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Showing only recipes by “Richard Grausman.”

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13781
shrimp-and-scallop-salad

Shrimp and Scallop Salad

The repertoire of classic French recipes abounds in cold lobster presentations, most often made with a mayonnaise-based sauce. This recip...

13786
baked-red-snapper-in-a-mediterranean-tomato-sauce

Baked Red Snapper in a Mediterranean Tomato Sauce

This low-calorie version of a Mediterranean-style fish dish (named for my wife, Susan) is actually a combination of two classic snapper p...

13787
poached-salmon-fillets-with-butter-sauce

Poached Salmon Fillets with Butter Sauce

Poaching small fish or fish fillets is a quick technique used in French retardates. Although classically such a dish would be made by poa...

13788
white-butter-sauce

White Butter Sauce

Beurre blanc nantais, now known as beurre blanc, is a velvety white butter sauce, traditionally made from a reduction of vinegar and shal...

13790
chicken-with-sherry-vinegar

Chicken with Sherry Vinegar

This is a variation of legendary chef Fernand Point’s famous recipe, poulet au vinaigre. When I first tasted this dish, I was surprised t...

13791
meat-glaze

Meat Glaze

I encourage you to make stocks in order to use them to make meat glaze. Glace de viande (meat glaze) is homemade beef stock that has been...

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13793
fish-stock

Fish Stock

A fumet de poisson is a fish stock, which can be made from the bones and heads of any fresh fish you buy. It is used in cooking fish and ...

13794
chicken-stock

Chicken Stock

Chicken stock is easier to make than beef stock because chicken parts are more readily available today than are beef bones. Although I oc...

13795
economical-brown-beef-stock

Economical Brown Beef Stock

A classic brown beef stock is made with meat and bones and is simmered for eight hours. Without the meat it becomes less expensive and he...

13797
duck-with-orange-sauce

Duck with Orange Sauce

A classically prepared canard à l’orange is one of the most satisfying and delicious dishes in the French culinary repertoire, yet no one...

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