Heat 3 tbsp (45 ml) butter in a sauce pan. Add the garlic, onion, and peppers and saute until tender. Add the tomatoes and continue to cook for 20 minutes over low heat. Stir in demi-glace; continue to simmer for 20 minutes. Add the cream and simmer 5... - 44.7751

1 Place the peppercorns in a zip-close plastic bag. With a meat mallet or the bottom of a heavy skillet, crack the peppercorns. 2 Sprinkle the chicken with the 1/4 teaspoon salt. Press the cracked peppercorns onto both sides of each chicken breast half. 3... - 31.5928

Combine the Espagnole sauce and the beef stock. Simmer until sauce is reduced in volume by two thirds. Add sherry and use as required. - 22.604

Put the sauce and stock into a saucepan and bring them to a boil. Lower the heat and simmer, uncovered, for 30 minutes or until the liquid is reduced by half. Pour in the wine and season to taste. Strain the sauce. The sauce is now ready to use. If you are... - 25.3778

MAKING 1. In a large pan, heat the oil and add the vegetables to the hot oil. Do not add the tomatoes to the pan 2. Sprinkle in the flour to the pan and allow to brown while stirring continuously 3. Add the tomatoes to the pan and simmer for 1-2hours. Pour in... - 35.5687

MAKING 1.Combine sauce espagnole, white stock and glace- de- viande or meat extract. 2.Heat the ingredients on low flame and allow to simmer until reduced to half. SERVING 3.Use the sauce as desired. - 23.527

Warm the demi-glace. Dissolve the gelatin in the aspic jelly over low heat and add it to the demi-glace with the wine. Stir the sauce while it is cooling. When it begins to set it is ready. - 21.5592

In a small saucepan bring the wine to a boil and cook until it is reduced by half. Stir in the demi-glace and the seasoning to taste. Simmer for 10 minutes and serve. - 21.5929

Trim the filets of any fat. Pat the peppercorns over the filets. Heat the butter and saute until desired doneness. Remove and keep hot. Pour the brandy into the pan and carefully flame. Add the demi-glace, sherry and cream. Blend well, pour sauce over steaks... - 34.1937

Pat the peppercorns into the lamb chops. Heat the butter in a large skillet and saute the lamb chops to the desired doneness. Remove and reserve hot. Pour in the brandy and flame, add the demi glace and sherry. Simmer 1 minute. Add the cream blending... - 34.8378

In a sauce pan melt the butter, saute the ham, mushrooms and green onions. Add the demi-glace and sherry. Reduce heat and simmer to half of the sauce's volume. Add cream and simmer for 2 minutes longer if using. - 30.8278

Trim the filets of any fat. Pat the peppercorns over the filets. Heat the butter and saute until desired doneness. Remove and reserve hot. Pour the brandy into the pan and carefully flame. Add the demi-glace, sherry and cream. Blend well. Pour sauce over... - 35.9397

Pat the peppercorns into the veal chops. Heat the butter in a large skillet and saute the veal chops to the desired doneness. Remove and reserve hot. Pour in the brandy and flame. Add the demi-glace and sherry. Simmer 1 minute. Add the cream, blending... - 35.4968

Melt the butter in a small saucepan. Add the onion and fry it gently until it is softened. Pour in the vinegar and continue cooking until it is reduced by half. Add the demi-glace sauce and simmer for 15 minutes. Stir in the rest of the ingredients. - 29.8485

Finely grate peel from lemons; set aside. Remove all membrane and pith from 2 lemons and cut into sections; set aside. Combine sugar with splash of water in heavy 1-quart saucepan. Cook over medium heat to obtain a tea-colored caramel. Add lemon juice and... - 38.6802

Melt 1 tablespoon butter in small saucepan over medium heat. Add shallot and saute until softened. Stir in wine and demi-glace and simmer until reduced to scant 1 cup. Pour through fine strainer into another small saucepan. Whisk in remaining butter a little... - 27.34

Trim the crust off the bread. Heat 2 tbsp (30 ml) of butter in a skillet and fry the bread to a golden on each side. Heat the wine to boiling in a sauce pan. Poach the eggs in the wine. Place 2 eggs on each bread crouton and reserve hot. Strain the wine. Heat... - 39.2592

