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By Craig Claiborne
Published 1966
Rognons de Veau en Casserole*
Braised New Potatoes and Carrots with Dill*
Buttered Asparagus
Fresh Pineapple Mousse*
Korean Rice with Beef*
Tomatoes Stuffed with Tongue*
Deep-Fried Zucchini
Boston Lettuce Salad
Coffee Mousse
Tagliarini (beef and macaroni casserole)*
Red and Green Peppers with Lemon Dressing
Coconut Pudding*
Cold Spinach Soup Smitane*
Ham and Pepper Omelet*
Sautéed Potatoes
Sliced Tomatoes with Chives, Oil and Vinegar
Citrus Chiffon Pie*