Bolognese Salt Cod
Unfloured salt cod cooked with garlic, parsley, olive oil and butter, then finished with lemon juice.
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Bolognese Veal Cutlets with Truffles
Breaded veal cutlets topped with thin truffle and Parmesan slices, finished with stock and lemon.
Bolognese Veal and Brain Croquettes
Fine round croquettes of well-braised veal, cooked brain and prosciutto, bound with egg and balsamella and double-coated in fine breadcrumbs.
Bombay Broiled Sheep Kidneys on Curry Toast
Thin sheep-kidney slices seasoned with cayenne and lemon, egg-and-crumb coated, broiled and served on curry-buttered toast.
Bombay Chicken and Herb Croquettes
Deep-fried cooked-hen croquettes with green pepper, garlic, lemon and herbs, with optional tomato-chutney sauce.
Boned Stuffed Thrushes on Clear Aspic
Six small boned birds filled with fine veal, cured tongue, prosciutto and black truffle, gently poached and served cold on individual clear meat jellies.
Boneless Chicken Stuffed with Veal and Cured Tongue
A whole boned chicken enclosing fine veal stuffing with small prosciutto and cured-tongue dice, poached in cloth, then browned and glazed with its own strained jus.
Bracioline alla Bartola
Beef slices browned with a finely chopped prosciutto and vegetable topping, slowly cooked in tomato juices with potato pieces added near the end.
Braised Beef Tongue with Celery
Beef tongue slowly braised with prosciutto and vegetables, then sliced and served with celery and a strained sauce thickened with browned butter and flour.
Braised Broad Beans with Prosciutto and Lettuce
Fresh broad beans, shelled and peeled, gently stewed with young onion, diced prosciutto and roughly chopped lettuce hearts.
Braised Cardoons with Garlic and Parsley
Partly boiled cardoons gently stewed with garlic, parsley and olive oil, then finished with a little Parmesan.
Braised Coot with Pappardelle
Coot and its gizzards braised with vegetables and tomato, served after broad pasta dressed with a sauce enriched with finely chopped cooked breast.
Braised Duck with Mushroom Rice
Duck braised with prosciutto, vegetables, tomato and dried mushrooms, served with rice finished in its strained juices and Parmesan.
Braised Frog with Lemon and Parsley
Prepared frog pieces gently cooked with garlic and parsley, finished with lemon juice.
Braised Lamb Head with Tomato and Parsley
A professionally prepared lamb head braised lengthwise in garlic, parsley, stock and tomato, served as tender boneless meat in its juices.
Braised Mutton Shoulder with Carrots
Rolled mutton shoulder larded with pork fatback, gently braised with its bones, cured pork rind and herbs, then served sliced with carrot rounds and strained juices.
Braised Pigeon with Peas
Whole pigeons browned over onion and prosciutto, gently braised and served with peas cooked in their strained juices.
Braised Pigeons with Sage and Lemon
Young pigeons browned with sage and prosciutto, braised in broth and finished with lemon over toasted bread.
Braised Pike with Marsala
Pike pieces larded with cured fatback and gently braised in a finely chopped vegetable and tomato sauce, finished with Marsala.
Braised Pullet with Risotto
A small whole chicken braised with prosciutto, served with buttery rice enriched by its strained jus and finely chopped cooked giblets.
Braised Red Cabbage with Apples
Tender red-cabbage ribbons and soft apple pieces in a lightly bound wine-vinegar sauce.
Braised Savoy Cabbage with Pancetta
Soft strips of Savoy cabbage slowly cooked with onion and pancetta, finished with a little vinegar and sugar.
Braised Small Onions
Whole small onions browned in butter and finished in meat jus lightly thickened with butter and flour.
Braised Veal Breast with Fennel
Bone-in veal breast browned with a fine pancetta and vegetable mixture, then braised and finished with butter-sautéed fennel wedges.