Crush the peppercorns with a pestle or rolling pin. Wipe the steaks dry and press the crushed peppercorns into both sides of the meat using your palm. Heat the butter and oil together in a heavy frying pan until very hot. Put in the steaks and fry for 3 to 4... - 34.5662

Season the steaks as you like and broil them to your desired doneness. While steaks cook, heat the butter in a small sauce pan. Add the mushrooms and saute until all moisture has evaporated. Add the onions, demi-glace, brandy and sherry. Bring to a boil and... - 43.9074

Heat 1 tbsp (15 ml) butter with the oil in a small sauce pan and saute the mushrooms with the onions. Add the brandy and wine, reduce to half its volume. Add the demi-glace and tomato paste. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the... - 40.4663

Melt the butter in a small saucepan. Add the shallots and cook them until they are softened. Add the wine, peppercorns and thyme and continue cooking until the wine is reduced by half. Add the demi-glace and simmer for 15 minutes. Remove the pan from the... - 31.733

Melt the butter in a small saucepan. Add the shallots and cook until they are softened. Add the wine and bay leaf and continue cooking until the wine is reduced by one-third. Add the juice and half the rind of the orange, and the demi-glace sauce. Simmer for... - 35.1441

In a large skillet, heat the butter. Fry the chicken in the butter for 6 minutes per side. Remove and reserve hot. Add the mushrooms to the pan and saute until tender. Add the green onions and carefully flame with the brandy. Stir in the demi-glace, sherry... - 35.0709

Wrap the bacon around the steaks. In a large skillet, heat the butter. Fry the steaks in the butter for 6 minutes per side. Remove and reserve hot. Add the mushrooms to the pan and saute until tender. Add the green onions and carefully flame with the... - 38.6129

Heat the butter in a sauce pan. Add the ham, mushrooms and green onion, saute until tender. Add the demi-glace and wine, reduce heat and simmer until sauce yields 1 1/2 cups (375 ml). Heat the oil in a skillet, saute the tenderloin tips with the onion to your... - 42.8016

GETTING READY 1) Remove any wilted leaves of endives and wash them. MAKING 2) In a large skillet, over low heat, heat butter and allow water, lemon juice, salt and pepper and endives to simmer in it for 15 minutes. 3) Take a small sauce pan and bring ham,... - 41.8665

GETTING READY 1) Clean the mushrooms in water and trim them. 2) Cut the mushrooms into cubes. MAKING 3) In a sauce pan, put the mushrooms and add in rice and beef broth. 4) Bring this mixture to a boil and simmer, covered, after reducing heat, until the rice... - 38.3349

1. Combine rosemary, thyme, salt and pepper. Sprinkle half of herb mixture on steaks; reserve remaining mixture. 2. Grill or saute steaks until cooked to desired doneness. 3. For sauteed steaks,slice shallots and cook in the pan drippings until golden brown... - 35.2077

MAKING 1. Heat ½ cup of aspic jelly till just warm and dissolve the gelatin in it 2. Warm the demi-glaze and add the rest of the ingredients to the demi-glaze till completely combined. Do not use the aspic 3. Cool the mix till it reaches setting point and... - 27.6759

MAKING 1) Take the chicken and cut in half lengthwise and cut the breast into two pieces. 2) Remove the wings, legs and protruding bones. 3) Stir-fry sliced carrots and onion in butter for Demi-glace sauce. 4) Add flour to this and heat until browned. 5) Pour... - 46.9522

GETTING READY 1. Cook the noodles according to the instructions on the pack 2. Prepare the demi-glaze 3. In a large saucepan, heat the two tablespoons of the butter 4. Add two tablespoons of flour 5. Cook until smooth and golden brown 6. Add one cup of beef... - 43.4073

Split the endives in half. Remove the inside stalk and blanch for 2 minutes. Remove and refresh in iced water. Roll the ham around the endives. Arrange the rolls in a baking tray. Au g rat in Cover with bechamel sauce, Emmental and a little nutmeg. Bake in a... - 32.6285

1. Melt the margarine in a pan. 2. Add onions and cover with a lid. 3. Cook gently till tender. 4. Remove the lid and allow to brown slightly. 5. Add the vinegar and reduce completely. 6. Add the demi-glace. Simmer for 5 to 10 minutes. 7. Skim and add... - 35.1496

