LEE Cafe' East-West Cuisine

If the mention of a popular Chinese restaurant LEE Kitchen are the lyrics to Oh. It is well known for a long time. Chinese cooking skills, your victory with Pat's vast experience to create loyal customers for over ten years.

As this branch is a branch of the LEE Kitchen is the heart of the city center. To match the lifestyle of a new generation of young working people who want fast service. Modern and appropriate nutrition. But still the same quality.

The food looks East - West and the ideas of people who want a simple form. Combined with the traditional taste of the old days it was founded by the descendants of the LEE Café Mr.LEE you finish your god is associated with extensive print and December Pat.

 

LEE Kitchen is a small restaurant. The bright, open and clean the dishes, but there is a kind of satisfaction more than 40 dishes, each dish is delicious regardless. Nutritional value and quantity of appropriately And to bring food to bring along. With exciting new dishes.

 

Food here is cooked up with speed and precision typical of LEE Kitchen a la carte concept of LEE Cafe 'is a new dish. The novelty of the traditional Chinese food.
Epaaepi๊ia roti. Epaaepi๊ia roll the dough thin to cover the fresh ham and cheese. Fry until crisp, then dip in sauce, sweet taste. Ideal as appetizer plate.

 

Duck with orange sauce and salad. Small pieces of duck, salted water until the flavor is deep fried until crispy onion movie Confit Canard is a French beauty, cut into pieces and place on lettuce salad. Topped with orange sauce, sweet and sour taste. This dish is suitable for the shape.
Jean Ping KHAM chicken sauce. This dish is the fried chicken pieces with the various ingredients. Onion, bacon, fried crisp. General Jean Ping and the mushrooms sliced. Stir all this together. Eating fried rice, egg fried rice, Chinese steel pan smell old. Tie with fried cabbage is a delicious and nutritious food and a great.
Brown fish sauce, fresh red snapper fillet is only half-cooked meat, deep fried. Then topped with brown sauce containing bacon, crispy onions and various spices. Large garlic cloves, cut into slices. Soy sauce and stir together. Salt to taste a little mellow out with hot jasmine rice, to serve as an ideal food for lunch. Or a main dish of the evening as well.
Average over rice this dish is not the same format. It is a formula one formula. Only the rice over the chicken and pork that is seasoned and then fried in crispy outside and soft enough to cut into pieces. I put on the rice. With sausage, sliced, fried and served with onion sauce to thicken sauce, chili sauce and sour spicy pound. For those who like spicy.
Drinks here to try. "Coconut spinning" is used to select the type of meat, coconut oil, meat is meat jelly, the grated coconut and water immersion blender until it is cold out the fluff and put them in a green coconut. Both the aroma and flavor of natural coconut fresh and delicious.
For dessert, here are some traditional Chinese snacks to choose from 4-5, such as sago coconut. Soft and sweet aroma and flavor. Candy or ice clogs the next lotus and lotus flour cooked as I ordered the end to clear the smell of a man.
All of the dishes here are all the same fast food. Or if many people will add to each dish unique. Come together as a set or two as well. For the young generation to work in new forms. Not monotonous.
I want to try Chinese food is a blend of east and west on the same plate. Visit the shop floor LEE Kitchen Erawan Bangkok or adjacent to the Grand Hyatt Erawan Brahma intersection.

Information
LEE Kitchen.
Chinese style for a new generation of fast.
Decorated with a 50-seat restaurant. The airy and comfortable.
Moderately priced.
Open from 10:00 to 22:00 pm daily.
What floor Erawan Bangkok.

Noodle recipe by the court .... "The Howitzer".

This dish is known for a century. As well as rice and side dishes. A cross between Thai and Chinese food. The notice of the ingredients and how to do. The kitchen features a mix of both. The food was delicious, the name for which I have to tell anyone. The only way to fried noodles. The line is the fit is not hard to crumble. And toss with the sauce on the need to preserve the framework does not collapse. It is important that the indispensable ingredients. That was the "orange top" it.

Garnish: chopped shrimp, rice vermicelli. This section reflects the pork, cut into long lines. Yellow bean curd, pickled garlic cloves, tamarind, garlic, shallot, vinegar, fish sauce, bean paste, sugar was the best key lime, chilli, orange top - yellow, red leaf, raw bean sprouts Kuicheai.

Method: Put the noodles in boiling water to scald the ball, then flicked a soft, drain. (Some texts use the immersion in water until soft), set the pan on medium heat until hot. Heat oil in a pan to make estimates. Wait for it to warm up and then put the noodles into the pan until golden colored. Use the spoon to a colander to drain oil from pan and set aside. Yellow tofu, cut into long pieces and set up a small salon in the frying oil until crisp.

Soak the tamarind juice Ngmsuk the tamarind in a bowl. Peel remaining garlic, smashed in the minced Shallots, peeled off. Alley with a knife and pound thin. Key lime slice into three pieces, picking out the seeds. Top slice of orange peel and cut a fringe. Pickled garlic in the outer shell out the rest. Cork cut off, cut crosswise. The solid waste shredder Kuicheai base. Only the base of the green and white. The green leaves, cut into pieces. Why water is cool, squeeze lemon juice over them to the little white things out. Cayenne pepper, sliced ​​thin crosswise water.

Set the pan on medium heat. Heat oil until hot. Then add the chopped garlic and onion and fry until fragrant. Add minced pork, shrimp and stir to cook together. Graphite is soft, add miso, vinegar, fish sauce, tamarind juice, sugar Peep the chicken and mix to combine. Three flavor is sweet, sour, salt to taste and set aside until cool. Squeeze the juice from the top down the line with the fried tofu, fried pickles, sliced ​​garlic. Mix as well. Plate, then sprinkle with Lisa shredded orange peel. Great chili and coriander. Top with the Kuicheai. Raw bean sprouts and lime slice.


