|A Chef in Provence|
|by Edouard Loubet|
In this cookbook, Edouard Loubet shares the recipes that have earned his restaurant, 'Moulin de Lourmarin', two Michelin Stars.
Results 1 - 10 of 58 for how to make scrapple
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This is a ... recipe that belonged to my grandmother. Take ... boils thicken the scrapple with cornmeal. Stir ... cornmeal. (This freezes very well, too.)
In an 8 ... for 1 1/2 to 2 hours. (25 ... 5 ingredients. Dissolve scrapple in liquid and ... while cooking, always stirring. Place mixture in pans to harden.
Combine cornmeal, milk, ... sausage finely; add to cornmeal mixture. Pour ... To serve, cut scrapple into 1/3 inch ... syrup, if desired. Makes 6 servings.
In a saucepan, ... wrap and refrigerate. To serve, unmold and ... medium heat; brown scrapple on bait sides. ... maple syrup if desired. Yield: 6 servings.
Simmer pork necks, ... and savory. Bring to rolling boil. Gradually ... pans and refrigerate. To serve, slice and pan fry in hot oil and a bit of butter.
Combine cornmeal, milk, ... sausage finely, add to cornmeal mixture. Pour ... slices and dip in flour. Fry slowly in butter. Fry for about 15 to 20 minutes.
Cook meat, vegetables ... pieces. Add cornmeal to meat and stock ... golden brown. Serve hot, with syrup. Unfried slices can easily be frozen for future use.
Combine cornmeal, milk, ... about 10 minutes. Crumble sausage finely; add to cornmeal mixture. Pour into 7 1/2 x 3 1/2 x 2 inch loaf pan. Cover and chill.
Bring water, stock or broth to boil. Combine rest ... chill, 12 hours. Slice 1/4 or 1/2 inch slices. Dust with flour and fry in shallow hot fat until golden.
In a saucepan, ... wrap and refrigerate. To serve, unmold and ... over medium heat. Brown scrapple on both sides. Serve with maple syrup. Yield: 6 servings.
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