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 trou...
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Mackerel in Vinagrette Mackerel is an inexpensive, moist fish with few bones, so it is economical and easy to eat. Like salmon and bluefish, it has a dark layer of fatty meat under...
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Melon in Honey You can make this fast dessert with any kind of melon, though a mixture (honeydew and cantaloupe in our recipe) provides attractive contrast in color as well as text...
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Mushroom, Tomato and Nut Mix This is a great versatile mixture, delicious in salads, sauces, stews, and sandwiches. I use it several times in this book. It helps to season everythi...
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Chicken in Mustard Sauce This dish, which can be assembled quickly, goes well with sauteed zucchini, as well as with boiled potatoes, buttered noodles, or the rice pilaff. You can ...
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Citrus and Raisin Compote Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the fat...
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Crepes Soufflés These crepes are folded over to enclose a soufflé mixture, then baked in the oven where they puff like a soufflé, becoming very light and prett...
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Flameed Bananas A flambéed dish is always festive. The ingredients are prepared in the kitchen, or right at the table on an alcohol burner or portable gas stove; at the last...
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