Combine and tie in a 4 inch square of cheese cloth. (A disposable dish cloth works well). Bring about 4 quarts water to the boil and add seasoning bag, with salt and sliced lemons. Boil about 10 minutes before adding shellfish. - 31.9776

MAKING 1) To prepare the bouquet garni, tie together the bay leaf, thyme sprig and parsley sprig together with a long thread. 2) Tie one of the thread to the handle of the saucepan so that it can be easily fished out from the broth when done... - 26.2291

Tie all ingredients together in a piece of cheesecloth. Add to stews and soups for seasoning. - 23.6108

MAKING 1. In tea ball or cheesecloth bag place all ingredients and simmer in soup, stew or sauce. SERVING 2. To serve remove them from food. - 26.9412

Place the beans in a large saucepan with the onions, salt pork, garlic, seasoning and bouquet garni. Pour in the stock or water, adding more if necessary to cover the ingredients, and bring to a boil. Cover the pan, reduce the heat and simmer gently for 1... - 35.3251

Wrap the herbs in a small piece of muslin and tie with a piece of fine string. - 23.3354

Mix all well; pack in small cheesecloth bags. This recipe will make 24 bouquets, each of which will season 2 quarts of liquid. The bags should be dropped into the boiling soup toward the end of the cooking and should not be left in more than 1 hour. Store... - 28.7929

Put 1 bay leaf and 1 clove in each of 6 small cheesecloth bags. Mix remaining ingredients well, divide equally, and pack in the bags. Each bag will season 2 quarts of liquid. Store bags in airtight containers. Use for flavoring stews. - 30.5489

GETTING READY 1. In a large bowl allow sauerkraut to soak for 5 minutes. Then drain well. MAKING 2. In a large heat proof casserole or dutch oven place the ham hocks, adding the drained sauerkraut, wine and bay leaf. 3. Press cloves into onion and... - 43.6241

GETTING READY 1. Under cold running water drain and rinse sauerkraut. MAKING 2. In a 12-cup (3 liter) baking dish place the dried sauerkraut. 3. Stir in onion, apple, apple juice, juniper berries and bay leaf. 4. Prick the sausage and arrange over sauerkraut... - 43.343

1. In a small bowl, sprinkle the lemon juice over the mint and let stand to allow the mint to absorb the juice. Blend 3 tablespoons of the butter into the soaked mint. Let the mint butter sit at room temperature for 1 hour before using. 2. In a saucepan of... - 43.1974

Rub the meat all over with the cut clove of garlic. Sprinkle with the salt, then rub in the flour. Brown the meat on all sides in fat, over medium low heat, then place meat on a flat rack, placed in the bottom of the pan. Add water and thymil or... - 42.5726

GETTING READY 1) Cut the chicken into six pieces. MAKING 2)Take a flameproof casserole, melt butter, and cook the chicken pieces until brown. 3) Remove chicken and stir fry bacon strips and onions and cook until brown. 4) Transfer chicken in the casserole... - 43.8422

GETTING READY 1. Pre-heat the oven to Regulo 6 or 400°F. 2. Using a knife, remove tough outer skin from meat if any. Trim off any excess fat, then bone the breast of lamb. 3. Ready the veal forcemeat: Spread the forcemeat down the centre of the breast of... - 44.5546

GETTING READY 1. Pat the pheasant dry with a kitchen towel. 2. Dress and truss the bird using kitchen string. Using a blunt end of a heavy knife, breaK the legs at the joint to fit the bird into a casserole. 3. Peel and slice the onions and carrots. 4. Heat... - 44.9187

Melt the butter in a pan, add the onion, carrots, celery and bacon and cook for 10 minutes. Add the flour and cook, stirring, until golden. Remove from the heat and gradually stir in the fonds brun or beef stock. Add the bouquet garni, tomato puree, and salt... - 34.2173

GETTING READY 1.Wash the vegetables well and cut them in thick slices. MAKING 2.Heat the dripping. 3.Fry the bacon in it until tender but not brown. 4.Stir in carrot, onion, swede, celert and saute for 10 minutes. 5.Once the vegetables are tender and the fat... - 39.8018

MAKING 1) Take a glass dish and add in lemon juice, coriander seeds, oil, tomato puree, wine, garlic, and bouquet garni and cook for 2-3 minutes on power. 2) Add mushroom, pepper, and salt and cook for 11 minutes on power. 3)Check seasoning to taste, remove... - 36.888

In a large Dutch oven or kettle, heat the butter. Add the vegetables and saute until tender. Add the parsley, tomatoes, broth and wine. Bring to a boil, reduce heat and simmer for 10 minutes. Add the fish, seafood, and bouquet garni. Cover and simmer for 15... - 41.1262

Soak the peas in cold water for 2 to 3 hours. Drain the peas and put them into a large saucepan with the salted water. Bring the water to a boil, skimming off any scum. Partly cover the pan and cook for 2 to 3 hours or until the peas are tender. Remove the... - 41.7304

