GETTING READY 1) Trim the chateaubriand and, if required, slightly flatten it. The thickness should appropriately be about ½ to 2-inches. With melted butter, brush one side and season with freshly ground pepper. Ensure that salt is not added as this would... - 37.5107

MAKING 1. In a pan boil combining vinegar, onions, 1 teaspoon of the tarragon leaves, chervil leaves, pepper, salt and cayenne until mixture is reduced to 2 tablespoons; strain. 2. In top of double boiler beat egg yolks until thick and cook adding vinegar and... - 36.7531

MAKING 1.Heat shallot with wine until wine gets reduced. 2.Put glace- de- viande, butter, tarragon, cayenne and lemon juice and heat. SERVING 3.Serve hot. - 29.1351

1. Put the shallots, thyme, mushroom trimmings, bayleaf and wine into a pan and reduce to one-third. 2. Add the jus lie (veal gravy) and reduce to half again. 3. Strain through a muslin cloth. 4. Finish away from the heat, with maitre d'hotel butter. - 33.4786

1. Preheat broiler if manufacturer directs. Place both pieces of meat on rack in broiling pan; broil 30 minutes for rare or until of desired doneness, turning meat once. 2. Meanwhile, prepare mushroom sauce: In 10-inch skillet over medium-high heat, in hot... - 29.1045

The Meat: Preheat oven to 450°. Place tenderloins in a roasting pan and roast at 450° for 15 minutes. Reduce oven temperature to 350° and continue to cook beef for 25 minutes, or until a meat thermometer reaches 130° The Sauce: Melt 1 tablespoon butter in... - 37.9321

GETTING READY 1) Preheat oven to 350 degrees before baking. MAKING 2) Take a large mixing bowl and put bread in it. 3) Allow the bread slices to soak for several minutes after pouring one cup water over them. 4) Using a fork, mash the bread very finely. 5)... - 45.3163

GETTING READY 1) Arrange all the ingredients. MAKING 2) In a mixer or blender combine egg yolks, onion, vinegar and wine at high speed until smooth. 3) In 1 cup glass measure melt butter (high) 1 minute. 4) Slowly pour butter into mixture and continue... - 33.7473

MAKING 1) In a small saucepan, put the vinegar, wine, minced onion or shallot and pepper. 2) Steadily boil the mixture till it has reduced to 2 tablespoons. 3) Strain the sauce and keep it aside to cool. 4) Add 1 teaspoon of dried tarragon. SERVING 5) Serve... - 33.5143

1. Combine all ingredients except sour cream in a small, heavy saucepan; bring to a boil, and cook 1 minute. Strain mixture, reserving liquid; discard solids. 2. Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute or until... - 31.7724

Melt margarine in top of double boiler over boiling water. Stir in remaining ingredients. Cook, stirring constantly, until heated. Divide evenly. - 31.048

GETTING READY 1. In a saucepan, mix together water or wine, tarragon vinegar, onion, parsley and salt. 2. Add butter or margarine; heat until it melts. MAKING 3. In a blender jar with grating blades, process egg yolks for 10 seconds. 4. While the blender is... - 42.2395

MAKING 1) In a small saucepan, combine the cornstarch and oil. 2) Pour in broth and combine. 3) Place over medium heat, by frequent stirring until the mixture thickens. 4) Remove the saucepan from heat. 5) In a bowl, beat egg yolk and add a small amount of... - 35.393

In saucepan combine green onion, lemon juice, white wine, tarragon, and chervil. Simmer until mixture is reduced to about 2 tablespoons. Cool. Pour herb mixture into blender and add egg yolks and cayenne. Cover and turn blender on and off, quickly. Heat... - 36.5525

MAKING 1) Take a saucepan and melt butter in it. Cook shallots and tarragon in it until shallots are tender. 2) Stir in wine and vinegar and cook for few more minutes. Remove from heat and stir in soup and egg yolks. 3) Place back on the flame and cook over... - 31.8874

Beat the egg yolks in a bowl with electric mixer at high speed until very thick. Add the salt and cayenne pepper. Add 1/4 cup butter, 1 teaspoon at a time, beating constantly at medium speed. Combine remaining butter with remaining ingredients and add to yolk... - 30.0784

MAKING 1) Take a small dish and arrange the shallots in it. 2) Drizzle vinegar, tarragon, salt, and pepper. 3) Cook uncovered for 3 minutes and then strain. 4) Take a dish and keep the strained liquid. 5) Add a dollop of butter and heat on power for 30... - 39.3041

