The Essential James Beard Cookbook (80 page)

Fish Stock

Goujonettes in Beer Batter

Goujonettes of Sole

Gravlax

Pâté of Pike and Salmon

Risotto Villa d’Este (Risotto with Smoked Salmon)

Roasted Sweet Peppers with Anchovies

in Salade Niçoise

Salmon and Sour Cream Roll

Salmon Tartare

Salt Cod with Aïoli

Sardines with Mint

Sautéed Fish Steaks

Sautéed Marinated Fish (Escabèche)

Sautéed Trout

Sautéed Trout Amandine

Sautéed Trout with Herb Butter

Seviche

Shad Roe Poached in Butter

Sole Poached in Vermouth

in Solianka (Russian-Pacific Northwest Fish Stew)

Spaghettini with Spinach-Anchovy Sauce

Spaghetti with Raisin and Pine Nut Sauce with Anchovies

Striped Bass Tartare

Sturgeon Tartare

Swordfish-Olive Pasta

Tuna Tartare

Veal with Tuna Sauce, Yogurt, and Mayonnaise

Vitello Tonnato (Veal with Tuna Sauce)

Walnut-Breaded Sole

White Bean and Tuna Salad

Whole Broiled Fish

Five-Day Plum Pudding

Flan

Flemish Pot Roast

flour:

all-purpose flour

in Barbara Kafka’s Buckwheat Noodles

in Basic Egg Pasta

in Basic White Bread

graham flour

in Hard Rolls

hard-wheat flour

in Homemade Whole-Wheat Bread

in Irish Whole-Wheat Soda Bread

in John Beard’s Sautéed Chicken

measurement of

in 1-2-3-4 Cake

soft-wheat flour

in Sweetbreads Panné

in Swiss Steak

in Whole-Wheat Bran Muffins

in Yeast Griddle Cakes

in Yeast Pancakes

Four-Day Vegetable Soup

Freezer Pesto

French Chocolate Cake

French Fried Onion Rings

French Fried Parsnips

French Seventy-Five

fritters:

Apple Fritters

Apricot Fritters

Fruit Fritters

Pear Fritters

Pineapple Fritters

Soufflé Fritters (Beignets Soufflés)

Vegetable Fritters

frostings:

for Bride’s Cake

for Glenna McGinnis’ Lane Cake

fruits, fruit dishes

Apple Charlotte

Apple Fritters

Apple Pie

Apple Tapioca

Apricot Fritters

Avgolemono (Egg-Lemon Soup)

Avocado, Onion, and Grapefruit Salad

Avocado Pasta with Cream

Baked Spareribs with Sauerkraut, Apples, and Potatoes

Blueberry Deep-Dish Pie

Braised Lemon Chicken

in Bride’s Cake

Broiled Grapefruit

The Coach House Quince Tart

Don Farmer’s Fresh Apple Cake

Drunken Watermelon

Five-Day Plum Pudding

Fresh Pear Cake

Fresh Pears and Cheese

Frozen Lemon Mousse

Fruit Fritters

Fruit Pound Cake

in Glenna McGinnis’ Lane Cake

Horseradish Applesauce

Hot Fruit Compote

Ice-Tray Apricot Ice Cream

Lemon Meringue Bars

Lentil Soup with Chard and Lemon

in Mantequilla de Pobre (Poor Man’s Butter)

