The good recipes for your wine Origine : South-Ouest
Quartier Coos 64360 MONEIN
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Baked Foie Gras with Lobster Sauce Baked foie gras and lobster sauce recipe for 6 people :
250g duck foie gras
5cl meat glaze
5cl whole milk
2 whole eggs
2 egg yolks
salt and fres...
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 caster sugar
130 g of sieved...
Chocolate and Hazelnuts Cake Recipe for 8 people :
3 eggs
125g caster sugar
100g hazelnuts
125g strong flour
125g chocolate 60% cocoa
125g butter
3 Tbs milk
1 tsp coffee e...
Chocolate charlotte A chocolate 'charlotte' for 6 'serious' persons :
200 grams of black chocolate (over 50% cocoa)
4 egg yolks
2 soup spoons of thick cream
6 egg w...
Chocolate Chip Mousse Chocolate Chip Mousse recipe
makes 6 small bowls:
200 g of dark chocolate (60% minimum) + 30 g of choolate for decoration
20 cl of cream
30 g of b...
Chocolate Tuiles Chocolate tuiles (literally tile biscuits) for a very greedy family:
50g stronghold flour
100g cocoa powder
100g butter
8 egg whites
200g icing s...
Creme Brulee the true recipe...
This Creme Brulee recipe was given to me by Paul Bocuse during a meal in our restaurant.
For 6 guests:
10 egg yolks
250 gr ...
Dark Chocolate Cream ... with grilled and caramelized hazelnuts
Dark Chocolate Cream for 6 guests:
1 litre of whole milk
250 g of caster sugar
6 egg yolks
80 g of f...
Duck foie gras A nice duck 'foie gras' for 6 servings :
- a nice 1.3 pound duck raw foie gras
- a bottle of Sauternes
- 2 teapoons of table salt
- some freshly g...
Endives wrapped in ham A classic recipe of the French home cooking tradition.
Endives appeared quite recently on Parisian markets. The first ones were found on the market...
Goose foie gras terrine Like 'A Sousceyrac'
For 6 servings :
1 nice goose raw foie gras (must be soft under the fingers)
6 grams of table salt
3 grams of freshly ground...
Hazelnut and Chocolate Pastilla The "pastilla" recipe was originally a recipe from North Africa, mainly from Morroco, made with pigeons.
I have made a variation of it but you will f...
Hot oysters in a Jurançon sabayon For 4 servings :
24 specially fattened greenish oysters (size N°3)
1/10 liter (half a cup) of Jurançon(*) wine
1 thinly chopped shallot
freshly gr...
Lobster à l'américaine Lobster "à l'américaine" for 8 persons :
2 lobsters (alive)
15 centiliters (1/3 pint) olive oil
2 onions thinly sliced
4 shallots thinly sliced
2...
Pan Fried Foie Gras Pan fried foie gras recipe for 4 people:
4 Slices of foie gras of 90g (3oz) each
4 thick slices of slicepan bread
4 apples, grannysmith preferable
...
Pan fried Foie Gras with Green Apples Pan fried foie gras with green apples recipe for 4 people :
4 slices of foie gras (90g each)
4 thick slices of slice pan bread
4 Granny-smith apple...
Pastis landais Pastis landais serve 6 :
Ingredients
450 g of flour,
125 g of butter,
20 g of butter for the mould,
150 g of prunes of pitted Agen,
3 eggs, ...
Veal Chops This old traditional French recipe has become out of fashion in French restaurant or at family dinner. I do not understant why, as it is a very simple...
