cold kitchen

Search result : cold kitchen :

	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 : Spices for poultry In the kitchen of every good restaurant, one prepares in advance a seasoning that is used for roasted meat and/or for te...
	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 : Beurre Blanc It is believed that the creation of the beurre blanc sauce came from a mistake made by the excellent cook of the "Marqui...
	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 : Colza oil
With oils the choice is wide, but there is one that we would be wrong to ignore, it is the colza oil. Indeed its) applic...

French specialties : Sauerkraut
Like all the areas of France, Alsace has its specialities and the Sauerkraut, in the world, is always associated its are...

	News : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o...
	News : Maghreb cooking After having paid a visit to our Canadian friends, we continue our gastronomic trips outside of France a little more sou...
	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...

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 ...

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 ...