French Palate's Recipes

Sauce De Tomates

Heat the oil in a pan, add the garlic and onion and fry for 10 minutes until soft, but not coloured. Add the bacon, tomatoes, and salt and pepper to taste. Cover and cook for 30 to 35 minutes. Puree in an electric blender, then strain, or rub through a... - 30.6052

Cotelettes En Cuirasses

Season the lamb cutlets with salt and pepper. Cook under a preheated grill for 10 to 12 minutes until golden. Drain on kitchen paper; allow to cool. Melt the butter in a pan, add the mushrooms, livers, garlic, wine, herbs, and salt and pepper to taste. Cook... - 42.4531

Galantine De Porc

Secure the pork with string and place in a pan with the bones, rind and trotter. Add the remaining ingredients, except the egg whites and shells. Cover with water, bring slowly to the boil, skim, cover and simmer for 2 1/2 hours. Take out the pork. Simmer for... - 43.9126

Cotes De Porc Vallee D'auge

Mix the shallots and parsley together, with salt and pepper to taste. Score the chops on both sides and spread with the mixture. Spoon over a little butter. Cook under a preheated medium grill for about 15 minutes on each side until tender. Transfer the chops... - 38.5708

Pommes De Terre A La Provencale

Place the garlic, bouquet garni and water in a pan and simmer for 20 to 30 minutes. Cool, remove both from the pan, discard the bouquet garni and peel the garlic. Pound the garlic in a mortar with the water from the pan until smooth. Spoon half the garlic... - 31.5215

Dindonneau Farci Aux Marrons

Cook the chestnuts in boiling water for 15 minutes. Drain, cool, skin and chop. Mix with the shallots, parsley, egg, and salt and pepper to taste. Place the apples in a pan and cook, stirring, for 5 minutes. Mix into the stuffing, with the pork. Put the... - 43.3373

Cepes Farcis

Remove the mushroom stalks and chop them finely. Melt half the butter in a pan, add the mushroom caps and cook for 5 minutes. Remove from the pan and set aside. Soak the bread in water for a few minutes, then squeeze almost dry and place in a basin. Melt the... - 39.7162

Simnel Cake

Put the fruit, glace cherries, peel, rum and orange juice in a bowl and mix well. Leave to soak for about 15 minutes. Cream the butter and sugar together in another bowl until the mixture is pale and fluffy. Beat in the eggs, one at a time. Sift in the flour,... - 49.0746

Vacherin

To make the Swiss meringue: Whisk the egg whites until stiff.. Gradually whisk in the sugar and add the vanilla essence. Spoon into a piping bag fitted with a 2.5 cm (1 inch) plain nozzle. Pipe 20 fingers 10 cm (4 inches) long onto a baking sheet. Draw an 18... - 40.7682

Poulet Chasseur

Melt the butter in a pan, add the chicken pieces and fry until browned on all sides. Remove from the pan. Add the onions and shallots to the pan and cook for 5 minutes. Remove the pan from the heat, add the vermouth and ignite. When the flames have died down,... - 40.1028

Mont Blanched

Whisk the egg whites until stiff. Gradually whisk in the caster sugar and 1/4 teaspoon vanilla essence. Spoon the meringue into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle. Draw 4 circles 7.5 cm (3 inches) in diameter onto baking sheets lined with... - 39.4613

Baba Au Rhum

Mix the yeast with the water and caster sugar and leave for about 10 minutes until frothy. Put the flour and sugar in a bowl and make a well in the centre. Add the yeast mixture. Break in the eggs and add the salt. Work to a smooth, elastic dough. Cover and... - 41.7248

Crevettes Au Xeres

Melt the butter in a frying pan, add the garlic and onion and fry until softened but not browned. Season with salt and pepper to taste. Pour in the sherry. Bring to the boil and boil until most of the liquid has evaporated. Add the cream and simmer until... - 38.9414

Veal Olives With Mushrooms

Put the escalopes between sheets of greaseproof paper and beat until thin. Cut each slice of ham in half. Place a half ham slice, a spring onion and a stick of cheese on each veal escalope and roll up. Tie with string or secure with wooden cocktail... - 41.6528

