Break the eggs into a bowl and beat them. Season lightly with salt and pepper. Chop the truffle and stir it into the eggs. If canned truffles are used, also add the juice to the eggs. Cover and refrigerate for 1 to 2 hours. Melt a generous amount of butter in... - 39.7849

Break each egg separately in a small bowl lined with cling film. Add chopped foie gras, truffle, salt and pepper. Shape a small bag and close it. Poach for about 5 to 8 minutes. Cut some of the celeriac into julienne and deep-fry. Boil the rest of the... - 34.7189

MAKING 1) In a large skillet, cook the cheese over a low heat, until melted. 2) Stir in the truffle slices and mix thoroughly. 3) Crack the eggs over the cheese and truffles and sprinkle them with the salt, pepper and nutmeg to taste. 4) Allow the to eggs to... - 35.4548

Break the quail eggs two by two and gently pour them into (6) cups lined with a sheet of cling film. Add a little bit of truffle to each cup. Close the cling film and cook in boiling water with a little vinegar for about 3 minutes - 24.2538

1. Melt chocolate, butter in 2-quart Sauce Pan over medium-low heat; add egg yolks, rum; beat with wooden spoon or plastic whisk until well-blended; pour into bowl; refrigerate 1 hour or until firm enough to handle. 2. Shape mixture into thirty-six 1-inch... - 25.7683

In the top of a double boiler over hot (not boiling) water melt the chocolate with the sugar and butter. Remove the pan from the heat. Stir a small amount of the mixture into the egg yolks. Return the yolk mixture to the hot mixture, stirring well. Blend in... - 26.8125

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

GETTING READY 1) Arrange all the ingredients to be used in making truffles. MAKING 2) Over a pan of wtaer on low... - 40.9352

Combine cookie crumbs and butter in a bowl, mixing well. Press on bottom and 2 1/2 inches up sides of ungreased springform pan. Chill 30 minutes. Place semi-sweet chocolate in top of a double boiler; bring water to a boil. Reduce heat to low, stirring... - 45.548

GETTING READY 1) Preheat oven to temperature of 400 degrees. MAKING 2) n a pan over simmering water, melt the butter and chocolate. Set aside and let them cool. 3) Separate the eggs and beat the whites till stiff peaks have formed. 4) In a different bowl,... - 42.9378

With a sharp knife cut each lobster in half down the middle joint mark, first towards the head, then towards the tail. Remove the claws from the body. Crack the claws with the fiat side of the knife until they split. Take the meat from the tail. From the... - 38.0494

MAKING 1.In a waterbath melt chocolate. 2.Combine together with a whisk, butter, egg yolks, and rum. 3.The mixture should be workable to shape into 1 inch diameter balls. 4.Coat the truffles in confectiosner's sugar and cocoa. 5.In an airtight container,... - 38.5831

Grind the hazelnuts finely. Chop the chocolate into a small bowl; heat gently over a pan of simmering water until it melts. Mix the ground nuts, icing sugar, egg white, liqueur or rum in a bowl then add the chocolate mixture. Stir to blend thoroughly and... - 33.4216

1. Break up the chocolate and place in a bowl over a pan of hot, but not boiling, water. Leave until melted. (Alternatively, place the chocolate in a bowl in a microwave oven and melt on DEFROST.) Stir in the butter. 2. Mix the egg powder, water and rum to a... - 21.6668

MAKING 1. Place a small bowl in a pan containing hot water. 2. Add chocolate to pan and melt it. 3. Mix in cream or half-and-half along with butter, egg yolk and rum. 4. Whisk to thicken the mixture. 5. Refrigerate till mixture becomes firm and can be... - 40.0103

GETTING READY 1. Preheat the oven to 190 degrees centigrade. Grease well and line a 9-inch round cake tin. 2. In a large heatproof bowl, add eggs and sugar and set over a saucepan of simmering water. Whisk until thick enough to leave a trail when the whisk is... - 44.3904

MAKING 1. Add the chocolate to the grater attachment of food processor or grate them using hands. Ensure that they are at room temperature. 2. Take butter in the medium bowl and whip the butter in it until it turns fluffy 3. Fold in the grated chocolate,... - 39.4742

GETTING READY 1) Preheat oven to temperature of 400 degrees. MAKING 2) Heat the milk and chocolate over moderate-low heat in a saucepan. Stir well till blended. 3) Combine together the sugar, cornstarch and salt in a bowl. 4) Beat the egg till they are just... - 46.2382

