The Essential James Beard Cookbook (78 page)

Barley with Mushrooms

Chicken with Forty Cloves of Garlic

Pastitsio for a Party

Persian Lamb with Rhubarb

Cassoulet

celery:

Chicken Salad with Celery

Chicken Salad with Celery and Grapes

Wilted Celery Salad

celery root:

Celery Root Rémoulade

Purée of Celery Root

cellophane noodles

champagne:

Champagne Kraut

in French Seventy-Five

chard:

Chard, Spinach, and Zucchini Tian

Lentil Soup with Chard and Lemon

cheeses

Baked Tomatoes Stuffed with Mozzarella

Blue Cheese-Tomato Sauce Spaghetti

in Cannelloni with Tomato Sauce

Cheese Soufflé

in Chèvre-Tomato Sauce Spaghetti

Chocolate Cheesecake

Cottage Cheese Quiche

Cream Cheese-and-Pistachio-Stuffed Bread Rings

Cream Cheese Quiche

Fresh Pears and Cheese

Gruyère Soup

Hot Ratatouille with Grated Cheese

Macaroni and Cheese

Onion Soup au Gratin

Pasta and Cheese Roll in Tomato Sauce

Pasta con Quattro Formaggi

Roquefort Butter

Shirred Eggs with Gruyère Cheese

Swiss Cheese and Olive Spread

chestnuts:

Brussels Sprouts with Chestnuts and Bacon

Raisin and Chestnut Ice Cream

Red Cabbage with Chestnuts

Chèvre-Tomato Sauce Spaghetti

chicken

Baked Chicken Pot Pie

Baked Mustard Chicken

Basic Chicken Salad

Braised Lemon Chicken

Chicken, Pimiento, and Pine Nut Spread

Chicken Crêpes

Chicken in the Pot

Chicken Legs with Paprika and Sour Cream

Chicken Maryland

Chicken Salad with Celery

Chicken Salad with Celery and Grapes

Chicken Sauté with Tomato

Chicken Stock

Chicken Tetrazzini

Chicken with Forty Cloves of Garlic

Club House Sandwich

Coq au Vin

Country Captain

Creole Fried Chicken

Curried Chicken

Curried Tetrazzini

Djaj M’Kalli

Jeanne Owen’s Sauté with Tarragon

John Beard’s Sautéed Chicken

Kasha with Sautéed Giblets

Matzoh Stuffing for

Old-Fashioned Chicken Fricassee with Wagon Wheels

Oven-Fried Chicken Legs

in Paella

Pennsylvania Dutch Chicken “Pot Pie”

Perfect Roast Chicken

Poached Chicken

Poached Chicken with Garlic

Poached Chicken with Light Dumplings

Poached Chicken with Nellie Cox’s Dumplings

Poached Chicken with Vegetables

Poulet au Vinaigre

in Stuffed Shells

Superb Chicken Hash

testing doneness of

in Truffled Tetrazzini

chili, chilies

Chili con Queso

Helen Evans Brown’s Corn Chili Bread

Jeanne Owen’s Chili con Carne

Nevada Chili Beans

Turkey Chili

Chinese Chews

Chinese Ginger and Pork Balls

chocolate:

Blond Brownies

Chocolate Cheesecake

Chocolate Mousse

Chocolate Roll

Chocolate Soufflé

French Chocolate Cake

Pear and Chocolate Tart

Choucroute Garnie

chowders

My Favorite Clam Chowder

Chuck’s Baked Shrimp

chutney:

Chutney Butter

Curried Chicken with

cinnamon:

Cinnamon Stars

Mrs. Maynard’s Cinnamon Rolls

cioppino

basic recipe for

Cioppino with Mussels

Cioppino with Oysters

clams:

in Cioppino

Clam Hash

Deviled Clams

My Favorite Clam Chowder

in Paella

Penne with Tomato-Clam Sauce

razor clams

in Risotto al Frutti di Mare

Spaghetti with Clam Sauce

Steamed Clams

Clarified Butter

Classic Quiche Lorraine

Clay’s Cornsticks

Clay’s Dill Pickles

Club House Sandwich

Coach House Quince Tart, The

cocktail food,
See
first courses and cocktail food

cocktails

The Bronx

The Daiquiri

Dark Rum Cocktail

French Seventy-Five

Jack Rose

The Martini

My Favorite Bloody Mary

Old-Fashioned

The Screwdriver

Sidecar

Sour

The Standard Manhattan

Stinger

Tom Collins

Vermouth Cassis

Vodka Martini

White Satin

Cocktail Sandwich Fillings

cod:

Brandade of Cod

Salt Cod with Aïoli

Coffee Cake

Cognac:

Cognac Sauce

in Coq au Vin

in Five-Day Plum Pudding

in Pot Roast

in Pound Cake

in Rich Pumpkin Pie

in Sauté of Quail with White Grapes

in Sidecar

in Steak au Poivre

in Stinger

White Beans with Cognac

coleslaws:

Billy’s Coleslaw

My Favorite Coleslaw

Spicy Coleslaw

Compound Butters

cookies

Blond Brownies

Chinese Chews

Cinnamon Stars

Gino’s Macaroons

Lemon Meringue Bars

Meringue Kisses

“Monster” Peanut Butter Cookies

Oatmeal Carrot Cookies

Sand Tarts

Sugar Cookies

Tuiles

cooking times:

for artichokes

for Boiled Lobsters

for Broiled Lamb Chops

for Broiled Steak

for Hard-Boiled Eggs

for Old-Fashioned Boiled Rice

for pasta

for Pita Bread

for Poached Eggs

for Sautéed Fish Steaks

for Sautéed Trout

for Soft-Boiled Eggs

for Whole Broiled Fish

Coq au Vin

corn:

Baked Tomatoes Stuffed with Corn

Corn off the Cob

Corn on the Cob

Corn Oysters

Corn with Butter and Bacon Crumbs

Corn with Fresh Basil

Corn with Green Pepper Butter

Corn with Onion and Green Pepper

Helen Evans Brown’s Corn Chili Bread

Squash and Corn Soup

Cornbread

corned beef

Cornish game hens

cornmeal:

in Clay’s Cornsticks

Cornmeal Gnocchi

Cornmeal Mush (Polenta)

in Helen Evans Brown’s Corn Chili Bread

Cottage Cheese Quiche

Country Captain

court bouillon:

for Cold Poached Salmon in Red Wine Aspic

for Shellfish à la Nage

couscous

Cowpuncher Beans

crabs

in Cioppino

Crab Soufflé

Grammie Hamblet’s Deviled Crab

in Risotto al Frutti di Mare

cracked wheat,
See
bulghur

cream, creams:

Avocado Pasta with Cream

Basic Cream of Vegetable Soup

Chicken Legs with Paprika and Sour Cream

in Chili con Queso

in Chocolate Roll

in Chocolate Soufflé

in Cold Minted Pea Soup

Cream Biscuits

Cream of Mushroom Soup

Cream of Pea Soup

Cream of Tomato Soup

Crème Anglaise

Crème Fraîche

in Fried Oysters

in Frozen Lemon Mousse

in Frozen Mocha Parfait

in My Favorite Cole Slaw

in Pastitsio for a Party

in Rich Strawberry Shortcake