MAKING 1) In a saucepan, heat the white wine, tarragon vineger, green onion and dried tarragon together until almost dry and keep aside. Alternately, cook in the microwave on MEDIUM for 2 minutes. 2) In another saucepan, melt the butter. Alternately, melt in... - 35.29

Simmer vinegar and onion until liquid evaporates. Stir in water or wine, parsley and chives and set aside. Beat egg yolks until very thick and lemon- colored. Melt butter. Beat melted butter into egg yolks, a small amount at a time. Turn into heavy saucepan;... - 36.6076

1. In the top of a double boiler, place the vinegar, onion, tarragon and black pepper. 2. Place on a high heat and reduce to 1 tablespoon of vinegar. 3. Fill the double boiler base with hot, not boiling, water and put on the top of the cooker. 4. Add the egg... - 32.6802

MAKING 1. In a saucepan, simmer shallot, tarragon and vinegar, stir till liquid 2. In a blender, combine the mixture with egg yolks, mustard and lemon juice and blend it, use quick on/off method at high speed 3. In a saucepan, melt the butter and stir it in... - 36.7828

MAKING 1. In a small (2 cup or 1 quart) microwaveable casserole, bowl or measure, combine the onion and vinegar. 2. Heat in the microwave for about 2 minutes until the onion is limp and vinegar had reduced. 3. Add the egg yolks, whisking with a fork to blend... - 38.161

In small saucepan, combine shallots, wine, garlic and tarragon; bring to boil over medium heat. Boil until liquid is reduced to 1 tbsp (15 ml). In top of nonaluminum double boiler or saucepan, beat together yogurt, egg yolks, cornstarch and sugar; add wine... - 36.4363

Put the wine, vinegar and shallots in a heatproof earthenware casserole, a heavy enameled saucepan, or the top part of a glass or stainless-steel double boiler set over boiling water. Add a pinch of cayenne, and the sprigs of tarragon and chervil. Place the... - 39.6443

MAKING 1. In small saucepan simmer combining tarragon vinegar, finely chopped shallot or green onion, crushed peppercorns and Bouquet Garni* till liquid is reduced to half. 2. Strain through cheese cloth and add cold water to herb liquid. 3. in top of double... - 40.5729

GETTING READY 1. In 2-cup liquid measure, combine wine, vinegar, shallots or onions and tarragon. 2. Bring to boil on High and continue cooking until about half of liquid is evaporated, 4 to 5 minutes. 3. Strain liquid. MAKING 4. In a 1-1/2-quart casserole,... - 46.0885

MAKING 1) In a 1 pint bowl, put the shallot and 1/4 ounce of butter. 2) On high power, cook covered for 2 minutes, or until the shallot becomes soft. Stir once to mix the shallot and butter. 3) To this, add the vinegar, salt and 1 teaspoon of chervil. 4) On... - 38.5819

MAKING 1) In a saucepan boil the first four ingredients together till reduced. 2) Stir in 1 tbsp cold water immediately. 3) Take off from heat and cool for 1-2 minutes. 4) Whisk in the egg yolks and mustard powder. 5) Stir in butter little at a time over a... - 37.5181

Combine the wine, tarragon and lemon juice in a small sauce pan. Over high heat reduce to 2 tbsp (30 ml), then strain. In another small sauce pan, melt the butter and heat to almost boiling. In a blender or food processor, process egg yolks until... - 37.6437

MAKING 1) Trim, rinse and drain the artichoke, then apply lemon over the cut surfaces. 2) Scrape off the hairs and the the basal leaves, then boil in the salted water for 40-45 minutes. 3) Drain the artichoke, cover and place in the refrigerator for some... - 30.135

MAKING 1) In a saucepan, add vinegar, vermouth, onions, tarragon, salt and pepper to combine. 2) Place over heat to bring a boil. 3) Reduce heat to medium and cook until the volume reduced to about 2 tablespoons. 4) Place aside to cool. SERVING 5) Use to... - 31.4995

MAKING 1) Place the egg, vinegar, mustard, and lemon juice in the blender and blend 2) Whirl for a few seconds, while the motor is running, slowly pour in butter, blending till thick. 3) Keep warm in the top of a double boiler over hot water till ready to... - 31.7639