MAKING 1. In a saucepan, combine peas, lettuce, scallions, bouquet garni, sugar and water. 2. Cover with a lid and place on a medium low flame, 3. Simmer for 8-10 minutes, stirring occasionally, until peas are tender. 4. Drain liquid from the pan and remove... - 44.7077

Rub the chicken with the lemon, place in a large kettle and cover with chicken stock. Add the onion, celery, carrot and bouquet garni, cover and bring to a simmer. Skim the stock to remove any impurities that rise to the top during the 2 1/2-4 hours of... - 40.622

Put the lentils into a large saucepan with the stock and bring to a boil, skimming off any scum as it rises. Add the onion, carrot, bouquet garni, seasoning and bacon and simmer gently, covered, for 1 hour. Take the pan off the heat and remove and discard the... - 39.2221

Melt dripping in a large heavy saucepan. Add potato, onion and celery. Put lid on pan and cook over a low heat for 10 minutes, shaking pan occasionally. Heat stock until boiling, add to vegetables with bouquet garni. Simmer gently for about 30 minutes, until... - 39.8339

1. Heat half the oil in a large heavy-based saucepan, add root vegetables and onions and cook quickly until brown. Set aside on a plate. Add remaining oil to pan and brown the garlic and shanks for a few minutes. 2. Add the stock, water, red wine, tomato... - 33.4745

Combine all the ingredients. Bring to a boil. Boil 30 minutes. Strain through a cheesecloth. Reserve the liquid and discard bouquet. Use the broth for cooking fish and shellfish. - 35.586

GETTING READY 1) Wash and pat dry the chicken. MAKING 2) In seasoned flour, dip the chicken to coat completely. 3) Shake off the excess flour... - 45.2724

In a heavy pot, melt the butter. Add the onions and toss them lightly over a high heat until they are transparent about two minutes. Add the tripe and toss it lightly for two minutes, then sprinkle it with the flour and moisten it with the stock. Season with... - 39.3427

Simmer the ears in the white court bouillon for at least three hours, or until they are tender. In a separate pan, melt the butter and add the peas, a pinch of salt and the bouquet garni. Stirring occasionally, cook over low heat for about five... - 32.9574

Place the bones in a roaster and roast in a preheated 400°F (200°C) oven until the bones brown. Heat the oil in a large kettle, sear the roast on all sides in the oil. Transfer the bones to the kettle with the roast. Cover the roast with 12-16 cups (3-4 L)... - 42.525

Put the chicken in a saucepan and add the salt, bouquet garni and water. Bring to the boil, half cover and simmer for 2 hours. Remove the chicken from the pan and strain the cooking liquid. Return the cooking liquid to the saucepan and add the rice. Bring to... - 39.855

Preheat the oven to 350°F (180°C). Saute the hens in the oil for 5 minutes. Remove and place in casserole dish. Dice the bacon and saute in a sauce pan, add flour, reduce heat and cook for 4 minutes. Add the vegetables and continue to cook until vegetables... - 41.1813

Preheat the oven to 350°F (180°C). Saute the chicken in the oil for 5 minutes. Remove and place in casserole dish. Dice the bacon and saute in a sauce pan, add flour, reduce heat and cook for 4 minutes. Add the vegetables and continue to cook until... - 39.5984

Cut the pork and lamb into large cubes. Heat the butter in a large kettle or Dutch oven, fry the meats until golden brown, remove and reserve. Stir in the shallots and flour, reduce the heat and cook for 4 minutes. Add the remaining ingredients along with the... - 37.9248

GETTING READY 1 Trim the fat as much as possible from the oxtail pieces and toss them in seasoned flour. MAKING 2 In a heavy bottomed pan heat fat and cook the oxtail until brown.Remove from the pan and place the oxtail in a casserole. 3 In the fat saute... - 39.7882

In a heavy pot, melt the butter over medium heat and brown the heart slices on both sides. Add the flour and let that brown also. Add the lemon, bay leaf, bouquet garni, salt and pepper. Add just enough boiling water to come level with the top of the... - 43.3649

In heavy skillet cook salt pork or bacon until crisp. Brown meat in hot fat; the meat must be dark brown. Transfer meat to casserole. Heat brandy, pour over meat, and flame. When flame has died down, stir flour into meat. Season with salt and pepper and add... - 44.2054

GETTING READY 1) Cut the neat pieces of meat and put them in a plastic bag with vinegar. 2) Toss the meat in the vinegar and in a shallow dish, keep the bag overnight. ... - 44.3459

MAKING 1.Heat olive oil, and cook tomatoes in it by adding salt, garlic, bouquet garni or mixed herbs and sugar on low flame. 2.Stir the mixture frequently till the time tomatoes soak the oil and the liquid evaporates. 3.Remove the garlic and bouquet... - 44.3721

