Professional Documents
Culture Documents
The French Laundry Cookbook (2nd Ed) (Gnv64)
The French Laundry Cookbook (2nd Ed) (Gnv64)
00
The French Laundry Cookbook
Thoma. KeUar
with Susl. H.Uer and Michael Ruhlman
Photograph.
by Deborah Jane.
THE
FRENCH
LAUNDRY
COOKBOOK
708 8ro.dw.y
New York. N.Y. 10003
www.workrnnllh.cb.com
l.ihrnry ofCongrc811 Catnloging-in Publication Dntn
Keller.Thomas.
The French Lnundry Cookhook/hyThomns Keller wilh Susie Heller nnd Michnel Ruhlman: photographs by Dehornh Joncs.
p.
CIIl.
ISBN 1-57965-126-7
I. Cookery. French. 2. French L.1llllllry (Resl,u""II) I. lIelier. Susie. II. nuhlm.n. Mieh.el. 1963-111. Tille.
TX719.K35 1999
641.5'09794' 19-<le2 1
99-32473
CIP
Printed in Sing:lJlorc
20
19
III
Design by LEVEL
CANAPES - 12
Acknowledgments
IX
Soup
14
BigPot Blanching
Bllnl
Gorden Canapes
74
42
Infused Oils
84
45
Fole Gras
103
V1
10
124
Beurre Monte:
Truffles
About the Chef
Cooking lobster
73
39
Agnolotti
68
Toots of Refinement:
31
121
58
28
FISH -l18
FIRST COURSE - 52
115
165
135
122
MEAT- 169
DESSERT - 260
CHEESE - 234
The Importance of
Trussing Chicken
Vegetable Cuts
202
236
305
171
The Importance of Rabbits
205
247
311
180
The Importance of Offal
209
248
186
194
"QuickH Sauces
Powders
231
220
228
Sources
315
List of Redpes
Index
316
318
VII
3S
effort.
intense woman, the driving Corecarth e family. and she taught through
her
own actions. I honestly don't know who f'd be jf I'd been raised by. and
had grown up watching. someone other than her.
Short. nnd Crant Achatz, who arrived with the opcnlng of the new kitchen.
have bcen important rorces in developing the French laundry into what it
is today. They, along with Stephen. logged many hours quantirying and
demonstrating recipes forthis book. Pat McCarty has been more than the
French Laundry's accountant-l sce her more as the third legof the rront
of-thc-housc/kitchcnlfinaneial tripod that keeps a restaurant standing. I
am grateful to her.
Thcre arc too many stafr to thank individually, All of them make or
have made the French Laundry the placc that it is. and I thank every one,
past starr and prcscnt.
she and I have been talking about it for twclve years. (It began as a pop-up
book!) And it was she who not only wrote and tcsted all the recipcs with
productive directions.
her able assistant. Angic Spensicri. but who marshaled the tcam that made
For this book. Susie Heller is to be thanked above all. Few know that
this book: photographer Deborah Jones. with her assistant. Jeri Joncs:
Dunes Club in Rhode Island, in the summcr of 1976. when I was not yet
writer Michacl Ruhlman: and graphic dcsigner Clirf Morgan. with his
During the ycars between Bcnin and the French Laundry. there was.
book.
among many others to whom I'm also grateful. Serge Raou!. He not only
They're an extraordinary team: take any onc of them away and this would
Susan Lescher brought the book beforc the right pcople and found the
best possible publisher and editor for this project. Ann Bramson. I'm also
indebted to the team in New York-Deborah Weiss Ccline. Judith Sutton.
Dania Davcy, Nancy Murray, and Tricia Boezkowski.
The French chef Fernand Point died thcycar I was born: in many ways
on my door and handed me her resume. She quickly took ehargc of the
front of the house and has becomc more than a general manager and
I'd likc to thank my entire family for their support and also ror their
success. For all this. and her ability to work so closely with me, I am morc
Fin:llly. l'd like to thank my colle:lbrues. It's rrom you that I draw
In the kitchen. no one has been more dedicated and loyal, or more
critical in shaping the French L1undry from its opening day. than French
Without the daily evidence of your skill and drive and passion. I would be
Laundry pastry chef Stephen Durfee. Sou. ehef. Erie Zicbold. Gregory
a lesser chef.
