Popular Recipes

	Cailles Rôties Farcies Madame Brassart (Quails Stuffed with Goose Liver and Wild Rice) 1
	Pâte Brisée / French Shortcrust Pastry 1
	Italian Merengue 1

Recipes listed from this edition: 3

Recent Reviews

Italian Merengue reviewed by friederike

Hard to rate. I overlooked the reference to which stadium the sugar should reach, and, as nothing continued to happen and I was eager to get on with my cooking, I used the sugar in an apparently semi-dissolved state - once I took it from the stove it...
read more »

Pâte Brisée / French Shortcrust Pastry reviewed by friederike

The authors explain that the typical English shortcurst pastry normally contains equal amounts of butter and lard. They do not (explicitly) explain, though, that English shortcrust pastry usually doesn't contain eggs - at least that is what I have read...
read more »

Cailles Rôties Farcies Madame Brassart (Quails Stuffed with Goose Liver and Wild Rice) reviewed by friederike

If you’ve never boned a quail (or any other bird, in fact), reckon with several hours of preparation for this one. Unfortunately, we didn’t, and ended up having our Christmas Dinner at midnight. What was worse was that we had screwed up these delicate...
read more »