Delights and Prejudices

The book begins with an introduction by Julia Child and a forward by Charlie Trotter. There are 13 chapters. Each chapter contains recipes with a family story attached to each one. There are so many recipes and variations to try. Like other James Beard cookbooks, this one should be on every cook’s bookshelf.

Chapter 1: superb chicken jelly, varieties of clam soup and chowder, very old recipe for custard, trinity church salad, mayonnaise, terrapin stew, Let’s Welsh rabbit, and Let’s curry sauce.

Chapter 2: Parker house rolls, sweet rolls, bread, Let’s wonderful sweet cream biscuit, teacakes, crumpets, currant bread, girdle scones, oven scones, potato scones, oatcakes, seedcake, broccoli puree, broccoli fritters, deep-fried zucchini, artichokes a la Grecque, mustard greens with bacon, leeks a la Grecque, dandelion greens with pork and fresh mint, mother’s famous codfish cakes, Delfino’s fresh tomato sauce with basil, Delfino’s pesto, and mother’s pot-au-feu.

Chapter 3: strawberries with raspberry puree and cassis, raspberry puree, hashed brown potatoes, mother’s beach hashed brown potatoes in cream, really good home-fried potatoes, roesti potatoes, gratin savoyard, pommes fondants, pommes de Terre Anna, omelette savoyarde, duxelles, corn au gratin, corn chile souffle, menudo, polenta, polenta with sausages, polenta with salted codfish, cepes bordelaise, cepes salad, serviche, calamares a la Romana, Suquete, Catalan, vitello tonnato spagnolo, and Mercedes’ paella.

Chapter 4: shad stuffed with sole mousse, sole mousse, matelote of eel, green eels, Finnan Haddie souffle, bechamel sauce, Finnan Haddie Delmonico, capon stuffed with coteghino or garlic sausage, rillettes, boeuf en Daube, tripe Genoise, boeuf a la Ficelle, stuffed breast of veal, veal with salmon sauce, calf’s feet remoulade or sheep’s trotters remoulade, leg of lamb and tarragon and cream, braised shoulder of lamb, Provencal, blanquette of lamb, drunken roast of pork, roast pork loin, pork chops Normande, sautéed apples, and pork with snap beans.

Chapter 5: fabulous apricot and pineapple jam, pickled prunes, damson cheese, favorite oil pickles, father’s favorite pear preserves, peach preserves, green tomato slices, Let’s braised ducks, orange souffle, Let’s apple Charlotte, Let’s Charlotte Russe, ladyfingers, Let’s sugar cookies, pheasant with sauerkraut, salmi of duck, mother’s cream of tomato soup, pureed parsnips, pickled salmon, five-day plum pudding, cognac sauce, mincemeat, mince pie, mincemeat and apple flan, mother’s black fruitcake, shortbread, ginger cakes, white fruitcake, pumpkin pie, and Olympia oyster stew.

Chapter 6: Billy’s cole slaw, chicken saute sec, crab legs palace court, oysters Kirkpatrick, green goddess dressing, beefsteak and kidney pudding, eggs Gennaro, and scallopini alla limone.

Chapter 7: clam fritters, scalloped clams, clam and corn souffle, sautéed crabmeat as done at the Four Seasons, Grammie Hamblet’s deviled crab, mother’s crabmeat saute Caribbean, poached salmon with egg and parsley sauce, Rhoda’s baked salmon, Albert Stockli’s fabulous grilled salmon in the Japanese fashion, gravid lax, truite au bleu, Julie’s basic souffle, Julie’s pineapple souffle, mother’s clam souffle, tuiles, fricassee of chicken, and huckleberry cake.

Chapter 8: pate for picnics, chicken salad, sour milk pancakes, cornmeal pancakes, and mother’s favorite baked beans.

Chapter 10: Strathborough paste, onion rings, and ballotine of pheasant as done for Lady W.

Chapter 11: dirty face, avocado puree, Margaret Tingling’s coconut cake, and frosting.

Chapter 12: lemon souffle, whole brook trout grillade, ginger sauce, crepes, crepes with chicken, and crepes Suzette.

Chapter 13: tapenade, and chili.