The recipes begin with the basics, Stocks (the usual suspects, plus veal),up next are Soups ~ a few of the selections include: oxtail. consomme with caviar, vichyssoise, cream of frog leg and lobster cream. The Sauces and Butter chapter offers up green peppercorn, lamb, burgundy, lobster creme, Bearnaise, mayo and anchovy butter.
In the Appetizers & Salads section a few of the dishes offered are steak tartare with smoked eels, duck terrine, plus a few seafood options with crab meat, salmon, snails and lobster. Some of the recipes for salad are a spinach salad with duck liver and a cucumber dill. Fish & Shellfish has stews, scampi, lobster Newburg, stuffed salmon with lobster sauce, and a Dover sole regency.
Fowl and Game Birds is next with roast goose, roast pheasant in Madeira sauce, a couple of chicken options, plus recipes using quail and duckling. Meat & Game delves into lamb, pork, hare, venison, veal (cutlets and sweet breads) as well as a few beef dishes. Vegetables & Side Dishes has several ways to prepare asparagus, Brussels sprouts, mushrooms, tomatoes, potatoes, spinach (including timbales), plus a recipe for champagne sauerkraut.
The Pastries & Desserts is slims with recipes for strawberry Romanoff, crepes, souffles and a Black Forest Cake. The last chapter offers suggested menus for several occasions.
Threadgill's, published in 1996. Threadgill's - located in Austin, Texas - first opened as a gas station (that also sold beer) in 1935, by the time 1948 rolled around, the station was located in the Austin City limits and changed to selling beer only with live music shows until it closed in 1974. The author re-opened Threadgill's in 1981as a restaurant focusing in Southern cooking - the dishes were inspired by the home cooking served by his mother while growing up. In addition to the restaurant, Threadgill's also sold many of their popular dishes as frozen entrees and even added a grocery store in 1989.
The first chapter focuses on the history of the restaurant, while the second chapter offers up helpful information on cooking methods, ingredients and equipment. Chapter three is filled with pantry suggestions/ basics and also marks the beginning of the recipes. There are recipes for various seasonings (meat, fish, poultry, and vegetables), plus rubs, sauces (BBQ, creole, cocktail, tartar), mayonnaise (lemon or lime), dressings (blue cheese, 1000 island) , citrus butter and gravy (turkey or cream).
Soups are the subject of the next chapter, with recipes for tomato, vegetables, corn, split pea, tortilla and black bean, while the Salad chapter dishes include coleslaw, French Quarter pasta, green bean, potato, Texas caviar and ambrosia. The Breads section has recipes for Southern cornbread, plus jalapeno cornbread, muffins, cornbread dressing (AKA stuffing), roll & biscuits, and homemade loaves of wheat or white bread.
Vegetables encompass potatoes and sweet potatoes, succotash, black eyed peas (hopping John), beans (red beans & rice, re-fried), corn, grits, okra, squash, macaroni & cheese (truly considered a vegetable in the South!) and finally a recipe for a veggie jambalaya. Entrees are next with chicken fried steak, fried chicken, grillades & grits, meatloaf, stuffed trout, pizzas, enchiladas, roasts, stews, chili, a pastalaya (jambalaya made with pasta), plus dishes made with catfish, oysters, liver, etc. The Sandwich section gives us a BLT, grilled ham & cheese and a chicken salad as options.
Moving onto Desserts, there are pies, pudding, cobblers, cakes & shortcakes, cookies, ice cream and something named a "Salty Cracker Pie" which consists of saltines, dates and pecans. Breakfast is next with migas, omelet and a breakfast taco, while Beverages & Appetizers closes out the recipes with margaritas and bloody Mary's, plus fried green tomatoes, chili con queso and stuffed mushrooms.
The last chapter features a 25 page comic depicting the history of Threadgill's, plus there is a scrapbook filled with numerous photos.
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