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stock based sauces Recipes :

stock based sauces Recipes :
Granita

Recipes : Granita
Very simple to make and inexpensive, they do not require an ice-cream maker and they are kept in the freezer compartment...
Veal Stock

Recipes : Veal Stock
There is the original veal stock recipe. Despite the fact that nowadays powdered veal stock has become widely available,...
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...
Black Truffle Coulis

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...
Onion soup

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)...
Anglaise sauce or French Custard

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 ...
Lamb Tajine

Recipes : Lamb Tajine
The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Af...
Mushroom coulis

Recipes : Mushroom coulis
Keep this "basic recipe" at hand as it will be useful in elaborating numerous other recipes. MY ADVICE: Make this recip...
Boulangere potatoes

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...
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...
Loubia

Recipes : Loubia
Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal fo...
Crécy soup

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 ...
Chinese Crosnes

Recipes : Chinese Crosnes
Recipe for a forgotten vegetable: They are often found on market stall, but no one knows how to cook them. There is a l...
Dijon mustard

French specialties : Dijon mustard
When we speak about the Capital of Burgundy, we cannot prevent ourselves from thinking of famous Dijon mustard. This app...
Andouillette de Troyes

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,...
Miss Nellie and Mr Auguste

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...
Asparagus

News : Asparagus
Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ...
mixed flavoured butters

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...


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...

Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...

Fresh spaghetti with green olives
No 'real' sauce for this recipe but a very tasty stuff as described in the recipe (+ the basil). Numerous pasta recipe,...







The Lobster à l'américaine StoryThe Lobster à l'américaine Story
We are now nearly fully sure of the validity of th More...


Eat today
cassoulet
The Cassoulet is a typical French dish. Its history would go up with the 100 year read more