22 1 Chocolate brownies ................ .... America 1 2 Black bean soup .
To serve 4 .... ............ So uthern2 6 . . America 1 6 Corn oysters .. . America23 Spinach salad .......... . .... British Isles2 4 Brandy snaps . ... .. .. .. .. .. Red snapper citrus ..
Caesar salad...
To serve 6 Open-faced cheese tart ..... ........ ..... Prov.
Strawberry ice cream (1hx).
France 4
Marinated vegetables, Greek
To serve 4 Eggs h ussarde .
.... Creole-Acadian3 6 Creole-Acadian 31 0 . ... . Quintet 21 7
....
Soft almond cookies
. . . . . . ....
style..
. Prov. France 8 1 04
Orange Bavarian cream. ...... ..... .... Prov. France
To serve 4 Lobster souffle with lobster
To serve 4 Cold yoghurt and cucumber soup . Baked eggplant"little shoes" .... Boiled rice ........ Fresh melon and peach compote
To serve
.... Middle East 19 .. . Middle East 74 . S upplement No. 1 .. Middle East 1 12
Broiled skewered swordfish (2x).... Radish and sour-cream salad (2x).. "Bird's nest" pastries ..
... Classic French2 1 ... Middle East 60 . Middle East 87 . .. Middle East 1 10
To serve 4 Halibut steaks stuffed with tomato sauce ..
. .... North west23
Boiled potatoes with butter and parsley Green salad Marble spice cake .. .... ..
Mixed green salad Coffee ice ..
........ .. ................. Italy9 0
To serve 6
8
Watercress soup .
..... Classic French3 8
sauce ..... Boiled new potatoes
.. North west 12 6
Chicken consomme garnished with
... Classic French 7 1 . Great West 4 5 Hazelnut cake.... ............. ... ... .... .. Vienna73 herb-seasoned crepes ..... .
Crab Louis ....
To Jerve 6
To urve 6
Celery Victor............... .
....... Spain-Portugal 60 . Spain-Portugal78 .. Spain-Portugal 89 Portuguese baked caramel custard.
........ America 14
Chicken-filled bread pie
Mixed green salad (3x)....
Rolled fillets of sole in creamy
.... Cla JJic French30
velouti sauce with tomato Boiled potatoes Carrot and almond cake.
To urve
........ Quinte/ 1 4 1
6
Potato and kale soup with sausage.
To Jerve 4
Baked empanadaJ
. Melting Pot 1 8
Blintzes
Soft custard
Fresh strawberries and sour cream ToJerve
To Jtrve
4
6
Italy 58 ..... Italy3 6
. Baked fennel. . ........
Germany 31 ............. German y 56 ... Germany 6 3 .... . .. . German y 1 1 1
Potato dumplings ......
prosciutto and cheese stuffing... . . . ..... .. ...
Red cabbage with apples Hazelnut cream pudding .. ..
Mixed green salad Rum-flavored frozen cream (112x) ..
. .
.
.
.
... Melting Pot 1 1 9 ToJerve
6to 8
Plain boiled rice with
4 ........... ..
.
. . . Supplement
fresh whole green chilies
Boned chicken breasts with prosciuno and cheese
21 Latin America 45 ................... Spain-Portugal 90
Braised stuffed beef rolls...................
Braised veal scallops with
To urve
................. Spain-Portugal
. . . . . • . . . . . . . . . . . . . .
Dried peas with fresh vegetables.
.... Italy 56 ... Italy 86 .. Prov. France 01 8
No.
I
.. India27
Deep-fried eggplant_.
She-crab soup (2x)........................
India 9 . _India 22 Yoghurt with spiced potatoes............. . .. India 9 2 Tamarind chutney.. .. India 0 1 5 Whole-wheat breads (chapatiJ) ._ . ... India 88
Baking powder biscuits.
Sliced mangoes with lemon juice
Peppers and oil ..... Chocolate mousse . To Jerve
Fried okra with cumin
8
_ _ _
...
. . . . . . . . . . . . _
Southern 18 .. Southern 9 0 .. Southern 120
Fried peach turnovers
_
.
To Jtrve 6-Spring Luncheon ToJerve
Bamboo shoots with green soy dressing
6
Meat loaf in sour-cream pastry. Cucumber salad (2x). Baked rhubarb (2x).
..japan
32
Vinegared rice mixed with
..... Scandinavia
40 ................... Cari bbean 88 .... Ne w England 31 4
vegetables and seafood ._
..Japan 46 .. Japan 21
Clear soup with soybean paste Peeled sliced melon
ToJtrve
6
Chicken sa)ad.. Anadama bread ... Pureed fruit dessert .............. .
To Jerve 4-Fa/1 Luncheon
..... Ru JJia2 9 ... Ne w England 87 ........ RuJJia 87
Tofu-and-sesame-seed dressing with srring beans...
._
.
_ _ .
___ ......._ _
Japan2 6 85 .._.... ..japan 0 1 ._ .Japan 49 . .
Salt- broiled fish with dipping sauce ....._ ..._ ..japan To Jerve
Milo-flavored pork and vegetable stew
6
Steamed rice . .
Artichokes stuffed with shrimp
. . . . _
Fresh fruit
..
America70 .. Eamrn Heartland 9 l Buttermilk soda biscuits Pineapple roll ................ ........ America 10 5 and Green Goddess dressing
To Jerve 4- Winter Luncheon Red caviar with·' sleet" dressing. . . .. _ . .... __. .japan2
To Jerve
Chicken and shrimp in egg custard
Deviled crab (2x) ............
........ America7 1 .... America 85 ................ Cari bbean 21 0
Baking powder biscuits.. Cold lime souffle
8 japan 52 ..Japan 01 1
Chicken and rice with mushrooms ._ ......_ . ..
8
.
. . . . . . . _
.
Fresh fruit
.
To Jerve 6---Summer Luncheon Cucumber stuffed with crabmeat and pickled ginger.... Sliced raw fish_
. ..
Cold summer noodles Fresh fruit
6
_
_
.
_ . . . . . . • . . _
. . Japan3
4 8 ..__ .. . Japan 59 _
_ _ _ _ _ _ _ . . .
_._.Japan3
To serve 6
To serve 4 Curried halibut
.. .... . . ..... Eastern
Clam bisque
.... India
49 .... India 1 5 Curried potatoes and peas .. Layered whole-wheat bread ... .... . . .... . .... . India 83 .. India 94 Yoghurt with cucumber and tomato .. 1 8 ... . . India 0 Baked coconut layer "cake"
Heartland 31
Roast saddle of lamb with green beans, cocotte potatoes and artichoke bottoms filied with tomatoes
.... Classic French 94
..
Molded coffee ice cream with praline filling ..
To serve 6
Stir-fried fish fillets. ... .. .... .... .. . . .. . . ... . China
To serve 4
White-cut chicken and ham in
Hot anchovy canape .
green paradise..
... China 86 . China 79 Braised star anise beef, hot or cold. Fresh asparagus salad.. ... China 42 ( x)... ...... .. .. . .. . ... China 43 Chinese boiled rice 2 ....... China 01 7 ............... Almond Aoat ...... China Ill Chinese tea .. To serve
............... Classic French 12 4
53 ....... Prov. France 7 ..... Prov. France 50 .... Cari bbean 86
Roast chicken.............. .. . Asparagus pudding . Sliced tomatoes with French oil-and-vinegar dressing .
... Prov. France 16 ...... Cari bbean 1 1 4
Flam heed bananas.
To serveB
4
Chicken consomme with custard
.. China2 9 . China 5 5 Stir-fried shrimp with peas .......... . .. China 8 1 Braised soy sauce chicken . ... China 40 Cucumber salad with spicy dressing ... China 43 Chinese boiled rice. H ot orange pudding ...... China 1 10 Chinese tea ... . China Ill Winter melon soup
garnish .... .... .. ... ... .. . ....... . ClaJJic
French 1 5 French27 1 Sauce N antua ..... . . . .. .. ..... .. ..... Cla JJic French 2 Baked sole mousse.... .. .. ......... ... C/aJJic Roast fillet of beef with filled mushroom caps, chateau potatoes, braised lettuce and tomatoes ........ .
Pear and frangipane tart .. .. . . .........
DINNERS
To serve 6
To serve 6
Fillets of sole and mussels, shrimp and white wine sauce.
.. Great West 74 Supplement No. 1 ........ Great West 40
Texas chili con carne. ..............
Sauteed lamb chops
.................
Steamed rice. Pinto beans...
...... Classic French 50 ..... Classic French 93
Potato slices molded with truffles.
Mixed green salad
. ...................
Classic French
0 II
Tomatoes baked with bread
.. Great West 87
Glazed oranges.
1 hx). (1
Classic French 88 Classic French 46
crumbs and garlic
. .. ..... . .. .. . .... . Prov. France 9 1
Bavarian cream with rice,
To serve 6 Braised stuffed shoulder of
garnished with poached
.. Ne w England 5 8 Caramelized potatoes . ... . .... .. ....... Scandinavia 49 . .. Ne w England 79 Baked tomatoes.
apricots and apricot sauce.
To serve 6
Pastry cones filled with
Chicken consomme garnished with
lamb .
herb-seasoned crepes.
. Scandinavia 66
whipped cream and berries ..
...... C/a JJic
French 21 0
......... ClaJJic
1 French 7
Poached sole ring filled with pike mousse and served with
To serve 4 Philadelphia baked clams ........ ..
Steamed rice....... .... .... ... . ......
Marinated pork loin with sweet red peppers.. ... .. .. ....... .. ... Steamed rice............... Blackberry cobbler...........
N antua sauce . . . ..... .... .. ...... .. ClaJJic French 30
Eastern Heartland 70 . . Spain-Portugal 43
Supplement No.
1
Mixed green salad with French oil-and-vinegar dressing .
.... Supplement No. 1 ....... Southern 99
.......... Prov. France
16
Selection of cheeses Dessert crepes with Grand Marnier-
To Jerve
Aavored sauce. .
4
Molded salmon with cucumber sauce.
..
North west3 6
Sauteed lamb chops with watercress........... Chateau potatoes
(1/2X) ...
Broiled mushrooms..