Champignons A La Grecque

Heat the oil in a pan, add the shallots and fry until soft. Add the tomatoes, peppercorns, coriander seeds, herbs, and salt to taste. Stir in the mushrooms and wine, cover and simmer for 10 minutes. Transfer the mushrooms to a serving dish. Discard the... - 39.1789

Sauce Soubise

Melt 50 g (2 oz) of the butter in a pan, add the onions and cook until soft, but not coloured. Stir in the flour and cook for 1 minute. Gradually add the fonds blanc de veau or milk, stirring constantly. Bring to the boil and cook for 2 minutes. Stir in the... - 35.1973

Fruit Filled Pork

1. Using a sharp knife, separate bones from meat, leaving both ends intact, to make a pocket. Trim excess fat from outside of rack. 2. Place blueberries or blackcurrants in a bowl and season to taste with black pepper. Place half the fruit mixture in pocket... - 25.7012

Sauce Brun

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... - 36.3337

Ratatouille

1. Place eggplant slices in a colander set over a bowl and sprinkle with salt. Set aside to stand for 10 minutes, then rinse under cold running water and pat dry with absorbent kitchen paper. 2. Heat oil in a nonstick frying pan over a medium heat. Add garlic... - 36.3782

Gigot De Pre Sale, Farci

Lay the lamb, skin side down, on a board. Slice 1 garlic clove and crush the other. Put half the rosemary in a roasting pan. Put the crushed garlic, chopped herbs, shallots, ginger, and salt and pepper to taste in a bowl and mix well. Spread over the lamb and... - 42.351

Steak Bordelaise

1. Heat a nonstick frying pan over a medium heat, add steaks and cook for 3-4 minutes each side or until cooked to your liking. Remove steaks from pan, set aside and keep warm. 2. Add spring onions, garlic and 2 tablespoons stock to pan and cook, stirring,... - 26.9769

Piperade

Heat the oil in a frying pan, add the onion and fry until soft. Add the peppers, tomatoes, garlic, and salt and pepper to taste. Cook until the tomatoes are pulpy. Add the basil. Meanwhile, cook the gammon under a preheated moderate grill until tender,... - 40.4456

Haricots Verts A La Francaise

Melt the butter in a pan, add the spring onions and cook for 2 minutes. Add the beans and cook for 20 minutes. Season with salt and pepper to taste. Add the lettuce and herbs and cook for 5 minutes. Remove the herbs and transfer to a warmed serving... - 27.4515

Gateau De Crepes A La Florentine

To make the batter, put the flour in a bowl and gradually beat in the remaining ingredients. Continue beating until smooth. Cover and chill for 2 hours. Lightly oil a 16-18 cm (6 1/2-7 inch) frying pan and place over moderate heat. Pour in just enough batter... - 44.439

Canard Au Poivre

Prick the skin of the ducklings with a fork and season liberally with salt and pepper. Place in a roasting pan and cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for about 1 1/4 hours until tender. Meanwhile, melt the butter in a pan,... - 34.1802

Mussels In Wine And Garlic

1. Melt butter in a large saucepan over a medium heat, add onions or shallots and garlic and cook, stirring, for 5 minutes or until onions or shallots are golden. Add wine and stock, bring to the boil, then reduce heat and simmer for 10 minutes. 2. Add... - 29.5118

Everyday Crepes Suzette

1. To make crepes, place flour, milk, water, eggs, butter and sugar in a food processor or blender and process until smooth. Cover and set aside to stand for 1 hour. 2. Pour 2-3 tablespoons batter into a heated, lightly greased 18 cm/7 in crepe pan and tilt... - 34.8928

Poireaux Vinaigrette

Slice the leeks very finely and arrange in a salad bowl. Put the dressing ingredients in a screw-topped jar and shake well. Pour over the leeks, add the capers and toss well. Chill for 1 hour before serving. - 37.0121

Chicken Poulet A L'estragon

Mix together the butter, tarragon, garlic, with salt and pepper to taste, and place inside the chicken. Place, breast down, in a roasting pan and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 45 minutes. Turn the chicken onto its back,... - 40.8544

