EXPLANATION FOR POTATOES —-- SERVED ON CRYSTAL CRUISES ANGLAISE, ANNA ARLIE BERNY BIARRITZ BOULANGERE CENDRILLON CHATEAU COLBERT COUNTRY CROQUETTE DAUPHINE DAUPHINOSE DELMONICO DILL DUCHESS FONDANT TURNED, PLAIN BOILED POTATOES. SLICED POTATOES- OVENFRIED IN BUTTER. HALF BAKED POTATO, STUFFED WITH A MIXTURE OF SOUR CREAM CHIVES, MASHED AND GRATED POTATOES. MASHED POTATOES MIXED WITH EGGS AND CHOPPED BLACK ‘TRUFFLES ,BREADED WITH BREADCRUMBS AND ALMONDS AND ‘THEN DEEP-FRIED. MASHED POTATOES WITH BRUNOISE ( DICED) BELL PEPPERS AND HAM. SLICED, PAN-FRIED POTATOES MIXED WITH ONIONS AND REDUCED GRAVY. HALF BAKED POTATO , STUFFED WITH A BACON,ONOINS,PARSLEY AND MASHED POTATO MIXTURE. SLICED SAUTEED POTATOES WITH ONIONS. TURNED POTATOES, SAUTEED IN BUTTER TO A GOLDEN BROWN. CHEESE MIXED TOGETHER ,PIPED TO A RING ON A BUTTERED PAPER AND DEEP FRIED. GOLDEN FRIED POTATO CUBES,GLAZED WITH GLACE DE VIANDE (= REDUCED FLOURLESS GRAVY ) AND CHOPPED PARSLEY. DEEP FRIED POTATO WEDGES WITH SKIN ON. MASHED POTATOES WITH EGGS FORMED TO A STICK ,BREADED AND DEEP FRIED. 2/3 MASHED POTATOES, 1/3 CHOUX PASTRY MIXED TOGETHER, FORMED TO QUENELLES ( DUMPLING ) AND DEEP FRIED. SLICED, BOILED POTATOES MIXED WITH BECHAMEL SAUCE (CREAM,GARLIC,NUTMEG ) GRATINATED WITH PARMESAN CHEESE. CREAMED POTATOES TURNED INTO A BUTTERED DISH AND COVERED WITH BUTTER CRUMBS.BAKED GRATED CHEESE. ‘TOPPING OPTIONAL. BAKED UNTIL CHEESE HAS MELTED. POTATO CUBES, WITH BECHAMEL (CREAM, GARLIC, NUTMEG ) AND CHOPPED DILL MASHED POTATO MIXTURE WITH EGGS- PIPED TO A ROSETTE AND. OVEN BAKED. TURNED, BOILED BRUSHED WITH GLACE DE VIANDE (= REDUCED FLOURLESS GRAVY ) AND THEN OVEN BAKED.FRIED GAUFRETTES GNOCCHI GRATINATED HASHED BROWN HOME FRIED LORETTE LYONNAISE MACAIRE NATURE NICOISE NOISETTE O'BRIAN PANCAKE PARISIENNE PARSLEY PONT - NEUF POTATO PRINCESS RISSOLES ROESTI VAPEUR WILLIAMS WAFFLE SHAPE, DEEP FRIED. POTATO PASTRY, FORMED TO SMALL BALLS ( DUMPLINGS ) ON ‘THE SIDE MARK WITH A FORK BOILED IN WATER AND THEN SAUTEED IN BUTTER. SLICED POTATOES ,OVEN-FRIED IN BUTTER, SPRINKLED WITH PARMESAN CHEESE AND GRATINATED . BOILED POTATOES CHOPPED AND SEASONED WITH SALT AND PEPPER. PACKED FIRMLY INTO HEATED OIL OR DRIPPINGS. COOKED SLOWLY WITHOUT STIRRING UNTIL BROWN. SLICED, SAUTEED POTATOES WITH SKIN ON. 2/3 MASHED POTATOES 1/3 CHOUX PASTRY AND SOME PARMESAN BOILED, MASHED POTATOES, MIXED WITH BACON, ONIONS AND. PARSLEY, FORMED TO A PATTY AND PAN-FRIED. TURNED AND PLAIN BOILED POTATOES. POTATOES CUBES, STEAMED, DEEP FRIED , SAUTEED WITH RED AND GREEN BELL PEPPERS AND BLACK AND GREEN OLIVES. SMALL ROUND BALLS, PAN FRIED IN BUTTER, LIGHT BROWN COLOR, GOLDEN FRIED POTATO CUBES WITH BRUNOISE (DICED) BELL. PEPPERS. PARSLEY FORMED TO A THIN PANCAKE AND CRISPLY FRIED. SMALL ROUND PAN-FRIED POTATOES. TURNED AND PLAIN BOILED POTATOES, SAUTEED IN BUTTER SPRINKLED WITH FRESH CHOPPED PARSLEY. LARGE SIZE POMMES FRITES. RAW GRATED POTATOES ,MIXED WITH EGGS ,ONIONS AND SMALL ROUND AND PLAIN BOILED POTATOES, SAUTEED IN BUTTER GOLDEN FRIED POTATO CUBES HALF BOILED, GRATED POTATOES, MIXED WITH ONIONS AND FORMED TO A PANCAKE THEN PAN-FRIED. TURNED AND PLAIN STEAMED POTATOES. MASHED POTATO AND EGG MIXTURE,FORMED TO A PEAR BREADED AND DEEP FRIED.ALAKING ADMIRAL AIOLI ALBERT BARBECUE BAROLO BEARNAISE BECHAMEL BEURRE BLANC BIGARADE BORDELAISE