GETTING READY 1) Prepare the chocolate cake layers as per its packet instructions. Allow the layers to cool down. 2) Make the chocolate truffles and store them till further use or use ready chocolate truffles. MAKING 3) To make the chocolate buttercream, in... - 43.3754

Place 1/2 of the chocolate in the top of a double boiler. Set over hot, but not boiling, water and let stand until chocolate softens, then stir often until smoothly melted. Take great care that no moisture (including steam) comes in contact with chocolate;... - 37.3075

Cream butter with egg yolk; gradually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into 1-inch balls. Roll in nuts. Chill until set. Store in refrigerator. - 38.3451

In a skillet, fry the onion and garlic with the bacon over medium heat for five minutes. Add the liver and brown it lightly. Remove the skillet from the heat. Stir the squeezed bread into the mixture in the skillet and season it with salt and pepper, the... - 38.4003

MAKING 1) In top of a double boiler, melt the chocolate and butter over hot, not boiling, water. 2) In a small bowl, beat the egg yolks and gradually beat into the melted chocolate. 3) Add the vanilla, mix well and cool the mixture till it is firm enough to... - 41.1936

Mix well Alberts, sugar, egg white, and rum. Spread in buttered wax-paper-lined 8-inch square pan. Melt chocolate in top part of double boiler over hot water. Stir in milk and butter and cook until thickened, about 5 minutes. Pour into pan over nut... - 38.5103

Line a 9 x 5 x 3-inch pan with waxpaper. Spread mixture in pan, cut into 1/2 inch squares so that all truffles will be the same size. Shape the squares into balls and roll in sprinkles or in dipping chocolate made with 2 ozs semi-sweet chocolate melted with a... - 26.411

MAKING 1. Take a saucepan, add salted water and drop pasta and drain it out when half cooked. 2. Take a skillet, add some oil and butter, and lightly saute the black truffles along with chopped onion. 3. Add wine and boil until the alcohol completely... - 36.4697

1. Make custard: In medium bowl, whisk together sugar, cornstarch, flour, and salt, until blended. Whisk in egg and 1/2 cup milk, until blended. In small saucepan, heat remaining 2 1/2 cups milk over medium heat until small bubbles appear around edge of pan.... - 40.6669

GETTING READY 1. Peel the truffles is possible. 2. In a large pan, boil water and add the truffles 3. Boil the truffles for 15 minutes 4. Remove the truffles and set aside 5. In two separate bowls, tip the beaten eggs and the breadcrumbs. 6. Dip the truffles... - 38.4238

Coarsely chop 2 ounces semisweet chocolate and 4 ounces milk chocolate (1/2 candy bar). Combine in top of a double boiler over hot but not boiling water. Stir occasionally until melted and smooth. Loosen top bon bon cup from stack, but leave in stack for... - 40.8471

GETTING READY 1) Chop the walnuts and grate the orange rind finely. MAKING 2) In a bowl, put all the ingredients, except the vermicelli, and beat together for 2 to 3 minutes until well mixed. 3) Leave the mixture in a cool place until firm, then shape into... - 38.7251

Heat oven to 350°F. In small saucepan over low heat, melt sweet chocolate and 1/4 cup butter, stirring constantly until smooth. Remove from heat. Stir in brown sugar, flour, liqueur and egg; set aside. Unroll dough into 2 long rectangles; firmly press... - 40.2395

1. Preheat the oven to 200°C/400°F/ Gas 6, placing a large baking sheet in the oven to heat. To make the pastry, sift the flour and sugar into a large bowl. Rub or cut in the butter until the mixture resembles fine breadcrumbs. Blend the egg yolk with the... - 37.0728

Whip the eggs with the sugar until the sugar is dissolved. Add the flour little by little, then slowly add the milk. Add melted butter, stirring all the time. Mix well to make a batter. Cover the bottom of a mould with aluminium foil and spread with... - 42.6747

GETTING READY 1) In a bowl, place the cheese and cover it with milk. Let it soak for several hours. MAKING 2) To make the fondue, either use a double boiler or a saucepan set in a pan of hot water. 3) In the top pan, place half of the butter together with... - 41.1807

For Potato Gnocchi; bake potatoes in 400 degree F oven until tender when pierced with a fork (about 40 to 50 minutes). Cool slightly; peel. Press through a ricer. Combine potatoes, flour, cheese, eggs, salt, pepper and nutmeg in medium bowl. Mix well to form... - 39.4654

