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_T.jpg "Chicken Liver And Port Pâté")
Chicken Liver And Port Pâté
500g chicken livers ⅓ cup port 90g butter 1 small onion, finely chopped 1 clove garlic, crushed ⅓ cup cream ¼ teaspoon ground nutmeg ½ teaspoon ground thyme 1 teaspoon_T.JPG "Coquilles Saint Jacques")
Coquilles Saint Jacques
750g scallops 250g baby mushrooms 2 cups water 1 chicken stock cube 1 cup dry white wine 60g butter 2 tablespoons cornflour ¾ cup milk ½ cup cream 2 teaspoons lemon juice 30g butter,- Country Terrine
1 ½ lb beef livers (or pork livers) ½ cup heavy cream ½ lb pork fat 1 ½ lb pork, boneless 1 large onion, chopped 1 tablespoon butter 2 cloves garlic, crushed 1 tablespoon basil, Dried 1 _T.jpg "Duck And Orange Terrine")
Duck And Orange Terrine
750g duck livers 125g butter 2 cloves garlic, crushed 1 cup stale white breadcrumbs ½ cup orange juice 4 eggs ½ cup cream ¼ cup Grand Marnier 1 orange ¼ cup sugar ¼ cup_T.JPG "Fresh Herb Soufflés")
Fresh Herb Soufflés
45g butter 1½ tablespoons plain flour 1 cup milk 3 eggs, separated 1 tablespoon chopped parsley ½ cup chopped fresh basil 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives_T.JPG "Fresh Pea Timbales")
Fresh Pea Timbales
750g fresh peas, shelled 4 eggs 300g carton sour cream ¼ cup grated parmesan cheese Mint hollandaise: ¼ cup white vinegar 2 egg yolks 2 tablespoons chopped fresh mint 2 teaspoons lemon- Herb Pâté
1 lb pork, with fat ½ lb boneless veal 1 large onion, chopped 3 cloves garlic, minced 1 tablespoon butter 1 ½ cups spinach, chopped 3 tablespoons brandy 1 egg 1 ½ tablespoons fresh basil 1 ½ _T.jpg "Layered Crab And Avocado Pâté")
Layered Crab And Avocado Pâté
1 butter lettuce 15g butter 3 teaspoons plain flour 2 tablespoons milk 2 tablespoons mayonnaise 1 tablespoon cream 2 teaspoons tomato paste 1 teaspoon lemon juice ½ teaspoon dry mustard_T.jpg "Pork And Veal Terrine")
Pork And Veal Terrine
1kg pork and veal mince 2 onions, chopped 6 bacon rashers, chopped 2 cloves garlic, crushed 2 eggs, lightly beaten 2 cups stale white breadcrumbs 2 tablespoons brandy ½ cup fruit_T.jpg "Salmon Mousse")
Salmon Mousse
2 tablespoons lemon juice 1 tablespoon white vinegar 3 eggs, separated 125g butter, melted 440g can red salmon, drained ½ cup thickened cream ¼ cup mayonnaise 3 teaspoons gelatine 2_T.jpg "Scallop Quenelles")
Scallop Quenelles
500g scallops 2 egg whites ½ cup thickened cream 4 green shallots, chopped 1 teaspoon grated lemon rind SORREL SAUCE 45g butter 1 small leek, chopped 2 cups coarsely chopped sorrel 1_T.jpg "Seafood Terrine")
Seafood Terrine
500 g scallops 60 g butter 2 green shallots, chopped 2 tablespoons brandy 500 g white fish fillets 1 cup stale breadcrumbs ¼ cup milk 3 eggs, separated ¼ cup cream 500 g uncooked_T.jpg "Spinach And Chicken Terrine")
Spinach And Chicken Terrine
1 bunch English spinach CHICKEN FILLING 15 g butter 1 onion, finely chopped 2 bacon rashers, chopped 2 teaspoons curry powder 4 chicken breast fillets, chopped ¼ cup cream 2 eggs,_T.jpg "Watercress Roulade")
Watercress Roulade
60g butter ⅓ cup plain flour 1 cup milk ⅓ cup grated parmesan cheese 2 cups chopped fresh watercress 4 eggs, separated FILLING 100g packaged cream cheese ¼ cup sour
