| Foreword |
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xiii | |
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| Introduction |
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xv | |
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1 | (6) |
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Almond and blueberry sponge |
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3 | (1) |
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3 | (3) |
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6 | (1) |
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7 | (6) |
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9 | (1) |
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10 | (1) |
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11 | (2) |
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13 | (6) |
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Almost instant creamed bean soup with rosemary and anchovy butter |
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15 | (1) |
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Red kidney beans baked with chorizo, chilli, garlic and olive oil |
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16 | (1) |
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17 | (2) |
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19 | (7) |
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Beetroot, egg and herring salad |
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21 | (1) |
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Jellied beetroot consomme with sour cream, chives and caviar |
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22 | (1) |
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Beetroot dumplings with horseradish cream |
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23 | (3) |
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26 | (7) |
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Boiled salt beef and carrots, with parsley dumplings and chrain |
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28 | (1) |
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29 | (2) |
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Braised fresh brisket in stout, with onions |
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31 | (2) |
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33 | (6) |
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Roast potatoes in beef dripping |
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35 | (1) |
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Buttery risotto with vermouth, herbs and spring onions |
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35 | (2) |
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37 | (2) |
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39 | (6) |
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Braised wild rabbit with cabbage, garlic and bacon |
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41 | (2) |
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Simple boiled cabbage, butter and white pepper |
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43 | (1) |
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Stewed white cabbage with white wine, thyme and juniper |
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43 | (2) |
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45 | (5) |
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Braised celery hearts with cream and ceps |
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47 | (1) |
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48 | (1) |
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49 | (1) |
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50 | (7) |
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Southern-style fried chicken thighs with garlic cream |
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52 | (1) |
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Roast chicken with bread sauce, best gravy and sausage and bacon rolls |
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53 | (2) |
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55 | (2) |
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57 | (5) |
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59 | (1) |
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Marinated tuna with avocado, chilli and cucumber |
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60 | (1) |
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Crunchy-fried garlic and red chillies |
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61 | (1) |
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62 | (5) |
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Aperitif maison `Baumaniere' |
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64 | (1) |
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64 | (1) |
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65 | (2) |
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67 | (5) |
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69 | (1) |
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Bitter chocolate ice cream |
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69 | (1) |
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Marquise au chocolat `taillevent', sauce a la pistache |
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70 | (2) |
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72 | (5) |
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Chilled cucumber soup with prawns |
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74 | (1) |
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Fillets of lemon sole with dill, cucumber, and butter sauce |
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75 | (1) |
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76 | (1) |
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77 | (7) |
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Mrs Pringle's kofta curry |
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80 | (1) |
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Constance Spry's original coronation chicken salad dressing |
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81 | (1) |
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82 | (2) |
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84 | (6) |
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86 | (1) |
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87 | (1) |
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88 | (2) |
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90 | (5) |
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92 | (1) |
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Fennel soup with parmesan cream |
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92 | (1) |
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Braised pork belly with fennel |
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93 | (2) |
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95 | (6) |
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Piedmontese potato gnocchi with parmesan cream |
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97 | (1) |
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Pumpkin gnocchi with butter and sage |
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98 | (1) |
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Parsley gnocchi in parsley soup |
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99 | (2) |
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101 | (5) |
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103 | (1) |
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104 | (1) |
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104 | (2) |
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106 | (8) |
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Jellied chicken consomme with tarragon cream |
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108 | (1) |
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109 | (2) |
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111 | (1) |
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Red grapefruit and blood-orange jelly with champagne |
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112 | (2) |
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114 | (6) |
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116 | (1) |
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Lemon and ginger syllabub |
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117 | (1) |
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Lemon chicken soup with parsley and cream |
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118 | (2) |
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120 | (5) |
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122 | (1) |
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Braised little gem lettuces with butter and spring onions |
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123 | (1) |
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Cos lettuce hearts, cold curried prawns and eggs |
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123 | (2) |
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125 | (5) |
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Linguine with pesto and new potatoes |
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127 | (1) |
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Linguine with prawns and dill |
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128 | (1) |
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Baked linguine with ham and cheese |
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129 | (1) |
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130 | (6) |
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132 | (1) |
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A superior lobster cocktail |
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133 | (1) |
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Lobster with fennel puree and lobster oil |
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134 | (2) |
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136 | (5) |
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138 | (1) |
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138 | (2) |