.... Cla JJic French 93 ..... ClaJJic French 90 .... Prov. France 88
Dessert crepes with souffle filling
.......................... Prov. France 01 6
7
.... ClaJJic French 1 42
To Jerve 6
To Jerve 4
Sliced smoked salmon with capers, finely
Braised pintail duck
Sauteed veal chops in cream sauce with
Boiled rice
... ClaJJic French 01 3
morel mushrooms .. . ... Endive and watercress salad with
Creole-Acadian72 . Creole-Acadian 01 7 ..... S upplement No. 1 Creole-Acadian 21 2 .
.
To Jerve 4
French oil-and-vinegar dressing . .
.
. . . . ... .
('lzx)..
Ia franfaile .....
Bananas Foster ..
Boiled potatoes with butter and parsley
Pears i n red wine .... . . ..
.
Green peas a
chopped onions and lemon wedges
. . .
.... . . .
..
.
. . . . .
. Prov. France 1 6 Prov. France 01 1
Hot anchovy canape .
..
. . .
. . .
.
.. ... Prov. France7 ....... Great WeJt 65
. . . . .
Hearst Ranch squab. .... Fresh spinach and herbs,
To Jerve 8
Shaker style ...
Jellied orange consomme Roast pork calypso
.
._
... .... Cari bbean 1 5 ... . ........ ...... Cari bbean 56 . . .
BakedcriJtophenn with onion-andcheese filling (2x)
.
Pineapple fool (2x) . .
........ .. .. ... .
. .
.. EaJtern Heartland20 ....... So uthern 21 6
Key lime pie ..
.
To Jerve 4
..
. . _
. Cari bbean 85 .. Cari bbean 1 1 8
Fish marinated in lime and lemon juice ..... .
. .
............... Latin America 69
Braised duck with
To Jerve 4
coriander rice
Cold cucumber and yoghurt soup with walnuts .............. .... Broiled skewered lamb. .
. . . .
Tomatoes stuffed with rice
.
. . .. .
......... Quintet 17 . Middle EaJt3 4 ... Middle EaJt 82
filling
...
..
. . . . . .
. .
.. .. . . . .. . . . ..... Spain-Port ugal
. . ..... . . ... EaJtern Heartland 64 .... ..... ...... EaJtern Heartland2 6 Sauteed potato balls .. . . . .. EaJtern Heartland23 Dried-apple cake EaJtern Heartland 1 44
Celery slaw .
. Great WeJt 4
.
.
. .
.
. . . .
.
. . .
Pork in orange-and-lemon sauce
. . .
. .
. . . . . . . . . . . • . . . .
... Latin America 60
with sweet potatoes ..... Mixed green salad
To Jerve 8to ...................... Great WeJt 98
10
Smoked and fresh meat with accompaniments . .
To Jerve 4
. . . . .
.
.
..
. . .
Shredded kale greens . . ....
.. RuJJia 5 5 .... RuJJia 5 1
Pressed fried chicken...... Sour prune sauce ..............
Toasted manioc meal with egg.... Pepper and lemon sauce
......................
.
Latin America 62 . Latin America 86 Latin America 86
. . .
.
Sliced oranges
Rice with almonds and sesame .
Heartland 14
Mushroom-stuffed halibut steak . .. . .
seeds
94
To Jerve 6
.............. Middle EaJt 01 9
, Texas broiled shrimp......
.
....... Latin America3 5
Manhattan clam chowder .. . . . . .... EaJtern
To Jerve 4
Sheath cake.
.......
. . . . . .
Poached apples with whipped cream ...... ....
.
Spongecake roll with rum cream
....... RuJJia 68
...... . ... . .. Latin
America 9 America 83 ...... .......... Latin America 95 . .
Rice with tomatoes and onion
Mixed green salad
Pineapple custard.
. .
.
.. ..... . Latin
.
Chocolate almond torte with mocha frosting ....
.................. .... RuJJia 01 7
To Jerve 4 Rolled flank steak with onions and cumin seeds .
To Jerve 4 wrapped around butter) ... .. Deep-fried straw potatoes.
. . . .
. .. .. .
. . . . . . . . . . . .
.
. . .
... ..
. .
To Jerve 4 . . . . . .
..
. .
.
. . .
Ea1tern Heartland 21 Melting Pot 56 .... Melting Pot 98 . Ne w England 21 7
Braised stuffed quail onpolenta rounds. Red cabbage with apples ..... Pumpkin chiffon pie
. . . . .
. .. . .
. . . . . .
.. . ..
Latin America 4 1
. . .
. . .. . . .. Latin
America 83
avocado
. . . . . . . . . . . • . . . . . . . . .
.
.
Pumpkin pudding . . . .. . . .
.. . .................... Prov. France 88 Melting Pot 31 4 Athenian torte .
. .
. . .
Mixed green salad with sliced
.
Shaker herb soup
. ..
and onion sauce (1hx) . . .
RuJJia 50 RuJJia3 4
Fresh peas braised with onions and lettuce
. . . .
Potatoes with spiced cheese, tomato
Chicken Kiev (deep-fried chicken cutlets
.
. .
..
. . . .
.
8
. .
..
.
...... Latin
America 92
To serve
To serve
4
Carp roe spread. ...........
.... Middle East ! 6 ... Russia 56
Marinated skewered beef
onion gravy
...
.............. Southern 4 1 Southern 68 Skillet cornbread . .. Southern 88 Southern dry rice ..... Southern 72 Sweet-potato pie ..... ... .......... ...... Southern 12 9
Buckwheat groats with mushrooms
Boiled greens ...... .... ........ ... .......
....... .... .. Russia
and onions
4
Southern fried chicken with
Cucumber and sour-cream salad ........ ..
69 . Russia 84
Charlotte russe (ladyfingers mold with cream filling) .
.....
Russia 84 To >erve 8
To serve
4
Flank steak with meat stuffing,
Chicken soup with lemon and mint.
... Spain-Portugal7 ...... Spain-Portugal3 9 .... Quintet 95 .... Great West2 5 ... Great West 0 10
Portuguese steak . Fried shredded potato cake. Spinach and bacon salad German's chocolate cake.
Shaker style....................
sauce, Shaker style (2x) ..... ... .. Eastern Shaker salad (2x)
Heartland 1 9 ... Eastern Heartland2 6 .. EaJtern Heartland 122
..
Blueberry crumb cake
To serve 6
To serve 8
Oysters withmignonette sauce (2x) ..
.... North we>t2 1 ....... North west 60 Spinach ring with cheese sauce... . ... North we>t 84 ...... North west 123 Royal rhubarb cake .
. Southern
55 Southern dry rice (2x) . ..... Southern 72 ................... .. Southern 93 Hoe cakes . ............. Southern 31 0 Lemon chess pie. H am hocks and black-eyed peas..
To serve
Eastern Heartland32
Fresh asparagus with lemon cream
Meat loaf with bacon .. ....
To serve 6
4
Celery Victor.
... America ! 4 ..... Quintet7 5
. . .........
Flemish beef-and-beer stew..
Venison
Spaetzle
Pennsylvania Dutch homemade noodles ..
.. ..... ......
.. North west 93 ... North west 31 9
Sour-cherry pie.
Green string beans, blanched and buttered ('lzx)...
(tiny dumplings
with fried croutons).
. EaJtern Heartland 4
..... .... ...
........ North west 9 Sauer braten...................... North west70
Marinated mushrooms ...
...... ... .
Frothy wine dessert ..................
. Prov. France 89 .... Quintet 12 4
To >erve
4
T-bone steak ...
.. Great West78 ..... Great West33
Hashed brown potatoes.
To serve 6
Lettuce and tomatoes with blue
.. EaJtern Heartland 7 1
Batter-fried mushrooms..
cheese dressing
Chicken breasts and ham with sherried cream sauce.. Broccoli puree... Raspberry cream roll ..
... North west I I ..... America 90
Strawberry shortcake .
..... Eastern Heartland 46 .. Eastern Heartland20 .... Eastern Heartland 1 1 6
To serve 8 Potted shrimp...
To >erve
.. British Isles 4 5 ................... British Isle> 46 Yorkshire pudding .. . British Isles 64 Roast beef..
4
John Clancy's broiled clams
. .. Eastern Heartland73
Green beans with butter and parsley
Loin of lamb rounds topped with
Burnt cream ..
eggplant and tomato fondue with black olives...
To serve
Deep-fried potato puffs made withpate
a choux.......
Fresh strawberry tarts ...
.... British Isles 88
.. Classic French 01 1 4
Irish stew
.... Classic French Ill ......... Prov. France 96
..... BritiJh Isles 54
Mixed green salad with French oil-and-vinegar dressing .
.. Prov. France ! 6 ... British Isles 83
Bread-and-butter pudding
To serve
4
Kentucky fried chicken.
................ Southern 40 Heartland 01 ..... America 87 Leola's cornbread .... Fresh strawberry ice cream. ..... ... . Creole-Acadian 3 10 Pennsylvania Dutch fried tomatoes .. Eastern .
9
To serve 6 Consomme Bellevue
....
Roast mint-stuffed leg of lamb. .
To serve 4 Esca beche {fish pickled with
. . .. Easte rn Heartland 21 . ... . . . . . . America3 1
carrots, onions and bay leaves) {•12x) . Spain-Portugal
19 . . . . . . .. . . . . . . . Spain-Portugal 59 Green beans and tomato sauce. . . . ..... Spain-Portugal7 1 Apple mint crisp . . . . . .. . . ..... . .. Spain-Portugal 96
Baked tomatoes stuffed with
Chicken with rice...
rice ....
. . Middle East 82 . . . . . America 94
Cheesecake .
To serve 4
To serve 6
Roast pheasant with applejack
Rollmops .
cream sauce......
.
. . . .. America 54 ...... America 1 5
.........
Wild rice with mushrooms
. .. . . . . . .. . . . . . .. ..... .. . . . Germany 9 . . . . . . . . . .. . . . . .. Germany22
Braised stuffed veal roll...
Assorted braised or boiled buttered vegetables
Endive and watercress salad with
Lemon cream dessert.
. Prov . France 1 6 .. America 92
French oil-and-vinegar dressing.. Orange-walnut torte
..
. .. .. . . . . . . . . . . . Germany 1 31
To serve 6 Pork loin stuffed with prunes and apples .....
To serve 6 ...... America 65 . ... Italy3 6 Broccoli braised with white wine ....... Scandinavia 50 Roasted potatoes . Walnut cake ...................... . .. .. Quintet 3 1 8 Fried smelts with herb butter ..
Pickled beets. Creamy layer cake
To serve 8 Tostaditas {deep-fried corn chips). Guacamole with chilies ..
