– IMPUESTO A LA RENTA:

anchovy and garlic dip, IT3 ; M P 1 1

beef and vegetables, in broth, with dipping sauce, JA80 chicken, clams and vegetables,

in broth ( Temple of Jade nabe ) , JA8 1

chicken, pork, beef and seafood in stock ( chrysanthemum fire pot ) , CHI26

chicken and vegetables, in broth, with ponzu dipping sauce, JA78

duck and vegetables, with dipping sauce, JA84 fondue, cheese, PRF3 ;

Neuchateloise, Q2 ; ws68 ham, shrimp balls, beef and pork i n stock ( ten-varieties hot pot ) , CHI30

lamb in stock (Mongolian fire pot ) , CHI28

seafood and vegetables, in broth, JA82

soybean curd, bubbling, JA8 3 sukiyaki, JA77

ONION ( S )

and beef, in beer, PRF72 ; Q7 5 and beef, spiced, MID5 1 and beefsteak with caraway

seeds, VE 3 0 breads, flat, RUS70 and carrots, braised, RUS4 1 and carrots a brun, PRF 5 8 casserole, with anchovies and

potatoes in cream, SCA 1 6 casserole, and lamb and honey,

Q62

condiment, and chili and lime j uice, PSA 1 0 1

creamed , NE78 fried, bu ttermilk, AM 1 6 glaces a brun, PRF 5 2 glazed, NE78 ; PRF92 and mushrooms in sour cream,

A M 1 2

omelet, and potato, SP67 and peas, creamed , AM l l pancakes, and potato, M ID7 1 ;

MP88

pickled, BR 1 1 ; NW 1 09 salad, and beet, AFR92 salad, and date, AFR92 salad, and orange, AM 5 1 salad, and tomato and beet,

IND99

salad, and tomato and ginger, IND98

sandwiches, parslied, WS76 sauce, RUS47

soup, French, PRF 2 1 soup, French Canadian, NE 1 2 soup, and potato, PRF22 Stuffed, NW76 ; SCA 3 1 stuffed with chicken, EH45 stuffed with meat and chilies,

GW34

tart, and cheese, Q4

ORANGE ( s )

bread, and date and pecan, GW80

cake, and pistachio, E H 1 3 2 caramel custard, SP88 consomme, jellied, CAR 1 5 relish, and cranberry,

uncooked, N E 1 0 3 salad, and onion, AM 5 1 salad, and radish, Q 1 0 3 t o section, illustrated, Q 1 0 3 sections, with orange blossom

water, Q l 1 6

sherbet, and cranberry, N E 1 3 9 souffle, A M 1 0 9

torte, a n d walnut, AM92 Osso buco, IT62

OXTAIL ( s )

brai sed , with celery hearts, IT79 soup, PRF 1 7

stew, BR49 ; Nw66 stew, with green beans and

eggplant, PSA68

OYSTER ( s )

and artichokes, CRE 1 6 and bacon e n brochette, CRE 2 2 baked, with bread crumbs and

garlic, IT5 1 Bienville, CRE20 casino, EH72

casserole, and lamb chop and kidney, BR 5 3

casserole, and sweetbreads, N E 5 3

creamed, and shrimp, in shells, Q28

croquettes, ss30 deviled, NW2 1 fritters, AM78 ; ws76 gumbo, and shrimp, ss20 gumbo, and squirrel, CRE 2 7 loaf sandwich, CRE 54 marinated, NW8 meuniere, NW20 pan roast, NW20 pie, CRE 5 3 stew, Pacific, AM77

P

abellon criollo, LAT46 Paella, SP3 2

Pakora, IND8

Palm hearts, stewed, CAR76

PANCAKES

apple, Q 1 1 7 apple-filled, GER 1 1 2 apricot, VE70

with berry preserves, RUS90 blueberry, NE93

buckwheat, RUS6

egg, rolled, with pork filling, C HI 1 0 3

eggplant and egg, MID72 filled French, PRF 1 0 griddle cakes, AM88

griddle cakes, cornmeal, EH85 herb, Q90

herb, vegetable and egg, M ID70 Mandarin, CHI99

meat-filled, Q70 mixed deep-fried, JA63 oatmeal, NW9 1 pork and egg, PSA67

potato, with applesauce, GER65 potato, with chives, SCA52 potato, grated, Q97 potato, Irish, BR8 potato, and onion, MID7 1 AFR Africa; AM America; BR B ritish Isles; CAR Caribbean; CE Classic French ; CHI China; CRE Creole-Acadian ; EH Eastern Heartland: GER Germany: GW Great West; IND India; IT Italy; JA Japan ; LAT Latin America ;

