Cold Stewed Prunes and Pear Halves
The reviewed claret-and-spice stewed prunes from No. 1 with six peeled pear halves added just before simmering, served cold.
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Cold Stewed Prunes with Claret
Prunes soaked overnight, gently simmered with wine, lemon and warm spices, then served cold.
Cold Sweet-Sour Trout with Raisins
Cooked trout served cold beneath a lemon-vinegar sauce with raisins and warm spice.
Cold Veal Roulade with Chicken and Mortadella
A thin veal wrapper encloses alternating chicken and cured-meat strips held in fine veal stuffing, slowly braised and served in cold slices.
Comacchio Eel Stew
Skin-on eel gently simmered with chunky vegetables in its own fat, finished with vinegar and tomato paste and served over dried bread.
Combination of Vegetables
Corn kernels, cooked peas and sweet peppers sautéed together.
Compote of Apricots
Canned apricots with warm maraschino-sugar syrup.
Compote of Pears
Preserved pears in their own syrup reboiled with vanilla, sugar and cinnamon.
Compote of Raspberries with Wine
Fresh raspberries dressed with cooled reduced claret, kirsch and cinnamon.
Concentrated Beef Broth
A clear, deeply concentrated broth made by gently simmering thin slices of beef for six hours.
Consommé Algerien
Consommé Algerien
Consommé Argenteuil
Documentary adaptation of printed No1741; source timings are guides, with actual output and safe endpoints to be measured.
Consommé Brunoise
Clear beef consommé with tiny diced braised vegetables, rice and peas.
Consommé Brunoise with Semolina
No52 consommé with braised vegetable dice and raw semolina.
Consommé Nivernaise
Documentary adaptation of printed No1686; source timings are guides, with actual output and safe endpoints to be measured.
Consommé with Rice
Clear beef consommé carrying separately boiled rice.
Corn and Beef Pasta
Beef mince, corn and sweetcorn cook with jalapeño, cumin and onion. Pasta is folded into the pan before serving.
Corn and Queso Fresco Soup
Corn and onion simmer with chipotle peppers in adobo. Avocado and queso fresco finish this very spicy soup, with lime served alongside.
Corn and Queso Fresco with Cilantro
Tender steamed sweetcorn is partly mashed with yogurt and folded with queso fresco, finely diced sweet pepper, paprika and cilantro. Serve with toast.
Corn and Sweet Pepper Filo Bites
Mashed avocado binds sweetcorn, diced sweet pepper, chipotle in adobo, cilantro and herbs. This very hot topping is served on golden baked filo squares.
Corn and Tomato Quinoa Salad
Chilled quinoa, corn, tomato, radish and queso fresco are tossed with cumin vinaigrette. Lime wedges are served alongside.
Cornmeal Cake with Raisins and Halved Pine Nuts
The richer version of Artusi’s cornmeal cake, with measured raisins, crosswise-halved pine nuts, a little sugar and lard.
Cornmeal Dodgers
Twelve oval baked cornmeal pieces filled with butter.
Cornmeal Muffins
Six lightly sweetened cornmeal muffins with a golden baked top.