BORDELAISE BROWN SAUCE BUTTERSCOTCH CARDINAL CHORON CREOLE CUMBERLAND SAUCES. creamy white sauce, food served in cream white sauce containing mushrooms, green peppers and pimientos. butter sauce with anchovies, capers, and lemon juice. mayonnaise with in addition garlic, Served by or with fried dishes, crudités, fried fish &meat dishes. white sauce (butter, white stock) with horseradish used on braised beef. spicy sauce often containing vinegar, Worcestershire sauce, Tabasco sauce, onion, spices, herbs, and sometimes wine. demi-glace with Barolo red wine. egg butter sauce with tarragon; yellow sauce made of egg yolks, fat, onion juice, chopped tarragon and parsley, salt, pepper, and tarragon vinegar. May also be used as a base for other sauces. milk blended with a mix of butter and flour (roux). Also called white milk sauce. Is widely used for egg, vegetable, and gratin dishes. a classic sauce made from mixture of white vinegar, white wine, shallots, and butter; served with vegetable and fish dishes. Also called white butter sauce. brown sauce made from the pan drippings of duck or veal, orange and lemon juice, grated orange peel, vinegar, and curacao; served on duckling. this sauce based on the “Sauce Espagnole” in combination with red wine, olive oil, tarragon, herbs, veal or beef stock,” bone marrow ™ , shallots. Served by or with meat dishes certain with fish dishes. brown sauce, which use such ingredients as bone marrow, herbs, beef Bouillon shallots and wine (white for white meat and fish and red for red meat). to cook meat or poultry in hot fat or oil until it takes on a golden brown color, sauce for ice cream, made of white or brown sugar, corn syrup, butter and flavoring. béchamel sauce with shrimp or lobster roe and lemon juice. sauce béarnaise with tomato puree (paste). sauce for fish, made of green peppers, tomatoes, garlic, and onions (like stew). English sweet-and-sour sauce based on red and black currants, port wine, orange and lemon juice and zests, mustard, red currant jelly; served cold with venison, braised ham, mutton or duckling.PASTA SAUCES AGLIO&OLIO extra virgin olive oil, chopped garlic, chopped flat parsley, red pepper flakes. ALFREDO a cream sauce in combination with butter, heavy cream, nutmeg, parmesan cheese. ARMATRICIANA tomato sauce, garlic, chilli, bacon, onions, parsley. ARRABIATA olive oil, garlic, pancetta cut in stripes, tomatoes, red pepper flakes, basil, grated Pecorino Romano cheese. BOLOGNAISE ‘meat sauce based on onions, ground beef, tomatoes, parsley , root vegetables. BOSCAIOLA mushrooms, onions, tomatoes, pancetta julienne, garlic, chilli flakes, parsley, white CALABRESE ‘capers, anchovies, olives, tomatoes. CARBONARA iced pancetta bacon, eggs, cream, parmesan cheese. CLAM SAUCE white fish sauce, clams, tomato concasse, garlic, herbs. EMILIANA tomato sauce, bacon, onions, olives, herbs. MARINARA olive oil, tomatoes, basil, onions. PAPALINA, tomato sauce, cream, peas, mushrooms, ham, onions, parsley. PESTO olive oil and pesto mixture: olive oil, garlic, pine nuts, and basil. Accompanied with pecorino cheese or parmesan. PIQUANTE white wine sauce, peas, tuna fish, belle peppers brunoise, mushrooms, baby shrimps, ham, PIZZAIOLA tomato sauce, capers, white wine, parsley. POMODORO E BASILICO extra virgin olive oil, sliced