French Cuisine

600 g (1,32 lbs) veal tenderloin, 40 g (0,088 lbs) butter, 80 g (0,192 lbs) heavy cream, 5 cl of white wine, 5 cl of oil, 1 tbsp of mustard seeds, salt, pepper. Cut the filet mignon into small slices (count 3 or 4 per person); salt them and pepper then sauté them in 20 g (0,044 lbs) of butter and 2 cl of oil, giving them a nice color on each side.  Keep warm. De-grease the pan, make it "sweat", i.e. cook without coloring, the finely chopped shallot, de-glaze with the white wine add the seeds mustard and reduce over high heat. Then add the crème fraîche and season with salt and pepper. Serve the slices of filet mignon topped with sauce with hash browns.

  4 chicken thighs 2 lemons or 4 limes 4 medium onions salt – pepper – chilli Provence herbs laurel Marinate the chicken the day before in the lemon juice, as well as the onions cut into strips. Season with salt and pepper, add the herbs Provence and laurel. Grill the chicken in a sauté pan.  Remove and return  the onions, brown them well. Add the grilled chicken and cover with the marinade juice. Adjust seasoning. Serve with fragrant white rice.

250 g (0,55 lbs) milk + 250 g (0,55 lbs) whipping cream + 4 egg yolks 1 vanilla pod, split in half and scraped 50 g (0,11 lbs) caster sugar + 1 tsp chestnut cream + 60 g (0,132 lbs) brown sugar Put the milk and the vanilla powder in the bowl, program 4½ mn at 100°C speed 1 and leave to infuse for 10 minutes. Add the cream and heat again for 2 mins at 100°C-202 speed 1. Place the whisk, incorporate the egg yolks, the sugar, and the cream of chestnuts.  Mix 2 mins speed 2. Divide the mixture into the ramekins and place them in the Steamer program 15 to 20 minutes.  Leave to cool and put in the refrigerator. The next day, when ready to serve, sprinkle the vergeoise creams and pass them very quickly under the grill to caramelize them well. Variants: 1 CC orange blossom or 1 CS bitter almonds or 1CS praline or mixed zest of an untreated orange + 1 tsp of Grand-Marnier or very small pieces of candied orange + 1 tsp of Grand-Marnier or 24 chopped mint leaves (infuse 15 minutes) + dar...

4 fillets of salmon or salmon steak, 1 bunch of white grapes of about 200 g (0,44 lbs), 150 ml (5,07 oz) of white wine and 150 ml (5,07 oz) of water, 1.5 tbsp of sauce creamy herbal Maggi lemon, 1 tbsp oil, 1 tbsp 8% cream. Cut the salmon fillet into large dice.  Wash and de-seed them grapes. In a frying pan, heat the oil and sauté the diced salmon over high heat for about 5 minutes. Add the mixture water and white wine as well as the grapes and leave to cook on a low boil for about 5  minutes. At the end of cooking, add the sauce lemon herbs and simmer for 2 minutes for the sauce to thicken.  Add the fresh cream and serve.  

½ slice white ham + 5 CS white cheese 40% fat 10 small sweet pink radishes + 1 sprig of flat-leaf parsley + 1 teaspoon lemon juice 4 green salad leaves (very green = + vitamins) Peel, carefully wash radishes, lettuce and parsley. Put all the ingredients in the bowl as well as the simmering basket and blender 20 sec turbo.  From one year, replace the ham with a hard-boiled egg.  

3 avocados, 3 tomatoes, 2 lemons, a bowl of mayonnaise, a small pot of butter of prawns, a bag of shelled pink prawns, 100 g of black olives, 3 hard-boiled eggs. Split the avocados in half and remove the pits.  Cut the tomatoes and lemons into thin washers. You need 12 slices of tomatoes and 12 slices of lemon.  Add it shrimp butter mayonnaise, mixing well. Fill the cavity with mayonnaise of each half avocado. Arrange 2 slices of tomato and 2 lemon on each.  Stitch at center in mayonnaise, 7 or 8 prawns. Finish the decoration with 2 or 3 olives black. Peel the cooled eggs, separate them in two, cover them with a little mayonnaise, arrange them in the center of the serving platter. Surround them with avocados.

