French Cuisine
- Parisienne potatoes, stewed turnips
- Parmantier potatoes, creamed Savoy
- Parmentier potatoes
- Partridge casserole with pomegranate seeds
- Partrige with grapes
- Partrige with mushrooms
- Pâté de foie gras with croûtons on leaf salad
- Pear charlotte with sugar caramel and poppy-seed tartlet on red currant jelly
- Pear tartlet with chocolate on anise mousse
- Pear tartlet with honey sauce
- Peas with lettuce
- Pepper soup with quenelles of fish and saffron
- Perch in tarragon butter
- Petite marmite
- Petite marmite of tomato and pumpkin
- Pheasant liver parfait with mango and Cumberland sauce
- Pieces of smoked rabbit on a bed of spinach
- Pigeon breast in artichoke bottom on mustard-corns sauce
- Pigeon in white wine
- Pike-perch fillet with mushrooms in tarragon sauce
- Pike-perch galantine with herb sauce
- Pineapple au gratin with chocolate ice-cream
- Pineapple tartlet on honey sauce
- Poached angler-fish in marinata of celery
- Poached crayfish in tomato concasse
- Poached fillet of salmon in tarragon sauce
- Poached pigeon breast in yellow boletus mushroom broth
- Poached pike-perch fillet in carrot marinade
- Poached pike-perch in truffle broth
- Poached salmon fillet with hollandaise sauce of green pepper
