Side dish recipes

Eggs au Gratin

Hard-boiled egg wedges in a light milk sauce, baked with Parmesan until golden.

English Baked Ring Muffins

Milk-and-yeast raised stiff batter enriched with butter and soda, baked in greased muffin rings.

• 180 min

Fennel Braised with Broth and Parmesan

Blanched fennel wedges sautéed in butter, finished in broth and lightly bound with flour and Parmesan.

• 45 min

Fennel with Balsamella

Tender fennel wedges cooked in butter and milk, then covered with Parmesan and balsamella and browned on top.

• 75 min

Firm Lentil Purée

Sieved lentils flavoured with a strained butter, vegetable and broth reduction, served as a firm side dish.

• 65 min

Flageolets Sauté au Tarragon

Flageolet beans blanched and warmed with butter and fresh tarragon.

Florentine Rapini with Garlic

Turnip shoots and tender leaves boiled, squeezed and sautéed thoroughly in olive oil with garlic.

• 45 min

Flour-Fried Large Zucchini Ribbons

Large zucchini peeled and cut into long broad strips, salted and firmly squeezed, then fried in a light flour coating.

• 210 min

Flour-Fried Zucchini Strips

Small zucchini cut into slender strips, salted, coated in flour while still damp and fried without egg or batter.

• 110 min

French Flageolets, Cubannaise

Flageolet beans simmered with onion, green pepper and tomatoes.

French Peas au Beurre

Canned petits pois drained, briefly boiled and tossed with butter and a little sugar.

French-Style Green Peas with Little Onions

Shelled green peas simmered with small white onions, lettuce and herbs, then finished with butter.

• 43 min

French-Style Peas with Egg-Yolk Sauce

Fresh peas and whole lettuce hearts gently cooked in strained young-onion broth, then bound with butter, flour and egg yolks.

• 65 min

French-Style Peas with Onion

Fresh peas simmered with finely sliced browned onion and a light butter-and-broth sauce, flavoured with lettuce hearts that are removed before serving.

• 45 min

Fresh Asparagus Polonaise

Boiled asparagus finished with browned butter and bread crumbs.

Fresh Asparagus with Hollandaise Sauce

Two bundles of freshly boiled asparagus served with separately prepared Hollandaise.

Fresh Asparagus with Sauce Mousseline

Tender fresh asparagus served with a warm, creamy mousseline sauce.

Fresh Lima Beans

Fresh shelled lima beans boiled and butter-tossed.

Fresh Pea Sformato

A gently set pea mould with prosciutto, Parmesan and a light meat-broth sauce, combining whole peas with a small portion of pea purée.

• 130 min

Fresh Peas Old Style

Fresh peas simmered with lean salt pork, lettuce and leeks, then lightly thickened with butter and flour.

Fresh Peas with Butter

Shelled fresh peas simmered with onion and lettuce, then lightly bound with butter and flour.

Fresh Peas with Mint

Fresh peas boiled and tossed in mint butter.

Fresh Peas with Tarragon

Tender green peas tossed with butter and fresh tarragon.

Fresh Shelled Beans with Sage and Pork Belly

Fresh white beans gently cooked with a whole piece of cured pork belly, olive oil and sage; the flavourings are removed before serving.

• 65 min