Lessons and recipes from the School of Contemporary Cooking

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Houghton Mifflin, 1982 - Cooking - 305 pages
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Contents

February
2
Orange Bavarian Cream
22
Black Forest Cake
40
Compote
58
June
13
E S S O N
26
Cheese Toasts with Anchovy Sauce Shrimp Gratinee
52
Lime Chiffon Pie
67
Cucumber Mousse with Red Caviar Sauce Fillet
174
Chilled Cucumber and Zucchini Bisque PateStuffed
183
Artichokes Romana Salmon en Papillote Braised
190
Mussels with Hazelnut Butter Braised Duckling
196
Fresh Tomato Bisque Seafood Florentine Chocolate
204
Onion Soup Gratinee Sauteed Steak with Three
212
Escabeche Roast Loin of Pork with Prunes
218
Sausage in Brioche with Potato Salad Lyonnaise
227

Stuffed Zucchini Chicken Gismonda Risotto Milan
84
Tomato Nicoise Quiche Stuffed Red Snapper
100
Shrimp in Ravigote Sauce Chicken Basquaise
113
Salade Nicoise Bouillabaisse a la Provencale
129
Salade Francillon Vitello Tonnato Chocolate Mold
146
August
29
e s s o n
35
E S S O N
42
Shrimp Arrabbiata Tortellini and Swiss Chard
168
Scallops Provencale Roast Duckling with Apples
233
e s s o n
44
E S S O N
52
Deuil Monte Cristo Souffle
250
Minestrone Casa Lingua Veal Marsala Crepes Tivoli
263
Gnocchi with Mornay Sauce Lamb Chops Italiana
271
Hot and Cold Hors dOeuvres for a Cocktail Party
281
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