I guess a few more have check me out so if this is the case I will consider taking on what ever comes my way in the name of cooking. Advertisements
Veal Scaloppini ‘Italian ‘(Escalope du veau) ‘French’ or chicken (Escalope du poulet) Yes you can use substitute chicken here if you don’t want to use veal. Visit your butcher for a good lean thin cut of veal about ¼”thick. Tell … Continue reading
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
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
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
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
Cream soup of what you want to make.