Osso Buco
Veal shanks gently braised with vegetables and tomato, served with strained juices finished with finely cut lemon peel and parsley.
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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.
Pan-Roasted Lamb with Garlic and Rosemary
Lamb leg gently roasted with a whole garlic clove and rosemary in the pan, served with its strained reduced juices.
Pan-Roasted Turkey with Potatoes
Turkey hindquarters studded lightly with garlic and rosemary, cooked with cured pork, butter and tomato, with potatoes in the same juices.
Pan-Roasted Veal Loin with Kidney
Veal loin rolled around its attached kidney, browned in a little oil and butter and gently finished with scant broth.
Pappardelle with Hare and Rich Meat Jus
Wide egg noodles with small diced hare, kidneys and pancetta in a rich meat-jus sauce finished with butter and nutmeg.
Pappardelle with Hare and Tomato Gravy
Wide pasta with coarsely chopped braised hare and kidneys in a buttery tomato gravy thickened with a pale roux.
Pappardelle with Rabbit Braising Sauce
Wide noodles dressed with the tomato-rich juices of rabbit braised with liver, pancetta and vegetables; the rabbit is served separately.
Paprika Beef and Potato Stew
Tender beef and diced potatoes in a paprika sauce lightly finished with milk and flour.
Parboiled Rabbit in Lemon and Tomato Sauce
Jointed rabbit parboiled, lightly floured and fried in lard, then finished in a lemon, tomato, onion and red-pepper sauce with boiled rice.
Parisian Chicken with Mushrooms and Cream
Browned spring chicken simmered with mushrooms and wine, finished with hot cream and croutons.