1. In a 1- to 1 1/2-quart pan over low heat, melt butter and keep hot. 2. Meanwhile, in a 10- to 12-inch frying pan over high heat, boil shallots, tarragon, wine, and roast drippings, stirring often, until liquid is reduced to about 1/4 cup, 5 to 7 minutes.... - 27.7213

GETTING READY 1. Bring the white wine, the wine vinegar, shallots, tarragon, and peppercorns to a rapid boil 2. Reduce the mixture till about 2 tablespoons of the mixture are ready 3. Strain the mix and cool MAKING 4. Add the strained liquid to the... - 38.7212

Make the crepes using the Basic Crepe Batter recipe. Set aside and keep warm. Make the Bearnaise Sauce by combining the vinegar, scallions, tarragon and peppercorns in a saucepan. Bring to a boil and cook until reduced to three tablespoons. Strain through a... - 38.799

Put the vinegar and wine, bay leaf, mace, shallot, thyme and peppercorns into a small pan. Bring to a boil and cook until it is reduced to 2 tablespoonfuls. Strain and set aside. In the top of the double boiler or in a small bowl mix the egg yolks with 1... - 37.6306

In a small pan cook tarragon, green onion, parsley, wine vinegar, and water. Cook gently until almost a glaze. Put egg yolks in an electric blender with lemon juice, salt, and cayenne. Flick the blender on and off rapidly just long enough to blend the... - 43.4558

GETTING READY 1. In a saucepan, melt butter. Skim forth from its surface and allow it to cool. MAKING 2. In another saucepan, add vinegar, wine with peppercorns, chopped shallots and chopped tarragon stalks. 3. Boil the mixture until it reduces to 2... - 45.8001

Peel and chop the shallot. Wash and dry the fresh tarragon. Remove the leaves from the stems and chop, setting aside a few leaves for garnish. Place the shallot in a saucepan with half the chopped tarragon, the vinegar and the peppercorns. Bring to a boil,... - 41.126

1. Trim any excess fat from the steaks and score the remaining fat around the edge at 1-inch intervals so the meat will lie flat. Place the steaks in a large shallow glass dish. Combine the oil, wine and shallots or onion in a 1-cup measure. Pour the marinade... - 28.0142

In the top of a double boiler, combine vinegar and wine. Place over direct heat. Add onion, most of the tarragon and chervil, salt, pepper, thyme and bay leaf. Reduce until liquid measures about 2 tbsp. (25 mL). Remove from heat and cool. Place top of double... - 43.6804

Fry the onions and bacon gently in the melted butter until soft and lightly coloured. Stir in the flour and cook gently until pale brown. Gradually add the stock and bring to the boil, stirring continuously. Simmer for 2 minutes then remove from the heat and... - 43.4841

MAKING 1) Bring water and vinegar to a boil. 2) Stir this mixture into egg yolks. 3) Add salt, paprika and onion salt and stir cook over hot water until thickened. 4) Add in 1 tablespoon of butter at a time and stir well. SERVING 5) Serve immediately. - 29.1441

MAKING 1) In a small saucepan place together vinegar, peppercorns, bay leaf, mace, onion and tarragon leaves. 2) Heat the vinegar mixture to boil until the vinegar has reduced to half. 3) Allow the vinegar mixture to cool. MAKING 4) In a small bowl, place... - 41.6842

GETTING READY 1) Pre-heat the broiler to suitable heat. MAKING 2) MAKING THE SAUCE: In a small saucepan, boil vinegar, wine, shallots, dried tarragon, and salt and pepper till it reduced to about 2 tablespoons. Remove and filter, reserving the liquid, and... - 42.7246

GETTING READY 1) Preheat the broiler or grill. MAKING 2) In a small saucepan, bring the vinegar, wine, shallots, tarragon and salt to a boil, then simmer over a low heat to reduce the liquid by half. Allow to cool until lukewarm. 3) On the top of a double... - 45.3866

GETTING READY 1) Preheat the oven to 350°F. 2) Lightly dust a board with flour and roll out pastry sheets 1/8 inch-thick. 3) Cut each sheet into 4 squares. MAKING 4) Arrange one salmon fillet, skin side up, over each pastry square. 5) Wrap the pastry around... - 46.1441

