Menus trois: the soup, bread, and salad menu cookbook

Front Cover
S. Greene Press, Apr 14, 1987 - Cooking - 249 pages
Suggests combinations of fifty soups, salads, and breads, and provides instructions for preparing each item

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Contents

Introduction
1
Basic Recipes
11
Cioppino Panini Fennel Salad
19
Couscous Soup Lavash Hearts of Palm
27
Rosecolored Cauliflower Soup Cranberry Orange Loaf
37
Baja Gazpacho Cold Fried Bread Sea Scallops Seviche
45
Carrot Apple Soup Cold Apple Raisin Loaf Banana Salad
53
Celeriac Soup French Wreath Bread Pasta and Sausage Salad
61
Melon Mango Soup Cold Cream Rolls Oldfashioned Potato Salad
130
Creamy Butterbean Soup Busters Harvard Beet Salad
138
Portuguese Kale Soup Malassadas Avocado Mandarin Orange Salad
146
Parsley Soup Cold Croissants Salade Nicoise
155
Trout Soup Solianka Pepper Pumpernickel Caviar Salad
164
Minted Lamb Lentil Soup Pocket Bread Taramosalata
173
Sharks Fin Soup Fried Scallion Cakes Chinese Cabbage Salad
181
Scungilli Soup Chewy Rolls Endive and Escarole Salad
190

Chestnut Soup Waffles Fruit Salad
71
Pomegranate Soup Feta Crescents Lentil Salad
80
Veal Mousse Soup Crumpets White Asparagus Remoulade
89
Chlodnik Cold Pretzels
97
Lettuce Soup Brie Brioche Pasta and Smoked Mussel Salad
105
Truffle Soup Puff Pastry Tomato Wedges
114
Lobster Bisque Apple Mint Muffins Belgian Endive Salad
120
Persian Cucumber Soup Cold Zahtar Couscous Salad
199
Pane e Pomodoro Soup Country Italian Radicchio Salad
207
French Onion Soup Baguette Red Leaf Lettuce with
216
Kishik Pistachio Lamb Bread Eggplant Salad
224
Green Chile Soup Chile and Cheese Cornbread Jicama Salad
233
Alphabetical Listing of Recipes
241
Copyright

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