– julienne strips 1 c Champagne OR
1 c Wine, white, dry
1 c Cream, whipping
1 tb Vinegar, wine, white
1 ts Seeds, caraway
1/2 ts Salt
Pepper, black 4 c Flour, all purpose
1 1/2 ts Salt
1 c Water, cold
1 lb Butter, unsalted, chilled,
– cut into pieces This recipe produces a “double batch” for most recipes in the database. Cut […]
1 c Sugar
2 lg Eggs
2 ea Egg yolks
1/4 c Flour
1 1/2 c Milk, scalded
1/4 c Hazelnut paste (optional
– if difficult to find) 1 c Cream, heavy
1/4 c Sugar
Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while […]
Ingredients
5
pound
chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2
lg
onions, coarsely chopped
2
md
carrots, peeled, trimmed and coarsely chopped
2
lg
celery, stalks, with leaves, trimmed, coarsely chopped
2
each
garlic, cloves, crushed
1
bn
parsley, stems
2
each
thyme, sprigs, or
1
pn
thyme, dried
1
each
bay leaf
1/2
teaspoon
salt, coarse
6
each
peppercorns
Directions:
Preheat your oven to 450 F.
Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add […]
1 c Jam, apricot
1/2 c Sugar
1/4 c Water
Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
2 1/2 c Water, cold
1 md Onion, sliced
1 ea Carrot, sliced
1 ea Celery, stalk, sliced
1 ea Leek, (white part only),
– trimmed and sliced (opt) 3 ea Fennel, stalks, (opt)
1 ea Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill 1/2 ts Salt
4 ea Peppercorns, white
For Court Bouillon: =================== Place water, onion, carrot, celery, leek, fennel, thyme, dill, […]
1 1/2 lb Asparagus, medium/small
2 oz Butter, unsalted
2 c Cream, heavy
Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. […]
2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 Garlic, clove, roughly
– chopped 1 Bouquet garni ***
750 ml Wine, red, dry
3 oz Marrow, veal, OR
3 oz Marrow, beef
2 tb Flour, all-purpose
3 c Veal Stock **
** Recipe for this ingredient can be found elsewhere in database. *** Bouquet garni is a bag made of cheesecloth containing leek, […]
2 tb Oil, vegetable
6 lb Bones, beef, meaty
2 md Onions, trimmed, quartered
– don’t peel 2 lg Carrots, peeled, trimmed
– coarsely chopped 2 Celery, stalks, trimmed,
– coarsely chopped 1 Leek, trimmed, halved
– lengthwise, coarsely — chopped, (white and — green parts) 4 Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, […]
5 lb Chicken, parts, (backs,
– necks, carcasses, and — giblets), (no livers) 2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
– coarsely chopped 2 lg Celery, stalks, with leaves,
– trimmed, coarsely chopped 2 Garlic, cloves, crushed
1 bn Parsley, stems
2 Thyme, sprigs, OR
1 pn Thyme, dried
1 Bay leaf
1/2 ts Salt, coarse
6 Peppercorns
Wash chicken parts well and […]