TIPS.
If they are kept separate line fries and fried tofu. Do not put in the food off the air. Separate sauce into the jars. Time to bring it up, mix them up with fresh vegetables you like. This dish is eaten with rice, beef curry to thicken it. To the jasmine hot food, do not tell anyone.

SANDWICH STORY

 

Eating a sandwich as a snack with tea or coffee, take it out on special occasions. A picnic. Or as a breakfast for families and individuals who do not have time to cook. I have to hustle to get to work.
The sandwich originated in England in the 18th century it was the legendary Admiral John Montagu Mans which has a high position as Earl of Sandwich. Hooked on playing cards. Of wasted no time to stop eating, go ahead. I ordered the chef to make food available to eat to play to. Cook took the bread and stuffed with meat, served on the opposite at a table playing cards. It is desirable that the earl.
The restaurant is the bread to make sandwiches and named as the most popular topic. Both in Britain and other countries in Europe.
The British sandwich is delicious, tasty flavor that makes them. But it is art. The bread is fresh and delicious but not so high to drown out the flavor of the filling.
The filling is made from a variety of meats such as ham, roast beef, salmon roe caviar. And attach to different kinds of vegetables and cheese.

Zesty French Dressing

Yield > 1
Servings
Keys : Appetizers French France European Mediterranean
Ingredients :
1 cup Corn oi
1/4 cup Vinegar
1/8 tsp Pepper
1 tsp Salt
1/4 tsp Paprika
1 dsh Celery salt
1 tsp Sugar
1/8 cup Ketchup
3 tsp Lemon juice
1 tsp Worcestershire sauce
1 x Garlic clove
Method :
• Measure ingredients into a jar with a tight seal. Shake
well. Chill for several hours. Remove garlic. Shake before
serving.

Wood Grilled Sirloin with Homemade French Fries

Yield > 4
Keys : Beef Grilling Main Dish Meats Fillet Tenderloin Sirloin Loin
Porterhouse French France European Mediterranean
Ingredients :
4 x dry-aged sirloin steaks - (16
oz ea)
2 tbl vegetable oil
2 x garlic cloves sliced
2 sprg fresh rosemary roughly
chopped
3 sprg fresh thyme roughly
chopped
Salt to taste
Freshly-ground black pepper
to taste
SAUCE
3 cup red wine
1/4 cup peeled chopped shallots
2 tbl veal stock (demi-glace)
Splash of sherry vinegar
2 tbl butter
Sugar to taste
FRENCH FRIES
8 x Idaho potatoes peeled
1/2 gal peanut oil, neutral flavor for
frying
Salt to taste
COMPOUND BUTTER
2 tbl lemon juice
1/4 lb butter softened
2 x garlic cloves chopped
1 sprg rosemary finely chopped
2 sprg thyme finely chopped
Wood chips for grilling
Method :
• Have the butcher cut 4 prime sirloin steaks to your
desired size. Prepare the marinade by combining the 4
marinade ingredients and rubbing the steaks in this mixture.
Allow to marinade overnight in the refrigerator.
• Combine red wine and shallots in a medium saucepan.
Cook over high heat and reduce until about 3 tablespoons
remain, then add veal stock, sherry vinegar and butter, bring
back to a low boil, and add sugar, if needed, and set aside in a
warm place.
• Cut the French fries with mandoline or French fry cutter
1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon
capacity) with the oil about 250 degrees (use a thermometer
to gauge). Add the French fries and cook, stirring to avoid
clumping together, about 3 minutes, until soft but not mushy.
Remove with a mesh strainer and drain onto paper towels.
• Turn heat to high and heat oil to 350 degrees. At the last
minute before serving plunge the fries into the oil and cook
until golden brown. Remove from oil, drain onto towels and
season with salt to taste.
• Heat the stove top smoker with wood chips. Put the
steaks on the smoker for 3 minutes. Cover with the lid for a
few minutes to infuse the meat with the wood smoke flavor.
Then place steaks on grill pan and cook to desired doneness.
Season with salt and pepper. To serve, laddle sauce over steak
and top with compound butter.
• For compound butter, mix all ingredients in a bowl and
whisk until smooth. Roll into a log, shape in plastic wrap, then
freeze until solid. Slice into 1/4-inch slices and place on top of
each steak.
• This recipe yields 4 servings.

Woodcutter's Omelet

Yield > 1
Servings
Keys : Cheese Eggs Vegetables French France European
Mediterranean
Ingredients :
KAREN GODFREY
2 tbl Butter
1 oz Mushrooms, sliced
1/2 x Onion, chopped
2 x Bacon strips, diced
1 tsp Lemon juice
2 x Eggs
1/2 x Potato, cooked and diced
1 tbl Parsley, fresh, chopped
Method :
• Melt butter in an omelet pan or small skillet. Add
mushrooms, onion, and bacon, and saute' until brown. Add
lemon juice to deglaze pan. Remove and reserve mixture.
• Beat eggs and add potato. Heat pan and pour in egg
mixture. Cook just until edges are firm and the center is soft.
• Place mushroom mixture on top of omelet and sprinkle
with parsley. Fold in half and serve immediately. S: Cooks
From Around the World

