Print Recipe PÂTE À CRÊPES [Crêpe Batter] Dessert crêpes, called crêpes sucrées, and entrée crêpes, crêpes salées, have slightly different proportions, but their batters are blended...
Print Recipe CROQUETTES(Crèmes Frites, Fondues, Cromesquis) fondues, starting may be chilled, cut into squares or balls, rolled in egg and bread crumbs, then browned in deep...
Print Recipe Tournedos Rossini [Filet Steaks with Foie Gras, Truffles, and Madeira Sauce] A platter of tournedos Rossini takes the filet steak about as far as...
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,...