Acknowledgmont.
IX
Pie a
5 U
re a n d
...
The foie gras preparations in this book are among my favorites because foie gras engenders so
many different feelings. It's luxurious. Its raTe and expensive. Its visually and texturally rich, a
very sensual thing. But the slow-cooking short ribs and oxtail and artichoke barigoule bring me
some of the deepest pleasures of cooking I know. The process of braising. and the amazing aroma
of floured meat in hot oil, is incomparable: taking the braising pan out of the oven to see the rich
color of the liquid and the slow thick bubble of the deepening sauce, the beautiful clear layer of fat
on top. When you've pulled your pot from the oven to regard your braise. to really see it. to smell
it. you've connected yourself to generations and generations of people who have done the same
thing for hundreds of years in exactly the samc way. My mentor. Roland Henin. told me something
long ago that changed the way I thought about cooking: "If you're a really good cook." he said. "you
can go back in time."
Cooking is not about convenience and it's not about shortcuts. The reCipes in this book are
about wanting to take the time to do something that I think is priceless. OUT hunger for the twenty
minute gourmet meal. for one-pot ease and prewashed. precut ingredients has severed our
lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and
deliberately and with great attention.
The idea of cooking and the idea of writing a cookbook are. for me. in conflict. There is :10
inherent contradiction between a cookbook, which is a collection of documents. and
a chef. who
is an evolving soul not easily transcribed in recipe form. A recipe has no soul.
You. as the cook.
Sources
[QUIPM(NT
TIle cquipmnt used most oflen for Ihest
Sur
101 800-243-9852
WUUam..5oftoma
La ToW.
W'O Equlpn\ef\1
WllllamsSonoma
'ei. 800541.1262
0011 81(\'e).
scraper.
null.
corree
gnndcr
or
spice
kitchens. conlnell
[.mon ulbonluw@oolcom
For rntlt .... uotllifl\okC'd ""1Inlnn,
Bourgeot
lei 8004690188
8Jtltll(,lh
D'Artoinon
97J.34. 0565
10' 9734651870
I'Ialt, neur de
we Equipment
Dean
& Deluco
Ia. 800.781.4050
Web lte www deon-dcluco com
Sou".,.
Jl
List of recipes
CAHAP(S
"Cornct$": Solmon Tortore with Sweet Red Onion verne Fro1che 6
While Truffle Ojl-Infused CUlo,ds with Block Truffle Ragout 16
"Bacon and EOO''': Soft Poached Quail Eogs with
AppIowoodSmokcd Bacon IB
Cauliflower Panna Colla with Oolugo Covlor 22
"'Oysters and Pea,ls": Soboyon of Pearl Toptow with
Molpcquo fcrs and O$C!ro Cavfar 23
Pickled OysIOfl with Eoollsh CucumbC'r "Copellln'" and Dill 24
Poached Moulard Duck Fole Gras au Torchon with Picklt!d Cherries 106
Whole Roosted Moulard Duck Fole Gras with Appl and Block Truffles 110
Gazpacho 35
PUllio of Enollh P(''O Soup wllh Whllo Trufflo Ot! and Parmesan Crisps 37
Yukon Gold POIOIO Ollnl 40
Ollnl with OOlloroo dl Muoolno and Conflt of Tomolo 40
Ollnl with ROOSh.>d Sweet Poppers cnd Eggplont Cavlor 41
