Timbales De Foies De Volaille Recipe
TIMBALES DE FOIES DE VOLAILLE [Unmolded Chicken Liver Custards] These delicate little entrées (also called mousses, pains, and soufflés) are usually baked in individual ramekins and served hot with a...
View ArticleQuiche Au Roquefort Recipe
QUICHE AU ROQUEFORT [Roquefort Cheese Quiche] Ingredients 3ounces Roquefort or blue cheese6 Tb 6ounces cream cheese or cottage cheese2 small packages 2 Tb softened butter 3 Tb whipping cream 2 eggs...
View ArticleRapee Morvandelle Recipe
RÂPÉE MORVANDELLE [Gratin of Shredded Potatoes with Ham and Eggs and Onions] Ingredients cup ½finely minced onions 2 Tb olive oil 2 Tb butter cup ½ finely diced cooked ham3 ounces 4 eggs clove...
View ArticleEggs Baked In Ramekins Recipe
EGGS BAKED IN RAMEKINS [Oeufs en Cocotte] These are individual servings of 1 or 2 eggs baked in porcelain, pyrex, or earthenware ramekins. The ramekins must be set in a pan of boiling water, otherwise...
View ArticleSauce Batarde Recipe
SAUCE BÂTARDE(AU BEURRE) [Mock Hollandaise] For: boiled fish, boiled chicken, boiled lamb, boiled potatoes, asparagus, cauliflower, celery, broccoli This quickly made and useful sauce does not belong...
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