Lamb Stock – Master Chefs – Basics
bestcook Bones and trimmings from — 2 racks of Lamb 1/2 c Water, plus more as…
Read MoreBasics
Hazelnut Praline Buttercream – Master Chefs – Basics
1 c Milk 4 Egg yolks 1/3 c Sugar, plus 1 tb Sugar 1 c…
Read MoreFish Fume – Great Chefs – Basics
———————————FISH FUME——————————— Fish bones (sole is best — or use 1/2 salmon/sole) 2 tb Butter…
Read MoreDuck Stock – Master Chefs – Basics
5 lb Duck, parts, (backs, — necks, carcasses, and — giblets), (no livers) 2 lg…
Read MoreCurry Butter – Great Chefs – Basics
1/4 lb Butter, unsalted 2 ea Ginger, thin slices, — chopped 1 lg Shallot, chopped…
Read MoreCream Of Shallots Sauce – Great Chefs – Basics
8 oz Wine, white, dry 2 oz Juice, lemon 4 oz Cream, heavy 4 oz…
Read MoreCourt Bouillon – Master Chefs – Basics
2 1/2 c Water, cold 1 md Onion, sliced 1 ea Carrot, sliced 1 ea…
Read MoreChocolate Rum Cream – Master Chefs – Basics
4 oz Chocolate, semi-sweet, — melted 1/2 c Water, hot 2 c Cream, whipping 2…
Read MoreChocolate Mousse – Master Chefs – Basics
1/2 c Sugar 1/2 c Water 4 Egg whites, room temp. 1/4 ts Cream of…
Read MoreChocolate Leaves – Master Chefs – Basics
3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly…
Read More