Souffle Au Fromage

Grease a 900 ml (1 1/2 pint) souffle dish. Add the cheeses to the hot sauce bechamel and stir over low heat until melted. Remove from the heat, cool slightly, then stir in the egg yolks and cayenne pepper. Whisk the egg whites until stiff. Carefully fold into... - 31.8116

Tart A L'oignon

Sift the flour and salt together into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix in the egg and sufficient water to make a pliable dough. Wrap in foil and chill for 1 to 2 hours. Melt the butter in a pan, add the onions and... - 45.7865

Coupe Glazed Aux Framboises

Rub the raspberries through a sieve or puree in an electric blender, then sieve to remove pips. Mix the puree with the orange and lemon juices and the sugar. Chill in the refrigerator for about 1 hour. Whip the cream with the water until it forms soft... - 43.2851

Chou Rouge Aux Saucisses Landais

Layer the cabbage, apples, onions and peppers in a casserole. Sprinkle with the orange rind, garlic, and salt, pepper and nutmeg to taste. Repeat until all the ingredients are used. Pour over the wine and vinegar. Cover and cook in a preheated moderate oven,... - 41.6621

Hot Crabmeat Canapes

Melt the butter in a saucepan. Add the onion and green pepper and fry until softened. Add the remaining ingredients and cook gently, stirring, until the cheese has melted and the mixture is hot. Spread onto savoury biscuits or small toast rounds or squares... - 27.9497

Carbonnades A La Flamande

Cut the steak into 10 x 5 cm (4 x 2 inch) strips. Season the flour and use to coat the meat. Heat the oil in a large pan, add the meat and fry until lightly browned on all sides; remove from the pan. Add the onions to the pan and cook until golden... - 43.5539

Proflteroles Au Caramel

Put the water and butter in a pan and bring to the boil. Take off the heat, add the flour and salt and beat until the paste is smooth and forms a ball. Cool slightly, then gradually beat in the eggs, to form a smooth shiny paste. Spoon into a piping bag... - 41.322

Gougere

Place the milk, butter and salt in a pan. Bring to the boil, remove from the heat and beat in the flour. Add the eggs, one at a time, beating until a shiny smooth paste is formed. Stir in 75 g (3 oz) of the cheese. Using a piping bag fitted with a 2.5 cm (1... - 38.3426

Oeufs En Gelee A L'estragon

Boil the eggs for 5 to 6 minutes. Remove from the pan, cool in cold water, then shell. Put the consomme in a pan with the tarragon sprigs; heat gently to simmering point. Remove from the heat and leave to infuse for 15 minutes, then remove the tarragon. If... - 28.8142

Salad Nicoise

1. Arrange lettuce leaves on a large serving platter or in a large salad bowl. 2. Top with beans, red pepper, artichokes, tomatoes, cucumber, spring onions, anchovy fillets, tuna, olives and eggs. 3. Drizzle with oil and season to taste with black pepper. - 36.3331

Mixed Vegetables With Tapenade

1. To make tapenade, process olives, anchovy fillet, capers, oil, garlic and lemon juice in a food processor or blender to make a paste. Transfer to a small bowl, add yogurt and black pepper. Cover and refrigerate for 1 hour or until ready to serve. 2. To... - 35.9083

Sorbet Aux Peches

Work the fruit in an electric blender or rub through a sieve until smooth. Put the sugar, lemon juice and water in a pan and heat, stirring, until dissolved. Bring to the boil and simmer for 2 minutes. Cool, then stir into the puree. Turn into a freezerproof... - 36.295

Roast Pork With Fennel

1. Unroll loin and make a cut in the middle of the fleshy part of the meat and lay out. Score rind at 2 cm/3/4 in intervals. Place pork, rind side down, and top with a layer of fennel slices, leaving a 2 cm/3/4 in border. Sprinkle with half the fennel seeds... - 30.8792

Sauce Mornay

Add the cheeses to the hot sauce bechamel and stir until melted; do not reheat. Stir in mustard to taste. Serve immediately. - 26.7088

