French Cuisine

250 g (0,55 lbs) button mushrooms + 5 dried boletus shavings + 1 shallot + salt 1 egg + 1 egg yolk + 250 g (0,55 lbs) chicken broth + 50 g (0,11 lbs) butter + pepper 1 tbsp flour + 150 g (0,33 lbs) whole floret + 1 tbsp bitter cocoa * In the bowl heat broth and porcini mushrooms 6 mins 90°-194 speed 1, wait 5 mins. * Remove the earthy ends of the mushrooms and pass them under water in a colander, stirring them = the sand falls and chop them coarsely. * Put porcini mushrooms, butter, chopped shallot, sliced button mushrooms, flour, broth in the bowl, 100gr fleurette, the whole egg and the yolk then set 6 min at 100°C-202 speed. 4 blender 6 sec turbo. Adjust the seasoning and keep warm. * Wash and cool the bowl, place the whisk in it, pour 50 gr fleurette and beat 1.30 mins speed 3. * Arrange the cream of mushroom soup in 4 cups, add delicately 1 small tbsp of whipped cream and sprinkle with a pinch of cocoa and serve.

4 whole trout filleted + salt + pepper + herbs Carrot juice sauce: 1 ½ cup carrot juice + parsley ginger + 1 tbsp thick cream 35% + 20 cl white wine + 2 shallots * Cut each fillet lengthwise to obtain 2 strips, salt, add some chopped herbs; roll each strip tightly and put them in the simmering basket. * In the bowl, pour the sauce ingredients, place the basket in the bowl and program 10 mins 100° speed 3. * Place the roll in the center of the plate, pour 1 to 2 tbsp of sauce around Fish.

1 fresh puff pastry + 800 gr (1,72 LBS) apples + 8 CC sugar + 6 CC butter Cut your apples into quarters. Melt the butter over low heat in a round, heat-resistant cake tin. direct heat. Sprinkle with sugar and let caramelize a little Add the apples and let them cook for 10 minutes Preheat your thermostat oven Leave to cool for 20 minutes and spread the dough over the apples. Put in the oven. When the dough is well risen, lower the temperature from the oven at the thermostat 6-7 (200°-392) Let cook for a total of 15 minutes Turn over on a dish, leaving the mold on top for 10 minutes.

2 yellow peaches + 1 pear + 15 cl grape juice + 2 oranges + 4 figs 2 cloves + fresh ginger + ½ vanilla pod + 1 tsp pink berries * Bring to the boil grape juice, split vanilla pod, cloves cloves, peeled and chopped ginger without beaker 5 mins 80° vit 3. * Peel the peaches and slice them. Rinse the figs and cut into quarters. Peel the pear and cut into thin strips. Peel the orange raw and  separate the quarters. * Pour 5 cups of water into the bowl, adjust varoma speed 1 for 5 minutes. * Cut 8 large squares of aluminum foil, arrange the fruit, pour the juice over it, close the paper and place the papillotes on the varoma plateau and set 20 mn varoma vit 1. * Serve warm with a scoop of vanilla.

200 gr (0,44 lbs) basmati rice + 4 chicken parts + juice of 1 lemon + 1 tbsp acacia honey 2 tbsp light yogurt + 4 tbsp chopped mint + salt + pepper * Put 1 liter (33,80 oz) of water in the bowl, the rice in the simmering basket and adjust 10 min varoma vit 2. * Place the chicken in the varoma and set 13 mn varoma vit 2, if cooking just a little do not hesitate to extend. * Mix lemon juice, honey, yogurt, mint, salt and pepper in a bowl * Serve the sauce over the chicken with rice.

½ green pepper + ½ red pepper + 2 tomatoes + 1 garlic clove 1 red onion + 4 anchovies + 50 gr (0,11 lbs) feta + 4 tbsp olive oil 1 tsp lemon juice + salt + pepper + herbs  * Peel with a peeler, cut into strips. * Pour 3 cups of water into the bowl, place the strips of peppers in the simmering basket and cook for 15 mins at 100°-202 speed 3. * Peel, seed and crush the tomatoes. Peel and chop the cloves of garlic. Peel and chop the onion and crumble the feta. * Mix oil, lemon juice, seasoning and prepare a bed of vegetables. * Scatter the feta over the vegetables, place the anchovies then pour the sauce.