Winter Vegetable and Bean Soup with Pesto

Yield > 4
Keys : Soups Stews French France European Mediterranean
Ingredients :
PESTO
2 cup fresh basil leaves - (packed)
1/2 cup drained canned diced
tomatoes
3 tbl freshly-grated Parmesan
cheese
2 tbl extra-virgin olive oil
3 x garlic cloves peeled
Salt to taste
Freshly-ground black pepper
to taste
SOUP
2 lrg leeks, white and pale green
parts only chopped
2 med carrots peeled, diced
1 x white-skinned potato - (6
oz) peeled, diced
8 cup canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 oz green beans trimmed, and
cut into 1/2" pieces
15 oz canned cannellini (white
kidney beans) rinsed,
drained
1/4 tsp dried crushed red pepper
Salt to taste
Freshly-ground black pepper
to taste
2 tbl freshly-grated Parmesan
Method :
• For pesto: Puree all ingredients in processor. Season with
salt and pepper. (Pesto can be made 1 day ahead. Cover and
refrigerate.)
• For soup: Combine first 4 ingredients in heavy large pot.
Cover and cook over medium-low heat until vegetables are
almost tender, stirring occasionally, about 8 minutes.
• Add broth; bring to boil. Stir in orzo; boil uncovered until
orzo is almost tender, stirring often, about 12 minutes.
• Add green beans; reduce heat and simmer until beans
are tender, about 6 minutes.
• Stir in cannellini and crushed pepper; simmer until
heated through, about 3 minutes. Season with salt and pepper.
• Divide pesto among 4 bowls. Ladle soup over pesto; swirl
to blend. Sprinkle with 2 tablespoons cheese.
• This recipe yields 4 servings.
• Comments:
This recipe hails from France.

Whole Grilled Foie Gras with French Beans and Quince Vinegar

Yield > 4
Keys : Appetizers French France European Mediterranean Italy
French
Ingredients :
3 cup Red wine vinegar
2 x Quince peeled
4 tbl Sugar
2 lb French beans ends removed
2 cup Watercress - (abt 1/4 lb) rinsed,
spun dry
2 tbl Hazelnut oil
4 tbl Chopped hazelnuts
Salt to taste
1 whl Foie gras, A quality - (1 to 1 1/4
lbs)
Method :
• Preheat grill.
• Place vinegar in 2-quart saucepan. Core, seed and slice
quince and place in pan with vinegar and add sugar. Reduce by
two thirds. Place in food processor and blend until smooth and
thick. Set aside.
• Bring 2 quarts water to boil and blanch beans 1 to 2
minutes or until crisp and bright green. Shock in ice water.
Drain and toss with watercress, hazelnut oil, hazelnuts and 2
tablespoons quince vinegar. Season with salt and arrange on
large platter.
• Place foie on hot grill and cook to medium-rare, about 3
to 4 minutes per side. Remove, slice and arrange on platter.
Drizzle with quince vinegar and serve immediately.
• This recipe yields 4 servings as an appetizer.

Wild Rice L'entrecote

Yield > 4
Servings
Keys : Rice French France European Mediterranean Hot
Ingredients :
1/3 cup Salad oil
2 cup Wild rice
1 1/2 tsp Finely chopped shallots
1/4 tsp Thyme
1 tsp Salt
1/4 tsp White pepper
4 slc Crisp lean bacon, diced
1/4 cup Brandy
Method :
• Preheat oven to 400 degrees. Heat the oil in an
ovenproof skillet and saute the wild rice and shallots until the
shallots become translucent. Add the thyme, salt, and white
pepper and saute over meduim heat 5 minutes. Add 2 cups
water. When it comes to a boil, move the skillet to preheated
oven and bake 15 minutes. Return the skillet to range top over
meduim heat. Stir in bacon. Pour on the brandy; when it is
warmed and begins to release its fumes, ignite with a match
and let it flame. Serve while hot.
• L 'ENTRECOTE

Watercress Finger Sandwiches

Yield > 4
Servings
Keys : Sandwiches French France European Mediterranean
Ingredients :
4 slc White bread
1 bn watercress
2 tbl Mayonnaise
Salt & pepper
Method :
• Trim crust off bread, then butter each slice. Wash
watercress, then chop very fine. Add mayonnaise and
seasoning to watercress; mix thoroughly.
• Spread watercress mixture on two slices of the bread,
and top with remaining slices. Cut sandwiches in half, serve
garnished with watercress.

Watkins French Country Beef Stew

Yield > 8
Servings
Keys : Main Dish Meats French France European Mediterranean
Hot
Ingredients :
2 tbl Vegetable oil
2 lb Boneless beef shoulder or
Chuck -- cut into 1-inch
Cube
1 can 16 ounces whole tomatoes
&
Juice -- chopped
1 cup Coarsely chopped onion
1 1/2 cup Water
3 tbl WATKINS Beef Soup Mix
1 tbl Worcestershire Sauce
3/4 tsp WATKINS Tarragon
1/2 tsp WATKINS Black Pepper
1/2 tsp WATKINS Garlic Powder
Granules
2 cup Sliced carrots
3 can 15 ounces each -- norther
Or
Navy beans -- drained
Method :
• In large kettle or Dutch oven heat oil until hot. Add half
of the beef;brown on all sides;remove with slotted spoon and
repeat with remaining beef. Return meat to kettle. Add
tomatoes, onions, water, Beef Soup Mix, Worcestershire
Sauce, Tarragon, Black Pepper, and Garlic Powder Granules.
• Bring to a boil. Reduce heat and simmer, covered, until
meat is almost tender, about 1 hour. Add carrots. Simmer,
covered, until carrots and meat are tender, about 20 minutes.
Stir in beans and cook until beans are heated through, about 5
minutes. Serve hot.

Vincent Price's French Toast Santa Fe

Yield > 2
Servings
Keys : Breakfast Celebrity French France European Mediterranean
Ingredients :
Bread
2 x Eggs, beaten
1/2 cup Cream
1/2 tsp Salt
1 dsh Nutmeg
Maple syrup
1/4 cup Vegetable oil
Powdered sugar
Method :
• Preheat oven to hot (400 F). Use bread that is very dry -
2 or 3 days old.
• Cut 3 slices of bread, 3/4 inch thick. Trim crusts and cut
across diagonally to make 6 triangles. In a bowl, beat eggs
until light and frothy. Add cream, salt and nutmeg. Soak
bread, a few pieces at a time so they absorb egg-cream
mixture thoroughly. In skillet, heat 1/4 cup cooking oil. Fry
bread on both sides until golden. Remove bread and drain on
paper towel to absorb any grease. Place on baking sheet and
allow to puff up in the hot oven for 3 to 5 minutes. Sprinkle
with sugar; serve with maple syrup.
• Serves 2.

