Main course recipes

Pisan Glass Eels with Sage and Egg

Small glass eels stewed with whole garlic and sage, then bound with egg, Parmesan, breadcrumbs and lemon.

• 45 min

Plain Broiled Lamb Chops

Plain grilled lamb rib chops seasoned with salt and white pepper, with watercress.

Plain Broiled Shad Roes

Intact shad roes broiled with oil and seasoning, finished with melted butter, parsley and lemon.

Plain Folded Omelette

A large milk-enriched egg omelette folded in clarified butter.

• 10 min

Plain Scrambled Eggs

Eight eggs beaten with a little milk, salt and white pepper, then stirred in butter and served hot.

Planked Shad

Butterflied golden shad on an oak plank with herb butter and lemon.

Poached Eggs Argenteuil

Twelve poached eggs served directly on a buttered asparagus-tip purée.

Poached Eggs Bangalore

Poached eggs on curried, fried apple slices.

Poached Eggs Benedictine

Plain toast topped with boiled ham, a poached egg and warm herb-infused Hollandaise.

Poached Eggs Créole

Poached eggs on plain toast covered with a chunky tomato, green-pepper, shallot and mushroom sauce.

Poached Eggs Lyonnaise

Poached eggs served on a bed of soft onions.

Poached Eggs Mexicaine

Twelve poached eggs on red-pepper toast capped with green pepper quarters.

Poached Eggs New London

Poached eggs on toast with a creamy crab and sherry sauce.

Poached Eggs Riga

Poached eggs on lightly buttered caviar toasts with fresh parsley.

Poached Eggs St Germain

Poached eggs over a creamy green pea purée.

Poached Eggs St. Jean

Poached eggs on golden fish cakes, finished with cream sauce.

Poached Eggs Trovatore

Poached eggs on sweet red-pepper toast with reduced tomato sauce and truffle.

Poached Eggs Villeroi

Poached eggs on toast with a creamy sauce of cooked ham, beef tongue and parsley.

Poached Eggs in Tomato Sauce

Eggs poached directly in tomato sauce and broth, served two at a time on fresh toast.

Poached Eggs on Asparagus Purée

Poached eggs on fresh asparagus purée finished with cream, butter and demi-glace.

Poached Eggs on Toast

Twelve eggs poached in two groups of six and served two to each piece of toast.

Poached Eggs on Toast with Curry Sauce

Two poached eggs on each toast, covered with a mild curry sauce.

• 55 min

Poached Eggs with Butter and Cheese

Eggs slipped gently into boiling water, cooked until set and dressed with butter, cheese, salt and pepper.

• 25 min

Poached Eggs with Celery Sauce

Poached eggs on toast beneath a creamy sauce of finely diced white celery.