350 g (0,37 lbs) carrots + 170 g potatoes + 60 g pink lentils ½ tsp coriander powder + 30 cl infant milk * Peel and wash carrots and potatoes, cut into pieces and introduce in the bowl, mix 6 sec. speed 3.5; pour the vegetables into the basket. * Pour 3 cups of water into the bowl, place the basket in it and set for 10 minutes at 100°-202 speed 4. During this time, rinse the lentils thoroughly. * When the timer stops, discard the water, empty the contents of the basket into the bowl, add lentils, coriander and milk. Replace basket, set 20 mins 100°-202 speed 4 and mix 20 sec. speed.8 then a few sec. turbo.

Cook 1/2 cleaned celeriac in salted and lemon boiling water.  Leave to cool, then cut it into small cubes. Thread them onto 4 skewers, alternating with 200 g (0,44 lbs) of cut cooked ham diced, 200 g (0,44 lbs) of cheese cut into cubes and 100 g (0,22 lbs) of small mushrooms layer cleaned.   Season, lightly oil and grill over high heat or under the broiler. Serve with a green salad seasoned with lemon juice.

1/2 l (16,80 oz) of milk, 2 eggs, cornstarch, 7 sugar cubes, 100 g (0,22 lbs) of granulated sugar, the bag of vanilla sugar. In a saucepan, mix the yolks, cornstarch and powdered sugar, vanilla sugar. When the mixture whitens, add the milk then cook over low heat, whisking constantly, until until the mixture thickens. Prepare a caramel by cooking the sugar in pieces with a little water.  As soon as the caramel takes on a beautiful cinnamon color, pour in the previous mixture.  Cook, always on high heat soft. Let cool. Beat the egg whites and fold them into the cooled mixture.  Pour into ramekins and refrigerate until ready to serve.

Melt 50 g (0,11 lbs) of bacon in a saucepan. When it is melted and hot, saute it for a Muscovy duck. Season, add a bouquet garni, moisten with 1 dl of dry white wine and 1 dl of broth.  Cover, cook for 25 mins. Then add all around 800 g (0,176 lbs) of turnips peeled by plunging them into the sauce.  Leave to cook for another 30 to 35 minutes.  Serve the duck surrounded by the turnips, the sauce, no greased and reduced, apart.     

125 gr (0,27 lbs) butter + 75 gr (0,135 lbs) icing sugar + 2 eggs + 125 gr (0,27 lbs) flour + oil Garnish: 3 oranges + 200 g (0,44 lbs) dates + 100 g (0,22 lbs) fleurette 1 small roll of marzipan * Preheat the oven th. 230°C-446 * In the bowl, pour soft butter, eggs, icing sugar, flour and adjust 15 sec speed 4. * Grease the oven tray with a brush or a sheet paper towel and a little oil (unless flexible baking sheet). * Put a good CS of dough and spread well with the back of 1CS = 4 circles of dough and bake for about 10 minutes, watching. * Peel the oranges raw, separate quarters of white membrane into incising each quarter, sliding the flesh, "squeezing" the remains oranges to extract the juice to add to the wedges. * Cut dates in half, pit and add to oranges. * In the clean and very dry bowl, place the whip, pour very finely cold and mix 1 min speed 2.5, keep cool. * As soon as the tulips are golden around the edges, remove them from the oven. The put directly in a bowl or...

6 tomatoes or 1 can peeled tomatoes + 1 onion + garlic clove + salt pepper + Provence herbs + olive oil + 1 cup of rice or tapioca + parsley + possibly. a few leaves of basil or tarragon * Mix speed 3.5 discard the onion and garlic, stop immediately. * Add 1 tbsp of olive oil, pinch of Provence herbs, salt, pepper. * Adjust for 3 mins at 100°C-202 speed 1. * Add tomatoes and rice and cook for 15 mins at 100°C-202 speed 4. * Mix 30 sec. turbo. Return to speed 3 by adding ½ liter of water. * Add the chopped basil or tarragon, or fresh cream, and mix for 10 seconds. speed 2.

