1600S French - Recipes - Page 10

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Results 91 - 100 of 4,250 for 1600s french

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91. FRENCH CANADIAN CORTON

If using tenderloin, put through grinder. Mix meat with onion, salt and pepper and enough water to cover. Bring to a boil; lower heat and ...

92. FRENCH CANADIAN PORK PIE

Fry pork with the onion until a golden color. Add the seasonings. Mash the potatoes and add to the pork mixture. Put this into the pie ...

93. FRENCH FRIED EGGPLANT

After peeling eggplant, cut in 1/2 inch slices. Cut slices in 1/2 inch strips. Mix together flour, onion salt and pepper. Combine egg, milk ...

94. CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

In France, a baguette can only contain wheat flour, yeast, salt and water. This is defined by law, and anything else cannot be called a ...

95. FRENCH MADELINES

Stir eggs and sugar into top of double boiler until creamy and lukewarm. Remove from heat and beat until cool; add flour gradually, mixing ...

96. FRENCH FRIED ONION RINGS, CAULIFLOWER OR MUSHROOMS

In a bowl, blend the above ingredients to make a thin fritter batter. Beat until smooth. Set aside. Slice onions into rings and separate to ...

97. FRENCH MEAT PIE - TOURTIERE

Combine all ingredients except pastry and egg yolk. Blend thoroughly. Simmer, uncovered, for 30 minutes, stirring frequently. Skim any ...

98. FRENCH BREAD (BAGUETTES)

In a large bowl dissolve yeast, sugar, salt and warm water. Let stand 10 minutes. Stir in 4 cups flour. Turn out onto floured surface. Lift ...

99. FRENCH SILK PIE

Bake the pastry shell (or graham cracker or chocolate cookie crust) in 450 degree oven for 10-12 minutes. Melt the chocolate in double ...

100. FRENCH SILK PIE

Blend butter and add sugar, vanilla and chocolate. Blend together, add eggs, one at a time, beating 3 to 5 minutes after each egg. Pour ...

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