Main course recipes

Fish Balls with Bacon

Salt-cod and potato balls fried until golden, each topped with a crisp slice of broiled bacon.

Fish Curry Goa

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

Fish Cutlets Allahabad

Pan-fried halibut cutlets in a ham-and-breadcrumb coating, served with curry sauce.

Fish Scallops au Gratin

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

Fish and Aubergine with Brown Rice

White fish and aubergine cook gently with onion and artichoke hearts. Brown rice, spinach and parsley are folded in, with lemon served alongside.

• 80 min

Fish in Sweet-Sour Marinade

Fried sole dressed with a hot sweet-sour marinade of vinegar, grape-must syrup, sage, pine nuts, currants and candied peel, then chilled.

• 190 min

Fish, Rice and Vegetable Pie

A closed savoury pastry pie with rice layers enclosing fish, mushrooms, peas and artichokes in a toasted pine-nut sauce.

• 210 min

Florentine Baked Eel

Skinned eel pieces marinated in olive oil, salt and pepper, rolled in breadcrumbs and baked with garlic and sage.

• 180 min

Florentine Black Cuttlefish Risotto

A dark ink-coloured risotto with small cuttlefish pieces and cooked chard, served fairly dry with Parmesan on the side.

• 85 min

Florentine Frog and Egg Skillet

Floured frog pieces browned in olive oil and enclosed in gently set eggs, served in their cooking pan.

• 45 min

Florentine Kidneys with Butter and Parsley

Kidney halves seasoned with butter and parsley under refrigeration, then cooked through in the pan; a breadcrumb-coated grilled variation is included.

• 215 min

Florentine Salt Cod

Floured salt cod browned with whole garlic cloves and finished with a little plain tomato sauce.

• 50 min

Florentine Veal Polpettone

A round veal and prosciutto loaf browned in a vegetable soffritto, gently braised and served with thick pan juices and lemon.

• 95 min

Flounder Fillets Horly

Breaded flounder fillets fried until golden, with hot tomato sauce, lemon and parsley.

Flounder Fillets Sautéed Meunière

Skinned flounder fillet pieces gently fried in butter and finished with parsley, lemon and a little browned butter.

Flounder Meunière

Whole flounder lightly coated in milk and flour, pan-fried and finished in the oven with parsley, lemon and browned butter.

Folded Prosciutto Frittata

Thin pieces of fatty prosciutto cooked in butter and enclosed in a frittata folded in half.

• 20 min

Folded Veal Kidney Frittata

Grilled veal kidney sliced thinly and folded into an egg frittata with parsley and Parmesan.

• 40 min

Fondue Suisse on Toast

Swiss cheese melted with white wine, cayenne and Worcestershire, finished with egg and spooned over six buttered toasts.

French Bacon-Larded Beef Roast with Carrots

A round of beef larded with bacon, browned and slowly cooked with onion, then finished with carrots, garlic and a flour-butter gravy.

• 235 min

French Cracker Baked Omelet

An airy baked egg and milk omelet lightly bound with six crushed soda crackers.

• 45 min

French Oyster-Stuffed Roast Partridges

Young partridges filled with chopped oysters, covered in thin bacon and roasted, served with toast.

• 100 min

French Rabbits Braised with Claret

Jointed rabbits browned with onion and garlic, slowly stewed and finished with a butter-flour claret sauce.

• 140 min

French Salt-Pork Braised Sweetbreads

Parboiled sweetbreads oven-braised with salt pork, carrot, onion, herbs and stock, served with mushrooms.

• 85 min