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

Butter and line a 23 x 33 cm / 9 x 13 inch Swiss roll tin with greaseproof paper. Brush the paper with melted butter and dust with flour. Whisk the egg yolks with the sugar in a mixing bowl until the mixture falls off the whisk in a thick ribbon. Sift the... - 46.0897

GETTING READY 1) Preheat the oven to 400° F. 2) In a saucepan, add consomme, truffles and sherry. Bring to a simmer on low flame. 3) Pour the consumme into 4 oven-safe bowls. 4) Take the ouff pastry sheet and roll out to get a 1/8-inch thick sheet. Cut 4... - 36.4712

Heat oven to 350°F. Lightly grease 10- or 9-inch springform pan. In large bowl, combine brownie mix, water, oil and eggs. Beat 50 strokes by hand. Stir in 1 cup chopped white baking bar and macadamia nuts. Pour batter into greased pan. Bake at 350°F. for 43... - 39.727

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 oven to 325°F. 2. Grease and flour a baking pan ans set aside for later use. MAKING 3. Set a double boiler and melt chocolate with butter over simmering water. 4. Add coffee and stir continually until it blends well. Cool the... - 42.1168

Halve leeks lengthwise. Wash well to remove sand and grit. Boil 10 minutes in salted water; drain well. Generously butter 5-cup terrine. Arrange a row of truffle slices down the center. Using prettiest ribbons of leek, line entire terrine, placing leeks from... - 43.1488

GETTING READY 1. Preheat the oven to 400° F. MAKING 2. Sauté the truffles for a short time with 2 tablespoons of the oil 3. Deglaze the pan with Madeira and reduce by half over medium-high heat. 4. Add 3/4 cup of the stock and reduce by half in quantity... - 45.5401

GETTING READY 1 Preheat the oven to 450°Fahrenheit. MAKING 2 As per the package instructions, prepare the pie crust for one-crust baked shell using 9-inch pie pan. 3 Bake for 9 to 11 minutes or until lightly browned. 4 Allow to cool for 30... - 45.1801

GETTING READY 1. Preheat oven to 350°F; grease a twelve cup fluted tube with shortening and dust with flour MAKING 2. In a mdeium mircowave safe bowl, microwave all the ngredients for filling on HIGH for half an hour or more, stirring them every fifteen... - 47.2114

GETTING READY 1) Heat the oven to 350°F. MAKING 2) Using a food processor or an electric mixer, beat the butter with the sugar until smooth. 3) Stir in vanilla. 4) Mix in the flour, then remove the dough and divide into 20 pieces. 5) Wrap the dough pieces... - 44.3567

MAKING 1. In 4 separate ramekins, place an artichoke heart each. 2. Top with 1 teaspoon caviar each. 3. Place the ramekins in the oven to heat the artichokes. 4. Remove from the oven carefully place a poached egg on the artichoke heart. 5. Spoon... - 32.3744

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.Cook eggs hard and cut in halves lengthwise 2.Remove yolks and mash to a paste with the melted butter, pepper, salt, paprika, and chopped olives or pickles 3.Refill whites and mask with chaud froid sauce 4.Garnish each with a star cut from a truffle... - 34.6804

GETTING READY 1) Preheat the oven to 325° F (170° C). MAKING 2) In a saucepan, saute the ham, onion and shallots in half of the butter in a saucepan. 3) Stir in the wine and simmer until the liquid is reduced by half in volume. 4) In another pan, melt... - 44.4684

GETTING READY 1) Preheat the broiler. MAKING 2) In a food processor, process the raw mushrooms until pureed. 3) In a skillet, saute the mushrooms in 2 tablespoons butter over a low heat, until they are almost dry. 4) In a bowl, stir almost all the grated... - 44.2312

Bone the fowl, cut down the centre of the back (this may be done before boning, as it makes the process easier), spread it out, and distribute the flesh as evenly as possible, season well. Spread with half of sausage meat, arrange narrow strips of ham or... - 36.0036

Blend the two lettuces. Sprinkle with the chopped truffles. Place the egg yolks into a blender. On high speed slowly incorporate the oil into the egg forming a thick mayonnaise. Blend in the anchovy, mustard, vinegar, and lemon. Pour this dressing over the... - 41.375

