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By Craig Claiborne
Published 1966
Shepherd’s Pie*
Bean and Mushroom Salad*
Anise Fruit Compote*
Vanilla Wafers
Sweetbreads with Madeira*
Wild Rice
Green Beans with Slivered Almonds
Mixed Salad Greens
Herbed French Dressing*
Almond Tart*
Broccoli and Lobster Mornay*
Tomatoes Vinaigrette*
French Bread
Walnut Chiffon Pie*
Camarones Estilo Barbarchano Ponce (pickled shrimp)*
Cornmeal Beef Casserole*
Spinach and Endive Salad*
Pears in Port Wine*
Stuffed Leg of Lamb*
Rice
Steamed Jerusalem Artichokes
Lemon Sauce*
Tomatoes and Zucchini Vinaigrette
Athenian Tea Cakes*