Jacques and Claudine prepare a Hanukkah dinner that includes a sparkling Consommé Printanier, a Cold Mousse of Chicken and Pistachios, Veal Roast with buttery braised lettuce, Frozen Citrus Soufflé and a rum-soaked Holiday Fruit Cake.
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Julia Child prepares Pot Au Feu, or French Boiled Beef Dinner.
A vegetable boat using zucchini; sauteed zucchini with onions; zucchini baked with a cheese sauce.
Kosher food; artichokes; salmon; orzo; cherry compote; kirschwasser.
Cod; stuffed quail; grape sauce; leeks; peaches.
Poached trout; vegetable broth; braised rabbit; morels; potatoes; pears in chocolate.
Salad, baked mackerel, glazed carrots, olives and apricot compote.
Halibut, chicken and rice soup, beet salad with pecans and dates.
Bread, sandwiches, chilled cucumber and mint soup, ice cream.
Stuffed tomatoes, eggplant and sausage stew, candied grapefruit, orange and lemon chips.
Broiled striped bass, spicy chicken breasts, relish, celeriac puree and cantaloupe sherbet.
Cream of tomato soup, roasted red snapper, fish, spinach and pasta au gratin and stew.
Asparagus and ham au gratin, endive radicchio and walnut salad, grapes, citrus juice.
Souffle, veal shanks, rice and pecans and bread pudding souffles.
Tuna, tomatoes and salmon tartare on cauliflower salad; breaded pork scaloppine with mushroom sauce.
Scrambled Eggs; Grilled Striped Bass with Pimento Relish; Pink Grapefruit Terrine.
Veal roast; summer salad sante; tomato and mozzarella fans; pear brown betty.
Mushroom veloute with almonds; beef tenderloin stew; mushroom and raisin chutney.
Baby Mozzarella Salad; Scrambled Eggs; Sauteed Quail with Raita; Cubed Potatoes.
Codfish brandade; chicken breasts with garlic and parsley; broccoli rabe; pea fricassee.
Shrimp burger; bean puree with anchovies or smoked oysters; wonton cannelloni in tomato sauce.
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