Cuscussù with Veal and Vegetables
Hand-moistened semolina steamed over veal broth, served with small meatballs, vegetables and egg.
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Custard Fritters
Golden breaded custard lozenge fritters.
Custard and Sponge Tart with Meringue
A rich shortcrust tart with liqueur-moistened sponge, vanilla custard and a pale baked meringue top.
Custard, Currant and Pine Nut Pie
A covered shortcrust pie with a thick custard filling containing whole pine nuts and small dried currants.
Cuttlefish with Peas
Tender cuttlefish strips and peas simmered in strained aromatic oil.
Dandelion Salad
Raw dandelion leaves dressed as a salad.
Date and Rice Cream Pudding
A chilled molded whipped-cream pudding with chopped dates and a small amount of cooked rice, finished with chopped nuts.
Delicate Almond Cake
A shallow almond and potato-starch cake lightened with whipped egg whites and finished with icing sugar.
Delmonico Potatoes
Golden Parmesan-topped finely hashed potato gratin.
Dolce Firenze
A warm baked milk-and-egg dessert over thin buttered toast, with sultanas and lemon zest left in layers.
Dolce Roma: Apples with Custard and Meringue
Whole cored apples poached in white wine, covered with vanilla custard and a lightly browned meringue, then brushed with reduced apple-wine syrup.
Dolce Torino
A small square three-layer savoiardi dessert moistened with rosolio and alchermes and covered with a smooth chocolate-butter cream.
Domestic Duck Braised with Tomato
Domestic duck braised with prosciutto, aromatic vegetables and tomato, served with greens finished in its strained juices.
Donzelline Sweet Fried Diamonds
A simple butter-and-milk dough rolled thin, cut into small diamonds and fried until puffed, then dusted with icing sugar.
Doucette Salad (Corn Salad)
Fresh mâche carefully washed and dried, dressed at the last minute with four tablespoons of reviewed No. 863 dressing.
Dried Artichoke Hearts for Cooking
Artichoke hearts briefly blanched in lemon water and dried in thin strips for later rehydrating and cooking.
Dried Pea Purée Soup with Butter Croutons
Sieved dried peas with a buttery vegetable base and a little tomato, served with small fried bread cubes.
Dried Porcini Mushrooms
Firm porcini dried in a controlled dehydrator, then stored in small dry portions for later cooking.
Duchess Potatoes
Six heart-shaped egg-bound potato cakes with crisscrossed golden tops.
Duck Stewed with Bacon, Carrot and Red Wine
Jointed duck slowly stewed with diced bacon, onion, carrot and warm spices, finished with red wine and a lightly thickened sauce.
Dutch Baked Apple, Nut and Raisin Pudding
A light baked apple pudding bound by four separated eggs with nuts, raisins, lemon and a little brandy.
Dutch Baked Rice Pudding with Raisins and Nuts
Cold baked rice pudding with lemon, nutmeg, raisins, nuts and folded egg whites.
Dutch Chilled Prune Pudding
Baked mashed-prune and breadcrumb pudding with walnuts and whipped egg whites, served cold.
Dutch Cinnamon Biscuit Rolls
Soft biscuit dough rolled with cinnamon, sugar, lemon and butter, sliced and baked.