Jardinière Vegetables
Small scooped carrot and turnip pieces warmed with peas and green beans.
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Recipes by Alexander Filippini
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Ladyfinger Biscuits
Light finger-shaped sponge biscuits made from whipped eggs, flour and sugar.
Lemon Ice
Lemon water ice with fine citrus aroma.
Lemon Parsley Potatoes
Whole small boiled potatoes warmed in butter, parsley and lemon.
Lobster in Tomato, Shallot and Brandy Sauce
Lobster pieces cooked with tomato, shallot, green pepper, sherry and brandy.
Lyonnaise Potatoes
Boiled sliced potatoes gently browned with onion and formed into a golden oval.
Macaroni Gratin with Swiss and Parmesan
Macaroni folded into a cheese-enriched milk sauce and baked until golden.
Mashed Browned Potatoes
A full batch of buttery mashed potatoes browned with a thin egg glaze.
Mashed Potatoes
Six small potatoes boiled, sieved and gently warmed with milk, butter and nutmeg.
Mint Sauce
Finely minced mint suspended in sweetened vinegar-water sauce.
Old-Fashioned Baked Rice Pudding
Milk-simmered rice mixed with eggs, cream and vanilla, then baked in a shallow pan.
Omelette Lyonnaise
Eight-egg folded omelette on lightly browned onions.
Omelette with Peas
Eight-egg folded omelette with a small quantity of warmed green peas.
Parsley Butter Potatoes
Quartered boiled potatoes gently warmed in butter and parsley.
Parsley Potato Balls
Fried mashed-potato balls with parsley, chervil and nutmeg.
Peach and Raisin Bread Puddings
Individual peach, raisin and bread puddings served warm with the book's separate hot rum sauce.
Plain Folded Omelette
A large milk-enriched egg omelette folded in clarified butter.
Plain Scrambled Eggs
Eight eggs beaten with a little milk, salt and white pepper, then stirred in butter and served hot.
Poached Apples over Vanilla Rice
Whole poached apples set over soft vanilla rice and glazed with a reduced rum syrup.
Poached Eggs Lyonnaise
Poached eggs on soft onions, no toast.
Poached Eggs on Toast with Curry Sauce
Two poached eggs on each toast, covered with a mild curry sauce.
Pommes Anna with Parmesan
Fine raw potato slices layered with butter, Parmesan and seasoning, browned in a pan and finished in the oven.
Potato Brioche Cakes
Six brioche-shaped mashed-potato cakes seasoned with nutmeg and eggs, flour-dusted and oven browned.
Potatoes Bellinzonaise
Warm potato quarters glazed with butter, white pepper and parsley.