risotto, 94
scallops
coquilles St Jacques à la
crème, 50
fried à la provençale, 51
scampi
fried, 50
in ragoût of shell fish, 54
in shell-fish soup, 23
and tomato soup, 23foie de veau aux carottes, 102
fool (Egyptian brown beans), 105
frogs’ legs provençale, 42
fruit, preserved, 177
fruit salad, 162