Have Blade Will Travel: The adventures of a traveling chef (31 page)

Braised Red Cabbage, Normandy-style (Choux rouge braisée, Normande)

Braised Belgian Endive (Endive de Belgique, Braisée)

Pasta

Cannelloni, Great Electric Underground Style

Drunkard’s Noodles (Pad Kee Mao)

Spaghetti Caruso

Spaghetti Loretta

Spinach Linguini Yasamin

Fusilli Jackson

Fettuccine Natalia

Linguini Leonardo

Fish and Shellfish

Lobster American-style (Homard á l’Americain)

Basic Bread Stuffing for Baked Stuffed Schrod, Shrimp and Scallops

Baked Stuffed Schrod

Baked Stuffed Shrimp

Baked Stuffed Scallops

Boiled Lobster

Jules Bond's Best Scallops

Shrimp in Beer Batter, Chutney Sauce (Crevettes en pâte, Sauce Chutney)

Chicken and Duck

Kohta Yahni (Greek-style Braised Chicken)

Crispy-Fried Duck, Sweet and Pungent Sauce

Roast Duckling with Brandied Peaches (Caneton rôti aux pêche de Cognac)

Simca’s Chicken Roulade

Chicken Marengo (Poulet Marengo)

Bachelor Blue’s Chicken

Chicken Galli-Curci

Game and Offal

Pheasant Pâté, Cumberland Sauce (Pâté de Faison, Sauce Cumberland)

Venison Stew Burgundy-style (Venaison Bourguignonne)

Roast Pheasant, Strasbourg-style (Le faison rôti à la strasbourgeoise)

Sweetbread Salpicon, à la GEU

Beef and Pork

Pork Tart, GEU Style (Tarte Chaud de Porc, à la façon du Grand Souterrain Électrique)

Sweet and Pungent Pork

Salaison de Boeuf

Desserts

Grandma Anne’s Apple Pie (Tarte de pomme à la grandmère du chef)

Chocolate Mayonnaise Cake (Gåteau chocolat, à la Vermont)

Vin Blanc Sapphire

Tarte Tatin

Pear Tarte (Poire aux Poivre)