Cinnamon Flannel Cakes
Small cinnamon and nutmeg griddle cakes served with maple syrup.
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Clams with Egg and Lemon Sauce
Small clams opened with garlic and parsley, finished with a warm egg-yolk sauce flavoured with lemon and their cooking juices.
Cloth-Wrapped Boiled Chicken
A whole chicken gently simmered in a thin cooking cloth, with the broth retained and three further preparations for boiled meat.
Clove-Studded Braised Beef
A lean piece of beef marinated overnight in wine, larded and studded with four cloves, then slowly braised with onion and served with strained, defatted juices.
Clove-Studded Roast Beef with Salt Pork
Beef round larded with salt pork and garlic, studded with whole cloves, roasted over a little hot water and served with boiled macaroni.
Cocoanut Cakes
Golden griddle cakes with grated coconut folded into the batter.
Cod Steaks Meunière
Three cod steaks pan-fried then oven-finished, served with browned butter, lemon and parsley.
Cod with Small Onions and Potatoes in Milk
Pieces of previously cooked cod gently reheated with small boiled onions and sliced cold potatoes in a buttery milk sauce.
Codfish, Coudert
Three alternating cod-and-potato layers under browned crumbs.
Cold Calf Tongue with Sharp Green Sauce
Thin slices of tender calf tongue covered with a loose anchovy, caper and parsley sauce, softened by finely chopped cooked celery and carrot.
Cold Chicken with Green Tuna Sauce
Skinless poached chicken pieces dressed in olive oil and covered with a green tuna, anchovy, caper and parsley sauce.
Cold Cured Beef Tongue
Professionally cured beef tongue slowly simmered with onion, cloves and herbs, peeled while hot and chilled for thin slicing.
Cold Hare Pie with Truffle and Cured Tongue
A pastry-enclosed hare pie with a fine hare-and-veal filling layered with meat strips, cured tongue, prosciutto and black truffle.
Cold Mixed Meat Pie with Truffle
A pastry pie lined with thin cured pork fat and filled with fine meat paste, tender meat dice, cooked ham, cured tongue and truffle.
Cold Partridge Pie with Truffle
A closed pastry pie with fine partridge and chicken-liver filling, breast and cured-tongue strips, and pieces of black truffle, served cold.
Cold Poached Fish with Spiced Egg-Yolk Sauce
Whole fish poached with onion, lemon and vinegar, chilled beneath a sweet-sour spiced sauce lightly thickened with egg yolks.
Cold Roast Pork Arista
A bone-in pork loin sparingly studded with garlic, rosemary and cloves, roasted without added fat and served cold.
Cold Salmon Alaska
Three poached salmon slices served chilled with anchovy Hollandaise and whipped cream.
Cold Salmon, Mayonnaise
Chilled poached salmon served with mayonnaise.
Cold Shad with Raisin, Almond and Wine Sauce
Slices of poached shad served cold under a spiced sweet-sour sauce of raisins, almonds and wine.
Cold Sweet-Sour Trout with Raisins
Cooked trout served cold beneath a lemon-vinegar sauce with raisins and warm spice.
Cold Trout Lombardi
Three brook trout cooled safely in vinegar-wine aromatics and served with St Gotthard sauce.
Cold Veal Roulade with Chicken and Mortadella
A thin veal wrapper encloses alternating chicken and cured-meat strips held in fine veal stuffing, slowly braised and served in cold slices.
Comacchio Eel Stew
Skin-on eel gently simmered with chunky vegetables in its own fat, finished with vinegar and tomato paste and served over dried bread.