A Croque Monsieur Salad
The Lemon-Basil Vinaigrette:
1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.
2. Prepare the sa... Read More
|
Asperges a la Vinaigrette (Asparagus Vinaigrette)
Place asparagus on a platter and let cool to room temperature.
Pass the oil, vinegar, salt and pepper around the table. Pour some oil
(about 2 T) and some vinegar (about 1 t) ont... Read More
|
Beinets Or French Fritters
These are as light as air. Heat deep fat to 370
degrees. Combine water, butter and flour in a saucepan
and boil (stirring constantly) over low heat for about
5 minutes. Re... Read More
|
Bitoque Provencal
Soak crumbs in milk. Squeeze crumbs to remove excess milk. In a bowl, combine moistened crumbs, ground beef, salt, pepper, onion and garlic. Mix well preferably with your hands. Form mixture int... Read More
|
Bouchees Pauillacaise (Potato Balls with Meat Filling)
Steam potatoes until soft. Preheat oven to 300 F.
Meat filling:
Melt butter or oil in a saucepapn. Add the shallots and onion and saute
over a low fire. Add the flour and... Read More
|
Brennan's Banana Beignets
BEIGNETS:
Mix flour, sugar and baking powder in bowl. Add
milk, beer and egg and stir until smooth.
Heat oil in deep fryer or heavy deep skillet to<... Read More
|
Brochette Dijon Flambe *** (smcd91f)
IN SAUCEPAN, COMBINE GARLIC, THYME, LEMON JUICE AND DRAMBUIE. COOK
OVER MEDIUM HEAT ABOUT 10 MINUTES UNTIL REDUCED SLIGHTLY. STIR IN
MUSTARD AND HONEY AND SIMMER FOR A FEW MINUTES. ... Read More
|
Butter Sponge for French Pastry
Combine eggs and sugar. Heat over hot water, beating constantly
until warm (95 F). Remove from fire and beat until cool and stiff.
Add flour which has been sifted, measured, and s... Read More
|
CASSOULET-Lloyd Evans
Preparation :
Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes.
Remove from heat, cover and let stand 1 hour. Add salt, bring to
boil again and simmer 1 ... Read More
|
Chaussons La Confiture
Heat oven to 200oC.
Roll out the pastry to about 1/2 cm thick.
Cut out rounds using a 10 cm diameter cutter or a glass.
Cover one side of the rounds with jam.
Beat t... Read More
|
Chicken Francaise
Beat eggs, about 1 egg for every 2 pieces of chicken,
add some milk, garlic salt and Lowrys seasoning
pepper. Gradually add Wondra flour- DO NOT SUBSTITUTE,
until the batter... Read More
|
Chicken Francaise #5
Season flour with salt, pepper, garlic powder,
oregano, basil and parsley. Flour, egg wash and flour
chicken breasts. Saute in hot butter until chicken is
no longer pink. LE... Read More
|
Chicken Picardy With Dill Sauce
Recipe by: Marcel Kerval of Cafe de France, St. Louis, MO
Preparation Time: 0:40
NOTE: This recipe calls for Marcel Kerval's dill sauce. Please see the
recipe for "Dill Sauc... Read More
|
Chicken With Cucumber And Saffron
1. Cut each chicken breast in half. Discard peripheral
fat and membranes. 2. Core the tomatoes and cut them
into 1/2-in cubes. There should be about
2 1/2 c. loosely packe... Read More
|
Chicken With Winter Vegetables
1. Place the chicken breast halves on a flat surface
and trim away and discard fat. Sprinkle with salt and
pepper. 2. Peel the carrots. If using large carrots,
cut into stic... Read More
|
Chocolate Truffles (french-style)
Melt the chocolate in the top of a double boiler. Do not cook the
chocolate. This should be done SLOWLY over minimum heat.
Boil the cream. Once the chocolate is completel... Read More
|
Classic Cassoulet
1. Place beans in large Dutch oven and add water to cover by 3 inch Heat
over medium heat to boiling. 2. Meanwhile, prepare bouquet garni. Scrub 1
carrot and trim ends. Peel 1 onion and s... Read More
|
Coq au Vin (Chicken Braised in Red Wine)
Brown the chicken in the butter in a frying pan over moderate heat. Place
chicken in a heavy casserole.
Brown the onions and bacon in the frying pan and add to the chicken.
... Read More
|
COQ AU VIN BLANC - McCalls Cooking School
In a large skillet over medium-high heat, melt the butter. Add chicken
pieces skin side down and brown well. Using tongs, turn chicken pieces
to brown on all sides. Transfer chick... Read More
|
Croquettes De Couscous Et Pois Chiches
Preheat oven to 350F. Spread sunflower seeds on a baking tray. Remove any
shells or discolored seeds. Bake 5-7 minutes until seeds smell nutty and
darken slightly. Grind seeds in a... Read More
|
Egga a la Nouvelle Orleans
-BRANDY CREAM SAUCE-
1 c Butter
1 1/4 c Flour
5 c Hot milk
3/4 ts Salt
1/4 ts Black pepper
2 oz Brandy
16 Eggs
... Read More
|
Ellen's Basil Boursin
In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a ... Read More
|
Escargots En Cercueils ( Snails In Puff Pastry Shells )
*Note: Butter should be cut into 12 pieces.
Drain snail juices into small saucepan. Place snails in bowl. Add wine,
onion, shallot, garlic, salt, pepper and nutmeg to jui... Read More
|
Etouffade de Pommes de Terre (Smothered Potatoes)
In a heavy bottomed covered pot, heat oil over medium heat. Add the
onions and shallots, the ventreche, bacon, or ham, thyme, and bay leaf.
Stir and let cook about 10 minutes. Sprinkle... Read More
|
Feuillete D'escargots Et Cepes Au Santenay
* Other wild or cultivated mushrooms may be substituted
** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock.
For Feuilletes: ?????
Roll out your p... Read More
|
Filet De Vivaneau Sauce D'algues
* Fish scraps: Heads and bones of red snapper, turbot,
sole or halibut. ** Bouquet garni - a leek tied with
parsley, whole cloves, thyme, a bay leaf and whole
peppercorns... Read More
|
Flavoured Vinegars
Flavoured wine vinegar has been an important ingredient in French
cooking since medieval times when vinegar was essential in order to
keep meat edible in warm weather.
|
Fondant with Pears or Cherries
Chop unpeeled pears into bite-sized chunks. (Or pit cherries and cut
in half.) Arrange the fruit on the bottom of a greased tart pan.
To make the pastry, mix all ingredient... Read More
|
Fraise Au Vin Rouge
Stem the strawberries. Leave small berries whole; halve or quarter
large ones. Place the berries in a bowl and sprinkle with sugar to
taste.
Combine the lemon jui... Read More
|
French Apple Cake
Combine cake mix, pudding mix, eggs, water, oil, and sour cream in
large mixer bowl. Blend, then beat at medium speed of electric mixer
for 4 minutes. Combine raisins, apple, and sp... Read More
|
European 