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Results 111 - 120 of 154 for whole filet
Bone and trim breasts from ... fryers. Leave breasts whole with skin still attached. Sprinkle ... into flat, round filet. Place on a saucer, ... side. Do not overcook.
112. FILET LYONNAISE
Trim fat from tenderloin. Make a double butterfly cut. Pound with a meat mallet to a 14 x 8 inch rectangle. You could have the butcher do ...
113. FILETS 'N COGNAC
Marinate steaks in pepper and 1/4 cup cognac for 30 minutes. Remove and pat dry. Season with salt. In large heavy skillet, melt 2 ...
Chop carrots, onion, celery into small pieces. Peel potatoes and quarter. Put roast in roasting pan and season with garlic and pepper. Mix ...
115. FILET STROGANOFF
Heat oil in pan. Dust beef with flour, shaking off excess. When oil is hot, add meat and onions. Brown meat, then add pickle, mushrooms and ...
Melt butter and oil in ... through. Meanwhile broil filets, any firm white fish ... pepper flakes added to the sauce during cooking is excellent.
117. FISH FILET BATTER
Mix well. Batters made with egg and WATER are crispier than those made with milk.
Poach the fish in the dry vermouth, scallions and butter mixture (it should simmer for about 3 minutes, don't overcook). Transfer the sole ...
1. Cut fish fillets into portions. 2. Chop shallots and parsley. 3. Slice mushrooms. 4. Scald milk. 5. Have all other ingredients handy, ...
120. FILET RAYMONDE
Season the tenderloin on all sides with seasoned salt, pepper, and garlic powder. Mix the next 6 ingredients and pour over the tenderloin ...
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