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11/10/2008
Homemade Demi-Glace
This rich, concentrated sauce is well worth the time it takes to make it.
Issue #116
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
08/11/2005
Lobster Tamarind Bisque
chef Susur Lee's bisque isn't a traditional one-it has no cream or puréed fish-but it's rich in flavor nonetheless.
Issue #56
09/03/2002
Mushroom-Stuffed Sole in a Pastry Crust
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Issue #50
03/01/2002
Summer Lobster Soup
A wonderful take on the traditional lobster bisque that makes the best of summer's harvest.
Does Not Apply
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
09/03/2002
Jellied Consommé with Spring Vegetables
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Issue #50