French Cuisine: Main Course
- Partridge casserole with pomegranate seeds
- Partrige with grapes
- Partrige with mushrooms
- Pieces of smoked rabbit on a bed of spinach
- Pigeon breast in artichoke bottom on mustard-corns sauce
- Pigeon in white wine
- Poached pigeon breast in yellow boletus mushroom broth
- Polenta timbale with leaf spinach, cheese and chanterelles
- Porter-house steak with herb butter
- Poulard with chanterelles
- Poussin breast glazed with honey, oranges and black olives
- Poussin with morels
- Quails with blueberry
- Quiche lorraine
- Rabbit fillet on spinach
- Rabbit in whit wine
- Roast breast of guinea fowl with potato gratin
- Roast breast of wild duck on cabbage vegetables with duck-liver sauce
- Roast duck breast in orange sauce with champignon filled voul-au-vent
- Roast duck leg with little vegetables and red wine essence
- Roast duck with apples
- Roast duck with herbs in armagnac
- Roast duck with white turnips
- Roast duckling with mustard-corns sauce
- Roast lamb chop in almonds crust on Savoy with potato gratin
- Roast loin of lamb with red peppers sauce
- Roast loin of venison with mashed potatoes with celery
- Roast quail in bacon on braised red cabbage and potato cakes
- Roast saddle of rabbit with green beans and saffron sauce
- Saddle of rabbit with wild duck breast on chanterelles potato tartare