Gruybro Cheese Gouobrcs 48
f I 5 If
rlJlST
COURS[
316
LI,. 01 Roclpo,
"Peas and Corrots": Moine Lobster Pancakes with Pea Shoot Salad
and GlngerCarrot Emulsion 126
"Maco/onl and Oleesc": BUller-Poocht!d Moine Lobster with
Croomy Lobster Broth and MoscorponeEnriched Orlo 132
Five-Spiced Roosted Moine Lobster with PorlPooched Rgs
and Sautcd Moulord Duck Fole Gras 133
PanRoosted Moine Jumbo Scallops with Morel Mushrooms
and Aspor09us Pu, 136
Solman "Chops" with Celery and Block Truffles 137
CltrusMarlnated Salmon with a Conli! of Novel Oranges,
Deluga Caviar, and Pea Shool CouUs 140
"Clam Chowder" Saut&!d Cod with Cod Cokes and Parsley Oil 142
Sauteed Atlantic Halibut with Summer Succotash
and Rue-Scented Onion Giole 144
Block Sea Doss with Sweet ParsnIps, Auowleof Spinach,
and Soffron.Vonlllo Sauce 146
PonRoeslcd Slrlpcd
"Ash and Chips" Rcd Muttet wilh a PoJcffO d'AiI Doux and
Sponed SkolC Wino wIth Btals.ed Rcd Cabbage and Muta,d Souce 161
"Surf and Turl" Souteed Monkfish Toll
2042
"Coc\or Solod"
M[AT
Roulade 01 Pekin Duck Brcos! wilh Crcomed Swcct Whlto Com
ond Morel Mushroom Souce 172
Pan-Roo!ed Brcost of Squ ab with Swin Chord,
Sauteed Duck Fole Gras, and
Garlic 192
...,Ih
. CinnomonSUOOr Doughnuh 262
Croom 01 OIuebt..".,. SouP ""'llh Yogurt Chor'oUe-. 26-4
D1HUT
0,1 198
Venison Chop with Pan.Roosted Buncrnut Squash and Brolsed Shollots 199
Saddle of Robbil in ApplcwoodSmokcd Bacon
wilh Caramelized Fennel and Fennel 0.1 207
"Uvcr and Onions" Sauleed Coif's UVCI, VIdalia and Red Onion Con"I,
Onion Rings, and Vinegar Sauce 210
Rooslcd Sweetbrcods WIth Applcwood-Smokcd Bocon,
Brolsed Belgian EndIve, and Block Tr ufl lc Sauce 212
"Head to Toc" Pig's Head ond Pig's Fect 214
236
VanUIa Deon Roosted nOs W1lh Wlldlto.... er Hom'Y Vanllla ICa C room 284
Vclou16 at Bllh!tS""'t'1lt Choc:okllu ....lIh Clnnamof\-Stkk Ico vewn 286
lie FlononlC Slow Oo\..c.od Mcrlngul", ....Ith c,emo AnOlo"o ood
e.ller\....cet OwxoiolC 290
(HUS(
index
P OOl numbeu '1'1 Italk. ,.f., to photOOfOphl.
ognololll,1", 7879
bacon
In P.,oll d. D,lb ......llh flhh au.
/ordonl, 257
rooll.d ......Ib"od'tll blol"d D.lolon
.ndl,blo(k IIulli. 'auce, and
oppl....ood.l!lIOd, 212wl3
318
I n d".
,ooll.d pepp.fI.2S0
rooltlno. 250
lOUcel,220
IImpl, Ir'up. 271
Ilod 220,2222]
lomolo conill.U
IIlp',209
t,unlno chlchn.171
"Gelobl. cull.20J, 20)
ba,II aU, 166
In pon',OOII.d .III.,.d boll with
.. wllh
'n lolod 01 pellt. lummll tomato
.'n",lpl 10moio 101bel,56-S7
,""Ion., '<414
brlCKhe, 2511-59
296--97,199
cGnOIo oil,11
cOptlUnJ, 71.79
ond.12
cepe'
0u.H4 f'\oQnlo.thh loll..ltk "'ohed
COptll
261-6).261, 299
cOlo"oy ud
croulon 2311.259
broth
"eomylobu." bu"tt.poo(hd Moln.
lob. I., wllh malCo,ponenlkhed
ana and, 132
(ltomyMoine lob.lt', 35
Corpocelo
bUlltrpoachtd
euenc., 125
COIrOll. 11
1111-90
In bf\lnolu. 155
126 27
.holloll, h"b ,olod. and puf"
01
,..et, 911 99
llh,
196. 197
co",l lol
(fltp'), 25 1 . 252
1118 90
In rOO.Id guln.o 10..1 en C'''pln.H. d.
