Bones_ Recipes, History, and Lore - Jennifer McLagan [117]
in poached chicken with seasonal vegetables, 142-43
in rabbit with saffron sauce with spring vegetables, 216-17
in seven-hour leg of lamb, 114
carving tips:
for lamb leg or shoulder, 106
for leg of pork or whole ham, 75
for pork loin and crown roasts, 71
for porterhouse steak, 24
for poultry, 139
for rack of lamb, 108
for a rib roast, 27
for veal shoulder, 20
celeriac, in orange-Campari-braised pork shoulder, 67-68
celery:
in braised oxtail with root
vegetables, 47-48
in breast of veal, 35-36
in oxtail consommé with sherry, 16-18
in poached chicken with
seasonal vegetables, 142-43
in split pea soup with chestnuts, 63
chestnuts, split pea soup with, 63
chicken:
curry, coconut, 156
with forty cloves of garlic, 138
with morel cream sauce, 154
poached, with seasonal
vegetables, 142-43
with Riesling, 155
soup ideas, 131
soy-poached, 163
spicy steamed, feet, 161-62
wings, soy-glazed, 160
wings à la Coca-Cola, 159
chile(s):
in braised short ribs, 32
in Chinese-style spareribs, 72
frog’s legs with lemongrass and, 195
in maple tomato glazed ribs, 73
in smoked hock with black-eyed peas, 81
in spiced roasted rack of ribs, 30
in soy-poached chicken, 163
tamarind, and pineapple-glazed boar ribs, 229
Chinese-style oxtail, 49-50
Chinese-style spareribs, 72
cider:
and mustard sauce, rabbit with, 220-21
for roast leg of pork with
crackling, 74-75
cinnamon stick:
in lamb shoulder with preserved
lemon and dates, 99
in pork hock with spiced honey, 78-79
in spicy steamed chicken feet, 161
in wine-braised venison, 222
citrus fruit, segmenting of, 191
coconut:
chicken curry, 156
in fish head curry, 178
coffee sauce, rack of pork with, 69
Cole, Nat King, 89
confit, 158
consommés:
beef, 15
clarifying oxtail, 16-17
fish, 172-73
game, 208-9
oxtail, with sherry, 16-18
poultry, 133-34
cookies, bone, 243
coriander-and-orange-braised elk
ribs, 226-27
court bouillon, 60
clarified, 61
cranberries, for roast wild boar leg in sweet-sour sauce, 230-31
cumin, duck legs with turnips, green olives and, 157-58
currants, in barley marrow pudding, 241
curry(ies):
coconut chicken, 156
fish head, 178
D
dates, lamb shoulder with preserved lemon and, 99-100
desserts, 239-43
barley marrow pudding, 241
bone cookies, 243
marrow pudding, 242
deviled bones, 28
dill:
lamb neck with lettuce and, 120-21
in sardines on toast, 180
Dippel, Johann, 221
dressing, orange mustard, for pig’s feet, 83
duck:
legs with cumin, turnips, and green olives, 157-58
roasted, with peaches and cardamom, 146-47
dumplings, liver, for game
consommé, 209
Duncan, David Douglas, 171
E
eel in sweet-sour fruit sauce, 190-91
eggplant:
in fish head curry, 178
in Iamb shoulder ratatouille-style, 101–2
elk ribs, coriander-and-orange-braised, 226-27
en papillote, see parchment paper
F
fennel:
in fish soup, 176-77
in lamb and Jerusalem artichoke soup, 98
osso buco with blood orange sauce and, 41-42
three ways, braised hock with, 80
figs, fresh, roasted squab with, 152
Fiorentina, beefsteak, 24-25
fish, 165-97
Cantonese-style steamed, 188
concentrated, stock, 171
consommé, 172-73
eel in sweet-sour fruit sauce, 190-91
flat, 167-68
fried, bones, 196
frog’s legs with lemongrass and chile, 195
grilled, with yellow tomato vinaigrette, 184
grilled sardines with gooseberry sauce, 182-83
grilling or broiling, 183
halibut steaks with orange cream sauce, 192
head curry, 178
how to eat whole, 187
knives for eating, 183
pan-fried whole sole, 189
sardines on toast, 180
scales, 175
sea bass baked in a salt crust with
fresh tomato sauce, 181
sinistral and dextral, 173
skate with butter and caper
sauce, 193
skate with grape sauce, 194
skate skin, 193
soup, 176-77
stock, 169-70
superstitions about, 175
tidal pools, 174-75
using the whole, 165-68
whiting en papillote, 185
whole fried whitebait, 179
whole roasted monkfish (gigot de mer), 186-87
Flemish-style rabbit, 214-15
fleur de sel, 45
frenching, 108
frog’s legs with lemongrass and
chile,