Trim the steak of fat and the gristle strip along the edge to prevent curling while meat cooks. In a small sauce pan, boil the wine and green onions together. Reduce by 1/3 the wine volume. Add the remaining ingredients. Reduce heat and simmer for 5... - 35.1962

Salt and pepper the breasts, spread the pate on the meaty side. Dredge with flour and pat with hands to distribute evenly. Saute slowly in butter and oil for approximately 15 minutes on each side. Meantime, saute mushrooms and carrots together in... - 36.5674

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

Pork chops Season the pork chops with salt and pepper. Then pan-fry with butter and olive oil for 5 to 6 minutes on each side. Keep aside. Vegetables Boil and mash the parsnip with milk and butter. Cut the tomatoes in half and scoop out some of the flesh and... - 42.3538

Preheat the oven to 350°. Rub all sides of the venison in oil. Roll in black pepper. In a large skillet brown the venison. Place the skillet in the oven for 15 to 20 minutes or until the loin is medium rare. Remove it from the oven and set it aside to rest... - 37.6122

To prepare Red Miso Buerre Blanc, combine demi-glace, miso, orange juice and red pepper puree in small saucepan. Bring mixture to a boil; remove from heat. Whisk butter, a small amount at a time, into sauce. Keep warm. Combine lemon, orange and lime rind with... - 39.2054

PUT THE CHICKEN in a shallow dish, sprinkle the coarse salt over it, and marinate in the refrigerator for 2 hours. Rinse off the salt and pat dry with paper towels. PREHEAT AN OUTDOOR GRILL with a moderate fire. Soak the tea leaves in a bowl of warm tap water... - 41.9707

Trim the blue skin and fat from the filets. Combine the seasonings and rub into the filets. Heat 3 tbsp (45 ml) of butter in a large skillet and saute the filets to desired tenderness; reserve hot. While the filets cook, melt the butter in a sauce pan; saute... - 40.9531

Combine the seasonings in a mixing bowl. Heat the butter in a sauce pan. Add the garlic, onion, and peppers and saute until tender. Add the tomatoes and continue to cook for 20 minutes over low heat. Stir in half the season blend and demi-glace; continue to... - 43.7199

GETTING READY 1)Mix together rosemary, thyme, salt, pepper and oil. 2)Marinate veal chops in this marinade for 4 hours. MAKING 3)Stir fry shallots, rosemary, pepper and butter. Add in Madeir and reduce to half its original volume. 4)Add in demi glace and... - 49.2291

Place the peppers on a baking sheet and roast in a preheated 400°F (200°C) oven until the skins blister. Remove from oven, place in a paper bag and allow to steam for 20 minutes. Remove from bag and peel away the skin. Cut into quarters, remove seeds and... - 43.4041

Preheat the oven to 350°F (180°C). Roll out the pastry to fit the top of a deep pie dish and leave to rest. Blanch the eel pieces in boiling salted water for 2 minutes, drain and cool. Grease the pie dish with a little of the butter. Layer the eel pieces... - 42.4494

Trim the blue skin and fat from the filets. Combine the seasonings and rub into the filets. Heat 3 tbsp (45 ml) of butter in a large skillet and saute the filets to desired tenderness; reserve hot. While the filets cook, melt the butter in a sauce pan; saute... - 39.6021

Trim and slice the tenderloin into very thin slices. Blend the herbs and spices, making a steak spice. Sprinkle on the beef. Heat the oil very hot in a large skillet. Fast fry the tenderloin. Remove and reserve hot. Add the mushrooms to the skillet along with... - 43.8254

GETTING READY 1)Preheat oven to 375 degrees F. 2)Mix rosemary, oil and garlic. Coat lamb with this marinade. MAKING 3)Roast lamb for 15 minutes at 130 degrees F over medium rare and 140 degrees F over medium. Roast until done over 160 degrees F,... - 44.288

Wash the chicken and pat dry. Combine the flour with the seasonings. Dust the chicken with the flour. Heat the oil in a large skillet. Fry the chicken until golden brown. Remove and reserve. Fry the mushrooms until tender. Return the chicken to the pan. Add... - 45.1019