braidlIk pon Ju" 1711-79
colo'. 15. 68
142-43
(aU'' loot, In lomb .Iocl.. 224
Collohon, Brell, 2411_249
Co\lohon. Clnd1. 2411 49
21.22
cotlo" beluga
'''0 41
CO>IoI,'J'Jonl. It. '99Plonl co.lo,
cipolUI\I onion,
Qtolt. IU 4S
,lIn,It,_,InGI.d ,01n1oOn..lth
canh' 01
Ill,
I..,1I2
292 93
clolillcollon
ol lobll., con'CNfInl' .n 0.1 11 ))
"od. 120,226-27
l.uul"Q,171
01 talK", 7)
clo,m.d bu"". "1. 11S
cf.o lcenl.d oil C hoou lU ..lth ltd plum.,
1010 10110, olld. 2)9
Cobbl., Nob. 171
chlnal 71, 7)
coli ..
(hln... ,I". 71
dUnol) tom", 73
(hipi
oil 141 41
Cttom, (hocolol. tondon' .. ltk chocotott
d.nllI.. and, 100 101
llocl,101
302 3
chh lor .hl,. Ilulli. oIl.lnluI..d
1 6 17
oorlk. ltd mull., .Ith a pol.lI. d'g"
dOlI. and, 156 )9
14G-41
dom{I'
tOIK'. "noulne .lIk ..hilt, 2)
In <OUlt bo\rlllon, 50
........
91 . 94
cM.lnut
CI.Om, 1121l
In ortlehohl boI 63
colo...
.. ,.11\
carrot 0+1,167
r or 01, 1.......9
buller. 11
bulchttlnQ. 205.209
celt,y,ool
01'14,. U7
bltod, 611
toh' ..lth
302_3
choc.,.
dtll. 2"
110 71
10mo10, .. 1_010 confl.
210 11
con.omm*
010n.91
15. lSI
In"
119
"'Mom"" (C.m__J
fobt'." 12A
lobt'." .n O.U.,31,32--33
cookJo,:
cI""OmMI t.....t,In cr.",. d. '0,1". with
poo chod apple. and ke cr.om,
29697
pl,ou.tte, 'or rh",borb conU, with noy.1
Of'ono..,condl.d I.nn.I, ond
nwnco,pone 'Of'b." 27071
lobi.,'" chacolol' fondon' with coff.o
CI.om and chocolo'. d.nl.II..,
300-301
(0'01011, 167
In b",tt.,.poocll.d Moine lobtl.' wllh
c,.orny lobu., b'Olh and
motco'POf'Ie.nrkMd OliO, 132
(o,n:
b,olud b,.ot' of ...01 wllh Olol.d
"O.lobl ..,,w, OOlllc, and y.llow,
pol.n.o cohl, 192--93
,0",lod. 01 P.llln duck b,eol' wl.h mol.1
muth,com .ouc. and c,.om.d ,w'e'
whUe, 172
...73
In loul d Allon"c hal/but wllh .urnm.,
IUecOIOlh ond ,uetc.nl.d onion
p6'. 6 Chaul
"Iondwlch: 93
Oung.nul, lolod ...IIh cucumb., lellr,
In OOlpocho. lS
and. 24
Cul1nor), Inllllu" of ,America. 209
CUllonll, In chocolot. londOi'll with coll.o
croom and chocolot. d.nt.II...
300301
lOllmo,)',197
CUllo,dl,3
cr.onlll):
01 blu.be"r ,oup wllh roou" cha,lo"ol,
26465, 267
ch ..,nul, p.OI .tlud.1 wllh p.OI chipi
and,292493
320
l"dOll
docquob.
'Of' c,"m of blu.bell)' 50Up ...llh yogurt
charlottet,2645
fOl nectarine lolod wllh o,.en tomato
c.onfituf. and hg,cWrt IoOboyon,272-73
'Of' Roqu.fort 1,1fI. with fl.nch bulter
pea' ,.II.h,256-57
009uln,Arione. 10J
Pormlglono,Re9010no,with 'omoln.
