|Secrets of Good French Cooking|
|by Pierre Paillon|
The artistry of French culinary skill is perhaps unmatched in all the world...and so difficult to achieve.
1 - 10 of 10 for mei yen
Add chicken stock to boiling water; cook peas in boiling water until barely tender. Drain liquid and save, set peas aside. Add enough cream to ...
Bread 4 pork ... inch thick with Mei Yen powder. Also put ... and heat hominy in the water it is canned in. Pour off water, add gravy to hominy, delicious!
Saute mushrooms in ... butter. Sprinkle with Mei Yen while they brown. ... cream, add reserved mushrooms, heat for 1 minute longer. Do not boil. Serves 4.
Brown chicken in ... casserole; season with Mei Yen and pepper. Combine ... remaining chervil. Serve with steamed browned or wild rice. Makes 4 servings.
Brown pork chops ... pan. Season with Mei Yen. Arrange chops ... Skim off any excess fat. Serve hot from casserole or baking dish, using the sauce as gravy.
Serving Size: 1 tablespoon Calories: 6 per serving Exchange: 1 serving = 1 Vegetable A In a large saucepan, combine first 9 ingredients. Combine ...
Cook beans with dill seed and bacon over low heat for 30 minutes. Let sit overnight. In a saucepan, melt butter; add flour, milk and bean juice. Add ...
Scrub zucchini, cut ... in water and Mei Yen for 5-7 minutes; ... greens. Add toasted onion to dressing, shake well again and spoon over salad. Serves 4.
Melt butter in ... base with wine, Mei Yen, salt and ... vegetables are barely tender and still crisp about 7 or 8 minutes. Serve at once. Makes 6 servings.
Use the large, ... crisp-tender about 10 minutes. Add wine, Mei Yen and almonds. Cook 2 to ... Sprinkle with parsley and serve at once. Makes 6 servings.
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