Recipes By Patricia Wells
56 recipes found
Auvergnese Seven-Hour Leg Of Lamb
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Provençal Leg Of Lamb With Potato Gratin
Tourte Aux Bettes (Swiss Chard Tart)
Civet de lievre marine (Marinated hare stew)
The hare should be marinated for 12 to 24 hours, but no more. If marinated for more than 24 hours, it will lose its freshness. The dish can be prepared several days ahead and reheated just before serving. Use a young hare that weighs no more than six pounds.
Baumaniere's Eggplant Gratin (D'aubergines Baumaniere)
Oyster and Scallop Ragout With Caviar
During the past several months, this has been one of Jamin's most popular dishes. The spinach and scallop molds can be prepared several hours in advance, then cooked at the last minute.
Violet Oon's Singapore chicken curry
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
