1. E

    Pheasant Jus Lie

    16 oz. chicken stock 8 oz. pheasant bones, browned 4 oz. mirepoix 1 bouquet garni 1 tbsp. cornstarch chicken stock, chilled, as needed salt and pepper, to taste Combine stock, bones, mirepoix and bouquet garni in stock pot. Heat to simmering; simmer for 1 to 1-1/2 hours to develop flavors...
  2. E

    Salt Cod

    Salt cod, soaked for 48 hours changing water 2 or 3 times, cut up in pieces. Stock: onion carrots bay leaf peppercorns Sauce: Cream sauce Capers White wine Toasted pine nuts Cook cod in stock til tender. Pour on sauce. Serve with sauce.
  3. E

    Nantua Sauce

    obster bodies or stills tomato paste white wine, brandy veal stock garlic star anise mirepoix roux cream pernod butter - garlic =Make stock, make sauce, finish with garlic butter
  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

    Au Jus

    mirepoix 2 parts onion 1 part carrot 1 part celery thyme, bl. pepper, bay leaves worchestershire sauce veal stock =Caramelize mirepoix very well, add veal stock and a capful of worchestershire sauce. Adjust seasonings.
  6. E

    Lentils with Mustard

    entils onion - chopped garlic - crushed tomato - chopped stock mustard - Dijon vinegar - white wine =Saute the onion and garlic until golden. Add tomato, lentils and stock. Cook until almost done, add mustard and vinegar, finish cooking
  7. E

    Vegetable Stock

    2 tablespoon Oil 1 large Onion, Sliced 1 Carrot, Sliced 2 stick Celery, Stalk 1 Tomato, Cubed 1 Potato, Cubed 1 Turnip, Sliced 2 Garlic Cloves, Halved 2 quart Water 1 Bay Leaf 1 stick Parsley ½ teaspoon Black Pepper In a stock pot, heat oil. Add onion, celery, tomato, potato...
  8. Chef

    Mustard Sauce (Hot)

    2 quarts Beef Stock 5 ounces cornstarch 2 tablespoons granulated sugar 2 teaspoons salt 1/2 teaspoon white pepper 1/2 cup cold water 2 ounces prepared mustard 4 ounces horseradish 2 tablespoons cider vinegar 1 ounce margarine Yield: 2 quarts 1. Heat stock to boiling point. 2. Blend dry...