Veloute for Poultry

Yield > 1
Keys : Sauces French France European Mediterranean French Hot
Ingredients :
2 tbl Butter
2 tbl Flour
2 cup Clear chicken broth
2 tbl Chopped fresh mushrooms
(or canned sliced
mushrooms)
1 sm Bay leaf
1 pch Thyme
1/2 tsp Salt
1/4 tsp White pepper
1/8 cup Heavy cream
2 x Egg yolks
1 pch Grated nutmeg
Method :
• Heat butter in heavy saucepan. Stir in flour. Add chicken
broth and cook, stirring constantly, until smooth. Add
mushrooms, nutmeg, bay leaf, thyme, salt, and pepper. Cook
over low flame, stirring occasionally, for 30 minutes. Add
cream. Stir in yolks. Heat but do not allow to boil. Serve hot.

Vichyssoise

Yield > 6
Keys : Soups Stews French France European Mediterranean
Ingredients :
3 cup sliced peeled baking potatoes
3 cup sliced cleaned leeks, white
and
pale green parts only
6 cup chicken stock, homemade,
or low-sodium commercial
1/2 cup cream - (to 1 cup)
Salt to taste
Freshly-ground white pepper
to taste
2 tbl minced chives
Method :
• Combine the potatoes, leeks and stock in a large pot.
Bring to a boil, then simmer, partly covered, until the
vegetables are very soft, about 45 minutes.
• Cool slightly, then puree in a blender, food processor or
food mill. Remove the soup to a covered container and chill at
least 4 hours or up to 3 days.
• Before serving, add as much cream as desired and
season with salt and pepper.
• Serve in shallow bowls and garnish with chives.
• This recipe yields 6 to 8 servings.
• Chilled Watercress Soup: Decrease leeks to 2 cups; add
leaves from 1 bunch washed and drained watercress 5 minutes
before cooking time is finished. Omit chives and garnish with
watercress sprigs.
• Chilled Spinach Soup: Proceed as above, substituting
leaves from 1 bunch spinach for the watercress and adding 1
chopped garlic clove to the potato/leek mixture. Add a few
grindings of nutmeg.
• Chilled Pepper Soup: Decrease leeks to 2 cups; add 1/2
to 1 cup peeled, roasted red bell peppers (prepared at home or
from a jar) before pureeing the soup. Garnish with chopped
chives or chopped chervil.
• Chilled Asparagus Soup: Decrease leeks to 2 cups; add 1
minced garlic clove to the potato/leek mixture, and add 1 to 1
1/2 cups blanched and cut-up asparagus spears along with 3
tablespoons nonfat dry milk to the mixture 5 minutes before
cooking time is up. For a low-calorie version, skip the cream
enrichment or use only a tablespoon or two - the nonfat dry
milk makes this creamy without adding fat.
• Comments: Using this, from "Mastering the Art of French
Cooking," by Simone Beck, Louisette Bertholle and Julia Child
(Alfred A. Knopf), as a Master Recipe, you can prepare a
number of delicious summer soups.

Vegetable Croquettes

Yield > 4
people
Keys : Vegetable Hot Stove Budget French French France
European Mediterranean
Ingredients :
3 cup potatoes, medium
1 x onions, medium
1/2 cup carrots, medium
1 stk celery
1/2 cup peas
1/2 cup corn kernels
2 tsp butter
1 tsp fresh herbs (chopped)
1/10 tsp cayenne pepper
2 x eggs
1 cup breadcrumbs
1/4 cup vegetable oil
Method :
• Peel and cook potatoes in boiing salted water until
tender. Mash fine.
• Peel and finely dice onions, carrots and celery.
• Cook gently in butter until tender.
• Combine the potato, onion, cooked mixed vegetables and
spices, make spoonfuls into patties, and flatten.
• Roll them in egg and coat ith breadcrumbs.
• Heat oil in a pan and cook patties on both sides until
golden brown.
• Serve with freshly made tomato sauce.

Veal Cordon Bleu

Yield > 4
people
Keys : Veal Meats Hot Dinner Party Stove French Main Course
French France European Mediterranean
Ingredients :
4 x veal snitzels
4 slc ham
4 slc Swiss cheese
1/2 cup flour, plain
salt, pepper
3 x eggs
1/4 cup milk
1 cup breadcrumbs
60 gm butter
1/4 cup vegetable oil
Method :
• Cut each large veal steak in half and pound out each
piece of veal very thinly. Trim edges to form oval shape. You
will need 2 pieces of veal the same size to make one serving of
veal Cordon Bleu.
• Put a spice of ham, then a slice of cheese on each of the
four slices of veal, making sure filling comes to within 1cm of
edge of veal all round. Top with remaining veal slices, pressing
edges of veal firmly together to completely seal filling.
• Coat veal lightly with flour seasoned with salt and
pepper. Dip into combined beaten eggs and milk, then into
breadcrumbs, pressing crumbs on firmly. Repeat egg-and
breadcrumb process. Chill for 20 minutes.
• Heat butter and oil in large frying pan, add veal steaks
and cook gently on both sides until golden brown. Allow approx
5 minutes on each side.
• Serve with lemon wedges, buttered asparagus and yellow
squash and baked potatoes.

