The Essential James Beard Cookbook (81 page)

BOOK: The Essential James Beard Cookbook
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Sautéed Hamburgers

hard-boiled eggs:

about
Hard-Boiled Eggs with Aïoli
Oeufs à la Tripe (Hard-Boiled Eggs in Onion Sauce)

Hard Rolls

hazelnuts:

Hazelnut Butter
in Linzer Bars

Hearty Beef Salad

Helen Evans Brown’s Corn Chili Bread

herbs

Fines Herbes Butter
Green Beans with Fresh Herbs
Herbed Noodle Salad
Herbed Rice
Sautéed Trout with Herb Butter
See also
basil; dill; garlic; parsley; sorrel

Highball Sandwich

Hollandaise Sauce

Homemade Whole-Wheat Bread

honey

Horseradish Applesauce

Hussar Salad

ice creams:

Ginger and Macadamia Nut Ice Cream
Ice-Tray Apricot Ice Cream
Raisin and Chestnut Ice Cream

icing

Imam Bayildi

Iranian Cucumber and Yogurt Soup

Irish Stew

Irish Whiskey Trifle

Irish Whole-Wheat Soda Bread

Jack Rose

Jeanne Owen’s Chili con Carne

Jeanne Owen’s Sauté with Tarragon

John Beard’s Sautéed Chicken

kasha (buckwheat groats):

basic recipe for
Kasha with Mushrooms
Kasha with Sautéed Giblets

Kreplach

lamb

Braised Shoulder of Lamb with Ratatouille
Broiled Butterflied Leg of Lamb
Broiled Lamb Chops
Lamb Couscous with Sauce Piquante
Lamb Shanks with Beans
Persian Lamb with Rhubarb
Roast Leg of Lamb
Roast Rack of Lamb
Shish Kebab
Spoon Leg of Lamb

lard pastry:

for Apple Pie
Lard Pie Pastry

Lasagne

leeks:

Leeks à la Grecque
in Tagliarini Verdi alla Pancetta
in Vichyssoise

lemons:

Avgolemono (Egg-Lemon Soup)
Braised Lemon Chicken
Frozen Lemon Mousse
Lemon Meringue Bars
Lentil Soup with Chard and Lemon
Pickled Lemons
Veal Scallops with Lemon

lentils:

Lentil Salad
Lentil Soup with Chard and Lemon
Lentil Soup with Cotechino

lettuce:

Braised Lettuce
in Caesar Salad
Onion and Romaine Salad
Philip Brown’s Romaine Soufflé

Linzer Bars

liver (calf):

Sautéed Calf’s Liver with Bacon
Sautéed Liver with Mustard Sauce
Sautéed Liver with Onion
Sautéed Liver with Shallots and Madeira

liver (duck):

in Roasted Stuffed Wild Duck
Shirred Eggs with Duck Livers and Madeira

lobsters

London Broil (Broiled Flank Steak)

Lyonnaise Potatoes

macadamia nuts

Macaroni and Cheese

macaroons

Madeira:

Madeira Brown Sauce
Sautéed Liver with Shallots and Madeira
Shirred Eggs with Duck Livers and Madeira

Mantequilla de Pobre (Poor Man’s Butter)

Marbleized Fresh Ham

marinades:

for Broiled Marinated Halibut Steaks
for Oven-Fried Chicken Legs
Pickled Lemons in
Red Wine Marinade
Sautéed Marinated Fish (Escabèche
for Shish Kebab

Marsala

Martinis

Mashed Yellow Turnips with Butter

Matzoh Stuffing

mayonnaise:

basic recipe for
Crudités with Anchovy Mayonnaise
Green Beans with Mustard-Flavored Mayonnaise
Green Mayonnaise
Tapenade Mayonnaise
in Tartar Sauce
Veal with Tuna Sauce, Yogurt, and Mayonnaise

meat loaf:

Beach Pâté
Old-Fashioned Meat Loaf

melons:

Drunken Watermelon
Melon with Port

Mexican Pot Roast

mint:

Cold Minted Pea Soup
Mint Sauce
Sardines with Mint

Minute Asparagus

mocha

Monkey Bread

“Monster” Peanut Butter Cookies

mousses:

Chocolate Mousse
Cold Ham Mousse
Frozen Lemon Mousse

mozzarella cheese:

Baked Tomatoes Stuffed with Mozzarella
in Pasta and Cheese Roll in Tomato Sauce

Mrs. Maynard’s Cinnamon Rolls

muffins:

English Muffin Bread
Whole-Wheat Bran Muffins

mushrooms:

in Baked Mustard Chicken
Barley with Mushrooms
Beet and Mushroom Salad
Cream of Mushroom Soup
Fresh Mushroom Salad
Kasha with Mushrooms
in Zrazys Nelson

mussels:

Cioppino with Mussels
Mussels Marinière
Mussels Marinière with Garlic
in Risotto al Frutti di Mare
Spaghetti with Mussel Sauce

mustards, mustard

Baked Mustard Chicken
Green Beans with Mustard-Flavored Mayonnaise
in Mayonnaise
Mustard Butter
Mustard Hollandaise
Mustard Sauce
Mustard Vinaigrette
Sautéed Liver with Mustard Sauce
Sweet Mustard Sauce

Nevada Chili Beans

New Peas

Nockerli

nutmeg

nuts:

Brussels Sprouts Amandine
Brussels Sprouts with Chestnuts and Bacon
Chicken, Pimiento, and Pine Nut Spread
Cream Cheese-and-Pistachio-Stuffed Bread Rings
in French Chocolate Cake
Ginger and Macadamia Nut Ice Cream
in Gino’s Macaroons
Green Beans with Garlic and Pine Nuts
Green Beans with Toasted Almonds
Hazelnut Butter
in Linzer Bars
“Monster” Peanut Butter Cookies
Nut Pound Cake
Nut Roll
Nut Rum Bread
Pecan Pie
Pesto with Walnuts
Raisin and Chestnut Ice Cream
Red Cabbage with Chestnuts
Rice with Pine Nuts
Roast Suckling Pig with Pistachio-Rice Stuffing
Sautéed Trout Amandine
Sautéed Zucchini with Walnuts
in Skordalia (Greek Garlic Sauce)
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
in Tuiles
Walnut-Breaded Sole
Winter Squash with Black Walnuts
Winter Squash with Peanuts
Winter Squash with Pecans and Ginger

Oatmeal Carrot Cookies

Oeufs à la Tripe (Hard-Boiled Eggs in Onion Sauce)

okra

Old-Fashioned

olive oil

in Basic Egg Pasta
in Basic Vinaigrette Sauce
in Mayonnaise

olives:

Green Beans with Shallots and Greek Olives
in Salade Niçoise
Swiss Cheese and Olive Spread
Swordfish-Olive Pasta

omelets

1-2-3-4 Cake

onions:

Avocado, Onion, and Grapefruit Salad
in Boiled Corned Beef and Cabbage
Brioche en Surprise (Onion Sandwiches)
Corn with Onion and Green Pepper
French Fried Onion Rings
Green Beans with Sweet Onion Rings
Oeufs à la Tripe (Hard-Boiled Eggs in Onion Sauce)
Onion and Romaine Salad
Onions Monégasque
Onion Soup au Gratin
Sautéed Liver with Onion
Swiss Tarte à l’Oignon

oranges:

Roast Duck with Oranges
Sugared Oranges

Ossi Buchi

oysters

Cioppino with Oysters
Fried Oysters
Oyster Loaves
Stuffed Oysters

Paella

pancakes:

Buckwheat Blini
Carrot Blini
Sour Milk Pancakes
Yeast Pancakes

pancetta

paprika:

Chicken Legs with Paprika and Sour Cream
in Viennese Goulash

parsley:

Anchovy-Parsley Dipping Sauce
Pasta with Parsley Pesto, Cherry Tomatoes, and Dill
Pesto with Parsley
Pungent Parslied Rice

parsnips

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