Main course recipes

Vitello Tonnato with Anchovy and Lemon

Thin cold veal slices marinated in a loose tuna, anchovy, olive-oil and lemon sauce, finished with capers and lemon wedges.

• 1800 min

Watercress and Pea Pasta Bake

Celeriac and onion soften with cider before peas, watercress and cooked pasta are added. The covered dish finishes in the oven.

• 60 min

Weakfish, Vert-Pré

Split weakfish baked in white wine and served with a creamy green herb sauce.

Wheaten Griddle Cakes

Small golden wheat cakes cooked in batches and served with maple syrup on the side.

Wheatena Porridge with Cream and Sugar

Wheatena hot cereal simmered briefly in equal volumes of water and milk, with cream and sugar served separately.

White Onion Frittata

A gently cooked frittata with large white onion strips soaked in cold water, dried and lightly browned before adding the eggs.

• 95 min

White Perch Sautés

Small white perch fried in butter, served with lemon pieces and parsley.

Whole Cabbage Stuffed with Braised Veal

A whole cabbage filled with finely chopped braised veal, balsamella, Parmesan and egg yolk, then cooked gently in the veal juices.

• 270 min

Whole Sausages with Grapes

Whole sausages cooked in a little butter before a modest quantity of whole grapes is added and softened into their juices.

• 35 min

Whole Zucchini Stuffed with Tuna

Whole zucchini filled with finely chopped tuna, egg, Parmesan and a little of their own flesh, gently cooked in butter and smooth tomato sauce.

• 90 min

Whole Zucchini Stuffed with Veal

Whole hollowed zucchini filled with finely chopped braised veal, egg, Parmesan and softened bread, browned in butter and finished in the reserved meat juices.

• 135 min

Wild Boar Braised under Pork Fatback

A whole piece of wild boar marinated with shallots and bay, then gently oven-braised between thin layers of pork fatback with white wine and broth.

• 1030 min

Wild Boar in Dolce-Forte Sauce

Slow-braised wild boar finished in a sweet-sour sauce of currants, chocolate, pine nuts, candied peel, sugar and vinegar.

• 260 min

Wild Duck Braised with Mushrooms and Claret

Jointed wild ducks browned with onion, garlic and herbs, then gently braised with mushrooms and red wine in their cooking juices.

• 160 min

Wild Duck Braised with Orange

Wild duck browned in butter and braised with a browned flour sauce, orange peel, celery and carrot, then jointed and finished with orange juice.

• 165 min

Williams Scrambled Eggs on Bacon Toasts

Coconut-flecked scrambled eggs served on anchovy-spread toasts with broiled bacon.

Wilson Fried Scallops

Lemon-marinated scallops fried in a coating of cooked ham, Parmesan, chives and fresh breadcrumbs.

Wine-Marinated Salt Cod Fritters

Poached salt cod steeped in red wine, dipped in a simple flour-water batter and fried, with a light dusting of sugar.

• 270 min

Yarmouth Bloaters

Six split and broiled Yarmouth bloaters with melted butter, parsley and lemon.

Yuca and Black-Eyed Pea Pasta with Avocado

Yuca is boiled separately until tender before joining black-eyed peas, pasta, onion, ginger and cinnamon. Avocado is folded in at the end.

• 60 min

Zampa Burrata

Tender pieces of boiled calf foot warmed in butter and a little meat jus, with Parmesan stirred in at the end.

• 285 min