Main Courses

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Formulas for Flavour

Formulas for Flavour

By John Campbell

Published 2001

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© 2001 John Campbell. All rights reserved.

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In this section

Salmon Mi Cuit, Horseradish Sauce

Sea Bass, Crab Beignet and Fennel

Turbot, Braised Ox Tail, Parsley and Lemon Oil

Roast Organic Chicken, Wild Mushroom Risotto

Barbary Duck, Vanilla-Lime Mash and Jus

Rabbit Saddle, Tarragon Tortellini

Slow Cooked Beef, Rib Meat and Onion Ice Cream

Roast Rump of Lamb, Flageolet Purée and Balsamic Dressing

Pork Loin, White Beans and Grain Mustard

Rack of Venison, Buttered Greens and Chocolate Oil

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