Veal
Brown Stock
- 3 carrots
- 3 onions
- 1 stalk celery
- 1 clove garlic
- 1,900 ml water
- 900 gr beef bones
- 525 gr veal bones
- 475 ml hearty wine (red)
- 30 ml olive oil
- some parsley
Caldo Callego
- 3 garlic (cloves)
- 2 instant beef broth
- 1 instant chicken broth
- 1 bay leaf
- 950 ml water
- 160 gr tomatoes
- 140 gr kale
- 95 gr veal sausage
- 95 gr carrot
- 95 gr chick peas
Caldo Callego
- 6 pared
- 3 garlic (cloves minced)
- 2 pkts instant beef broth
- 1 pkt instant chicken broth
- 1 bay leaf
- 950 ml water
- 160 gr seeded
- 140 gr kale (cooked chopped)
- 95 gr veal sausage (cooked sliced)
- 95 gr carrot (diced)
California Casserole
- 1 poultry seasoning
- 3/4 up
- 600 ml water
- 525 gr pork (boneless)
- 300 ml milk
- 290 gr flour
- 240 ml sour cream
- 230 gr onions
- 120 gr dry bread crumbs
- 120 ml oil
Callos A La Madrilena
- 10 peppercorns
- 6 garlic (cloves)
- 2 sprigs parsley
- 2 bay leaves
- 2 onion
- 1 tomato
- 1 pigs foot
- 1/2 chili pepper (dried red)
- 450 ml honeycomb tripe
- 120 ml dry wine (white)
Chard-wrapped Salmon And Duxelles
- 4 swiss chard leaves stemmed
- 1 clove garlic (minced)
- 210 gr salmon fillets cross (cut)
- 65 gr brown veal
- 60 gr onion (finely diced)
- 55 gr mushrooms commercial
- 30 ml dry sherry
- 28 gr butter
- 28 ml dry wine (white)
- 1 gr salt
Chicken In Cream And Herb Sauce
- 6 chicken thighs
- 475 gr salt and pepper
- 120 ml whipping cream
- 120 ml dry wine (white)
- 45 gr butter
- 45 ml olive oil
- 16 ml lemon juice
- 9 gr capers
- 3 gr parsley (minced fresh)
- 1 slice lemon
Chicken Or Veal Marsala
- 4 chicken cutlets
- 1 pounded if over
- 1/2 marsala
- 80 gr mushrooms (fresh)
- 120 ml chicken broth
- 45 ml olive oil
- 32 gr flour
- 14 gr butter
- some garlic
Chicken Veal Sausage
- 6 feet sausage casing
- 1/4 bacon
- 240 gr egg whites
- 130 gr dark chicken meat (boneless)
- 130 gr veal stew meat (lean)
- 110 gr brandy
- 50 gr onion (minced)
- 8 gr garlic (minced)
- 3 gr salt
- 2 gr coriander (ground)
Chicken-veal Sausage
- 6 feet sausage casing
- 1/4 bacon
- 240 gr egg whites
- 130 gr dark chicken meat (boneless)
- 130 gr veal stew meat (lean)
- 110 gr brandy
- 50 gr onion (minced)
- 8 gr garlic (minced)
- 3 gr salt
- 2 gr coriander (ground)
Chinese Beef Stew
- 2 fermented bean cake (red)
- 1 star anise (whole)
- 1 five-spice powder
- 1,400 ml water
- 1,400 gr brisket of beef
- 60 ml shaoxing wine
- 60 ml soy sauce (thin)
- 60 ml peanut oil
- 45 ml hoisin sauce
- 45 ml oil
Chinese Chili With Peppers
- 4 garlic (cloves)
- 2 bell pepper (yellow)
- 1 green bell pepper
- 3/4 lamb (ground)
- 120 ml chicken stock
- 45 ml dry sherry
- 45 ml hoisin sauce
- 30 ml oyster sauce
- 30 ml peanut oil
- 16 gr cornstarch
Classic White Stock
- 7 title classic stock categories professional (white)
- 6 parsley
- 2 clove
- 1 bay leaf
- 11,400 ml water
- 3,200 gr chicken bones
- 240 gr onion
- 190 gr carrot
- 100 gr celery
- 1 gr thyme (dried)
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
Costolette Alla Valdostana+++fggt98b
- 18 th street nw
- 3 lemons
- 1 fontina cheese
- 1 egg
- 1/2 val daosta
- 65 gr butter (unsalted)
- 55 gr fine dry bread crumbs
- 20 gr all purpose flour
Country Pate' With Pistachios
- 1 pepper to tas (freshly ground)
- 1/2 bay leaf
- 1/2 pistachios
- 1/8 allspice
- 260 gr pork
- 220 gr ham
- 190 gr veal
- 130 gr pork liver
- 120 ml dry wine (white)
- 65 gr shallots
Creamy Mushroom Sauce
- 2 garlic (cloves)
- 1 rosemary sprig (fresh)
- 1 shallot (minced)
- 950 ml chicken broth
- 170 gr coarsely mushrooms (chopped)
- 45 gr carrot (finely chopped)
- 30 gr onion (finely chopped)
- 16 ml olive oil
- 5 ml lemon juice (fresh)
- 3 gr tarragon (minced fresh)
Creole Stuffing
- 5 eggs (hard boiled)
- 1 onion
- 1 kg pork
- 1 bay leaf
- 170 gr salt and pepper
- 30 gr butter
- 26 gr pitted greek olives
- 2 gr oregano
- 2 gr parsley
- 8 slices stale bread (sliced white)