I'!luc on,howy d,..tlng,and
Po,m..on "hpl. 2S1
white IfullI. oll,lnlu"d, with block
"1,1111. ,ogout, 1 6 - 1 7
equlpmenl,11,73
Eric', Itoff toloono,116
elcorSloll, 'ricout. of,with
puree of
D'Art09AOn. 103
100.,81
010", 144_45
"co,n."" holman 'O,fo,o with ..... ., ,.d
onion er.rno ftolch.),67
00wlon80h,. 188
d.n"I1... chocolot., fondon' ... lth calf..
".om and,30030I
d.u.rt "tp", 127
In pooc.hed.bonono ke cream with white
chocolol'-bonono c,tpe, and
chocolot. IOU",280aI
d",.mpe, 297-98
F
(orce, 198
In pIO', I", with french o,een lentlh,
215
'0"0 beonl:
oonololli ...llh curry emuhlon. 80
In double rib lomb chopi wllh cououlel
01 .ummer bean' and
Olomond CI)'IIOI,180
dl,,1mlnce YIO.,obl. cuh, 202,203
dovbl. rib lomb chopa wllh cououl.t 01
lurnrner beont and ,omol)',
196.197
dovOh'
ognalolll,7..
po.'O, 78
douohnull, cappuccino ..m1freddo...lIh
clnnomon'luooI,262.-63
d,enlr.gt:
onchowy, fa, POlmlglono.R.golono
cUlloldl wllh ,omoln. leIlUce and
Po,m .. on cfhps,251
11011, 117
dlled hOllerodl,h,233
dlum .Ie....73
,o.emol)'. 197
In .auleed Allonlit hallb",. wIth .ummer
,u((olo.h and ru"lCen"d onion
010.. ,144-45
lennel:
In ottlchoh' bo,lgoul 63
candled, Ih",bo,b CCH'1I1, wllh noyel
along",rnOlCorpone .orbel, and,
270-71
In COlPOCelO 0' yellowlln luna
NI(olto. 96
In court boullion,50
otl, 166
powder,233
laddie 01 ,0bb1l In opplewood'lmo"ed
bocon ....I'h coromellnd fennel o"d
fennel all,207
Oucon., Aloin.89
duck
'ovlad. 01 Pelfn. b,eol' wllh (teamed
5..... ' while com and motel
mu,h,oom .ouce,112-73
louee,-quitk: 228-29
IIOC",220,225
Oungen." (tab
In coult boumon. 50
.olod ..lth cucumbe, Jellr, glolny mUlto,d
.ogplont'
mint and,15
roo,,, las
"",hoi. focut.d m4X1lord d, _llh opplu
ond block trullle., 1 10
'Ot\IIno, chulnut ognolo!!1 ...Ith eel.,., tOOl
purt. ond, a:t
'reeter.curlng '01. gro 104
French loundry, 10, 42, 41, 0, 47, 73.
124, I l S, 1 l7, 172. 196, 19a, 221,
232, 247, lOS
chu coun. Of, 216
denert at, 276, 28]
'o'e grOI 01. 105
gomhh at, ISS
hlltory ai, 3-4, 8-9, 192. 1 1 2
pu'v'rou to, a . 28-29, 68-69, 1 21, 126,
19S, 248-49
010lel, 1 0
bolsomk, 231
beet, 239
"e crf'Om
c.stk ..
&ou.. of bltten...1
chocokl, llk, 216-17
cr'me d. lor"" .lth pooched opt)le,
and. 296.97
poochedboftofto lth .hI" chocoto'e
bonono crt,.1 Oftd (hocoto,. 10UC'.
