Foreword by David Chang
.....................................................ix
 Introduction
.................................................................................1
 Joe Beef of Montreal
............................................................6
CHAPTER 1
Building a Tiny Restaurantin the Middle of Nowhere
......................................11
Foie Gras Parfait with Madeira Jelly
 
21
Marrowbones Cultivateur 
23
Spaghetti Homard-Lobster 
27
Oeufs en Pot
 
29
Scallops with Pulled Pork
 
30
 Arctic Char for Two with Gulf of St. LawrenceSnow Crab
 
32
Foie Gras Breakfast Sandwich
 
34
Schnitzel of Pork
 
36
Pojarsky de Veau
 
38
Lièvre à la Royale
 
40
Lamb Paloise
 
43
CHAPTER 2
The Builders, the Brewers,the Bankers, and the Gangsters
....................45
Lamb Shoulder for Two, Condi
mint
 
54
Oeufs en Gelée
57
Duck Steak au Poivre
 
61
Pâté en Croûte
 
62
Blanquette de Veau aux Chicons
 
65
Filet de Cheval à Cheval
66
Pieds-Paquets with Sauce Charcutière
 
68
Brochette de Lapin aux Pruneaux
 
70
Profiteroles de Chèvre et Céleri, Purée deTomates et Persil, R.I.P. Nicolas Jongleux
 
72
 Veal Liver Brisket
 
74
Turbot au Vermouth de Chambéry
 
78
Époisses de Bourgogne à l’Echalote
79
CONTENTS
CHAPTER 3
Trains!
....................................................................................81
Fred’s Top Canadian Train Itineraries
......................86
Le Grand Setup de Caviar 
 
91
Tiny Sausage Links
 
93
Canard et Saucisse
94
Dining Car Calf Liver 
 
95
Pork Fish Sticks
 
97
Box of Pullman Loaf
 
98
Peameal Bacon
 
100
Chicken Jalfrezi
 
102
Beer Cheese
 
105
Lentils Like Baked Beans
 
106
New England Clam Chowder 
 
107
CHAPTER 4
The Seaway Snack Bar
..........................................109
Hot Oysters on the Radio
 
120
Oysters #37
 
123
Mouclade
 
125
Squid Stuffed with Lobster 
 
127
Smelt Mayonnaise
 
128
Whelks with Escargot Butter 
 
131
Steamers
 
132
Smorgasbord
...............................................................Insert
Black Pepper Crème Fraîche • Cucumber Salad •Dill Butter • Smoked Mackerel or Rainbow Trout •Maple Smoked Kamouraska Eel • Pickled Eggs withCelery and Horseradish • Char Tartare • AquavitOnions • Cured Char with Gin • Nova Scotian“Salmon” Gundy • Potato Salad with Cider Vinegarand Shallot • Smoked West Coast Oysters • SmokedSturgeon and Scallops
Razor Clams Video Lottery Terminal, aka Clams Casino
 
133
Cornflake Eel Nuggets
 
134
Baked Common Crab
 
137
Mackerel Benedict
 
138
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