To serve 4 Grilled deviled chicken ... Rice with lemon ... Peas with prosciutto .... Pears stuffed with Gorgonzola cheese ..
. ... .... Scandinavia2 8 .. ........ Scandinavia 50 .. . . .. . . . .. .. Scandinavia 48 . . . . . . . . . .. .. . . . . . . . . Scandinavia 80
Butter-steamed new potatoes..
. . . Italy 58 . . Italy20 . Italy3 8 . .ltal y 9 1
Cioppino . .
..
. . Great West 122 . Great West7 .................... .. ...... Great West 54
Italian bread Osgood pie ...
Great West 9 1
To serve 6
To serve 8
. . . . . Italy76 . . . . Prov. France 92 Glazed onions . . . Spinachgnocchi . . Italy33 Mazarin cake ..... ... . . . . . . ... . .. . . Scandinavia78
. . North west 9 . North west 63 Summer succotash.. . . . . . .... .. . . .... North west 80 Three-crust blueberry pie ... . . .. ..... . .. . North west 12 4
Fresh ham braised in Marsala ..
Pickled mussels
.
.
..
Roast wild duck {2x).
. . . . . . . • • . . . . . . . . . .
To serve 8
To serve 4 French onion soup..
. . Prov. France2 1
Ham braised in Burgundy .
and rice .
with chives {2x) .........
. . . . . Scandinavia22
.... Scandinavia 52 . .... Germany75 . .. ..... Germany 01 8
Pickled beets {2x) ...
Green salad with French oiland-vinegar dressing ... Apricot pancakes
. ... .. . . . ....... Germany33
Lacy potato pancakes
Baked stuffed pike with cucumbers
Apple and rum custard cake.
. . Prov. France 1 6 . . . .. . .... .. .. . . .... . . .. .. Vienna70
To serve 8 To serve 4
Poor man's caviar..............
Roast partridges with grapes .....
. . . . . . . .. . Germany 50 Sauerkraut with wine and grapes.... ... Gtrmany 62
Dark rye or pumpernickel bread Georgian skewered lamb {2x) . . .
Mashed potatoes
Buckwheat groats with onions and
Steamed chocolate pudding..
mushrooms. .
. Germany 1 01
seafood and chicken)
Sangria
.. Spain-Portugal32
(red wine and
fruit punch)
.. ..... . .. . .... .. ... . Spain-Portugal 01 4 92
Fried custard squares ................. Spain-Portugal
10
Russia2
. .. . . . . . .. . . Russia 64
..
Raspberry-filled pastry strips ...
To serve 4 Paella (saffron rice with
..
.. . ..
. Russia 69 . .. Russia 10 4
To ser ve 6
To ser ve 8
Braised pork chops with cream and
Dried mushroom soup.. .
. . . . . . . . . . Pro v. France70 . . . Pro v. France 84 Braised leeks. . . Scandina via 49 Oven-browned potato wedges . . . . Italy 90 Lemon ice (2x) .. .... .....
Roast pheasant with filbert stuffing
mustard sauce..
and currant sauce . .
. . Eastern Heartland 1 6 . Eastern Heartland 56
..
Braised red cabbage with sour-cream sauce . .
.
.
. . . Russia 01 . . . . Ruiiia 97
Birch log.
To ser ve 6 Marinated mushrooms. .
...........
. . . Italy 4
To ser ve 4
Cannelloni (pasta tubes filled with meat and baked in tomato and cream sauce)
. Italy2
Oysters casino.
Broiled squab with lemon-soy butter..
Green salad Italian bread Baked peaches stuffed with macaroons . ,
Mixed green salad
. . . Italy 93
Deep dish peach pie, with cream-cheese crust....
To ser ve 4 Baked stuffed artichokes . ................. . ... Italy
15 . . . . . . . . Italy 48 Italy2 1 . Italy 94
Grilled prawns with garlic butter . . Rice and peas . .
.
Sicilian cake with chocolate frosting . .
. . . . . America 95
To ser ve 6 Roast beef .. Stuffed baked potatoes with cheese ... Molded horseradish salad ... Grapefruit cake.
To ser ve 6 Fillet of sole with spinach and Chateau potatoes ...
Beer cheese
..
Barbecued spareribs.
Meringue layers with almonds and mocha butter cream filling ..
..
White bean salad with fresh herbs
. Claiiic French 1 44
and mustard dressing. .
(cold fresh
...
Pickled fish
. . . . . . . Africa22 . . . . . . . . . Africa 40 . . Supplement No . 1 Boiled rice . . . . . . Green bean aljar . . . . . . . . . . . . . . . . . . . . . . . Africa 100
Marinated liver with red wine sauce (2x) ..
Baked ground lamb curry..
..
. . .. . . Spdin-Portugal3 8 . Spain-Portugal73 . ..... . ... . Spain-Portugal 96
Portuguese fried potatoes (2x). Mocha layer cake with rum
Raisin tart with sour-cream sauce ..
To ser ve 6 Chicken broth with flakes of eggs and cheese
.
Deep-fried rice-paste balls filied
Braised pork chops with tomato and
Gnocchi verdi
(small spinach dumplings)
Orange ice.
........ . . .
with shrimp ................... .
. . . . Italy73 . . . Italy32 . . Italy 90
sauce ..... Spice bread....
.......... . . . . Africa 45 . . . . . . . . . . . . . . . . . . Africa 01 7
Yoghurt Beet and onion salad (2x) .....
...... . . . ...... . ........ . . Ital y 9
Homemade egg noodles with butter and _ ......... cheese .......
. . Africa 92
Molded tangerine and ginger custard . .
. . . . . . . . Italy2 6
Mixed green salad Poached peaches with raspberry puree ( 'hx) .
. . . . . Africa74
Beef stewed i n red-pepper
To ser ve 4 Mussel soup
. Africa 1 7 1
To ser ve 8
. ..... . . .... . ............ Italy 01
garlic sauce .
. . . . . . . . Southern 65 . . . . . Southern 12 4
..
To ser ve 6
. . . Spain-Portugal 5
.
. . . . . Southern 5 . . . . . . Southern 50
........
Black-bottom pie..
vegetable soup) . .
. . . . . . America3 8 . . Great West32 . . Great West2 4 . Great West 94
To ser ve 6
. . . . . . . . . . . . . . . Classic French2 8 . . . Claiiic French 90
Mornay sauce..
To ser ve 8 Gazpacho
..
. . .. . Eastern Heartland72 . . America 5 5 . . . . America 1 8 Hashed brown potatoes........
8
. . . . Pro v. French 01 3
11
...
. . . . . . . . . . . . . . . . . . . Africa 21 8
To serve 8
To serve 4-Parsi and CoaJtaiindian
Cold avocado and tomato soup (2x) . . . Curried brawn Honey bread
. . . . . . . . . . . . . . . . . . .
. . . . . .
Madeira pudding
. .
. .
. . . .
. . . . .
. . . . . .
Rolled fillets of sole with fresh dill
Africa 13 . .. Africa 54 . . Africa 106 . . Africa 124 . . . . . . . .
.
stuffing .
. . . . . .
. . . . . .
. .
. . . . . . .
Brown rice
. . . .
. . . . .
.. . ......................
. . . . . . . . . . . . . .
. . .
India ....... India
. . . . . . . . . . . . . .
50 34
Mashed curried vegetables, dried peas
.
and beans with lamb.........
.......... India 65 . India 23 Cooked tomato chutney India 103 Fried whole-wheat bread . ... .. ... .... India 83 Deep-fried pretzel-shaped sweets . . . India 112
To serve 6
Fried fresh green beans with coconut
Skewered marinated lamb with curry-tamarind sauce
............. Africa Africa Tomato salad (2x)....... ..... Africa Yellow peach pickle ............ ........ Africa . . . . . . . . . . . . . . . . . . . . .
.
34
.
75
. . . . .
. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chicken curry
110
...... Africa
.
To serve 6--Bengal
97
Coconut rice
cinnamon-and-lemon syrup..
.
93
Braided crullers with
. ._ . . . . . . . . . . . . . . . .
Fried spinach and broccoli puree .
To serve 8
.
.
India India . India
. .
. . . . . . . . . . .
. . . . .
..
. . . . . .
36 53 22
Deep- fried unleavened whole-wheat
Cold eggplant puree with lemon juice
. . . .
. . . . . . . . . . . . . . . . . . . .
..
Yellow rice with raisins.
. . . . . .
. . .
..
. . . .
.
. . . . . .
. . .
bread .
. . .
.
. . . . . . . . .
Middle East
Steamed grape leaves with rice, pine nut and currant stuffing. . . . . Arab bread. .
..
. . .
. . . . . . .
. . . . . . . . . . .
To serve 6-Konkan Coast . .. . . . Supplement No. 1 Lamb with coconut masala .................... India 70 Mango chutney........... ....... India 101 Fried shrimp cakes . . . India 42 Whole-wheat puffed bread . India 88 Coconut and jaggery pancake . India I 06
Baked fish with tomato, onion and lemon garnish (2x) .
. . . .
Homemade cheese balls in sweet syrup
Middle East 4 ..................... Middle East 28
India 87 India 102 . India 113
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Coconut chutney
7
Boiled rice . .
. . . . . .
.
. . . . . .
Middle East67
Romaine lettuce salad with olive oil, vinegar and lemon juice dressing
.
. . .
.
. . . . . .
. .
. . . . .
. . . . . . . . . . . . . . . .
Poached apples with whipped cream (2x)
.
Middle East
109
.
. . . .
. . . . . . . . . . . . . . . . . . . .
. .
. . . . . .
. . . . . . . .
To serve 8 To serve 4
Deep-fried shrimp, sweet potato and squash cakes .
. . . . . . . . . . . . . . . .
Pacific-S.E. Asia
31
Deep-fried phoenix-tailed shrimp ..
Braised stuffed rolled steak .
Stir-fried chicken with fresh mushrooms .
.. . Pacific-S.E. Asia 70 . . . Supplement No. 1 Baked lime custard................ Pacific-S.E. Asia 110 . .
. .
Boiled rice
. . .
.
. . . . . .
.
.
. . . . . .
. . . . . . . . .
.
.
beans
.
. . .
.
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Creamed Chinese cabbage . Chinese boiled rice..
To serve 6-Fa/1 Dinner
Peking dust .