4 eggplants, coarse salt, 2 slices of stale breadcrumbs, 2 cloves of garlic, 1 bunch of parsley, salt, pepper, 2 tbsp of oil. Peel the aubergines, cut them into slices, sprinkle them with coarse salt and let drain for 45 min.  Rinse them and pat them dry.  Crumble the bread, chop the garlic and parsley.  Plunge the aubergines into the frying pan (4 or 5 slices at a time), drain as you go. measured on absorbent paper.  Fry the prepared mince with 2 tbsp of oil. When all the eggplant slices are cooked, add them to the pan of minced meat, let simmer for a few minutes and serve.

English cream: 5 egg yolks, 3/4 liter (25,36 oz) of milk, vanilla, 100 g (0,22 lbs) of powdered sugar, 36 spoon biscuits, 175 g butter (0,38 lbs), 175 g (0,38 lbs)  powdered sugar, 225 g (0,49 lbs ) powdered almonds, 1/2 dl of rum. Coffee glaze: 1/2 egg white, 200 g (0,44 lbs) caster sugar powder, 1 dl water, a few drops of vinegar, 3 tsp instant coffee, 50 g almonds (0,11 lbs) tapered. Prepare a vanilla custard, let it cool.  Meanwhile reduce the cream butter using a whisk or mixer. Add the sugar little by little while working long. Then add the ground almonds and 5 or 6 tablespoons (or 90 g) of cream English so that the mixture is smooth. Line a bowl with parchment paper or a round-bottomed terrine. Line the bowl with a layer of soaked lady finger biscuits of a mixture of rum and water. Spread a thick layer of cream put back biscuits and fill the salad bowl by alternating the layers. Finish with cookies.  Cover the bowl with a small plate, put a weight, place in the ref...

4 Norwegian salmon fillets, 2 oranges, 1 pot of fresh cream, 4 tablespoons of slivered almonds, 8 sprigs of chives, 2 dl of fish stock, salt, mixed peppers from the mill. Squeeze the juice from an orange.  With a paring knife, take the zest from the other orange and thinly slice it.  Remove the rest of the raw skin and remove the orange segments.  Poach them in water boiling 1 min, set aside. Toast the almonds in a hot skillet without fat.  Lay the salmon steaks Norway, skin side down, in a non-stick skillet, without fat. Cook over medium heat for 5 mins.  In a saucepan, pour the fresh cream and fish stock.  Bring to a boil, add the orange juice, salt and pepper.  Add the orange wedges.  Remove from fire. In hot serving plates, place the salmon steaks, pour a little sauce, add the orange segments. Decorate with orange zest, slivered almonds and chive sprigs. Serve immediately

  750 gr (1,65 lbs) green tomatoes + 500 gr (1,1 lbs) sugar for jams ½ lemon + ½ vanilla pod Rinse the tomatoes twice in cold water then cut them into quarters. Carefully wash the ½ lemon and remove a ribbon of zest before to squeeze out the juice. Pour the sugar into the bowl, add the quartered tomatoes, zest and juice ½ lemon and ½ split vanilla pod. Mix well and set for 20 minutes at 100°-202 speed 1, opening open. The tomato wedges should become translucent. Remove the lemon zest and the vanilla pod. Skim and put in hot pot (pots previously sterilized for 15 minutes in a steamer).

2 frozen artichoke bottoms + 2 sprigs of flat-leaf parsley 1 tbsp flour + 1 hazelnut butter + 1 cup milk Thaw (15 minutes at room temperature) the artichoke bottoms, the cut into small pieces and put them in the simmering basket. In the bowl, pour butter, flour, milk, salt and place the simmering basket then set 6 mins 90°-194 speed 4. Pour the cooked artichoke into the bowl and blend for a few turbo seconds. If consistency too thick = lengthen in bottle milk.

Dough: (for about thirty crepes) 500 g (1,1 lbs) of buckwheat flour (buckwheat), 150 g (0,33 lbs) of wheat, 1 whole egg, 2 tbsp of oil, 2 tbsp of salt, 1 ½ liter (5,72 oz) of water.  Garnish: (for a crepe): 1/2 slice of ham, 1 egg, 1 tablespoon of grated cheese. Pour the flour in a fountain in a terrine, break the egg in the middle, add the oil and the salt. Gradually dilute with the water, beating the dough which must be runny.  Let stand 1 h. Make very thin crepes on a large crepe maker.  When cooked on one side, return it.  Crack an egg on top and spread the white with a spatula on the crepe.  Put all slice the ham around the egg then sprinkle with gruyère.  When the white of the egg is taken, fold the pancake to make a square in the middle of which the egg yolk appears. Serve with salt and pepper.  Serve with cider.