GETTING READY 1) Preheat the oven to 350°. 2) Peel and slice the onions. 3) Peel and quarter potatoes. MAKING 4) In a roasting pan, place the meat in roasting pan, spread with half the butter and season. 5) Roast for 1 1/4 hours. 6) In a skillet, melt... - 42.637

MAKING 1) In a large pan, saute the onion in butter, until golden brown. 2) Stir the kidneys and saute for 5 minutes, stirring occasionally. 3) Stir in the flour, then stir in the wine and stock and bring to a boil. 4) Stir in the bouquet garni, tomato puree,... - 45.4218

GETTING READY 1 Thoroughly wash the haricot beans under cold water. 2 In a bowl, put the washed beans and add enough cold water to cover the beans. 3 Allow to soak for at least 12 hours. 4 Preheat the oven. MAKING 5 Chop the bacon. 6 Transfer to... - 45.0579

GETTING READY 1. Beat egg whites and set aside. MAKING 1. In a saute pan, heat oil to saute onion for five minutes or until soft. Do not brown. 2. Further, add tomatoes, garlic, bouquet garni, salt and pepper and cook on medium flame. Stir the mixture often... - 43.6575

GETTING READY 1. Peel the turnips. Cut them in quarter and smoothen their edges. 2. In a pan og boiling salted water, cook the turnips for 5 minutes. Drain. MAKING 3. In a saute pan, melt some butter. 4. Add onions. Cover and cook them over low flame until... - 43.3952

Wash and pat dry the lamb. Place the lamb in a large kettle or Dutch oven along with the onions, carrots, celery and bouquet. Cover with the broth and bring to a boil, reduce temperature and simmer gently for 1 1/2 hours. Remove the lamb and reserve... - 41.0709

Wash and pat dry the chicken. Place the chicken in a large kettle or Dutch oven along with the onions, carrots and celery and bouquet. Cover with the broth and bring to a boil, reduce temperature simmer gently for 1 1/2 hours. Remove the chicken and reserve... - 42.0574

Melt the butter in a saucepan and add the mushrooms, shallots, garlic and bouquet garni. Cook over medium heat until the vegetables are softened. Add the flour, cook for two or three minutes more, then stir in the wine and % cup [175 ml.] of the stock and... - 41.3335

Heat 2 tablespoons of butter and the peanut oil in a large, heavy saucepan. Cook the onion, stirring constantly, until it is soft and golden. Stir in the flour and cook, stirring all the time, until golden; do not brown. Add the tomatoes and water. Tie the... - 45.0376

In a saucepan over low heat, melt the fatback until it renders its liquid fat. Then add the beurre manie and, when the beurre manie begins to brown, add the turkey pieces, except the liver. Season with salt and saute the turkey pieces until well browned seven... - 43.7331

Combine beans, water, and salt in large kettle. Let stand overnight, or boil for 2 minutes and let soak for 1 hour. Add garlic, carrots, onions, bouquet garni, and salt pork. Bring to a boil. Simmer, covered, for 1 hour, skimming surface as needed. Heat... - 45.4305

GETTING STARTED 1. Preheat the oven to 300°F. MAKING 2. Get rid of the large lumps of fat clingling to the meat. 3. Cut the meat into 1 -1 ½ pieces and roll it in a seasoned flour. 4. Slice the carrot, garlic, and onions finely after peeling. 5. Take a... - 44.659

1. Place the sliced aubergine on a wire tray and sprinkle lightly with salt. Allow to drain for at least 30 minutes. 2. To make the sauce, heat the oil in a pan, add the onion and garlic and cook until soft but not coloured. Add the tomatoes and the water or... - 37.2482

GETTING READY 1) Preheat the oven to 180°C/ 350°F or Gas Mark 4. MAKING 2) In a shallow dish, place the pigeons and pour over the red wine. 3) Add the bouquet garni and allow to marinate for several hours, turning once. 4) In a pan, saute the bacon and... - 44.7999

MAKING 1) In a large pan, saute the sausages in oil over a low heat, until lightly browned. 2) Remove the sausages with a slotted spoon and keep warm. 3) In the same pan, saute the kidneys, until lightly browned on all sides. 4) Remove the kidneys with a... - 45.093

GETTING STARTED 1. Preheat the oven to 275°-300°F. MAKING 2. Add beans to the 1 quart rapidly boiling water. Boil them rapidly for another 2 minutes. 3. When done remove the pan from heat and allow the beans to soak in water for about an hour. 4. Drain... - 47.1455

GETTING READY 1) Preheat oven to 350 degree. 2) Dice the bacon. MAKING 3) Take a skillet and melt butter. 4) Cook the bacon until the bacon pieces are crisp and the fat runs. 5) Put the bacon on kitchen towel and let it drain. 6) Stir fry squab until all... - 45.1845

MAKING 1. Into a large bowl add the beef together with the parsley, thyme and the bay leaf. 2. Then add the brandy, red Burgundy wine and oil, stir once or twice and let it marinate with cover for at least 4 hours. 3. In a flameproof casserole melt the... - 45.2943

