Bones_ Recipes, History, and Lore - Jennifer McLagan [120]
root, in coriander-and-orange-braised elk ribs, 226-27
salad, for roasted marrow bones, 44-45
in veal shoulder with salsa verde, 19-20
in venison osso buco with quince and ginger, 236-37
parsnips:
in braised oxtail with root vegetables, 47-48
in coriander-and-orange-braised elk ribs, 226-27
roasted veal chops with Madeira and, 21
peaches, roasted duck with cardamom and, 146-47
peas, green:
in lamb and Jerusalem artichoke soup, 98
in lamb neck with lettuce and dill, 120-21
pecans, in crown roast of pork, 70-71
Penn, Irving, 171
peppercorns:
in court bouillon, 60
in game jus and poivrade sauce, 211
for millennium rib roast, 26-27
pheasant, Alsatian-style, 150-51
Picasso, Pablo, 171
pig’s feet, 82-83
pig’s tails:
with ginger, soy, and garlic, 86-87
with lentils, 87-88
pineapple, tamarind, and chile-glazed boar ribs, 229
pomegranates, 116
sauce, lamb shanks in, 115-16
pork, 53-89
braised hock with fennel three ways, 80
brine for, 57
with caramelized milk sauce, 65-66
carving leg of, 75
carving pork loin and crown
roasts, 71
Chinese-style spareribs, 72
clarified bouillon, 61
cooking temperatures for, 56
court bouillon, 60
crown roast of, 70-71
glazed ham, 76-77
hock cooked with spiced honey, 78-79
locating and choosing cuts of, 53-56
maple tomato glazed ribs, 73
mustard sauce, 62
orange-Campari-braised, shoulder, 67-68
orange mustard dressing for pig’s feet, 83
pig’s feet, 82-83
pig’s tails two ways, 86-88
rack of, with coffee sauce, 69
roast leg of, with crackling, 74-75
shoulder, names for, 68
smoked hock with black-eyed peas, 81
spiced salt, for pig’s feet, 84
spicy Korean, soup, 64
split pea soup with chestnuts, 63
stock, 58
stock, concentrated, 59
port glaze, for glazed ham, 76-77
potatoes:
in lamb neck with lettuce and dill, 120-21
lamb roasted over, 105-6
in Lancashire hot pot revisited, 103-4
in whiting en papillote, 185
poultry, 125-63
Alsatian-style pheasant, 150-51
brown, stock, 131
carving a bird, 139
chicken with forty cloves of garlic, 138
chicken with morel cream sauce, 154
chicken with Riesling, 155
coconut chicken curry, 156
common weights of, 128
concentrated stock, 132
confit, 158
consommé, 133-34
cooking temperatures for, 129
duck legs with cumin, turnips, and green olives, 157-58
grilled quail with sage butter, 148-49
guinea hen with raspberries, 145
herb-glazed poussins, 140-41
how to cut up, 128-29
poached chicken with seasonal vegetables, 142-43
post-Thanksgiving soup, 136
removing the wishbone from, 153
roasted bird broth, 135
roasted duck with peaches and cardamom, 146-47
roasted squab with fresh figs, 152
soy-glazed chicken wings, 160
soy-poached chicken, 163
spatchcocking, 149
spicy steamed chicken feet, 161-62
stock, 130
trussing of, 144
using the whole bird, 125-28
wings à la Coca-Cola, 159
wishbones, 136-37,141,151,153
poussins, herb-glazed, 140-41
prosciutto, for breast of veal, 35-36
prime plums, for eel in sweet-sour fruit sauce, 190-91
prunes:
in crown roast of pork, 70-71
for eel in sweet-sour fruit sauce, 190-91
in Flemish-style rabbit, 214-15
puddings:
barley marrow, 241
marrow, 242
Q
quail, grilled, with sage butter, 148-49
quinces, 237
venison osso buco with ginger and, 236-37
R
rabbit and hare, 202-3
with cider and mustard sauce, 220-21
cutting up, 215
Flemish-style, 214-15
herb-roasted, 218-19
in saffron sauce with spring vegetables, 216-17
stock, 207
raisins:
in marrow pudding, 242
in roast wild boar leg in sweet-
sour sauce, 230-31
raspberries, guinea hen with, 145
red wine:
and balsamic sauce, short ribs in, 33-34
in braised oxtail with root vegetables, 47-48
in braised short ribs, 32
-braised venison, 222-23
in coriander-and-orange-braised elk ribs, 226-27
in duck legs with cumin, turnips, and green olives, 157-58
in four bones in one pot, 37-38
in lamb neck with anchovies, 122
marinade, for game, 212-13
in olive-crusted lamb racks, 107-8
-rosemary sauce, venison shank in, 234-35
sauce, double-bone beef with, 22-23
rhubarb sauce, for grilled