Thorny shrimp balls filled with
Chinese tea
sweet chestnuts .
. ..... Clear soup withtofu and shrimp . . . . . . .
.
. . .
.
. . . . . . . .
. . . .
.
. . . . . . . . . . . .
.. . ..
, ....Japan 19 . . Japan 4 . . . .
. . . . . .
. . . .
. . . . . . . .
.. .
Steamed rice. .
. .
. . . . . . .
.
. .
..
. .
.
.
. . . China 63
China 39 . ..... China 43 . China 106 China 111
. . . . . . .
..........
. . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . .
..
.
.
. . . . . . . . . . . . . . . . .
Sour-and-hot soup .
.
. . .
.
. . . . . . . . . .
68
Steamed sea bass with fermented black
. . . . . . . .
japan
90
Red-cooked pork shoulder
beans
.
. .
japan
.
.
. . . . . . . . . .
Chinese boiled rice .
. japan 74 Supplement No. 1
. . . . . . . . .
. . . . . • . . . . . . . . .
. . . . .
.
..
.
.
. . . .
. . . . . . . . . . . . . . .
..
. .
Deep-fried
Fresh fruit
Chinese tea
wontons . .
. .
.. . ..
.
25
Ch ina 5 I China 69 China 32 China 43 China 104 China Ill .
. .
. . . . . . . . . . . . . . . . . .
with date filling
. . . . . . .
China
. . . . . . . . . . . . . . . . . . .
Stir-fried string beans and water chestnuts (2x)
Chicken and vegetables simmered in seasoned broth
. . . . . . . .
.
. . . . . . . . . . .
. . . . .
. . . . .
. .
58 82
To serve 6
.
Broiled mackerel in soy and rice wine marinade
. .
. . . .
Sliced beef with red pepper and radish garnish .
.. China China
Braised spareribs with fermented black
. . . .
. . . . . . . .
..
. . .
. . . . . . . .
. . .
..
. .
.
. . .
. . . . . . . . . . . . .
To serve 6 Lobster Cantonese Roast pork strips Drunk chicken
. . . . .
..
. . . . . . . . . . . . . .
. . . . . . . . . . . . .
. . . . . . . . . . . . . .
Celery and dried-shrimp salad Chinese boiled rice .
12
.
. . .
..
. . .. .
.
. . . .
. . . . . . . . . . . . .
. . .
. . .
. . . . . . . . . . . . . . . . . . . . . . .
Almond cookies.
. . .
Chinese tea ..
. . . . . . . . . • . . . . . . . . . . . . . . . .
. .
. . . . . . . . . . . . . . . . . . .
62
China 89 China 41 China 43 China 111 China Ill
.
.. . .
. . . .
. . . . . . . . .
China
. China 65
To Jerve 6
To Jerve 4-Goan and CoaJtal Indian
Deep-fried
Shrimp curry ............
won/on filled with pork and shrimp ............... ........... China2 Squirrel fish.... ......................... China 52 Pepper steak .. .. China 80 .... China 64 Lion's head .. ..... China 43 Chinese boiled rice. ............ Watermelon shells filled with fruit........ ... . China 1 0 1 .... China Ill Chinese tea ..
... India 44
Rolled fillet of sole with fresh dill stuffing.. ......
.... India 50 . Supplement No. 1 Pickled pork ('hx) ........... .......... India 76 Tomato, onion and ginger salad ..... ... ... .. .. India 98 Fresh mango chutney with hot chili . . ....... India 100 Baked coconut layer" cake" .. ......... India 01 8 Boiled rice . .......
To Jerve 6to 8-North Indian
To Jerve 6-Spring Dinner
Saffron rice with ground lamb ..
Seafood and scallions in miJo dressing ..........Japan30
.............. India3 4 Chicken cardamom.. .. India 56 Rice and fresh-vegetable pilaf ....... ... ..... .. India3 9 Curried cauliflower ... ................ India 1 9 Yoghurt with baked spiced eggplant .. ..... India 93
Coltsfoot in Jake-flavored sauce ......
Deep-fried new potatoes steamed with
Grilled chicken with a sweet soy-
spices and yoghurt ..............
.... .. India32
Puffed whole-wheat bread (2x)
.... India 9 1 ..... . India 10 4
. . . .. . . .. .. .
Sliced raw fish ............... .....
seasoned glaze
Yoghurt drink 2 ( x) .
Fresh fruit
To Jerve 6--Summer Dinner ... India Ill .... India 96
..
..Japan73
..Japan 88 ................... Supplement No. 1
Steamed rice ..
Milk-and-rice pudding with cardamom and nuts ....
........Japan3 8
Duck simmered in Jake-seasoned sauce .........Japan 72
... India ! 6
Curried red kidney beans ..... Fresh mint chutney 2 ( x).
Clear clam soup with mushrooms..... .. ..... ..Japan I I
Deep-fried shrimp coated with rice
.... ...Japan 64
Duck simmered in Jake-seasoned sauce ...... ...Japan72 Sake-seasoned shrimp with egg yolk glaze
To Jerve 6-South Indian
Vinegared rice and fish" sandwiches" ..
Saffron rice with lime
Fresh fruit
................... India37 ................ India3 1 ...... India 99 Tomato, onion and beet salad . ....... India2 1 Green peas and mushrooms.......
.. ...Japan7 1 ..Japan 44 .
Yellow lentils ........
To Jerve 6 Broiled skewered marinated
Deep-fried ground-lentil balls in yoghurt sauce ... Fresh coriander chutney ......
chicken ..........
...... India2 8 .... India 102
Boiled rice ... Fried and baked mackerel
Milk and Cream of Rice pudding with rose water and nuts ...
.. Pacific-S.E. AJia2 6 ... Supplement No. 1
with green pepper and
...... India 1 01
.. Pacific-S.E. AJia 46
chili sauce .... Braised lamb shoulder with
To Jerve 8-ParJi and CoaJtal Indian
fresh pineapple ......
.. Pacific-S.E. AJia75 . Pacific-S.E. AJia 01 4 Hot chili and lime condiment ...... . Pacific-S.E. AJia 102
Rolled fillets of sole with fresh dill
Yellow pickles.....
stuffing......... ......
...... India 50 43 .................... India3 4
Curried shrimp with lemon and tomatoes .... ... India Brown rice 2 ( x) ....
Fresh fruit
Mashed curried vegetables, dried peas
To Jerve 8
and beans with lamb....
........ India 65 Fried fresh green beans with coconut (2x) .. .. India23 Cooked tomato chutney ...... ........... India 01 3 ... India 83 Fried whole-wheat bread (2x) Deep-fried pretzel-shaped sweets ... ........ India 1 12
Spiced baked rice cone dinner ..
.................. Pacific-S.E. AJia 88
Coconut-beef
... Pacific-S.E. AJia 69
patties ...... Deep-fried tamarind-marinated chicken ..................
.. Pacific-S.E. AJia 64
Toasted spiced coconut ....................... Pacific-S.E. AJia
10 5
Deep-fried potato rounds with red pepper and tamarind sauce
.................... .... Pacific-S.E. AJia 84
Sauteed shrimp with tamarind sauce
.................
..
.. Pacific-S.E. AJia 5 1
Peanut and coconut milk wafers....... Yellow pickles. Fresh fruit
13
... Pacific-S.E. AJia30 .............. Pacific-S.E. AJia 01 4
BUFFETS
T oserve 4 Vegetable, bean curd and
T oserve 8t o 1 0
peanut salad with hot chili dressing Steamed rice .
..
. .
. .
.
.
..
76
Coconut cake with lemon filling
. . . . . . . . . Pacific -S .E . Asia
30
. . . . . . . . . .
. . . . . .
.. .
48
Pacific-S .E . Asia 94 . . . Supplement N o. 1
. . . . . . .
..
. .
.
..
. . . . . .
Deep-fried mackerel in red sweetand-sour sauce .
. . .
.
. . . . . . . . Pacific-S .E . Asia . Pacific-S .E . Asia
.
Coconut beef........
Pickled shrimp
Ham in pastry .
. .. . . . Pickled peaches . . .. Sweet potatoes in orange baskets . .. Summertime vegetable aspic .
.... .
. . .
. .
. ..
.
. .
. . . . . . . . . . . . . . . . .
.
. .
. . .
..
. . . . . . .
. . . .
S outhe rn 6 Southern 60 S outhern 79 S outhern 68 Southern 70 S outhern 108
.
. . . . . . . .
. . . .
.
..
.
. .
.
. . . . .
. . . . . . . . . . .
. . . . . . . . . . .
Peanut and coconut milk wafers...............
To serve
Fresh cucumber condiment .
. .
.
. .. ..
. .
.
.
...
. .
103
Pacific-S .E . Asia
. . .
with green tomatoes
Chili, onion and lime juice condiment .
.
.
6
Pork and veal stew
. .
.
Green rice
....
. . . .
. . Pacific-S .E . Asia
. . . . .
101
Hot tortillas
Poached sweet rice-flour balls
....
.
Cold rum souffle
coated with coconut...
. . . . . Pacific -S .E . Asia
. . Latin America 61 . . . . Latin America 84 . . . . . . . . . Latin America 1 5 . . . . . . . Cari bbean 121 . . . . .
. . . . . . . . . . . . . . . . . . . .
. . . . . . . .
..
.
.
.
.
. . . . .
.
107
To serve 8to 1 0 T oserve 8
Venison meat loaf
Chicken and cellophane noodle
Harlow House baked beans
. . . . . . . Ne w England 62 . . . Ne w England 7 5 Baked stuffed summer squash {2x) . Ne w England 82
. . . . . . Pacific-S .E . Asia 38 . . . . . . . . Supplement No . 1
soup .... Steamed rice .....
. . . . . . . . . Paciftc-S .E . Asia
. .
T oserve 8to 1 0 Marinated vegetables, Greek
..
. . . . .
... . .
..
. . .
Pa ciftc-S .E . Asia
. .
96
style. .
................
. . . . Prov . France
Fresh fruit
Casserole of white beans
To serve 8 to 1 0--Scandinavian Christmas dinner
Mixed green salad with French
with meat Roast goose stuffed with apples and prunes. .
.....
.
oil-and-vinegar dressing
........
. Scandinavia
24
. Braised red cabbage . . . . . . . . . . . . . . . . Caramelized potatoes . . . .. Rice and almond dessert . . . .. Little brown cakes . . . . . . . . . . . . . . . . . .
.