Maroons from Turin, Lyon, Ardèche. Remove the first raw bark, then plunge chestnuts for 2 minutes in boiling water to remove the second rind.  Wrap the chestnuts 2 by 2 in muslin and cover them with cold water in a saucepan.  To carry almost boiling for 2 hours, without ever cooking.  They're on point when a pin goes through them easily.  Take out the small bags and plunge them into a boiling syrup (700 g-1,54 lbs of sugar for 1 liter (33,80 oz) of water, 1 vanilla pod).  The syrup must reach 25°-77 at the syrup weight, carry on slowly cooking to reach 32°-89,6. Open the muslin.  Bring the syrup to 37°-98,6 concentration and add the chestnuts one by one for 1/2 hour with a spatula soaked in syrup rub the wall inside the basin (only part) on contact the syrup will whiten.  Push the syrup and repeat the operation, in 4 or 5 times a whole corner of the basin on the surface will  come trouble.  Push the chestnuts in one by one, remove them with a...

1 capon ready to roast with its liver and kidneys, 2 eggs, 2 slices of sandwich bread, 1 dl of milk, 250 g (0,55 lbs) of fresh or dehydrated porcini mushrooms, 50 g (0,11 lbs) of butter, 3 tbsp of brandy, 200 g (0,44 lbs) of lean bacon, 1 pinch of 4 spices, 2 sprigs of crumbled thyme, 1 small bunch of flat-leaf  parsley, 3 shallots, 2 cloves of garlic, salt, pepper.  For the filling: 1.5 kg (3,3 lbs) of potatoes, 6 eggs, 250 g (0,55 lbs) of flour, 125 g (0,27 lbs) of butter, salt pepper, nutmeg. Preheat the oven to th 7 (200°C-392).  Put the crumbled bread to soak for a few seconds in the milk and squeeze it, cut off the earthy end of the mushrooms, wash them, roughly chop them and brown them with the butter. Finely chop the lean bacon, the liver and the kidneys, as well than parsley, shallots and garlic. In a large salad bowl, work all these ingredients with the eggs, the brandy, the thyme, the 4 spices, the salt and the pepper, to obtain a fairly  homogeneous and w...

4 round buns, 3 tomatoes, 1 green pepper, 1 red pepper, 2 onions medium, 125 g (0,27 lbs) of black olives from Nice, 1 tin of anchovy fillets, 1 clove of garlic, olive oil, salt pepper. Cut the loaves in half lengthwise, soak both sides generously with olive oil. bread. Place the anchovy fillets.  No seed and cut the peppers into thin strips. Cut tomatoes and onions into rings.  Chop the garlic.  Pit the olives and cut them into two.  Fill the buns with all these elements.  Salt. Pepper.  Drizzle with olive oil. Replace the bread lid.  Press firmly and wrap tightly in foil of aluminium.

Jelly compote: 1 can of 200 g (0,44 lbs) of lychee 1 C. at s. powdered sugar 2 sheets of gelatin The pistachio foam: 20 cl (6,76 oz) of whole whipping cream 1 C. at s. pistachio flavored syrup The brown shortbread: 1 C. at s. of almond powder 1 C. at s. hazelnut powder 1 C. at s. fine breadcrumbs 2 tbsp. at s. sugar 40 g (0,088 lbs) butter Soak the gelatin in a bowl of cold water. Mix the contents of the box of lychees (fruit and syrup included) and pour into a saucepan adding the sugar.  Bring to a boil. Squeeze the gelatin to extract all the water and put it in the pan on the boiling liquid.  Remove from heat and let cool.  Pour into the verrines and put in the refrigerator. The brown shortbread: Mix the ingredients except the butter in a bowl. In a frying pan, melt butter then pour in the mixture from the bowl. Stir well over medium heat without stopping turn for about 5 minutes until the sandy mixture turns brown. Let cool to room temperature. The pistachio foam: Pour...

