Ingredients
- 1 medium red snapper
- Salad dish garnished with lettuce leaves
- 2 raw egg yolks
- 1 cooked egg yolk
- Mustard, cayenne pepper, and salt to taste
- 1 pt sweet oil
- 1 lemon juiced
Directions
- Boil the red snapper.
- Place snapper on salad dish garnished with lettuce leaves.
- In a separate bowl stir raw and cooked egg yolks, mustard, cayenne pepper, salt, sweet oil, and lemon juice.
Ingredients
- 1 Egss
- 3 tbsp vinegar
- 1 tbsp butter
- 1 tsp mustard
- Pinch of salt and pepper
Directions
- Put all ingredients into a pan.
- Put pan over boiling water, stirring continuously till thick.
Ingredients
- 3 lbs white veal
- 8 hard boiled eggs chopped
- 10 cucumber pickles chopped
- 3 heads celery chopped
- 1/2 small bottle sweet oil
- salt, pepper, and vinegar to taste
Directions
- Boil white veal till tender.
- Mix all ingredients.
Ingredients
- 2 Egg yolks
- 1/2 tsp mustard
- 1 1/2 tsp vinegar
- 1/2 tsp salt
- 1/2 cup olive oil
- Red pepper to taste
- Lemon juice to taste
Directions
- Beat egg yolks and mustard for one minute.
- Add oil a drop at a time continusally beating.
- When like jelly, add lemon juice and a few drops of vinegar while beating.
- Chill mixture if there is a tendency to curdle.
- After all vinegar is used, add salt and pepper and whip for 5 more minutes.
- Put in container and keep chill until served.
Ingredients
- 4 cups all-purpose flour
- 2 1/2 pounds ground chicken thighs
- 1 cup fine chopped fresh cilantro
- 1 cup fine chopped onions
- 4 tablespoons fine minced garlic
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- Salt and black pepper
- Nonstick cooking spray
Directions
- Mix flour with 1 1/2 cups of water, knead to medium-firm dough, cover, and rest for 1 hour.
- Mix ground chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, salt, and pepper in a bowl.
- Form 1/2 ounce of dough into a ball, roll into a 4-inch round for wrappers. Repeat with remaining dough.
- Grease steamer pan with cooking spray.
- Place filling on each wrapper, pinch edges to seal, and arrange in steamer pan.
- Boil water in steamer pot, place pan with momos on top, cover, and steam for 15-18 minutes.
Ingredients
- 2 pounds of sifted flour
- 2 eggs, well beaten
- 2 ounces of butter, melted in a pint of milk
- 4 or 5 spoonfuls of yeast
Directions
- In a large mixing bowl, combine the sifted flour and beaten eggs.
- In a separate saucepan, melt the butter in a pint of milk over low heat.
- Pour the melted butter and milk mixture into the flour and egg mixture.
- Add the yeast to the mixture and beat thoroughly until well combined.
- Cover the bowl with a clean cloth and set it aside to rise for two or three hours in a warm place until the dough has doubled in size.
- After the dough has risen, preheat a greased griddle over medium heat.
- Using greased muffin rings, spoon the dough into the rings on the hot griddle.
- Cook the muffins for about 5-7 minutes on each side or until golden brown and cooked through.
- Remove the muffins from the griddle and let them cool slightly before serving.
- Serve the English muffins warm with butter, jam, or any topping of your choice.
Ingredients
- 4 whole chickens
- Kitchen twine or skewers
- Salt and pepper to taste
- Olive oil or butter for cooking
- 2 cups chicken broth
- 1 cup sliced mushrooms
- 1 cup sliced morels (optional)
- 1 cup sliced truffles (optional)
- 1 cup cooked cockscombs (optional)
- 8 store-bought petty-patties (small pastry shells)
- 4 cooked sweetbreads (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Prepare the chickens by removing any giblets and rinsing them under cold water. Pat dry with paper towels.
- Season the chickens inside and out with salt and pepper.
- If using, stuff the chickens with your favorite stuffing mixture or skip this step.
- Tie the legs of each chicken together with kitchen twine or secure them with skewers to keep the filling in place.
- Heat some olive oil or butter in a large skillet over medium heat.
- Brown the chickens on all sides in the skillet until golden brown, about 5 minutes per side.
- Transfer the browned chickens to a roasting pan.
- Pour the chicken broth into the roasting pan around the chickens.
- Cover the roasting pan with foil and place it in the preheated oven.
- Roast the chickens for about 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- While the chickens are roasting, prepare the mushroom ragout. In a separate skillet, sauté the mushrooms (and morels, truffles, and cockscombs if using) until tender.
- Once the chickens are done, remove them from the oven and let them rest for a few minutes before serving.
- To serve, place each chicken on a serving platter and spoon the mushroom ragout over the top.
- Garnish with petty-patties and cooked sweetbreads if desired.
- Serve hot and enjoy your easy stuffed chicken with mushroom ragout!
