Estate Sale Finds - Inverness: Crabtree & Evelyn Cook Book

Crabtree  & Evelyn Cook Book: A Book of Light Meals and Small Feasts, published in 1989. The book contains 200 recipes with menus and entertaining ideas. Many of the recipes highlight prepared condiments (hazelnut oil, raspberry vinegar and prepared mustards) and there are tips and hints beside each dish. There are a total of eight chapters each with 4-5 menus.

A few selected items from the menus for Breakfast include brioche jam toast, tarragon poached eggs, oat waffles, baked bacon spirals, cornmeal pancakes with maple butter, eggs baked in dill crepe nests, marmalade muffins, strawberries with strawberry vinegar and home-smoked trout rosemary. The options in Brunch consist of peppery cornsticks, sage & Gruyere omelets, a spinach, apple & walnut salad, country ham & potato frittata, plum preserve butter, tropical fruit compote, smoked mackerel & avocado gratin and cinnamon stars.

Lunch encompasses a bread salad, walnut biscuits with Stilton, crab & sweet corn chowder, red fruit sorbet, chicken paillard sandwiches watercress & mushrooms, raspberries with peach puree, trout with tartare stuffing, rhubarb crumble, braised ham glazed with orange marmalade, crunchy fennel slaw and orange flower layer cake. Picnics are next with borscht, chicken & melon salad, crunchy lemon syrup cake, shrimp & scallop salad, orzo confetti salad and grape tartlets.

The menus for Tea are comprised of cardamon toast, chocolate pecan bread, radish flower sandwiches, raspberries & blackberries with ricotta cream, Victoria sponge, iced herbal tea with geranium sugar, cucumber & mint sandwiches, currant cream scones, caraway seed cake, potted salmon and an apple & raisin pie. For Cocktails a of the offerings are rose blossom punch, wild mushroom profiteroles, crab phyllo purses, bacon polenta squares, mussels with avocado sauce, mini tomato & mozzarella kebabs, sesame seed wafers, champagne kir, grilled lamb cubes with papaya and white hazelnut fruit cake.

Dinner serves up marinated tuna steaks with a tomato basil sauce, lemon rice, glazed pork loin with garlic potatoes, apple quince bread pudding, roast goose with fruit & nut stuffing, potato parsnip puree, a foie gras salad with cognac vinaigrette and chocolate almond cake with rum cream. We end with Supper ~ shrimp & snow pea paella, molasses rum lace wafers, lobster & asparagus pasta salad, chicken pot pie with leeks & mushrooms and honey baked apples with cardamon custard sauce.