Add peas to lightly salted boiling water for 10 minutes. Drain. In saute pan, add butter, oil, Prosciutto, sage and shallots. When hot, add peas ...

Place first quantities of semolina, water and olive oil in blender or food processor; process for 15 seconds. Turn dough onto floured surface; knead ...

Combine all ingredients in saucepan; bring to boil over medium heat. Cook, stirring constantly for 5 minutes, until all ingredients are well ...

TO SERVE Two hours prior to assembling platter, coat platter with aspic; allow to set. Cut all turkey breasts, prosciutto, pate and pickled squash ...

Combine leg meat and farce. Pipe inside peeled celery rib; top with second rib. Wrap in plastic wrap. Poach in stock for 15 to 20 minutes. Remove; ...

Place cranberry juice and gelatin in stainless-steel bowl; let stand for 10 minutes. Add Chablis and champagne; place in hot-water bath. Heat to 180 ...

Poach oysters in fish stock for about 30 seconds; let cool. Dip 1 end of each oyster in chaud-froid; refrigerate until chilled. Wrap dipped end of ...

Bosc pears are perfect here as they hold up well to cooking; firm Anjous can also be used. Apricot spreadable fruit would make a nice flavor and ...

Place all ingredients except salmon in saucepan; heat to simmering. Simmer for 30 minutes. Place fillet in buttered pan; pour hot court bouillon ...

This salad, combining the flavors of white wine, fennel and shrimp, is also nice served on a bed of Boston lettuce leaves. Mix all ingredients ...