Bones_ Recipes, History, and Lore - Jennifer McLagan [119]
lamb neck(s), 119,121
with anchovies, 122
with lettuce and dill, 120-21
lamb ribs, 110-11
with beans and spinach, 113
lamb shanks:
cooked in paper with Guinness, 118-19
in pomegranate sauce, 115-16
lamb shoulder:
carving, 106
with preserved lemon and dates, 99-100
ratatouille-style, 101-2
Lancashire hot pot revisited, 103-4
Lee, Vernon, 89
leeks:
in court bouillon, 60
in halibut steaks with orange
cream sauce, 192
lamb chops with caramelized, 109
in poached chicken with
seasonal vegetables, 142-43
in pork stock, 58
in post-Thanksgiving soup, 136
in poultry stock, 130
lemon:
in barley marrow pudding, 241
in breast of veal, 35-36
in chicken with forty cloves of garlic, 138
in coriander-and-orange braised elk ribs, 226-27
in grilled fish with yellow tomato vinaigrette, 184
in herb-glazed poussins, 140-41
in lamb chops with caramelized leeks, 109
-mustard bread crumbs, marrow topping, 46
in mustard oregano glaze, 111
in olive-crusted lamb racks, 107-8
in panfried whole sole, 189
preserved, lamb shoulder with dates and, 99-100
in wings à la Coca Cola, 159
lemongrass, frog’s legs with chile and, 195
lentils, pig’s tails with, 87-88
lettuce, lamb neck with dill and, 120-21
liver dumplings, for game consommé, 209
M
Madeira, roasted veal chops with parsnips and, 21
maple tomato glazed ribs, 73
marinades for game, 212-13
marrow, 51
barley, pudding, 241
pudding, 242
marrow bones, 51
in double-bone beef with red wine sauce,22-23
in four bones in one pot, 37-38
poached, 45
roasted, 44-45
spoons for, 46
toppings for, 46
martini:
green, 228
-style, wild boar chops, 228
Mercer, Johnny, 89
milk:
in barley marrow pudding, 241
in marrow pudding, 242
sauce, caramelized, pork with, 65-66
monkfish (gigot de mer), whole roasted, 186-87
Moore, Henry, 31
mushrooms:
in chicken with Riesling, 155
in Flemish-style rabbit, 214-15
in four bones in one pot, 37-38
in game soup, 210
morel cream sauce, chicken with, 154
mustard:
and cider sauce, rabbit with, 220-21
-lemon bread crumbs marrow topping, 46
in pig’s feet, 82-83
in orange Dijon glaze, 76
orange dressing, for pig’s feet, 83
oregano glaze, for lamb ribs, III
in rack of pork with coffee sauce, 69
sauce, 62
veal shank with sage and, 43
mutton, 94
O
O’Keefe, Georgia, 31
olive oil marinade, for game, 212
olives:
black, in whiting en papillote, 185
-crusted lamb racks, 107-8
green, duck legs with cumin, turnips and, 157-58
onions:
in four bones in one pot, 37-38
in lamb shanks cooked in paper
with Guinness, 118-19
in Lancashire hot pot revisited, 103-4
in rabbit in saffron sauce with
spring vegetables, 216-17
in seven-hour leg of lamb, 114
orange:
blood, sauce, osso buco with
fennel and, 41-42
-Campari-braised pork shoulder, 67-68
in Chinese-style oxtail, 49-50
-and-coriander-braised elk ribs, 226-27
cream sauce, halibut steaks with, 192
in crown roast of pork, 70-71
Dijon glaze, for glazed ham, 76-77
in fish soup, 176-77
in gooseberry sauce, grilled
sardines with, 182-83
in lamb shanks cooked in paper
with Guinness, 118-19
mustard dressing for pig’s feet, 83
in roasted squab with fresh figs, 152
oregano:
in lamb roasted over potatoes, 105-6
mustard glaze, for lamb ribs, 111
in veal shoulder with salsa verde, 19-20
osso buco:
with fennel and blood orange sauce, 41-42
venison, with quince and ginger, 236-37
oxtails:
braised, with root vegetables, 47-48
Chinese-style, 49-50
consommé with sherry, 16-18
in four bones in one pot, 37-38
P
pancetta, in pork with caramelized milk sauce, 65-66
parchment paper:
cooking with, 36
lamb shanks cooked in, with Guinness, 118-19
for whiting en papillote, 185
parsley:
in braised short ribs, 32
deep-fried, for whole fried whitebait, 179
in eel in sweet-sour fruit sauce, 190-91
in Flemish-style rabbit, 214-15
in grilled fish with yellow tomato vinaigrette, 184
in lamb shoulder with preserved lemon and dates, 99-100
in mustard sauce, 62
in pan-fried whole sole, 189
in poached chicken with seasonal vegetables, 142-43