French Pineapple Bisque: Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can…
Category: French
Bastilla
Bastilla: Ingredients 1 lb chicken breasts (or thighs) 1 md onion,chopped 3 c chicken stock,preferably-homemade 1/2 c fresh parsley,Chopped 1 stick cinnamon (3 inches -long) 1/2 t ginger,Ground 1/8 t…
Zwiebelkuchen (Onion Pie)
Zwiebelkuchen (Onion Pie) 8 Servings Ingredients 1 pk yeast,active dry 1 t sugar 1 1/2 t salt 3 c unbleached flour 1 T shortening 1 c water,120 to 130 degrees…
Cervelles En Matelote
Cervelles En Matelote: 6 Servings Ingredients 2 c wine (macon (or burgundy) 1 c brown stock,or canned-bouillon 1/4 t thyme 4 sprigs parsley 1 bay leaf 1 cl garlic,mashed 1…
Cabbage Stuffed With Provencal Stuffing
Cabbage Stuffed With Provencal Stuffing: 4 Servings Ingredients 2 c Provencal Stuffing,(see -recipe) 8 lg green cabbage leaves 1/2 c smoked Provolone,Grated -cheese 1/2 c dry white wine,water or -broth…
Brioches
Brioches: 12 Servings Ingredients 2 1/4 c flour,Sifted 1/2 c milk to lukewarm (or 105 to) -Heated – 115 de 1 pk active dry yeast 1 T sugar 3 egg…
Blender Hollandaise
Blender Hollandaise: 10 Servings Ingredients 4 egg yolks 1 1/2 T lemon juice 1/4 t salt ds cayenne pepper (or white) -pepper 1 T water,boiling 1/2 c butter,hot but not…
Hollandaise Sauce From a Blender
Hollandaise Sauce From a Blender: 10 Servings Ingredients 4 egg yolks 1 1/2 T lemon juice 1/4 t salt dash cayenne pepper or white pepper 1 T water,boiling 1/2 c…
Baked Tomatoes With Provençale Stuffing
Baked Tomatoes With Provençale Stuffing: 4 Servings Ingredients 4 med tomatoes – unpeeled,cored, -pulp removed 1 T olive oil 3/4 c onions,Chopped 2 cloves garlic,minced 2 1/2 T fresh parsley,Chopped…