Bechamel - White sauce is one of the mother sauces of French traditional cuisineIngredients:- 50 grams (about 6 tablespoons) unsalted butter - 50 grams (3 1/2 tablespoons) flour - 2 cups (about 480 grams) milkDirections:1. In a medium saucepan over medium-high heat melt the butter, until foaming. 2. Add flour and cook stirring until bubbling. 3. Slowly add the…
Ingredients:175g golden caster sugar2 tablespoons of warm water150 ml milk 275 ml single cream4 large egge1 teaspoon pure vannilla extract40g soft brown sugarPreparation:Slowly dissolve the sugar, stirring with a spoon over low heat, boil until the sugar turns a dark copper colour.Preheat the oven to 150CPut golden caster sugar in the…
Serves 10-12 Ingredients: 10 oz (300 g) rabbit meat 3 oz (100 g) chicken liver 7 oz (200 g) veal 7 oz (200 g) spare rib of pork 10 oz (300 g) fat bacon 1 tsp each finely chopped marjoram and thyme 2 Tbs Cognac Salt , black pepper …
Ingredients: 1 shallot 2 garlic cloves 2 tsp finely chopped flat-leaved parsley ½ cup (125 g) butter Salt, black pepper Preparation:Peel the shallot and garlic and chop finely. Mix with parsley and butter and season with salt and pepper to taste.The butter…
