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Artichoke
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Uses cayenne, flour, cream, shallots, and chicken broth.
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Canned broth with Tabasco and lemon juice. Serves six.
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Combines chicken broth with garlic, flour, and lemon juice. Serves four.
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Contains heavy cream, fennel, garlic, and white wine. Serves four.
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Contains cornmeal, parmesan, milk, and butter. Serves six.
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Calling for oatmeal, soy, garlic, and rosemary.
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New Orleans restaurant recipe using potato, brandy, and leeks. Serves six to eight.
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Rice flour with sherry, shallots, and chicken stock. Serves six.
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Vegetable or chicken stock with potato and onion. Serves four.
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Milk with green onions, flour, and butter.
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Chicken broth with green onions and dill. Serves four.
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Made with potato, peas, lettuce, and garlic. Serves six.
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Music accompanies this recipe calling for eggs and rice. Serves twenty-four.
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Romano cheese with Lea and Perrins sauce, flour, butter, and celery.
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Combines flour, milk, cream, celery, and sherry. Serves eight.
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Chicken stock with milk, flour, cayenne, and green onions. Serves eight.
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Recipe by Chef Didier Ageorges using whipping cream, chicken stock, butter, and onion. Serves four.
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