mastering-the-art-of-french-cooking-vol1-the-40th-anniversary-edition

Mastering the Art of French Cooking Vol.1: The 40th Anniversary Edition

Sample Recipes from Mastering the Art of French Cooking Vol.1: The 40th Anniversary Edition

12798
leek-or-onion-and-potato-soup

Leek or Onion and Potato Soup

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and...

Comments (4)
12803
onion-soup

Onion Soup

The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the de...

12812
flour-based-brown-sauce

Flour-based Brown Sauce

This sauce most nearly approaching the traditional demi-glace. Its preliminaires are somewhat exacting, and it requires at least two hour...

12813
hollandaise-sauce

Hollandaise Sauce

Hollandaise sauce is made of warmed egg yolks flavored with lemon juice, into which butter is gradually incorporated to make a thick, yel...

12814
gratin-of-shredded-potatoes-with-ham-and-eggs-and-onions

Gratin of Shredded Potatoes with Ham and Eggs and On...

Preheat oven to 375 degrees.Cook the onions slowly in the oil and butter for 5 minutes or so, until tender but not browned. Raise heat...

12815
spinach-souffle

Spinach Souffle

Equipment:  A 6-cup soufflé mold and an enameled saucepanPreparing the mold for the souffle:So that the souffle may slide easily up durin...

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