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French Tarragon Recipes
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French Tarragon Burgers
In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover mixture and refrigerate.
Meanwhile, cut one loaf of bread into five 4-in.pieces.
Cut one 4-in.piece from the second loaf; set aside the remaining bread for... - 42.1913
French Tarragon Soup
Bring chicken stock to boil in saucepan.
Reduce heat and simmer 5 minutes.
Add tarragon.
Dissolve gelatin in water and add to hot stock, mixing well.
Remove from heat and let cool.
Cover and chill.
Stir soup gently and ladle into individual bowls.
Sprinkle... - 35.3828
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Tarragon Infused Vinegar
Bruise the tarragon leaves slightly.
Put them into a bottling jar, pour in the vinegar and screw down the cap.
Store the vinegar for 6 weeks, then strain and re-bottle it.
Store in a cool dry place. - 19.1136
Tarragon French Dressing
Combine all ingredients in a screw-top jar or bottle; shake well to blend.
Chill.
Before serving, discard garlic and shake dressing to blend thoroughly. - 29.1892
French Dressing
MAKING
1) Mix together salt, sugar, paprika.
2) Stir in vinegar and salad oil, shaking well.
3) Keep the mixture in refrigerator to allow chilling.
SERVING
4) Serve at once after shaking once more. - 29.8053
Tarragon Chicken
Put the chicken in a pan with the giblets and the first group of ingredients.
Cover and simmer for about 1 1/4 hours or until tender.
Remove the bird from the pan, skin and joint it and, if liked, remove the bones.
Keep the chicken hot.
Strain the cooking... - 43.8876
Tarragon Baste
Combine all ingredients in a pan, bring to the boil and stir until sugar is dissolved.
Allow to cool and use as a baste on lamb or pork. - 22.6181
Fast French Dressing
Place parsley, chives, tarragon, sugar, mustard, lemon or lime juice, vinegar and oil in a screwtop jar and shake to combine. - 31.5052
Tarragon Butter
MAKING
1.Crush tarragon and parsley together.
2.Put the crushed mixture in butter and stir well.
SERVING
3.Use tarragon butter as spread. - 23.7272
Veal Stew With Tarragon
Brown the veal in fat or butter, sprinkle with flour, and brown this too; moisten with some wanned white wine.
Put a lid on the saucepan and simmer for 1 1/2 hours.
Just before serving, add the chopped tarragon to the gravy.
Turn into a hot serving dish, and... - 22.883