250 g (0,55 lbs) flour + 1 tbsp, 2 eggs, 75 g (0,165 lbs) butter + 20 g (0,044 lbs), 50 g (0,11 lbs) sugar, 10 g (0,022 lbs) of baker's yeast, 10 cl (3,38 oz) of milk, 2 tbsp of kirsch, 1/2 tsp of salt, 200 g (0,44 lbs) of raspberries, 50 g (0,11 lbs) pistachios.  For the icing: 100 g (0,22 lbs) of icing sugar, 1 tbsp of kirsch. Sift the flour into a bowl. Add the salt, sugar and the rest of the milk.  Mix it up All. Work the dough with your hands for 5 minutes. Work the dough with your hands for 5 minutes.  Add the softened butter and beat for 5 minutes Again. Add the dissolved yeast with half the warm milk and half the pistachios. Work the dough for another 5 minutes.  In the terrine covered with a cloth, let the dough rest for 1 h 30 approximately in ambient air, until it has doubled in volume.  Pour half of the batter in a buttered and floured kugelhopf pan. Sprinkle with raspberries.  Pour over the rest paste. Cover and let rise another 1 hour and 30 m...

                             100 g (0,22 lbs) seeded tomatoes + 50 g (0,11 lbs) potatoes + 20 g (0,044 lbs) cornstarch 10 ml (0,33 oz) olive oil + 2 basil leaves Peel, wash, cut the vegetables into pieces. Pour all the ingredients into the bowl and cook for 15 mins at 100°-202 speed 4. Mixer 20 sec turbo.

Cook an ostrich tournedos, salted, peppered in hot butter.  Remove the meat.  Deglaze to Sauternes, add a little Sauternes wine jelly and fresh cream. Coat the tournedos of this sauce.

Cream 125 g (0,25 lbs) of butter with 120 g (0,24 lbs) of icing sugar, 150 g (0,33 lbs) of ground almonds, 1/2 tsp coffee with almond essence and a little pineapple juice. Fill the piping bag with it. In individual cups, make rosettes of cream and arrange between them the contents drained from a can of quartered pineapple slices in syrup. Decorate as desired whipped cream.  

4 chicken thighs (skin removed) - 2 onions - curry or colombo mix - 1 stock cube - very little sunflower oil. Brown the sliced ​​onions in the oil (1 tablespoon) over low heat. Add the thighs, sprinkle generously with curry, add the stock cube and cover with water. Simmer (for the time, it's average, 20-30 minutes, depending on the size of the thighs). Serve with apples of steamed ground or green vegetables!

6 veal chops, 4 shallots, 6 sage leaves, 6 sprigs of basil, 3 tomatoes, thyme, 6 slices of Parma ham, 6 thin slices of gorgonzola, 6 tablespoons fresh cream coffee, 6 tbsp olive oil, ground pepper. Finely chop the shallots, crumble the thyme.  Divide them among six sheets of paper  parchment with a little sage and basil. Brush the ribs with olive oil. Season with freshly ground pepper (no salt, because of the ham and cheese).  Ask them  ribs on the herbs, cover each with a slice of ham, two slices of tomato,  sage, basil and thyme.   Pepper again and finish with the gorgonzola kneaded with  the fresh cream. Close the papillotes and bake for 15 minutes in a very hot oven at 240°. (thermostat 8). Remove from the oven, place each papillote on a plate, let stand a  minute before cutting it open with a knife.   Taste the coast directly in its papillote.  

2 large onions, 100 g (0,22 lbs) grated Gruyère cheese, 2 eggs, rolled oats, 1 tsp salt, 4 tsp soup of olive oil, 1 bouquet garni, 6 large tomatoes. Chop the onions. Mix the Gruyère cheese, egg yolks, egg whites and flakes to obtain a dough that barely sticks to your fingers. Make dumplings, fry them.  Add tomatoes cut into large cubes, salt.  Put the bouquet garni on top. Cover.  Cook 30 to 40 mins over low heat.  Serve hot or cold.

