Lessons and Recipes from the School of Contemporary Cooking |
Contents
Baked Clams Oreganata Veal Shanks with Gremo | 7 |
Chicken Livers Bourguignonne Coulibiac of Salmon | 22 |
February LESSON 6 Mushrooms Stuffed with Crab Meat Turban of Sole | 30 |
March LESSON 10 Pasta Primavera Rollatini of Veal Florentine | 52 |
Asparagus Maltaise Leg of Lamb au Bretagne Fruit | 58 |
August LESSON 31 Shrimp Arrabbiata Tortellini and Swiss Chard | 168 |
Cucumber Mousse with Red Caviar Sauce Fillet | 174 |
September LESSON 35 Artichokes Romana Salmon en Papillote Braised | 190 |
October LESSON 39 Onion Soup Gratinée Sautéed Steak with Three | 212 |
Scallops Provençale Roast Duckling with Apples | 233 |
Linguini with Clam Sauce Roast Rack of Lamb Pear | 240 |
Smoked Salmon and Leek Quiche Chicken Demi | 250 |
LESSON 48 | 262 |
Gnocchi with Mornay Sauce Lamb Chops Italiana | 271 |
Hot and Cold Hors dOeuvres for a Cocktail Party | 281 |
Copyright | |