garlic, ripe plum tomatoes, peeled, seeded and sliced and big chpped basil leaves. PRIMAVERA a sauce based on vegetables such as asparagus, onions, celery, carrots, zucchini, mushrooms, red bell peppers, white leek, tomatoes. PUTANESCA chopped anchovy, garlic, tomatoes, oregano, capers, mixed chopped olives. QUATTRO FROMAGI gorgonzola, cheddar, emmentaler, mozzarella, white cream sauce RAPALLO white wine sauce, gorgonzola, herbs, mushrooms, tomato concasse. RAVENNA ‘white cream sauce, tomato concasse, bell peppers, prosciutto, herbs, parmesan SICILIANA tomato sauce, red and green bell peppers julienne, anchovies, capers, parsley, garlic, olives. VONGOLE olive oil, chopped garlic, flat parsley, chili, baby clams, dry white wine, butter.DEMI-GLACE DIABLE ESPAGNOLE GRAVY HOLLANDAISE jus LYONNAISE MORNAY NEWBURG SAUCE OYSTER SAUCE PERIGOURDINE PROVENCALE REMOULADE TARTAR VELOUTE WHITE SAUCE a thick, brown sauce made by roasting bones with vegetables and spices; is used as a basis for a large number of brown sauces ( bordelaise, madeira, etc ) spicy sauce of white wine, vinegar, shallots, cayenne pepper, and sometimes mustard. a basic brown sauce made from meat or poultry stock, a brown roux ( equal amounts of flour and butter ) , and mixed vegetables with tomato puree, and seasonings; strained after simmering for several hours and used as a basis for many other brown sauces. 1. The juices and fats from cooked meat. 2.a sauce made with meat or poultry juices, a thickener of flour or cornstarch, stock or water, and seasonings. a warm sauce based on egg yolks, lemon juice with clarified butter in addition. Thickened by cooking over boiling water stirring constantly. Excellent for fish, boiled asparagus or broccoli, Eggs Benedict, and a host for other foods. natural juices from roasted meats; juice ; gravy. demi-glace with onions, butter, white wine, vinegar. a béchamel sauce enriched with egg yolks and flavored with grated Gruyere cheese. sauce made with egg yolks, sherry, cream, and lobster. a Chinese sauce made from oysters cooked in brine (salt dissolved in water) and soy sauce; used in stir-fried dishes, with fried rice, and other foods. sauce consists of a demi-glace sauce with a little foie gras puree and truffles. this origin from the Provence region in France is based on tomatoes, onions, garlic, parsley or basil, white wine. Served by or with egg dishes, poultry, fish: mayonnaise with mustard, anchovy, onions, tarragon. Served by or with cold meat, fish, and shelifish. a cold sauce of mayonnaise, pickles, capers, lemon juice and very often hard-cooked egg yolks. a basic white sauce of butter, flour (roux), and stock from veal, chicken or fish, sometimes vegetables; lemon juice or cream may be added. a term used for many sauces because of their color; usually made with white flour and butter (roux), or with clear, white chicken or veal stock. WORCESTERSHIRE a vinegar, molasses, and anchovy based commercial condiment used on meats and to season other dishes.HERB VINAIGRETTE: _ shallots, bouillon, sherry vinegar, dijon mustard, walnut oil, peanut oil, parsley, chives, chervil, and estrogen. HONEY: honey, mayonnaise, fresh lime juice, salt, pepper. ITALIAN: olive oil, salad oil, red wine vinegar, tomatoes, herbs, mustard, sugar, ketchup, parsley, Worcestershire