  * Add 1 ½ liter (50,72 oz) of water and set 2 mins at 100°C-102 speed 4. * Pour everything into a soup tureen. Mix with a spoon.

125 ml (4,22 oz) infant milk + 20 g (0,044 lbs) fine semolina + ½ egg yolk 1 tsp powdered sugar + 1 knob of butter Pour the milk with added sugar into a saucepan, bring to tremors. As soon as it is hot, sprinkle the semolina, mix and cook 10 to 15 minutes while stirring. When the mixture has cooled down, add the ½ egg yolk while beating vigorously. Pour into a buttered ramekin and put it in a bain-marie. Bake for 10 minutes in a preheated oven at 150°C-302 (Th5).  Let cool completely then turn out onto a small plate.  

1 petit-suisse + 1 zucchini + 2 sprigs of chervil + 1 pinch of salt * After cutting the tail and the rounded end of the zucchini, wash very carefully, remove the seeds and cut into strips. * Pour 3 cups of water into the bowl, place the basket on it with zucchini and cook 16 mins 100°-202 speed 4. Drain, put back in the bowl with the rest of the ingredients mix 20 sec vit 8.

1 roast veal of about 1 kg (2,2 LBS) , 6 slices of raw ham, 6 thin slices cheese, 1 strainer, 30 g (0,066 LBS) butter, 1 tbsp oil, 2 carrots, 2 onions, 2 tomatoes, 1.5 dl of dry white wine or water, salt, pepper, paprika, thyme, bay leaf, 100 g (0,22 LBS) of fresh cream. Make 6 cuts in the roast, at regular intervals, without separating the slices. Slip in each cut a slice of ham and a slice of cheese. Reform the roast, wrap it in a strainer. Brown it in a casserole in the butter-oil mixture hot, remove it. Peel and slice the carrots and onions, melt them instead of the roast, put it back in the casserole dish, season, add the crushed tomatoes and the bouquet garni, add wine or water, cover and cook gently for 1 hour. Then remove the meat that you will get rid of the strainer, put the sauce in the blender by adding the cream chilled, serve with the roast. Accompanied by mushrooms sautéed in butter or spinach leaves.

Peel and seed a tomato, cut it into small cubes. Clean and finely chop a handful of watercress. Mix everything with 200 g (0,44 LBS) of fresh cream, salt and pepper. With the salads with ham, potatoes. With avocados, cooked vegetables.

6 beautiful trout, 500 g (1,1 LBS) of endives, 2 shallots, 25 cl of Riesling, 100 g (0,22 LBS) of fresh cream, 100 g (0,22 LBS) of butter, salt, pepper, oil, 300 g (0,66 LBS) of smoked bacon. Have the trout fillets raised by your fishmonger.  Peel the shallots, finely chop. Wipe the endives and slice them lengthwise.  Blanch the bacon for 2 minutes smoked in boiling water. Remove the rind from the bacon, cut into lardons.  Oil a frying pan, put the bacon bits to brown over moderate heat, set aside.  In a sauté pan, melt 40 g (0,088 LBS) of butter when hot, cook the endives gently for about 15 minutes. In the frying pan 10 g (0,022 LBS) of butter Melt the shallots, moisten with the Riesling, reduce to a good heat and add cream, salt, pepper.   Arrange the fish in this sauce, cook for 2 minutes each coast. Arrange on a hot serving platter.  Off the heat, add the rest of the butter divided into plots. Heat the sauce gently. Pass it through a sieve, coatin...

