1. Place the chicken in a small kettle or large saucepan and add the water,bay leaf,onion with cloves,allspice,carrot,celery,peppercorns,thyme and salt to taste.Bring to a boil and partly cover. Simmer 30 min. 2. Remove the chicken,carrot,and celery from the kettle and keep hot.Strain the cooking liquidand reserve it.Discard the flavorings. 3. Place the rice in the […]

Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet. Melt 2 tablespoons butter in same skillet over low heat. Add eggs, […]

Boil or steam the potatoes until tender and mashable. Drain. Let the poratoes rest for a few minutes. Coarsely mash with a fork, leaving a few irregular chunks. Preheat the broiler. Halve the onions lengthwise; cut each half into thin half-moon rounds. In a large skillet, melt 1/3 of the butter over medium-high heat. Add […]

Sprinkle the eggplant slices on both sides with salt, spread them out on a tray and leave 30 minutes. Sponge dry with paper towels. In a large frying pan, pour in olive oil to a depth of 1/4 inch and place over medium heat. Fry the eggplant slices, in batches, in the hot oil until […]

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in […]

Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture into soup; add sugar […]

Prepare one loaf French bread as directed on package. Cool. Store overnight. Cut into 12 equal slices, about 1 inch thick. Beat together flour, sugar, salt and eggs. Slowly stir in milk, lemon peel and lemon extract. Soak bread in batter until saturated. Heat butter in skillet. Cook slices over medium heat on each side […]

Wash leeks thoroughly, but do not dry. Melt butter in heavy large skillet over low heat. Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes. Remove from heat and set aside. Add Fish Fumet and sherry to skillet and heat just until liquid trembles. Add scallops and […]

Combine all ingredients, mix until well blended. Chill. Serve with crusty french bread or crackers.

1. Preheat the broiler. 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water. 3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the […]