210.. 1 '
2.55, 25a
Gt\iy're
c ...... ooug" ". 47
.lth .pkt'd co"ot lO\od and gold.n
rohln purte, 242
ouln.o 10.', ,oosted, en cri-plntll' d. brold,
"'ltk pon /u 1 76, 177_79
G", So...oy, 247
heor1. 0 1 polm, a, 6 a 69
.lth PUle. 01 mouo. beOt'll and 1I.ld
g,,,n., 70-71. 70
h.lrtoom temo'o 1011 wllh Nlr;oh. j
'openod mb.d 1I.ld or..n" and
bo.11 ,Inolorell" 65, 66
H,II.r, Su.!.. 1 0 - 1 1
Henln, Rond, 2 , l i S, 1 7 1 . 209
he,b', 1 1
oIh, 165 66
lochet. In rOOUtd OUIMO IQ\O'n
crt".n". d, b,old llk pon 11.1',
1 7a79
herb lolod, 97
In corpocclo 01 ,".lIo..lln luno
NIollt, 96
1,lcolI" 01 ..corOOI1 .lth a po..tl', 01
I. eel COIIOh, roou.d .hello", ond.
0' ..
K
Keller, JOltph, 42 4)
Keller, Thomo., 2 .4, I 9, 123. 195, 305
COl"' of, 42 ....]. l iS, 1 7 1. 205,
109,247
L
mb. 15
'h. cu" ,.,_ ..d
1I.1I."her 101m bob"
with P,ourtt;o l oelobl." brohed
(lpo'lInl Wonl. and ,h,_ 011. I U
double lib, (hop, .Ith co. .ovl.t a '
,umnwr beonl ond ,o"_r,, 197
punerOf, at, 1
'OW', -quk ... 22129
.'oe.., 220, 224
lo Rh. (1. .IOUlont', 205. 109. 247
knogno, [,k', Iiolf, l i b
I"h
bob" broll.d b
..., cheeh and uol
tonqu lth hOflerodhh Cleom and,
1 1 2. 1 l
,"at, I S. 209
I.UttH COIt'I, YWoIIo ond rtd onion
(onll,. oNon '''-91. ond .""'00' loun
(-It,.. ond Qft/onl-I, 2 1 0 - 1 I
lobi'... 121
....
ft
e e. 125
(onl .n gelt., 11, ll:- ))
(oo1.l. 114
Ih.'IP'c.d loolt.d Moln ",llh porI.
poached I. and .out.td Movlord
duck f. orOl, I I I
Main., ponca.... .I,h JI+O ,hoot lolod
ond VI"O'hcolfol .muh 126-27
.10<'" 71. 124
1oI0 lOttO, (hoovlC Ith ,td ph,,"'I, clo.e
H.n,.d 011. ond, 2)9
1, 209
l " rI . .
311
fNlr,ow bon
powd.,. 232
meleorpon.
In CI'm. d. 'Olin. with pooch.d oppl.1
and Ie. ".om, 296-97
.n,'ch.d OliO, buu,,pooch.d Moln.
wlld, 2a.29
mUlh,oom ,ogoul
mUII.h
Indu
o
oflol, 209
01/1, I I, 165-67
bolll, I66
COI'OI. 167
(hlu, 166
c/oy.unl.d. 239
cOlol, 167
CU"y, 165, 167
'.nn.I, 166
In'ullng, 165-67
mlnl, 166
portl.y. 166
lOl.ma,y, 165, 166
Ihym., 1 65, 166
IIulU 73
aI/v. lop.nod., NI..oh., helt'oom 10mO'0
lOll ...llh mbed 1I.ld glrenl, bolll
yinolgtlll" olld, 66
onlonhl, I I
B.I/w.lh.r 101m baby 10mb- lI.e cult
",ud ...llh P,oun..al .g'lobl'l.