1. Place the pork, carrots, turnips and 3 of the onions in a large pan. Stick the cloves in the other onion and add this to the pan with the celery, leeks, bouquet garni and garlic. 2. Cover with water and add salt and pepper. Cover, bring to the boil and... - 38.2238

1. Melt the dripping in a flameproof casserole, add the bacon and fry until golden brown. Remove from the pan with a slotted spoon. 2. Add the onions to the pan and cook until golden brown. Remove from the pan with a slotted spoon. 3. Add a little more... - 41.9867

GETTING READY 1) Chop bacon finely. 2) Peel onions, turnips and carrots. 3) Trim leeks and celery. MAKING 4) Mix sausage meat, bacon, bread crumbs, parsley and seasoning and bind with eggs. 5) Spoon into chicken and truss. 6) In a large pan, heat the... - 46.4888

Season the veal kidney with salt and pepper and wrap it in the spinach and lettuce leaves. Heat the olive oil in an enameled cast-iron casserole, and in it cook the carrot, leek, and onion until they soften and give off some of their liquid. Add the wrapped... - 43.9871

Salt and pepper the oxtails. Melt half of the butter in a deep, nonreactive and ovenproof pot and add the oxtails, carrots and onions. When the meat and vegetables are lightly browned in 20 to 30 minutes pour the eau de vie or other brandy into the pot and... - 44.0422

In an earthenware casserole with a tightly fitting lid, place the carrot, onion, bouquet garni, shallots and garlic, and add salt and pepper. Add the chopped tripe and calf s foot. Pour in the white wine and enough stock to cover the mixture. Make a paste... - 38.0228

Heat the oil in a big heavy pot or daubiere. Put in the pieces of oxtail and let them sizzle gently for a few minutes. Pour in the brandy and set it alight. When the flames have died down, add the wine. Let it bubble fiercely for a minute or so. Add just... - 39.3552

Soak the pig's feet in cold water to cover for several hours. Drain them, coat them heavily with coarse salt, and leave them in the salt for two days. When ready to cook the feet, rinse off the salt and tie them up well, two by two, to keep them intact during... - 41.5366

Saute the onion and carrot in the butter. Set the tongues on the vegetables and sprinkle with salt and pepper. Cover the pot and keep it over very low heat until the tongues look steamed, 25 to 30 minutes. Add one third of the Madeira and reduce it over high... - 43.8078

First make the court bouillon. Pour the wine into a non-reactive pan and add the onion, bouquet garni and a pinch each of salt and mixed spices. Cover, and simmer for 25 minutes. Cool the court bouillon and strain it. Put the brains into a nonreactive pan and... - 40.0995

Put the pig's feet in a heavy pot and add the quartered onions and the bouquet garni. Pour in enough cold water to cover the contents well. Season with salt and pepper. Over high heat bring the liquid to a boil, skimming it. Then reduce the heat, partially... - 38.0055

Break off the lobster's tail. Cut the body into quarters. Discard the sac near the eyes. Reserve any coral. Crack the claws. In a heavy saucepan melt the butter with the oil. Add the lobster pieces, tail, claws and vegetables and fry, stirring, for 3 to 4... - 47.1412

Cut fish into serving pieces and arrange these on the bottom of a large skillet. Peel and slice potatoes and place them in a layer on top of fish. Peel and chop tomatoes, onion, and garlic and put these on top of potatoes. Season to taste with salt and... - 42.4608

Trim meat free of excessive fat and gristle. Combine flour, salt, and pepper. Dredge meat with seasoned flour. Heat oil in heavy saucepan or Dutch oven. Brown meat in it on all sides. Add onion and cook over low heat until soft. Add lemon slices, bouquet... - 43.6804

Put the snails into a saucepan with the wine, stock, onion, carrot, bouquet garni and salt and bring to a boil. Cover the pan and simmer for 3 hours. Cool the snails in the cooking liquid. Remove the snails from their shells and cut off the membrane and black... - 43.5773

GETTING READY 1) Preheat oven to temperature of 352 degrees. MAKING 2) In a sauté pan, heat the dripping and brown the meat. Remove content to a casserole and sauté the onions in the remaining fat till they start to color. Place with the meat. 3) Leaving... - 44.2567

GETTING READY 1) Soak raisins in water. MAKING 2) Microwave the raisins for 2 minutes on power. 3) Mix pork and beef. 4) Beat in eggs. 5) Season with salt and pepper. 6) Blend well and prepare 8 meatballs with it. 7) Coat the meatballs in flour. 8) Preheat... - 43.9291

Put the vegetables into a large saucepan. Put the fish on top. Add the garlic, orange rind, bouquet garni, water, salt and pepper—be careful with the seasoning because the stock will be much reduced later. Bring to a boil. Reduce the heat and simmer for 10... - 43.9987

In a large sauce pan, bring the water, wine, onion, carrot, celery and bouquet garni to a boil. Reduce to half the liquid's volume. Reduce temperature. Place chicken into liquid and simmer for 12 minutes. While chicken poaches, blend the eggs with 15 ml (1... - 43.1892