About 45 minutes before serving: In large skillet over high heat, combine 3 cups water and first 8 ingredients; heat to boiling. Reduce heat; simmer, covered, 30 minutes. Discard vegetables and lemon. In skillet in this bouillon, cook salmon steaks, covered,... - 44.2941

GETTING READY 1)Preheat oven to 350 degrees MAKING 2)Take a oven proof dish,butter it, and add the fish. 3)Now add the lemon juice,shallots and dots of butter. 4)Add salt,pepper and white wine to the dish. 5)Once done, cover with foil and bake the fish for... - 44.5864

To clarify butter, in 1-quart saucepan over low heat melt 3/4 cup butter until white solids separate from fat (10 to 13 minutes). Remove from heat; skim off foam. Cool to lukewarm; set aside. In heavy 1-quart saucepan combine 1/4 cup vinegar, wine, green... - 39.1335

Have butcher lard the meat, or if possible thread at 1-inch intervals with needle and shoestring larding, or cut slits in meat and stuff lard into incisions. Chop onion and garlic and strew in bottom of open roasting pan. Place roast on mixture and pour over... - 29.5776

Blend first 5 ingredients in blender container. With blender running at low speed, gradually add a third of the butter in slow, steady stream. Turn blender to high speed; slowly add remaining butter. Fold in parsley. Serve with meat, fish, or poultry. - 36.2565

MAKING 1 In a small saucepan, add the shallots, 1/3 cup vinegar, and tarragon. 2 Bring to a boil. 3 Boil, until the mixture is reduced by half. 4 Set aside. 5 In a food processor bowl, put yolks, mustard, 1 teaspoon vinegar, and 2 tablespoons of the... - 40.8517

GETTING READY 1) Preheat the oven to 325° F before roasting. MAKING 2) Cut and tie the lamb. 3) Mix wine and butter for the basting sauce. 4) Place the lamb on rack in a roasting pan and rub with garlic. 5) Roast for about 2 1/2 hours in the preheated oven,... - 31.7207

1. To make patties, place beef mince, lemon rind, onion, garlic, tarragon, egg and bread crumbs in a bowl and mix to combine. Divide mixture into twelve and shape into small patties. Cook patties under a preheated grill for 4-5 minutes each side or until... - 35.4828

Cut the red snapper into large cubes. Heat 3 tbsp (45 ml) of the butter in a large skillet and saute the fish, remove and reserve. Add the onions, and peppers to the skillet and saute until tender. Mix in the rice and cook for 8 minutes. Place into a greased... - 44.1161

1. Tie beef with string to hold it in shape during cooking. Roll in combined pepper, cardamom and garlic (a). 2. Heat oil in a baking dish, add beef, bake in hot oven for 20 minutes or until cooked as desired, turning beef occasionally. Allow to cool, serve... - 35.2234

To make bearnaise sauce, simmer wine vinegar, shallots, and tarragon in a small pan over medium heat until liquid evaporates. Add butter and stir until melted, then cook until shallots are soft. Whirl egg yolks in blender, then gradually add butter mixture in... - 42.9291

Put vinegar, chopped shallots and peppercorns into pan, bring to boil, reduce heat, simmer very gently uncovered until mixture is reduced by half. Strain, reserve liquid. Cool. Put egg yolks in top of double saucepan, add cooled vinegar, mix well. Melt... - 35.7507

Filet Of Beef D La Bearnaise is a delicious dish that guarentees a sumptuos meal. This dish will be loved by your guest and family alike. Trust me, you will love this Filet Of Beef D La Bearnaise recipe! - 41.8444

1. Clean and scale fish if needed. Cut off fins. Dry well. 2. Cut out a large piece of foil for each piece of fish which will enclose it completely. 3. Brush the foil with melted butter or oil, and lay the piece offish in the center. 4. Lift edges of foil,... - 43.4642

Place steaks on cold rack of broiler pan. Broil 3 inches from heat to desired doneness, turning steaks once. Allow 10 to 12 minutes total broiling time for medium. Season steaks with a little salt and pepper. Meanwhile, in saucepan combine tarragon vinegar,... - 40.7757

Place steaks on cold rack in broiler pan. Broil 3 inches from heat till desired doneness, turning once. Season with salt and pepper. Meanwhile, in a saucepan mix tarragon vinegar, shallots or green onion, and pepper; simmer 2 minutes. Add water. Beat egg... - 34.532