  For 1 jar: 1 kg (2,2 LBS) of cherries or 1 kg (2,2 LBS) of raspberries or 1 kg (2,2 LBS) of strawberries, 1 liter of fruit brandy, 250 g (0,55 LBS) of Granulated sugar. Wash the cherries without removing the tails or gently wash the raspberries or strawberries.  Cut each tail (for cherries) in the middle using scissors. Sponge the cherries, raspberries or strawberries in a clean tea towel. Store the cherries or raspberries or strawberries in a previously boiled jar and dry.  Cover them with brandy. Close the jar. Leave to macerate for 6 weeks. Then open the jars and add the sugar. Leave to macerate for another 6 weeks, stirring fruit from time to time.

400 g (0,88 lbs) coconut milk + 100 g (0,22 lbs) grated coconut 1 egg white + 2 gelatin sheets + 100 gr (0,22 lbs) icing sugar * In a salad bowl, pour grated coconut and half of the sugar, sprinkle with coconut milk and leave to swell for 2 hours. * After 2 hours, soak gelatin sheets in a bowl of cold water. In the bowl, pour 2 tbsp of water and the rest of the sugar, cook for 4 minutes at 100°C-202 speed.2.  Then, drain the gelatin and incorporate it into the syrup, mix, without cup, 20 sec. speed.3. then pour into a stainless steel bowl.  Thoroughly clean the bowl while cooling it. Dry well. * In the bowl, place the whisk and whisk the egg whites until stiff speed.3, 3 min. * Incorporate it, while mixing speed 3, the syrup in a thin stream. * Add the coconut and its milk, spoon by spoon. * Pour the device into a container and freeze it for 4 hours. * Serve chilled in hollowed out coconut halves or cups.

400 g (0,88 lbs) coconut milk + 100 g (0,22 lbs) grated coconut 1 egg white + 2 gelatin sheets + 100 gr (0,22 lbs) icing sugar * In a salad bowl, pour grated coconut and half of the sugar, sprinkle with coconut milk and leave to swell for 2 hours. * After 2 hours, soak gelatin sheets in a bowl of cold water. In the bowl, pour 2 tbsp of water and the rest of the sugar, cook for 4 minutes at 100°C-202 speed.2. Then, drain the gelatin and incorporate it into the syrup, mix, without  cup, 20 sec. speed.3. then pour into a stainless steel bowl. Thoroughly clean the bowl while cooling it. Dry well.  * In the bowl, place the whisk and whisk the egg whites until stiff speed.3, 3 min. * Incorporate it, while mixing speed 3, the syrup in a thin stream. * Add the coconut and its milk, spoon by spoon. * Pour the device into a container and freeze it for 4 hours. * Serve chilled in hollowed out coconut halves or cups.

  1 tbsp fresh cream + 150 gr (0,33 lbs) spinach + 1 pinch of salt * Wash the spinach well and steam it for 15 minutes. * In the bowl, pour spinach, salt, cream and place the bagged basket top. Mix 20 sec speed 8. Possible double quantities.

  2 sweetbreads, 20 small onions, 1 1/2 dl of vermouth, 250 g (0,55 lbs) of small Cultivated mushrooms, salt, pepper, 100 g (0,22 lbs) fresh cream, 60 g (0,132 lbs) butter. Drain the sweetbreads in vinegar or lemon water for 1 hour, changing this water from time to time. Drain them and immerse them in boiling water for a minute. salted to be able to remove more easily skins and filaments. Then poach the sweetbreads for 5 minutes boiling water, rinse them in cold water and press them in cheesecloth. Heat the half the butter in a saucepan and put the sweetbreads in it over low heat, with the onions. When they are golden on all sides, add the vermouth and the mushrooms previously cleaned and sautéed in the remaining butter. Salt, pepper, simmer gently. Arrange the sweetbreads in the center of the dish and garnish with the onions and mushrooms. Deglaze the cooking, bind it to the cream and present it in a sauce boat. Serve with dauphine potatoes.

1 bowl of fine couscous, 1 lettuce or other crunchy salad, 3 tomatoes, 1 cucumber, 1 onion, 1 small pepper, parsley, fresh or dried mint, salt and pepper, 1 lemon juice, 3 tablespoons of oil. Put the couscous in a salad bowl. Make it swell with a little water.  During this time, cut all the vegetables into small dice, the salad into thin strips.  Mix everything with couscous.  Season, leave to cool for 1 hour in the refrigerator.  When ready to serve, add lemon juice and oil.

