As an option and in addition, for a true scaloppini the meat is pounded even thinner to smaller than a ¼-inch thickness, I’ve omitted this step, however, if you wish the chicken breasts can be gently pounded even thinner after the cutting and then proceed with the recipe.
Entries Tagged as 'Entrees'
Garlic and Herb Roasted Chicken
October 2nd, 2009 · 1 Comment
Beef Wellington
October 1st, 2009 · 16 Comments
It has remained a favorite in Britain and the U.S. for over a century ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. I have prepared this dish for many occasions such as birthdays, holidays and special dining events both at home and in the kitchens of many restaurants.
Tags: Commentary · Entrees · French Cuisine · Recipes
Pork Tenderloin with Raisin Stuffing
September 29th, 2009 · 3 Comments
Another option with this dish would be to smoke the stuffed tenderloins with oak, hickory, cherry or pecan wood for several hours, and then finishing the roasting in the oven until the pork reaches an internal temperature of 145° F.
Tags: Commentary · Entrees · Holidays · Recipes
Chicken Fricassée
September 23rd, 2009 · 11 Comments
With the exception of two departures, which I note later, I have kept the recipe as close to Julia’s original as possible. One of the great lessons when attempting recipes is to discover the points where changes, additions or omissions can occur or have occurred over time.
Tags: Culture · Entrees · French Cuisine · Julia Child · Recipes
