Print Recipe SAUCE BÂTARDE(AU BEURRE) [Mock Hollandaise] For: boiled fish, boiled chicken, boiled lamb, boiled potatoes, asparagus, cauliflower, celery, broccoli This quickly made and useful sauce...
Print Recipe EGGS BAKED IN RAMEKINS [Oeufs en Cocotte] These are individual servings of 1 or 2 eggs baked in porcelain, pyrex, or earthenware ramekins. The...
Print Recipe RÂPÉE MORVANDELLE [Gratin of Shredded Potatoes with Ham and Eggs and Onions] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients...
Print Recipe QUICHE AU ROQUEFORT [Roquefort Cheese Quiche] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 3 ounces Roquefort or blue cheese...
Print Recipe TIMBALES DE FOIES DE VOLAILLE [Unmolded Chicken Liver Custards] These delicate little entrées (also called mousses, pains, and soufflés) are usually baked in individual...