Yesterday I had the following: buttered noodles, buttered sauteed spinach; tiny tomatoes, cut in half, put in an oven dish and sprinkled with bread crumbs, garlic, parsley and a splash of olive oil -  in the oven for about 40 minutes until soft and juicy with a crisp top; white sole fried gently in some butter with a sauce of Noilly Prat, lemon and butter and some fried mushrooms; a salad of raw Belgian endive with a lemon-mayonaise dressing.