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Junket with vanilla and nutmeg |
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140 | (1) |
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141 | (6) |
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143 | (1) |
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Thai pork rissoles with sweet and sour dipping sauce |
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144 | (1) |
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Sweet and sour dipping sauce |
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145 | (1) |
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145 | (2) |
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147 | (5) |
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Mint and elderflower granita |
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149 | (1) |
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Fresh coconut and mint chutney |
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149 | (1) |
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Fresh mint ice cream with chocolate and bourbon sauce |
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150 | (2) |
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152 | (6) |
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154 | (1) |
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Spaghetti with mussels and pesto |
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155 | (1) |
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156 | (2) |
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158 | (6) |
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Steamed marmalade souffle |
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160 | (1) |
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161 | (1) |
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162 | (2) |
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164 | (6) |
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166 | (1) |
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167 | (1) |
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Hot oysters with leeks and curry spices |
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168 | (2) |
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170 | (8) |
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Chicken and spinach pancakes |
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172 | (2) |
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Harry's bar's custard pancakes |
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174 | (2) |
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Yorkshire pudding with sweet white sauce and golden syrup |
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176 | (2) |
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178 | (5) |
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Poached pears with vanilla and eau de vie |
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180 | (1) |
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181 | (1) |
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182 | (1) |
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183 | (5) |
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Almost instant `pea and ham' soup |
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185 | (1) |
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Chilled pea, pear and cucumber soup |
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185 | (1) |
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Spiced lamb meatballs with peas |
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186 | (2) |
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188 | (5) |
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190 | (1) |
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191 | (1) |
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Quatre epices ('four-spice') |
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192 | (1) |
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193 | (5) |
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Fillet of plaice with herb crust |
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195 | (1) |
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Goujons of plaice with coriander dipping sauce |
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196 | (1) |
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Baked whole plaice with lemon butter sauce |
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197 | (1) |
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198 | (5) |
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Roast quails with mushrooms |
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200 | (1) |
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Roast quails with sage and white wine |
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201 | (1) |
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Pot-roast quails with pancetta, marsala and potatoes |
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202 | (1) |
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203 | (6) |
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205 | (1) |
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206 | (1) |
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207 | (2) |
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209 | (6) |
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Rhubarb and almond crumble with custard |
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211 | (1) |
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212 | (1) |
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Suzanne Burke's rhubarb pie |
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213 | (2) |
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215 | (6) |
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217 | (1) |
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218 | (1) |
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219 | (2) |
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221 | (6) |
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223 | (1) |
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224 | (1) |
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Cos lettuce with creamed roquefort, garlic croutons and fried parsley |
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225 | (2) |
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227 | (5) |
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229 | (1) |
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Baked salt cod with milk and parsley |
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229 | (2) |
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231 | (1) |
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232 | (7) |
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234 | (1) |
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235 | (1) |
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Creamed scampi with saffron pilaf |
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236 | (2) |
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238 | (1) |
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239 | (6) |
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241 | (1) |
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Steamed skate with sauce vierge |
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242 | (1) |
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Salad of warm skate with new potatoes |
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243 | (2) |
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245 | (6) |
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Steamed pork, bacon and leek pudding |
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247 | (1) |
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Swirly mincemeat suet pudding with brandy sauce |
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248 | (1) |
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249 | (2) |
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251 | (6) |
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Tarragon and mustard butter for steak and lamb |
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253 | (1) |
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Potted prawns with tarragon |
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253 | (2) |
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Chicken terrine with tarragon |
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255 | (2) |
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257 | (7) |
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Braised salt ox tongue with caper sauce |
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259 | (1) |
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Poached calf's tongues, sauce charcutiere |
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260 | (2) |
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Cold salt ox tongue with eggs `au vert' |
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262 | (2) |
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264 | (5) |
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266 | (1) |
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Gratin of potatoes with black truffle |
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267 | (1) |
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Baked eggs with fresh black truffle |
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268 | (1) |
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269 | (5) |
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Aubergines with sweet sherry vinegar, garlic and mint |
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271 | (1) |
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Vinegar reduction for the making of Bearnaise sauce |
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272 | (1) |
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Simple fried calf's liver with aged balsamic vinegar |
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273 | (1) |
| Recipe Index |
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274 | (5) |
| General Index |
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279 | |
