|
|
|
 Veal Marengo from the Plaza Hotel Recipe - Food.com
olive oil, thyme, pepper, parsley, bay leaf, truffle, mushrooms, onion, garlic, tomato, veal, salt, white wine, brandy, flour
from The Plaza in New York City --
Serving Size: 1 (344) g Servings Per Recipe: 8 AMT. PER SERVING % DAILY VALUE Calories: 382.5 Calories from Fat 147 g 39 % Total Fat 16.4 g 25 % Saturated Fat ...
|
|  Breast of Pheasant Under Glass Recipe | CDKitchen.com
butter, morel, heavy cream, pepper, cayenne pepper, truffle, mushrooms, shallot, pheasant, salt, white wine, brandy, lemon juice
A recipe for Breast of Pheasant Under Glass made with pheasant breasts, lemon juice, salt, black pepper, butter, shallots, brandy, white wine
Remove skin from pheasant breasts. Trim edges and flatten ...
|
|
|
|
|
| |
| |
 Wild Truffle and Raspberry Sauce Recipe - Food.com
butter, chicken stock, pepper, peppercorn, bay leaf, raspberry, truffle, mushrooms, shallot, salt, madeira, white wine, brandy, lemon juice
Serving Size: 1 (143) g Servings Per Recipe: 10 AMT. PER SERVING % DAILY VALUE Calories: 96.7 Calories from Fat 29 g 30 % Total Fat 3.2 g 4 % Saturated Fat 1.6 g 8 % Cholesterol 7.5 mg 2 % Sod...
|
|  Lobster Souffle Recipe
butter, egg yolks, egg whites, tomato paste, seafood stock, olive oil, thyme, tarragon, peppercorn, parsley, bay leaf, truffle, mushrooms, carrot, shallot, onion, garlic, celery, tomato, lobster, salt, white wine, brandy, whipped cream, flour
Chefs notes: ..."In classic French tradition, golden puffed lobster souffles arrive at the table nestled in cornucopias made of white linen napkins. Only a fork is needed to eat this lovely souff...
|
| Gourmet Chicken Diane With Linguine and Truffle Butter Recipe - Food.com
butter, chicken breast, heavy cream, olive oil, oil, pepper, parsley, chives, truffle, shallot, garlic, mustard, worcestershire sauce, salt, pasta, brandy, cream
I got this recipe out of my Cuisine at Home magazine. The picture sold me on trying it. For best results use fresh pasta and Black Truffle Butter. It
Serving Size: 1 (292) g Servings Per Recipe: 2 A...
|
|  Poulet Bresse En Vessie Recipe by chef.pierre | ifood.tv
butter, chicken, foie gras, pasta parcels, chicken stock, pepper, truffle, carrot, leek, salt, port, brandy, double cream
GETTING READY 1 Trim the chicken and clean it throughly. 2 Slice the foi gras and add salt and pepper for seasoning. 3 Slice the truffles. 4 Stuff the foie gras and the truffles beneath the skin o...
|
|
↑
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.
Local recipe collections can also be browsed here.
Search Time: 0.01 |
|
1290 ratings
