25514 jus veau thickened stock Recipes

lanas peach-apricot-blueberry cobbler, granulated sugar, cornstarch, sliced peaches, drained , juice reserved, apricots, fresh or forzen blueberries, butter, cinnamon, nutmeg, all purpose flour, granulated sugar, baking powder, salt, butter softened, egg, heavy cream, honey, at room temperature, ground cinnamon, preparation, in a medium saucepan , mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice., cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes. remove from heat; stir in butter, cinnamon, and nutmeg. add peaches, blueberries, and apricots, spoon fruit mixture into a 1 1/2 quart baking dish., in a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well. spoon batter over fruit mixture., bake cobbler in a 400o preheated oven until topping is lightly browned , about 30 minutes., transfer cobbler to a wire rack to cool slightly., prepare whipped topping , beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form. serve cobbler warm, topped with honey spiced whipped cream.(i sometimes just sweeten cream with sugar).

peach-apricot-blueberry cobbler, cook time : 30 minutes, granulated sugar, cornstarch, sliced peaches, drained , juice reserved, apricots, fresh or frozen blueberries, butter, cinnamon, nutmeg, all purpose flour, granulated sugar, baking powder, salt, butter softened, egg, heavy cream, honey, at room temperature, ground cinnamon, preparation, in a medium saucepan , mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice., cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes. remove from heat; stir in butter, cinnamon, and nutmeg., add peaches and apricots, spoon fruit mixture into a 1 1/2 quart baking dish., in a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well., spoon batter over fruit mixture ., bake cobbler in a 400o preheated oven until topping is lightly browned , about 30 minutes., transfer cobbler to a wire rack to cool slightly., prepare whipped topping , beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form. serve cobbler warm, topped with honey spiced whipped cream.

veal breast (bone in ), boneless veal shoulder, trimmed and cut into 2-inch pieces, water, fresh parsley sprigs, fresh thyme sprigs, bay leaf (not california ), black peppercorns, onions, halved, carrots , quartered crosswise, leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces, unsalted butter, mushrooms, quartered, unsalted butter, all-purpose flour, egg yolks, creme fraiche, fresh lemon juice

roll sausage meat, veal escalopes (you may use chicken breasts in place of veal scallops), boneless ham steaks, streaky bacon (i usually go with 12 slices), green onions (spring onions finely chopped), chopped chives, double cream (may use whipping cream if unavailable), egg (beaten ), brandy, pistachio nut, salt (or to taste), milled pepper (or to taste), butter (enough to brush over a piece of foil to hold bundle)

butter, apples (cored & sliced ), mushroom (medium-size, quartered ), calvados or 1/4 cup apple brandy, demi-glace (see kitchen dictionary), whipping cream, all-purpose flour, veal escalopes (6 5-oz servings), vegetable oil

veal shoulder, in 2-inch cubes, veal or 2 quarts chicken broth, warm, carrot, peeled, in 3-inch chunks, leeks, cleaned, trimmed to 4 inches with two outer layers removed, stalk celery, in 2-inch pieces, bouquet garni (bay leaf, thyme branch, 10 sprigs flat-leaf parsley), salt, white mushrooms, trimmed, white pearl onions, blanched and peeled, heavy cream, egg yolks, lemon juice, fresh ground white pepper, flat leaf parsley (to garnish ), basmati rice or 1 1/2 cups jasmine rice, steamed

boned veal shoulder, cut into 1- to 2-inch chunks, fat-skimmed chicken broth, carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice, dried bay leaves (3 to 4 in . long), white or black peppercorns, mushrooms (about 1-in.-wide caps ), butter or margarine, frozen cooked small onions (about 1 in. wide ), grated lemon peel, whipping cream, chopped parsley, cornstarch, lemon juice, salt

beef eye round, water, red wine, bay leaves, au jus mix, au jus mix (for sauce), dijon mustard, minced garlic (from jar), minced onions or 2 tsp onion powder, dried basil, dried rosemary (crushed ), dried tarragon, salt, salt (for searing ), ground black pepper, black pepper (for searing ), extra virgin olive oil (for searing )

standing rib roast (3 or 4 ribs), water, red wine (cabernet sauvignon), garlic cloves, shallot (sliced ), bay leaves, au jus mix, dried thyme, granulated garlic powder, dried basil, dried rosemary (crushed ), dried tarragon, salt, ground black pepper, sugar (for the au jus), extra virgin olive oil

fish stock (see tips, below ), carrots , cut into 1-inch by 1/4-inch sticks, celeriac, peeled and cut into 1-inch by 1/4-inch sticks, parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks, celery stalks, chopped, all-purpose flour for thickening (optional), heavy (whipping ) cream, sugar, good red wine vinegar , or to taste, salted veal stock (optional), fine sea salt, mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks, recipe >fish dumplings, egg yolks, sour cream, chopped fresh chives for garnish (optional)

stewing beef cubed, red potatoes sliced in quarters, baby carrots, frozen pearl onions, beef broth / stock, au jus gravy mix, tomato paste

gruyere , rind discarded, canadian bacon, veal tenderloin (1 1/4 lb), trimmed and cut crosswise into 4 equal pieces (tournedos), unsalted butter, creme fraiche

leg of veal , boned and cut in 2 cubes, onions, thinly sliced, butter, flour seasoned with salt and pepper, red wine (beaujolais), shallots, finely chopped, garlic, finely chopped, fresh (or 1 tsp dried) basil, garnish: finely chopped parsley

veal, round 1/2-inch thick, boiled ham, swiss cheese, all-purpose flour, slightly beaten egg, milk, fine dry breadcrumb, butter or 1/4 cup margarine, white wine (optional), watercress (to garnish )

veal scallops, cut about 3/8 inch thick and pounded 1/4 inch thick (about 4 oz. each, each should measure 6 x 4-inch before pounding), eggs, lightly beaten with 2 tblsp. milk, flour, imported swiss cheese, cut in 4 strips, each 3-inch long, 1-inch wide and 1/4-inch thick, boiled ham , each 3-inch sq. and 1/8-inch thick, fine dry breadcrumb, butter, vegetable oil, lemon slices, paprika

butter, sliced onions, veal liver, cut into 4 (4-oz) pieces, salt, freshly ground black pepper, flour, potato gratin , recipe follows, heavy cream, egg yolks, salt, white pepper, baking potatoes , like russets, peeled and thinly sliced, (vertically), gruyere, grated

refrigerated cooked beef roast with au jus sauce (i like hormel), cooked rice, garlic, minced, diced tomatoes , with juice, diced green chilies, green olives, roughly chopped, oil, pepper, salt (to taste), cayenne (optional)

duck drumsticks, salt, chopped fresh thyme leaves, chopped rosemary leaves, pepper, chopped garlic, duck fat, oyster mushrooms, domestic mushrooms, garlic, chopped, chopped parsley, seedless tomatoes, quartered, olive oil, duck foie gras, duck breasts, salt and pepper, butter