. . . .
.
. .. . . .
. .
.
. . . . .
.
.
. . Scandinavia 47 . . Scandinavia 5 1 . Scandinavia 49 . Scandinavia 60 . . Scandinavia 7 1 .
T o serve 8
.
Chopped chicken liver
.
Roast wild turkey with cornbread stuffing
. .
. . . .
. America 44 ... . ... America 87 Cranberry-orange relish . . . . . . . . . . . America 33 Spiced acorn squash . . . . ... . . America 12 Creamed onions and peas . . . . . . . . . America I I Mashed potatoes America 19 Pumpkin pie . . . . . . . . . . . .. . America 97 Apple pie. . . . . . America 96 Old-fashioned vanilla ice cream . . . .. America 106 .
..
.
. .
.
. .
.
. .
. . . . . . . .
.
.
. .
.
. . .
.
.
. . . . . .
.
.
.
.
. Melting P ot
. . . . Prov . France
9
90
I 08
To serve 6to 8 Boiled rice
.
. .
. . . . . . . Pr ov . France
Chocolate mousse .....
.
. .
.
.
Mixed green salad
. .
.
. . . . . .
butter ................ .
.
Kidneys in Madeira sauce {2x). .
. . . . . .
.
191
. . Pr ov . France
. . . . . . . . . Melting P ot 50
. . . . . . . . . . . . . . . . • . . . . . . . . .
16
Boiled asparagus with
Leola 's cornbread . .
.
Pr ov . France
Chicken casserole with noodles and mushrooms...
. . . . . .
61
. . . . . . . . . .
whipped cream filling ...
T o serve 8t o 1 0--American Thanksgiving dinner .
. . Pr ov . France
Cream puff pastry ring with
with prunes in port wine .. .
.
....
8
French bread
Poached apple halves stuffed
.
120
Ne w England
26
peanut and coconut
.
.
The Publick House's cranberry
Raw and cooked vegetables with . .
. . .
chiffon pie
.......
milk sauce
. . ..
.
. . . . .
Broiled skewered lamb . .
.
. ... . .. . Fish in aspic . . . . . . . . . . . . . . Pickled mushrooms . . . . . .
. .
.
.
. . .
. . . . .
.
. . . . . . .
.
. . . .
. .
Liver pate .. Pumpernickel bread Fresh fruit
14
. . .
.
. . . . . . .
. . Ru JJia 7 Supplement N o. 1 . . . . . Russia 44 .. Ru JJia 32 Ru JJia 9 . . . .
. . . . . . . . . . . . . . . • . . . . . . .
T o Je rve 6 t o 8 Egg and lemon soup .. . ... .
. .
..
.
. ...... Middle Ea Jt
21
T o Je rve 6-P unja b .
33
Homemade cheese with peas. .
20
. . . . . . . . . . . . . . . . . . India . . India Curried eggplant. . . . . . . . . . . . . . . . . . . India India Black lentils.......... . . . . .......
Baked eggplant, lamb and tomato casserole with cream sauce
Saffron rice.. .
. . . . . . . . . . . . . . . . . . . . Middle Ea Jt 46
17 30
Yoghurt with miniature deep-fried
Mixed green salad Almond and Jice-flour custard
.
chick-pea flour balls ..
104
Middle Ea Jt
..
. . . . India
95
Deep-fried unleavened whole-wheat bread . ..... India 87 Stuffed green frying peppers . .
T o Je rve 6t o 8 Cold braised veal with tuna sauce.
Fresh ginger chutney
..
White beans with tomatoes and garlic
. . . . . . Italy6 0 (2x) .. .. . Italy 35 .
. . . . India 24 India 101 . . India 110
..
... . .......... . .. .
Sweet carrot dessert..
.
Yeast cake ring with rum syrup and Chantilly cream..
. . . . . . . Cla JJic F rench
T o Je rve 8-N orth India
127
. . Ind ia 40 . . . . . . . . . . . India 104 Yoghurt with banana and grated coconut (2x) . . . India 94 Baked fish with corianderma Jala . . . . . . . . . . . . . . India 48 Fried whole-wheat bread (2x) . . . . . . . . . . . . . . India 83 Spiced saffron rice with lamb.
Date and lemon chutney . .
T o Je rve 6 Hot anchovy and garlic dip .. . . . . . . . . . . . . . Italy 3 . . . . Quintet 78 C ouJc ouJ with beef and vegetables . . . . . . . . . . . . Quintet 127 Soft almond cookies . . .
.....
Milk-and-rice pudding with cardamom and nuts.
T o Je rve 1 0t o 12
..
.............
. . . . . . India
111
Jansson's temptation (2x) .
............. Stuffed onion rolls (2x) . . . . . ..... Salmon marinated in dill . . . . . . . . . . . . . . . .. . . Mustard and dill sauce.
. Scandinavia 16 . Scandinavia 31 . Scandinavia 15 . Scandinavia 46 Pickled cucumber salad (2x).. ........ . Scandinavia 48 Creamy layer cake . . . . . . . . . . . . . . Scandinavia 171
T o Je rve 6
.
.
Broiled chicken, scallions and chicken livers
. . . japan 89 . . Japan66 . . . japan6 4
Fish fried in vinegared sauce (3x) ..
.
Deep-fried shrimp coated with rice Cucumber stuffed with crabmeat and pickled ginger. .
T o Je rve 8
.
. . Cla JJic F rench
.
.
and vegetables . . .. .
.
. ..
. Cla JJic
F rench
. .japan 35
. . . . . . . . . . . . . Japan 22 of u . . . . . . . . . . . . . . . . . japan76
.
Winter casserole with fish cake, t
97
Molded vanilla ice cream with strawberry mousse filling
.Japan3 4
Steak-and-scallion rolls
Saddle of veal with Joubi Je , mushrooms, truffles and Mornay sauce. . .
.
White radish and carrot in vinegar dressing.
Caviar with toast, butter and lemon
.
Vinegared rice ana vegetables rolled
130
in seaweed. . .
. .Japan
43
. . . . . . . . . japan
99
...............
Treasure-ship pumpkin filled with shrimp,
T o Je rve 6-N orth Indian Spiced leg of lamb.
mushrooms and vegetables .
. . . . . . India 7 2 India 7 4 Saffron rice............ .. . . India 33 Whole chicken withma Jala . . India 57 . . . . . . . . . . . . . . . India6 9 Grilled skewered lamb . Stuffed green frying peppers . . . . . . . . . . . India 24 . . . . . India 89 Leaf-shaped bread . . . . . . . . . . . . Deep-fried unleavened whole-wheat bread . . . . India 87
COCKTAIL PARTY H ORS D'OEUVRE MENUS
Baked small eggplants with curried
based on an estimate of six hors d ' oeuvre per person.
.
Lamb with cashew nut curry .. ....... . . . . ... .
Fresh fruit
.
. . . . . . • . . . . . . .
These cocktail party menus include many recipes that were
.
not specifically listed as hors d'oeuvre in the Recipe Book lets but are excellent for the purpose. Total servings are
. .
vegetable stuffing
.. ........ .
Fresh mint chutney (2x)... Yoghurt with mint, onion and hot chili ... . Deep-fried fish fillets Fried milk balls with cardamom syrup ...
. . . India 18 India 104 . .. India 93 . India 47 . . India 109
T o Je rve 12
.
.
Deep-fried
.
w ont on
filled with pork
and shrimp .
. . . China 2 . . . . China6 . . . China 18 Steamed shrimp dumplings. . . . . . . Marinated radish fans . . . .... . .. .......... China 4 2
Shrimp toast (2x) . .
....
.
.
15
. .
To Jer ve 24
To ;er ve 12 Deep-fried cheese balls . .
... . Guacamole with chilies . . . . . To ;taditaJ (deep-fried corn chips) .. . . . . . . . Texas broiled shrimp. . . . . . . . . . . . ... Crab-olive spread . . . . . . . . . . . . .......
Georgian cheese bread tarts
. Great We ;t 1 4 . . Great We ;t 7 Great Wm 122 . . Great We ;t 4 . . Great We ;t 9
Beer cheese (2x) . . . .. Ham balls . . . .
.. . . . . . . . . . . . . . . . . . Scandina via 4 ..... . . . . . Ne w England 5 Hot crabmeat canapes . . . . . . . .... . . . . .. Scandina via 2 Cheese straws . . . . . . . . . . . . . . . . . . . . Briti ;h !JieJ 15 Salted pecans . . . . . . . . . . . . Southern 5 Spiced pork spread
.
. . Ne w England 6 . . . . Quintet 3 . Ea ;tern Heartland 112 .. . . . . Pacific -S .E . A ;ia 21
.
To Jer ve 5 0 Broiled skewered marinated pork (2x) .
. . . Pacific-S .E . A ;ia
23
Shrimp, scallion and
To Jer ve 12
carrot cakes (2x) .
. .. . . . . . . .. Latin America 45 Shrimp and cheese fritters . . . . . . . . . . . . . . . . . . Quintet 8 . . . . . . Great WeJt 11 Texas caviar . . . . . . . . . . . . .
Malaysian curry puffs (2x)
Steamed grape leaves with rice,
Home-style pate (2x)
Baked meat-filled turnovers
pine nuts and currant stuffing .
lamb and rice (2x)
. . . . Middle EaJt 4
..
. . . . Pacific -S .E . A ;ia 32 . . . . . . . . . . . Pacific-S .E . A ;ia 7 .
Grapevine leaves stuffed with
..
. . . . . . . . . . . . . . . . . Ru JJia 16 . . Pro v. France 14
To Jer ve 5 0
To ;er ve 12
Deep-fried prosciutto-and-cheese
Deep-fried cheese-filled pastries ...
. . . Middle EaJt 1 5
wheat balls . Mussel, herb and caper spread . Liver pate . ...
. . . Italy 14 . . . Ne w England 42 . . . Ne w England 9
turnovers (2x) ... Codfish balls (2x)
Deep-fried chick-pea and crushed
To ;er ve 24 Chile con queJo
12
To Jer ve 24
To ;er ve 12
White-meat drumsticks .
. . . . . Latin America
78
Spring sandwiches
.
Sardine-stuffed deviled eggs (2x) . . . . Toasted pecans . . . . ...
17
Avocado sauce with tomato and
. . . . . . . EaJte rn Heartland 17 . . Ea ;tern Heartland 73 . . Southern 5 . . . . . . . . . . . . America3 6
Deep-fried cheese squares ..
