Main Courses

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

© 1993 Alastair Little. All rights reserved.

In this section

New England Cod Chowder

Calves’ Liver with Beetroot

Saltimbocca of Red Mullet

Pork Cooked in Milk

Crispy Roast Duck

Confit Sarladaise

Preserving the Confit

Making Confit Sarladaise

Truffled Poached Chicken

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