Main course recipes

Coquilles of Chicken au Gratin

One boiled fowl cut into six shells with reduced white-broth cream sauce.

Corn and Beef Pasta

Beef mince, corn and sweetcorn cook with jalapeño, cumin and onion. Pasta is folded into the pan before serving.

• 35 min

Corned Beef and Cabbage

Boiled corned-beef brisket over quartered cabbage with six potatoes around.

Corned Beef and Spinach

Tender corned beef and boiled potatoes served over buttered spinach.

Corned Beef au Gratin

Chopped corned beef and potatoes baked in broth beneath a buttered breadcrumb crust.

Corsican Tripe on Toast

Raw beef tripe and prepared boneless foot skin slowly cooked for seven to eight hours in abundant meat juices, finished with Parmesan and served over toast.

• 510 min

Country Sausages with Fried Apples

Twelve country sausages in the centre of twelve milk-flour fried apple slices.

Country-Style Chicken with Potatoes

Whole chicken studded with rosemary and garlic, braised with tomatoes and served with potato wedges browned separately and finished in its juices.

• 120 min

Courgette and Artichoke with Potato

Courgette, potato and aubergine cook with onion and oregano until tender. Artichoke hearts, spinach and basil finish the dish.

• 40 min

Couscous and Aubergine with Lentils

Aubergine and onion cook until tender, then lentils, couscous and brown rice are folded in. Sesame oil and parsley finish the dish.

• 85 min

Crab Meat Fritters

Small pan-fried crab fritters in a lightly seasoned egg and flour batter.

Crab Meat Maryland

Flaked crab warmed with sherry, cream and milk, finished with egg yolks and brandy.

Crab Meat Poulette

Crab in a shallot and white-stock cream sauce with sherry and egg yolk.

Crab Meat White Wine

Crab meat in a white wine and cream sauce gently thickened with egg yolks.

Crab-Meat Flakes in Cases

Picked crab meat warmed with sherry, cream and truffle, finished with a smooth egg-yolk liaison and served in six paper cases.

Cream-Baked Mackerel with Buttered Crumbs

Whole mackerel baked under a layer of butter-fried breadcrumbs and parsley with a little cream around the fish.

• 43 min

Cream-Basted Spit-Roasted Hare

Hare hindquarters marinated in a cooled vinegar and shallot infusion, studded with cured fatback and slowly roasted with cream.

• 960 min

Cream-Braised Beef Tongue with Bacon

Tender boiled beef tongue larded with bacon and finished in the oven with paprika, onion, cooking broth and cream.

• 245 min

Cream-Braised Chicken with Mushrooms

A whole chicken gently braised over bacon and aromatic vegetables, finished with mushrooms and hot cream.

• 165 min

Cucumber and Feta with Potato

Potato, cucumber and artichoke hearts are combined with couscous and onion. Feta and parsley are added at the end, with lemon wedges alongside.

• 40 min

Cured Tongue and Ham in Clear Aspic

Ten pairs of round cured-tongue and ham slices filled with truffle butter and enclosed in softly set clear amber meat jelly.

• 1020 min

Curried Baked Eggs with Cheese and Crumbs

Sliced hard-boiled eggs under a baked layer of raw egg, curry, cheese and buttered crumbs.

• 60 min

Curried Beef Meatballs with Tomato Sauce and Rice

Small beef, celery and curry meatballs browned in butter, served on rice beneath a seasoned tomato sauce.

• 60 min

Curried Cabbage and Sour Apples on Rice

Soft cabbage with sour apples, onion, lemon and mild curry served over separately boiled rice.

• 60 min