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
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...
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...
This sauce most nearly approaching the traditional demi-glace. Its preliminaires are somewhat exacting, and it requires at least two hour...
Hollandaise sauce is made of warmed egg yolks flavored with lemon juice, into which butter is gradually incorporated to make a thick, yel...
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...
Equipment: A 6-cup soufflé mold and an enameled saucepanPreparing the mold for the souffle:So that the souffle may slide eas...