Side dish recipes

Sweet Fried Potatoes German Style

Sweet potatoes cut into small, thin rounds and deep-fried.

Sweet Potato Purée

Smooth sieved sweet-potato and hot-milk purée.

Sweet Potatoes Lyonnaise

Sweet-potato slices and browned onion formed into a cohesive omelette-shaped pan cake.

Sweet-Corn Fritters

Six sweet corn egg batter fritters pan-fried in leaf lard.

Sweet-and-Sour Small Onions

Small white onions gently cooked whole in a light caramel, flour and vinegar sauce.

• 50 min

Swiss Cardoon Gratin

Preserved cardoon pieces baked with grated Swiss cheese, butter and cream.

Swiss Creamed Sliced Potatoes

Tender boiled potato slices warmed in a parsley milk roux finished with hot cream.

• 50 min

Swiss Mush

Slow-cooked cornmeal porridge made with milk and butter, with cream and icing sugar served alongside.

Swiss Potato and Cheese Pancakes

Small savoury pancakes of raw grated potato, Swiss cheese and folded egg whites, browned in lard.

• 50 min

Timbales of Potatoes

Six baked egg-yolk potato timbales unmoulded from individual moulds.

Timbales of Spinach

Six egg-bound spinach timbales unmoulded after a covered oven set.

Tomato and Onion Rice

Cooked rice heated in a soft tomato, onion and stock mixture, finished with butter.

• 40 min

Tomatoes Carolina

Six tomatoes filled with Carolina rice, ham, broth, butter and Parmesan.

Tomatoes Florentine

Six tomatoes filled with yolk-bound spinach and baked.

Tomatoes Stuffed with Mushrooms

Ripe tomato halves with a gently mounded mushroom, milk-bread and Parmesan filling, with two simpler preparations included.

• 100 min

Tomatoes en Ragoût

Peeled tomato quarters gently cooked with butter, parsley and garlic.

Tomatoes on Crusts

Herbed tomato halves browned in butter and baked on crisp rounds of toast.

Tuscan Beans with Sage and Tomato

Fresh shelled white beans cooked in water, sautéed in sage-scented olive oil and finished with a little plain tomato juice.

• 90 min

Tuscan Fried Artichoke Slices

Raw trimmed artichokes sliced thinly, dusted while damp with flour, coated in lightly whipped egg and fried, with lemon wedges for serving.

• 35 min

Twice-Fried Potatoes

Thick potato batons fried once, rested briefly, then fried again and served hot with salt.

Universal Machine French Bread, First Method

Four plain French loaves from one machine-mixed overnight dough with only a brief morning remix.

Upright Braised Artichokes

Whole artichokes browned upright in olive oil, then gently finished with a little water, alongside their peeled stems.

• 60 min

Upright Grilled Artichokes

Tender whole artichokes grilled upright with only olive oil, salt and pepper, until the outer leaves char and the hearts soften.

• 65 min

Vienna Flour Dumplings with Fried Onions

Stiff egg-and-water flour dumplings boiled by the spoonful and finished with onions fried in butter.

• 45 min