paris

2/3 oz Lemon Juice splash Benedictine 1 1/2 oz Irish Whiskey Shake with ice and strain into a chilled glass

4 cups cooked rice 1/2 onion cut up 1/2 cup champignons de paris sliced chopped baby corn chopped celery chopped carrot chopped green onion Oil with minced ginger and garlic Seasoning: 1 teasp sesame oil chicken broth white pepper oyster sauce soy sauce Heat wok to hot. Add flavored oil. Stir...

4 1/4 lb. Steak 1 cup Pickled Pepper 2 whole Egg 2 1/8 cup All-purpose Flour 1/2 tsp. Salt 1/2 tsp. Black Pepper vegetable shortening Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow...

12 ounces Unsalted butter 4 ounces Hazelnut paste, smooth and lump free 1 1/2 pounds Pastry Cream (Crème Pâtissière) Yield: 2 1/2 pounds 1. In a small bowl with a paddle, cream the butter until light and fluffy. Add the hazelnut paste and continue the creaming process. Add the pastry cream in...

2 pounds Éclair Paste (Pâte À Choux) Egg wash, as needed 1 ounce Sliced almonds 2 1/2 pounds Paris-Brest Cream 1 ounce Powdered sugar Yield: 12 Individual 1. Using a pastry bag with a large star tip, pipe the Eclair paste into rings 3-1/2 inch (9 centimeter) in diameter onto a paper-lined baking...

This soup is known in France as Potage Saint-Germain, a name which comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. 25 g/l oz/2 tbsp Butter 2 or 3 Shallots, finely chopped 400...