Main course recipes

Polonaise Eggs with Browned Crumbs

Shirred eggs in anchovy-lemon butter, finished with golden buttered breadcrumbs.

Pompano Russe

Pompano fillets over baked carrots and onions with anchovy, wine and cream.

Pompano Sauté with Fines Herbes

Butter-sautéed pompano finished with lemon, parsley, chervil and chives.

Pompano Villeroi

Pompano fillets coated in ham-and-tongue Villeroi sauce, crumbed and pan-fried.

Pompano, Hollins

Pompano baked with a creamy fish sauce and small potato balls.

Porcini Risotto

Rice with finely chopped porcini cooked in a strained tomato and vegetable sauce, finished with butter and Parmesan.

• 55 min

Porgies Dominicaine

Six split porgies in fish-liquor and oyster sauce baked as six paper parcels.

Porgies Sauté Senart

Six pan-fried porgies finished with hot parsley leaves and lemon pan butter.

Porgies West Point

Six poached porgies with a strained wine, milk-soaked crumb and butter-flour sauce.

Porgies, Monastère

Six baked whole porgies under a cream-fish-liquor sauce, with hard-boiled egg white inside and yolk on top.

Pork Brain and Cream Budino

A delicate smooth savoury pudding of gently cooked pork brains, cream, Parmesan and eggs, set in a water bath and served warm or chilled.

• 100 min

Pork Chops with Fried Apples

Pork chops slowly fried in lard and served with lightly coated fried apples.

Pork Loin Roasted in Milk

Pork loin gently cooked in milk and browned, served with toast spread with the savoury milk curds left in the pan.

• 120 min

Pork Tenderloins Lyonnaise

Pork tenderloin pieces finished over browned onions with a tangy vinegar sauce.

Pork and Rice Pasta Bake

Pork, cabbage and onion cook with a lemongrass infusion, then bake with rice, pasta and spinach. Lime wedges accompany the dish.

• 80 min

Pork with Sauerkraut and Wine

Tender pork simmered with sauerkraut, bay, cloves, wine and a little brown sugar.

• 155 min

Porkol Bucharest

Pork and beef simmered in milk and cream with potato balls.

Porterhouse Steak with Maître d’Hôtel Butter

A thick porterhouse steak broiled over brisk heat and finished with parsley, chervil and lemon butter, with watercress alongside.

Porterhouse Steak with Onion-Claret Sauce

Broiled porterhouse with a separately cooked onion, red-wine and stock sauce.

• 40 min

Porto Rico Sausages on Fruit Purée

Pan-fried pork sausages on apple and banana purée, finished with a port pan glaze.

Potato Curry with Coconut

Thin boiled potato slices briefly simmered in a mild coconut, milk and curry sauce.

• 50 min

Potato Gnocchi with Butter and Cheese

Thumb-hollowed potato dumplings dressed with butter and grated cheese, with tomato and milk variations.

• 65 min

Potato and Mushroom Rice with Brie

Potato, mushrooms, tomato and onion cook with tarragon until tender. Brown rice is heated through, then Brie and chives are folded in.

• 80 min

Potato and Mushroom Rice with Mustard

Potato, mushrooms, butternut squash, tomato and onion simmer with Dijon mustard until tender. Cooked brown rice is folded through the vegetables.

• 80 min