120 g (0,24 lbs) onions, sliced 120 g (0,24 lbs) leeks, sliced 120 g (0,24 lbs) celeriac, diced 120 g (0,24 lbs) of celery in sections 120 g (0,24 lbs) of cauliflower florets 120 g (0,24 lbs) of zucchini, diced 120 g (0,24 lbs) of endive in pieces 20 cl of semi-skimmed milk 1 chicken stock cube 2 teaspoons of  margarine 3 teaspoons of flour Nutmeg, bay leaf, chopped parsley, salt and pepper Brown the onions in the margarine Add the   celery, the leek and the cauliflower and cook for 2 to 3 minutes Pour in the milk, stock cube, nutmeg, bay leaf,  salt and pepper Cook over heat soft 10 mins Add the courgettes and endives Leave to simmer for 10 mins Dissolve the flour in  1 tablespoon of cold water and mix with the cooking juices until the sauce thickens Season to taste and sprinkle with chopped   parsley before serving

400 g (0,88 lbs) frozen sliced zucchini 4 nice potatoes 60 g (0,132 lbs) low-fat camembert 1 large tin of garlic and tomato pulp frozen parsley 2 tsp breadcrumbs 2 tsp margarine salt and pepper Preheat the oven to th. (220°C-430). Thaw zucchini as directed on package. Peel the potatoes and slice them in thin slices. Cut the Camembert into strips. Mix the tomato pulp with the garlic and parsley. Salt and pepper. In a dish a gratin, alternate layers of potatoes and zucchini. Salt and pepper lightly with each layer.  Finish with the strips of camembert and a layer of zucchini.  Cover with the tomato coulis.  Sprinkle with breadcrumbs and sprinkle with margarine. Cook in the oven for 40 minutes.

  2 or 3 carrots 1 or 2 tomatoes 2 or 3 potatoes  1 to 4 sprigs of flat-leaf parsley ½ stalk of celery  1 tsp coarse salt 5  white leek  3 turns of the pepper mill ½ medium onion  20 g (0,044 lbs) very cold butter 1 medium garlic clove Introduce the washed vegetables, peeled, cut into large pieces except tomatoes. Mix 6 to 8 sec. speed 3.5. Then, pour half of the mixed vegetables in the simmering basket. - In the other half remaining in the bowl add the tomatoes, seasoning and 3 cups of water. - Place basket in bowl and program 18 mins at 100°C-202 speed 1. - At the end of cooking, pour the contents of the basket into the bowl, add the butter and mix for 1 min at Turbo speed. - Depending on the desired taste, top up with water, and homogenize a few seconds speed 4. The velouté is ready.

30 g (0,066 lbs) alphabet pasta + 20 g (0,044 lbs) 100% muscle minced steak + fresh thyme 1 small white onion + 2 tsp peeled tomatoes + 1 tbsp sugar * Peel the onion, cut it in 4 and let it fall, like the meat, on knives in turbo mode. * Add stripped thyme and tomatoes, mix 8 sec speed 4 and cook for 20 mins 100°-202  speed 1. * Meanwhile cook the pasta, drain. Place them in the plate and pour the sauce over it.

  50 gr (0,11 lbs) potato + 100 gr (0,22 lbs) green beans + 20 gr (0,044 lbs) ham + 5 gr (0,011 lbs) butter * Mix the ham alone and set aside. * Peel, wash the vegetables, put them in the bowl and mix for 6 seconds speed 3.5 then pour into the simmering basket. * Pour 3 cups of water, place the basket and program 15 mn 100°-202 vit 4. * Drain, pour the contents of the basket and butter into the bowl, place the basket and mix 20 sec vit 8.

Green beans 1 onion Salmon steak (possibly fresh cream at 8% MG = one *) Cook the salmon steak in a non-stick pan.  Season to taste (At the end of cooking, you can add 2 teaspoons of fresh cream 8% MG).  Fry a finely chopped onion in a non-stick pan add the beans salt, pepper.  Serve on a plate 100 g of (0,22 lbs) salmon and green beans as desired.

