The Essential James Beard Cookbook (81 page)

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