James Beard Project: Week 3

Here is the menu of nightly specials for the James Beard Project, Week 3:

Monday, Nov, 16 — Linguine with Tomato Shrimp Sauce (Beard on Pasta, p. 98)

Tuesday, Nov. 17 — Filet of Sole with Scallops Mornay (James Beard’s Fish Cookery, p. 201)

Wednesday, Nov. 18 — Chicken Kiev (James Beard’s Theory and Practice of Good Cooking, p. 203)

Thursday, Nov. 19 — Sautéed Calves’ Liver with Shallots and Madeira (The New James Beard, p. 451)

Friday, Nov. 20 — Viennese Goulash with Pappardelle Pasta (James Beard’s Theory and Practice of Good Cooking, p. 141)

Saturday, Nov. 21 — Braised Lamb Shanks with Tomatoes and Sausage (The New James Beard, p. 414-415)

Also — watch for a surprise James Beard dessert!

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