44

potato, and onion, grated, MP88

raisin and rum ( emperor' s ) , VE71

rolled, filled with cottage cheese, M P 1 8

rolled, with fruit preserves, M P 1 2 5

small, sweet, PSA 1 1 6 sourdough, GW 1 3 8 ; NW90 with spicy coconut filling,

IND106 spinach, SCA5 2 Swedish, SCA61 Panettone, IT90 Papas chorreadas, LAT83 Papas a Ia huancaina, LAT82

PAPAYA ( S )

baked, CAR77 description, CAR3 dessert, baked, PSA 1 1 5 frappe, and milk, iced, CAR 1 2 5 garnish, ripe, diced, AFR63 j am ( pawpaw ) , and mango,

CAR92

with meat filling, CAR43 pudding, and egg yolk, AFR 1 2 1 Paris-Brest, PRF97

PARSLEY

and chicken, with horseradish sauce, JA30

dumplings, E H 5 4 ; NE 50 sauce, LAT9 ; SCA4 5

PARSNIP ( s )

fritters, curried, AFR84 stew, NE 1 5

PARTRIDGE ( S )

curried, IND58 with grapes, GER50 on liver canapes, PRF46 molded, with cabbage and

decorated with vegetables,

· CF78

with vegetables and garlic, in white wine, SP66

PASTA. See

also Noodle ( s ) baked lasagna with meat and

tomato sauce, M PSO bean soup with, IT 1 2 and beans i n spicy tomato

sauce, MP77 cannelloni, IT28

dough, IT24 fettuccine, IT2 5

macaroni casserole, and cheese, with lamb and cream sauce, M ID47

macaroni casserole, and ham and cheese, AMBO macaroni salad, curried, and

herring, SCA 1 2 ravioli, IT26

rings stuffed with chicken and cheese, IT27

spaghetti with chicken liver sauce, MP78

spaghetti wi th clam sauce, IT3 1 spaghetti with egg and bacon

sauce, JT30

spaghetti with meatballs in tomato sauce, MP79 tortellini, IT2 7

tubes filled with meat, baked, IT28 almond and sesame seed, Q140 baklava, MID98

cheese-filled, MP5 cheese-filled, deep-fried,

M ID 1 5

cones, filled, SCA66 cones, filled with candied

whipped cream, NW 1 1 8 cream cheese crust, AM95 crescents, filled with almond

paste, Q 1 44 ; to shape, illustrated, Q 1 4 5 Danish, with almond paste,

SCA7 5

Danish, with apricot preserve, SCA74

Danish, dough, SCA 7 2 Danish, with pastry cream and

currant j elly, SCA7 3 Danish, with walnuts and

currants, SCA 74 deep-fried, CRE 1 3 4 deep-fried, filled, IND9 deep-fried, shaped like pigs'

ears, CRE 1 3 5 deep-fried, sweet, JT89 fiJo, MID 1 1 4

h o t water, BR63

layered, with walnuts and honey syrup , MID98 puff, shell, to prepare,

illustrated, CF 1 07 puff ( thousand leaf ) , C F 148 ;

LAT 1 0 1 ; to roll , cut and shape, illustrated, LAT 100 rough puff, AFR 1 1 5 ; BR7 5 semolina, rounds, Q 1 06 ;

illustrated, Q 1 06 short crust, AFR 1 1 6 ; BR76 ;

CAR 1 0 6 ; CF 1 40 ; EH6 ; GW90 ; NE 1 2 8 ; NW 1 3 3 ; PSA 1 09 ; SS 1 2 2

short crust, sweet, C F 1 40 ; EH6 sour cream crust, scA40 strips, raspberry-filled, RUS 1 04 ;

to prepare, illustrated, RUS 1 0 5

suet, BR63 sweet crust, CF 1 3 6 sweet, deep-fried, IT89 with walnut filling, MID 1 0 3 with whipped cream and

berries, SCA66

Patties .

See

Beef ; Meats ; Potatoes ; Veal , etc.

PEA ( S )

black-eyed, casserole, and rice ( hopping John ) , ss7 1 black-eyed, fritters, with hot

sauce, AFR80

black-eyed, and ham hocks, SS 5 5

black-eyed, pickled ( Texas caviar ) , GW 1 1

cheese, homemade, with, IND20 chick-pea, eggplant and tomato

casserole, MID76 chick-pea flour balls, and

potatoes, IND8

chick-pea flour, fish-shaped, with red pepper sauce, AFR76

chick-pea and garlic puree, MID2

chick-pea, lamb and bean casserole, MID44 chick-pea noodles, peanuts,

pounded rice and beans ( dal ) , IND 1 2

chick-pea salad, MID6

MID Middle East; MP M elting Pot; NE New England; NW Northwest; PRF Provincial France; PSA Pacific-Southeast Asia; Q Quintet; RUS Russia; SCA S c andinavia; SP Spain-Portugal; SS Southern: VE Vienna ; WS Wines- Spirits

