by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Court-Bouillon for Hors-d’Oeuvre Author: Germaine Recipe type: Stock Cuisine: French Serves: 1 Quart 1. Pour légumes à la Grecque – For marinated vegetables Ingredients 4 cups water ½ cup of olive oil juice of 2...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Pour Poisson a la Grecque Author: Germaine Recipe type: Stock Cuisine: French 2. Pour Poisson à la Grecque – For marinated fish Ingredients This quantity for 1 lb (450 gr.) fish after cleaning. ¾ cup olive oil 1 onion, very...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Blanc Author: Germaine Recipe type: Stock Cuisine: French Serves: 1 Quart For Blanching Ingredients 1 quart water 1 tbsp. flour 1 tsp. salt 1 onion stuck with a clove 1 carrot, quartered 1 bouquet garni 2 tbsp. vinegar or juice of...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Blanc pour Champignons Author: Germain Recipe type: Stock Cuisine: French Blanc for mushrooms Ingredients 1 tbsp. butter juice of ½ lemon salt, pepper water Instructions Cover the bottom of a saucepan with ⅛th of an inch of...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Roux Blanc Author: Germaine Recipe type: Roux Cuisine: French Roux blanc for béchamel sauce and veloutés Ingredients 4 tbsp. butter 4 tbsp. flour Instructions Melt 4 tbsp. butter in a saucepan and mix into it 4 tbsp. flour. Cook for 5-10...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Roux Brun Author: Germaine Recipe type: Roux Cuisine: French Roux brun for béchamel sauce and veloutés. Ingredients 4 tbsp. butter 4 tbsp. flour Instructions Melt 4 tbsp. butter in a saucepan and mix into it 4 tbsp. flour. Cook for 15...
