GETTING READY 1. In a large 600 ml (1 pint) heatproof glass measuring jug, tip in the sugar and the water 2. Microwave on MEDIUM uncovered for 2 minutes to ensure that the sugar is completely dissolved in the mix 3. Stir the mixture well MAKING 4. Microwave... - 40.8506

MAKING 1. Take a medium heatproof bowl and put the chocolate in it. 2. Place in the microwave for 2 1/2 minutes on high temperature. 3. Add small pieces of the butter, the fine madeira cake crumbs, double cream, egg yolk and Cognac. 4. Take a food processor... - 39.5228

GETTING READY 1) Preheat the oven to 400°F. MAKING 2) Thinly slice 2/3 pound of the pork fat and then grind 1/8 pound each of the pork shoulder, pork fat, veal, ham and tongue together thrice. 3) In two 1 1/2-quart molds or a 3-quart mold, lay rest of the... - 45.6002

Melt butter in large skillet over medium-high heat. Add pheasant and brown on all sides, about 15 minutes. Warm Cognac in small saucepan over medium heat. Pour over pheasant and ignite, shaking pan gently. Let burn briefly, then pour white wine over. Stir in... - 39.7955

MAKING 1) Combine the aspic and cognac, mix well and chill until syrupy. 2) In each of the 4 ungreased custard cups or ramekins, add 2-3 tablespoons of the mixture and swirl around to coat, then chill until firm. 3) Nicely place truffle or pimiento cutouts,... - 31.527

MAKING 1) In a pan with the boiling water add the peppercorns, celery and parsley. Lower the heat and simmer for 5 minutes. 2) Then add the chicken livers, cover and cook for 10 minutes, drain. 3) In a fine blade food grinder or an electric blender, grind... - 42.7871

Mix the pork, fat back and trimmings with the salt, pepper and nutmeg. Add 1/2 cup [125 ml.] of the Cognac, mix well, and let marinate, covered, in a cool place for 24 hours. Marinate the diced truffles and the pork or beef intestine, separately, each in half... - 42.6611

In a large saute pan, melt the butter and oil over moderately high heat. Add the mushrooms, season with salt and pepper to taste, and saute until lightly browned, about 2 minutes. Remove with a slotted spoon and set aside. Add the chicken and saute until... - 43.5308

GETTING READY 1. De-vein the foie gras and place in a bowl containing the water and milk. 2. Keep aside for 2 hours to remove all traces of blood. Dry with cloth. 3. Mix the marinade ingredients and pour over the foie gras. Cover with cling film and marinate... - 46.0625

1. In a skillet heat half the butter, add the chicken livers, bay leaf and thyme and saute quickly, shaking the pan occasionally, until the livers are barely cooked. 2. Remove the bay leaf. Place the chicken livers and chopped truffle in the container of an... - 31.9755

MAKING 1) Bone the turkey, remove the meat, leaving a shell and reserve the shell and the meat. Make broth with the bones. 2) Cube the meat from the drumsticks and breast in 1/3 inch pieces. 3) Grind rest of the turkey meat, lean pork and turkey together and... - 45.3251

GETTING READY 1) Preheat the oven to 325°F. MAKING 2) In a 3-quart mold, apply the rendered chicken or pork fat. 3) In an electric blender, puree of the livers, eggs, cognac and cream. Gradually add a little diced fat, onion and flour while blending. 4) Mix... - 45.1463

Combine chicken livers and orange juice in medium bowl. Mix mushrooms with Sherry in small bowl. Let both mixtures marinate 30 minutes (stir mushrooms occasionally). Combine garlic, eggs, brandy, cream, salt, pepper and allspice in another bowl and blend... - 44.0813

Remove skin and bones from pheasant; reserve. Cut meat into large pieces. Transfer to large bowl. Add Madeira and Cognac. Cover and let marinate for 24 hours in refrigerator, stirring occasionally. Crack pheasant bones. Cut skin into large pieces. Combine... - 41.0897

Combine venison, veal and Cognac in large bowl and let stand at room temperature for about 1 hour. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add shallot, onion, bay leaves, garlic, herbs and spices and saute until vegetables are... - 41.1487