Polish Calves Feet in Vinegar Parsley Sauce
Tender deboned calves feet briefly simmered in a tangy onion gravy finished with egg yolk.
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Polish Chicken and Pearl-Barley Soup
A hot broth of whole chicken, pearl barley, onion, carrots and celery with parsley, chicken served alongside.
Polish Currant-Stuffed Apple Dumplings
Whole currant-filled apples wrapped in butter pastry and baked, with a separately prepared wine sauce.
Polish Hen Stew with Sauerkraut and Sorrel
Jointed chicken simmered with carrots, potato, sauerkraut and sorrel, finished with wine over rice.
Polish Meringue-Topped Rice Pudding
Baked rice-and-raisin custard crowned with lightly browned vanilla meringue.
Polish Shrimp and Sardine Salad
Cold shrimp and sardines with egg, pickles, capers and a vinegar-bright mayonnaise on lettuce.
Polish Sweet-Sour Stewed Green Beans
Tender cut green beans in a browned butter-flour sauce with vinegar, brown sugar, cinnamon and cloves.
Polish Vinegar-Poached Eggs on Toast
Eggs poached in a strong vinegar-water bath, served on buttered toast with a sweet-sour pan sauce.
Polish Whole Fish Filled with Its Mince
A whole fish skin carefully filled with its minced flesh, onion, soaked bread and eggs, gently poached with lemon.
Pollo al Diavolo
A young chicken opened flat and grilled, repeatedly brushed with butter and seasoned simply with salt and pepper.
Pomegranate and Fig Cake Bites
Small squares of rose-scented butter cake with figs, pomegranate arils and a scattering of flaked almonds. Makes sixteen bites, two per serving.
Pomegranate and Lemon Mini Cakes
Small lemon and almond cakes studded with pomegranate arils and finished with a light honey glaze. Makes twelve cakes.
Pomegranate and Plum Ginger Cake
Pomegranate arils and plum dice are baked with ground ginger in a small round cake. The spices and baking powder are dispersed through the flour; rest the bake before cutting ten portions.
Pomegranate and Raisin Mini Cakes
Pomegranate arils, raisins and finely sliced mint fill small dessert squares. Only the arils are used from the pomegranate, and the baking powder is combined with flour before the batter is baked.
Pommes Anna with Parmesan
Fine raw potato slices layered with butter, Parmesan and seasoning, browned in a pan and finished in the oven.
Porcini Mushroom Sformato
Finely chopped porcini cooked with butter and meat jus, bound with balsamella, Parmesan and eggs in a gently steamed mould.
Porcini Risotto
Rice with finely chopped porcini cooked in a strained tomato and vegetable sauce, finished with butter and Parmesan.
Porcini Stewed with Tomato and Nepitella
Thinly sliced porcini gently cooked with whole garlic, nepitella and a restrained amount of plain tomato juice.
Porgies Sauté Senart
Six pan-fried porgies finished with hot parsley leaves and lemon pan butter.
Porgies, Monastère
Six baked whole porgies under a cream-fish-liquor sauce, with hard-boiled egg white inside and yolk on top.
Pork Brain and Cream Budino
A delicate smooth savoury pudding of gently cooked pork brains, cream, Parmesan and eggs, set in a water bath and served warm or chilled.
Pork Loin Roasted in Milk
Pork loin gently cooked in milk and browned, served with toast spread with the savoury milk curds left in the pan.
Pork Tenderloins Lyonnaise
Pork Tenderloins Lyonnaise
Pork and Rice Pasta Bake
Pork, cabbage and onion cook with a lemongrass infusion, then bake with rice, pasta and spinach. Lime wedges accompany the dish.