cold dishes ingredients
 | Recipes : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 | Recipes : Shortcrust pastry Ingredients for a shortcrust pastry for a nice tart : 250 grams wheat flour 125 grams soft butter 3 grams table sal... |
 | Recipes : Veal Sweetbread This veal or lamb's offal is called thymus in anatomy. It is a ductless, butterfly-shaped gland lying at the base of the... |
 | Recipes : Roasted Duck with Peas A Roasted Duck with Peas recipe for 6 guests : 1 large duck (from Nantes if possible), weighing 1,6 to 1,8kg 80 gr of ... |
 | Recipes : Celeriac Puree Celeriac puree is an ideal accompaniment of game and duck dishes. Celeriac pureerecipe for 6 people : 500g celeria... |
 | Recipes : Crayfish blanc-mange Little blanc-mange, or flan, of crayfish tails, curry cream sauce and cucumber brunoise. This recipe is ideal, for th... |
 | Recipes : Flaky pastry Ingredients : 250 g (8 to 9 oz) wheat flour 200 g (7 oz) butter 1/10 liter (3 to 4 fl oz) water 5 g (1 small traspoo... |
 | Recipes : Iced Nougat Ricpe for 6 a medium size rectangular tin : 6 egg whites 180g candied fruits and 50g of orange peels 6 dl double crea... |
 | Recipes : Strawberry sorbet Ingredients : 1 kilogram (2.2 lb) fresh ripe and naturally well sugared strawberries 300 grams (2/3 lb) caster sugar... |
 | Recipes : Duck confit in small dish For 6 persons: Ingredients 6 thighs of duck confit, 8 beautiful potatoes, peeled, washed, wiped and sliced 3 cloves... |
 | Recipes : Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
 | Recipes : Foie gras with caramelized onion Ingredients: 450 g of foie gras 5 g of salt, 10 g of pepper, 3 big onions peeled and sliced thinly, 1 lump of s... |
| Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
 French specialties : Meaux Mustard The Meaux Mustard, cousin of the one of Dijon, differs from it by the use of the vinegar in its manufacture. Rustic and ... |
 French specialties : Toffees from Isigny Benefiting from a privileged geographic position, Isigny is situated for a long time among the most renowned Norman soil... |
 | News : The Arpajon bean fair My arrival into this fair sent me back in the years when I participated to those contests. The age coming, I was invited... |
 | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : Chef Asfaux in jail ! "Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ... |
 | News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
easy French main course
Hi Kate, Go up to the left side of this page ; under "French recipes", you find several icons : when you point on them,...
salut
hello i wanna be friend in this sit . i wanna know who is the best salds in the world? are truth are cold n hot...
answer to alex
Alex, You are absolutely right : this is one of the very first "recipes" on the English side of this site and it had be...
Chocolate Marquise
dear chef, how are we suppose to eat this dessert, frozen or cold from the fridge, i did not understand from the instruc...
answer to Ligia
Dear Ligia, When the preparation of this marquise is finished, store it into the deep freezer until it is fully frozen ...
