Using ingredient cognac
Beef Wellington #2
- 4 goose liver pate
- 1 egg yolk
- 950 gr beef tenderloin roast
- 170 gr mushrooms (fresh)
- 28 gr butter
- 16 ml water
- 16 ml cognac
- 6 gr chives
Biscotti Chez Panisse
- 2 eggs
- 250 gr flour (plus)
- 150 gr sugar
- 110 gr butter
- 90 gr walnuts
- 16 ml cognac
- 7 gr baking powder
- 4 gr vanilla extract
- 1 gr salt
Bisque Lobster Or Other***
- 4 lobster
- 3 garlic (cloves finely chopped)
- 1 salt
- 1 bay leaf
- 950 ml chicken broth
- 475 ml cream (heavy)
- 475 ml tomato sauce (plain)
- 240 ml dry wine (white)
- 95 gr carrot (finely chopped)
- 60 gr onion (finely chopped)
Brandied Chocolate Truffles
- 600 gr bittersweet chocolate
- 180 ml whipping cream
- 30 ml cognac
- 26 gr butter (unsalted)
Cheese And Prune Filling
- 3 times using the finest blade of the meat grinder
- 3 tart apples
- 3 eggs
- 3 bsp
- 1 egg yolk
- 1 prunes (cooked)
- 5/8 orange marmalade
- 300 gr almonds
- 180 gr coarsely walnuts (crushed)
- 120 ml honey
Cheese Filling
- 1 egg yolk
- 240 ml cream cheese
- 50 gr sugar
- 22 gr raisins (yellow)
- 16 ml sour cream
- 16 ml cognac
- 8 gr flour
- 5 gr melted butter
- 2 gr vanilla
- 1 gr lemon rind (grated)
Cheese Filling
- 1 egg yolk
- 240 ml cream cheese
- 50 gr sugar
- 22 gr raisins (yellow)
- 16 ml sour cream
- 16 ml cognac
- 8 gr flour
- 5 gr melted butter
- 2 gr vanilla
- 1 gr lemon rind (grated)
Chicken Liver Mousse
- 1 sprig thyme (fresh)
- 1/2 thinly shallots (sliced)
- 1/4 bay leaf
- 1/4 melted chic fat
- 1/4 bu
- 200 gr chicken livers
- 40 gr mushrooms
- 16 ml cognac
- 1 gr cumin (ground)
- 1 gr allspice (ground)
Chocolate Chip And Currant Pound Cake
- 4 eggs
- 250 gr flour
- 200 gr powdered sugar
- 200 gr semi-sweet chocolate
- 130 gr butter (unsalted)
- 110 gr currants (dried)
- 80 ml cognac
- 28 gr butter
- 22 gr flour
- 9 gr baking powder
Cognac Cookies
- 10 pecans (whole)
- 140 gr pecans
- 120 gr chocolate chips
- 100 gr sugar
- 85 gr corn syrup
- 80 ml cognac
- some nibbles
Cognac Sauce
- 2 shallots
- 1 clove garlic
- 1/2 brown stock
- 120 ml cream (heavy)
- 110 gr shitake mushrooms
- 28 gr butter
- 30 ml cognac
- some melt the butter in a
- some salt and pepper
Coussinets Aux Pommes
- 4 apples
- 1 egg yolk
- 1 egg
- 65 gr flour
- 60 gr butter (hard)
- 50 gr sugar
- 38 gr soft butter
- 34 gr icing sugar
- 5 ml cognac
Electronic Gourmet's French Onion Soup
- 1,900 ml boiling brown stock
- 350 gr onions (yellow)
- 250 gr swiss cheese
- 120 ml dry wine (white)
- 45 gr butter
- 45 ml cognac
- 24 gr flour
- 16 ml oil
- 3 gr salt
- 1 gr sugar
Emu Steak Au Poivre
- 4 emu steaks
- 240 ml cream (heavy)
- 80 ml cognac
- 75 gr cogna cook over high heat until
- 65 gr black peppercorns
- 60 ml oil
Esterhazy Rostbraten
- 10 peppercorns (white)
- 1 bay leaf
- 1 turnip (yellow)
- 1 celery root
- 1 onion (white)
- 1 lemon
- 1 sour cream
- 240 ml brown beef stock
- 230 gr clarified butter for -sauteing
- 200 gr sirloin
Filet Farcis A La Creme
- 6 sole fillets
- 2 onions (chopped)
- 2 cans tiny shrimp
- 325 gr crabmeat
- 240 ml cream (light)
- 120 ml dry wine (white)
- 80 gr mushrooms (sliced)
- 60 gr swiss cheese (grated)
- 28 gr butter
- 30 ml cognac (optional)
Grilled Salmon With Lemon& Thyme
- 2 shallot (minced)
- 1,100 gr salmon fillet skinned
- 45 ml cognac
- 24 gr lemon peel (minced)
- 20 gr sugar
- 12 gr kosher salt
- 6 gr thyme
- 2 gr pepper
Honey Dipped Cookies
- 240 ml honey
- 325 gr farina
- 250 gr sugar
- 240 ml oil
- 180 ml water
- 120 gr walnuts (chopped)
- 65 gr flour
- 60 ml orange juice
- 60 ml cognac
- 12 gr orange rind (grated)