Method Cut away backbones and rib bones from chicken halves. Melt butter in a small sauce- pan and brush the chicken with plenty of the butter. Combine all ingredients for deviled mixture (except the stock, or the water) in the saucepan with any remaining... - 22.7473

The simple curry sauce in this recipe is ex- tremely adaptable. Obvious substitutes for the chicken are duck or turkey, but small birds like Cornish game hens, left whole or split in half, can also be used with excellent results. Cubes of veal, lamb and beef,... - 24.1112

Method Halve the avocados, removing the seeds, and peel. Mash pulp with a silver or stainless steel fork until smooth. Beat in chicken stock, yo- gurt, onion and tomato juice. Whip cream until it holds a soft shape, add to soup and season well, adding a dash... - 17.9297

Method - Combine ingredients thoroughly - 11.0725

For all meats and chicken Method Combine ingredients; puree (half at a time) in a blender. - 10.369

Method Scald the milk, add almonds, cover pan and leave to infuse for 15 minutes. In a large pan melt butter, add onion and cook until soft. Stir in the flour, add chicken stock, season and stir until boiling. Add celery and simmer gently for 15... - 25.2378

This soup can also be served hot. Method Melt butter in a large pan, stir in the flour and cook a few seconds. Pour on the stock, blend and stir until boiling. Simmer 10 minutes and skim if necessary. Meanwhile prepare the garn- ish and cook in boiling salted... - 23.1982

Method Slice eggs in half lengthwise; remove yolks and work them through a sieve. Mix them with the softened butter, reserving 1 table- spoon for mushrooms. Keep egg whites in a bowl of cold water. Cook mushrooms quickly in remaining but- ter until all... - 23.8369

Method Wipe mushrooms with a damp cloth. Pur£e them in a blender or work them through a food mill. Then heat the stock, add mushroom puree, bring to a boil and simmer 2-3 minutes. Stir in the arrowroot paste and bring just to a boil. The soup should have... - 23.2398

Method Remove as much skin as possible from the walnut kernels and grind them in a rotary cheese grater or work them a few at a time in a blender. Scald the half and half, pour it over the nuts and leave to infuse for 30 min- utes in a warm place. Melt butter... - 23.6944

This classic soup must be made with well- flavored stock and heavy cream. If leeks aren't available, use mild or Bermuda onions. Method In a large pan melt butter, add leeks, celery and potatoes and sweat them (i.e. press foil or silicone paper on top, cover... - 25.1364

Method Set oven at moderately hot (375 ° F). Melt 21/2 tablespoons of the butter in a saucepan, add sliced onion, cover and cook slowly until soft but not brown. Stir in rice and fry for a few minutes, or until it looks transparent. Season with salt and... - 24.6623

This soup can also be served hot. Method Cook onion in butter until soft but not brown. Add tomatoes, cover pan and cook gently for 10 minutes or until the vegetables are a pulp. Add pimiento, tomato paste, stock, and sim- mer 10-15 minutes more. Add the... - 22.5726

Method Peel cucumbers and cut into 1/2 inch slices. Combine in a pan with shallots or onion and stock and simmer 15-20 minutes or until soft. Puree the mixture in a blender or work through a nylon strainer. In a kettle melt the butter, stir in the flour and... - 25.1145

Method In a large pan melt butter, add onion; cook until soft but not brown. Add curry powder and one apple, pared, cored and sliced. Cook until almost soft, stir in flour and cook 1 minute longer. Pour in stock and add corn- starch paste. Bring soup to a... - 24.4424

This green pea soup may also be served iced. If so, omit the egg yolks and increase the quantity of cream to 3/4 cup. Whip it lightly until it holds a soft peak before adding it to the soup. Method In a large pan combine scallions, lettuce, stock and 1 1/2... - 23.9149

If rabbit is not available, chicken may be used instead. Method Blanch rabbit by putting in cold water, bring- ing to a boil, draining and refreshing under cold water. Trim away any skin and neaten the pieces with scissors. Put rabbit into a shal- low pan,... - 25.1145

Method First prepare curry sauce: fry onion in butter until lightly brown. Add curry powder to pan and fry 1-2 minutes more. Remove from heat and stir in flour. Add stock, return to heat and bring to a boil, stir- ring constantly. Simmer sauce for 15-20 min-... - 25.5596

Traditionally, breast of veal is used for this dish because the bones give a rich, jellied stock. However, twice as much shoulder meat as breast can be added if you like. As an alter- native, breast of lamb can be substituted for veal. Meat should be well... - 24.5546