Main course recipes

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

French Veal Hash with Bacon and Egg Sauce

Small veal pieces cooked with bacon, onion, garlic and herbs, finished with vinegar and a heated yolk liaison.

• 75 min

French Venison and Port Pie

Tender venison in port and spice sauce enclosed in a double butter pastry.

• 210 min

French-Style Long Macaroni with Gruyère

Long tubular pasta finished in hot broth, butter and Gruyère, with Parmesan added just before serving.

• 30 min

Fresh Anchovies alla Marinara

Fresh anchovies gently cooked with a fine garlic-parsley mixture, olive oil and a late addition of water and vinegar.

• 30 min

Fresh Herring with Anchovy Butter

Broiled fresh herrings finished with lemony anchovy butter and lemon pieces.

Fresh Mackerel Meunière

Three-pound split mackerel with browned lemon-parsley butter.

Fresh Mackerel with Fennel Mayonnaise

Gently poached mackerel with a cool fennel mayonnaise.

Fresh Mackerel with Tarragon

Pan-fried fresh mackerel served with tarragon mayonnaise.

Fresh Tuna with Peas

Thin tuna slices cooked with garlic, parsley and tomato, then briefly returned to peas cooked separately in the same pan juices.

• 45 min

Fricandò of Veal

Whole veal larded with prosciutto, braised with a clove-studded onion and a vegetable bundle, then served with its reduced glaze.

• 150 min

Fried Beef Boulettes with Tomato Sauce

Lemon and parsley beef balls fried golden and served with a warm tomato sauce.

• 50 min

Fried Eggs Biarritz

Fried eggs on milk-and-egg-dipped bread with thin broiled ham.

Fried Eggs Duxcelle

Fried eggs topped with a chopped mushroom, sherry, tomato and demi-glace sauce.