Omelette with Oysters
Eight-egg omelette with eighteen oysters in lemon egg liaison sauce.
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Omelette with Peas
Eight-egg folded omelette with a small quantity of warmed green peas.
Omelette with Tarragon
Eight-egg milk omelette with five tarragon leaves.
Omelette with Truffles
Eight-egg folded omelette flecked with one finely chopped truffle.
Omelette with Veal Kidneys
A folded omelette filled with small pieces of butter-fried veal kidney.
Omelette, Charcutière
An onion omelette with broiled bacon on top and pork sausages around it.
Omelette, Cream Sauce
Eight-egg milk omelette ringed with a warm cream sauce.
Omelette, Demi-Souffle
Eight-egg folded demi-soufflé omelette made with separately worked yolks and lightly whipped whites.
Orange Cakes
Golden griddle cakes scented with orange juice and tender pieces of orange peel.
Osso Buco
Veal shanks gently braised with vegetables and tomato, served with strained juices finished with finely cut lemon peel and parsley.
Oven-Baked Flounder (Sole au Four)
Whole flounder baked in a breadcrumb crust with butter, lemon and parsley.
Oyster Coquilles with Celery
Six baked oyster-and-celery shell portions under light Parmesan cream.
Oyster-Filled Bread Rolls Fin de Siècle
Long bread rolls filled with oysters in a green-pepper, mushroom and sherry cream sauce.
Oysters Bonne Bouche
Wine-poached oysters covered with warm tarragon Béarnaise.
Oysters Jacques
Pan-fried oysters over anchovy-butter toasts and crisp bacon, finished with lemon and browned butter.
Oysters Marinière
Shell-on oysters in shallot, wine and cream sauce.
Oysters Meunière
Thirty-six pan-fried oysters finished with browned lemon-parsley butter.
Oysters Porter
Oysters stuffed with halibut and truffle, braised in wine and finished with cream sauce.
Oysters Vaudeville
Thirty-six Bluepoint oysters folded into a shallot-and-milk cream sauce finished with sherry and butter.
Oysters à la Toulonaise on Toast
Breaded large oysters browned in bacon fat and served on buttered toast with lemon and olives.
Palermo-Style Baked Hake
A whole butterflied hake with anchovy oil and breadcrumbs, baked until lightly crisp and served with anchovy-butter crostini.
Pan-Fried Chicken with Tomatoes
Small uncoated chicken pieces fried in lard, drained of excess fat and finished with chopped tomatoes.
Pan-Fried Clove and Lemon Halibut
Flour-dusted halibut slices seasoned with a little clove, lemon and parsley, fried in olive oil until browned.
Pan-Roasted Beef Steak with Potatoes
A large beef steak gently cooked with whole garlic and rosemary, with potato chunks finished in its strained pan juices.