A roast turkey A large tin of whole tomatoes Coquillettes Salt, pepper, Provence herbs, ground garlic. Put the roast in an ovenproof dish Put the tomatoes around (keep the juices in the box for cooking the shells) Season with salt, pepper, garlic and Provencal herbs Put in the oven Cook the pasta shells in salted water drain.  Season the tomato juice with salt, pepper and Provence herbs Brown the pasta shells in it Serve in a plate 100 g (0,22 lbs) of turkey, 150 g ( 0,33 lbs) of pasta and tomatoes

To do the night before. 750 g (1,65 lbs) fondant pears, 1 lemon, 150 g (0,33 lbs) caster sugar powder, 1/4 liter (8,45 oz) of water, 250 g (0,55 lbs) of blackcurrants, 2 dl of blackcurrant cream, about thirty  biscuits spoon, 500 g (1,1 lbs) fresh cream, 50 g (0,011 lbs) icing sugar, 1 sachet of vanilla sugar. Prepare a syrup by bringing the water and 50 g (0,11 lbs) of sugar to the boil.  Peel and core the pears, cut them into quarters, lemon them.  Poach them in this syrup until they are tender (about 15 mins). Let them cool in the syrup.  Wash and shell the blackcurrant, sprinkle it with the rest of the powdered sugar, sprinkle it with 2 tbsp blackcurrants and put  in the  in the  baskets. Dilute the rest of the crème de cassis with twice its volume in syrup for cooking the pears.  Quickly dip the spoon cookies into this mixture and line the bottom and edges sides of a charlotte mold with these biscuits (arrange them in a star pattern in the bo...

100 g (0,22 lbs) olive oil, 250 g (0,55 lbs) mutton fillet, 60 g (0,132 lbs) black beans, 60 g (0,132 lbs) onions, 7 sprigs of dried mint, 6 eggs, 150 g (0,33 lbs) tomatoes, 40 g (0,088 lbs) Gruyère cheese, 100 g (0,22 lbs) bread crumbs stale, salt, bahrat (spice composed of cinnamon, rosebuds and cloves). Cut the meat into small cubes (2 to 3 cm), wash it in plenty of water, then season it with a tbsp of bahrat turning the pieces of meat well, add the onion cut in slices and beans.   Heat the oil, brown the seasoned meat. When golden, add the crushed tomatoes with 1 tbsp of water.  Let cook on fire regular 1 hour.  Mix in a bowl the grated Gruyère cheese, the bread crushed into breadcrumbs, the mint powder, add the beaten eggs.  Salt and add this preparation to the meat.  Cook in casserole dish with water on the lid. The tagine must be taken like a cream reversed.

Peel, seed and crush 500 g (1,1 lbs) of tomatoes.  Fry in a little hot oil with two large sliced onions, a bouquet garni, salt and pepper.  Wet with a liter of broth and simmer over low heat with a lid on for 25 minutes. During this time, cook 100 g (0,22 lbs) of rice in salted boiling water and add it to the soup at the end of the cooking. Pour a handful of grated parmesan into the soup tureen.  Pour the soup over it, stir vigorously and serve.

1 roast in walnuts, around 1 kg (2,2 lbs) , salt, pepper, 6 half-slices of cooked ham, 6 slices of Gouda cheese, 1 pork caul, 50 g (0,11 lbs) butter. Cut the roast into slices, salt and pepper each slice, then reconstitute it by intercalating, between each division, a slice of ham and a slice of cheese.  Wrap the roast in the strainer to hold it and tie up. Bake for about 1 hour in a moderate oven, basting the meat with the butter. At the end of cooking, you can sprinkle the roast with grated cheese and gratinate.  Serve with watercress, sautéed mushrooms or spinach.