Grilled Lamb Chops

Arrange the chops in a shallow dish in one layer. Melt the butter in a saucepan. Stir in the remaining ingredients with garlic powder and salt and pepper to taste and pour over the chops. Turn them to coat both sides. Leave to marinate for about 20... - 36.8552

Duck A L'orange

1. Season duck with black pepper and place rosemary, thyme and garlic in cavity. Pierce skin of duck several times with a fork and brush with oil. Place duck on a wire rack set in a heatproof baking dish and bake at 180°C/350°F/Gas 4 for 1 hour or until... - 33.899

Faisan En Casserole

Melt half the butter in a flameproof casserole, add the pheasant and fry until browned on all sides; remove from the pan. Add the onions and garlic to the pan and cook gently for 10 minutes. Return the pheasant to the pan, add the fonds brun or beef stock,... - 38.7428

Terrine De Campagne

Remove the rind from the bacon rashers and use half to line the base and sides of a large terrine or loaf tin, stretching them to fit if necessary. Chop the rest of the bacon and mix with the remaining ingredients, adding nutmeg, salt and pepper to... - 39.5265

Sweet Corn And Chicken Soup

Melt the butter in a saucepan. Add the onion and green pepper and fry until softened. Stir in the flour and cook for 2 minutes, then gradually stir in the stock. Bring to the boil and simmer, stirring frequently, for 5 minutes. Add the potatoes, chicken and... - 41.9868

Hazelnut Meringues With Caramel Sauce

Whisk the egg whites until stiff Add 4 teaspoons of the sugar and continue beating for 1 minute. Fold in the remaining sugar and the hazelnuts. Spoon or pipe 12 hazelnut meringue shells on baking sheets lined with non-stick paper. Sprinkle with a little extra... - 38.3556

Pistou

Chop the courgettes, leeks, tomatoes, carrots and onions and place in a large pan, with the remaining vegetables. Add the fonds blanc de veau or chicken stock, and season to taste with salt and pepper. Bring to the boil, cover and simmer for 15 minutes. Add... - 40.6789

Beans In Rich Tomato Sauce

1. Place beans in a large bowl, cover with water and set aside to soak overnight. 2. Drain beans, place in a 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 tender. Drain and set... - 33.8078

Carrot And Parsnip Soup

Melt the butter in a saucepan. Add the carrots, parsnips and onion and try, stirring occasionally, for 10 minutes. Add the consomme and bring to the boil. Cover and simmer for 30 minutes or until the vegetables are very tender. Allow to cool slightly, then... - 41.0855

Gammon With Spicy Sauce

Remove the skin from the gammon and most of the fat, leaving a layer about 3 mm (1/8 inch) thick. Place in a bowl and pierce all over with a fork. Put the orange juice, sugar, mustard, spices and 2 teaspoons of the rum essence in a saucepan and bring to the... - 41.639

Plum Clafoutis

1. Arrange plums, cut side down, in a lightly greased 25 cm/10 in flan dish. 2. Sift flour into a bowl and make a well in the center. Break eggs into well, add caster sugar and milk and mix to form a smooth batter. 3. Pour batter over plums and bake at... - 30.6686

Tournedos Rossini

Melt half the butter in a pan, add the mushrooms and fry until golden. Transfer to a heatproof dish with the pate. Spoon over half the Madeira and season with salt and pepper to taste. Place over a pan of hot water to heat through gently. Heat the artichokes... - 35.3696

Pot Au Feu

1. Place beef, clove-studded onion, black peppercorns, garlic and bouquet garni in a large saucepan. Add cold water to cover and bring to the boil over a medium heat, remove any scum as necessary. Reduce heat, cover and simmer for 2 1/2-3 hours. 2. Add... - 35.798

Moules Nicoise

Put the mussels in a pan, pour over the wine and bring to the boil. Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin. Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese; pound... - 39.1122

Raspberry Mousse

1. Place raspberries in a food processor or blender and process to make a puree. Push puree through a sieve to remove seeds and set aside. Stir gelatin mixture into puree (a) and set aside. 2. Place ricotta or curd cheese in a food processor or blender and... - 31.322

