CONTENTS

Praise for Roast Chicken and Other Stories

Jeremiah Tower’s Montpellier butter

Old-fashioned egg sauce

Salade niçoise

Anchovy and onion tarts

Délices d’Argenteuil

Grilled asparagus with Parmesan

Gratin of brains with sorrel

Cervelles au beurre noir

Salad of calves’ brains with sauce ravigote

Deep-fried calves’ brains with sauce gribiche

Sauté of calves’ brains with cilantro, chillies, ginger, and garlic

Cèpe and potato broth

Grilled breast of chicken with Provençal vegetables and aïoli

Poulet poché à la crème with crêpes Parmentier

Poulet sauté au vinaigre

Saint-Émilion au chocolat

Milk chocolate malt ice cream

Chocolate pithiviers

Chocolate bavarois

Petit pot au chocolat

Cilantro and coconut soup

Le grand aïoli

Poached cod with lentils and salsa verde

Poached cod with pickled vegetable relish

Brandade de morue

Crab vinaigrette with herbs

Crème Chantilly

Francis Coulson’s strawberry pots de crème

Crème brûlée

Caramel ice cream

Vanilla ice cream

Lemon surprise pudding

Bread and butter pudding

Crème renversée à l’orange

Passion fruit bavarois

Grilled eggplant with a dressing of olive oil, garlic, and basil

Spiced eggplant salad

Creamed eggplant

Eggplant baked with herbs and cream

Grilled eggplant with pesto

Vinegared eggplant with chilli and spring onion

Grilled eggplant with sesame

Oeufs en meurette

Salade frisée aux lardons

Eggs Florentine

Lacy’s oeufs en cocotte

Braised endives

Endives an gratin

Creamed endives

Pickled endives

Baked new garlic with creamed goat’s cheese

Deep-fried garlic

Garlic purée and garlic sauce

Garlic and sorrel soup with Parmesan croûtons

Roast grouse with bread sauce and game crumbs

Warm hake with thinned mayonnaise and capers

Fillet of hake with herb crust

Roasted lambs’ kidneys with cabbage and mustard dressing

Grilled veal kidneys with rosemary and anchovy butter

Sauté of veal kidneys with shallots, sage, and beurre noisette

Breast of lamb Ste-Ménéhould

Roast leg of lamb with anchovy, garlic, and rosemary

Marinated and grilled lamb cutlets with hummus, olive oil, and cilantro

Roast best end of lamb with eggplant and basil cream sauce

Leeks vinaigrette

Leeks with cream and mint

Calves’ liver Venetian style

Richard Olney’s terrine of poultry livers

Duck livers, crêpes Parmentier, and onion marmalade

Olive oil mashed potatoes

Grilled red onion relish

Creamed onions with rosemary

Parmesan fritters

Crisp Parmesan crackers

Potato purée with parsley

Gay Bilson’s parsley salad

Piedmontese peppers

Roulade of peppers and eggplant

Rowley’s vinaigrette of red peppers and anchovy

Red pepper tart

Chilled pimiento soup with basil

PORK PIECES AND BACON BITS

A sauce to serve with boiled ham

Prosciutto with warm wilted greens

Old-fashioned pork terrine

Slow-braised belly pork with soy, ginger, and garlic

Petit salé aux lentilles

Roast potatoes with olive oil, rosemary, and garlic

Potato, tomato, and basil soup

Braised rabbit with white wine, shallots, rosemary, and cream

Stewed rabbit with balsamic vinegar and parsnip purée

Roasted leg of rabbit with bacon and a mustard sauce

Saffron mashed potatoes

Saffron cream dressing

Saffron soup with mussels

Salmon in pastry with currants and ginger

Poached salmon with beurre blanc

Grilled salmon, sauce verte, and fennel salad

Poached salmon, hollandaise sauce, and pickled cucumber

Ceviche of salmon

Scallops sauté Provençal

Scallop and artichoke soup

SMOKED HADDOCK

Smoked haddock baked with potatoes and cream

Omelette Arnold Bennett

Curried smoked haddock soup

Spinach mousse with anchovy hollandaise

Spinach dumplings

Cold spinach with crème fraîche, garlic, and black pepper

Roast squab with braised lettuce, peas, and bacon

Grilled squab with shallots, sherry vinegar, and walnut oil

Steak au poivre

SWEETBREADS

Ris de veau aux morilles

Breadcrumbed veal sweetbreads with tartar sauce

Blanquette of lamb’s sweetbreads

Creamed tomatoes on toast

Tomato and pesto tarts

Pappa al Pomodoro

Tripes à la lyonnaise

Callos a la Madrilena (Tripe Madrid-style)

Deep-fried tripe with green paste

Roast shin of veal

Saltimbocca alla Romana

Salted calves’ tongue with Madeira sauce

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