Issue 79

Pot-au-Feu

Pot-au-Feu

By SAVEUR EDITORS
Vichyssoise

Vichyssoise

By LOUIS DIAT
German Potato Salad

German Potato Salad

By JAMES BEARD
Lemon Marmalade Cranberry Sauce

Lemon Marmalade Cranberry Sauce

Pear and Currant Chutney

Pear and Currant Chutney

Red Snapper with Ham Hock–Red Wine Sauce

Red Snapper with Ham Hock–Red Wine Sauce

Rich Gravy

Rich Gravy

Multicultural Stuffing

Multicultural Stuffing

Madeira–Truffle Butter

Madeira–Truffle Butter

Roast Turkey with Madeira Truffle Butter

Roast Turkey with Madeira Truffle Butter

Shredded Beef with Mashed Potatoes

Shredded Beef with Mashed Potatoes

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Rooster with Egg Noodles

Saveur

Sweet and Spicy Tamarind Chutney

TOMATO AND SAUSAGE OMELETTE

Tomato and Sausage Omelette

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Broiled Beef–Scallion Rolls

SAVEUR Recipe

Fish Filets with Potato Scales

Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples

Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples

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Salad of Lamb Sweetbreads and Cèpes

SAVEUR Recipe

Bean and Vegetable Soup

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Pork Stewed with Celery in Egg–Lemon Sauce

By SAVEUR EDITORS

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