Ihym. oil. and b,o/ltd c/pallJnl, 198
glo,., ,u.-te.n,.d, 10uld Allonl/c
hol.b",1 with lumm., I"'CCOIOlh and,
144-45
pI.porotlon, to,. 15
rlngl, 2 1 0_ 1 1
'n lolod 01 glob. olllcllokli ..llh gOlden
h.,bl and gOlpacho, 62
emuhlon. 80
In -"nguln'- with while clam 10UU, 25
polIo mochln'I, 74
'muhlon, 126-27
poliO dough. 78
lor artichoke ro.lolI, 152-53
188_90
,weel. block ICO ban wllh ollowleo'
oyll.u
0110111, 2
co.lor, 22
132
.muhlon, 80
282_83
322
mUlh'OOml'
pol.llel, 159
pear
lSI, 152-53
poper.lhln ..gelobl. cull, 203, 203
pepper conlelll, 97
101. 203
POlk Ann",. Colt. 1J7
Porm",on crllPl, 37
wIth gool chul. mOUIlO, 49
Pormlglano.R,golono (u,'ordl with
romolno I.IIUU, oncho)' dre..lng,
and. 251
Parmlglono.Regglona C",Ila,d. ..Ilk ,omolno
lelluc oncho..., dtl..lno, ond
Po,m..on uhpi I-COllor lolod-),
251. 151
poul.y
'0' chlorophyll, 247
In red mullet wilh a po/ello d'od dou.
and gallic chip I, 156. 159
mulkroom, 232
onkItI,212
10000I00 o, 2))
,, 210
21011
and
I"eel, 146-47
pta', I" Cflom 01 ..oln"'l IOVp, 268
ptor, In Requ.lort 'rilll ..lth fflnch
tNlltr pta' ttilih. 2S6.57
IflIlIl", 86-87
roou.d gOlllc, 25
1r0fl'l Alba, II
In .hli. (0'" noIoltl .llh '1joINI>I1I
IIullllt, I)
bo(, 18
bUI, 233
co"ol, 232
clll\.II. 232
tenntl, 2]3
R
..lth corom.l,nd " ""el OM 1,"n.1
011, 207
ptPpcI' on, 1 8 1
ollkhe!." pon ,ooll.d ",Id boll .llh
borlgoul. ,Inolguu, and. 12 5)
rtd beh, Itl b
....!lI)
.. lIh '09urt
,0.IoH, 74, 7 8 79
10lt, pin\.
In G..ur"'o"llM,.pooch.d lolll duck
loJ.t 0'0' .llh c;..W",omIfII'
}ta"
III
1 .. .11
,0lpbt"l"
chelloUIt, 264 65
lolllni
2S6 57
rogOl.lI
(OUII" 1 4 0 ,,( 1
lolulll, 124
1 )7, 281
clh"I'n\Oll"4lld, "'Ih Q cantil 01 no..1
,..
pOlotO(CI)
lodllh, U4 SS
NlliOh., 96
lordonl. 257
ch1(Io.I", 1 7 1
O\IfIg'MU (fob,
00,11C pur..... 25
qllOlI eggl, IS
"10110, 19
rOOIl.d, loolIl"9
pta, 73
......
1.1111(1, 92
p.or. 2S6-S7
lhuba.b Contll ..lIh no1 oro",. ., (Oftdlflj
h
. ICMI'OIO
CI"",- 1ft ,olod 01 horicot. _..
mollO., lIa-90
led .. In. .I.twvor
"""'- 1 1 2_ 1 )
l or brohtd prime beet 1hcN1 rib, _IIh
tfllllln, 8]
Polo RUIouronl, 247
1u...s9, 159
mullotd, 2]1
aU, 198
blo(k 110 boll ..lth 1 lt POl1nIPI,
0110.1.01 Iplnoch, ond 'OIt,O"
.0n.Uo, 146 47
bloc lIullll, ,oo".d 1 .... ltlflodl .ltk
oppl._GOd ",hd bo(on, tllolud
a.IOlon ,ndlo" o"d, :l 1 2 I )
80rd.IOi l l, 'OQ,I.d 'Ib ,uo!. .lIk gold'n
,hon,lIu, pommel Anno, oNt,
In n
I n d ..
)2)
.aU(.' ('J
'Of Inoll.d b,.oll 01 nol ..I,h .,.110..
com poI,n'o cak... glal.d
w'g.'obl.., and .....t gortlc. 192-93
apeo!r.e Bar .of,.hell ("lob
'Of Ch
",ond...kh," 9]
'Of ch.llnul ognololll ...Ith fon'lno and
ul'ry roo' pu,h, 82
CMKolo, pooch.d.banono k. '"0m
"'lIh ..
hi,. chocolol...banono crIpe.
and, 280.81
cho<o'ol. coh. wllh lid be., Ice cllom
324
Indo_
.lIga" 1 1
,",f and '"" hOllltcd mOflUllh 'all with
btohed oatoll, ""tity. and dptot). 16U]
l,.ell.ond'IOU' .ouce, "qlllcir:," 228-29
I ...utbllod., 95, 220
IOGIf.d. ...lth
. appl.wood.mohd bacon,
blolted B,lglan .ndln. and bloc!.