1. Put the vinegar, shallots and peppercorns in a pan with a sprig each of thyme and tarragon. Boil until reduced by about two-thirds leave to cool to room temperature, then strain into a bowl and set aside. 2. Melt the butter in a heavy pan. Skim foam off... - 33.6091

Melt butter in a wide frying pan over medium-high heat. Add scallops and shrimp, a portion at a time do not crowd pan. Cook, stirring, until seafood is just opaque in center; cut to test 3 to 5 minutes. As seafood is cooked, remove from pan with a slotted... - 39.5501

In a small frying pan simmer the black pepper, tarragon, and vinegar until the vinegar is almost gone. Add some shallots or yellow onion, and simmer for a moment. Add the beef stock and wine. Reduce the liquid to half. This is reduced bearnaise. Keep in... - 31.7523

Rack of veal with peppercorn sauce is a simple yet elegant recipe that I often prepare for dinner parties for its huge success. Easily prepared in the oven, the rack of veal with peppercorn sauce is flavored with white pepper and green peppercrns and cooked... - 37.0168

Preheat the oven to Gas 4, 350°F, 180°C. Trim the plaice fillets and season with salt and pepper. Cover and set aside. Peel and finely chop the onion, melt fat in a pan, then fry onion for 5 mins, or until softened but not coloured. Remove pan from... - 39.5093

Place meat on rack of broiler pan. Brush with butter. Broil 4 inches from heat, 12 to 15 minutes; season with salt. Turn; brush again. Broil 12 to 15 minutes more; season second side. Outside will be browned, inside, rare. Serve with Bearnaise Sauce. - 22.9152

Preheat the broiler to high. Brush the steaks with oil and cook for 1 minute on each side. Transfer them to a warm dish, pour over the pan juices, season and serve at once with the bearnaise sauce. - 21.4042

Wash the mushrooms and remove the stems. Boil the caps in lightly salted water, drain and cool. Mince the stems. Heat the butter in a large skillet. Saute the crab meat and mushroom stems. Sprinkle with flour and cook for 2 minutes. Add the remaining... - 44.2639

Place the salmon fillets on a baking dish. Brush with melted butter. Bake in a 350°F (180°C) preheated oven for 10-12 minutes. Remove the salmon from the oven and turn the oven to broil. Top each fillet with 2 oz (30 g) crab meat, 4 asparagus spears and... - 31.8737

Heat the butter in a large skillet. Saute the scallops, figs and pepper until tender. Sprinkle with flour and continue to saute for 2 minutes. Add the broth and simmer until thickened. Stir in the banana slices. Spoon into four coquille shells. Top with... - 41.161

Wash the mushrooms, remove the stems from the caps and chop the stems fine. In a large skillet brown the sausage meat, when almost cooked through add the chopped mushrooms, cook thoroughly. Remove from heat, and drain any excess fat. Transfer mixture to a... - 35.0342

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper; brush with 2 tablespoons melted butter. Place a heart of palm on each chicken breast... - 35.0509

Cut the veal shoulder into 6, 4 oz (120 g) pieces. Flatten and tenderize each piece with a meat mallet. Blend the eggs into the milk. Dust each cutlet with flour, dip into egg wash and dredge with bread crumbs. Heat the oil in a large skillet and fry until... - 40.6013

Cut the steak into 1/2-inch (1-cm) cubes, trimming off any fat or gristle. Heat the oil in the fondue pan until it is bubbling and very hot. Divide the meat between the guests and let each one in turn skewer a piece of meat and fry it in the hot oil. The meat... - 23.0158

Melt butter in a wide frying pan over highest heat and sear steaks on each side just to give brown color. Pour 2 tablespoons of the Madeira over meat, then transfer steaks to another container, cover, and chill thoroughly. To frying pan add remaining 4... - 38.3018

Heat 1 tsp (5 ml) of butter and the oil together in a large skillet. Saute the onion, chives and mushrooms until all liquid has evaporated. Heat the remaining butter in a second skillet and brown the filet on all sides. Pat dry on a paper towel. Roll the... - 42.6167

Wrap the filets with 1 rasher of bacon. Hold firm with toothpicks. Split the lobster through the middle cutting through. Pull meat from shell and spread on top of shell. Brush with some of the butter. Bake in a preheated 400°F (200°C) oven for 15-20... - 41.5501

