The Entrees: Remembered Favorites from the Past: Recipes from Legendary Chefs and Restaurants Book

Foreword by George Lang Introduction

Fish and Shellfish
Diamond Jim Brady’s Sole Marguery Bass à la Dugléré
Roast Cod à la Dugléré with Tomato and Caper Vinaigrette Fredy Girardet’s Skate Wing with Mustard Butter and Dill Le Grand Véfour’s Coulibiac of Salmon Colette Jeremiah Tower’s Paillard of Tuna with Avocado, Lime, and Cilantro Restaurant Dodin-Bouffant’s Sautéed Soft-shell Crabs with Sauce Choron and Cucumber-Hazelnut slaw Louis Fauchère’s Lobster Newburg
Charleston Receipts’ Frogmore stew Fisherman’s Wharf Cioppino Fredy Girardet’s Monkfish and Salmon Stew with Green Peas, Fava Beans, and Saffron Vedat Basaran’s Stuffed Squid The Brown Derby’s Seafood Pot Pie Wallis Simpson’s Shrimp and Corn Pie Gene Hovis’s Shad Roe Soufflé

Chicken, Duck, Guinea Hen, Pheasant, Turkey, and Rabbit
Café Anglais’s Chicken à la Portugaise Il Convento’s Pugliese Roast Chicken with Caper and Pecorino Stuffing Richard Olney’s Coq au Vin The Russian Tea Room’s Chicken Kiev Chicken Country Captain Chicken à la King Alain Senderens’s Duck à l’Apicius Roast Duck with Raspberry Sauce Alice B. Toklas’s Duck à l’Orange Chez Allard’s Roast Guinea hen with Lentils and Bacon Jane Grigson’s Pheasant with Apples, Cream, and Calvados Gold and Fizdale’s Turkey Fillets Turkey Scaloppini Turkey Tonnato El Verdugal’s Braised Rabbit with Prunes, Fennel, and Orange

Beef, Veal, Lamb, and Pork
Robert Carrier’s Beef Wellington Delmonico’s Steak and Potatoes Perino’s Steak Diane The Grand European’s Beef Stroganoff Luchow’s Hash à la Lübeck with Anchovy-Caper Sauce Napoleon Bonaparte’s Veal Marengo Jack Savenor’s Leg of Lamb with Mustard and Ginger Coating Julia Child’s Navarin of Lamb Craig Claiborne’s Braised Lamb with Basil and Garlic Stuffing Hafida’s Lamb Tagine with Saffron, Dates, Olives, and Cilantro The Russian Tea Room’s Luli Kebabs Charles Ranhofer’s Crown Roast of Pork with Sausage Stuffing and Glazed Onions Monsieur Dodin-Bouffant’s Pot-au-feu Apicius’s Cassoulet

Omelettes, Main Course Salads, Pasta, and Polenta
Auguste Escoffier’s Old-fashioned Omelettes Omelette à la Menagère Sorrel Omelette Omelette Lorraine Chicken Liver Omelette Richard Olney’s Warm Seafood Salad with Saffron and Curry Wallis Simpson’s Prince of Wales Salad The Brown Derby’s Cobb Salad Robinson Family and Camille Glenn’s Mixed Bean Salad with Ham and Smoky Bacon Restaurant Dodin-Bouffant’s Lamb Salad with Flageolets and Two Purées Teresa Buongiorno’s Favas and Chicory with Peppers and Sweet Onion Salad Pellegrino Artusi’s Spinach and Polenta Pasticcio Pellegrino Artusi’s Mushroom and Veal Pasticcio Craig Claiborne’s Chicken Tetrazzini Bomba La Habana with Chicken and Potatoes

Acknowledgments Bibliography Index