james brown
 | Recipes : Caneles For a dozen canelés : 1 tablespoon of brown rum 1 egg + 2 egg yolks 1/2 liter of milk 1 vanilla bean 220 g of ... |
 | Recipes : Creole sented Caramelized Pineapple Caramelized Pineapple for 6 : 1 medium size tin of sliced pineapple 300 g of sugar 6 eggs 50 g of brown sugar Juic... |
 | Recipes : Creme Brulee the true recipe... This Creme Brulee recipe was given to me by Paul Bocuse during a meal in our restaurant. For 6 ... |
 | Recipes : Meuniere style Sole Fillets and its Chicory Tatin Meunière Style Sole Fillets For 6 guests : 12 large sole fillets 600 gr of chicories 100 g... |
 | Recipes : Hazelnut soft Cake Hazelnut soft Cake, serves 6 to 8 people 200 grams (7 ounces) of roasted hazelnuts (turn the nuts into powder in a mixe... |
 | Recipes : Clementine gratin with a Grand Marnier sabayon (For 6 servings): 1 pound of peeled clementines 50 grams (2.5 soupspoons) of light brown cane sugar 1/4 cup of Grand ... |
 | Recipes : Tapenade Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - N... |
 | Recipes : Millefeuille of caramelised pineapple and pancakes A dessert to discover. Millefeuille of caramelised pineapple and pancakes recipe for 6 peple : 7 pancakes (roughly 1... |
 | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
 French specialties : Beaten Cake A speciality of maritime Picardie, the Beaten Cake is a brioche cake very rich in the shape of a hat. It is cooked in a ... |
 French specialties : Ratafia If the Champagne is closely associated to the Champagne-Ardenne, there is another typically Champagne production which h... |
 | 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 : 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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
ortolan
Hi James Your are right : Patrick obviously refers to "ortolans" ("bunting" in English, a kind of a sparrow). This is a...
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...
 | Restaurants :Hauterive et rest. St-James -BOULIAC 33270 place C. Hosteins tél :05 57 97 06 00 |
