stock based sauces
 | Recipes : Granita Very simple to make and inexpensive, they do not require an ice-cream maker and they are kept in the freezer compartment... |
 | Recipes : Veal Stock There is the original veal stock recipe. Despite the fact that nowadays powdered veal stock has become widely available,... |
 | Recipes : Anglaise sauce or French Custard This custard recipe is the base of several recipes,from desserts accompaniments sauces to ice-cream mixes for chocolate ... |
.jpg "Pilau Rice") | Recipes : Pilau Rice Pilau Rice 200 gr of long grain rice 1 onion, finely chopped 1 bouquet garni 50 gr of butter 300 gr of the veal sto... |
 | Recipes : Glazed Loin of Lamb Loin of lamb, glazed with red Martini. Recipe for 8 people: 8 pieces of loin of lamb of about 120g each (about 4.5 Oz... |
 | Recipes : Mushroom coulis Keep this "basic recipe" at hand as it will be useful in elaborating numerous other recipes. MY ADVICE: Make this recip... |
 | Recipes : Black Truffle Coulis Recipe for 1/2 (1 pt) of black truffle coulis: 1/2 veal stock 20 cl white port 100g black truffle (tuber melanospor... |
 | Recipes : Boeuf Bourguignon For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh por... |
 | Recipes : Scallops and Artichokes Cream Soup Scallops and artichokes soup for 6 people : 300g king scallops 350g artichokes 200g of button mushrooms 1 finely ch... |
 | Recipes : Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet... |
 | 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... |
 | Recipes : Boulangere potatoes Garnish for a 6 serving course : 600 grams (20 oz) peeled potatoes cut into thin slices 300 grams (10 oz) peeled and c... |
 | Recipes : Coffee coated Chicken Breast Coffee coated Chicken breast for 4 persons 4 raw farm boneless chicken breasts 1 liter chicken stock (2 pints) 300 gr... |
 French specialties : Dijon mustard When we speak about the Capital of Burgundy, we cannot prevent ourselves from thinking of famous Dijon mustard. This app... |
 French specialties : Andouillette de Troyes The Andouillette and the town of Troyes have a common history which is lost in very remote times. Till the IXth century,... |
 | News : Coffee tasting Second and last part of our report on coffee and still based upon documents forwarded by Mr Rocher, we now focus on arom... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
Veal stock (fond de veau) not Demi-Glace!
Think before you speak "Chef". First, if you look at the original article it read "this is the ORIGINAL veal stock- (o...
reponse au"chef" GIOVANNI
I will have to agree w/ Msr. Asfaux. It seems maybe that Gio is making something that would be used for sauces- going mo...
a dish from the Ardeche region
Hello I saw a show on the Ardeche region of France and the chef made a delicious grated potato based 'pizza' called Kre...
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...
Miss
Does anyone know where we can buy Pineau des Charentes or Pineau Charantais near Redditch, B97, in the UK? We used to b...
