Main course recipes

Grilled Veal Kidney with Anchovy Butter

Opened veal kidney marinated with butter, grilled and finished hot with a small ball of anchovy butter.

• 190 min

Guinea Hens en Casserole with Cream

Guinea fowl roasted under slices of pork backfat and finished with a cream sauce.

Haddock Meunière

Three pan-fried flour-dusted haddock steaks with lemon and parsley.

Halibut Egyptienne

Three halibut slices poached, boned, egged and browned.

Halibut Fleurette

Three poached-then-oven-finished halibut slices coated in a herb and butter Fleurette sauce.

Halibut St. Augustine

Baked halibut steaks over softened onions with fresh tomatoes.

Halibut Steaks with Brown Butter

Halibut steaks lightly floured, pan-fried and oven-finished, with butter and a browned vinegar pan sauce.

Halibut Steaks with Colbert Sauce

Broiled halibut steaks with a lemon-parsley Colbert sauce made from demi-glace and meat glaze.

Ham Sauté with Red Peppers

Sautéed ham slices with sweet red peppers and a tomato-sherry sauce.

Hamburg Steaks with Fried Onion Rings

Six seasoned ground-beef patties served with separately fried onion rings.

• 50 min

Hard-Boiled Eggs with Tomato Sauce

Hard-boiled egg halves warmed in a reduced, rich tomato sauce.

Hare Stew with Mushrooms

Jointed hare browned with onion, garlic, rosemary and prosciutto, then slowly stewed with wine, mushrooms, stock and tomato.

• 180 min

Haricot of Lamb

Lamb breast and potatoes gently stewed in white veal broth with a bouquet of herbs.

Hungarian Chicken-Stuffed Pigeons

Whole pigeons filled with chopped chicken, slowly stewed with onion, chives, celery and parsley, served with beet salad.

• 115 min

Hungarian Herring and Potato Bake

Layers of boned herring, cooked potato and onion baked under a little sour cream.

• 55 min

Hungarian Roast Duck in Giblet-Wine Gravy

Roast duck pieces reheated in their own gravy with cooked giblets, red wine, paprika and lemon.

• 175 min

Hungarian Stuffed Goose Neck with Wine Cabbage

Goose neck skin stuffed with onion-fried soaked bread and egg, baked and served with wine-braised red cabbage.

• 105 min

Hunter-Style Pasta with Teal

Short pasta cooked in teal broth, then layered with finely chopped bird meat and giblets, butter and Parmesan.

• 100 min

Irish Beef Stew with Potato, Corn and Tomato

Slow-cooked beef with diced potato and onion, finished with corn and tomato.

• 160 min

Irish Ham Soufflé Omelet

A light six-egg folded omelet with minced ham tucked in the centre.

• 30 min

Irish Lamb Stew with Dumplings

Lamb-neck stew with scooped root vegetables, small onions and a little milk, served with six potato-enriched dumplings.

Irish Minced-Beef Rolls in Pan Sauce

Small seasoned minced-beef rolls browned and cooked in their own covered-pan juices.

• 50 min

Irish Mutton Chop and Turnip Stew

Mutton chops slowly stewed with turnips, potatoes and onion in a light milk-flour gravy.

• 120 min

Italian Bluefish Baked with Wine and Cloves

Whole bluefish baked with onion, carrot, parsley, wine, a little flour and butter, served with macaroni.

• 60 min