1 x No Ingredients Gerard Crozier is both owner and chef of Crozier's, a small French restaurant that serves some of ...

----------------------------PATE--------------------------------- 2 lb Trout, or other firm 1 c Flour -- fleshed ...

2 ea Lamb, racks 2 ea Rosemary, sprigs OR 1 md Onion, chopped 1/2 ts Rosemary, dry 1 md ...

12 ea Endive, Belgian, split 1 tb Juice, lemon 1 tb Mustard, Dijon 3/4 c Oil, walnut 1/4 c Vinegar, ...

1 pt Cream, heavy 2 tb Water 1/2 c Sugar 1/4 c Grand Marnier 4 lg Eggs, separated ...

1 x No Ingredients Chef Chris Kerageorgiou is the proud owner of La Provence, where he presides in a pleasure dome of ...

...nto the egg mixture. Pour into greased and floured 9-inch cake pans. Bake at 425 F until set and springy. Remove fr...

...mustard sauce.) Genoise with Amaretto and Chocolate. (Sponge cake with chocolate and amaretto filling.) Source: Great Che...

1/4 lb Bacon 2 oz Vinegar, raspberry 1/2 c Oil, walnut 8 sl Bread, French, cubed and ...

1 x Spinach Mousse ** -- firm fleshed fish) 1 x Salmon Mousse ** 1 ea Puff pastry, sheet, 1 ...