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horseradish and dill mousse

Search result : horseradish and dill mousse :


Balkanese Sauce

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...
Chocolate Chip Mousse

Recipes : Chocolate Chip Mousse
Chocolate Chip Mousse recipe makes 6 small bowls: 200 g of dark chocolate (60% minimum) + 30 g of choolate for decorat...
Lobster mousse, black Muscat cream

Recipes : Lobster mousse, black Muscat cream
Lobster mousse for 6 people : 1 lobster of 600g 400g of whitting fillets, pinboned 3 eggs 3 dl creme fraiche 1 bund...
Frothy grapefruit mousse

Recipes : Frothy grapefruit mousse
Serves 6 : 3 pink grapefruits 2 yellow lemons 230 gr (half a pound) of fromage frais (30 to 40% fat) 6 sheets of gel...
Cauliflower Cream with Smoked Salmon Caviar

Recipes : Cauliflower Cream with Smoked Salmon Caviar
For 6 guests: 400 gr of cooked cauliflower 30 cl of dairy cream 15 gr of powdered gelatin 60 gr of smoked salmon egg...
Smoked salmon and bell pepper coulis

Recipes : Smoked salmon and bell pepper coulis
Smoked salmon for 8 guests: 250 gr of smoked salmon 1 tiny glass of salmon caviar 1 jar of red peppers, peeled and c...
Pot-au-Feu

Recipes : Pot-au-Feu
Pot-au-Feu recipe for 8 guests: Meat: 1 kg of spare ribs, cut in 4 1,5 kg of beef shoulder palette 1,5 kg of bee...
Parcel of Leek and Smoked Salmon

Recipes : Parcel of Leek and Smoked Salmon
Une recette du menu spécial fêtes Recipe for 8 people: 1 kg of leek (white part only) 200 g of smoked salmon 50 g ...
Beret Basque

Recipes : Beret Basque
Ingredients for the "Beret Basque" chocolate dessert: Chocolate mousse: 6 egg whites, 200g dark cooking chocolate, ...
Oysters in Chablis jelly

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 ...
Cat's Mousse

Recipes : Cat's Mousse
This classic recipe created by the master chef Fernand Point has been long forgotten. Recipe for 6 people: 300g of...
Reblochon

French specialties : Reblochon
Reblochon was first produced in XIIIth century, in Haute Savoie (Upper Savoy), in the valley of Thônes. It is a result o...
Festive Menu 2008

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...
Chef Asfaux in jail !

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 ...


marquise au chocolat
Msr. Asfaux, What is the traditional way of making this? I have been told it is many thin layers of chocolate mousse an...

Chocolate Chip Mousse
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/chocolate-chip-mousse-72.htm[/url] dis really works it r...



La Mousse de Brochet

Restaurants :La Mousse de Brochet -ST DONAT SUR L'HERBASSE
26260 tél :04 75 45 10 47





2009 End of the Year Festive Menu2009 End of the Year Festive Menu
It has, now, become an annual berth, our chef Patr More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
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'armoricaine" one.read more