Main course recipes

Italian Hard-Boiled Eggs with Anchovy Cream

Warm halved eggs with many anchovy fillets, onion juice, parsley and sour cream, served with croutons.

• 30 min

Italian Veal Cutlets with Macaroni and Tomato

Egg-and-crumb veal cutlets fried pale gold, served over seasoned macaroni with tomato sauce.

• 50 min

Japanese Soy and Tarragon White Fish with Rice

Poached white fish with shallots, garlic, soy, Worcestershire and tarragon served with rice and fried parsley.

• 55 min

Jewish Fish with Raisin, Mustard and Pickle Sauce

Cooked whole fish in a vinegar-lemon raisin sauce finished with pickles, sugar and egg yolks.

• 65 min

Jewish Sweetbreads with Vinegar and Raisins

Parboiled sweetbreads simmered in a sweet-sharp vinegar, raisin and lemon sauce and served cold.

• 170 min

Jewish Trout and Red-Fish Slices with Cracker Filling

Fish slices layered with onion, cracker and egg paste under their skin, poached with vegetables and served cold.

• 185 min

Jewish-Style Veal with Vinegar, Raisins and Horseradish

Veal stew finished in a sharp raisin-vinegar sauce thickened with buttered crumbs and served with rice.

• 160 min

Juniper-Scented Veal Rolls

Thin veal slices filled with chicken liver, anchovy and juniper, wrapped in pork fatback and sage, then browned and braised almost dry over toast.

• 80 min

Kidneys Sautéed with Reduced White Wine

Thinly sliced kidneys briefly blanched, drained in a hot pan, then sautéed with butter, reduced white wine and parsley.

• 30 min

Kidneys on Toast with Lemon and Parsley

Thinly sliced veal kidneys sautéed quickly in butter with parsley and garlic, finished with lemon and broth and spooned over toast.

• 25 min

Kingfish Bercy

Two split kingfish cooked with fish-trimming stock, wine and reduced vegetable glaze.

Kingfish Sauté Danois

Two split boned kingfish browned and topped with anchovies and lemon-anchovy brown butter.

Kingfish Trouville

Two baked whole kingfish with butter-flour sauce, lemon egg yolk and Little Neck clams.

Kingfish with White Wine

Two split kingfish simmered in wine with egg-yolk sauce and six heart croutons.

Kümmel Flannel Cakes

Golden flannel cakes flavoured with caraway seeds and nutmeg.

Lake Whitefish Sauté

Split lake whitefish pan-fried in butter with lemon and parsley.

Lamb Chasseur

Small pieces of lamb leg with shallots, white wine, mushrooms and a rich tomato and brown-stock sauce.

Lamb Chops Maître d’Hôtel

Broiled lamb chops finished with lemon, parsley and chervil butter.

Lamb Chops Mixed Grill

Broiled lamb chops and kidneys with bacon and seasoned tomato halves.

Lamb Chops Réforme

Ham-coated lamb chops with a julienne garnish of gherkin, mushroom, truffle, egg white and smoked tongue in demi-glace.

Lamb Chops Versailles

Broiled lamb chops over thin broiled ham, topped with sautéed mushroom caps and a lemon-parsley butter finish.

Lamb Chops Wrapped in Puff Pastry

Butter-sautéed lamb chops coated on both sides with a firm savoury white sauce, individually wrapped in homemade puff pastry with the bones exposed, then baked.

• 210 min

Lamb Chops with Bacon

Six broiled French lamb chops each topped with one freshly prepared bacon slice.

Lamb Chops with Ham

Six grilled lamb chops placed on six broiled ham slices.