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Showing only recipes by “Richard Grausman.”

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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...

by Richard Grausman


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...

by Richard Grausman


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...

by Richard Grausman


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...

by Richard Grausman


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...

by Richard Grausman


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...

by Richard Grausman

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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 ...

by Richard Grausman


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...

by Richard Grausman


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...

by Richard Grausman


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...

by Richard Grausman


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