Oie Braisee aux Marrons Recipe
Print Recipe Braised Goose with Chestnut and Sausage Stuffing There are many who prefer braised goose to roast goose because
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Coq Au Vin Recipe
Print Recipe COQ AU VIN [Chicken in Red Wine with Onions, Mushrooms, and Bacon] This popular dish may be called
Continue ReadingFricassee de Poulet a L’ancienne Recipe
Print Recipe Old-fashioned Chicken Fricassee with Wine-flavored Cream Sauce, Onions, and Mushrooms For this traditional Sunday dinner dish, which is
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Print Recipe HOMARD THERMIDOR [Lobster Thermidor-Gratinéed in its Shell] So many steps are involved in the preparation of a really
Continue ReadingCoqulles St.Jacques a La Parisienne Recipe
Print Recipe Scallops and Mushrooms in White Wine Sauce Exactly the same sauce parisienne as that for the poached fish
Continue ReadingSole a La Dieppoise Recipe
Print Recipe SOLE À LA DIEPPOISE [Fish Filets with Mussels and Shrimp] Arrange the poached fish filets on a lightly
Continue ReadingFilets de Poisson Gratinés, à la Parisienne
Print Recipe Filets de Poisson Gratinés, à la Parisienne [Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce]
Continue ReadingFondue Au Gruyere Recipe
Print Recipe FONDUE AU GRUYÈRE [Cream Filling with Swiss Cheese] Use these multipurpose cream fillings for the sautéed bread rounds,
Continue ReadingGâteau de Crêpes À la Florentine Recipe
Print Recipe Mound of French Pancakes Filled with Cream Cheese, Spinach, and Mushrooms An amusing entrée or main-course dish can
Continue ReadingTimbales De Foies De Volaille Recipe
Print Recipe TIMBALES DE FOIES DE VOLAILLE [Unmolded Chicken Liver Custards] These delicate little entrées (also called mousses, pains, and
Continue ReadingSouffle Aux Blancs D’oeufs Recipe
Print Recipe SOUFFLÉ AUX BLANCS D’OEUFS [Cheese Soufflé with Egg Whites Only] The following light soufflé with its strong cheese
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Print Recipe SOUFFLÉ DE SAUMON [Salmon Soufflé] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients A
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Print Recipe SOUFFLÉ AU FROMAGE [Cheese Soufflé] This recipe is intended as a detailed guide to those that follow. All
Continue ReadingGratin Aux Fruits De Mer Recipe
Print Recipe Gratin of Creamed Salmon or Other Fish A quick and delicious main-course dish can be made by combining
Continue ReadingOeufs à la Bourguignonne Recipe
Print Recipe Oeufs à la Bourguignonne [Eggs Poached in Red Wine] This is a good dish for a light supper
Continue ReadingSauce Ragout Recipe
Print Recipe SAUCE RAGOÛT [Flour-based Brown Sauce with Giblets] Sauce ragoût is essentially like the preceding brown sauce, but has
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Print Recipe SAUCE BRUNE [Flour-based Brown Sauce] This is the best of the group and the one most nearly approaching
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Print Recipe SAUCE BÂTARDE(AU BEURRE) [Mock Hollandaise] For: boiled fish, boiled chicken, boiled lamb, boiled potatoes, asparagus, cauliflower, celery, broccoli
Continue ReadingSauce Bechamel Recipe
Print Recipe SAUCE BÉCHAMEL (VELOUTÉ) [White Sauce] This basic sauce takes about 5 minutes to make, and is then ready
Continue ReadingSauce Bechamel Recipe
Print Recipe SAUCE BÉCHAMEL (VELOUTÉ) [White Sauce] This basic sauce takes about 5 minutes to make, and is then ready
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