leeks

5-1/3 oz. sole fillet, chopped 1 egg white 3-1/2 oz. leek, julienne 2-2/3 qt. fish stock 18-1/3 oz. asparagus blanching liquid 9-1/2 oz. gelatin powder 7-1/3 oz. dry champagne Place sole, egg white and leek julienne in bowl; combine. Cover; refrigerate for 2 hours. Place fish stock and...

2-1/2 cups trout stock, chilled 2-1/2 cups white veal stock, chilled 2/3 oz. fennel tops 1/3 oz. celery, chopped 1/3 oz. parsley stems 2/3 oz. leek, julienne 1/3 oz. tomato concassee 1/3 oz. lemon grass 2 oz. lean veal, ground 2 egg whites pinch saffron threads salt and pepper, to taste...

2 egg whites 4 oz. duck thigh meat, ground 4 oz. onion, pared, chopped 2 oz. carrot, pared, chopped 2 oz. celery, chopped 1 oz. leek, chopped thyme, to taste bay leaves, to taste parsley stems, to taste 1 tsp. juniper berries 1 tsp. white peppercorns 2 qt. duck stock, chilled 1 pt. cranberry...

9-1/4 oz. pike flesh, pounded 9-1/4 oz. grouper flesh, pounded 1 egg white 1 oz. leeks, julienne 1 oz. parsley stems 3 oz. dry white wine 5-1/2 cups fish bouillon Place fish flesh, egg white, leeks, parsley and wine in stock pot; combine. Add bouillon. Heat to simmering; stir until raft...

1-1/2 qt chicken stock, fortified with quail bones, chilled 18 oz. quail trimmings, ground 2 oz. celeriac, julienne 2 oz. celery, julienne 2 oz. leek, white part only, julienne 2 oz. carrot, pared, julienne 1 parsley bunch, stems only 1 chervil bunch 2 thyme sprigs 1 bay leaf 4 juniper berries...

Marinated Asparagus Fish Aspic Gravlax Poached Salmon Salmon Sausage Salmon Belly Salmon Chaud-Froid Sauce Cucumber Salad Salt Wafer Tail Salt Wafer Fish Head Sauce Vinaigrette Cocktail Sauce OTHER COMPONENTS 2 lb. Potato-Leek Salad TO SERVE Two hours prior to service, coat...

1 lb. corn-fed chicken meat 2 egg whites 8 oz. celery, brunoise 1 oz. onions, pared, brunoise 1 oz. leeks, brunoise 1 oz. carrots, pared, brunoise 2 pt. veal stock, chilled 2 pt. chicken stock, chilled 4 tarragon stems 4 parsley stems 5 black peppercorns, crushed 1/2 bay leaf 1 thyme sprig...

1-1/2 tbsp. clarified butter 6 rabbit hind legs salt and pepper, to taste 1-1/2 tbsp. carrots, pared, brunoise 1-1/2 tbsp. celery, brunoise 1-2/3 tbsp. leeks, brunoise 2-1/3 tsp. smoked bacon, brunoise 2-1/3 tsp. reduced tomato stock (see Roast Garlic Puree recipe) 3 oz. Pinot Noir 5-1/2 oz...

1 6 oz Boneless Salmon Steak Cut 1" Thick 1 Tbls Butter 1 Tbls Brandy Olive Oil 2 tsp Brown Sugar 1 Medium Beet, Pureed 1/4 Cup Leek, Shredded 2 Tbls Beurre Blanc Parsley, Chopped 1/4 Cup Acorn & Butternut Squash, Diced Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in...

1- 12 ounce package rice noodles. 2 tablespoons garlic flavored vinegar three to four cloves garlic, chopped fine one med. to large onion, diced fine eight ounces chicken breast cut into small pieces 1/2 cup water one tablespoon tamarind concentrate. three tablespoons each: 1- thai fish sauce...

2 oz extra virgin olive oil 5 leek - white & most of green 5 lb asparagus stems- finely chopped 2 qt stock - smoked chicken - sesame oil chicken base white wine =Add salt, oil & leek. Sweat covered 5 minutes until soft. Add asparagus, cover & sweat 5 minutes. Add stock, cover & simmer over low...

eek potato onion garlic black pepper butter - chicken stock =Sweat off onion, leek, potato and garlic. Add chicken stock, cook just till potatoes are done.

2 cups navy beans 2 small onions, chopped 1 leek, rinsed and chopped 3 medium carrots, diced 6 large garlic cloves, minced 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon sweet Hungarian paprika 6 tablespoons flour 1/2 cup sour cream 2 teaspoons cider vinegar Soak navy beans overnight...

3 onions - softened in butter 7 oz roquefort thyme s&p - 4 oz milk 4 oz cream 1 egg 2 yolks nutmeg =Add roquefort to hot onions, melt in, make quiche and bake. Works well with leek in place of onion.

Filling: 24 oz cream cheese 5 oz leek - julienne 3 oz pinenuts - toasted, chopped 4 oz bacon and fat 2 oz demi-glace 1 Tbsp pepper - cr.black s&p =Mix ingredients to make stuffing, fill boneless poussin. Roast at high heat, rest before serving.

2# chicken 85g. leek white-lames fin 40g. shallots-lames fin 3 whites 1.5tsp salt 0.25tsp pepper white 0.15tsp nutmeg - 2.5c. cream — 2c. spinach 2c. basil frais - 0.75 c. cream =puree’ 1., add 2. Puree’ 3., add 4. Layer the two mixes in terrine, cook in bain marie. Leefs give good flavor

Cheddar Pastry: 4 oz cheddar - white 7.5 oz flour 0.25 teaspoon salt 4 oz butter - cut into pieces 1 egg - lightly beaten 7 Tbsp water - cold Quiche: 1.5 tablespoons butter - 1 leek, white part only, or 2 shallots - large, finely chopped 0.5 small red bell pepper, seeded, 0.25 in dice 4 oz...

3 leek - suer in butter 7 oz roquefort thyme s&p - 4 oz milk 4 oz cream 1 egg 2 yolks nutmeg =Add roquefort to hot leeks, melt in. Mix 2. together, add all together and bake.

quail - cream cheese bacon pinenuts veal jus julienne leek - blanched - green peppercorn sauce =Make filling from 2., fill quail. Roast quickly.

6 oz scallops - sea, dry, 10/20 1 Tbsp oil - olive - 1 tsp shallot - chopped 0.25 clove garlic - chopped 1 Tbsp butter - 2 Tbsp wine - white parsley truffle butter - julienne leek - blanched =Saute scallops in oil until both sides are golden. add shallot, garlic & butter, lower heat & saute...