DOCUMENT

5 Meat 89 Stu ed duck 90 Goose (without stu ng) 92 Chicken 94 Chicken breast in mustard sauce 96 Spiced chicken and eggplant 98 Chicken thighs 100 Stu ed turkey 102 Turkey drumstick 104 Fillet of veal (low temperature cooking) 106 Roast fillet of veal 108 Veal knuckle 110 Roast saddle of veal 112 Saddle of veal (low temperature cooking) 114 Braised veal 116 Leg of lamb 118 Roast saddle of lamb 120 Saddle of lamb (low temperature cooking) 122 Roast fillet of beef 124 Fillet of beef (low temperature cooking) 126 Minced beef hash 128 Braised beef 130 Sirloin joint (roast) 132 Roast sirloin joint (low temperature cooking) 134 Meat loaf 136 Roast gammon 138 Gammon (low temperature cooking) 140 Meatballs 142 Ham roast 144 Roast fillet of pork 146 Fillet of pork (low temperature cooking) 148 Pork fillet in a Roquefort sauce 150 Rabbit 152 Saddle of venison 154 Roebuck saddle 156 Fish 158 Fish curry 160 Trout 162 Carp 164 Australian salmon 166 Salmon fillet 168 Bakes and gratins 171 Chicory gratin 172 Chicken and mushroom pie 174 Potato and cheese gratin 176 Lasagne 178 Pasta bake 180 Paella 182 Zucchini moussaka 184 Vegetables and side dishes 187 Jacket potatoes 188 Beans in a thyme sauce 190 Carrots in a chervil cream sauce 192 New potatoes 194 Rice 196 Boiled potatoes 198 Tomato risotto 200 Soups and stews 203 Custard royale 204 Pumpkin soup 206 Minestrone 208 Tomato soup 210 White cabbage stew 212 Dessert 215 Sweet bread and butter pudding 216 Crème caramel 218 Fruit crumble 220 Quark sou˜é 222 Mini chocolate sponges 224