In a large sauce pan, bring the water, wine, onion, carrot, celery and bouquet garni to a boil. Reduce to half the liquid's volume. Reduce temperature, place fish into liquid and simmer for 10 minutes. While fish poaches, blend the eggs with 15 ml (1 tbsp) of... - 42.6335

Cook onions, carrots, celery, and ham or bacon in hot butter or oil over low heat for 10 minutes. Stir flour into mixture. Cook over moderate heat, stirring constantly, for 10 minutes, until the flour is nut brown. Add bouillon all at once. Stir until... - 42.0137

In a large shallow pan, bring the water and the wine to a boil. Cut the lemon in half. Squeeze in the juice and then drop the lemon into water, along with the celery, onion, carrot, 1 tsp (5 ml) salt and bouquet garni. Boil until broth is reduced by... - 44.2146

Put the fish, onion, celery, tomatoes, wine, bouquet garni and water into a large saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain the liquid into another saucepan. Remove all the bones from the fish. Blend the fish and... - 44.7443

GETTING READY 1) Ensure that the meat has been tied neatly. If required, skewer it. Dip the meat in the seasoned flour and set it aside. 2) Peel the onion and slice it. From the turnip, scrape and peel the thick part and scrape the carrots. Cut the turnips... - 44.3017

GETTING READY 1) Cut 1/2 inch cubes from the meat. 2) Toss the meat cubes in seasoned flour. ... - 41.3537

MAKING 1.In a sauce pan, add the onion, carrot and celery and cook for 5-7 minutes by stirring constantly, until they change color. 2. Stir in the flour, lower the heat to cook for 15 minutes until the roux is a rich brown, stirring constantly. Add tomato... - 41.1045

GETTING READY 1. Joint the chickens separating the breasts and leg portions from the bony portions which can be kept for another purpose. 2. Season the flour and dredge the chicken pieces in it. MAKING 3. In a large kettle or casserole, melt the butter... - 41.0067

GETTING READY 1) Wash the pig's head and trotters with cold water. 2) In alarge pan, place the pig's head, trotters, beef along with bouquet garni, onion, lemon rind and mixed spice. 3) Cover the ingredients with water... - 42.7132

GETTING READY 1) In a saucepan, place the meat with bones and cover with cold water. MAKING 2) Boil the meat, drain and keep it under running cold water. 3)... - 46.8396

GETTING READY 1) Wash and dry oxtail. 2) Trim through joints. 3) Preheat moderate oven (350°F. - Gas Mark 3) MAKING 4) Put the oxtail in saucepan and cover with water. 5) Add bouquet garni and boil. 6) Simmer and cook covered for 2 hours. 7) Strain liquid... - 43.0967

1. Soak the lentils in cold water for 1 hour. Drain and place in a large pan. Add boiling water to cover and simmer just below boiling point for 5 minutes. Drain. 2. Bring the measured water to the boil in the rinsed-out pan. Add salt and pepper to taste, the... - 35.1596

MAKING 1) Take a muslin bag, put in garlic, ginger and Bouquet Garni. 2) In a pan, mix the rest of ingredients and let it come to a boil. 3) Put the muslin bag into the pan and simmer for 30 minutes. 4) Take away the muslin bag and sauce is ready for use. 5)... - 45.9002

GETTING READY 1) Pre-heat the oven to 300°F/150°C/Gas 2. MAKING 2) Using a knife, cut the meat into 1 1/2" (3.5 cm) cubes. 3) Dredge in seasoned flour. 4) Heat a pan along with half the oil and butter. Brown the meat in batches. 5) Take a casserole dish... - 45.355

GETTING READY 1) Pre-heat the oven to 375°F/190°C/Gas 5. MAKING 2) In a pan, heat oil and butter, fry turkey slices until golden brown. 3) Take the turkey from pan and keep them in an ovenproof casserole dish. 4) De-rind and chop bacon 5) Put them into the... - 45.7176

GETTING READY 1. Cut bacon slices into large cubes. Keep aside. 2. Toss beef cubes with a little flour, just enough to coat evenly. 3. Preheat the oven to 275°F MAKING 4. In a large, ovenproof skillet or casserole, heat oil and butter. 5. Add bacon and... - 44.82

MAKING 1) Take a 4-quart saucepan and heat oil in it over medium heat. 2) Stir in tomatoes, onion, and garlic occasionally and cook them until onion is translucent. 3) Mix in rest of the ingredients and then lower heat to low. 4) Cook the vegetables for 20 to... - 46.9328

GETTING READY 1) Put the brains in a bowl of cold water with 1 tsp of the vinegar. 2) Soak for 15 minutes. 3) Drain the brains. 4) Holding them under running water, carefully pull away membranes and blood vessels. MAKING 5) In a saucepan, put the brains and... - 44.0943

