Up and Down the French Alps
Zexxy's wife
Zexxy's wife
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Ingredients

  • 3/4 cup water
  • 1-1/2 ounce butter
  • salt and pepper to taste
  • 3-1/2 ounces flour
  • 1 pound salmon filet
  • 7 ounces butter
  • 2 eggs
  • 4 yolks
  • 1 cup asparagus
  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 onion
  • 1 garlic clove
  • 1 pinch mace
  • 1 cup whole milk
  • 1/2 pound mushrooms
  • 2 tbsp butter
  • 2 tbsp finely chopped shallots
  • 2 tbsp flour
  • 1 cup milk
  • 1/3 cup heavy cream
  • 1 egg yolk
  • 1/4 cup freshly grated
  • 1.2 lb flour
  • 1/2 oz yeast
  • 1/4 lb granulated sugar
  • 1 or
  • 2 tbsp tablespoons
  • 6 eggs
  • 2/3 lb butter
  • Salt
  • 7 or
  • 8 tsp of
  • 1 tsp sugar
  • 30 minutes
  • 800 g potatoes
  • Salt
  • Pepper
  • Nutmeg
  • 1 large knob of butter
  • 2 garlic cloves
  • 500 grams of potatoes
  • 150 g smoked bacon
  • 2 onions
  • 2 tablespoons butter
  • 2 tablespoons white wine
  • salt and pepper
  • 500 g flour
  • 100 g of sugar
  • 1 tsp salt
  • 350 g of butter
  • 6 eggs
  • 2 packets of
  • 2 tsp
  • 0.25 l of milk
  • 300 g of
  • 1 yolk
  • 2 apples
  • 100 g shelled walnuts
  • 50 g of
  • 1 small shallot
  • 5 tablespoons oil
  • 1 tablespoon hazelnut oil
  • 1 tablespoon balsamic vinegar
  • 1/2 lemon
  • 2 teaspoons chopped chives
  • salt and pepper
  • 3 eggs
  • 150 g flour
  • 1 packet of yeast
  • 10 ml oil + 1 tablespoon
  • 5 tsp of milk
  • 4 tbsp of creme de marron (Sweet chestnut puree)
  • 4 tbsp of creme fraiche (thick)
  • 1 tbsp of rum
  • 2 Oranges
  • icing sugar
  • orange marmalade or jam
  • 250 g flour
  • 100 g butter, cubed and slightly softened
  • 100 g confectioners' sugar, sifted
  • pinch of salt
  • 2 medium eggs, at room temperature
  •  
  • For the praline filling
  • 1 cup praline, crushed
  • 1/4 cup double cream

Instructions

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