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Main Courses
Appears in
By Alastair Little and Richard Whittington
Published 1993
- Escalope of Salmon with Herb-dressed Sorrel
- Sliced Sea Bass with Soy and Shredded Vegetables
- Poached Brill on the Bone with Hollandaise Sauce
- Ox-tail Stew with Basil Dumplings
- Tournedos with Polenta and Salsa Verde
- Roast Rack of Lamb with Flageolet Purée
- Beijing Crispy Squab with Chinese Seaweed
- Sauté of Chicken with Morels
© 1993 Alastair Little. All rights reserved.