Blackfish Meunière
Two whole blackfish pan-fried, oven-finished and dressed with browned lemon butter.
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Boiled Capon with Oyster Sauce
Whole five-pound capon simmered with vegetables and served with separate oyster sauce.
Boiled Eggs Hollandaise
Quartered hard-boiled eggs served with warm hollandaise sauce.
Boiled Findon Haddock
Boiled Findon haddock served with lemon and melted butter.
Boiled Leg of Mutton, Caper Sauce
Whole boiled leg of mutton with caper sauce served separately.
Boiled Salt Mackerel
A desalted whole salt mackerel briefly boiled and served with melted butter.
Boiled Turkey Anglaise
Whole turkey poached with root vegetables and cauliflower; six boiled potatoes alongside.
Boiled-Beef Polpette with Egg and Lemon
Flattened meatballs of cooked beef, prosciutto, currants and pine nuts, fried and finished with garlic, parsley and an egg-lemon sauce.
Boiled-Beef Polpettone with Lemon-Egg Sauce
An oval loaf of finely chopped cooked beef and soft bread paste, fried until firm and served with a gently thickened lemon-egg sauce.
Bolognese Pan-Roasted Chicken with Potatoes
Chicken browned with prosciutto, garlic and rosemary, finished with tomatoes, then served with potatoes cooked in the same juices.
Bolognese Salt Cod
Unfloured salt cod cooked with garlic, parsley, olive oil and butter, then finished with lemon juice.
Bolognese Veal Cutlets with Truffles
Breaded veal cutlets topped with thin truffle and Parmesan slices, finished with stock and lemon.
Bombay Broiled Sheep Kidneys on Curry Toast
Thin sheep-kidney slices seasoned with cayenne and lemon, egg-and-crumb coated, broiled and served on curry-buttered toast.
Bombay Chicken and Herb Croquettes
Deep-fried cooked-hen croquettes with green pepper, garlic, lemon and herbs, with optional tomato-chutney sauce.
Boned Smelts Meunière
Boned smelts pan-fried in butter and finished with lemon, parsley and brown butter.
Boned Stuffed Thrushes on Clear Aspic
Six small boned birds filled with fine veal, cured tongue, prosciutto and black truffle, gently poached and served cold on individual clear meat jellies.
Boneless Chicken Stuffed with Veal and Cured Tongue
A whole boned chicken enclosing fine veal stuffing with small prosciutto and cured-tongue dice, poached in cloth, then browned and glazed with its own strained jus.
Bracioline alla Bartola
Beef slices browned with a finely chopped prosciutto and vegetable topping, slowly cooked in tomato juices with potato pieces added near the end.
Braised Beef Tongue with Celery
Beef tongue slowly braised with prosciutto and vegetables, then sliced and served with celery and a strained sauce thickened with browned butter and flour.
Braised Coot with Pappardelle
Coot and its gizzards braised with vegetables and tomato, served after broad pasta dressed with a sauce enriched with finely chopped cooked breast.
Braised Duck with Mushroom Rice
Duck braised with prosciutto, vegetables, tomato and dried mushrooms, served with rice finished in its strained juices and Parmesan.
Braised Frog with Lemon and Parsley
Prepared frog pieces gently cooked with garlic and parsley, finished with lemon juice.
Braised Lamb Head with Tomato and Parsley
A professionally prepared lamb head braised lengthwise in garlic, parsley, stock and tomato, served as tender boneless meat in its juices.
Braised Mutton Shoulder with Carrots
Rolled mutton shoulder larded with pork fatback, gently braised with its bones, cured pork rind and herbs, then served sliced with carrot rounds and strained juices.