Baked Orange Cheesecake

Mix together the crushed biscuits and 175 g (6 oz) of the butter. Use to line the bottom and sides of a 23 cm (9 inch) flan tin with a removable base. Chill while preparing the filling. Beat together the cream cheese, sugar, eggs, orange-flower water and... - 39.7401

Classic Pot Au Feu

Tie the meat firmly with string to keep its shape during cooking. Place in a large saucepan with the bones, if using. Add the garlic, vegetables, bouquet garni and bay leaves. Pour in the wine and sufficient water to cover. Add salt and pepper to taste. Bring... - 46.4911

Quick Salad Nicoise

Line a serving bowl with the lettuce. Cut the eggs into quarters. Drain the artichoke hearts, tuna and anchovy fillets and arrange in the prepared bowl, together with the remaining salad ingredients. Put the dressing ingredients in a screw-topped jar and... - 37.4859

Gateau De Noisettes Aux Fruits

Sift the flour and salt onto a board, make a well in the centre and put in the hazelnuts, sugar, butter and egg yolk. Work the flour into the centre, using the fingers; mix to a smooth paste. Cover and chill for 1 hour. Divide the dough into 3 pieces. Roll... - 43.0078

Chocolate Souffle

1. Sift cornflour and almonds together into a bowl and make a well in the center. 2. Place milk and coffee in saucepan and bring to the boil over a medium heat. Slowly whisk milk mixture into almond mixture (a) and continue whisking until smooth. Return to... - 38.4799

Blackcurrant Pheasant

1. Season pheasant with black pepper and place on a rack set in a heatproof baking dish. Pour water into dish. 2. Place oil, conserve and orange juice in a small bowl and mix to combine. Brush pheasant with conserve mixture and bake at 180°C/350°F/Gas 4,... - 36.0807

Coquilles St. Jacques A La Provencale

Melt the butter in a pan, add the garlic and fry until browned; discard. Add the coral and white scallop flesh to the pan and cook for 5 minutes. Sprinkle in the parsley, and salt and pepper to taste. Pile into warmed individual serving dishes and serve... - 25.6568

Omelette Souffle Au Grand Grand marnier

Carefully dip the macaroons into the liqueur. Arrange in the base of a gratin dish. Sprinkle over any remaining Grand Marnier and 1 tablespoon sugar. Beat the egg yolks and remaining sugar until thick and creamy. Whisk the egg whites until stiff and fold into... - 30.3682

Sole Veronique

Fold the fillets in half and arrange in a buttered ovenproof dish. Sprinkle with the shallots, parsley, bay leaf, wine, lemon juice, and salt and pepper to taste. Add just enough water to cover the fish. Cook in a preheated moderate oven, (180°C (350°F),... - 41.8781

Pommes De Terre A L'ail

Heat the oil in a heavy-based pan, add the bacon and fry until golden and crisp. Arrange the potatoes, cheese and bacon in layers in a greased ovenproof dish, seasoning each layer with salt and pepper to taste. Sprinkle the top with garlic and parsley. Cover... - 31.9746

Les Bourdaines

Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Mix in enough water to give a smooth, pliable dough. Divide the dough into 4 pieces and roll each into a square. Fill the centres of... - 42.6316

Garnished Omelette Fines Herbs

Season the eggs with salt and pepper, add half the herbs and stir well. Melt the butter in a large omelet pan. When sizzling, stir in the eggs. Lower the heat and tilt the pan, moving the cooked mixture towards the centre with the back of a fork. When the... - 33.3486

Saute De Veau Aux Champignons

Season the veal with salt and pepper to taste. Melt the butter in a large frying pan, add the garlic and mushrooms and fry until soft. Remove and set aside. Add the veal and cook for 3 minutes on each side, until just tender. Pour in the Madeira or Marsala... - 34.3143

Moules A La Mariniere

Melt half the butter in a pan, add the shallots and fry gently until golden. Add the bouquet garni, wine, and salt and pepper to taste. Bring to the boil, add the mussels, cover and simmer for about 5 minutes until the shells open; discard any that do... - 40.5359