GETTING READY 1) Preheat the over to 350°. 2) Cut the rabbit into neat pieces. 3) Peel and thinly, slice the carrots. 4) Peel and chop the onion. 5) Cut the bacon into strips. 6) Peel and crush garlic. MAKING 7) Toss the rabbit pieces in the flour till... - 43.3153

GETTING READY 1. Wash and clean the vegetables. Using the knife, chop them into 1 inch pieces. Slice onions thinly. MAKING 2. Heat a saucepan and melt the margarine. Lightly fry the vegetables until the margarine gets absorbed. 3. Pour in stock. Add... - 45.4915

GETTING READY 1.Chop the meat and bones in pieces. MAKING 2.Take a large pot, put carrots, onions, and celery in it along with bones, salt and bouquet garni. 3.Let the ingredients boil. 4.Once done, remove the fat layer on the top. 5.Let the ingredients... - 39.2905

GETTING READY 1.Chop the bones and meat into big pieces. 2.Preheat the oven to 450 degrees. MAKING 3.Heat the bones in the oven until brown. 4.Take a large pot, put carrots, onions, celery, salt and bouquet garni in it. 5.Put 2 1/2 quarts cold water... - 41.1714

GETTING READY 1) Preheat the oven to 180°C/ 350°F or Gas Mark 4. MAKING 2) In a flameproof casserole dish, saute the garlic and pigeons in bacon fat over a low heat, until browned. 3) Stir in rest of the ingredients and bring to the boil. 4) Cover and cook... - 45.7697

GETTING READY 1. Preheat the oven at 180°C/350°F/gas 4. MAKING 2. In a casserole, heat oil and cook onions until brown. Shake the pan occasionally to saute them evenly. 3. Sprinkle onions with flour and brown them a little more. 4. Further, add wine,... - 41.6533

GETTING READY 1) In a saucepan, joint and place the oxtail, cover with cold water and bring to a boil. 2) Strain, pat dry the joints and roll them in seasoned flour. 3) In a large saucepan, fry the oxtail pieces in butter or oil until evenly brown on all... - 47.0181

MAKING 1) In a large saucepan, joint and place the boiling fowl with the carcass. 2) Add the bouquet garni, salt and cold water, then gradually bring to a simmer. 3) Skim off any surface scum, add the rice and simmer for 30 minutes. 4) Then add the... - 43.4841

MAKING 1 In a large saucepan, pour half the oil. 2 Add in the carrot, onions and celery, and saute until soft but not browned. 3 Stir in the wine, vinegar, bouquet garni, juniper berries and peppercorns. 4 Bring to a boil. 5 Let the marinade simmer... - 39.3767

GETTING READY 1. Take a saucepan, add beans and pour water and soak them overnight. Or soak them quickly and drain. MAKING 2. Add beans into the saucepan with water and stir in basil leaves, ground thyme, pepper and bouquet garni and cook until the beans... - 41.0571

MAKING 1. In a medium saucepan, heat butter and add shallots and garlic to it. 2. Cook until they turn soft or for about 5 minutes. 3. Add bouquet garni and wine and bring to boil. 4. Meanwhile, in mixing bowl, mash together marrow and flour with fork until... - 42.344

Choose a pan big enough to hold the tongues in one layer. Fry the diced salt pork until it renders its fat, then brown the sliced carrot and onion in it. Take out the vegetables and set them aside. Add the tongues and brown them lightly. Set them aside. Now... - 44.1422

GETTING READY 1) Toss the pieces of veal in the seasoned four. 2) Peel the onion and carrot and slice them finely. MAKING 3) In a large saucepan, heat the oil. Gently fry the meats and vegetables till they are lightly browned. 4) Add the boquet garni,... - 45.5306

GETTING READY 1. Preheat the oven at 160°C/325°F/gas 3. 2. Cut lamb into 1 1/2 in/4 cm cubes. Discard fat and sinew. MAKING 3. In a flameproof casserole, heat oil to brown the lamb chunks on all sides. Cook them in two batches, if neede. 4. Remove the... - 42.3828

In a large kettle or Dutch oven, heat the butter and add the onions. Cook until tender without browning. Blend the salt, pepper and paprika together. Dust the beef with the seasonings and add to the pot. Cook the beef until brown. Sprinkle with flour and... - 44.4594

To make the stuffing, chop together the shallots, parsley and tarragon and garlic. Mash the bread with the shallot mixture, stir in the pork, then add the egg, salt and pepper. Beat the mixture into a smooth paste. Fry a little of the mixture to taste it and... - 46.1741

GETTING STARTED 1. Preheat the oven to 400°F. MAKING 2. Take a mixing bowl and sift cinnamon and flour into it. Cut in the butter and rub it over the flour until it looks like a bread crumb. 3. Blend in lots of cold water and lightly beaten egg, so that... - 45.1933

1. Coat each piece of rabbit with caster sugar. Melt the butter in a pan, add the rabbit and cook until the sugar has caramelized. Remove from the pan. 2. Add the orange juice and a little stock to the pan and stir round well to incorporate any juices or... - 42.3558

