Butter small timbale molds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mold one ...

Grease small custard or timbale cups and put inside of each a cooked Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand ...

Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half ...

Chop fine one good-sized onion. Cook it, over hot water, in two level ...

Melt butter. Stir in sugar and flour. Beat in eggs one at a time. Add buttermilk and vanilla. Blend well and pour in unbaked pie shell. Bake at 350 ...

Place shallots, tarragon stems, peppercorns and vinegar in stainless-steel bowl. Holding over heat, heat to boiling. Strain; reduce to essence. Let ...

Heat vinaigrette to boiling. Add squash and daikon; boil for 2 minutes. Remove from heat; let steep for 15 minutes. Remove from vinaigrette; ...

Clarify butter; serve warm. Heat vinegar, lemon juice and peppercorns in saucepan; reduce. Transfer to steel bowl; let cool. Add egg yolks; beat ...

Fresh or only slightly stale bread works best in this strata, which can be prepared up to 24 hours in advance. Other herbs such as basil, dill and ...

Cook tomato, onion and bell pepper in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender. Mix Egg ...