German Vinegar-Spiced Braised Rabbit
Rabbit pieces seasoned with ginger, paprika and vinegar, slowly braised with onion and herbs, with apple compote.
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German Whole Cabbage Stuffed with Ham and Egg
A hollowed cabbage head refilled with its sautéed leaves, ham, crumbs and egg, then baked whole.
German-Style Breadcrumb Sponge
A light breadcrumb sponge with sultanas, small pieces of candied citrus peel and lemon zest, finished with icing sugar.
German-Style Butter Cake
A plain butter-and-vanilla cake lightened with whipped egg whites and baking powder, cooled before serving.
Ginger and Curry Baked Whole Fish
A whole fish baked with fresh ginger, curry powder, green peppers and onion in a light buttery pan sauce.
Girello Cooked in Its Own Juices
Bolognese eye-of-round beef cooked very slowly in a covered casserole with only salt and pepper, allowing its own juices to collect and then reduce.
Glace à l’Orange
Orange-rind and juice infusion stirred into icing sugar as a warm glaze.
Glass Eel Fritters with Sage
Finely chopped stewed glass eels bound with egg, Parmesan and a little breadcrumb, fried by the spoonful and served with lemon.
Golden Bread Croutons
Tiny bread dice fried in clarified butter for soup garnish.
Golden Breaded Chicken Pieces
Young chicken pieces coated in flour and egg, rested cold, crumbed and gently shallow-fried, with lemon wedges.
Golden Egg-Coated Chicken
Small bone-in chicken pieces coated with flour and beaten egg, fried until golden and served with lemon.
Golden Fish-Broth Sauce
A gently thickened fish-broth sauce finished with olive oil, pasteurized egg yolk and lemon, served cold or warm.
Golden Fried Apples
Half-inch apple rounds lightly milk-dipped, floured and butter-fried until golden.
Golden Salt Cod Cutlets
Small crisp cutlets made from finely chopped poached salt cod, anchovies, Parmesan and softened bread, served with lemon.
Golden Sautéed Potatoes
Six boiled potatoes sliced thin and browned in butter as one loose omelette-shaped serving.
Goose Liver and Heart with Lemon
Thick goose liver slices and wedges of heart cooked in their own rendered fat, drained and served simply with lemon.
Goose Liver with Marsala Sauce
Thick goose liver slices cooked in their own fat with the heart, drained and finished in a browned butter, flour and Marsala sauce.
Gooseberries and Cream
Gooseberries and Cream
Greek Rice-Stuffed Cucumbers with White Sauce
Whole hollowed cucumbers filled with rice and green onion, braised in lemon stock and served with white sauce.
Greek salad
Green Bean Frittata
A frittata made with tender green bean pieces sautéed in butter and oil until slightly wrinkled.
Green Bean Sformato
Whole tender green beans bound with white sauce, beaten eggs and Parmesan, gently set in a smooth mould and served hot.
Green Beans Sautéed in Brown Butter
Partly boiled green beans finished in lightly browned butter with a little salt and pepper; zucchini can be prepared in the same simple style.
Green Beans in Lemon and Egg Sauce
Green beans cut into thirds and finished with a light flowing sauce of egg yolk, lemon, flour and defatted broth.