Main course recipes

Curried Eggs in Apple and Almond Milk Sauce

Halved hard-boiled eggs warmed in a gently thickened milk sauce with onion, apple, almonds and curry powder.

• 50 min

Curried Onion and Celery Stew with Potato Border

Small onions and celery stewed with curry and truffle, served inside a curry-seasoned mashed-potato border.

• 65 min

Curried Spinach with Stewed Prawns

Finely chopped tender spinach warmed with onion and curry powder, served beside gently stewed prawns and crisp croutons.

• 35 min

Curried Stewed Prawns on Boiled Rice

Prawns, onion and curry powder in a light stock sauce served over a border of boiled rice with fried parsley.

• 55 min

Cuscussù with Veal and Vegetables

Hand-moistened semolina steamed over veal broth, served with small meatballs, vegetables and egg.

• 160 min

Cuttlefish with Peas

Tender cuttlefish strips and peas simmered in strained aromatic oil.

• 70 min

Devilled Broiled Lobster Halves

Broiled lobster halves topped with seasoned claw meat, mustard butter and golden breadcrumbs.

Devilled Poached Eggs

Poached eggs coated with French mustard, beaten egg and fresh breadcrumbs, then fried until golden.

Domestic Duck Braised with Tomato

Domestic duck braised with prosciutto, aromatic vegetables and tomato, served with greens finished in its strained juices.

• 180 min

Duck Stewed with Bacon, Carrot and Red Wine

Jointed duck slowly stewed with diced bacon, onion, carrot and warm spices, finished with red wine and a lightly thickened sauce.

• 150 min

Dutch Cream-Baked Split Fish with Hollandaise

A butterflied fish baked flesh-up with butter and cream, served under a warm Hollandaise.

• 50 min

Dutch Goose Stuffed with Oysters

Roast goose filled with seasoned oysters and buttered breadcrumbs, basted with oyster liquor, served with currant jelly.

• 265 min

Dutch Stewed Fish with Pickle and Egg Sauce

Poached whole fish finished in a lemon, pickle and mustard sauce thickened with cooked yolks and egg.

• 50 min

Dutch Veal and Bacon Stew in Milk Sauce

Three-pound veal braised with bacon and carrot, finished with a thin flour-milk sauce.

• 160 min

Edamame and Noodle Rice Bake

Edamame, noodles and brown rice are combined with cabbage, tomato, ginger and onion, then baked under a lid with sake.

• 75 min

Eel Braised with Wine and Sage

Skin-on eel pieces browned with garlic, sage and lemon peel, then gently braised with tomato, dry wine and water.

• 50 min

Eel in Tomato Sauce on Toast

Short skin-on eel pieces simmered with browned onion, parsley and tomato, with plenty of sauce for toasted bread.

• 60 min

Eel with Peas

Tender skin-on eel and green peas in a light onion-parsley braise, with the peas cooked in the eel juices.

• 80 min

Egg Club Sandwiches

Toasted club sandwiches filled with fried eggs, bacon, lettuce and mayonnaise.

Egg Cocotte Espagnole

Six cocottes with Creole vegetable sauce, two eggs each and thin tomato topping.

Egg and Oyster Coquilles

Six baked coquilles of sliced egg and halved oysters in white cream sauce.

Eggs Bertschmann

Poached eggs on butter-fried tomato slices, topped with broiled bacon.

Eggs Calcutta

Baked eggs on creamy curried rice.

Eggs Cocotte Fleur de Lys

Twelve eggs in six celery cream cocottes.