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 Fresh Mussels Recipe by Diet.Chef | ifood.tv
beurre manie, seafood stock, fennel seeds, shallot, mussel, white wine, water
Place mussels in large saucepan. Add wine, pepper, shallots, fennel seed and fish stock. Cover and cook 10 to 12 minutes over medium heat or just until shells open. Shake pan 2 to 3 times during cooki...
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|  Roast Pork Loin in Beer Sauce | Recipes Wiki | Fandom
butter, pork loin, beurre manie, olive oil, onion, mustard, honey, beer/lager, flour
Pork loin and real beer normally combine while beurre manie is poured into the meat before serving. Serve up a meaty treat with other main dishes while it then maintains a red-hot kick with the meat. ...
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 Partridges with Orange and Vermouth Sauce Recipe - Food.com
butter, heavy cream, beurre manie, chicken stock, pepper, chives, orange, onion, partridge, salt, vermouth, orange juice, double cream, flour
Serving Size: 1 (318) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 331.7 Calories from Fat 260 g 78 % Total Fat 28.9 g 44 % Saturated Fat 17.9 g 89 % Cholesterol 90.5 mg 30...
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|  Boned Chicken Breasts with Pate Recipe - Cookitsimply.com
butter, chicken breast, pate de foie gras, beurre manie, beef stock, pepper, parsley, carrot, onion, ham, salt, madeira, lemon juice
When Rossini became tired of being a musical prodigy he turned to cooking and one of his ''cooking friends was the great French chef Auguste Escoffier, who created Supremes de Volailles Rossin...
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|  Peas And Scallion Recipe by creative.chef | ifood.tv
beurre manie, chicken stock, pepper, peas, salt
GETTING READY 1) Shell peas. 2) Trim roots and outer leaves from the scallions. Wash and clip the stem, keeping 1 inch of green on each bulb. MAKING 3) In a pan, place scallions with the stock and...
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| French Moules Mariniere Recipe by Western.Chefs | ifood.tv
beurre manie, bouquet garni, pepper, parsley, shallot, mussel, white wine
Put the mussels into a large saucepan with the shallots, pepper, wine and bouquet garni. Cover the pan and bring to a boil, shaking the pan occasionally. Reduce the heat and simmer for 5 minutes. D...
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| Puree Saint Germain Recipe by Western.Chefs | ifood.tv
brine, beurre manie, croutons, beef stock, bouquet garni, pepper, peas, fat
Soak the peas in cold water for 2 to 3 hours. Drain the peas and put them into a large saucepan with the salted water. Bring the water to a boil, skimming off any scum. Partly cover the pan and coo...
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