Main course recipes

Broiled Pickerel with Maître d’Hôtel Butter

Broiled pickerel finished with lemon and herb butter.

Broiled Pompano

Whole broiled pompano finished with parsley, chervil and lemon butter.

Broiled Porgies with Maître d’Hôtel Butter

Whole broiled porgies with a cool parsley, chervil and lemon butter.

Broiled Sardines on Toast

Broiled boneless sardines on toast with melted butter, lemon and parsley.

Broiled Shad, Maître d'Hôtel

Broiled shad with lemon and herb butter, parsley and lemon wedges.

Broiled Shad, Vert-Pré

Broiled shad seasoned with paprika and finished with green herb butter.

Broiled Sirloin Steaks with Maître d'Hôtel Butter

Two broiled sirloin steaks finished with a cool lemon-herb butter.

• 24 min

Broiled Smoked Findon Haddock with Herb Butter

Thick smoked haddock brushed with oil, broiled and served with lemon-herb maître d’hôtel butter.

Broiled Soft-Shell Crabs

Whole soft-shell crabs broiled in a light oil seasoning, served on toast with lemon and crisp fried parsley.

Broiled Spanish Mackerel

Broiled Spanish mackerel with paprika and a light butter finish.

Broiled Squabs on Toast

Six flattened young farm-raised pigeons broiled over toast and finished with butter and fresh watercress.

Broiled Squabs with Bacon

Flattened farm-raised squabs broiled with a light oil seasoning, served on toast with crisp bacon and watercress.

Broiled Tranches of Salmon Tartare

Broiled salmon steaks served with tartare sauce.

Broiled Venison Steaks with Currant Jelly

Small venison-leg steaks broiled with a light oil seasoning and served with currant jelly separately.

Broiled Weakfish with Maître d'Hôtel Butter

Split broiled weakfish with a light parsley-chervil-lemon butter.

Brook Trout Cauterets

Brook trout baked with herb and anchovy butter, white wine and shallots, then served with a creamy sauce.

Brook Trout, Vallée d'Aspe

Herb-coated brook trout, crumbed and pan-fried, with browned butter, anchovy essence and lemon.

Buckwheat Cakes

Small griddle cakes of buckwheat, cornmeal and wheat flour, lightly sweetened with molasses and served with maple syrup.

Budino alla Genovese

A smooth savoury veal, chicken and prosciutto pudding, gently set in a water bath and finished with chicken-liver jus.

• 120 min

Bue alla California

Slowly braised beef with a strained butter, cream and vinegar sauce.

• 200 min

Bue alla Moda with Veal Foot and Carrots

Larded beef braised with veal foot, cured pork rind, white wine and aromatic vegetables, served with tender foot meat and carrot rounds.

• 270 min

Butter-Fried Breaded Tench

Boneless tench fillets in a double breadcrumb coating, gently fried in butter and served with lemon and fried mushrooms.

• 55 min

Butter-Sautéed Beef with Parsley

A thin, tenderized beef steak browned in butter, moistened twice with a little water and finished with parsley and its pan juices.

• 20 min

Butter-Sautéed Chicken Breast Cutlets

Very thin chicken breast slices rested in beaten egg, coated in fine breadcrumbs and sautéed in butter, with lemon and two optional truffle finishes.

• 210 min