Okra Andalouse
Twenty-four okras oven-braised with four fresh tomatoes and onion, served with six toast halves.
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Okra Sauté Creole
Whole tender okra sautéed in butter and finished in a chunky Creole tomato and mushroom sauce.
Onions and Leeks in White Sauce
Tender small onions and leeks coated in a smooth peppered milk sauce.
Oriental Vegetables
Eggplant, okra and tomatoes baked with Spanish onion, curry and a buttery breadcrumb topping.
Oven-Baked Potato and Parmesan Balls
Soft mashed-potato balls with egg and a little flour, browned in the oven with Parmesan.
Overnight Rye Bread
Four loaves of mixed wheat and rye bread with caraway seed and an overnight sponge.
Oyster Plant in Cream
Boiled salsify roots in cream sauce with a separate acidulated wash.
Parmesan Rice with Tomato Sauce
Soft boiled rice steamed under Parmesan and finished with a seasoned tomato sauce.
Parsley Butter Potatoes
Quartered boiled potatoes gently warmed in butter and parsley.
Parsley Potato Balls
Fried mashed-potato balls with parsley, chervil and nutmeg.
Pear-Shaped Stuffed Rice Croquettes
Firm Parmesan rice moulded into little pears around a delicate chicken-liver and lamb-sweetbread filling, then crumbed and fried.
Peas with Mint
Warm green peas lightly glossed with butter and chopped mint.
Peas with Pancetta, Garlic and Parsley
Fresh peas braised with finely chopped pancetta, garlic and parsley, with an optional way to use tender pea pods.
Peas with Smoked Prosciutto
Fresh peas gently braised with diced smoked cured ham and a little butter, with young onion removed before serving.
Philadelphia Potato Rolls
Roasted potato flesh folded with whipped egg whites, shaped into rolls and baked.
Plain Broiled Tomatoes
Six firm tomatoes halved and broiled with salt, pepper and a little sugar.
Polish Sweet-Sour Stewed Green Beans
Tender cut green beans in a browned butter-flour sauce with vinegar, brown sugar, cinnamon and cloves.
Pommes Anna with Parmesan
Thin potato slices layered with butter, Parmesan and seasoning, browned in a pan and finished in the oven.
Porcini Mushroom Sformato
Finely chopped porcini cooked with butter and meat jus, bound with balsamella, Parmesan and eggs in a gently steamed mould.
Porcini Stewed with Tomato and Nepitella
Thinly sliced porcini gently cooked with whole garlic, nepitella and a restrained amount of plain tomato juice.
Potato Batonnets
Short crumb-coated potato sticks with Parmesan and parsley, fried until golden.
Potato Brioche Cakes
Six brioche-shaped mashed-potato cakes seasoned with nutmeg and eggs, flour-dusted and oven browned.
Potato Croquettes
Small breadcrumb-coated potato croquettes with butter, Parmesan and a hint of nutmeg.
Potato Croquettes with Parmesan Cheese
Potato croquettes enriched with Parmesan and fried in a grated Parmesan coating.