French Cuisine

 1/2 liter (16,80 oz) of milk, 2 sachets of vanilla sugar, 1 knife tip of vanilla, 16 pieces of sugar, 3 tbsp pudding, 3 eggs. Boil the milk with the vanilla sugar and vanilla.  After boiling, add the sugar, pudding and the egg yolks, dissolved in a little cold milk.  Turn and let thicken. Remove the preparation from the heat source.  Add the beaten egg whites and pour into a mould.  Unmold when the soufflé has cooled.

Make a stuffing with fresh ham, Paris mushrooms, parsley, chives, shallots and a hint of garlic, salt and pepper, all very finely chopped and browned in butter without  browning. AT this stuffing we will add a beaten whole egg, mixed off the heat, and a little white wine.  Stuff the trouts, sew them, then place them in a buttered dish; salt and pepper again and cover with well-oiled paper. After a quarter of an hour in a hot oven, remove the paper in order to brown the trout for a few minutes.  Decorate with strips of raw ham and diced bacon on fried croutons.

1 kg 1/2 (3,3 lbs) of roast veal, 2 onions, 250 g (0,55 lbs) of mushrooms, 1 knife tip of rosemary in powder, 2 glasses of dry white wine, salt, pepper, 1 chicken stock cube, 50 g (0,11 lbs) of butter. Pepper and salt the roast veal.  Let it take color in a fondue pot where you will have deposits fat. Remember to sear it on all sides.  Remove the meat.  In the cooking juices, add the onions and the mushrooms finely cut into strips. Add the white wine, the chicken broth, and the rosemary.  Put back to cooking and make simmer for about three quarters of an hour. Serve with spaghetti/pasta.

1 kg (2,2 lbs) of cauliflower 40 g (0,088 lbs) grated Gruyère cheese, 20 g (0,044 lbs) flour, 1 egg, 40 cl semi-skimmed milk, 4 slices ham, cut into very small pieces shares Steam cauliflower. Drain. Heat milk, salt, pepper and add flour. Thicken. Remove from heat and add 1 egg. Mix quickly. Add grated cheese and then ham. Place cauliflower in oval Pyrex dish, then mix. Put to gratin. (in the bottom of the dish, you can put your baking sheet).

25 gr (0,055 lbs) semolina + 125 ml ( 8,30 oz)  2nd age milk + 15 gr (0,033 lbs) grated cheese Heat the milk. When it is hot, pour the semolina in rain. Stir constantly until thickened. Add the cheese and continue to stir until it is completely melted

100 gr (0,22 lbs) very ripe banana + 1 small natural Blédi 20 gr (0,044 lbs) cooked chicken breast + 1 small knob of butter + ¼ lemon juice * Peel the banana, cut the banana into slices and the chicken into parts. * Introduce banana and chicken in the bowl, place the cup and program 3 mins 60° speed 4. * Add the rest of the ingredients, replace the simmering basket and blend 20 sec speed 8.

350 g (0,77 lbs) turnips + 120 g (0,24 lbs) boneless, skinless chicken breast 3 cups infant or semi-skimmed milk * Peel, wash the turnips and cut them into small pieces as well as the meat then, put them in the bowl. Place the simmering basket. * Pour in the milk and program 20 mins 100°-202 speed 3. Mix 20 sec speed 8.