Lamb Fries with Tomato Sauce
Breaded lamb testicle halves, briefly blanched then fried and served with hot tomato sauce.
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Lamb Kidneys au Beurre
Lamb kidney halves sautéed in butter and finished with a little lemon juice.
Lamb Liver and Lung in Tomato Sauce
Thin lamb liver slices and small pieces of lamb lung, fried in lard, drained and finished with butter and tomato sauce.
Lamb Loin with Gently Set Eggs
Small pieces of lamb loin fried in a little lard, then folded through beaten eggs until just set.
Lamb Noisettes with Béarnaise
Small butter-fried rounds of lamb leg arranged over warm tarragon Béarnaise.
Lamb Shoulder with Browned Onions
Thin pieces of lamb shoulder cooked with deeply browned young onions, a little flour-enriched butter and gradually added stock.
Lamb Steaks Zahn
Pan-fried lamb steaks with a reduced tomato-juice, demi-glace and tarragon-butter sauce.
Lamb Stew with Peppers and Fried Eggplant
Tender lamb in a tomato-pepper broth finished with separately fried eggplant slices.
Lamb with Garlic, Parsley and Lemon Eggs
Small fried lamb-loin pieces finished with garlic and parsley, then lightly bound with eggs, Parmesan and lemon.
Lamb-Stuffed Eggplants
Parboiled eggplant halves baked with cooked lamb, peppers, tomato and an egg-bound crumb topping.
Larded Beef Braised with Soffritto
A small piece of beef larded with cured pork fatback, browned over coarsely chopped vegetables and gently braised, with a little butter added to the strained juices.
Larded Beef Tongue in Meat Jus
A whole beef tongue larded with pork fatback, braised in meat jus and served sliced with buttered cooked greens.
Larded Veal Braised with Marsala
A tied piece of veal threaded with seasoned pork fat, gently cooked with herbs, then browned and finished with a strained Marsala jus.
Layered Milk Polenta with Veal Ragù and Balsamella
Thin slices of firm milk polenta layered with a tomato-free diced-veal ragù, a light white sauce and Parmesan, then baked until lightly browned.
Layered Polenta with Sausages
Soft cornmeal polenta cut into lozenges and layered with sausage, tomato, Parmesan and small pieces of butter.
Layered Veal Patties with Potatoes and Prosciutto
Twelve small finely minced veal patties layered with thin potatoes, prosciutto and Parmesan, then gently finished together in a baking dish.
Layered Veal Tortino on Buttered Spinach
Very thin veal escalopes layered with Parmesan and parsley inside a lining of pork fatback, cooked until the outer fat browns and turned out over buttered spinach.
Layered Veal, Rice and Tomato Bake
Minced cooked veal and rice baked in alternating tomato-sauce layers beneath buttered crumbs.
Leftover Meat Croquettes
Cooked meat mixed with prosciutto, Parmesan and a soft bread panade, shaped into small spool-like croquettes, crumbed and fried.
Lemon Onion Eggs on Toast
Pan-fried eggs topped with softened onion, a little cayenne and lemon juice, served immediately on warm toast.
Lemon-Ginger Stewed Goose with Apple Sauce
Goose pieces simmered with onion, garlic, thyme and lemon, lightly thickened and served with apple sauce.
Lenten Spaghetti with Walnuts and Sweet Spices
Spaghetti with olive oil and pepper, coated in a sweet walnut, breadcrumb and warm-spice mixture.
Lentils and Potato with Brown Rice
Lentils and brown rice are combined with tender potato, chicory and onion. Tarragon and parsley finish the dish.
Liver Cacciatora with Onions
Thin liver slices cooked with browned onions and a little red wine.