Craig Claiborne's A Feast Made for Laughter |
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½ cup ½ teaspoon bay leaf blend boil butter carrots celery cheese chef Chinese chopped onion Claiborne Cognac cold cookbook cookery cooking couscous cover Craig Craig Claiborne crêpes cuisine cup heavy cream dining Drain egg yolks fillets fish flour foie gras following recipe French freshly ground pepper friends garlic Gourmet magazine heat heavy cream Jacques Pépin kitchen lemon juice lobster meal meat minutes mixing bowl mixture mother mousse mushrooms mussels mustard never onion parsley pepper to taste Pierre Franey pound Preheat the oven Remove restaurant roast salad salmon Salt and freshly salt and pepper salt to taste sauce saucepan and add servings shallots shrimp simmer skillet slices Soulé soup spoon sprigs fresh Sprinkle stirring sugar Tabasco sauce tablespoons tablespoons butter tablespoons finely chopped tablespoons of butter teaspoon teaspoon dried thyme tomatoes truffles veal white wine wire whisk Worcestershire sauce YIELD York