Print Recipe PÂTE À CHOUX [Cream Puff Paste] Pâte à choux is one of those quick, easy, and useful preparations like béchamel sauce which every cook...
Print Recipe GNOCCHI DE SEMOULE AVEC PÂTE À CHOUX — PATALINA [Semolina Gnocchi] Italian gnocchi are made of semolina with butter and seasonings. This French version...
Print Recipe Quiche aux Épinards [Spinach Quiche] Use the same proportions of cream, eggs, cheese, and butter as for the leek quiche and an 8-inch partially...
Print Recipe QUICHE AUX OIGNONS [Onion Quiche] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 2 lbs. minced onions about 7 cups3...
Print Recipe Chicken Breast Stuffed with Spinach Chicken stuffed with cooked spinach and onion and served with a wine, peppercorn and saffron sauce Votes: 0 Rating:...
Print Recipe FONDUE AU GRUYÈRE [Cream Filling with Swiss Cheese] Use these multipurpose cream fillings for the sautéed bread rounds, bread cases or tartelettes. They may...
Print Recipe Poached Eggs on Canapés, A practically limitless series of elegant little hot first courses or luncheon dishes may be concocted with poached eggs, sauces,...
Print Recipe FLAMICHE — QUICHE AUX POIREAUX [Leek Quiche] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1 lb. sliced white of...
Print Recipe QUICHE LORRAINE [Cream and Bacon Quiche] The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese. The bacon is usually blanched in...
Print Recipe BOUCHÉES PARMENTIER AU FROMAGE [Potato Cheese Sticks] Mashed potato gives these little cheese mouthfuls a nice, tender quality. Votes: 2 Rating: 5 You: Rate...
Print Recipe SOUFFLÉ AU FROMAGE [Cheese Soufflé] This recipe is intended as a detailed guide to those that follow. All main-course soufflés follow this general pattern:...