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In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2" room from the top. Place 3 slices of ...
Gorgonzola may be eaten in many ways, as with all blue cheeses. It is often added to salads, either straight or as part of a blue cheese dressing. Combined with other soft cheeses, it is an ingredient of pizza quattro formaggi ('four cheese pizza'). It is often used as a topping for steak, sometimes as a sauce with Port or other
An 1858 recipe for veal cutlets à la zingara is similar, with the addition of mushrooms and truffles in the center of the dish surrounding the veal and ham. [11] After the meats are cooked and plated, The espagnole sauce is cooked in the pan the veal was cooked in, lemon juice and cayenne pepper are added, and then the sauce is poured over the ...
The more elaborate sauce Périgueux is mentioned frequently in the recipes of Marie-Antoine Carême from the late 18th and early 19th centuries. Carême calls for the sauce to be served with birds including chicken, [ 2 ] thrush , [ 3 ] and pheasant, [ 4 ] and fish including lemon sole , [ 5 ] whiting , [ 6 ] and salmon .
1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
Place half of the challah cubes in a 4-5 quart slow cooker, pushing slightly down. Sprinkle with half the raspberries and chocolate chips. Sprinkle with half the raspberries and chocolate chips ...
Tetrazzini is an Italian-American dish made with diced poultry or seafood and in a butter, cream or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup.
Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name is a portmanteau of Camembert and ...