Wash the pork and pat dry. Combine the flour with the seasonings. Dust the pork with the flour. Heat the oil in a large skillet. Fry the pork until golden brown. Remove and reserve. Fry the mushrooms until tender. Return the pork to the pan. Add the... - 45.4523

Rub the chicken pieces with salt and pepper. Heat the butter and oil in a frying pan and cook the chicken pieces gently, turning them occasionally, for 30 to 40 minutes or until they are cooked. Test by inserting the point of a sharp knife into the meat—if... - 42.5204

Preheat the broiler to high. Melt 4 tablespoons of the butter in a large frying pan. Add the bread and fry on both sides over moderate heat until golden and crisp. Drain the croutons on paper towels and keep warmon a serving dish. Add 2 tablespoons more of... - 37.5576

MAKING 1. Prepare the marinade by heating vinegar in a skillet and add it to the wine, thyme, parsley, celery, peppercorns, bay leaf, carrot, cloves, shallot and onions 2. Marinate the meat and place inside the refrigerator for one, even two days, prior to... - 45.7391

MAKING 1. To make the sauce, in a medium saucepan, combine sugar, vinegar, wine, lemon and lime juice. 2. Bring to a boil and then simmer until reduced to an amber caramel. 3. Stir in the currant jelly, lingonberries and orange juice and bring to a boil,... - 43.6453

William potatoes Mix the mashed potatoes with the egg yolk, cream and chestnuts. Season with salt and pepper. Divide into 6 portions and shape into 'pears'. Coat with flour, dip in the beaten egg, and then coat with breadcrumbs. Use a piece of spaghetti to... - 33.8211

Trim the cutlets to a neat uniform shape. Season with salt and pepper and coat with egg and breadcrumbs. Rub the cooked vegetables through a fine sieve, season to taste, and bind with a little egg yolk. Press into small dariole moulds and keep hot until... - 41.4462

If liked, the tournedos can be served on croutes of fried bread. Brush over with meat glaze, arrange in a circle on a hot dish. Place a heap of cooked small potatoes in the centre and sprinkle the potatoes with parsley. Pour a little Bechamel sauce round and... - 31.6657

In a small sauce pan, boil the wine and green onions together. Reduce by 1/3 the wine volume. Add the remaining ingredients, reduce heat and simmer for 5 minutes. Pass sauce through a sieve, and reserve warm. Brush the steaks with the oil then grill the... - 31.7061

MAKING 1. In a large pan, heat the aspic till just warm and add the gelatin to the pan 2. Heat the béchamel sauce in a pan over moderate heat. 3. Stir the aspic, cream, salt and pepper and remove the pan from heat. Cool the sauce and stir it till it... - 26.8485

Sprinkle chicken with flour, shaking off excess. Season with salt and pepper. Preheat oven to 400°F. Melt duck fat in heavy large skillet over high heat. Add chicken and brown on both sides. Transfer to baking pan (do not clean skillet) and place in oven... - 41.5091

1. Mix salt, pepper, thyme, and rosemary in a small bowl. Cut a few shallow slashes across the skin of the breasts. Rub the seasoning blend onto skin side of each breast. Cover and refrigerate for at least 4 but no more than 6 hours. 2. Prepare a... - 38.3538

GETTING READY 1. Preheat oven to 400 degree F 2. Wash ducks thoroughly, inside and out and set aside to drain completely. 3. Peel oranges and cut into segments. 4. Remove pith and seeds and collect the juice if any drips out. 51. Reserve orange segments for... - 45.7023

GETTING READY 1) Preheat the oven to 400° F. MAKING 2) In a skillet, heat 1 tablespoon of oil on high flame. When the oil just starts to smoke, add in onion, tomatoes and saute till the onions become tender and the tomatoes release its juice. Take the... - 45.8523

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

GETTING READY 1) Preheat oven to temperature of 325 degrees. 2) Get the pork loin toast boned and butterflied so that it measures about 12-inches x 8-inches. 3) Leave about 1.4-inch of surface fat intact. MAKING 4) Place a skillet over medium flame. Crumble... - 43.1084

Duck roasted until crispy and served with a Frangelico sauce, made with Frangelico, orange juice and brown sugar, is served on the side. - 47.776