cold seafood plater
 | Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
 | 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 : 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... |
 | Recipes : Lentil, beansprouts and crab salad This is a recipe adequate for persons suffering from type 2-diabetes Lentils, soya beansprouts and crab salad, for 4 ... |
 French specialties : Muscadet The Muscadet wine is a subtle wine which is coming from type of vine "Melon" of Burgundian origin, which was introduced ... |
 French specialties : Gros-Plant du Pays Nantais The Nantes area always knew an intense wine activity and this even before the Roman occupation. Extended and improved by... |
 | News : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
 | 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...
Seafood Parillada
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/seafood-parillada-18.htm[/url] It doesn't say how to act...
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...