. . Middle EaJt . . America
....
coriander (2x) .
Batter-fried mushrooms (2x)
73
ouzo and mint. Oyster fritters . .
To Jer ve 12 John Clancy's broiled clams
. . . . . . . . Ru ;;i a
..
Tiny meatballs flavored with
. . . Middle Ea ;t 8 England 10 . . . . . Scandina via 3
Pickled mussels (2x) . . .
. Ne w
Deep-fried toast squares with spiced pork topping (2x) . . . . . .
. . . Paciftc-S .E . A ;ia 6 . . . . . . Latin America 13
Spicy avocado sauce (4x).
To Jer ve 1 00
(cheese and
green chili dip) . . . . Deep-fried corn chips . . Caraway twists Angels on horseback ...... . Tiny deep-fried beef turnovers . .
. Great WeJt 8 . . . . Great We ;t 122 . . . Great We ;t 12 . . . . . Great We ;t 8 . . . Great WeJt 10
Georgian cheese bread tarts (2x) . .
. . . Ru nia 73 . . . . Southern 4 Pickled shrimp (6x) . . . . . . . . . . . . . . . . . Southern 6 Small pastries filled with meat (3x) . . .......... Ru nia 14
Benne-seed cocktail biscuits (2x) .
Steamed grape leaves stuffed with rice, pine nuts and
To Jer ve 24
currants ( 4x) .
Broiled skewered marinated chicken (2x)
. . . . . . Pacific -S .E . A ;ia 26 ......japan 17 . . . . . . . . Japan 22 Mi;o-marinated asparagus (2x) . Wine ;-Spir it ; 68 Cheese pennies (2x) ...
Shrimp wrapped in seaweed (2x)
Skewered chicken livers, water chestnuts and bacon . .
....
. . Pacific -S .E . A ;ia
13
16
. . . . . . . . . . Middle EaJt 4
:J\(Qtes
17
%ipe Index Recipes have been listed in this index by major i ngredient and by type ; for example, apple cake will be found under both "apple" and " cake." Abbreviations following the recipe l istings refer to the titles of Recipe Booklets in the fOODS OF THE WORLD l ibrary. The key to the abbreviations appears at the bottoms of the pages. The terms 1 SUP and 11 S U P refer to two supplementary booklets that were enclosed with subscription copies of T he Cooking of Vienna 's Empire and
The Cooking of Japan respectively.
A BALONE with Chinese cabbage, CHI60 steaks, GW44 sweet-cooked, JA 1 6 Absinthe, about, CRE 1 4 6 Acorn squash. See Squash Adobo, PSA60 Akara, AFR80
paste, pastries filled with, Q 1 2 6 pastry, and sesame seed, Q 1 40 and rice dessert, SCA60 roulade, VE8 sauce, and coconut milk, PSA44 sauce, and hot pepper, SP79 tarts, BR2 5 torte, and chocolate, with mocha frosting, RUS 1 0 7 Alu mattar, IND 1 5 Alu paratha, IND84
ANCHOVY ( IES )
butter sauce, VE47 canapes, hot, PRF7 ; ws63 casserole, with pota toes and onions i n cream ( Jansson ' s temptation ) , SCA 1 6 cream cheese for stuffed mushrooms, ws74 d ip , with black olives and tuna, WS78 dip, with garlic, hot, IT3 ; M P l l ; ws64 salad, with beets and raw egg yolks ( bi rd ' s nest ) , SCA5 sandwiches, and eggs ( spring ) , SCA4 ; WS84 sauce, EH3 7 ; I T 1 4 stuffing, CAR l O toast, scrambled eggs on, BR4 5 turnovers , and cheese, Q 1 0 5
AKEE
ANISEED
and salt fish, CAR 3 8 souffle, CAR84 Alaska, baked, A M 1 04 Alcoholi c beverages. See Drinks, a lcoholic
cookies, GER87 cookies, and sesame seed, S P 8 5 cookies, Shaker, E H 1 4 5 Annatto oil sauce, CAR97 ; LAT 1 3 ; M P 1 0 2 ; PSA5 Anticuchos, LAT3 Apfelpfannkuchen, G E R 1 1 2
ALMOND ( S )
bread roulade, V E 8 cake, S P 1 00 cake, and carrot, Q 1 4 1 cake, l ayer, GER 1 0 2 ; SP98 cake, paste ( Mazarin ) , SCA78 cake, - topped, SCA 8 2 cakes, and butter ( Mother Monsen's ) , SCA69 candy, and pistachio, IND 1 07 cookies, CHI 1 1 1 cookies, crescent, GER86 cookies, soft, Q 1 2 7 cookies, -topped, GW 1 0 8 custard, and rice flour, M I D 1 04 float, CHI 1 0 7 glaze, GER88 ice cream, and glazed fruit, RUS83 macaroons, M P 1 3 8 nougat, CRE 1 4 2 paste, for cake, S C A78 paste, in Danish pastry, SCA7 5
Apfel Strudelfiille, V E 8 7 Appetizers. See Canapes ; Hors d ' oeuvre
APPLE ( s )
baked, A M 2 6 baked, w i t h almond topping, SCA65 i n batter, deep-fried ( spun ) , CHI 1 0 5 butter, AM 2 7 ; E H 1 0 7 cake, N E 1 09 ; SCA 6 2 cake, dried, E H 1 44 cake, and pecan ( Huguenot torte ) , ss 1 1 7 cake, and rum custard, GER1 0 8 charlotte, with apricot sauce, RUS85 chutney, B R 3 crab-, j elly, E H 1 0 6 a n d cream dessert, GER 1 1 4 crisp, w i t h mint, S P 9 6
dessert, a n d pumpernickel crumb, GER 1 0 9 dessert, a n d rhubarb ( rolypoly ) , NE 1 0 7 dumplings, B R 7 6 fritters, Q 1 2 3 jelly, and mint, ss8 5 Jonathan, E H 1 1 4 muffins, E H94 ; NW 1 0 1 ; SCA68 pancakes, Q 1 1 7 pancakes, -filled, G E R 1 1 2 pandowdy, N E 1 1 8 pie, A M 9 6 pie, a n d blackberry, B R 7 8 pie, a n d cheese, E H 1 2 8 pie, and pork, N E 1 1 9 p i e, with whipped cream ( Marlborough ) , N E 1 1 6 pies, fried, N E 1 2 6 poached, in port wine, SCA47 poached, with whipped cream , MID 1 0 9 a n d pork pie, BR67 with potatoes, GER64 pudding ( d uff ) , N E 1 3 0 salad, and celery root, G ER77 -sauce, E H 140 -sauce cake, E H 1 4 0 - sauce cake, w i t h chocolate and bread crumbs ( veiled country lass ) , SCA63 -sauce cake, and filberts, NW 1 24 snow, SCA 5 6 strudel filling, V E 8 7 tart, w i t h apricot preserves, Q 142
APRICOT ( S )
chutney, dried, A F R l OO cookie leaves, vE9 1 Danish pastries, SCA74 dressing, and cream, GW28 jam cookies, V E 9 1 j a m , a n d pineapple, NW 1 1 2 pancakes, VE70 pie, and prune, A M 1 0 2 sauce, CF 1 2 3 ; RUS86 sauce, spicy, PSA 1 00 Arroz con coco, M P 1 1 7 Arroz con pato, LAT 3 5
ARTICHOKE ( S )
boiled, PRF 8 5 bottoms, t o prepare, i l l u s trated, CF96 ; GW 1 7 bottom s, with tomatoes , CF96 casserole, and lamb and cheese, Q67 with dill sauce, M ID84 Jerusalem . See Jerusalem artichoke omelet, baked, IT 1 5
AF R Africa; AM America ; B R British Isles; CAR C aribbean; C F Classic French ; CHI China ; CRE Creole-Acadian ; EH Eastern H eartland; GER Germ any; GW Great West; IND India ; IT Italy ; JA Japan; LAT Latin America;
18
and oysters, CRE 1 6 soup, GW 1 6 stuffed, baked , IT40 stuffed with shrimp, CRE l O O stuffed with shrimp a n d Green Goddess dressing, A M 7 0 with tuna mayonnaise, GW6 Asapao, CAR66
ASPARAGUS boiled, PRF90 with egg sauce, Q86 with lemon cream sauce, Shaker style, E H 1 9 pudding, CAR86 in roll s ( ambush ) , N E 7 6 salad, CHI42 soup, and crab, PSA40 soup, cream of, P R F 2 4 soybean-paste-marinated, J A 2 2 t i p s , w i t h Chinese mushroom sauce, M P 8 6
ASPIC ( S )
beef, for cold p o t roast ( boeuf a Ia mode ) , PRF60 eggs in, CF84 fish in, RUS44 gelee, c F24 orange, AM5 0 pork chops in, G E R 2 8 ; illustrated, GER29 tomato, AM2 1 trout in, Nw26 vegetable, summertime, ss70
AVOCADO ( s )
cocktail, and tomato, AM 2 4 dessert, cream o f , LAT9 1 guacamole, GW7 ; LAT 1 2 ; WS7 1 salad, and carrot and orange, MID 1 8 salad garnish, with ginger, AFR62 sauce, CAR3 7 sauce, spicy, L AT 1 3 sauce, and tomato, GW 1 3 5 sauce, with tomato and coriander, LAT 1 2 with smoked fish, AFR 1 9 soup, creamed, LAT6 soup, and tomato, cold, A FR 1 3
B aba ghanooj , MID7 Babkayablochnaya, R U S 8 5 Babka, potato, M P 8 9 Babka Wielkanocna, Q 1 3 4 Babka, with apricot rum glaze, MP127
BACON buns, RUS7 1
and cabbage, AFR86 cake, and egg, SCA5 and calf' s liver, skewered, Q 5 8 Canadian, a n d eggs and tomato, with marchand de vin and hollandaise sauces, CRE 3 6 a n d chicken l ivers a n d water chestnuts, skewered, PSA 1 3 dumplings, VE 1 5 and eggs, onions and potatoes, GER67 and oysters en brochette, CRE 2 2 salad, and spinach, GW2 5 smoked, with onions and appl e rings, SCA 2 6 Baking powder biscuits, A M 8 5 ; SS90
BAKING SODA biscuits, and bu tterm i l k, E H 9 1 biscuits, cowboy, GW8 5 bread, Irish, BR 1 8 Baklava, MID98 Bamboo shoots with green soy dressing, J A 3 2