For 1 liter (33,80 oz) of good red wine: 100 cherry leaves and 300 gr (0,66 lbs) of sugar, 1 1/2 glass of brandy at 45-113°.  Leave to macerate for a week; Filter and bottle

1 brill weighing approximately 1,500 kg (3,3 lbs), 1 liter of fish stock.  Sauce: 1 bunch of watercress, 20 g (0,044 lbs) of butter, 150 g (0,33 lbs) of fresh cream, salt, pepper. The fish fillets raised by your fishmonger. The trimmings, make a fish stock. After cooking, filter the fume. Prepare the sauce: clean the watercress, melt it gently in the butter. Add the cream and mix well. Put the sauce in the blender to make it smooth, check the seasoning and keep it warm. Poach the fish fillets for 3 minutes in the simmering stock. Drain them and cover them with sauce. You can lengthen the sauce, if necessary, with a little stock. This recipe can also be made with monkfish, turbot, John Dory, sole.

                                     150 g (0,33 lbs) dried apricots, 28 spoon biscuits 1 shot glass of kirsch, 7 tablespoons powdered sugar, 1 sachet of vanilla sugar, 20 g (0,044 lbs) of cornstarch (2 level tablespoons), 1/4 liter (8,30 oz) of milk, 1 egg, 1 egg yolk, optional: candied fruit.   Soak the apricots the night before in lukewarm water.  In a heavy-bottomed saucepan, make cook the apricots covered with their soaking water. Add 5 tablespoons of powdered sugar and simmer for 15 minutes.  Then drain the apricots, reserving the juice.  Prepare your cream by mixing in a small saucepan, 2 tablespoons of sugar and the sachet of sugar vanilla, cornflour, egg yolks and milk.   Thicken over low heat, stirring.  Remove from the first broth.  Let cool and add a whipped egg white.  Dip The Cookies with a spoon in the apricot juice, thinned with...

4 endives-2 slices of ham-30 g (0,066) light grated Gruyère-salt, pepper cut the endives into strips and pour them into the pan covered with a baking sheet, salt and pepper. cut the ham and add it  with endive. cover and cook for 10 to 15 minutes over low heat. at the end of cooking, sprinkle th e gruyère, let it melt and serve

250 g (0,55 lbs) new potatoes, 500 g (1,1 lbs) peas, 1 bunch new carrots, 1/2 bunch turnips, 1 lettuce, 150 g (0,33 lbs) beans greens, 40 g (0,088 lbs) of butter, salt, pepper, chopped parsley, 1 large spoonful of fresh cream.  In a Mijotin, put the butter. When it is melted but not golden, add the peas, green beans, turnips, carrots.  Stir well, add lettuce, salt, pepper, a glass of water, chopped parsley. Cook gently for about 20 minutes.  Add diced potatoes (or whole if they are small). Cook for another 35 minutes, gradually adding boiling water if necessary.  Out of the fire, bind the vegetables with the cream and serve in the stew. To save time, the potatoes can be boiled while the vegetables cook separately, add them to the vegetables as soon as they are cooked and finish  cooking together for about 10 minutes.

120 gr butter + 25 cl milk + 20 gr baker's yeast + 3 CS sugar + 1 egg 1 pinch of salt + 750 gr flour + 1 egg for gilding Filling: 1 kg strawberries + 200 gr almond paste + 10 cl milk 50 cl very cold fleurette + icing sugar * Melt the butter, in the bowl, with the milk for 1½ mins 50° speed 4 and let cool. * Add the yeast + 1 tbsp of sugar. Leave to rest for 5 mins. * When the yeast forms small bubbles in the liquid, add rest sugar, egg, salt, flour and knead 3 mn ear. Leave to rest for 30 mins. * Cut and roll into 8 small balls. Place them on the baking sheet cooking and let the dough rise for 20 minutes at room temperature, covered with a towel. * Preheat the oven to 190°. Brush each ball with the egg Whole beaten and bake 15 to 20 minutes. * When cooled, cut off the top of each brioche and set aside. * With a fork, empty the brioches and mix the crumb, marzipan and milk. Whip the cream = firm 50sec. at 1 min. speed 2.5. * Garnish each brioche with the mixture and then with whippe...