In a mixing bowl combine the ham, onion, seasonings, egg white and cream. Press through a fine sieve and roll into small balls. Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes. Remove the meat... - 42.5492

Melt butter in saucepan. Mix cornstarch and flour; add to butter; stir until blended. Add chicken bouillon and cream. Add seasonings and heat to boiling point, stirring constantly. Add chicken, mushrooms, pimientos, a shredded truffle if desired, and... - 37.0865

Remove skin and meat from turkey bones. Grind turkey skin, meat, and ham twice through the finest blade of a meat grinder. Beat in 7 eggs, one at a time. Stir in truffles, mushrooms, salt, nutmeg, and pepper. Blend well. It may be necessary to add some... - 46.1351

GETTING READY 1.Add salt and pepper to the goose livers. MAKING 2.In a pan , heat water until it boils. 3.Put the jelly in the water and boil again. 4.Once done, turn off the heat and let the mixture cool. 5.In a skillet, heat butter and put goose livers... - 42.502

MAKING 1. In a heavy bottomed, medium sized saucepan, put the cheese, cornflour and milk mixture, and salt and pepper. 2. Cook this mixture on low heat, stirring constantly for 5 minutes or until the cheese melts (it will probably be stringy). 3. In a bowl... - 38.9085

Rub chicken inside and out with salt and pepper. Slit shells of chestnuts crosswise and spread on baking sheet. Roast in a very hot oven (450°F or 230°C) until shells pop open. Remove shells and inner skins. Cook chestnuts in broth until soft enough to... - 40.1625

Thaw the pastry, divide in half and roll out each half to a round about 1/8 inch thick. Place on two baking sheets. Brush with egg yolk and bake in a moderately hot oven (400° F) for 20 minutes. Cook the prepared vegetables in a little salted water. Drain... - 39.2283

In the top of a double boiler, blend egg yolks well with milk. Place over simmering water (water should just touch bottom of top unit). Cook, stirring constantly with a flexible spatula, for 7 to 8 minutes or until mixture is thickened enough to coat a metal... - 38.1771

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

Remove rind from salt pork and tough membranes from chicken livers, pork, and veal. Cut all the meats into 1 1/2-inch cubes. Place salt pork in a pan, cover with boiling water, and bring to the boil. Simmer for 5 minutes, drain, and add to the livers, pork,... - 43.7199

Canapes are ideal to serve with pre-lunch or pre-dinner cocktails. Remove the crusts from the bread, spread with butter and cut each slice into three. Use any of these toppings: A slice of cheese and hard-cooked egg garnished with a walnut. Slices of salami... - 33.3254

Combine all ingredients except mayonnaise. Then bind with mayonnaise until a just-stiff paste is formed. Place in a bowl or container. Decorate with aspic, truffles, or sliced olives, if desired. Chill. Serve as an hors-d'oeuvre or as a snack. Makes about 3... - 38.4455

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

Cut the ham and tongue into small cubes and flake the chicken breast. Chop the black truffles. Set these ingredients aside. In a food processor, turn the raw meat, carrot, onion, celery, parsley and egg whites into a fine paste. Season to taste. Add about... - 34.6871

The French sometimes use chicken. Boil cumin in olive oil for 1 hour. Set aside. Prepare dough to cover cock: Mix butter, egg, water, salt and pepper. Mix well. Blend in flour. Place on lightly floured board. Knead with palm of hand. Work into a large... - 45.0752

MAKING 1) In a large pot with the boiling salted water, boil the lobsters for 12 to 15 minutes. 2) Refrigerate the lobsters, remove the lobster meat with the back, claws and tail intact. 3) Combine the lobster meat and enough mayonnaise to bind and keep... - 39.492

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 chicken, breast down, into a large saucepan. Blanch. 2 small slices salt pork in boiling water for 5 minutes. Stick cloves in the onion Put into the pan with the chicken, the salt pork, the onion, 3 leeks, 3 carrots, 2 celery sticks, 4 sprigs of... - 40.7337

1. Cut the brownie into 24 pieces, then use your hands (greasing them if necessary) to roll each piece into a little ball about the size of a truffle. Insert a lolly stick, or wooden coffee stirrer snapped in half, into each ball. 2. Place the chocolate into... - 26.6581

GETTING READY 1. Break lobsters into half and remove the lobster meat, reserving the shells. 2. Cut the meat into 1-inch pieces and keep aside 3. Thinly slice the mushrooms and chop finely. 4. Blend the cream and egg yolks. MAKING 5. In a large heavy... - 38.0388