Veal Scaloppine with Zucchini and Cream

Yield > 4
Servings
Keys : Veal Vegetables Meats French France European
Mediterranean
Ingredients :
4 x Scaloppine of veal 1/2lb ea.
Salt and pepper
2 tbl Butter
1/4 cup Onion chopped fine
1 1/4 cup Zucchini,julienne cut
1/2 cup Dry white wine
1/2 cup Heavy cream
1 tbl Chopped parsley
Lemon slice for garnish
Method :
• 1. Place the scaloppine on a flat surface and pound lightly
with a flat mallet until quite thin. Sprinkle with salt and pepper.
• 2. Heat the butter in a large heavy skillet and add the
veal. Cook over moderateheat about 3-4 min. on each side.
Remove and keep hot.
• 3. Add the onion and zucchini to the skillet and cook,
stirring, until the onion is wilted.
• 4. Add the wine to stir and blend. Bring to a boil and cook
down until the liquid is reduced by about 1/3.
• 5. Stir in the cream and bring back to a boil. Add salt and
pepper to taste.
• 6. Return the veal to the skillet and turn to coat with the
sauce. Reheat briefly.
• 7. Transfer the veal and sauce to a warmed serving
platter. Sprinkle with the parsley and garnish with lemon
slices. This dish named: Escalopes de veau aux courgettes

Vanilla Bavarian Cream

Yield > 4 people
Ingredients :
3 x egg yolks
70 gm sugar (caster)
300 ml milk
1 tsp vanilla essence
3 tsp gelatine powder
1/2 tbl water
300 ml cream
CUSTARD:
Method :
• Soak gelatine in cold water to soften. Set aside.
• *Make an English Custard:
1. In a bowl, whisk egg yolks and sugar until thick and pale.
• 2. Bring milk to the boil with vanilla. Pour slowly onto egg
yolks, whisking as you go until combined.
• 3. Return custard to saucepan and cook over LOW heat,
stirring the bottom of the pan constantly with a wooden spoon,
until custard begins to thicken and coats the back of a spoon.
DO NOT ALLOW CUSTARD TO REACH BOILING POINT.
• 4. Remove pan from heat immediately, Stir in gelatine.
Strain custard into a bowl. Allow to cool.
• When mixture is cool but not set, fold in lightly whipped
cream. Don't over beat.
• Ladle into individual cups, moulds, or a loaf tin etc. and
allow to set in the refrigerator, about 2-3 hours.
• To unmould the cream ,dip the outside of the mould into
hot water for a few seconds, shake lightly to loosen and gently
ease out into the palm of your hand.
• Serve with fruits and fruit coulis or chocolate sauce.
• Less gelatine is required if mousse is served in a glass.

Valtrompia French Bread

Yield > 8
Servings
Keys : Breads French France European Mediterranean Hot
Ingredients :
1 pkt (11-oz) Pillsbury refrigerated
crosty french loaf
Method :
• Heat oven to 375 degrees. Remove dough from can. Do not slash top. Lightly spray Valtrompia Bread
Tube with vegetable oil spray. Place dough in Valtrompia Bread Tube. Secure covers on both ends. Bake
upright 55-60 minutes or until ends are golden brown. Remove from tube onto Non-Stick Cooling Rack. Let
cool 5 minutes Slice into 1/2-inch slices using Serrated Bread Knife. Serve with Hot Beef and Cheese Dip

Turkey Stuffed with Chestnuts - (Dinde Aux Marrons)

Yield > 1
Keys : Turkey Poultry Nuts Seafood French France European
Mediterranean French
Ingredients :
10 lb Ready-to-cook turkey
2 lb Chestnuts
2 cup Consomme
1 cup Water
2 lb Sausage meat
1 lb Lean ground pork
1 tbl Salt
1/4 tsp Pepper
1/8 cup Brandy
4 slc Salt pork (thin slices)
Method :
• With a sharp knife, cut an incision through the shell of
each chestnut. Place chestnuts on cookie sheet and bake at
450 degrees for 10 minutes. Shell chestnuts.
• In large saucepan, combine chestnuts, consomme, and
water. Bring to boil. Cover and simmer for 20 minutes. Drain
and let cool.
• In mixing bowl, combine chestnuts, sausage meat,
ground pork, salt, pepper, and brandy. Mix thoroughly.
• Stuff bird with chestnut mixture. Sew up the opening.
Cover breast of turkey with slices of salt pork. Cover with
buttered wax paper. Place on rack in roasting pan. Pour 3
tablespoons water in pan. Roast at 450 degrees for 15
minutes. Reduce oven temperature to 375 degrees and
continue roasting for 1 hour. Remove wax paper. Continue
roasting for 30 minutes. Remove salt pork and continue
roasting for 2 1/2 hours, or until well done, turning bird in
order to brown all sides, and basting occasionally with fat from
the pan. For the last half-hour, let bird stand breast-side up.
• For gravy: Pour off excess fat from cooking liquid in pan.
Add 1/4 cup boiling water and bringing to boil, scrape bottom
of pan until all brown crust is entirely dissolved. Do not
thicken. Correct seasoning.
• Comments: It is true that there is no Thanksgiving in
France, but there also, turkeys are the victims of a "sacrificial
rite." Everybody who can afford it has turkey for the two
"reveillons." "Reveillon de Noel" and "Reveillon du Jour de l'An"
are the dinner-suppers served at midnight the 24th and the
31st of December.
• In both celebrations, "Dinde aux marrons" (turkey stuffed
with chestnuts) is the highlight of the dinner - and justly so,
Because even people who don't as a rule care much for turkey
love it that way.
• Served with "Braised Celery" (recipe included in this
database) and accompanied by a great Bordeaux, it is truly
magnificent.
• Suggested Wine: A great Bordeaux or a great French
Burgundy.

Valentine Recipe for French Kisses

Yield > 1
Keys : French France European Mediterranean
Ingredients :
3 x egg whites room
temperature
1/8 tsp salt
1 cup sugar
2 dsh red food coloring
1 tsp almond extract
Method :
• Preheat oven to 300 degrees. Place the eggs whites in a
glass mixing bowl with salt Beat until the whites are stiff.
Slowly add 1 cup of sugar beating constantly. Mix in food
coloring, almond extract and coconut using a slow deliberate
mix to avoid deflating the mixture. Drop the mixture from a
teaspoon onto a greased and well-floured baking sheet. Bake
about 30 minutes. Turn oven off and let kisses sit in oven for 1
1/2 hours

Tuna Fish Omelet

Yield > 2
Keys : Omelets Egg Fish French France European Mediterranean
French
Ingredients :
1 x Egg mixture (as in Basic
French Omelet) * see note
1/8 cup Canned tuna fish cut in small
pieces
1 tbl Vegetable oil
Method :
• Add tuna fish to egg mixture. In omelet skillet, heat oil
until it is hot. Make omelet as in "Basic French Omelet."
• Comments: In this recipe the omelet is usually made with
oil instead of butter.
• Suggested Wine: A chilled dry white wine: Alsatian
Riesling; etc.