Melon with Port

in Mrs. Maynard’s Cinnamon Rolls

in 1-2-3-4 Cake

Pear and Chocolate Tart

Pear Fritters

Pears Condé

Pear Tarte Tatin

Persian Lamb with Rhubarb

Pickled Lemons

Pineapple Fritters

Raisin and Chestnut Ice Cream

Raisin Bread

Raspberry Sauce

Rhubarb Fool

Rich Strawberry Shortcake

Roast Duck with Oranges

Roast Holiday Goose with Apple and Prune Stuffing

Sautéed Pheasant with Calvados and Apples

Sauté of Quail with White Grapes

Simple Strawberry Tart

Spaghetti with Raisin and Pine Nut Sauce

Spaghetti with Raisin and Pine Nut Sauce with Anchovies

Spaghetti with Raisin and Pine Nut Sauce with Dried Figs

Strawberries Romanov

Strawberry Fool

Sugared Oranges

Tapioca with Apples and Pears

Veal Scallops with Lemon

game birds, game bird dishes

Duck Glazed with Curry and Honey

Roast Duckling au Poivre

Roast Duck with Oranges

Roasted Stuffed Wild Duck

Roast Holiday Goose with Apple and Prune Stuffing

Roast Stuffed Cornish Game Hens

Sautéed Pheasant with Calvados and Apples

Sauté of Quail with White Grapes

Shirred Eggs with Duck Livers and Madeira

Southern-French-Style Wild Duck

Garbure Basquaise

garlic:

Chicken with Forty Cloves of Garlic

Garlic Butter

Garlic Soup

Green Beans with Garlic and Pine Nuts

Light Tomato Sauce with Garlic

Mussels Marinière with Garlic

Poached Chicken with Garlic

Skordalia (Greek Garlic Sauce)

Turkey with Garlic and Black Pepper

garnishes:

for Cold Ham Mousse

for Crown Roast of Pork

for Sautéed Marinated Fish (Escabèche)

gin:

in The Martini

in Tom Collins

in White Satin

ginger:

Chinese Ginger and Pork Balls

Ginger and Macadamia Nut Ice Cream

in Gingerbread

Ginger Soufflé

Winter Squash with Pecans and Ginger

Gino’s Macaroons

Girdle Scones

glazes, glazed dishes:

for Don Farmer’s Fresh Apple Cake

Duck Glazed with Curry and Honey

for French Chocolate Cake

Glazed Ham

Glazed Turnips

for Hard Rolls

for Pear and Chocolate Tart

Glenna McGinnis’ Lane Cake

gnocchi

goat cheese:

in Chèvre-Tomato Sauce Spaghetti

in Pasta con Quattro Formaggi

goose

grains, grain dishes

Barbara Kafka’s Buckwheat Noodles

Barley with Mushrooms

Buckwheat Blini

Bulghur Pilaf

Kasha

Lamb Couscous with Sauce Piquante

Tabbouleh

See also
rice; whole-wheat breads

Grammie Hamblet’s Deviled Crab

Grand Aïoli, Le

Grand Marnier:

in Frozen Zabaglione

Grand Marnier Soufflé

in Strawberries Romanov

grapefruits:

Avocado, Onion, and Grapefruit Salad

Broiled Grapefruit

grapes:

Chicken Salad with Celery and Grapes

Sauté of Quail with White Grapes

Gravlax

Greased Pig Salad

green beans:

about

Cold Green Beans with Walnut Oil

Green Beans with Dilled Vinaigrette

Green Beans with Fresh Herbs

Green Beans with Garlic and Pine Nuts

Green Beans with Mustard-Flavored Mayonnaise

Green Beans with Shallots and Greek Olives

Green Beans with Sweet Onion Rings

Green Beans with Toasted Almonds

Quick-Boiled Green Beans

Green Mayonnaise

Green Noodles Bolognese

green peppers:

Corn with Green Pepper Butter

Corn with Onion and Green Pepper

Stuffed Green Peppers

Green Salad, Vintner’s Style

Gremolata

griddle cakes

Gruyère cheese:

Gruyère Soup

in Pasta con Quattro Formaggi

Shirred Eggs with Gruyère Cheese

halibut:

Broiled Marinated Halibut Steaks

in Sautéed Fish Steaks

ham

Cold Ham Mousse

in Garbure Basquaise

Glazed Ham

Ham and Pickle Spread

Ham Quiche

Marbleized Fresh Ham

Shirred Eggs with Ham

in Stuffed Breast of Veal

White Beans with Ham and Sausage

hamburgers