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Cover Title Page Contents Introduction Basics Stocks

Pasta Mousses Puff Pastry Brioche Walnut and Raisin Bread

Amuse - Bouches

Cep Bavarois, Roast Chicken Jelly, Thyme Foam and Onion Tart Foie Gras Bavarois, Raisin Purée, Fruit Bread Croîtons 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 Consommés

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

Salads

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, CrÈMe 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

Pasta

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

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

Shellfish

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, CrÈMe 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

Fish

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

Meat

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

Game

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 Game Pie 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

Suppliers Acknowledgements eCopyright

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