Truffle-Studded Spit-Roasted Beef Loin
A large beef loin joint studded with pointed truffle pieces and butter, then spit-roasted with a little oil and salt.
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Truffle-Stuffed Roast Capon
A small capon filled with walnut-sized truffle pieces, butter and Marsala, roasted in a buttered wrapper and browned uncovered.
Turkey and Black-Eyed Peas with Brown Rice
Turkey breast and pumpkin simmer with cider, sage and onion. Cooked black-eyed peas and brown rice are folded in and heated before serving.
Turkish Lentils and Rice with Tomato Sauce
Soft lentils and rice warmed with browned onion and mace, plated beneath a seasoned tomato sauce.
Two-Fish Tomato and White-Wine Platter
Slices of two white fish gently cooked with onion, tomato, lemon, garlic and herbs, then covered with a reduced white-wine sauce.
Two-Tone Sformato with Giblet Stew
A fluted savoury ring with green spinach and pale yellow layers, gently set in a water bath and filled with giblets and sweetbreads in jus.
Unwrapped Ricotta and Chard Ravioli
Soft oval ricotta and chard dumplings with no pasta wrapper, served with butter and Parmesan.
Valencian Chicken with Rice
A whole chicken roasted over saffron rice with sweet peppers, peas, ham and white wine.
Veal Braised in Milk and Lemon
A tied piece of veal browned over pancetta, butter and peeled lemon slices, gently braised with hot milk and served with strained pan juices.
Veal Chops Milanese with Prosciutto and Parmesan
Thin veal rib chops spread on one side with prosciutto, parsley and Parmesan, dipped in egg, crumbed and sautéed in butter.
Veal Chops in Buttered Paper Parcels
Sautéed veal rib chops coated with prosciutto, parsley, butter and fresh breadcrumbs, topped with truffle and finished in oven-safe parchment parcels.
Veal Chops with Green Pepper and Tomato
Pan-seared veal chops finished with green pepper, white wine and tomato sauce.
Veal Chops with Ham
Broiled veal chops served over smoked ham with watercress.
Veal Chops with Liver, Bacon and Onion
Pan-browned veal chops covered in a finely minced liver, bacon, onion and parsley mixture, then finished in the oven with beef broth.
Veal Cutlets Coated with Thick Balsamella
Small thin veal cutlets covered on both sides with a thick Parmesan and egg-yolk milk sauce, then crumbed and fried.
Veal Cutlets with Egg and Lemon Sauce
Thin breaded veal cutlets sautéed in butter and finished with a gently thickened egg-yolk and lemon sauce.
Veal Cutlets with Filippini Tomato Sauce
Six breaded veal rib cutlets fried and oven finished, served with tomato sauce separately.
Veal Cutlets with Macaroni
Sautéed veal cutlets and macaroni briefly simmered in stock with cheese, finished with butter-fried breadcrumbs.
Veal Cutlets with Prosciutto and Parmesan
Thin breaded veal cutlets with an attached prosciutto slice, topped with Parmesan and finished with meat juices and lemon.
Veal Escalopes with Sour Cream
Flour-dusted veal browned gently in butter, finished with cultured sour cream and served with lemon wedges on the side.
Veal Fricassee with Lemon and Egg
Bone-in veal breast gently simmered in a light butter sauce, finished off the heat with lemon and egg yolks.
Veal Head Goulash with Potatoes and Paprika
Tender pieces of boiled calf's head simmered briefly with little onions, diced potatoes and paprika in their lightly thickened cooking broth.
Veal Liver with Bacon and Sherry
Calf liver browned with bacon, onion, carrot and herbs, finished in a short sherry sauce.
Veal Liver with Shallot and Lemon
Thin veal liver slices gently cooked with deeply browned shallot, butter and oil, then finished with parsley and lemon juice.