Main course recipes

Braised Pigeon with Peas

Whole pigeons browned over onion and prosciutto, gently braised and served with peas cooked in their strained juices.

• 100 min

Braised Pigeons with Sage and Lemon

Young pigeons browned with sage and prosciutto, braised in broth and finished with lemon over toasted bread.

• 100 min

Braised Pike with Marsala

Pike pieces larded with cured fatback and gently braised in a finely chopped vegetable and tomato sauce, finished with Marsala.

• 60 min

Braised Pullet with Risotto

A small whole chicken braised with prosciutto, served with buttery rice enriched by its strained jus and finely chopped cooked giblets.

• 140 min

Braised Veal Breast with Fennel

Bone-in veal breast browned with a fine pancetta and vegetable mixture, then braised and finished with butter-sautéed fennel wedges.

• 170 min

Braised Wild Duck with Black Kale

Whole wild mallard browned over a prosciutto and vegetable soffritto, then braised and served with black kale finished in its juices.

• 160 min

Breaded Grilled Pigeon

Flattened pigeon halves briefly seared, coated with egg, butter and breadcrumbs, then gently grilled.

• 70 min

Breaded Smoothhound with Parmesan

Thin smoothhound steaks rested in egg, coated with Parmesan, garlic and parsley breadcrumbs, then fried and served with lemon.

• 180 min

Breaded Spring Lamb Chops with Soubise

Six spring-lamb chops pan-fried in a light crumb coating and served over a freshly prepared onion-and-milk Soubise sauce.

Broccoli and Aubergine with Potato

Aubergine, potato, cabbage and broccoli cook with onion and coriander until tender. Couscous and sesame oil are folded through before serving.

• 45 min

Broiled Blackfish, Maître d’Hôtel

Two whole broiled blackfish, incised and dressed with maître d’hôtel herb butter and lemon.

Broiled Bluefish Maître d’Hôtel

Broiled bluefish with lemon, parsley and chervil butter.

Broiled Bluefish, Anchovy Butter

Broiled bluefish finished with anchovy-lemon butter and lemon wedges.

Broiled Chicken Liver and Bacon Skewers

Chicken liver and bacon pieces broiled on skewers and served over toast with herb butter.

• 43 min

Broiled Country Sausages

Twelve small fresh country-style sausages broiled on both sides and served hot.

Broiled Devilled Duckling

A split duckling broiled with mustard-spiced butter and a breadcrumb coating.

Broiled Devilled Haddock

Broiled haddock coated with mustard butter and golden breadcrumbs, served with lemon and parsley.

Broiled Devilled Ham

Broiled cured ham coated with mustard butter and golden breadcrumbs.

Broiled Duckling with Orange Marmalade

Flattened split duckling broiled over six toasts with herb butter and separate marmalade.

Broiled Fresh Herrings

Six cleaned fresh herrings broiled with oil and salt, then served with melted butter, parsley and lemon.

Broiled Grouse Orange Sauce

Broiled grouse on toast, with cold orange sauce served alongside.

Broiled Halibut with Anchovy Butter

Three thick halibut steaks broiled and finished with a separately prepared lemon-anchovy butter.

• 27 min

Broiled Ham

Six thin smoked-ham slices, trimmed and broiled.

Broiled Mutton Kidneys on Toast

Butterflied mutton kidneys broiled and served on toast with melted butter.