Please select a receipe: [ 28 Total ]
| Lamb Stock - Master Chefs |
Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned -- needed 1 c Tomato, fresh or canned .... |
[ More ] 230 Reads |
| Hazelnut Praline Buttercream - Master Chefs |
1 c Milk 4 Egg yolks 4 Egg yolks .... |
[ More ] 243 Reads |
| Fish Fume - Great Chefs |
---------------------------------FISH FUME--------------------------------- Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter 1/2 md Onion, sliced 1/2 md Onion, sliced .... |
[ More ] 223 Reads |
| Duck Stock - Master Chefs |
5 lb Duck, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped .... |
[ More ] 215 Reads |
| Curry Butter - Great Chefs |
1/4 lb Butter, unsalted 2 ea Ginger, thin slices, 2 ea Ginger, thin slices, .... |
[ More ] 246 Reads |
| Cream Of Shallots Sauce - Great Chefs |
8 oz Wine, white, dry 2 oz Juice, lemon 2 oz Juice, lemon .... |
[ More ] 235 Reads |
| Court Bouillon - Master Chefs |
2 1/2 c Water, cold 1 md Onion, sliced 1 md Onion, sliced .... |
[ More ] 231 Reads |
| Chocolate Rum Cream - Master Chefs |
4 oz Chocolate, semi-sweet, -- melted 1/2 c Water, hot -- melted 1/2 c Water, hot .... |
[ More ] 238 Reads |
| Chocolate Mousse - Master Chefs |
1/2 c Sugar 1/2 c Water 1/2 c Water .... |
[ More ] 227 Reads |
| Chocolate Leaves - Master Chefs |
3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin .... |
[ More ] 232 Reads |