,,"111. loun. 2 1 2 - 1 3
...."1 pepperl. loou.d. peco,lno TOlCano
....llh 0'"0"10 cOIIII. and, 250
1"'''' po'oto oonololli ",'fh .og. cream.
b,own blltl", and p,alcllllto, 8 1
S...I" cho,d
pan" ooll,d breol' a' Iquob ...lth
.olltd dllc" fol. 0'01. ow,n.d,led
black flgi. and, 174
In ,olliod. of Pe!'ln dllck. b,.ott wlrh
cr'am,d IWIII ",hit. caIn and mOlel
mlllh,oom 10lln, 172-73
'rrup':
Ilmpl., IH .Impl. Irrup
Telilch.,ry peppe'. In c,.am of bill.berry
lOUP ...I,h yogllrt cho,loltu, 264-65
...olnlli. In chocolal. coh, ,.l1h ,.d be.1
k. cr.om and IOOII.d ,.olnul lallC',
302-3
Tal1l...enl. 247
'openod.
In corpocda of y.llowfln 'uno
'''"01". 96
HIal.. aU.... 66
'aplo<o, .aboron a' pearl, ...lth Malpeqll'
0,.1'''' and 0''''0 colo', 2]
10fTogOfl. In h"b .olad. 97
lart, '.mon .oba..on-pln. nlll ...llh hon'r.d
mOlCarpone cream. 9, 294
lal1ole:
lolmon. wllh ,weel red onion crim.
Iralch. ("com.""). 4, 6-7. 1 0
lomala. 64
v
vanillo heo.....oo'led Ilg. ...Itt\ Ito.tf
....
bn:ihlng, 186
IIoc," 220. 212-23
long", ond brof.td bHl CMeh ";Ih
'ell,h, 256-57
tripe, cooking InUructlon. 101. 209
Ilotte", Ice pig', leet
lrullleh), IS, as
and. 1l7
192-93
llh
fOl' pa""OOUed Ilrlped bou ...
tlnol9lette. 152-53
B.U..."hel 101m boby lomb-II". cui,
.ened ..lth broiled (lpoIUNI Of'Wofl',
gOlnl'h, 2 1 2 - 1 3
blonchl"9, 58
011, 73
'O"Ct, block., lOOlled Iweelb,eod. with
,Io,oge of, 8 5
Ir"III, 'ogo"I, 1 6 - 1 7
..
clMomon,"klo. k. CtIO"',
286-87
10llU,
I",nlp'
In broiled b,.on of vcol with yelklw com
polento colo.el, gloled veOelobi... ond
,wtel gorllc, 192_93
In blohtd pllme beef lholl ,ib. wllh rool
vegetoble, and .oulecd bon, morrow,
l ea-oo
In b,unohe, ISS
In "'collte of flcorooll wllh 0 pUlte 01
Iloc", 226
chocolole, 290-01
237. 21a
.Nle (hocolole.boftono Cftpel, 11M!
venhon
l or (Nol'C)" 247
rool, 188-90
whhe. 85. ao
.. with rM
lO\ICe, locnll'd, choc.ao.. cok
glo,,,d. 1 9 2-0)
\OUlted bone morrow and
....... .
-.g.lobln
peochu, 269
vlnolg'e'"
bo,oule, PO",'oolled ",Iped boll .. llh
ortkho", lololl ond, U2 53
bolll, 66
(Olo.or ,ud, loolled, 243
grol"y m",IOld, 'n O"ng.n.1I (lob lOIod
..ilh (1KI.lmb4'I 1.11" "IIee I,UIK',
and, 92
vl"'ool, 180, 1 8 1
.55, 57
III',
Ind ..
n5