|
Alsatian-Style Pheasant
|
150 |
|
Apricot-Mango Glaze for Ham
|
77 |
|
Barley Marrow Pudding
|
241 |
|
Beaf Consommé
|
15 |
|
Beefsteak Fiorentina
|
24 |
|
Beer-Glazed Beef Ribs
|
29 |
|
Bone Cookies
|
243 |
|
Braised Beef Shanks with Grape Sauce
|
39 |
|
Braised Hock with Fennel Three Ways
|
80 |
|
Braised Oxtail with Root Vegetables
|
47 |
|
Braised Short Ribs
|
32 |
|
Breast of Veal
|
35 |
|
Brine for Pork
|
57 |
|
Brown Poultry Stock
|
131 |
|
Brown Stock
|
12 |
|
Cantonese-Style Steamed Fish
|
188 |
|
Chicken with Forty Cloves of Garlic
|
138 |
|
Chicken with Morel Cream Sauce
|
154 |
|
Chicken with Riesling
|
155 |
|
Chinese-Style Oxtail
|
49 |
|
Chinese-Style Spareribs
|
72 |
|
Clarified Bouillon
|
61 |
|
Coconut Chicken Curry
|
156 |
|
Coriander-and-Orange-Braised Elk Ribs
|
226 |
|
Court Bouillon
|
60 |
|
Crown Roast of Pork
|
70 |
|
Deviled Bones
|
28 |
|
Double-Bone Beef with Red Wine Sauce
|
22 |
|
Duck Legs with Cumin, Turnips, and Green Olives
|
157 |
|
Eel in Sweet-Sour Fruit Sauce
|
190 |
|
Fish Consommé
|
172 |
|
Fish Head Curry
|
178 |
|
Fish Soup
|
176 |
|
Fish Stock
|
169 |
|
Flemish-Style Rabbit
|
214 |
|
Four Bones in One Pot
|
37 |
|
Frog's Legs with Lemongrass and Chile
|
195 |
|
Game Consommé
|
208 |
|
Game Jus and Poivrade Sauce
|
211 |
|
Game Soup
|
210 |
|
Game Stock
|
204 |
|
Grilled Fish with Yellow Tomato Vinaigrette
|
184 |
|
Grilled Quail with Sage Butter
|
148 |
|
Grilled Sardines with Gooseberry Sauce
|
182 |
|
Guinea Hen with Raspberries
|
145 |
|
Halibut Steaks with Orange Cream Sauce
|
192 |
|
Herb-Glazed Poussins
|
140 |
|
Herb-Roasted Rabbit
|
218 |
|
Lamb and Barley Soup
|
97 |
|
Lamb and Jerusalem Artichoke Soup
|
98 |
|
Lamb Chops with Caramelized Leeks
|
109 |
|
Lamb Neck with Anchovies
|
122 |
|
Lamb Neck with Lettuce and Dill
|
120 |
|
Lamb Ribs
|
110 |
|
Lamb Ribs with Beans and Spinach
|
113 |
|
Lamb Roasted Over Potatoes
|
105 |
|
Lamb Shanks Cooked in Paper with Guinness
|
118 |
|
Lamb Shanks in Pomegranate Sauce
|
115 |
|
Lamb Shoulder Ratatouille-Style
|
101 |
|
Lamb Shoulder with Preserved Lemon and Dates
|
99 |
|
Lamb Stock
|
95 |
|
Lancashire Hot Pot Revisited
|
103 |
|
Liver Dumplings
|
209 |
|
Maple Tomato Glazed Ribs
|
73 |
|
Marrow Pudding
|
242 |
|
Millennium Rib Roast
|
26 |
|
Mustard Oregano Glaze
|
111 |
|
Mustard Sauce
|
62 |
|
Olive-Crusted Lamb Racks
|
107 |
|
Olive Oil Marinade
|
212 |
|
Orange-Campari-Braised Pork Shoulder
|
67 |
|
Orange Dijon Glaze for Ham
|
76 |
|
Orange Mustard Dressing
|
83 |
|
Osso Buco with Fennel and Blood Orange Sauce
|
41 |
|
Oxtail Consommé with Sherry
|
16 |
|
Panfried Whole Sole
|
189 |
|
Parsley Salad
|
44 |
|
Pig's Feet
|
82 |
|
Pig's Tails with Ginger, Soy, and Garlic
|
86 |
|
Pig's Tails with Lentils
|
87 |
|
Poached Chicken with Seasonal Vegetables
|
142 |
|
Pork Hock Cooked with Spiced Honey
|
78 |
|
Pork Stock
|
58 |
|
Pork with Caramelized Milk Sauce
|
65 |
|
Port Glaze for Ham
|
76 |
|
Post-Thanksgiving Soup
|
136 |
|
Poultry Consommé
|
133 |
|
Poultry Stock
|
130 |
|
Rabbit in Saffron Sauce with Spring Vegetables
|
216 |
|
Rabbit Stock
|
207 |
|
Rabbit with Cider and Mustard Sauce
|
220 |
|
Rack of Pork with Coffee Sauce
|
68 |
|
Red Wine Marinade
|
212 |
|
Roasted Bird Broth
|
135 |
|
Roasted Duck with Peaches and Cardamom
|
146 |
|
Roasted Marrow Bones
|
44 |
|
Roasted Rack of Venison with Cape Gooseberry Sauce
|
224 |
|
Roasted Squab with Fresh Figs
|
152 |
|
Roasted Veal Chops with Madeira and Parsnips
|
21 |
|
Roast Leg of Pork with Crackling
|
74 |
|
Roast Leg of Venison
|
232 |
|
Roast Wild Boar Leg in Sweet-Sour Sauce
|
230 |
|
Sardines on Toast
|
180 |
|
Sea Bass Baked in a Salt Crust with Fresh Tomato Sauce
|
181 |
|
Seven-Hour Leg of Lamb
|
114 |
|
Short Ribs in Wine and Balsamic Sauce
|
33 |
|
Skate with Butter and Caper Sauce
|
193 |
|
Skate with Grape Sauce
|
194 |
|
Smoked Hock with Black-Eyed Peas
|
81 |
|
Soy-Glazed Chicken Wings
|
160 |
|
Soy-Poached Chicken
|
163 |
|
Spiced Roasted Rack of Ribs
|
30 |
|
Spiced Salt
|
84 |
|
Spiced Yogurt Glaze
|
111 |
|
Spicy Korean Pork Soup
|
64 |
|
Spicy Steamed Chicken Feet
|
161 |
|
Split Pea Soup with Chestnuts
|
63 |
|
Sweet Potato Garlic Rouille
|
177 |
|
Tamarind, Pineapple, and Chile-Glazed Boar Ribs
|
229 |
|
Veal Shank with Sage and Mustard
|
43 |
|
Veal Shoulder with Salsa Verde
|
19 |
|
Venison Osso Buco with Quince and Ginger
|
236 |
|
Venison Shank in Rosemary-Wine Sauce
|
234 |
|
Wasabi-Coated Lamb Chops
|
112 |
|
White Veal Stock
|
13 |
|
Whiting en Papillote
|
185 |
|
Whole Fried Whitebait
|
179 |
|
Whole Roasted Monkfish (Gigot de Mer)
|
186 |
|
Wild Boar Chops Martini-Style
|
228 |
|
Wine-Braised Venison
|
222 |
|
Wings à la Coca-Cola
|
159 |