Tournedos "Innkeeper"

Yield > 4
Keys : Beef Meats French France European Mediterranean French
Hot
Ingredients :
8 x Tournedos sauteed in butter
8 slc French bread fried in butter
Butter sauteeing and frying
1/4 cup Madeira wine
1 tsp Finely chopped small white
onions
1/4 cup Consomme
1/2 cup Sliced mushrooms fresh or
canned
1/2 tsp Salt
1/4 tsp Pepper
1 tbl Manie butter * see note
Method :
• To sautee: cook tournedos in heated butter over brisk
flame for 4 to 5 minutes each side. Salt and pepper to taste.
• Arrange slices of fried bread on heated serving dish and
keep warm. Remove sauteed tournedos from pan and place
one tournedos on each slice of fried bread.
• To pan in which tournedos have cooked, add Madeira
wine and cook, scraping the bottom of the pan until the brown
crust is dissolved. Add onions and consomme. Cook over brisk
flame for 5 minutes. Add mushrooms, salt, and pepper, and
cook for 10 minutes. Add manie butter and continue cooking,
stirring constantly, for 3 minutes. Cover tournedos with
mushroom mixture. Serve hot.
• Serve with matchstick potatoes.
• Optional: Budget permitting, garnish each tournedos with
slice of truffle.
• Comments: "Tournedos" is deluxe steak. Like filet
mignon, it is cut from the tenderest part of the filet. Tournedos
is a round cut, about 2-inches in diameter and 1-inch thick.
Needless to say, it is expensive.
• It may be broiled, or sauteed in butter. It is generally
preferred sauteed because broiling makes it a little too dry. It
is cooked rare or medium-rare - never well done.
• Suggested Wine: A great Bordeaux or a great French
Burgundy.

Tripe Poulette

Yield > 4
Keys : Tripe Offal French France European Mediterranean French
Hot
Ingredients :
1 lb Tripe
1 tsp Salt
1/4 tsp Pepper
2 tbl Butter
1 tbl Flour
2 cup Clear chicken broth
2 sprg Parsley
2 x Egg yolks
1 x Lemon, juice only
1 tbl Finely chopped parsley
Method :
• Wash tripe, and place in Dutch oven or large, heavy
saucepan. Cover with water. Add 1/2 teaspoon salt, and
pepper. Bring to boil. Cover and simmer for 4 hours, or until
tripe is tender. Drain. Cut into small pieces. Set aside.
• In large, heavy saucepan, heat 1 tablespoon butter. Add
flour and cook for 1 minute, stirring constantly. Stir in chicken
broth. Add remaining salt and sprigs of parsley. Bring to boil,
stirring occasionally. Add tripe. Lower flame, and simmer for
30 minutes. Discard sprigs of parsley. Blend with egg yolks. Off
fire, add lemon juice, chopped parsley, and remaining butter
cut into small pieces. Stir until butter is melted. Serve hot.
• Serve with boiled potatoes.
• Comments: By far the most famous tripe dish is "tripes a
la mode de Caen," but the best Americans can do about it is
put it on the list of dishes they intend to try if and when they
go to France.
• However, there are many other delectable recipes which
not require special knowledge or ingredients. Both "Tripe
Poulette" and "Tripe Lyonnaise" (also included in this database)
are delicious family dishes.
• Suggested Wine: A chilled dry white wine; or apple cider.

Tian De Legumes

Yield > 1
Servings
Keys : French France European Mediterranean
Ingredients :
2 x Zucchinis
2 x Eggplants
2 lrg White onions
3 x Tomatoes
2 x Garlic cloves
Parsley
Olive oil
Salt
Method :
• I just saw this southern french recipe on TV5 a minute
ago and, since I was going to type it down, thought I should
share it with you. (SAINT-TROPEZ RECIPES ON TV5)
• in an oven-proof dish, place the vegetables which should
be cut (not peeled) in round thin slices , but not too thin (1,5
cm). place first in the dish 2 rows of zucchinis which you don't
lay flat, but on the side, then add 2 rows of tomatos, then next
to the tomatoes the eggplants and then the onions (if the
slices are too large, cut the onions and re-cut each half so that
all the vegetables have about the same height), do a second
and third round or more according to the size of your dish, but
always respecting the order 1)zucchinis, 2) tomatos, 3)
eggplants 4)
• onions.
• By then, it looks so beautiful and colourful it's almost a
shame to cook it...but,
• mince very thinly (do not press!!!) garlic add the parsley
and mince both together put this mix on the vegetables.
• spread olive oil to taste (the more, the tastier...)
• put the dish in the pre-heated oven at 200 degrees (very
high but not the maximum) let it cook for 40-45 mn.
• I intend to try it tonight...I might apologize tomorrow,
but I think it could be an easy side dish to lamb cutlets...

