If you cannot find or do not want to pay for the pricey Boursin Cheese, you can make a great substitute version of your own with simply combining cream cheese with minced garlic, chopped chives and fresh herbs such as parsley, thyme and basil, and a little garlic salt and pepper.
Entries Tagged as 'French Cuisine'
Chicken Boursin
November 23rd, 2009 · 20 Comments
Tags: Columns Hotel · Entrees · French Cuisine · Recipes
Sauce Au Poivre Vert
November 4th, 2009 · 17 Comments
This sauce was used for menu items at the Eiffel Tower Restaurant on St. Charles Avenue in New Orleans, Louisiana.
Tags: French Cuisine · Sauces
Hollandaise Sauce
November 3rd, 2009 · 18 Comments
Escoffier preparation procedure is described – Put the salt, the mignonette, the vinegar, and as much water in a small saucepan, and reduce by three-quarters on the fire. Move the saucepan to a corner of the fire or into a bain-marie, and add a spoonful of fresh water and the yolks. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce. When the butter is absorbed, the sauce ought to be thick and firm.
Tags: French Cuisine · Sauces
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