45

chick-pea soup, and garlic, with mint and croutons, SP8 chick-pea soup, with turkey and

green chili, GW1 8 chick-pea spread, ws73 chick-pea stew with sausage,

M P9 5

chick-pea a n d wheat balls, M ID8

chick-peas, curried, IND29 dried, with vegetables, IND26 with eggs ( Portuguese ) , SP69 a Ia franc;aise, CRE 1 07 and mushrooms, IND2 1 and onions, creamed, AM l l with onions and lettuce, PRF88 pease pudding, BR 1 0 pigeon, with corned beef and

cornmeal, CAR78 and potatoes, curried, IND 1 5 with prosciutto, IT3 7 pureed, B R I O and rice, braised, IT2 1 and shrimp, CHI 5 5 ; revised II

SU P 1 5

snow, and chicken livers, CHI88 snow, with mushrooms and

bamboo shoots, CHI 3 3 soup, green, cream of, C F 2 3 soup, green, with mint, AFR9 soup, green pigeon, CAR 1 2 soup, green split, PRF20 ; Q20 soup, green split, with mint,

AM6

soup, green split, Mormon, GW 1 9

soup, yellow split, NE l l soup, yellow split, with pork,

SCA9

yellow, puree, GER7 1

PEACH ( ES )

brandied, ss84

compote, and melon, MID 1 1 2 custard, E H 1 1 5

Daiquiri, CAR 1 3 3 ; WS 30 fried, Kentucky, ss98 ice cream, and ginger, ss96 pickled, CRE 1 1 3 ; SS79 pickles, yel low, AFR97 pie, SS 1 3 0

pie, deep-dish, AM95 poached, with molded vanil la­

flavored pudding and apricot glaze, CF 1 2 2 poached, with raspberry puree,

PRF 1 0 3

stuffed with macaroons, IT9 1 turnovers, fried, ss 1 20

PEANUT ( s )

brittle, ss 1 0 3

and chick-pea noodles, pounded rice and beans ( dal ) , IND 1 2

curry, and salt cod, AFR24 salad, and vegetable and bean

curd, with hot chili dressing, PSA94

sauce, and coconut milk, PSA96 sauce, spiced, PSA27

soup, AFR7 soup, Virginia, ss 1 8

wafers, and coconut milk, PSA30

PEAR ( s )

stuffed with Gorgonzola cheese,

IT89

tart, and frangipane, CF 146 wined, NW 1 1 6 dessert, and chestnut ( Peking

dust ) , CHI 106 Pelmeni, RUS7 6 Peperonata, IT3 7 ; MP7 PEPPER

( S )

baked stuffed, IT42 braised sweet, with tomatoes

and onions, IT3 7 cabbage, EH l l O

caviar, and eggplant, VE65 chili condiment, and lime,

PSA 1 0 2

chili condiment, and onions and lime j uice, PSA 1 0 1 chili condiment, and shallots

and shrimp paste, PSA 1 0 2 chili condiment, and sweet soy

sauce, PSA 103

chili, green, dip and GW8

chili, green, and lamb stew, ( Zuni ) , GW7 5

chili, green, turkey and chick­

pea soup, GW 1 8 chili, hot, dressing, PSA94 chili, hot, relish, and beef,

PSA 1 0 6 chili salad, and cucumbers,

AFR93

chili sauce, and coconut milk, PSA8 5

chili sauce, j alapeno,

chili sauce, and onions lime j uice, CAR94

chili sauce, red, GW7 3 ; LAT l l chili, turkey, GW6 1

chilies, ancho, sauce, GW 1 3 5 chilies, and cheese, i n batter

( chiles rel lenos ) , GW1 3 2

chilies, green, filled, with whipped cream and nut

sauce, LAT42

chilies, hot, to handle, AFR4 ; CAR3 ; CR E 6 ; GW3 ; IND4 ; LAT2 ; MP3 ; PSA4 ; SS3 chil ies, red, sauce, and

tomatoes, PSA44

chilies and shrimp, with sherry sauce, GW43

cold braised, with and onions, MP7

garnish, and white radish, JA4 1 green frying, stuffed,

green, salad, VE66 green, stuffed, M P90

green, stuffed, in tomato sauce, Q92

in oil, Q86

omelet, and tomato and ham, PRF9

ragout, and tomato, red, paste, and spices, AFR9 5 red, spice, Q l 0 3

relish, ss82

relish, and cucumber, Q 1 04 relish, Pennsylvania, E H 108 relish, sweet and hot, Q 1 0 2 salad, and tomato, Q 1 0 2 salad, and walnut, Q l OO sauce, CAR93 ; CAR94 ; CAR9 5 sauce, and lemon, LAT9 sauce, wine, CAR96