sauce. LEMON HERB: lemon juice, herbs, salt, pepper, lemon melisse, cold squeezed oil. LORENZO: mayonnaise, chopped eggs, olive oil, chives, chili sauce, watercress, parsley, ketchup, lemon juice. MUSTARD DILL: mayonnaise, salad oil, salt, dijon mustard, red wine vinegar, dill, pepper, Worcestershire sauce. RANCH: mayonnaise, sour cream, cream, garlic, mustard, vinegar, bacon bits, salt, pepper. RASPBERRY VINAIGRETTE: raspberry vinegar, raspberry puree, herbs, onions, bouillon, salt, pepper, walnut oil. RUSSIAN: 1000 island dressing with caviar and chopped eggs. SPICY PEANUT DRESSING: egg yolk, olive oil, peanut butter, peanuts, vinegar, orange juice, sambal. TANGY: eggs, fresh lemon juice, vinegar, salad oil, sugar, salt, pepper, olive oil. VINAIGRETTE: oil, red wine vinegar, capers, pickles, herbs, parsley, mustard, lemon juice, sugar, Worcestershire sauce. WARM BACOI mayonnaise, mustard, red wine vinegar, salt, pepper, sugar, sautéed bacon. WASABE VINAIGRETTE: balsamic vinaigrette with wasabe paste. YOGURT CHIVE: yogurt, lemon juice, milk, salt, pepper, chives, balsamic.1000 ISLAND: AVOCADO: BALSAMICO: BELLA VISTA: BLUE CHEESE: CAESAR DRESSING: CALIFORNIA: CLEAR LEMON: SALAD DRESSINGS mayonnaise, ketchup, cocktail sauce, bouillon, parsley, chopped red & green bell peppers. balsamic vinegar, red wine vinegar, onion, garlic, herbs, salt, pepper, mix avocado with walnut oil, avocado cubes. salad oil, olive oil, balsamic vinegar, red wine vinegar, water, chopped parsley, herbs (basil), salt, pepper, lemon juice. egg yolk, vegetable oil, walnut oil- made like mayonnaise and red wine vinegar, and pineapple juice. sour cream, milk, blue cheese, red wine vinegar, cream cheese, mayonnaise, salt, pepper, sugar, Worcestershire. parsley, capers, garlic, anchovies, balsamic vinegar, soybean oil, tabasco, Worcestershire sauce, Dijon mustard, lemon juice, egg yolk. mayonnaise, half & half, grapes cut in half, green and red bell peppers brunoise. oil, fresh lemon juice, pepper, white wine vinegar, sugar, lemon zest. CREAMY TARRAGON SHALLOT: CREOLE: FRENCH: GREEN GODDESS: mayonnaise, sour cream, shallots, tarragon, salt, pepper, sugar. oil, ketchup, tabasco, Worcestershire, lemon juice, English mustard, dijon mustard, garlic, tarragon, red wine vinegar, oil, paprika, egg yolk, cayenne pepper, Worchester sauce, onions, bouillon, white wine vinegar. mayonnaise, sour cream, spinach, watercress, garlic, salt, pepper, sugar, fresh lemon juice, parsley and chives.LOW CALORIE DRESSINGS BUTTERMILK: CARROT LIME: FRENCH: GAZPACHO: GRAPEFRUIT YOGURT: PAPAYA GINGER: yogurt dressing with buttermilk. yogurt, carrot juice, shredded carrots, lime juice, salt, pepper. yogurt, mustard, garlic, salt, pepper, vinegar. tomato juice, vinegar, salt, pepper, cucumber and bell peppers and onions brunoise, sambal olek, and fresh coriander. yogurt, fresh grapefruit juice, salt, pepper, grapefiuit cubes. papaya juice, papaya brunoise, chopped ginger, balsamic vinegar. FAT FREE DRESSINGS CARROT CUCUMBER: CUCUMBER GARLIC: HONEY LIME: TARRAGON: non fat yogurt, carrot juice, shredded carrots, cucumber brunoise, vinegar. yogurt, sour cream, cream, salt, pepper, vinegar, cucumber brunoise, chopped garlic. non fat yogurt, honey, salt pepper, fresh lime juice. yogurt dressing with freshly chopped tarragon.