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Traditional Beef Wellington Recipe | CDKitchen.com butter, beef tenderloin, goose liver pate, egg yolks, puff pastry, pepper, chives, mushrooms, salt, cognac, water, flour A recipe for Traditional Beef Wellington made with frozen puff pastry shell, beef tenderloin, salt, all-purpose flour, mushrooms, butter Allow pastry shells to thaw 2 hours in refrigerator before roll...
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| Escargots En Croute Recipe by world.food | ifood.tv goose liver pate, puff pastry, thyme, tarragon, pepper, parsley, marjoram, lemon, garlic, snail/escargots, salt, brandy Place snails in a strainer and rinse. Drain well. Place in a small bowl and combine with the brandy, marjoram, thyme, tarragon, garlic, salt, and pepper. Cover and refrigerate 1 or 2 days, turning ...
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Squabs In Parcels Recipe by admin | ifood.tv butter, goose liver pate, duck liver pate, tarragon, pepper, parsley, marjoram, mace, mushrooms, bacon, salt, sherry Cut each squab in half; brown all over in 3 tablespoons butter with bacon. Cover; roast in preheated 350a F oven 20 minutes. Remove squabs; let cool. Mix pate with mushrooms, 4 tablespoons butter, ...
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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.
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