1. Combine all the ingredients for the marinade. 2. Place fish fillets in a shallow glass or ceramic dish. 3. Season them lightly and pour the marinade over. Steep 1 hour, turning fillets over occasionally. 4. Make batter while steeping the fillets. Season... - 43.6309

GETTING READY 1) Remove the extra fat fom the steak. Slash the fat on the edges to keep the meat flat during cooking. 2) In a large, shallow dish, plastic bag on tray, transfer the steak. 3) Marinade the meat in herb-wine vinegar. Tie the plastic bag up. 4)... - 35.1825

MAKING 1) In a large bowl, mix together the ground meat, salt, onion salt, pepper and eggs. 2) Make about 8 patties out of the mixture using your hands. 3) Brush the beef patties with melted garlic, chili, Italian or Onion butter. 4) Place the meat patties... - 37.1898

GETTING READY 1. Trim off excess fat, cut meat into cubes which measure ¾ inches. 2. Chill meat atleast half an hour before serving. MAKING 3. Take fondue sauce-pot and half fill it with oil and heat it until it starts bubbling. 4. Spike the meat with... - 35.2538

GETTING READY 1. Start by shelling and cutting the lobster inot 12 chunks, also shell and devein the shrimps 2. Dry the scallops and also cut the halibuts into chunks 3. Take a damp cloth and use it to wipe the mushrooms MAKING 4. Take the skewers, and... - 41.161

PREHEAT THE OVEN to 375°F. CUT THE SALMON and halibut fillets into 4 equal pieces (for a total of 8 pieces), preferably all the same size (about 1 inch by 4 inches). LAY ONE PHYLLO sheet on the work surface, with the long side toward you. (Keep the remaining... - 41.2981

1. For Bearnaise sauce: Combine vinegar, water, shallots and tarragon in a small saucepan. Heat to boil then simmer 8 to 10 minutes or until mixture is reduced to 1/4 cup. Strain into top of double boiler. Cut butter or margarine into 8 pieces. Add egg yolks... - 27.1152

GETTING READY 1) From each asparagus, break the tough end off. You can do this by holding it in both hands and bending the tough end gently until it breaks. 2) Over rapidly boiling water, steam the asparagus for 3 to 5 minutes, or until they turn crisp... - 39.684

In a food processor, grind the chicken, ham and 1/4 lb (115 g) of bacon along with the onion. Fold together the shrimp, bread crumbs, cream, seasonings and vermouth. Line an 8 cup (2 L) loaf pan or mold with half of the remaining bacon. Fill the mold with the... - 43.5595

GETTING READY 1.Follow the instructions on the package and prepare spinach. 2.Once done strain the excess water and keep in bowl. MAKING 3.Take a saucepan, heat butter and saute garlic in it. 4.Once the garlic is brown, remove it and add spinach to th epan... - 41.1611

Slice about 1/2 inch off top of artichoke to remove main cluster of thorns; break off small leaves at base of artichoke and, with scissors, cut thorny tips from remaining exterior leaves. With a knife, cut away dark green surface of base and stem, trimming... - 44.2253

MAKING 1. In small bowl, combine softened butter with marjoram, basil and thyme, rubbing dried herbs between fingers while blending in and add 1/4 teaspoon pepper. 2. With point of sharp knife, make 1/2-inch-deep cuts in steak, 1 1/2 inches apart and fill... - 44.2972

GETTING READY 1. Trim the excess fat off the lamb chops 2. Lightly flatten the meatier portion of the chops using a meat hammer or with the side of a cleaver. 3. Place eggs in a shallow dish 4. Spread crumbs on a plate. MAKING 5. Rub both sides of the chops... - 39.6458

GETTING READY 1. Start by preheating the oven to 450°F 2. Start trimming the fillet, then take the fillet and marinate in brandy for a few hours and also rub with garlic and season with pepper MAKING 3. In a saucepan, melt the butter and cook the fillet,... - 42.2683

Rub the parboiled ears with the cut side of the lemon. Wrap each ear tightly in muslin or cheesecloth and sew up the cloth in such a way as to hold each ear in a little bag. Put the ears into a casserole, pour in equal quantities of wine and stock to cover... - 43.4663

1. Rinse beef and pat dry. If tenderloin tapers, fold tip under to make roast uniformly thick. Tie crosswise at 2-inch intervals with cotton string to form a compact roll. Rub meat with oil and sprinkle with salt and pepper. Set on a rack in a shallow 10- by... - 40.6148