French Prune and Nut Soufflé
Warm, light prune soufflé with chopped nuts and three separated eggs.
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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.
French-Style Green Peas with Little Onions
Shelled green peas simmered with small white onions, lettuce and herbs, then finished with butter.
French-Style Long Macaroni with Gruyère
Long tubular pasta finished in hot broth, butter and Gruyère, with Parmesan added just before serving.
French-Style Onion and Bread Soup
Sieved buttery onion broth poured through layers of toasted bread, egg, Gruyère and Parmesan.
French-Style Peas with Egg-Yolk Sauce
Fresh peas and whole lettuce hearts gently cooked in strained young-onion broth, then bound with butter, flour and egg yolks.
French-Style Peas with Onion
Fresh peas simmered with finely sliced browned onion and a light butter-and-broth sauce, flavoured with lettuce hearts that are removed before serving.
Fresh Anchovies alla Marinara
Fresh anchovies gently cooked with a fine garlic-parsley mixture, olive oil and a late addition of water and vinegar.
Fresh Asparagus Polonaise
Boiled asparagus finished with browned butter and bread crumbs.
Fresh Lima Beans
Fresh shelled lima beans boiled and butter-tossed.
Fresh Pea Sformato
A gently set pea mould with prosciutto, Parmesan and a light meat-broth sauce, combining whole peas with a small portion of pea purée.
Fresh Peaches with Rice
Sweet milk rice topped with twelve syrup-poached peach halves.
Fresh Peas with Butter
Shelled fresh peas simmered with onion and lettuce, then lightly bound with butter and flour.
Fresh Peas with Mint
Fresh peas boiled and tossed in mint butter.
Fresh Peas with Tarragon
No1519 tender peas given a teaspoon fresh tarragon during the final pan toss.
Fresh Shelled Beans with Sage and Pork Belly
Fresh white beans gently cooked with a whole piece of cured pork belly, olive oil and sage; the flavourings are removed before serving.