Monthly Archives: February 2013

Chicken breast with Dungeness crab stuffing

Chicken breast with Dungeness crab stuffing. This will take a bit of work. 4 hours complete prep time but all your time is not taken up with it. 1. Debone 4 chicken breasts, remove the tenders that come out easily … Continue reading

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Prawns Maxime’, let’s cook some Sea food!

This is not for those on a diet. The one I am thinking of is a good base for other fish creations. This is a called a Prawns Maxime’ after Max a Million Shell. It is nu vue cuisine, done … Continue reading

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hollandaise or béarnaise sauce

Hollandaise and Bearnaise sause are not that hard to make once you have mastered the thickening of the egg mixture Hollandaise/Béarnaise sauce: Here is what you will need to make this sauce. 5 egg yolks without the whites. 1Lb Butter … Continue reading

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Veloute’ sauce

Making a *Veloute’ sauce is much like making a Béchamel sauce one major difference is using stock instead of milk. Never use aluminium due to the fact it will heavily discolour your finished product. 1. Begin by placing 2 tablespoons … Continue reading

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Cream soup of what you want to make

Cream soup of what you want to make.

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The thickening of stuff

The thickening of stuff.

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Lets cook something

Lets cook something.

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