Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce. Ingredients Butter sauce Butter Shallots, chopped Garlic, minced Brandy Black pepper Tenderloin 1–1¼-pound tenderloin roast cut from the center of the whole tenderloin…
Glace de viande is a sauce made by reducing meat broth or stock until rich and condensed. Ingredients 2 quarts brown beef or veal stock, strained and thoroughly degreased Procedure Pour the stock into a heavy non-reactive pot and bring…
Ingredients Onion cream sauce 2 tbsp butter 2 tbsp all-purpose flour 1 ½ cup light cream ½ tsp salt 2 tbsp minced onion 1 tbsp minced parsley 1 egg, well-beaten Cooking 16 large frog legs Boiling water Juice of ½…
A French omelette is a dish consisting of fried beaten eggs, often with an added filling. The center of the omelette should be just barely cooked, and a little runny. The outside should be cooked, but not browned (or only…
This recipe is from Escoffier’s Le Guide Culinaire. Ingredients 1 lb brown roux 6 quarts brown stock 8 tablespoons tomato paste 1 lb mirepoix 1 bouquet garni Procedure Dissolve the cold roux in a bowl by stirring in some of…
Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock. Ingredients 3 cups sauce espagnole 4 cups brown stock ¼ cup Madeira or sherry Procedure Mix the sauce espagnole and the brown stock together…
Crème saint-honoré is a crème pâtissière with stiffly beaten egg whites folded into it, used to fill profiteroles, éclairs and tarts, as well as on its own as a dessert cream. It can be additionally flavoured with liqueur, pralin, orange…
Ingredients 4 ea. chicken thighs and drumsticks, or 1 stewing hen, cut into serving pieces Salt Freshly-ground black pepper 3 bay leaves 2 bottles (1.5 L) Pinot Noir red wine All-purpose flour 3 eggs, beaten 2 tbsp water 1 medium…
Ingredients 1 lb salt cod, skinless and boneless 1 cup olive oil ½ cup milk or heavy cream 1 tbsp fresh lemon juice, or to taste 1 cup finely-chopped onion 2 cloves garlic, pressed or grated with a microplane Pepper…
Beurre à la Bourguignonne, or garlic butter, is a compound butter flavored primarily with garlic. In this case, it also includes shallots and parsley. Ingredients ½ cup butter 2 tbsp chopped shallots 1–3 cloves garlic, mashed or grated with a…
Ingredients 3 lb beef shin bones, sawn into 2-inch lengths 3 lb beef marrow bones, sawn into 2-inch lengths 2 lb beef short ribs, sawn into 2-inch lengths 2 lb veal shank, sawn into 2-inch lengths 1 lb chicken carcasses…
Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat. Ingredients 1 cup milk ¼ ea. onion or 2 garlic cloves 1 bay leaf 1–2 tbsp butter…