white asparagus Recipes :
 | Recipes : Cream of asparagus soup Cream of asparagus soup serves 6 : 1 kg of peeled and washed asparagus tips, 1 big potato cut in fragments, 10 cl o... |
 | Recipes : Duck Breast with Asparagus Duck Breast with Asparagus for two persons: 1 filet of Duck breast, Asparagus tips, cut from one bunch of peeled as... |
 | Recipes : Warm green asparagus Warm green asparagus, salted 'Chantilly' whipped cream with turmeric, chives and chips of Parmesan cheese... 4 servin... |
 | Recipes : Fresh Cod Brandade with Green Asparagus Fresh Cod Brandade for 4 guests: 700 gr of fresh cod fillets ½ lt of milk 1 bayleaf one small pinch of dried thy... |
 | Recipes : Basquaise Mussels Basquaise Mussels for 4 persons: 2 kg of perfectly washed and scratched mussels, 6 skinned tomatoes and épépinées, ... |
 | Recipes : Maltese Sauce Excellent just warm sauce for warm starters like asparagus Ingredients : 2 centiliters (0.7 fl oz) of orange juice +... |
 | Recipes : Cheese Fondue The recipe is originally Swiss and is called Fondue moitié-moitié (half-half). Cheese Fondue pour 6 personnes : 600 ... |
 | Recipes : Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
 | Recipes : Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 ... |
 | Recipes : Fish Soup Royale Fish Soup Royale serve 6 : 3 kg of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean ... |
 | Recipes : Beef Kebab To realise these kebabs, it is preferable to choose pieces of striploin. Dice them up and leave them to marinade for sev... |
 | Recipes : Duck Terrine Forestiere Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butch... |
 | Recipes : Greek style mushrooms For once, I will give the classical recipe, as the school manuals (Planche et Sylvestre) were teaching us, such a long t... |
 French specialties : Bourgogne Aligoté Bourgogne Aligoté is a dry white wine produces on the same area of naming as Bourgogne. He owes his name to a vine of Bu... |
 French specialties : Mont d'Or The Mont-d'Or appears for the first time in Haut-Doubs in the neighbourhoods of the XVIIIth century, even if it is proba... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
 | News : Prepare you home-made 'foie gras' If you have visited our site for some time, I bet you have, one day, desired to prepare your home-made 'foie gras'. May... |
 | 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 : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
 | 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 : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
Cream of asparagus soup
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/cream-of-asparagus-soup-4.htm[/url] what is the differen...
answer to dakshina
The disclosed recipe is just a standard very simple asparagus soup recipe ; I do not think this is a "French" soup ; thi...
my wife & her dumplings
The dumplings I refer to are the edible ones !! Mei is from Anshan and what ever flour we buy she is not happy, I notice...
Flour
Hi David, If you want to get a flour similar to the french T45 use plain flour. But personally I would use strong flour...
dumpling for David
Hi again David You are right : I've seen your messages on the French side, which is strange actually but no worries (I ...