Tarte Citron (Lemon Tart)

Yield > 6
To 8
Keys : Citrus French France European Mediterranean
Ingredients :
1/2 lb Frozen Puff Pastry, thawed
The Juice of 6 Lemons,
(About 1 cup)
6 whl Eggs
5 lrg Egg Yolks
1 1/4 cup Granulated Sugar
1 cup Unsalted Butter, cut into
pieces
Method :
• But you don't have to wait for a reason to celebrate.
Today's recipe is the perfect ending to a rich, complex dinner.
Once assembled, this tart requires just a minute under the
broiler and then an hour to set, so it's very simple to prepare.
Try it for dessert tonight and your friends, family, and guests
will be impressed with your French pastry skills.
• If you prefer to use your own puff pastry recipe instead
of a prepared pastry dough, just follow the instructions given
below in The Kitchen Staff Tips.
• Pre-heat oven to 400-F degrees and assemble your miseen-
place, now.
• (Mise-en-place defined: French cooking method whereby
you arrange each ingredient in the prepared portions and
sequence you'll require when preparing your recipe.)
• On a lightly floured surface, roll out the pastry dough to
about an 1/8-inch-thick circle that's about 12 inches across.
Transfer the pastry to a 9-inch tart pan, preferably with a
removable bottom. Gently fit the pastry into the pan and trim
off any excess. Prick the bottom of the pastry all over with a
fork. Line the pasty with aluminum foil and weight it with dried
beans or rice, to keep the pastry from puffing up unevenly
during baking. Bake for 15 minutes and remove from the oven
when lightly browned.
• Remove the foil and weights and cool on a wire rack.
• Pre-heat the broiler.
• In the top pan of a double-boiler, mix the lemon juice,
eggs, egg yolks, and sugar over simmering water in the
bottom of a double-boiler pan. Beat the mixture for 8 to 10
minutes with a hand-held electric mixer or whisk.
• Make sure the mixture is very thick and the batter clings
to the utensil.
• Remove from the heat and whisk in the butter pieces a
little at a time.
• Pour the custard into the puff pastry shell.
• Place the lemon tart under the broiler for 60 seconds, or
until the top is just glazed. Let it sit at room temperature for
about an hour, or until the lemon filling is cooled and set.
• Slice to serve. Refrigerate any remaining tart to store,
but serve at room temperature.
• Kitchen Staff Tips: To prepare a from-scratch puff pastry,
chill 1 cup of butter or margarine. Reserve at least 2
tablespoons. Work the remaining chilled butter with the back
of a wooden spoon on a sheet of waxed paper that is twice the
size of an 9-inch by 12-inch sheet. Make sure to work on one
side of the wax paper, then fold the other side on top of the
butter, leaving room for the butter to spread as you roll it out
to an even 8-inch by 6-inch square. Chill the butter in the
refrigerator for at least 1 hour, or place it in the freezer for 20
minutes.
• Cut the reserved 2 tablespoons butter into 1 3/4 cups
sifted all-purpose flour until the mixture resembles a coarse
meal. Gradually add 1/2 cup ice water. A fork works great for
blending the dough. Cover, and let rest for 10 minutes, then
roll the dough on a lightly floured surface into a 15-inch by 9-
inch rectangle. Peel off one side of the wax paper from the
chilled butter and place on one side of the dough, then fold the
dough over the top of the butter and seal the edges. Wrap the
butter and dough in wax paper and chill for at least an hour in
the refrigerator.
• Unwrap the dough and place it on a lightly floured
surface. Roll it out to a 15-inch by 9-inch rectangle. Make sure
you roll out from the center to keep the batter and dough
layers equalized. Brush off any excess flour, then fold the
dough in thirds, turn the dough, and fold in thirds again.
• Press the edges to seal. Wrap and chill the dough for at
least an hour or freeze the dough at this time.
• To prepare your pastry, simply roll out the chilled or
thawed dough to the size required for baking. You now have 7
layers of butter and dough to form a puff pastry while baking.

Terrine De Canard Aux Poivrons

Yield > 4
Servings
Keys : Poultry French France European Mediterranean
Ingredients :
1 x 4 lb. duck
4 oz Cognac
1/2 lb Ground veal
1/2 lb Lean pork
1/2 lb Pork fat
Salt and pepper
2 tbl Green peppercorns
1/2 tsp Thyme
1 tbl Chopped parsley
1 x Egg
2 x Or
3 x Bay leaves
1/4 lb Marinated mushrooms (see
recipe)
Cornichons
Cold vegetables
Method :
• To prepare duck and remove the skin intact, turn the
duck with its back up.
• Make an incision down the back and gently pull the skin
away down to the breast on each side. Cut the skin off the
wing at the first joint and do the same at the leg. Pull the skin
inside out at the leg and wing, liberating as much as possible
with a small sharp knife. When skin is removed, sprinkle it with
a little of the cognac and reserve. Remove all meat from duck,
reserving liver. Grind meat with other meats, seasonings, egg,
and cognac. Cover with plastic wrap and let rest overnight.
Sprinkle duck liver with cognac and reserve as well. The next
day, saute a sample of the meat and correct seasonings. Line a
1-1/2 quart terrine mold, with cover, with the duck skin. Place
a layer of half the meat in the bottom.
• Lay the liver on top. Fill terrine with remaining meat.
Place bay leaves on top and fold the skin over to cover. Seal
with 2 layers of foil. Place in a bain-marie, filled 2/3 of the way
to the top of terrine with boiling water. Bake in 325 oven for 1-
1/2 hours or until a metal skewer inserted in the center for one
minute is burning hot when touched to the skin. Pour off
accumulated fat, weight with a brick, and refrigerate overnight
or for several days. Prepare Marinated Mushrooms. (SEE
RECIPE) To unmold, dip the mold in hot water and invert. Slice
and serve garnished with cornichons, vegetables, and
Marinated Mushrooms. Serve with a crock of good mustard &
crusty bread. Time includes refrigeration.
• LA TERRASSE

Tapenade Verte (Green Olive Spread)

Yield > 1
Keys : Condiments Spreads Restaurant Chef French France
European Mediterranean
Ingredients :
12 oz jar pitted green salad olives -
drained
1 x shallot -- finely chopped
1 tsp fresh lemon juice
freshly ground pepper
1/2 cup olive oil
1 x handful chives -- chopped
Method :
• In a food processor or small mixer, combine olives,
shallot, lemon juice, pepper and half of the olive oil. Add
anchovies if desired. Pulse until mixture is a course paste
consistency. Use more oil if necessary. I like to vary the
coarseness according to what I am going to serve. A coarser
consistency is good for vegetable crudites (a basket of green
onions, fennel slices, cherry tomatoes). A smoother tapenade
is good spread on thin slices of baguette, toasted, or thicker
chunks of sourdough bread.
• For a smoother tapenade, use all of the olive oil and
blend until creamy and smooth. Top with a sprinkling of chives
and serve.

