|Food Lover's Guide to Paris, 4th edition|
|by Patricia Wells|
An internationally acclaimed authority on French cuisine, an award-winning cookbook writer, and restaurant critic for France's weekly Internationa...
Results 61 - 70 of 7,010 for egg cream
Hard boil 5 eggs, cool and ... minutes. Toast bread and butter. Cover toast with creamed egg mixture and sprinkle top with egg yolk which was held aside.
Cook: Slice eggs and layer with asparagus. Cover with sauce. Top with fine bread crumbs and dot with butter. Bake 30 minutes at 325 to 350 degrees.
In a heavy ... sticks, vanilla bean, egg yolks and lemon ... chill 3 hours. Sprinkle powdered cinnamon over custard. Serve with pirouettes or vanilla wafers.
Combine melted butter ... layer of sliced eggs in buttered dish, then asparagus mixture, repeat. Heat but do not cook in 350 degree oven. Serve over toast.
Add milk if necessary. Turn in ice cream freezer.
Saute in 4 ... 8 hard boiled eggs (halved lengthwise) cover with grated Cheddar cheese and bread crumbs. Bake in preheated oven at 350 degrees for 45 minutes.
Cream butter, cream cheese, ... chocolate and wax (see previous recipe), dip and cool. You can flavor your butter cream with any flavoring you wish as creams.
Combine Egg Beaters, pudding, sugar ... in blender and mix well. Add vanilla. Put in container and add enough milk to fill. Taste for sweetness. Freeze.
Boil eggs. Prepare white sauce. Salt to taste. Chop boiled eggs into white sauce while heating. Mix well and pour over toast. Serve while hot.
In medium saucepan, ... stirring constantly. Shell eggs. Cut in slices or wedges. Add to cream sauce and serve over toast or boiled potatoes. 3-4 servings.
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