cold finger foods
 | 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 : Dark Chocolate Cream ... with grilled and caramelized hazelnuts Dark Chocolate Cream for 6 guests: 1 litre of whole milk 250 g of caster... |
 | Recipes : Chocolate charlotte A chocolate 'charlotte' for 6 'serious' persons : 200 grams of black chocolate (over 50% cocoa) 4 egg yolks 2 soup ... |
 | Recipes : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 | 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 : Shortcrust pastry Ingredients for a shortcrust pastry for a nice tart : 250 grams wheat flour 125 grams soft butter 3 grams table sal... |
 | Recipes : Ratatouille small toasts at the 'Nice' style Cooking also being the art of using foodstuff left from the previous meal, this is a idea for a light dinner : a few pot... |
 | Recipes : Salmon Terrine This recipe is pretty easy to do. It is cheap too. It can be served warm or cold. Salmon terrine for 6 people : 700g... |
 | Recipes : Crécy soup A beautiful soup ; its name comes from a village close to Meaux (40 miles east of Paris) where the best carrots used to ... |
 | Recipes : Onion soup Onion soup, for 8 persons : 1 kilogram (2 'large' pounds) of sweet onions 2.5 COLD liters (1 'large' half of a gallon)... |
 | Recipes : Oysters in Chablis jelly Oysters in Chablis jelly (4 servings): 24 specially fattened greenish oysters (size N°3) 3/10 liter (a large cup or ... |
 | Recipes : Pickled Pork with Lentils Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c... |
 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 : Olive Oil The origins of the olive-tree are lost through the ages. It is known nevertheless that the benefit of olives were known ... |
 | News : AVPA 2008 contest : oil, honey and dry fruit Like in 2007, Patrick Asfaux was part of the trial jury of the AVPA (Agence pour la Valorisation des Produits Agricoles ... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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... |
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...
French Cuisine (URGENT)
Okay, I need to find 5 foods (dishes/meals) from after the French Revolution. And 1 recipe. Also, I need to find 2 f...
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...
Food.
looks yummy and delicious. Wait i cant see it but. I need this for my french homework. So im looking for french foods...
project
hello!! I am doing a project on charentes and I need to make a food from that region and write a paper about it and I c...
