Main course recipes

Eggs au Miroir

Six small individual baked egg dishes, each holding two intact-yolk eggs.

Eggs with Clams in Cream

Twelve cocotte eggs over chopped little-neck clams and cream.

Egyptian Liver and Pork Meat Pie

A covered butter pastry pie filled with seasoned calf liver, pork, peppers, onion, mushrooms and sherry.

• 155 min

English Duck Stuffed with Giblets and Celery

Whole duck roasted with a giblet, celery, parsley, breadcrumb and egg stuffing, finished in sherry pan juices.

• 190 min

English Mutton Chops

Lean mutton chops flattened, seasoned with oil, salt and white pepper, then broiled and served with watercress.

English Mutton Chops with Bacon

Six broiled mutton chops each topped with thin bacon.

English Pigeon and Oyster Pie

Tender oyster-stuffed pigeons enclosed in butter pastry with their reduced stew sauce.

• 165 min

English Veal Loin Roast with Tomato

Thinly sliced veal loin roasted over tomatoes, onions and parsley.

• 130 min

English-Style Beef and Egg Bake

Thin slices of cooked boiled beef sautéed in butter, topped with Parmesan and gently set in a light egg-and-milk mixture.

• 50 min

Escalopes of Bass Budapest

Sea-bass pieces baked under golden buttered breadcrumbs with lemon and paprika.

Fallow Deer Chops with Sage and Marsala

Thin fallow-deer loin chops cooked quickly with butter, olive oil, a whole garlic clove, sage and Marsala.

• 25 min

Farina Porridge with Milk

Hot farina cooked in milk and sugar, finished with egg yolk and served with cold milk separately.

Feta and Chickpea Rice Bake

Brown rice, chickpeas, couscous and courgette are baked with crumbled feta. Fresh mint is divided between the filling and the finish.

• 80 min

Feta and Chickpea Rice with Couscous

Chickpeas, brown rice and couscous are heated with onion and garlic. Yogurt, feta and mint are folded in off the heat.

• 75 min

Filet Mignons Béarnaise Sauce

Six broiled beef filet mignons on round toasts with Béarnaise over and tomato sauce around.

Filet Mignons with New Potatoes Rissolées

Broiled beef tenderloin with golden new potatoes and lemon-herb butter.

Filet of Halibut, Chevreuse

Halibut fillets poached with white wine and lemon, served with a tomato and butter sauce.

Filet of Sole, Trovatore

Folded sole fillet pieces braised on red sweet-pepper halves with wine, saffron and tomato sauce.

Filet à la Parisienne

Thin round beef tenderloin steaks seared in browned butter, finished with a little parsley and served with hot meat jus.

• 25 min

Filets Mignon with Minute Sauce

Six beef-tenderloin steaks on toast with a claret pan sauce. The white broth is made separately; only half a gill is used in the sauce.

Filets of Red Snapper

Six milk-flour snapper fillets with browned anchovy-lemon butter.

Filippini Flannel Cakes

Small griddle cakes mixed with milk, eggs and nutmeg, cooked in rounds and served with maple syrup.

Fish Curry Goa

Striped bass in a strained vegetable curry sauce with fresh coconut and boiled rice.

Fish Scallops au Gratin

Halibut pieces in a creamy sherry and anchovy sauce, baked with Parmesan.