Mollet Eggs Soubise
Soft-boiled eggs served with a smooth onion and milk sauce.
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Mollet Eggs with Sorrel
Soft-boiled eggs arranged around fresh sorrel purée and finished with demi-glace.
Morgan Chicken Sauté
Chicken in a milk sauce with mushrooms, truffle, sherry and an egg-yolk cream finish.
Moulded Eggs on Toast
Twelve water-bath baked eggs unmoulded two per buttered toast.
Mushroom and Chicory Rice
Mushrooms, chicory, fennel and onion cook with olive oil and butter until tender. Brown rice is folded through and lemon wedges accompany the dish.
Mushroom and Tofu Couscous with Salmon
Mushrooms and tofu cook with ginger, chilli and onion. Salmon cooks gently in the pan before couscous is folded in.
Mutton Chops Bouchère
Untrimmed mutton chops coated with fresh breadcrumbs and broiled over a hot charcoal fire.
Mutton Chops Lilleoise
Six broiled chops with ham-bay crumb coat and half-reduced tomato sauce.
Mutton Chops with Anchovy Butter
Broiled mutton rib chops with a little anchovy and lemon butter.
Mutton Chops with Mashed Potatoes
Broiled mutton chops served around a mound of mashed potatoes.
Mutton Chops, Purée of Chestnuts
Broiled mutton chops served around a warm chestnut purée with cream and nutmeg.
Mutton Curry Darjeel
Mutton, vegetables and apple curry inside a crown of hot boiled rice.
Mutton Leg Steaks with Plum Sauce
Pan-fried mutton leg steaks served with whole prunes in a claret and demi-glace sauce.
Mutton Loin Chops alla Finanziera
Mutton loin chops braised with chicken giblets, sweetbreads and mushrooms, finished with separately reduced white wine and strained, defatted juices.
Mutton Loin Stuffed with Veal and Prosciutto
Mutton loin wrapped around a finely minced veal, prosciutto, Parmesan and egg filling, then braised with Marsala and vegetables.
Mutton Mignons with Port Sauce
Pan-fried mutton-leg mignons on toast with a port, currant-jelly and lemon-rind sauce.
Mutton Shoulder Braised with Brandy and Clove
A tightly rolled mutton shoulder cooked slowly with a clove-studded onion, butter, broth and brandy, served with its strained pan juices.
Neapolitan Macaroni with Braised Beef Sauce
Long pasta dressed with tomato and beef-braising juices and sharp cheese, with the larded beef served separately.
Neapolitan Macaroni with Tomato and Butter
Long pasta in a rich tomato and basil sauce, made with onion-infused fat and finished with butter and Parmesan.
Noisettes of Mutton Norvégienne
Crumb-coated mutton noisettes served with an apple and horseradish sauce.
Normandy Trout with Warm Cream-Yolk Sauce
Poached trout with onion, carrot and parsley, covered with a warm lightly cayenne-spiced cream and egg-yolk sauce made from its broth.
Norwegian Chicken-Liver Rice with Egg and Cheese
Hot chicken-stock rice topped with chopped cooked chicken liver, scrambled eggs and grated cheese.
Oatmeal Porridge
Slow-simmered oatmeal with milk, served warm with optional cold cream and sugar.
Oil-Fried Eggs
Six separately oil-fried eggs, traditionally frilled at edge and soft at centre.