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Entrées: Escalopes

Escalopes de porc à la Lyonnaise are fillets cut in oval slices, breadcrumbed and fried; dressed in a border, covered with Soubise sauce, sprinkled with breadcrumbs and browned.

Escalopes de porc à la Robert are breadcrumbed and fried, and served with Robert sauce; à l'Indienne-with Indian sauce.

Croustades de porc à la Diable are little fillets on croûtes of fried bread, covered with a tomato sauce with cayenne, and sprinkled with grated cheese and breadcrumbs.

Ragoût de porc à la Portugaise is a stew of pork with Spanish onions. Aux cornichons, it is dressed with pickled gherkins.

Crépinettes à la sauce piquante are fried sausage balls or cakes, served with piquante sauce.

They are also served aux épinards, with spinach; and à la Française, with fried potatoes.