The Square: The Cookbook: Volume 1 Savoury

INTRODUCTION

Walnut and Raisin Bread

AMUSE - BOUCHES

Cep Bavarois, Roast Chicken Jelly, Thyme Foam and Onion Tart

Foie Gras Bavarois, Raisin Purée, Fruit Bread Croûtons and Parmesan Foam

Fennel Bavarois, Red Mullet Jelly, Sardine Foam and Anchovy Straws

Pea Bavarois, Mint Jelly, Jersey Royal Foam and Parmesan Feuilleté

SOUPS AND CONSOMMÈS

Roast Chicken Consomme with Stuffed Wings, Morels and Foie Gras

Chilled Tomato Consomme En Gelee with Gazpacho Vinaigrette, Guacamole and Soured Cream Ice Cream

Veloute of Celeriac and Pear with Smoked Partridge and Scotch Eggs

Oxtail Consomme with Warm Winter Canapes

Veloute of Asparagus with Jersey Royals and Flaked Wild Salmon

Summer Minestrone with Pesto-Dressed Cod Flakes, Octopus and Salt and Pepper Squid

Veloute of Oysters with Smoked Eel, Salt Cod, Lemon Oil and Caviar

Field Mushroom Veloute with Truffle Chantilly, Soft-Boiled Egg and a Wild Mushroom Cone

Saddle of Rabbit with Spring Vegetables, Pea Shoots and Tarragon

Salad of Roast Guinea Fowl, Morels, White Asparagus and Pea Shoots with Spring White Truffle and Parmesan

Salad Niçoise with Cornish Mackerel and Gull’s Eggs

Roulade of Octopus with a Citrus Vinaigrette, Mussel and Salt Cod Beignets and Whitebait

Warm Salad of Wild Duck and Caramelised Vegetables with Port-Dressed Currants, Elderberries and Foie Gras

Salad of Skate, Swiss Chard, Salsify and Sprouting Broccoli with Clam Beignets and a Red Wine, Anchovy and Garlic Dressing

Warm Salad of Smoked Haddock with a Soft Poached Egg, Sea Kale and a Light Curry Cream

Salad of Marinated Beetroot and Baked Root Vegetables with Balsamic Cream and Eiswein Vinegar

Salad of Spring Vegetables with Watercress Mousse, Goat’s Milk Puree, Hazelnut and Truffle

FROM THE COLD LARDER

Terrine of Chicken, Foie Gras and Girolles with a Liver Cream and Grilled Leeks

Terrine of Caramelised Vegetables and Pig’s Trotter with Pata Negra, Pickled Beetroot and Dandelion

Ballotine of Salt-Cured Foie Gras with Golden Raisin Puree and Camomile, Apricot and Sauternes Jelly

Terrine of Venison, Mallard, Grouse and Prunes with Green Peppercorns and Spiced Pear and Elderberry Chutney

Tartare of Venison with Pickled Mushrooms, Chestnut, Celeriac and Radish

Cured Fillet of Aged Beef with Tete De Moine, Artichoke, Grilled Ceps, Spring Onions and Truffle

Terrine of Dover Sole with Pickled Cucumber, Smoked Eel, Oysters and Caviar

Rillettes of Smoked Mackerel with a Vinaigrette of Poole Prawns, Oysters and Caviar

Potted Salmon with Cucumber, Créme Fraîche and Watercress

FROM THE HOT LARDER

Roast Foie Gras with a Tarte Fine of Caramelised Chicory, Sweet and Sour Eiswein Glaze and Burnt Orange

Pot-Au-Feu of Foie Gras and Morels with a Duck and Foie Gras Club Sandwich

Mousseline of Grouse with Pearl Barley, Savoy Cabbage, Pancetta and Red Wine

Scorched Onion with a Persillade of Snails and Girolles

Aubergine Caviar with Red Mullet, Squid, Basil and Lemon

Lasagne of Crab with a Cappuccino of Shellfish and a Champagne Foam

Squid Ink Linguine with Red Mullet, Tomato, Preserved Lemon, Bottarga and Fennel

Ravioli of Lobster with Melon, Lardo Di Colonnata and a Shellfish Bisque

Egg Yolk Ravioli with Calf’s Tail, a Fondue of Ceps and White Truffle

Hand-Rolled Macaroni with New Season’s Morels and Spring Truffle Pesto

Tagliatelle with White Truffle From Alba

Cannelloni of Pyrenean Lamb with Glazed Lettuce and Ewe’s Cheese

Hand-Rolled Linguine with Perigord Truffle and Parmesan

Stuffed and Glazed Chicken Wings with Vacherin Mont D’or, Macaroni and Fondue of Leeks and Chanterelles

Risotto of Celery, Walnuts, Chanterelles and Grapes with Truffled Brie

Risotto of Wild Salmon with Fennel, Oysters, Lemon and Watercress

Risotto of Freshwater Crayfish, Sweetcorn, Girolles and Almonds with Beurre Noisette and Tarragon

Risotto Bourguignon with a Soft Poached Egg and Red Wine

Risotto of Smoked Haddock, Leeks and Cauliflower with a Vadouvan Dressing

Saute of Scottish Langoustine Tails with Parmesan Gnocchi and An Emulsion of Potato and Truffle

