Julienne the beef, peppers and onions. Toss together in serving bowl. In a separate bowl, whisk mustard with oil. Whisk in vinegar, then water. Add ...

Place fillet in pot with 3 quarts of boiling water. Add chopped vegetables, bay leaf, peppercorns and a touch of salt. Bring to boil, reduce and ...

Preheat oven to 350 degrees. Mix salt and pepper in a cup. Rub mix on all sides of beef. Place beef in a heavy pan uncovered. Add 1/2 cup water to ...

Grind turkey trimmings through fine die; place in chilled container of blender or food processor. Add egg white, herbs and seasonings; process ...

Remove and reserve grouse legs and thighs. Remove wishbone from breast; leave wing bones attached. Reserve. Combine shallot, garlic, herbs, wine and ...

Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 ...

French rib bones of each chop until cleaned of all excess meat and cartilage; refrigerate chops. Render bacon over low heat until firm and golden; ...

Combine all ingredients except game hens; reserve. Remove legs and thighs from game hens; detach leg portions from thighs. Debone thighs; place meat ...

Remove legs and wishbones from hens. Remove skin from legs; render until crisp. Reserve rendered fat and skin. Trim meat from legs; reserve bones. ...

TO SERVE Scoop flesh from squash; place on plate. Place double chop on squash; arrange baby turnips on plate. Chops can also be served with ...