1 bar of approximately 1 kg (2,2 lbs). salt, pepper, 5 tbsp olive oil, 2 onions, 1 kg (2,2 lbs) of tomatoes (fresh or canned), 2 cloves of garlic, salt, pepper, a bouquet garni, a handful of olives (green or black), 1 tbsp chopped parsley, a small can of fillets of anchovies. Salt and pepper the fish, coat it with half the oil.  To make it easier to cook, you can make notches in its thickest part.  In the other half of the oil, melt the chopped onions, add the tomatoes, garlic, seasoning, bouquet garni, let simmer for 30 minutes. Put the fish in the hot, preheated oven, cook for 20 mn, turning it over halfway through cooking. Coat it with tomato sauce in which you have added olives. Decorate with anchovies that you will arrange in a cross and serve immediately.  We can add unlimited capers with sauce.  Small fish and sliced ​​fish, prepared with this way, can be pan-fried in oil (instead of baked) before to be coated with sauce.

8 slices of smoked salmon - 4 dl of liquid cream - 350 g (0,77 lbs) of asparagus - Lemon juice - Salt and pepper Place thin slices of smoked salmon on 4 serving plates.  Thicken the liquid cream over the heat. Add salt, the juice of lemon and pepper. Cook the asparagus for a very short time in salted boiling water.  Drain them then plunge them into the sauce. Arrange the asparagus and sauce on the slices of smoked salmon and serve immediately.  

7 oranges + 300 gr (0,66 lbs) sugar + 40 gr (0,088 lbs) gelatin + 50 cl (16,90 oz) water + 2 pomelos Thoroughly wash and zest the oranges into large pieces then extract juice and soak gelatin to soften. In the bowl, pour sugar, water, orange zest and set 2 minutes at 90°C-194 speed.4. When the timer stops, add the gelatin and mix 1 min. speed 4.  Let cool 20 mins. Then, add the orange juice, mix 20 sec. speed.3.and let cool for about 1 hour. Peel the raw pomelos, cut into quarters and place in the ramekins. Pour the preparation over refrigerate for 4 hours.

400 (0,88 lbs) g morels or 2 packets of dried morels, 4 steaks, 75 g (0,16 lbs) butter, salt, 1/2 lemon, 1 cup meat juice (roast juice). To serve: parsley butter will. Rinse the morels under tap water and let them swell for 1 hour in water.  When you use fresh mushrooms, clean them thoroughly in several waters, they often retain sand in their cells.     Then drain them.  Cook the steaks quickly in the hot fat, season.  Take them out and keep them warm. In cooking the meat, put the morels and let them cook for ten minutes. Add the meat juice and let reduce. Serve with steaks with butter as desired marbled. Another method: the steaks can be grilled and the morels sauteed separately in butter.

  4 small buns 3 oranges 2 grapefruits 2 eggs 60 g (0,132 lbs) caster sugar 1 C. at s. shave cornstarch 15 cl (5,07 oz) of milk 10 cl (3,38 oz) liquid fresh cream Jasmine cream 4 tbsp. at s. cottage cheese at 40% M.F. 2 tbsp. at s. heavy cream A few drops of jasmine essence 5 c. at s. powdered sugar In a salad bowl, mix the fromage blanc, heavy cream, sugar and the essence of jasmine. Beat this mixture for a few minutes to aerate it. To book. Peel the oranges and grapefruits “quickly”. Cut them into pieces, collect the juice and keep it. Cut the small buns into slices about 1 cm thick and the size the diameter of the glasses. In a bowl, beat the eggs and sugar. Then add the cornflour, the cream liquid and milk. In each verrine, arrange alternately the jasmine cream, a slice of brioche and a layer of citrus, then drizzle with a little juice. Repeat the operation. Fill the verrines up to 3/4 and finish by pouring the egg cream in 2 times, so that it penetrates to the bottom. Place th...

3 quinces 300 g (066 lbs) flour 2 eggs 1 lemon zest 200 g (0,44 lbs) butter 3 tbsp. at s. honey Cinnamon powder 1 pinch of salt Knead together flour, butter, egg, sugar, salt and lemon. Add a little water  to obtain a shortcrust pastry that is malleable enough to be rolled out to  1 cm (1,18 inc) thick. Make 24 circles the diameter of your moulds. Peel the quinces. With a mandolin: cut them into one centimeter slices  thick then sweeten them front and back. Spread a circle of dough at the bottom of each of the buttered moulds.  Spread  top,  a slice of quince and moisten with honey.  Sprinkle with cinnamon. Cover with the other round of dough and seal tightly by pinching the  circumference. Drill a hole one centimeter in diameter in the center of the mini-pies in order to  let the steam escape. Brush the tops of the mini pies with the remaining yolk. Sprinkle 50 g (0,11 lbs) of sugar on the mini pies. Put in the oven at 130-140°C (266-284) (t...

