jus

  1. E

    Côte de Veau Dorée aux Herbes Fraîches et Gorgonzola

    10 oz veal chop pommes Anna veal jus Topping: gorgonzola jus of veal reduced sugar breadcrumb thyme, marjoram parmesan - shallots leek =For topping; combine 1., sweat 2., combine all
  2. E

    Lemon-Cream Liason

    1 jus lemon 225 ml cream =Slowly add cream to jus lemon. Keeps 3 hrs.
  3. E

    Drawing Jus

    demi-glace =Reduce until thick
  4. E

    Bigarade Sauce

    duck bones 1 L fond brun - 60-125 g sugar 100-125 g vinegar - 8 oz jus orange jus lemon cornstarch =Roast duck bones, make stock from 1., gastric with 2. Add 2. and 3. to stock, using diluted cornstarch to thicken.
  5. E

    Lemon Mousse

    400 g jus lemon 5 leaves gelatine - 500 ml cream fraiche montee 200 g sugar =Melt gelatine w bit of jus, then add rest. turn over ice, fold in cream
  6. E

    Granité de Muscat au pinot rouge

    13 oz red wine-strong (pref. burgundy) 7 oz sugar 3 zeste orange - 16 oz grape juice (white or red) 4 oz water (?) 1 jus lemon 1 Tbsp cream cassis =Bring 1. to boil, remove & let cool. Add to 2., freeze
  7. E

    Venison Chop with Gorgonzola Gratin

    8 oz venison chop pommes Anna veal jus Topping: gorgonzola jus of veal reduced sugar breadcrumb thyme, marjoram parmesan - shallots leek =For topping; combine 1., sweat 2., combine all
  8. E

    Fromage Blanc

    1 L milk - boiling 1 oz (2 Tbsp) jus lemon =Bring milk to boil, take off heat, add jus all at once. Stir well, leave 2hrs. Strain through cheesecloth, pushing out liquid.
  9. E

    Mousseline Nutmeg

    2 c milk 10 yolks - 1 Tbsp gelatine 3 oz water - 2 c cream montee’ nutmeg s&p jus lemon =Anglaise 1., melt & add 2., fold in 3.
  10. E

    Fromage Blanc

    1 gal milk - boiling 4 oz jus lemon =Bring milk to boil, take off heat, add jus all at once. Stir well, leave 2 hours. Strain through cheesecloth, pushing out liquid.
Back
Top