|Complete Confectionary Techniques|
|by Ildo Nicolello|
Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef.
1 - 10 of 23 for hollande sauce
Result Page: 1
Spread thickly cream ... 6 pieces of Holland Rusk. Top cream ... tomato. Combine first 6 ingredients. Spoon over Holland Rusk with cream cheese and tomato.
Combine all ingredients ... Serve with following sauce: 1 tbsp. ... until golden brown. Add Worcestershire sauce and beef broth. Cook 1 minute. Add parsley.
Lay a large ... rusk. Cover with marchand de vin sauce. Cover next with tomato and then egg. Top with Hollandaise sauce. Garnish with a sprinkle of paprika.
Heat the oil ... chicken broth, tomato sauce, and julienne ... 10-15 minutes over a low flame until vegetables are cooked. Before serving, add Mozzarella.
Heat oil in large saucepan over medium-high heat. Add onion, celery, bell peppers and garlic; cook 2 to 3 minutes. Add tomatoes; cook 2 to 3 minutes, ...
Dip steak in ... wine and soy sauce. Add to ... meat. Serve with Chinese noodles or rice. Serves 4 to 6. NOTE: To use less tender cuts of meat slice thin.
Brown meat in ... Worcestershire and soy sauce to meat and ... slowly until meat is tender. Blend mustard and cornstarch, add to pan. Boil until thickens.
Melt butter in 4-quart pot. Add onions and saute until soft and transparent. Add broth; cover and simmer 10 minutes. Stir in wine; heat through and ...
Mix together first 5 ... Blend in can of crab meat. Place on Holland rusks, layering crab, cheese, tomato and bacon. Bake at 325 degrees for 20 minutes.
Mix cream cheese, mayonnaise, catsup (cocktail sauce) and Worcestershire ... crab, cover with slice of cheddar on top. Bake at 325 degrees for 30 minutes.
Result Page: 1
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