240 g (0,52 lbs) dark pastry chocolate 150 g (0,33 lbs) candied chestnuts in syrup 120 g candied chestnut chips 240 g (0,26 lbs) vanilla chestnut cream 120 g (0,24 lbs) macaroons 120 g (0,24 lbs) butter 60 g (0,12 lbs) icing sugar 0.6 cl (0,20 oz) heavy cream 2 cl (0,67 oz) of rum Melt the broken chocolate in a bain-marie until it forms a paste. creamy. Squeeze the chestnuts into a purée and mix with the fresh cream. Add the chocolate, chestnut cream, rum then mix. Incorporate the sugar, the broken chestnuts, the crushed macaroons, mix and let cool. Line a cake tin with a sheet of parchment paper. Pour the preparation and refrigerate for 24 hours then unmold.  

160 g (0,35 lbs) flour 350 g (0,77 lbs) mashed pumpkin 50 g (0,11 lbs) walnut kernels 50 g (0,11 lbs) golden raisins 100 g (0,22 lbs) caster sugar 50 g (0,11 lbs) butter + 15 g (0,033 lbs) for the molds 1 egg 1/2 teaspoon each (sodium bicarbonate, baking powder, cinnamon powder, grated nutmeg, grated fresh ginger, tonka bean) 1 pinch of salt Preheat the oven to 160°C-320 (th.5/6). Toast (without burning) the walnuts, in a dry pan. Mix the flour, nuts and raisins, baking soda, baking powder, salt and all the spices. In another container, mix the pumpkin, sugar, egg and melted butter. Gently merge the 2 preparations, pouring the pumpkin over the flour, then fill individual and buttered moulds. Bake 35 to 40 minutes. Turn off the oven and leave for another 5 minutes.  

35 green walnuts (collected on Saint Jean), 5 liters (169,07 oz) of wine, 1 liter (33,80 oz) of brandy, 1 kg (2,2 lbs) of sugar. Pick up the nuts (on St John's Day). Cut them in 2 or 4 and put them in a wide mouth carboy. Add all the other ingredients to it. Leave to macerate for 45 days, stirring occasionally.  At the end, filter the mixture and put in bottles. This wine can age beautifully and is an excellent aperitif.

4 slices of 40 g (0,088 lbs) each of raw ham, 4 slices of 50 g (0,11 lbs) each of country bread, 1 clove of garlic, olive oil, 2 tomatoes seeded into cubes, a few shavings of parmesan, 1 sprig of basil.  Wash, drain and cut the basil.  Grill the slices of bread.  Rub them with the garlic clove. Place on each slice of bread, tomato cubes, a few drops of olive oil, a slice of raw ham and a few shavings of Parmesan.  Arrange a few basil leaves.

8 slices of 25 g (0,055 lbs) each country bread, 4 slices of Paris ham, 120 g (0,27) of Emmental cut into thin slices, 3 apples, 40 grams (0,088 lbs) of butter, salt, pepper. Cut the Paris ham slices in half. Cut the apples in 4, remove the core and slice the flesh in thin slices. Spread the slices of bread with butter, then add the ham and the slices of apple, salt and pepper. Cover everything with Grand Cru Emmental cheese. Place in the oven under the broiler for 5 to 6 minutes, until the cheese melts and browns.  Serve immediately with a green salad.

8 slices of smoked salmon 4 potatoes - Arugula salad - 1 packet of peas - 1 small bunch of chives - 4 tbsp soup olive oil Cut the salmon into thin slices. Boil the potatoes, peel them, then cut them into thin strips. Also boil the peas which must remain crunchy. Put the lettuce and peas on a plate, cover with potatoes and place the salmon on top. Cut the chives, add it to the olive oil, and pour this sauce over the salmon before to serve.

                               400 g (0,88 lbs) cooked tagliatelle 250 (0,55 ) to 300 g. (0,66 lbs) spinach Olive oil - Salt and pepper Fry the salmon for about 3-4 minutes on each side on 1 baking sheet (or in the oven). Cook the tagliatelle in boiling water  with olive oil and salt. Add a little olive oil and garlic to the spinach and gently mix them with the tagliatelle. Arrange this salmon on it and serve immediately.