BANANA ( S )
baked, with cream cheese, CAR 1 1 4 baked, flambeed, CAR 1 1 4 bread , CAR 1 0 1 casserole, and eggplant, GW3 6 cream pie, A M 9 8 Daiquiri, CAR 1 3 2 flambe ( Foster ) , CRE 1 2 2 fritters, AFR 1 2 5 ; CAR 1 1 3 ; S P 1 0 2 leaves, with chicken and meat fi l ling, LAT 2 2 pudding, a n d coconut, A FR 1 2 2 sherry-baked, CRE97 Barbecue sauce. See Sauce ( s )
BARLEY and mushroom casserole, MP9 1 soup, Q 1 9 soup, and chicken giblet, G E R 2 s o u p , vegetable, with sour cream, Q l l soup, and yoghurt, with herbs, RUS23 B a s i l sauce, with garl ic and cheese, n46
BASS with fermented black beans, steamed, CHI 5 1 with herbs, braised, C F 3 3 soup with, JA9 striped, with cumin paste, Q 3 4 striped, stuffed, AM 60 striped , tomato-stuffed, N E 3 6 striped, w i t h white butter
sauce, PRF 3 0 Batida paulista, L AT 1 04
BATTER beer, Q 1 2 3 griddle cakes, A M 8 8 tempura, J A 6 0 , M P 3 8
BEAN ( S )
baked , Boston, A M 1 7 baked , country, NW8 1 baked , Harlow House, N E 7 5 baked, Vermont style, N E 7 4 b lack, curried, IND 3 0 b l ack, fermented, a n d bass, C HI 5 1 b lack, fermented, and spareribs, CHI63 black, and rice, CAR90 brown, sweetened, SCA 5 3 cakes, and corn flour, GW 1 1 5 casserole, b lack, with s moked and fresh meats, LAT 6 2 casserole, a n d chicken a n d corned beef ( Plymouth succotash ) , N E 6 8 casserole, and l a m b a n d chickpeas, MID44 casserole, and pork, vE 5 3 cassoulet, PRF 6 1 chowder, NW3 cranberry, with squash and corn, LAT88 fava, sake-seasoned, JA7 5 fava, with sausages and mint, SP72 green, C F 9 5 green, atj ar, AFR l O O green , b lanched and buttered, PRF89 green, with coconut, IND 2 3 green, and lamb, M ID3 3 green, paprika, V E 5 8 green, plantation, ss67 green, and potatoes, A F R 8 5 green, preserved in spiced o i l , AFR 100 green, in sour cream a n d tomato sauce, RUS40 green, with sour sauce, AFR84 green , in tomato sauce, S P 7 1 green, in walnut sauce, R U S 3 8 green, a n d water chestnuts, CHI32 kidney, curried, I N D 3 2 kidney, a n d lamb, MID 3 6 lima, w i t h pickled mustard green, CHI 3 2 l ima, lamb and d i l l, with rice, MID9 2 lima, stewed, CRE 96 Iimas and lamb, GW68
MID Middle East; MP M elting Pot; N E New England; NW Northwest; PRF Provincial France; PSA P acific-S outheast Asia: Q Quintet ; RUS Russia; SCA S candinavia; S P Spain-Portugal; SS S outhern : VE Vienna; W S Wines-Spirits
19
pinto, GW40 pinto ( all-clay ) , GW 1 1 3 red, cake, JA24 red, with herb dressing, R U S 3 8 red, w i t h p l u m sauce, R U S 3 9 r e d , and rice, CAR80 ; CRE9 5 ; MP94 red, and sausages, M P94 red, soup, CRE 2 3 red, with tomato sauce, AFR79 refried, GW 1 1 4 ; LAT 8 7 s a l a d , broad, MID86 salad, Great Northern, NW 1 5 salad, green, GER74 ; Nw 1 2 salad, green ( Shaker ) , E H 2 6 salad, mixed, IND96 salad, three-bean, A M 2 4 salad , white, w i t h fresh herbs and mustard dressing, ss65 salad , whi te, and tuna, IT6 soup, black, A M 7 ; CAR 1 6 ; ss 1 7 soup, Cape Malay, AFR6 soup, with pasta, IT 1 2 s'o up, with sausages, S P l O soup , Senator Lodge ' s, N E 1 3 soup, white, P R F 2 7 s o u p , white, a n d tripe a n d vegetable, Q 2 5 s o u p , whi te, a n d turnip greens and potato, S P l l soy and sesame seed dressing with, J A 2 7 stew, green, a n d l a m b a n d potato, AFR 3 1 string, in sour cream sauce, M P88 torti llas with, and pig' s feet, LAT2 1 white, with frui t and vegetables, GER7 2 white, with tomatoes and garlic ; IT34
BEAN CURD
and crabmeat, stir-fried, CHI6 1 salad, and vegetable and peanut, with hot chili dressing, PSA94 skin and Chinese mushrooms with braised pork, CHI67 spiced, and pork, CHI36 stuffed, PSA 7 8 Bean sprouts a n d chicken, CHI8 5 Bearnaise sauce, PRF 1 4 Bechamel sauce, PRF87
BEEF
boeuf a I a mode, PRF 5 8 boeuf bourguignon, PRF 5 4 boiled, V E 2 7 boiled, with chive sauce, GER 1 5 boiled, Creole, CRE 8 2
boiled ( hotpot ) , Q8 1 boiled spiced, with o l ives and raisins, CAR47 calfs liver. See Liver ( s ) carbonades d e boeuf a Ia flamande, PRF72 ; Q7 5 and cheese mold, CAR 5 0 chili c o n carne, AM4 1 chili con carne, Texas, GW74 chipped, creamed, in toasted bread cups, E H 4 3 chopped, raw, with spices, AFR48 coconut, PSA76 consomme, with chicken, beef and vegetables, CF 1 6 corn p i e with, and chicken, raisins and olives, LAT 5 1 corned. See Corned beef Cornish pasty, BR7 3 couscous with, and vegetables, Q78 cubes, raw, with red pepper sauce, AFR47 curried, and veal and tripe, in j el ly, A F R 5 4 curry, yel low, PSA8 2 dried . See Beef, chipped dumpl ings in tomato sauce, LAT 3 8 fi l l e t , w i t h fi lled m ushroom caps, braised lettuce, chateau potatoes and tomatoes, C F 8 8 fi l l e t , sliced, a n d mushrooms i n s o u r cream sauce, M P 6 2 fi l l e t , with s o u r cream sauce, VE29 fi l l e t strips, V E 2 6
marinated in white wine, IT70 meatbal ls, stuffed wi th almonds, IND78 with mushrooms and onion s, in sour cream sauce, R U S 5 7 a n d mustard greens, AFR49 and okra, MID80 and onions, spiced, M ID 5 1 with onions in beer, PRF 7 2 pasties : M ichigan style, E H 3 0 ; i l l ustrated, E H 3 0 ; Q 1 4 ; R U S 3 patties, and coconut, PSA69 patties, and veal and pork, RUS62 pie, sweet spiced, w i th peaches and meringue topping, LAT48 and pig's feet, j e l l ied, BR 5 6 pot-au-feu, PRF 8 2 p o t roast, in aspic, cold, PRF60 pot roast, with capers, L AT 5 0 p o t roast, marinated, in sweet and sour sauce, GER 1 6 pot roast, i n red wine, PRF 5 8 pot roast, Swedish, NW5 6 ; SCA42 potpie, E H 3 4 pumpkin, with, a n d vegetable and peach fi l l ing, LAT 5 2 in red pepper sauce, AFR4 5 roast, A M 3 8 ; BR46 roast, curried boneless, IND8 0 rol ls, w i t h sour cream sauce, Q66 rol l s , stuffed, BR 5 0 ; G E R 1 3 ; JT68 roulades, stuffed with anchovies and onions, SCA 3 3 roulades, stuffed with bacon and veal, V E 3 2
flank steak, boiled spiced, CAR4 6
Sauerbraten, GER1 6
flank steak, with cel lophane
sau sage, boiled, CRE 8 3
noodles, CHI74 flank steak, rol led, with onions
sausage, and h a m a n d shrimp,
and cumin seeds, LAT4 1 flank steak, stuffed with meat, Shaker style, E H 3 2
CAR 5 2 sausage, and pork, spiced, A F R 5 7 sausages, Q70 short ribs, A M 3 7
flank steak, stuffed and rolled,
short ribs ( cowboy ) , with
LAT54 ; PSA 70 frizzled, NE49 goulash, with gherkins, VE48
cornmeal dumplings, GW7 6 short ribs, deviled, E H 3 3 short ribs, with spiced lemon
goulash, kettle, VE 50 ground, with apples, olives and almonds, LAT43 ground, with smoked oysters, CHI77 hash, and ham, SCA3 8 heart, spiced, w i t h chili sauce, LAT3 jell ied, molded, CRE 1 4 and lamb sau sage rolls, skewered, VE43 ; ws67
and caper sauce, GER 1 2 short ribs, i n spicy sauce, BR48 skewered, marinated, RUS 5 6 skewered, with pineapple, tomatoes, peppers and onions, CAR4 5 skewered, with spiced coconut m i l k sauce, PSA 2 4 s l iced, w i t h red pepper and radish garnish, JA68 slices, braised stuffed, MP60
AFR Africa; AM America; B R British Isles ; CAR Caribbean; CF Classic French ; CHI China ; CRE Creole-Acadian; EH E astern Heartland; GER Germ any: GW Great West; IND India; IT Italy; JA Japan; LAT Latin America ;
20