GETTING READY 1) Preheat the oven to 325° F. 2) Use a blender or a food processor fitted with a steel blade, to combine the chicken with the eggs, yolks, cream, salt, pepper, and nutmeg in two batches. Process to a smooth paste. Add the prosciutto to the... - 47.1455

GETTING READY 1. Trim fat or skin. 2. Cut meat into cubes. 3. Dredge with seasoned flour. 4. Peel and thinly slice the onions. 5. Peel and thinly slice the carrots. 6. Peel whole onions. 7. Wash and scrape new potatoes. MAKING 8. In a large Dutch oven or... - 45.848

GETTING READY 1. Trim fat off the chicken pieces. 2. Sprinkle with seasoned flour and keep aside. 3. Trim and chop the bacon. 4. Preheat oven to 350°F (180°C or Gas No. 4) MAKING 5. In a large Dutch oven or casserole, melt the butter over moderate... - 44.7572

GETTING READY 1. Prepare and bake pastry shell. 2. Preheat the oven to 190°C/375°F/gas 5 oven and heat a baking sheet in it. MAKING 3. In a saute pan, heat one tablespoon oil and saute onion until soft. Do not brown. This will take about 5-7 minutes. 4.... - 44.9052

GETTING READY 1) Cut fillets in 1-inch-thick slices and beat flat. MAKING 2) Dredge in seasoned flour. 3) In a frying pan heat butter and fry onion gently over low heat for about 5 minutes. 4) Stir in pork and mushrooms and cook for 5-6 minutes till brown.... - 44.6045

MAKING 1. In a large saucepan, add in chicken carcass, skin and any trimmings. Pour in stock or water and cover the carcass. 2. Put in seasoning and allow it to come to a boil, and simmer gently for 1 hour in a covered pan. 3. Cut the vegetables roughly. ... - 47.506

Bone each chicken, removing ribs but leaving leg and wing bones. For stuffing: cook shallots in butter until soft. Add to ham with breadcrumbs and herbs. Season well and stir in egg to bind. Spread mixture over chickens, sew up or secure with poultry pins and... - 43.0468

Put the pig's feet and ears into a large pot with the carrots, the large onions and the leeks. Season with salt, pepper and a pinch of mixed spices and add the bouquet garni. Cover the contents of the pot with water and bring it to a boil. Reduce the heat to... - 44.0596

Weigh the meat and calculate cooking time, taking into account the thickness of the joint. Soak the pickled meat in cold water for up to 24 hours. Drain off the water from the meat and wash it well. Put the trivet in the pressure cooker and place the meat on... - 45.8491

Put the calf s-head pieces and the tongue into a pot of boiling water and parboil for 20 minutes. Drain and rinse them. In a large, nonreactive pot, melt the suet over low heat. Stir in the flour, water, onion, bouquet garni, garlic, cloves, vinegar and salt... - 44.103

To make the sauce, melt the butter in a small nonreactive saucepan, add the carrot and onion, and stew them gently until the onion is transparent but not browned about 10 minutes. Stir in the flour, then the white wine and water. Add the bouquet garni and... - 44.1366

1. Place beans in a large bowl, cover with water and set aside to soak overnight, then drain. Place beans in a large saucepan with enough water to cover and bring to the boil. Boil for 10 minutes, then reduce heat and simmer for 1 hour or until beans are... - 37.6123

Put the feet into a large pot, cover them with salted water, and add the carrots, garlic, onions and bouquet garni. Bring to a boil and simmer, partially covered, for three hours. Drain the feet, reserving and straining 2 cups [1/2 liter] of their poaching... - 43.1802

Skin eel first. Cut skin around head of eel. With a sharp knife, cut under skin slowly to loosen a small flap. Hold head in one hand and grasp skin with the other hand or use a pair of pliers. Strip the skin off as you would a glove, in one motion. Cut off... - 46.0942

1. Soak the mussels in cold water for about 1 hour. Drain the mussels and discard any which are open. 2. Place the closed mussels in a large saucepan with the wine, water, onion and bouquet garni. Bring to the boil, cover with a tight-fitting lid and simmer... - 39.8088

1. Heat the oil in a pan, add the onions and garlic and cook until soft but not coloured. Remove from the pan. 2. Add the fish to the pan. Cook for 2-3 minutes until both sides are lightly browned, then remove. 3. Return the onions and garlic to the pan and... - 40.4822

GETTING READY 1. In a large pan, heat the butter 2. Add the vegetables to the butter 3. Sweat the vegetables in the butter till it is cooked through 4. Add the bouquet garni and the tomato puree. Mix well 5. Add the Cognac, wine and stock 6. Add the rice and... - 44.9052

MAKING 1. In a large soup pot or saucepan, heat the oil. 2. Add vegetables and sauté until limp. 3. Pour in stock and add bouquet garni. Heat until stock begins to boil. 4. Cover pan, reduce heat and simmer for 20 minutes until vegetables are tender. 5. At... - 46.8041

