Liver Cacciatora with Onions
Thin liver slices cooked with browned onions and a little red wine.
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Liver with White Wine
Thin slices of liver fried in oil and butter, finished with a light white-wine sauce thickened with flour.
Livornese Clams on Toast
Small clams cooked with browned onion, parsley and tomato, served with their sauce over toasted bread.
Lobster in Tomato, Shallot and Brandy Sauce
Lobster pieces cooked with tomato, shallot, green pepper, sherry and brandy.
Lodi-Style Fried Polenta and Gruyère Parcels
Thin discs of milk polenta paired around Gruyère, dipped in egg and breadcrumbs and fried until golden.
Long Macaroni with Egg-Bound Balsamella
Long macaroni finished in milk, mixed with white sauce enriched off the boil with egg yolk and Parmesan, then lightly browned while remaining moist.
Luisetta’s Almond Soufflé
A delicate almond and vanilla soufflé made from a sweet milk-and-flour cream.
Lychee and Coconut Rose Cake
A low lychee cake with fresh coconut and edible rose petals. Milk and vanilla join the batter, while the lychees are peeled and stoned; the finished bake rests in its tin before cutting.
Lyonnaise Potatoes
Boiled sliced potatoes gently browned with onion and formed into a golden oval.
Macaroni Gratin with Swiss and Parmesan
Macaroni folded into a cheese-enriched milk sauce and baked until golden.
Macaroni with Butter
Long-boiled macaroni dressed with butter and two cheeses.
Macaroni with Tongue, Mushrooms and Wine Tomato Sauce
Hot buttered macaroni with diced cooked tongue, mushrooms and cheese under a wine-enriched tomato sauce.
Maccheroni alla bolognese
Sturdy short pasta with finely diced veal, pancetta and a moist, tomato-free pan sauce.
Macédoine Tartlets
Six pastry tartlets filled with mixed fruit, not vegetables.
Maddalena Sponge Diamonds
Thin golden sponge diamonds made with four yolks, three whipped whites and a little butter, with separate moulded and jam-sandwich options.
Madeleine au Café
Six slices cut from one coffee-scented cake.
Madras Chicken and Mutton Stew with Oysters
Curried chicken and mutton with rice and apple, finished with fully cooked oysters and fried eggplant.
Madras Curried Apple Rings on Rice
Sour apple rings fried with curry and shallot, served on rice with a mild curry sauce.
Malfattini in Brodo
Very fine handmade egg-pasta crumbs simmered in broth, with optional breadcrumb and vegetable variations.
Mango Rice Cake with Yogurt and Mint
Tender cooked rice gives this baked mango cake a soft, grainy texture. A little yogurt goes into the batter and the rest is spooned on top with mint at serving.
Mango and Chocolate Oat Cake
Diced mango and chopped chocolate are folded into a cardamom oat cake with vanilla. The oats rest in the fruit-and-egg mixture, and the shallow bake cools in its tin before ten portions are cut.
Mango and Molasses Cinnamon Mini Cakes
Round mango mini cakes with cinnamon, molasses and rolled oats. Milk softens the quick-cooking flakes during a short rest, giving a moist mixture that is baked in shallow muffin wells.
Mango and Molasses Pistachio Mini Cakes
Diced mango and chopped pistachios are carried in a molasses-cocoa batter. The butter is creamed before the eggs are added, and the small square cakes are baked through rather than judged by their dark colour.
Mango and Mushroom Rice Salad
Cold brown rice, mango, raw button mushrooms, cucumber and radishes are tossed with a spicy basil vinaigrette.