Eggs Jannette This unusual, inexpensive dish and the one that follows exemplify how good and versatile something as simple as a hard-cooked egg can be. The Eggs Jeannette are named...
Brown Rice by Jacques Pépin from Jacques Pepin Celebrates ( Knopf , 2001) Makes 6 servings Rate this recipe Buy the Book convert Ingredients 2 tablespoons unsalted butter 1 ...
Broiled Trout with Cream Truites Grillées a la crème (Serves 6) This is an excellent dish when made with fresh trout, but quite tasteless when made with frozen trout....
Parisienne Gnocchi Parisienne Gnocchi are marvelous little dumplings made of pâte a choux dough, poached in water and finished in the oven. They can be served as a first cour...
Carrot and Walnut Salad The ingredients for this salad, and the one that follows, are available year round. Both salads improve and develop in flavor in the refrigerator, especiall...
Frozen Pineapple Parfait I make this dessert with frozen pineapple juice concentrate, which is a natural, pure reduction of juices, usually without sweeteners. Soaking the ladyfing...
Roe and Liver Persillade from Everyday Cook Home Page About the Site Recipe of the Month Special Tips Jacques' Books Appearance Schedule You are Logged In Help and Questions Bio Ja...
Braised Veal Shank (Jarret de Veau Provencale) (Serves 6) 2 veal shanks (about 2 pounds each and 6 to 7 inches long), cut across into 3 pieces each, with the bone 1 teaspoon salt 1...
Cats' Tongues Langues de Chat (Yield: About 45 Cookies) 3/4 stick sweet butter 1/2 cup sugar dash of vanilla extract 2 egg whites 1/2 cup all-purpose flour Grease and flour 3 or 4 ...