GETTING READY 1. Wipe the meat with paper toweling. 2. Place in a pot and cover with cold water. Let soak for 24 hours, draining and refreshing water 2-3 times. 3. Drain. MAKING 4. In a saucepan place the meat and add onions, peppercorns and fresh water to... - 45.5263

GETTING READY 1) Peel onion and spike with clove. 2) Chop celery. 3) Peel garlic. 4) Soak parsley in vinegar. 5) Chop cucumber peel. 6) Seed and slice pepper. MAKING 7) Put pork in a pan, cover with water and bring to a boil. 8) Drain off water. 9) Add... - 43.4219

GETTING READY 1) Peel the onion. 2) Preheat the oven to 425°. MAKING 3) In a saucepan, put the sausage with bouquet garni and peeled onion and cover with cold water. 4) Bring to a boil and simmer very gently for 1 3/4 hours. 5) Meanwhile, in a bowl, sift... - 45.246

GETTING READY 1) Preheat the oven to 325°. 2) Prepare and finely chop kidneys, chop bacon. 3) Peel potatoes and carrots. 4) Peel and halve turnips. 5) Chop celery and leeks. 6) Peel onion and spike with cloves. MAKING 7) In a large bowl, mix all stuffing... - 44.2146

GETTING READY 1) Peel onion and spike with clove. 2) Chop celery. 3) Peel garlic. 4) Soak parsley in vinegar. 5) Chop cucumber peel. 6) Seed and slice pepper. MAKING 7) Put pork in a pan, cover with water and bring to a boil. 8) Drain off water. 9) Add... - 42.3048

GETTING READY 1) In a large bowl, place the tongues, cover with cold salted water and allow to soak for 1 hour. MAKING 2) Drain and rinse the tongues thoroughly under cold running water. 3) In a pan, place the tongues, cover with the hot stock, then add... - 45.0085

GETTING READY 1) In a large bowl, place the tongues, cover with cold salted water and allow to soak for 1 hour. MAKING 2) Drain and rinse the tongues thoroughly under cold running water. 3) In a pan, place the tongues, cover with the hot stock, then add... - 44.3504

GETTING READY 1. Trim mutton to get rid of its skin and excess fat. Tie it tightly using a string. 2. Pierce meat using a pointed knife to insert slivers of garlic. 3. In a muslin bag, tie bouquet garni, rosemary and peppercorns. MAKING 4. In a pan, add... - 45.6436

MAKING 1. Use salt and pepper to saute the pieces of chicken. 2. In a saute pan, heat oil and butter until foaming. 3. Saute chicken pieces over medium flame until browned or for about 15 minutes. Keep turning them from time and again. 4. Further, tranfer... - 44.1335

MAKING 1. In a large Dutch oven or roaster put beef salt, onions, 2 carrots, celery, and broth. 2. Make a bouquet garni in cheesecloth with parsley, bay leaf, thyme, garlic, and peppercorns and tie the opening. 3. Put it on the stew. 4. Simmer gently for 1... - 43.5818

Saute onions, garlic, and mushrooms in 2 tablespoons of the oil in a large ovenproof frying pan or Dutch oven. Remove onions and mushrooms from pan with a slotted spoon and set aside. Add remaining 2 tablespoons oil to the pan and brown chicken well on all... - 44.2238

To make the marinade, heat the oil and add to it the onions, carrot and garlic cloves. Saute them until they are lightly colored, then pour in the vinegar and red wine. Add a pinch of coarse salt and the rest of the marinade ingredients, and boil over high... - 44.9687

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

Put the parboiled pig's feet, tails and ears into a heavy pot. Add the carrots, whole onion and bouquet garni and season with salt. Add water to cover. Bring the water to a boil and cook, partially covered, over medium heat for 45 minutes. Remove the ears and... - 43.3463

Heat the butter and oil in a large, heavy, heatproof casserole. Add the salt-pork cubes and saute over medium heat until almost crisp; then remove them with a slotted spoon to a side dish and set them aside. Discard all but 2 tablespoons [30 ml.] of fat from... - 44.2559

For the stuffing, pound the garlic to a puree in a large mortar, add the parsley, the bacon, a little salt and plenty of pepper, plus the trimmings from the stomachs. Mix well, so that the bacon strips are thoroughly coated. Spread out the diamond-shaped... - 43.3912

Reserve six lengths of chitterlings, each about 15 inches [38 cm.] long, choosing pieces without holes in the sides. Cut the rest of the chitterlings into strips and put them in a bowl with the mesentery. Season with salt and pepper, the nutmeg and mixed... - 42.525

Sandwich half a bay leaf between the two halves of each pig's foot and tie the two halves together with string. Put the pig's feet in a heavy pot with water to cover and add the quartered onion, the celery, carrot, bouquet garni, peppercorns and salt. Simmer... - 43.9422