Salade Aux Artichauts

Cook the rice in boiling salted water for 12 to 14 minutes until just tender. Drain well and allow to cool. Melt the butter in a pan, add the garlic and onion and fry until golden. Add the mushrooms and cook for 2 minutes. Stir into the rice. Cut the... - 44.3484

Crepes Aux Fraises

Put the flour, salt and sugar in a bowl. Make a well in the centre and add the egg and yolk. Mix well. Gradually beat in the milk and water, stir in the melted butter and mix well. Leave for at least 2 hours. Meanwhile mix the strawberries, icing sugar and 1... - 42.6743

Braised Artichokes And Beans

1. Melt butter in a frying pan over a medium heat, add garlic and onions and cook, stirring, for 3 minutes or until onions are soft. 2. Add carrots, beans, artichokes and stock and bring to the boil. Reduce heat and simmer for 10 minutes or until vegetables... - 30.3309

Rillettes De Porc With White Wine

Rub the meat well with salt and leave to stand for 6 hours. Cut the meat and fat into small cubes and sprinkle with the garlic, herbs, wine, salt and pepper to taste. Mix well, then pile into an ovenproof dish. Cover and cook in a preheated cool oven, 140°C... - 33.8605

Peanut Crispy Bars

Mix together the cereal and peanuts. Put the sugar and syrup in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and stir in the peanut butter and vanilla. Fold in the cereal mixture. Pour into a greased 20 cm (8 inch)... - 32.6072

Poulet Aux Gousses D'ail

Put the garlic in a casserole and spoon over half the oil. Put the chicken and herbs on top. Season liberally with salt, pepper and nutmeg. Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 45 minutes. Turn the chicken pieces and... - 41.0824

Tomato Bouillabaisse

1. Remove bones and skin from fish fillets and cut into 2 cm/3/4 in cubes. Peel and devein prawns, leaving tails intact. Scrub and remove beards from mussels. Cut crab into quarters. Set aside. 2. Heat oil in a large saucepan over a medium heat, add garlic,... - 36.2022

Maquereau Au Vin Blanc

Put the wine, water, onion, fennel, lemon rind, peppercorns, bay leaves and a pinch of salt in a pan. Bring to the boil and simmer for 10 minutes. Cool, then strain. Poach the mackerel in this liquid for 10 to 15 minutes. Cool, then strain, reserving half the... - 42.9383

Navarin Lamb

1. Heat a nonstick frying pan over a medium heat, add lamb and cook for 3-4 minutes each side or until brown. Remove lamb from pan and place in a casserole dish. 2. Add sliced onion, garlic, rosemary and 1 tablespoon juice from tomatoes to pan and cook over a... - 32.8824

Sauce Bechamel With Carrot

Put the milk in a saucepan and add the onion, bay leaf, peppercorns, carrot and parsley. Bring to the boil and remove from the heat at once. Cover and leave until cool to allow the flavours to infuse. Melt the butter in a pan, stir in the flour and cook,... - 38.6819

Fonds Blanc De Veau

Place the veal and bones, if using, in a large saucepan, cover with cold water and bring to the boil. Drain and rinse out the pan. Return the veal and bones to the pan, add the remaining ingredients, with salt to taste, and bring to the boil. Skim the... - 40.4144

Potage Creme De Cresson

Melt the butter in a pan, add the onions and cook until soft, but not browned. Add the watercress and cook for 5 minutes until softened. Stir in the flour and cook for 2 minutes. Gradually stir in the fonds blanc de veau or chicken stock, bring to the boil... - 41.0861

Blanquette Of Veal

1. Bring a saucepan of water to the boil. Add meat and boil for 2 minutes. Drain meat, rinse under cold running water and drain again. Place meat, bouquet garni, onion, carrot, celery and stock in a clean saucepan. Bring to the boil, then simmer for 45... - 33.8125

Coq Au Vin De Bourgogne

Lightly fry the bacon in its own fat in a flameproof casserole, until golden brown; remove from the pan. Melt half the butter in the pan, add the chicken and fry until browned all over. Drain off excess fat. Add the shallots and saute for 2 to 3... - 41.8797

