Flageolets Sauté au Tarragon
Flageolets Sauté au Tarragon
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Florentine Baked Eel
Skinned eel pieces marinated in olive oil, salt and pepper, rolled in breadcrumbs and baked with garlic and sage.
Florentine Black Cuttlefish Risotto
A dark ink-coloured risotto with small cuttlefish pieces and cooked chard, served fairly dry with Parmesan on the side.
Florentine Frog and Egg Skillet
Floured frog pieces browned in olive oil and enclosed in gently set eggs, served in their cooking pan.
Florentine Kidneys with Butter and Parsley
Kidney halves seasoned with butter and parsley under refrigeration, then cooked through in the pan; a breadcrumb-coated grilled variation is included.
Florentine Rapini with Garlic
Turnip shoots and tender leaves boiled, squeezed and sautéed thoroughly in olive oil with garlic.
Florentine Salt Cod
Floured salt cod browned with whole garlic cloves and finished with a little plain tomato sauce.
Florentine Veal Polpettone
A round veal and prosciutto loaf browned in a vegetable soffritto, gently braised and served with thick pan juices and lemon.
Flounder and Salt-Cod Chowder
A curry-scented fish chowder built from flounder-bone broth, vegetables, rice and a little dried salt cod.
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.
Flour-Fried Zucchini Strips
Small zucchini cut into slender strips, salted, coated in flour while still damp and fried without egg or batter.
Folded Prosciutto Frittata
Thin pieces of fatty prosciutto cooked in butter and enclosed in a frittata folded in half.
Folded Veal Kidney Frittata
Grilled veal kidney sliced thinly and folded into an egg frittata with parsley and Parmesan.
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 Cream of Chicken
Pounded fowl and sieved broth thickened with roux, yolk-cream liaison and No23 croutons.
French Flageolets, Cubannaise
French Flageolets, Cubannaise
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 Pancakes with Sugar
Thin vanilla and orange scented pancakes, rolled and lightly dusted with sugar.