1372 julia child supremes volaille champignons Recipes

chicken breasts, boneless and skinless, ham, cooked, swiss cheese, egg , lighlt beaten, salt, pepper, salt, butter, flour, mushroom, quartered, shallot, finely chopped, dry white wine, tomato, peeled, seeded, and diced, heavy cream

button mushrooms, cleaned, chicken stock, butter, garlic cloves

button mushroom, very fresh, white wine, olive oil, lemon juice, coriander seed, dried thyme, bay leaves, crumbled

white bread, mushroom, finely chopped, butter, shallots, lemon , juice of, sour cream

fresh large mushroom, onion, minced, butter, minced clams, drained, salt, pepper, ground nutmeg, fresh parsley, chopped, melted butter

milk, water, egg, salt, white sugar, margarine, ground cinnamon, ground nutmeg, orange zest, bread flour, active dry yeast, raisins (optional), sugar, water

sugar, butter flavored shortening, egg, vanilla extract, almond extract, all-purpose flour, baking soda, cream of tartar

all-purpose flour, baking soda, white sugar, semisweet chocolate chips, brown sugar

cubed seeded watermelon, english (hothouse style) cucumbers, chopped, red bell peppers, chopped, onion, chopped, jalapeno pepper, finely chopped, lemon juice, olive oil, chopped fresh mint, minced fresh ginger, honey, pineapple juice, mint leaves

bacon, chopped onion, sweet onions, dry white wine, chopped fresh thyme, salt, ground black pepper, beef stock, cooking sherry, toasted french bread, gruyere cheese

yukon gold potatoes , or other waxy, boiling potatoes, cider vinegar, chicken stock or potato-cooking water, chopped onion, chopped celery, crisply cooked bacon, chopped or crumbled, chopped pickle, sweet or dill, hard-boiled eggs, peeled and sliced thin, chopped fresh chives or scallions, including a bit of their tender green, salt and freshly ground white pepper, mayonnaise , homemade if possible, sour cream (optional), crisp whole red-leaf or other lettuce leaves, canned red pimiento, diced ; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

whole boneless skinless chicken breasts , about 1 1/4 lb, egg, salt & freshly ground black pepper, peanut oil or 1 tsp vegetable oil or 1 tsp corn oil, fine homemade breadcrumbs (see technique), flour, butter , preferably clarified, prosciutto, cheese , preferably gruyere or 4 slices fontina

button mushrooms, anchovy fillets, olive oil, mint sprig, lemon juice, parsley sprigs

butter, softened, bread crumbs, chopped parsley, chopped garlic, chopped toasted almonds, diced ham, chopped white mushrooms, salt and pepper, white mushrooms, stems and caps separated, cooked escargot, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

mushrooms, bacon, onion, finely chopped, chopped green pepper, soft bread crumbs, season salt, parsley, chicken broth to moisten

oyster or chantarelle mushrooms., garlic slivered, table spoons virgin olive oil, dry sherry, chopped flatleaf parsley, generous pinch of cayenne pepper, salt to taste

minced shallots, dry white french vermouth or dry white wine, more chicken stock, salt and freshly ground pepper, unsalted butter (optional)

fine, fresh 3 1/2 lb chicken, salt and pepper, fresh sage leaves (or 4 sprigs of fresh tarragon or 1/2 tsp dried herbes de provence), lemon, cut in 1/4-inch slices, unsalted butter at room temperature, mixed roughly chopped carrots and onions