English Pigeon and Oyster Pie
Tender oyster-stuffed pigeons enclosed in butter pastry with their reduced stew sauce.
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English Steamed Currant and Suet Dumplings
Egg-size steamed sweet dumplings of suet, currants and nutmeg, with lemon sauce.
English Veal Loin Roast with Tomato
Thinly sliced veal loin roasted over tomatoes, onions and parsley.
English Wine-Jelly Chocolate Layer Cake
Three sponge layers spread with wine-flavoured jelly and coated in vanilla chocolate icing.
French Almond and Cake-Crumb Pudding
Slow-baked almond pudding with lemon, brandy, stale cake crumbs and folded egg whites.
French Almond and Rum Tart with Sugar Glaze
A pre-baked sweet crust filled with airy almond-rum batter and finished with a thin boiled sugar glaze.
French Apple Fritters with Orange Flower and Wine Sauce
Sugar-and-lemon apple slices in an egg batter scented with orange-flower water, fried golden.
French Apple and Currant Meringue Pie
Finely chopped apple and currants baked with yolks in a butter crust, then browned under meringue.
French Bacon-Larded Beef Roast with Carrots
A round of beef larded with bacon, browned and slowly cooked with onion, then finished with carrots, garlic and a flour-butter gravy.
French Cracker Baked Omelet
An airy baked egg and milk omelet lightly bound with six crushed soda crackers.
French Lettuce with Hard-Boiled Yolk Vinaigrette
Tender inner lettuce leaves tossed with hard-boiled yolks, olive oil and white wine vinegar.
French Oyster-Stuffed Roast Partridges
Young partridges filled with chopped oysters, covered in thin bacon and roasted, served with toast.
French Prune and Nut Soufflé
Warm, light prune soufflé with chopped nuts and three separated eggs.
French Rabbits Braised with Claret
Jointed rabbits browned with onion and garlic, slowly stewed and finished with a butter-flour claret sauce.
French Salt-Pork Braised Sweetbreads
Parboiled sweetbreads oven-braised with salt pork, carrot, onion, herbs and stock, served with mushrooms.
French Strawberry, Macaroon and Meringue Pudding
Wine-dipped macaroons, strawberries and baked yolk custard under a browned egg-white top.
French Sweet Butter Rolls
Soft enriched rolls made from bread dough with butter, sugar and four eggs, glazed with egg before baking.
French Thin Lemon Cookies
Thin rolled lemon-extract cookies from a rich butter, egg and sugar dough.
French Veal Hash with Bacon and Egg Sauce
Small veal pieces cooked with bacon, onion, garlic and herbs, finished with vinegar and a heated yolk liaison.
French Venison and Port Pie
Tender venison in port and spice sauce enclosed in a double butter pastry.
French Waffles
Golden waffles lifted with beaten egg whites and served hot with a light dusting of powdered sugar.
French Wine and Rose Custard Float
Wine-dampened sponge cake covered with rose-scented boiled custard and sweet whipped whites, served cold.
Fried Beef Boulettes with Tomato Sauce
Lemon and parsley beef balls fried golden and served with a warm tomato sauce.
Fried Chicken and Turkey Puff Pastries
Thin puff-pastry parcels filled with cooked chicken, turkey and truffle, fried and served with tomato sauce.