Coq Au Vin

1. Toss chicken in flour to coat (a). Shake off excess flour and set aside. 2. Heat oil in a large nonstick frying pan over a medium heat and cook chicken in batches (b), turning frequently, for 10 minutes or until brown on all sides. Remove chicken from pan... - 34.0066

Vegetable Crudites With Aioli

First, make the aioli (garlic mayonnaise): Crush the garlic in a mortar to a smooth paste. Add the egg yolks, one at a time, beating well with a wire whisk. Add the oil, drop by drop, whisking constantly until thickened, then add the remaining oil in a steady... - 37.6129

Fonds Brun

Put the meat and bones, if using, in a roasting pan and cook in a preheated hot oven, 220°C (425°F), Gas Mark 7, for 30 to 35 minutes, until browned on all sides. Melt the butter in a pan, add the onions and fry until browned. Add the meat, bones and... - 40.8379

Pate De Canard

Remove the rind from the bacon and arrange in a rectangular ovenproof dish, stretching the rashers to fit if necessary. Mix the remaining ingredients together in a large bowl, adding salt and pepper to taste. Spoon into the dish and spread evenly. Cover with... - 37.5301

Salad De Haricots Blanched

Arrange the lettuce in a large salad bowl and pile the remaining salad ingredients on top. Put the dressing ingredients in a screw-topped jar and shake well. Pour over the salad and toss well. Sprinkle with chives and serve immediately. - 35.7192

Cranberry Beef Stew

Mix the flour with the basil, salt and pepper and use to coat the steak cubes. Reserve any leftover flour. Heat the beef dripping or lard in a frymg pan. Add the steak cubes, in batches, and brown on all sides, using more dripping or lard as needed. Transfer... - 45.5432

Steak Au Poivre

Crush half the peppercorns and rub into the steaks. Season to taste with salt. Melt the butter in a large frying pan, add the steaks and fry quickly on both sides until browned. Cook for 3 to 5 minutes on each side, according to taste. Pour over the brandy,... - 32.8244

Classic French Onion Soup With White Wine Flavoring

1. Melt butter in a large saucepan, add onions and cook over a low heat, stirring constantly, for 10-15 minutes or until onions are golden. Stir in flour and cook, stirring, for 5 minutes longer. 2. lncrease heat to medium, stir in stock and wine and bring to... - 32.8148

Creme Vichyssoise

Melt the butter in a pan, add the leeks and cook for about 10 minutes. Add the potatoes, stock, and salt, pepper and nutmeg to taste. Bring to the boil, cover and simmer for 40 to 45 minutes, until the vegetables are tender. Sieve or work in an electric... - 37.4001

Mousse A L'orange

Put the egg yolks and sugar in a bowl over a pan of hot water and whisk until thick and creamy. Gradually whisk in the Cointreau, orange rind and juice. Continue whisking until the mixture is thick. Remove from the heat and allow to cool slightly. Put the... - 41.1141

Sausages With Onions And Wine

1. Heat a nonstick frying pan over a medium heat, add sausages and cook, turning until brown on all sides and almost cooked. Remove from pan and drain on absorbent kitchen paper. 2. Add onions, garlic and 2 tablespoons wine to pan and cook, stirring and... - 28.2506

Entrecote A La Moutarde

Spread each side of the steak with 1 tablespoon mustard. Cover and leave for 1 hour. Season to taste with salt and pepper. Melt the butter in a heavy based frying pan, add the steak and seal both sides quickly over high heat. Lower the heat and cook for 7 to... - 38.63

Pigeons En Estouffade

Wrap 2 rashers bacon around each pigeon and secure with string. Melt the butter in a pan, add the pigeons and cook for 10 minutes until browned all over. Pour over the brandy and wine, bring to the boil and cook for 2 minutes. Add the onions, fonds brun or... - 36.2023

Artichauts Cailloux

Cook the artichokes in boiling salted water for 30 to 35 minutes or until tender. Drain and allow to cool. Remove the outside leaves and choke. Place the artichoke hearts in a greased ovenproof dish. Season with salt and pepper to taste. Melt the butter in a... - 44.0221

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