Side dish recipes

Canned Succotash with Milk

Canned succotash simmered with milk and butter.

Cardoons with Cream and White Sauce

Tender cardoons cooked in butter and cream, lightly bound with white sauce and finished with Parmesan off the heat.

• 90 min

Cardoons with Eggs in a Baking Pan

Short cardoon pieces lightly floured and browned in oil before beaten eggs are poured around them and gently set.

• 90 min

Carrots Bourgeoise

Tender halved carrots in a parsley-flecked butter-milk sauce.

Carrots Vichy

Tender broth-braised small carrot rounds with butter, sugar and temporary herbs.

Carrots and Peas Française

Small sliced carrots braised with peas, butter and parsley.

Cauliflower Fried with Cheese

Tender cauliflower florets coated in egg and Parmesan, then fried until golden.

Cauliflower Polonaise

Whole boiled cauliflower with buttery golden breadcrumbs.

Cauliflower Salad

Chilled cauliflower tossed with a seasoned vinaigrette.

Cauliflower Sautés

Buttered sautéed cauliflower florets.

Cauliflower au Gratin

Boiled then sautéed cauliflower under milk-Parmesan sauce, baked as a gratin.

Cauliflower with Balsamella

Boiled cauliflower wedges seasoned with butter, lightly sprinkled with Parmesan and browned beneath a complete coating of creamy balsamella.

• 70 min

Cauliflower, Cream Sauce

Tender boiled cauliflower served with a warm cream sauce.

Cauliflower, Romagna Style

Small cauliflower wedges cooked from raw in garlic and parsley oil, then stewed with diluted tomato paste and finished with Parmesan.

• 45 min

Cavolo Nero in Meat Jus

Finely chopped Tuscan kale warmed in rich meat juices and butter, with a separate garlic-toast preparation included.

• 40 min

Celery with Butter and Meat Jus

Tender pale celery ribs cooked in butter and meat jus, with Parmesan added just before serving.

• 45 min

Celery with Thick White Sauce

Short pieces of tender pale celery cooked in butter and coated in a fairly thick white sauce with Parmesan.

• 45 min

Ceps Bordelaise

Canned porcini sautéed with shallots, garlic and fresh parsley.

Chateaubriand Potatoes

Eighteen olive-shaped tiny potatoes, browned in leaf lard and finished with butter and parsley.

Chestnut Purée — Side Dish

A smooth, buttery chestnut purée to serve with meat.

Chestnut Timbales

Sieved chestnuts bound with egg yolks and baked in individual buttered moulds.

Cold Asparagus with Mayonnaise

Chilled asparagus served with mayonnaise.

Combination of Vegetables

Corn kernels, cooked peas and sweet peppers sautéed together.

Corn Fritters

Spoon-dropped canned sweet-corn fritters fried in leaf lard.