Picardy Lentils Recipe by French.Recipes | ifood.tv butter,    toast,    lentil,    potato,    leek Soak the lentils for 12 hours.   Take enough leeks to weigh about 1 lb.   after removal of the outer, tougher leaves.   Wash them carefully.   Now arrange them in two bunches: the first, consisting of onl...

Seaside Soup Recipe by French.Recipes | ifood.tv toast,    seafood stock,    pepper,    nutmeg,    leek,    vegetable fat spread,    fat,    flour Chop the white part of the leeks; fry these very gently in some fat, sprinkle with flour, moisten with the strained fish stock.   Boil, and cook on a moderate heat for 25 minutes.   Serve this soup afte...

Chicken and Leek Terrine Recipe by chef.austin | ifood.tv butter,    chicken,    toast,    ground turkey,    thyme,    tarragon,    pepper,    marjoram,    leek,    eggs,    sausage,    salt,    crackers,    vegetable fat spread,    white wine MAKING   1) In a large bowl, add the chicken, sausage, eggs, marjoram, thyme, tarragon, salt, pepper and wine, blend well and keep aside.   2) In a medium skillet, saute the sliced leek in the melted ma...

Lobster Newburg Recipe by Chef.at.Home | ifood.tv butter,    egg yolks,    evaporated milk,    toast,    nutmeg,    cayenne pepper,    leek,    lobster,    salt,    vegetable fat spread,    sherry,    cognac,    cream 1. Melt the butter or margarine in a saucepan, saute the minced leek in it 3 minutes, then add the lobster, sherry and cognac. Cook 1 minute.   2. Add the cream or evaporated milk. Remove from heat and...

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