soup, and plantain, A F R 5 s o u p , with vegetables and apricots, RUS24 soup, and vegetable, with tiny dumplings, GER4 soy sauce, braised, CHI 7 5 w i t h soy-seasoned glaze, JA87 spiced, BR50 spiced, braised, GW7 1 spiced, cold, NW54 spiced, round, s s 5 0 spiced, i n s o u r cream sauce, GER 1 8 star anise, braised, CHI79 steak, with garl ic and ham ( Portuguese ) , S P 3 9 steak a n d kidney p i e , BR68 steak and kidney pudding, BR66 steak, marinated broiled, IT69 steak and onions, V E 3 0 steak, pepper, CHI80 steak pie, N E 5 2 steak a u poivre, C F 8 7 steak, porterhouse, charcoal broiled, GW78 steak, with red wine sauce, PRF68 steak, and scallion rolls, JA2 2 steak, Swiss, NW5 5 steak tartar, GER 1 7 steak tartare ball s , ws7 8 steak, T-bone, charcoal-broiled, GW7 8 steak, w i t h tomatoes a n d garlic, IT7 1 steak, in tomato sauce, with black beans, rice and plantains, LAT46 steaks, stuffed with oysters, PSA65 steaks, with vegetables ( Eszterhazy ) , V E 2 8 steaks, Viennese, V E 3 1 stew, and cassava, AFR44 stew, olive, GW78 stew, with parsley dumplings ( Joe Booker ) , N E 5 0 stew, with rice and green peppers ( hunter' s ) , VE49 stew, with sour cream, scA4 1 stew, and sweet potatoes, with prunes and honey, M P 5 9 stew, and vegetables, CAR42 ; MP3 5 stew, and vegetables, with fresh corn, LAT 5 5 stock, brown, C F 2 ; PRF 1 8 i n stock and red wine, IT72 stock, white, CF2 strips, in green pepper sauce,
AFR46 stroganoff, M P62 Stroganov, RUS 5 7 stuffed, w i t h mushrooms, Q 7 2 sukiyaki, J A 77 tenderloin, stir-fried, CHI76 timetable for standing rib roast, AM38 tongue . See Tongue tournedos, with bearnaise sauce, artichoke bottoms and potatoes, C F 9 2 tournedos, w i t h f o i e gras, truffies and Madeira sauce, CF9 1 turnovers, fried , LAT40 turnovers, spiced, tiny, GW 1 0 and vegetables, i n broth, with dipping sauce, JA80 with vege tables, simmered , PRF 8 2 and vegetables, i n soy sauce and sake, JA77 Beefsteak Tartar, GER 1 7
Biff a I a lindstrom, SCA 3 4 Bigos, Q80 Bigos, fish, M P 4 5
BEER
BLACKBERRY ( IES )
cheese, ss5 coleslaw, Gw24 soup, hot, GER4
BEET ( S )
borscht, M P 2 5 ; M P 2 6 borshch, RUS 1 7 ; RUS 2 1 eggs, red, E H 1 0 9 fresh horseradish sauce with, MP103 Harvard, N E 7 2 hash, and corned beef ( red flannel ) , AM40 ; NE 5 1 with horseradish, VE67 j uice, fermen ted, M P 2 5 pickled, SCA48 salad, with anchovies and raw egg yolks ( bird ' s nest ) , SCA 5 salad, and herring, R U S 2 8 salad, and onion, AFR92 salad, pickled, GER7 5 salad, and tomato and onion, IND99 soup, Chri stmas Eve, Q 1 5 soup, clear, Q 1 2 soup, cold, with shrimp and vegetables, Q 1 3 soup, cold, with sour cream, MP25 soup, with m u shrooms and cabbage, M P 2 6 Yale, N E 7 2 B e f Stroganov, RUS 5 7 Berneplatte, Q84 Beverages . See Drinks Bhelpuris, IND 1 3
BIRDS to carve, cooked, i l l ustrated, CF70 ; CF7 1 to cut, uncooked, illustrated, CF53 t o truss, large, i l l ustrated, C F 5 8 to truss, small, illustrated, CF8 1
BISCUITS baking powder, A M8 5 ; SS90 beaten, ss9 1 benne ( sesame ) seed , cocktail, ss4 buttermilk soda, E H 9 1 cassava, CAR 1 0 2 cream, Nw96 fried, CAR 1 0 2 ; ss92 ham, Virginia, ss93 shortcake dough, AM90 soda, cowboy, GW8 5 yeast, fried, E H 9 0 B i sques . See Soup ( s ) cobbler, ss99 cord i a l , ss 1 3 5 jam, CRE 1 1 3 j e l l y ( bramble ) , BR4 pie, N W 1 4 0 p i e , and apple, BR78 turnovers, CRE 1 2 5 Black-eyed pea s . See Pea ( s ) , black-eyed B laff, CAR 3 3 B l intzes, M P 1 8 Bliny, RUS6
BLUEBERRY ( IES )
cake, crumb, E H 1 2 2 coffee ring, NW98 dessert ( grunt ) , N E 13 3 muffins, E H 9 5 pancakes, N E 9 3 p i e , SS 1 2 8 pie, three-crust, N E 1 2 4 p udding, steamed, N E 1 3 1 rol l , NW 1 1 7 B l uefish fi l lets, broiled, ·E H 7 6 B luegil l s , batter-fried, E H 6 2 Bob6, LAT65 Bobotie, AFR40 Boerewors, AFR57 Boeuf bourguignon, PRF 5 4 B oeuf a I a m ode, PRF 5 8 Bombes. S e e Ice cream ( s ) Borscht, M P 2 5 ; M P 2 6 Borshch m o skovskaia, RUS 1 7 B orshch ukralnsky, RUS 2 1 Bouillon. See Soup ( s ) Bouillabai sse, PRF 2 2
MID Middle East; M P M elting Pot; N E New England; N W Northwest ; PRF Provincial France; PSA Pacific-S outheast Asia; Q Quintet; RUS Russia; SCA S candinavia; SP Spain-Portugal ; S S Southern; VE Vienna; WS Wines-Spirits
21
Boui llabaisse, Creole-style, CRE 7 0
BOURBON bal l s, 55 1 0 2 drinks . See Drinks, alcoholic glazed ham, A M 3 3 pie, a n d caramel custard, 55 1 3 2
BRAINS in brown butter sauce, PRF65 calf s, puree of, V E 5 scrambled, 559
BRANDY butter, BR96 cake, butter ( sand cake ) , 5CAS 3 cherry, cake, Q l 3 2 drinks. See Drinks, alcoholic peaches, brandied, 55S4 snaps, BR24
BREAD ( S )
almond roulade, VES banana, CAR 1 0 1 bird o f paradise, Q 1 1 0 ; to decorate, i l l ustrated, Q l l l black walnut angel, NW 1 0 5 brioche, for fi l l ed l oaf, CF42 brown, Boston, N E S S cheese, Nw94 ; RU573 ; to shape, i l l u s trated, R U 5 7 2 coconut, CAR99 cornbread , A M S 7 ; LAT76 ; 5 P S 3 cornbread, ski l l e t, 55SS cornbread, sour cream, E H S O cornbread, sweet, CAR l O O cornmeal , deep-fried ( Johnston spanks ) , N E 9 5 cornmeal , a n d molasses ( Anadama ) , N E S 7 corns ticks, 55SS cranberry fruit nut, N E S 6 crumpets, BR20 date, pecan and orange, GWSO deep-fried, AFR 1 04 ; GW 1 3 1 ( sopaip i l l a s ) dessert, and nuts, fried, IND 1 1 4 d i l l seed ( dilly ) , E H S 2 dough, steamed, CHIS dumplings, VE 1 6 with egg, hard -cooked and dyed ( Easter ) , MID29 Rat, round, AFR 1 0 5 Rat, with sesame seeds, RU5 7 5 French, CRE l l S French, I 5U P 1 3 frui t, Dresden Chri s tmas, GER79 fru i t and nut, 5PSO fry, Nava j o , GWS 3 garlic toast, IT5 1 honey, A F R 1 0 6 leaf-shaped, INDS9 lentil and rice, ground, with coriander and ginger, IND90
maple sugar, NE90 oat, N E 9 1 oatcakes, BR 1 7 ; N E 9 5 onion, R a t , RU570 pear, Q l l 2 persimmon, wild, and hickory nut, E H S l poppy seed roulade, V E S potato, M P 1 0 5 potato, Rat, NW9 5 potato, Shaker style, E H S 3 pudding, a n d butter, BRS 3 pudding, chocolate, NE 1 3 2 pudding, fruit-filled, BR90 pudding, maple, NE 1 3 2 pudding, with whiskey sauce, CRE 1 2 4 pumpkin, E H S 9 round, with cornmeal ( Arab ) , MID2S rye, caraway, M P 1 0 7 rye ( Finnish ) , 5CAS4 rye, Mormon, GWS 2 Sally Lunn, 55S9 sal t-rising, E H S 6 sauce, BR94 scones, BR 2 3 ; N E 1 0 0 shortbread, BR2 1 soda, Irish, BR l S sourdough, San Francisco, GW 1 3 9 sourdough white, NwSS spice, AFR 1 0 7 spoon, AMS9 ; 55S6 spoon, w i th corn, 55S7 sweet, 5PS2 sweet, Chri stmas, M P l l O ; how to shape, i l l ustrated, M P l l l sweet, Portuguese, N E S 9 sweet potato, CAR l O S sweet, sesame-seed twists, MP1 10 wafer, peanut and coconu t milk, P5A30 white, AMS4 ; VE 1 4 white, braided, MID 2 6 ; to braid, i l l ustrated, MID 2 7 white, w i t h caraway seed s, GERS l whi te, with sesame seeds, MP106 whole-wheat, E H S 7 whole-wheat, with caul iflower fi l l ing, INDS6 whole-wheat, deep-fried , unleavened, INDS7 whole-wheat, fried, IND S 3 whole-wheat, puffed, IND9 1 whole-wheat, with spiced potato fi l l ing, INDS4 yeast, fried, CAR 1 0 4
yeast, with o n i o n a n d sour cream topping, M P l O S Breadfruit vichyssoise, CAR l S Breakfas t cake s . S e e Coffeecake ( s )
BROCCOLI and lamb, St. Francis, GW70 puree, E H 2 0 puree, a n d spinach, I ND 2 2 stir-fried, CHI 3 2 in white wine, IT3 5
BROWNffiS butterscotch, A M 1 1 2 chocolate, AM 1 1 2 chocolate, with peanuts, 55 1 2 1
BRUSSELS SPROUTS with ham and tomatoes, GER70 with walnuts, MPS7
BUCKWHEAT GROATS with mushrooms and onion s, RU569 with noodles, M P S 4 B u ff a l o roast, NW67
BUNS bacon, RU57 1 cinnamon, Philadelphia, E H 9 6 hamburger, wheat germ, GWS l hot cross , BR l S j e l ly, VE 94 Nahant, NE94 Shrove Tuesday, NW99 steamed, with date fi l ling, CHi l O s teamed, with pork fi l ling, CHI 1 0 s ticky, A M S 6 sweet, fi l l e d with poppy see
View more...
Comments