Roast Scallops with Lightly Curried Cauliflower Puree and a Caper, Raisin and Pomegranate Dressing

Hot and Cold Oysters with Ink Pearls, Seawater Jellies and Caviar

Ragout of Mussels and Clams with Oyster Beignets, Champagne, Leeks and Chives

Grilled Lobster with Coral Farfalle, Rosemary Butter and Ceps

Carpaccio of Scallops with Gazpacho Dressing, Créme Fraiche and Coriander Jellies and Lemon Powder

Lightly Curried Gratin of Lobster with Hand-Rolled Macaroni, Cauliflower, Leeks and Apples

Steamed Courgette Flowers with a Mousseline of Lobster, Grilled King Crab and Lemon Verbena

Buttered Cambridgeshire Asparagus with Spring Onions, Crab and Lemon Verbena

Steamed Sea Bass with Razor Clams, Lardo Di Colonnata, Japanese Mushrooms and Soy

Fillet of Halibut with a Beaufort Crust, Jerusalem Artichoke Purée and a Fondue of Leeks and Chanterelles

Fillet of Brill with a Purée of Peas, Marinated New Potatoes, Garlic Leaves and Morels

Steamed Fillet of Turbot with Cauliflower Cheese and Black Truffle Butter

Steamed Turbot with Warm Potato Pancakes, Cucumber, Iceberg, Crab, Smoked Eel and Caviar

Fillet of Cod with Hazelnut and Summer Truffle Pesto, Grilled Potatoes and Cauliflower Purée

Escalope of Wild Salmon with Crushed Broad Beans, Asparagus, and Jersey Royal, Pea and Mint Ravioli

Steamed Fillet of Cod with Truffle Butter, Creamed Potato, Leek Hearts and Salsify

Fillet of Cod with Hand-Rolled Parsley Farfalle, Girolles, Tomato, Garlic and Thyme

Roast Loin of Monkfish with Glazed Trotter, Savoy Cabbage and Lentils

Fillet of Red Mullet with a Tarte Fine of Sardines and Ratatouille, Lemon Zest and Bottarga

Fillet of John Dory with Black Rice, Langoustine Claws, Sweetcorn and Tarragon

Roulade of Dover Sole and Lobster with Oysters, Sea Kale, Lemon Oil and Chives

Roast Dover Sole with Truffled Cauliflower Purée, Savoy Cabbage, Caramelised Root Vegetables and Red Wine

Fillet of Turbot with Smoked Celeriac Milk Puree, Buttered Cabbage and An Autumn Truffle, Hazelnut and Parmesan Pesto

Fillet of Pollock with a Sourdough Crust, Creamed Potato and Cockles, Winkles and Lemon

Ragout of Brill and Mussels with Leeks, New Potatoes, Lemon Oil and Chives

Fillet of Plaice with Parsley Creamed Potato and Buttered Summer Vegetables

Breast of Chicken with New Season’s Morels and a Crisp Onion and Thyme Tart

Thinly Sliced Breast of Fatted Duck with ‘Garnish Paysanne’ and Apricot

Roast Saddle and Ravioli of Suckling Pig with Sweet and Sour Grapefruit Puree, Crushed Turnip and Chicory

Herb-Crusted Saddle of New Season’s Lamb with Shallot Purée, Balsamic Vinegar and Olive Oil

Loin of Lamb with Pea Purée, Mint Jellies, Spring Vegetables and Jersey Royal Foam

Roasted Calf’s Sweetbreads with Pata Negra, Roasting Juices and Almonds and Girolles

Fillet of Aged Ayrshire Beef with a Croustillant of Oxtail, Bone Marrow, Ceps and Snails

Breast of Guinea Fowl with Buttered Vegetables, Herb Gnocchi and Spring Truffle Pesto

Braised Veal Cheek with Hand-Rolled Macaroni, Cauliflower and Truffle

Roast Rump of Veal with Truffled Spatzle, Calf’s Tongue, Grilled Leeks and Salsify

Rump of Spring Lamb with a Jersey Royal and Broad Bean Croquette, Grelot Onions, Peas and Mint

Breast of Chicken with a Savoury Baked Potato, Caramelised Onion, Lardons, Chanterelles and Red Wine

Roast Saddle of Hare with Green Peppercorns and a Tarte Fine of Celeriac and Pear

Breast of Mallard with Pumpkin and Chestnuts and a Pie of the Leg with Raisins and Livers

Loin of Smoked Fallow Deer with Chestnut Purée, Salt-Baked Beetroot, Creamed Cabbage and Parsley Root

Roast Breast and Croustillant of Grouse with Elderberries, Crushed Root Vegetables and Ceps

Pot-Roast Pheasant with Savoury Dumplings, Parsnips, Quince, Prunes and Bay

Roast Grey-Legged Partridge with Celeriac, Chanterelles and a Veloute of Lentils

Roast Pigeon From Bresse with a Confit of Root Vegetables and Livers and a Croustillant of the Leg with Cabbage

Breast of Pigeon From Bresse with Hot-Smoked Consomme, Buckwheat Gnocchi, Asparagus and Hazelnut Oil

ACKNOWLEDGEMENTS