Main-course soups & stews

Front Cover
Harpercollins, 1983 - Cooking - 336 pages
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Collects recipes for a wide variety of stews and soups containing ingredients, such as beef, vegetables, fish, poultry, and pork

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Contents

Preface
25
MAINCOURSE SOUPS
33
Caldo Verde
47
Chick Pea Cabbage and Sausage Soup
55
Split Pea Soup
62
Angelicas Beef and Bean Soup
68
Mulligatawny
72
Succotash Chowder
79
Carne alFUngherese
200
Portuguese Tripe
206
Veal
212
Stufatino
218
Veal Birds
226
Veal and Capers
232
Ami Prassa
238
Navarin Printanier
244

Minestrone
86
Gazpacho
92
Vegetable Soup with Cucumbers
98
Chowders and Gumbos
103
Peruvian Fish Chowder
110
Creole Jambalaya
116
SoupStews
121
Shrimp and Japanese Noodle Soup
127
La Mouclade
134
Fish and Onion Soup with Rouille
142
Stifado
150
Chili Con Carne
156
Spicy Short Ribs
162
Beef with Sour Cream
176
PotauFeu
186
Abbacchio Alla Ciociara
248
Balkan Lamb Stew with Zucchini
255
Lamb Beans Spinach
261
Sweet and Pungent Pork
264
Choucroute Garni
278
Sausage and Eggplant Stew
288
Chicken Tarragon
294
Brunswick Stew
302
Duck and Red Cabbage
316
Vegetable
318
Eggplant and Bulgur
324
Coq au Vin Rouge 300
330
Solianka 138
332
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