German Whole Cabbage Stuffed with Ham and Egg
A hollowed cabbage head refilled with its sautéed leaves, ham, crumbs and egg, then baked whole.
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Ginger and Curry Baked Whole Fish
A whole fish baked with fresh ginger, curry powder, green peppers and onion in a light buttery pan sauce.
Girello Cooked in Its Own Juices
Bolognese eye-of-round beef cooked very slowly in a covered casserole with only salt and pepper, allowing its own juices to collect and then reduce.
Glass Eel Fritters with Sage
Finely chopped stewed glass eels bound with egg, Parmesan and a little breadcrumb, fried by the spoonful and served with lemon.
Golden Breaded Chicken Pieces
Young chicken pieces coated in flour and egg, rested cold, crumbed and gently shallow-fried, with lemon wedges.
Golden Egg-Coated Chicken
Small bone-in chicken pieces coated with flour and beaten egg, fried until golden and served with lemon.
Golden Salt Cod Cutlets
Small crisp cutlets made from finely chopped poached salt cod, anchovies, Parmesan and softened bread, served with lemon.
Goose Liver and Heart with Lemon
Thick goose liver slices and wedges of heart cooked in their own rendered fat, drained and served simply with lemon.
Goose Liver with Marsala Sauce
Thick goose liver slices cooked in their own fat with the heart, drained and finished in a browned butter, flour and Marsala sauce.
Grape-Nuts Cakes
Fluffy griddle cakes with Grape-Nuts cereal folded into the batter.
Greek Rice-Stuffed Cucumbers with White Sauce
Whole hollowed cucumbers filled with rice and green onion, braised in lemon stock and served with white sauce.
Green Bean Frittata
A frittata made with tender green bean pieces sautéed in butter and oil until slightly wrinkled.
Green Omelette
An eight-egg omelette flecked with parsley, watercress and chervil.
Green Tagliatelle with Butter and Parmesan
Long spinach and egg pasta ribbons, simply dressed with butter and Parmesan, with three traditional sauce alternatives.
Grilled Grey Mullet
Whole grey mullet grilled with salt and pepper, briefly rested between warm dishes and served with lemon.
Grilled Prawns with Lemon and Olive Oil
Large sea prawns grilled in their shells without seasoning, then peeled and dressed with olive oil, lemon, salt and pepper.
Grilled Red Mullet alla Marinara
Whole red mullet with garlic in the cavity, rosemary, olive oil and a fine breadcrumb coating, grilled and served with lemon wedges.
Grilled Sole with Lard and Breadcrumbs
Large whole sole lightly coated in fresh pork lard and breadcrumbs, grilled and basted until golden.
Grilled Striped Red Mullet with Lemon-Parsley Butter
A large striped red mullet grilled over strong heat and spread while piping hot with butter, finely chopped parsley and lemon juice.
Grilled Stuffed Mantis Shrimp
Whole mantis shrimp opened along the back, filled with parsley-garlic breadcrumbs and grilled with olive oil.
Grilled Stuffed Squid
Squid filled with finely chopped tentacles, parsley, a little garlic and generous breadcrumbs, seasoned with olive oil and grilled.
Grilled Tuna Belly with Breadcrumbs
Thin tuna belly slices seasoned with olive oil, salt and pepper, lightly coated with breadcrumbs and grilled, with lemon wedges to serve.
Grilled Veal Kidney with Anchovy Butter
Opened veal kidney marinated with butter, grilled and finished hot with a small ball of anchovy butter.
Guinea Hens en Casserole with Cream
Guinea fowl roasted under slices of pork backfat and finished with a cream sauce.