Tarte Aux Myrtilles D'ete (Summer Blueberry Tart)

Yield > 8
Servings
Keys : Desserts Berry Berries French France European
Mediterranean
Ingredients :
PATE BRISEE
1 1/2 cup Unbleached white flour
2 tbl Sugar
1/2 cup Butter, chilled cut into
small pieces
1 x Egg yolk
1 tbl Fresh lemon juice
1 tbl -Cold water, more if
needed
FILLING
5 cup Fresh or frozen blueberries
2 tbl -Water
1/3 cup Sugar
1 tbl Cornstarch, dissolved in:
2 tsp -Water
OPTIONAL
1/2 pt Heavy cream, whipped
Method :
• FOR THE PATE BRISEE, stir the flour and sugar together
in a mixing bowl.
• Cut the chilled butter into small pieces and drop into the
flour. With your fingers, lightly and quickly rub the butter and
flour together until the mixture becomes crumbly, or cut it in
with a knife or pastry cutter. Whisk together the egg yolk,
lemon juice, and 1 tablespoon of water. Sprinkle the liquid
over the butter-flour mixture and continue to stir or rub this
mixture between your fingers until a ball of dough forms. Be
careful not to overwork the dough. If the mixture is crumbly,
add up to one more tablespoon water, sprinkling it over the
dough and lightly kneading it into a ball.
• On a floured board and with a floured rolling pin, roll out
the dough into a large circle. Gently lift it into a 9- or 10-inch
pie plate or tart tin.
• Patch any holes in the crust with bits of dough and trim
the edges. Flute the crust. Chill for 2 hours.
• Preheat the oven to 375 F.
• Place a sheet of aluminum foil in the bottom of the crust
and fill it with dried beans or rice to weigh it down during
baking. Bake for 15 minutes.
• Remove the crust from the oven and carefully lift out the
foil and beans.
• Bake for 5 minutes more. Cool.
• TO MAKE THE FILLING, heat in a small saucepan 2 cups
of the blueberries, 2 tablespoons of water, and the sugar.
Crush a few berries with a spoon to release the juice. When
the berries have softened and become juicy, add the
cornstarch mixture. Simmer on low heat for about 10 minutes,
stirring occasionally, until the mixture thickens. Remove it
from the heat and fold in one more cup of blueberries. Pour the
berry mixture into the baked pie shell. Top with remaining 2
cups blueberries. Cool for at least one hour.
• Serve plain or topped with fresh whipped cream, if
desired, or sweetened Creme Fraiche.

Supreme De Caneton Aux Baies

Yield > 6
Servings
Keys : Poultry French France European Mediterranean
Ingredients :
3 x (4-1/2 to 5 lb) ducklings
1 qt Black currants, canned
3 x Meduim-size turnips,
peeled
1/2 lb Unsalted butter
1 1/2 cup Duck stock
1 tbl Cassis or blackberry
liqueur
DUCK STOCK
6 x -(up to)
7 lb Duck bones, scraps, &
giblets (no liver)
1 tbl Oil
1 lrg Onion, sliced
2 x Carrots, chopped
2 x Leeks, washed & sliced
3 stalk celery, chopped
2 cup White wine
2 sprg parsley
2 x Bay leaves
1/8 tsp Thyme
1 tbl Salt
1 tsp White pepper
Method :
• Remove breasts whole from ducklings, leaving
breastbones intact. Do not skin. Place the breasts in a deep
pan. Drain currants, reserving juice, & set aside. Pour the juice
over the breasts. Cover & marinate 2 hours in refrigerator.
Turn occasionally so breasts marinate evenly. Cut turnips into
36 balls, using a melon baller. Melt 4 tbs of butter in a small
saucepan over low heat. Saute balls until tender; do not
overcook. Remove & keep covered. Preheat oven to 325F.
Remove breasts from juice & drain.
• Reserve juice. Cut each breast in half down center
through breastbone. Melt 1/2 cup of butter in a 10-inch
ovenproof saute pan. Brown breast halves skin-side down.
Place pan in preheated oven & bake until breasts are tender,
about 25 munites. Remove breasts from pan. Season lightly
with salt & pepper & keep warm. Deglaze saute pan with berry
juice and Duck stock.
• Reduce slowly until sauce begins to thicken. Do not boil.
Add cassis & 2 tbs of butter. Add currants & a dash more salt &
pepper. Remove skin and warm bones from breasts. Thinly
slice each half & arrange on 6 warmed dinner plates. Pour
cassis sauce over each plate & serve. Turnip balls should be
placed alongside duckling but not napped with sauce. DUCK
STOCK: Trim fat & remove skin from duck bones & scraps.
Wash well. Set aside with giblets. Pour oil into 6-8 quart
stockpot, add the onion, carrots, leeks, & celery. Cook over
moderate heat about 3 minutes. Place bones, scraps, & giblets
on top of vegetables. Sweat together over moderate heat
about 10 minutes. Shake pan occasionally, but do not stir. Add
wine, 3 cups warm water, and seasoning and bring to a full
boil. Remove any scum that surfaces. Lower heat, cover, &
simmer about 3 hours. Remove from heat and allow to cool.
Strain through a fine sieve into a clean pot. Reheat stock or
freeze for future use.
• LE BAGATELLE
• K ST, NW WASH. DC. WINE: CHATEAU
• GRUAUD-LAROSE, ST.-JULIEN, 1971