AFR Africa; AM America; B R B ritish I s l e s ; C A R Caribbean; CF Classic French; CHI China; CRE Creole-Acadian;

EH Eastern H eartland ; GER Ge1many; GW Great West; IND India; IT Italy; JA Japan; LAT Latin America ; 46

spread, and eggplant, Q 1 04 stuffed, with cheese, fried, Q9 Peppermint stick candy ice cream,

ss97

Perch fillets, lake, with tartar sauce, EH63

Pernil de chancho a Ia chilena, LAT58

PERSIMMON ( S )

bread, and hickory nut, E H 1 1 9 pudding, Indiana, E H 1 1 9 Petite marmite, CF 1 6 Pfefferniisse, GER8 5

PHEASANT ( S )

with applej ack cream sauce, AM 54

and apples, with sour cream sauce, Nw47

with cream gravy, fried, AM 5 8 with filbert stuffing and currant

sauce, E H 5 6 with giblet and crouton

stuffing, GER5 3

with mushrooms and truffies in red wine sauce, CF72 pate in a pastry crust, CF74

with truffies and foie gras in Madeira sauce, CF70 Picadillo, CAR47 ; LAT43

PICKLE ( S ) ,

See also Chutney ; Relishes

beans, green, preserved in spiced oil, AFR 1 0 0 beets, pickled, SCA48

bread and butter, AM 2 5 ; E H 1 0 3 cabbage, pickled, BR 1 3 carrot, NW 107 dill okra, CRE 1 1 1

herring, pickled, NE6 ( Solomon Gundy ) ; SCA6

( glassblower' s )

herring, pickled i n milt sauce, M P 1 0

Jerusalem artichoke, CRE 1 1 2 lemons, preserved in spiced oil,

AFR99

mangoes, preserved in spiced oil, AFR98

mirliton squash, CRE 1 1 1 mustard, hot, BR 1 2

onions, pickled, BR l l ; NW 1 09 peach, yellow, AFR97

peaches, pickled, CRE 1 1 3 ; ss79 plums, pickled, Q98

and pork chops and ham, VE40

pork hocks, pickled, PSA7 3 pork, pickled, IND76 prunes, pickled, NW 1 0 7 salmon, pickled, NW39 sauce, GER 1 9 ; VE47 shrimp, pickled, ss6 soup, MP28 sweet, Maine, N E 1 0 5 turnips in vinegar dressing,

JA2 3

vegetables, mixed, SS8 1 vegetables, pickled, Q93 watermelon rind, pickled, ss80 yel low, PSA 1 04 apple, with whipped cream

( Marlborough ) , NE 1 1 6 banana cream, AM98 berry j am and sour cream,

RUS 1 0 2 blackberry, NW 140 blackberry and apple, BR78 black bottom, AM 100 ; ss 1 2 4 blueberry, ss 1 2 8

blueberry, three-crust, NE 1 24 Boston cream, NE 1 1 3 bourbon and caramel custard,

SS 1 3 2 buttermilk, SS 1 3 1

cheese, IT92 ; revised I SUP 1 9 cherry, sour, NW 1 3 9 chocolate and butterscotch,

SS 1 2 3 cider, E H 1 2 5 cider, boiled, NE 1 2 3 coconut, AFR 1 20

coconut, with meringue, CAR 1 0 7 cranberry chiffon, The Publick

House's, N E 1 2 0 lime chiffon, GW92 lime, Key, A M 1 0 3 ; SS 1 2 6 macadamia chiffon, PSA 1 08 maple custard, NE 1 1 7 maple walnut, N E 1 1 8 mincemeat, BR77 ; NE 1 2 5 orange meringue, ss 1 2 7 peach, ss l 3 0

peach, deep-dish, with cream cheese crust, AM95

pecan, AM 1 0 1 ; ss 1 3 3 rhubarb and lemon cream,

NE 1 2 2

soup, and tripe, spicy, GW20 souse, E H 3 5

tortillas, with beans and, LAT2 1 Pig's s tomach ( p once ) , stuffed,

CRE8 6

PIKE

mousse dumplings, CF49 stuffed, with cucumbers and

rice, SCA22

stuffed, with mushrooms and anchovies, VE 1 8

stuffed, with red wine, BR37 stuffed, with shrimp, NW3 3 wal leyed, broiled, NW3 2 walleyed, fillet, with mustard

butter, GER7

walleyed, in white wine, GER8

PILAF ( PILAU )

with pine nuts and pistachios, ss72

quail, with currants, Q5 1 rice, with dried fruit and nuts,

RUS68

rice, with lamb and vegetables, RUS67

In document SOUTHERN COPPER CORPORATION 2 (página 104-107)