Stuffing (for a turkey weighing approximately 3,500 kg-6,61 lbs, i.e. for 12 people): 600 g (1,32 lbs) of sausage meat, a small tin of truffle peels, 100 g (0,22 lbs) of chopped shallots, 2 eggs, salt, pepper, nutmeg, thyme, bay leaf, half a decilitre of cream, a liqueur glass of cognac, 2 tablespoons of butter. Cooking: 2 1/2 hours in medium oven. In order to be able to stuff the turkey with ease, ask your poultry dealer to remove the wishbone and breast bone.  Put the sausage meat in a terrine and work it using a fork with the finely chopped shallots.  Add whole eggs. Stir in the truffles or truffle peels.  Pour in the cream and thoroughly mix all the ingredients by adding salt, pepper, grated nutmeg, thyme, bay leaf crumbled. Flavor the stuffing with cognac.  Fill the turkey with this preparation and bridle it. Place the turkey on the baking sheet, cover it with butter and bake it in the oven by watering frequently. Watch the cooking.  If the turkey threatene...

4 bananas, 1 lemon, 2 fatty petit-suisse, 4 tbsp sugar, 3 tbsp double cream, 4 tbsp raspberry jelly, 4 tbsp butter, 2 tbsp almonds tapered. Peel the bananas, rub them with the lemon cut in half.  Cut each banana in half lengthwise. In a bowl, mix with a fork the petit-suisse, the sugar and the double cream until a homogeneous mixture is obtained.  Butter leaves double aluminum.  Place half a banana on each one. Spread these with petit-suisse mixture, sugar and cream, cover with the second banana halves, coat with raspberry jelly, sprinkle with the rest of the butter, sprinkle with the almonds you have quickly brown in a pan without adding fat.  Close hermetically the papillotes and cook for 10 minutes in a moderate oven (th 6 for a thermostat ranging  from 1 to 10). To refine the recipe, coat the banana, before cooking, with 1 to 2 teaspoons of liquor of your choice, kirsch, rum, orange or raspberry liqueur.  If you like a very sweet dessert, sprinkle each ...

Sear the salted, peppery steak in hot butter. Keep the meat rare. Exit the steak, de-glaze with a little dry white wine. Add 1 tbsp green pepper and 2 tbsp of cream. Thicken. Spread the steak.

2 bunches of radish tops 2 whole radishes for garnish 1 egg yolk 75 g (0.16 lbs) butter 2 potatoes 4 spring onions 1 bunch of chervil 15 cl (5.07 oz) fresh cream 1 squeeze of lemon juice   pepper 12 small baguette or ficelle slices A few chopped chervil leaves Rinse and drain the radish tops, peel and roughly dice the potatoes earth, peel the onions with their green stems. In the bowl, put 25 gr (0,055 lbs) of butter, the onions and give 4 turbo pulses then program 20 mn on Varoma at speed 1. Then, mix 1mn at speed 6 then 9 and top up with 1 ½ liters (16,80 oz) of water. Add the egg yolk, crème fraîche and a squeeze of lemon, mix 20 sec at speed 4. While cooking, brown the bread in the pan in 50 gr (0,11 lbs) of hot butter, and drain on absorbent paper. Serve hot, sprinkled with chopped chervil and radish slices; along with croutons.

6 salmon fillets - 100 g (0,22 lbs) leeks - 100 g (0,22 lbs) carrots - 100 g (0,22 lbs) celeriac - 100 g (0,22 lbs) shallots Sage -  Tarragon - 50 g (0,11 lbs) butter - Ground pepper and salt - 4 sheets of parchment paper White wine sauce: 1 shallot - 30 cl (10,14 oz) of  dry white wine - 20 cl (6,76 oz) of court-bouillon - 60 cl (20,28 oz) liquid cream 50 g (0,11 lbs) butter - Salt and pepper   Cut the salmon into cubes and the vegetables into small sticks.  Brown the shallots on high heat, add the other vegetables towards the end and remove from the heat. Spread butter on the parchment paper and place the salmon and vegetables, finish with sage and tarragon.  Salt and pepper.  Wrap and seal packages carefully around contents.  Bake at thermostat 6/180°-356 for 10 to 15 minutes. Serve the individual papillotes accompanied by potatoes and sauce.  For the sauce : Wash, chop the shallot and brown it in the pan.  Pour in the dry white wine ...