Paul Bocuse’ Sauce Bordelaise [BASE] Posted on: Thursday May 30, 2019  

Paul Bocuse’ Sauce Bordelaise

Course: Base, Savory Base, Sauce

Difficulty: Easy

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Ingredients : Shallots, Beef stock, Laurel (bay) leaves, Thyme, Red wine,

Languages:  English  |   Français

Paul Bocuse’s Boeuf Bourguignon Posted on: Friday May 31, 2019  

Paul Bocuse’s Boeuf Bourguignon

Course: Main Dish, Meat Stew, Meat

Difficulty: Intermediate

Servings: 8

Preparation Time: 30 Minutes

Cooking Time: 3 H

Chef: Paul Bocuse

Book: Paul Bocuse: The Complete Recipes

Ingredients : Garlic, Beef, Carrots, Celery, Mushrooms, Cognac, Tomato paste, Shallots, Diced bacon, Laurel (bay) leaves, Parsley, Red wine, Orange zests,

Languages:  English  |   Français

Julia Child’s Sautéed Mushrooms in Madeira Sauce Posted on: Wednesday August 2, 2017  

Julia shows us an appetizing way of using mushrooms in a brown Madeira sauce, a traditional French recipe that is one of my favorites

Course: Main Dish

Difficulty: Easy

Servings: 3

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Ingredients : Mushrooms, Shallots, Madeira, Brown sauce,

Languages:  English  |   Français

Julia Child’s French Escargots Posted on: Sunday March 12, 2017  

A french tradition, the Escargots by Julia Child

Course: First Course

Difficulty: Easy

Yield: 12 Escargots

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 10 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Ingredients : Garlic, Shallots, Parsley,

Languages:  English  |   Français