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Main Courses
Appears in
By Alastair Little and Richard Whittington
Published 1993
- Grilled Sea Bass with Parsley Salad
- Partridge with Braised Cabbage and Pancetta
- Sole Florentine
- Japanese-style Belly Pork with Dancing Bonito
- Osso Buco with Risotto Milanese
- Calves’ Liver with Melted Onions and Sage
- Salmis of Grouse
- Wrapped Breast of Chicken with Wild Mushrooms
- Turbot Steak with Ceps
© 1993 Alastair Little. All rights reserved.