Poached Fillet of Sole Bréval

Poached Fillet of Sole Palace

Fish and Shellfish Vol-au-Vent

Yeast Buns

Stuffed Aubergines

Shallow-Fried Supreme of Salt Cod Florentine Style

Poached Fillet of Sole D’Antin (Filet de Sole D’Antin)

Lobster Cardinal (Homard Cardinal)

Scallops in Cheese Sauce (Coquilles Saint-Jacques Mornay)

Stewed Octopus in Tomato Sauce and Basil (Polpi in Umido)

Baked Supreme of Swordfish with Tomato and Herbs

Phulka (India)

Pimento Coulis

Concasse is a coarsly chopped mixture, usually tomatoes, that have been peeled and seeded.

Basil, Lemon and Nutmeg Stuffing

Buttercream

First Soup Stock

Second Soup Stock

Cauliflower and Anchovy Salad (Insalata di Rinforzo)

Stir-Fried French Beans (Chow Dau Kok)

Boiled Jerusalem Artichokes (Topinambours Nature)

Indian Spiced Puree of Courgettes (Gooda Bartha)

Thia Stir-Fried Mixed Green Vegetables

Bean Soup

Indian Stir-Fried Mixed Vegetables (Sabzi Bhaji)