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Results 61 - 70 of 243 for chervil 8203
Clean the fibrous portion from the scallops; wash briefly in cold water and drain. Clean or thaw the shrimp and cut into scallop-size ...
62. REMOULADE SAUCE
Fold the gherkin, the mustard, the capers, the parsley, the chervil, the tarragon and the anchovy paste into the mayonnaise. Makes about 1 3/4 cups.
Boil asparagus until just tender. Remove bottom of stalks and set aside. Take and chop all the herbs fine. Melt the butter. Place the ...
Take all ingredients, except olive oil, and place them in a blender container. Whirl until well blended. Remove top of blender and add the ...
In large saucepan, melt butter ... chicken, 1 teaspoon chervil or parsley and a pinch ... Lower heat and cook 5 minutes. Serve over rice or pasta.
To Roast Lamb: Rub leg with mixture of 1/2 teaspoon white pepper and 1 teaspoon salt. Place large saute pan on high flame. When pan is hot, ...
67. RULLEPOLSE
1. Pound meat on both sides to flatten and tenderize. Sprinkle evenly with spices and onion. It is easier to roll if you leave a 1" ...
Sprinkle roast with paprika; rub into surface. Combine herbs; rub over surface of roast. Place on rack in open roasting pan. Insert meat ...
69. POTATO SOUP
An all-time favorite that can ... pieces of potato. Add chervil, parsley and whipping cream. Simmer five more minutes. Add butter and serve hot.
70. REMOULADE SAUCE
Combine ingredients, mixing well and refrigerate until served on cold meat, poultry or shell fish.
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