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Basic Recipes

Roast Beef Puree - Master Chefs 4 md Beets, with greens, stems -- trimmed, (save greens) 1/2 ts Oregano, dried 1/2 ts Thyme, dried 1...
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Bordelaise Sauce - Master Chefs 2 tb Butter, unsalted 8 md Shallots, roughly chopped 1 Garlic, clove, roughly -- chopped 1 Bouquet g...
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Brown Chicken Stock Ingredients5poundchicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2lgonions, coar...
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Cajun Spice - Ornish 4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes 1 tb Gumbo file 1 tb Ground cu...
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Almond Meringue - Master Chefs 6 Egg whites, at room temp. 2 1/2 tb Sugar 2 1/2 c Sugar, powdered, sifted, -- plus more as needed 3...
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Veal Stock - Master Chefs 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions...
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Veal Glaze - Master Chefs 1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK---------------------------------...
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Chocolate Leaves - Master Chefs 3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or...
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Salmon Mousse - Great Chefs 1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Co...
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Apricot Glaze - Great Chefs 1 c Jam, apricot 1/2 c Sugar 1/4 c Water Combine jam, sugar and water in a heavy saucepan. Mix well,...
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