Pork and Rice Pita Bites
Pan-cooked pork and rice are mixed with grated carrot, spring onion, radish and feta. Serve the topping on crisp pita triangles with lime wedges.
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Pork and Yuca Baguette Bites
Boiled sweet yuca binds pan-cooked pork, tender okra, finely diced radish, allspice and cilantro. Spoon the topping onto crisp baguette toasts.
Pork with Sauerkraut and Wine
Tender pork simmered with sauerkraut, bay, cloves, wine and a little brown sugar.
Porterhouse Steak with Onion-Claret Sauce
Broiled porterhouse with a separately cooked onion, red-wine and stock sauce.
Portugal Beef and Pig-Foot Vegetable Soup
Long-simmered beef and pig feet soup with lettuce, cabbage, pumpkin, carrot and peas.
Portugal Frozen Wine and Grape Pudding
Refrozen vanilla ice cream folded with wine, halved grapes, candied orange and whipped cream.
Portuguese-Style Orange and Almond Cake
A delicate low almond cake with fresh orange juice and potato starch, finished with a thin white lemon-and-rosolio icing.
Potage Dobruska
Barley in No701 broth with wine and six separate toasts.
Potage Livonien
Vegetable-rice purée from No701 broth with cream and No23 croutons.
Potage Nivernais with Parmesan Cheese
Potage Nivernais with Parmesan Cheese
Potage Provençal
Potage Provençal
Potage St. Nazaire
Tomato, fish-bone and white-broth soup finished with tapioca.
Potage Économique
Julienne vegetable, rice and spaghetti soup flavored by salt pork.
Potato Bomboline in Brodo
Tiny golden potato, Parmesan and nutmeg fritters served in hot clear broth.
Potato Brioche Cakes
Six brioche-shaped mashed-potato cakes seasoned with nutmeg and eggs, flour-dusted and oven browned.
Potato Croquettes
Small breadcrumb-coated potato croquettes with butter, Parmesan and a hint of nutmeg.
Potato Curry with Coconut
Thin boiled potato slices briefly simmered in a mild coconut, milk and curry sauce.
Potato Fritters
Twelve grated raw-potato cakes pan-fried six minutes each side.
Potato Gnocchi with Butter and Cheese
Thumb-hollowed potato dumplings dressed with butter and grated cheese, with tomato and milk variations.
Potato Salad with Pickles and Anchovies
Thin cooked potato slices dressed with a finely minced mixture of pickled vegetables, anchovies, hard-boiled eggs and herbs.
Potato Soufflés
Potato Soufflés
Potato Tortino with Balsamella
A shallow baked potato cake enriched with a firm butter-and-flour sauce, Parmesan and eggs.
Potato Tortino with Eggs and Parmesan
A shallow golden potato cake made from smooth buttery mash, eggs and Parmesan in a lightly crumbed dish.
Potato and Artichoke Sauce with Sherry
Cooked artichoke hearts are blended with dry sherry, lemon juice and paprika, then folded into hand-mashed boiled potato. The sherry is added uncooked, giving this smooth sauce a direct wine flavour.