GETTING READY 1. To make the duxelles mixture, in a heavy bottomed skillet, on a low flame, sauté shallots and mushrooms in butter for 1 hour 2. Flavor mixture with a drop of truffle oil. 3. Cool and chill until required. 4. Preheat the oven to 200 degree... - 44.6169

MAKING For crepes. 1.In a bowl, mix flour with salt and then add half and half. 2.Mix them well. 3.Put oil and egg and blend them until smooth. 4.Make sure the batter is thin to make crepes with not more than 1/8" thickness. 5.In a 8-9"inch omelette pan, heat... - 46.312

GETTING READY 1) Preheat the oven to 250° F. 2) Arrange the strips of duck breast on the bottom and sides of a heavily-lidded 5-cup terrine mold. Let the strips overlap each other leaving no gaps in between. Let the edges of the strips overhang the sides of... - 43.8517

I prefer to avoid the sweet/savoury combination so I omit the sugar and cinnamon. Make the pastry and chill for at least 1 hour. Boil the chicken with the small piece of beef, the celery, onion and carrot. Drain the chicken and strain the stock. Take 200 g/7... - 39.5955

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

GETTING READY 1) Slice the petits pains in half, lengthwise, and scoop out most of the dough, set aside. 2) In a stockpot, prepare court bouillon by mixing the first 6 ingredients. 3) Allow to cook for 20 minutes. 4) Place the lobster and simmer 15 minutes... - 46.1941

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 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

To Make Pastry: Place butter and sugar in food processor with metal blade or bowl with electric mixer and pulse or mix until mixture holds together. Add egg and pulse 5 or 6 times or mix to blend. Add flour and salt all at once and pulse several more times or... - 42.77

1. Soak kidney overnight in lightly salted water to cover; drain. Cut into 1/2 -inch-thick slices; cut out tubes and white membrane. (Scissors do a neat, quick job.) Dice meat; place in large bowl. 2. Cut steak into 1/2-inch cubes; place in bowl with kidney;... - 39.5204

GETTING READY 1. Preheat the oven at 400°. 2. In a saucepan, soak the kidney in lightly salted water to cover overnight. Drain. 3. Cut them into 1/2-inch-thick slices. Slice out tubes and white membrane. 4. Take a large bowl and dice meat in it. 5. Slice... - 46.5643

GETTING READY 1) Soak kidney in lightly salted water. Leave overnight. Drain and cut into 1/2 inch thick slices. Remove tubes and white membranes with a pair of scissors. Dice the meat and place in a large bowl. 2) Preheat oven to 400° F. MAKING 3) Take... - 44.7886

GETTING READY 1. In a large saucepan, take 100ml of water. 2. Add sugar and golden syrup to the water and heat gently till the caramel is golden-brown and melted. Tilt the pan occasionally while cooking to mix the melting ingredients and to prevent burning.... - 47.5407

1. Measure flour, baking powder and salt into sifter. 2. Beat butter or margarine with sugar until fluffy in large bowl with an electric mixsr at high speed; beat in eggs and vanilla. 3. Sift in flour mixture, a third at a time, blending well to make a stiff... - 35.5354

1. Shape meat-loaf mixture into about 18 balls; roll in flour to coat evenly. Brown in vegetable oil in a large frying pan; push to one side; add sausages and brown lightly. 2. Stir water, spaghetti-sauce mix, and tomato paste into frying pan; cover. Simmer... - 38.6572

For marinade: Blend all ingredients in large mixing bowl. Carefully bone 1 duckling. Begin by splitting along backbone, then with a very sharp knife separate skin and meat from carcass, cutting at all times against the carcass. Extreme care should be taken,... - 42.2321

GETTING READY 1. Prepare the leeks by removing the roots and slicing them lengthwise 2. Remove the outer two or three leaves and discard them. 3. Cut into strips 7.5 cm / 3 in long x 1 cm / 1/2 in wide, Wash them 4. Tip these strips into 2 liters/ 3 1/2 pt... - 44.9154

GETTING READY 1 Two days before serving,in a large shallow baking pan place ham, fat side up. 2 Bake in a slow oven at 325 degrees for 2 1/4 to 2 1/2 hours, or until heated through. Chill overnight. MAKING 3 The next day,in a small saucepan, combine... - 45.7132