8 CS instant flour Cereals 5 vegetables + 60 gr (0,132 lbs) chicken cutlet 1 stalk of celery + 3 stalks of parsley + small sprig of thyme + small bay leaf  5 cups ½ skimmed milk + 1 ½ cup water + 1 tbsp olive oil + salt  * Wash all the herbs as well as the celery and make a bouquet garni. * In the bowl, pour water, salt and bouquet garni, put the pieces cutlet in the simmering basket above the herbs and cook for 10 minutes 100°-202  speed 3. * Dice end of cooking, remove the bouquet; pour the chicken into the bowl with the milk, program 8 mins 100°-202 speed 3. * Add cereals 5 vegetables and set 2 mn 85°-185 vit 3.

100 gr (0,22 lbs) potatoes + 40 ml 2nd age or ½ skimmed milk 1 knob of butter + 50 g (0,11 lbs) green beans + 20 g (0,044 lbs) ham + 50 g (0,11 lbs) carrots * Peel, wash the vegetables, put them in the bowl and mix for 6 seconds speed 3.5 then pour into the simmering basket. * Pour 3 cups of water, place the basket and program 20 minutes 100°-202 vit 3. Drain, reserve the other vegetables, add the potatoes and the milk in the bowl, place the basket and blend 20 sec speed 8. * Blend the other vegetables separately, incorporating half of the ham with each serving. * Fill the baby's plate by alternating stripes of puree, carrots-ham, green beans-ham.

Cream: ½ liter (16,80 oz) milk + 10 g (0,022 lbs) flour + 10 g (0,022 lbs) cornstarch + 70 g (0,154 lbs) caster sugar 2 whole eggs + 2 egg yolks + 2 split and scraped vanilla pods Donuts: 150 gr (0,33 lbs) flour + ½ tsp salt + 1 egg + 1 cup of water * Introduce all the ingredients into the bowl and set 6 mins, 90°C, speed. 4. * When the timer stops, blend for 5 sec. speed.9. Pour into a bowl, leave to cool and put in an ice cube tray in the freezer for at least 2 hours. * Introduce all the ingredients into the bowl and mix for 10 seconds. speed.6. * Scrape the bottom of the bowl with the spatula and mix again for 10 seconds. lives. 6. * Dip the cream balls in the donut batter and put in the fryer at 180°C (358 ). Turn them over with the spider, take them out as soon as they are golden blond, arrange them on paper towel and sprinkle with icing sugar. * Serve warm.

Remove the salmon from the box and drain it on a tea towel to be sure it contains the least possible water.  Prepare a batter.  Divide the salmon into small pieces of 2 x 3 cm.  The coat with batter and cook in a very hot fry. Drain. Serve with lemon and parsley.

Whip 200 g (0,44 lbs) fresh cream and mix with 3 tbsp horseradish in a jar, 2 tbsp of wine vinegar and 2 tbsp of powdered sugar.  Ideal with smoked fish, but also cold meats.

Mix 200 g (0,44 lbs) of seasoned fresh cream with 2 tbsp of lemon juice.  Add the zest 1 lemon cut into fine julienne.  Suitable for lettuce, shellfish, asparagus.

Tie up a roast veal and marinate it for a few hours with: 1 tsp red pepper, 1 tsp oregano, 1 crushed garlic clove, some dry white wine, the juice of an orange and the juice of a lemon.  Then drain the roast and place it in a casserole dish with olive oil. Cook over low heat, salt, pepper. Serve with a side of oil-fried peppers.

  Peel the almonds, toast them in a pan over low heat. Dip them in melted chocolate. Let dry.

Put 1 1/2 liters (50,71 oz) of water in a pot. Salt. Add 5 crushed garlic cloves, 2 leaves crumbled bay leaf and sage and 3 tbsp of oil.  Boil for 20 minutes then strain broth. Dissolve 2 egg yolks with a few spoonfuls of slightly cooled broth. Pour into the very hot broth. Pour the boiling soup over a few thin slices of stale country bread. Serve immediately.