Main course recipes

Shirred Eggs, Demi-Deuil

Individual baked eggs with cream and finely chopped truffle.

Shirred Eggs, Epicurienne

Eggs baked over a creamy mixture of veal kidney and sherry.

Shirred Eggs, Kandy

Eggs baked over curried onions in individual dishes, each ringed with fried banana strips.

Short Spaghetti with Clams

Spaghetti broken into spoon-sized pieces, cooked in clam broth and finished with a vegetable soffritto, butter and Parmesan.

• 50 min

Short Spaghetti with Peas and Pancetta

Spaghetti broken into short lengths and mixed with peas, pancetta, young onion, fresh garlic and herbs, with Parmesan offered separately.

• 45 min

Shrimp Croquettes

Cooked shrimp folded into seasoned potato and egg yolk, shaped into twelve croquettes and fried with a breadcrumb coating.

Shrimp Risotto

Rice cooked in a strained shrimp and vegetable broth, with a small portion of whole peeled shrimp added near the end.

• 60 min

Shrimp in Tomato Sauce over Rice

Cooked shrimp in an onion and tomato sauce gently bound with egg yolk, served over rice.

• 45 min

Shrimps with Cream

Cooked shrimps in a sherry cream sauce thickened with butter and flour.

Sicilian Macaroni with Sardines and Fennel

Layered long pasta with fried sardines and an anchovy, fennel and tomato sauce, briefly browned in the oven.

• 85 min

Simply Fried Glass Eels

Prepared glass eels lightly dusted with flour and quickly fried in small batches.

• 30 min

Simply Spit-Roasted Veal

Veal loin roasted on a spit with only olive oil and salt.

• 120 min

Sliced Ham Sauté

Thin slices of cooked ham quickly sautéed in butter and served hot.

Slow-Braised Stockfish with Potato

Rehydrated dried cod gently simmered with garlic, parsley and a little tomato sauce, with potato added for the final hour.

• 210 min

Slow-Braised Veal with Strained Tomato Jus

A whole piece of veal slowly braised with cured pork belly, butter, vegetables and tomato, giving both tender meat and strained sauce for pasta or rice.

• 165 min

Slow-Cooked Quaker Oats

Oats simmered in milk and water for an hour, served with separate cold milk.

Slow-Cooked Wheaten Grits

Coarse cracked-wheat wheaten grits gently boiled in water and milk until soft, with cold milk and soft sugar separately.

Smelts Sauté Meunière

Twelve fried smelts coated with a brown-butter lemon parsley finish.

Smelts Sauté aux Fines Herbes

Twelve flour-dusted smelts fried in butter and dressed with herbs, lemon and browned butter.

Smoked Pig Jowl with Spinach

Boiled smoked pork jowl served over hot butter-finished spinach.

Smoothhound Braised with Wine and Tomato

Large smoothhound pieces browned with garlic, parsley and a little onion, then simmered with wine and tomato.

• 50 min

Smoothhound Steaks in Tomato Sauce

Thin breaded smoothhound steaks, fried and briefly turned in a light tomato-parsley sauce, finished with a little Parmesan.

• 210 min

Soft Polenta Gnocchi with Tomato and Cheese

Rough spoon-shaped pieces of thick cooked cornmeal, layered hot with tomato sauce, butter and cheese.

• 60 min

Soft Ricotta Patties in Tomato Sauce

Twelve soft ricotta and Parmesan patties lightly floured, browned in butter and finished with tomato sauce.

• 35 min