Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
What to cook with: carrots
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Main Dish Meat
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
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Base Savory Base Sauce Brown Sauce
Julia Child’s Brown Sauce
A beautiful sauce that Julia claimed was one of the best savory sauces
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Main Dish Meat Stew Meat
Rabbit Stew, a French delicacy
The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me