Notes about Recipes in this book

• Chicken liver mousse

  • fprincess on February 22, 2026

    Found this recipe pretty much copied in the Bishop’s school cookbook (they added a gelatin consomme madeira topping which was a nice idea to protect from oxidation). It’s surprisingly tasty and very to make (no bain marie requires). Large yield, freezes well.

• Mushroom soup with fresh and dried mushrooms

  • sdeathe on January 19, 2023

    This soup was good-ish. I used somewhat less than the quantity called for for both fresh and dried mushrooms, and it still had lots of mushroom punch. Using the food processor to control the texture was very successful. So, lots of mushroom flavour, good texture, earthy as promised, but it still didn't quite please me. It had a sour edge, even before the lemon juice went in. I used porcini and cremini. There is half the batch in the freezer; perhaps a cold period of time will soften that edge. We'll see.

• Tricolor vegetable salad with mustard vinaigrette

  • Laura on May 20, 2012

    Pg. 93. Even though I've owned this book since the early '90s, this is the first time I've made this salad. I had some farmers market beets that were getting a bit old and this recipe came up on EYB. It was colorful and tasty and we enjoyed it. I served it over a bed of watercress which added a peppery bite. In the future I would cut way back on the amount of vinaigrette used as a marinade for each of the 3 vegetables (green beans, shredded carrots, shredded beets).

• Lemon-herb chicken

  • Laura on June 21, 2012

    Pg. 140. Back in the 1990s, when the kids were young and I was working full-time and needed to put dinner on the table in as little time as possible, this dish was a frequent main course on our dinner table. In fact, I think the pages this recipe are printed on are the most stained of any cookbook pages in my collection! I haven't made it in years because the kids are grown and out of the house and my husband and I try to limit the cream and butter in our diet. But back in the day, we all LOVED this dish! In fact, for nostalgia's sake, I just might need to make it again soon. If so, I'll report back and let you know if it's stood the test of time!

• Sauté of julienned garden vegetables

  • bktravels on April 23, 2023

    Simple, easy side dish with more interest than a plain, simple vegetable. It's colorful and makes a nice accompaniment to many main courses.

• Baked potato rose

  • EdM on December 06, 2016

    Cut back on butter by a third to a half, after clarifying.

• Spicy brown rice with eggplant and tomatoes

  • Laura on June 10, 2012

    Pg. 223. I changed this by eliminating the eggplant (not a fan) and subbing half a zucchini and one whole diced red pepper. Kept everything else the same and the results were delicious. It was spicy enough, although you could certainly add more herbs and spices if you wanted.

• Apple-almond tart

  • gastronom on March 26, 2016

    Excellent, easy, pretty dessert!