cold hors d oeuvre Recipes :
 | Recipes : Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
 | 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 : Prunes 'far' 6 servings : 24 dry cored prunes 1 liter (1/4 gallon) fat milk 6 eggs 180 grams (1/3-1/2 pound) top quality butter ... |
 | Recipes : Balkanese Sauce For 6 servings : 2 egg yolks : 1 raw (uncooked) and 1 cooked (note of the translator : taken from a boiled egg) 1 soup... |
 | Recipes : Cod Cheeks With its onion and ratte potato puree This recipe is from the region of Dunkerque Cod cheeks recipe for 6 guests :... |
 | 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 : 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 : 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 : Camembert Bonbons Do not let yourself confused by the name of this recipe. It is a great recipe that will please every body. Camembert ... |
 | Recipes : Bechamel Sauce Recipe for a litre of finished sauce: 80g butter 80g plain flour 1 litre full fat milk salt, pepper and a pinch of... |
 | 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... |
 | Recipes : Broccoli This beautiful and versatile vegetable is very easy to prepare.... |
 | Recipes : Shortcrust pastry Ingredients for a shortcrust pastry for a nice tart : 250 grams wheat flour 125 grams soft butter 3 grams table sal... |
 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 : 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 : 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... |
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...
dumpling for David
Hi again David You are right : I've seen your messages on the French side, which is strange actually but no worries (I ...
