Grilled Sole with Lard and Breadcrumbs
Large whole sole lightly coated in fresh pork lard and breadcrumbs, grilled and basted until golden.
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Grilled Striped Red Mullet with Lemon-Parsley Butter
A large striped red mullet grilled over strong heat and spread while piping hot with butter, finely chopped parsley and lemon juice.
Grilled Stuffed Mantis Shrimp
Whole mantis shrimp opened along the back, filled with parsley-garlic breadcrumbs and grilled with olive oil.
Grilled Stuffed Squid
Squid filled with finely chopped tentacles, parsley, a little garlic and generous breadcrumbs, seasoned with olive oil and grilled.
Grilled Sweet Potatoes
Sixteen longitudinal slices from four boiled and grilled sweet potatoes, lightly buttered.
Grilled Tuna Belly with Breadcrumbs
Thin tuna belly slices seasoned with olive oil, salt and pepper, lightly coated with breadcrumbs and grilled, with lemon wedges to serve.
Grilled Veal Kidney with Anchovy Butter
Opened veal kidney marinated with butter, grilled and finished hot with a small ball of anchovy butter.
Gruyère and Mortadella Puffs
Savoury fried puffs made from a cooked flour-and-Gruyère paste, worked with eggs and finished with chunky mortadella dice.
Halibut St. Augustine
Baked halibut steaks over softened onions with fresh tomatoes.
Ham Tea Sandwiches
Small crustless sandwiches of thin white or rye bread, fresh butter and cooked ham, with a cooked tongue variation.
Ham, Chutney and Parmesan Canapés
Buttered toast circles with ham, chutney and Parmesan, warmed under a brief oven finish.
Ham-Stuffed Baked Potatoes
Whole potato shells filled with their own flesh, cooked ham, onion and parsley, then baked until tender.
Hamburg Steaks with Fried Onion Rings
Six seasoned ground-beef patties served with separately fried onion rings.
Hard-Boiled Yolk and Anchovy Sauce
A smooth sauce of sieved hard-boiled egg yolk and anchovy, loosened with olive oil and lemon for grilled fish.
Hare Stew with Mushrooms
Jointed hare browned with onion, garlic, rosemary and prosciutto, then slowly stewed with wine, mushrooms, stock and tomato.
Hash Brown Potatoes
Boiled potatoes chopped finely, browned in a skillet and turned out as one golden omelette-shaped cake.
Hashed Brown Lyonnaise Potatoes
Six cold boiled potatoes hashed with onion, browned and formed into one omelette-shaped cake.
Hashed Potatoes in Cream
Finely hashed boiled potatoes gently warmed in milk and cream with butter, salt, white pepper and nutmeg.
Hashed Potatoes, au Gratin
Finely chopped potatoes simmered with butter, milk and cream, then baked under cheese and butter until golden.
Hazelnut Pudding
A chilled baked pudding of finely ground hazelnuts, milk and savoiardi, lightened with whipped egg whites.
Hazelnut and Almond Rice-Flour Cake
A tall, close-textured cake made with finely ground hazelnuts and almonds, rice flour, whole eggs and butter.
Hollandaise Sauce
A freshly whisked sauce of pasteurized egg yolks, gently melted butter and lemon, served immediately.
Homemade Noodle Paste
Thin cut fresh raw egg noodles ready for cooking.
Honey and Almond Oat Cake Bites
Soft vanilla and almond cake squares with finely milled oats and a light honey glaze. Makes sixteen small bites, two per serving.