Shirred Eggs, Chevreuse
Six individual shirred-egg dishes: chestnut cream purée beneath two eggs each.
CookEat Recipe collection
Recipes for real-life cooking
Find your next recipe, from everyday meals to new ideas.
recipe discovery
2000 recipes
Page 67 of 84
Shirred Eggs, Demi-Deuil
Shirred Eggs, Demi-Deuil
Short Spaghetti with Clams
Spaghetti broken into spoon-sized pieces, cooked in clam broth and finished with a vegetable soffritto, butter and Parmesan.
Short Spaghetti with Peas and Pancetta
Spaghetti broken into short lengths and mixed with peas, pancetta, young onion, fresh garlic and herbs, with Parmesan offered separately.
Shredded kale
Shrimp Risotto
Rice cooked in a strained shrimp and vegetable broth, with a small portion of whole peeled shrimp added near the end.
Shrimp in Tomato Sauce over Rice
Cooked shrimp in an onion and tomato sauce gently bound with egg yolk, served over rice.
Shrimps with Mayonnaise
Cooked shrimp with three tablespoons No863 dressing, mayonnaise, capers and two quartered eggs.
Sicilian Macaroni with Sardines and Fennel
Layered long pasta with fried sardines and an anchovy, fennel and tomato sauce, briefly browned in the oven.
Simmered Lamb and Courgette with Dill
Gently simmered lamb is combined with tender courgette, lentils and cumin. Fold with natural yogurt and dill and serve with crisp baked filo.
Simmered Pork and Cucumber with Cilantro
Gently simmered pork loin is combined with finely shredded cabbage and diced cucumber. Serve on baguette toasts spread with yogurt, with cilantro and lime wedges.
Simple Bread Sauce
Fresh bread crumbs briefly simmered in seasoned milk and butter to make a warm sauce for roast game.
Simple Family Ring Cakes
Two plain lemon-scented ring cakes, shaped from a firm dough and finished with an egg-yolk glaze.
Simple Lemon Latteruolo
A plain family milk-and-egg custard scented with a strip of lemon peel, baked without a pastry base.
Simple Rice Croquettes
Firm milk-cooked rice with butter, Parmesan and one egg, chilled, shaped into cylinders, coated in egg and breadcrumbs and fried.
Simple Tomato Passata
Ripe tomatoes cooked and passed through a sieve to make a plain, versatile tomato base.
Simply Fried Glass Eels
Prepared glass eels lightly dusted with flour and quickly fried in small batches.
Simply Spit-Roasted Veal
Veal loin roasted on a spit with only olive oil and salt.
Sliced Bananas with Cream and Sugar
Three ripe bananas sliced thin and offered with cream and powdered sugar separately.
Sliced Cucumbers
Thin cold cucumber slices in spiced vinaigrette.
Sliced Pineapple with Rum
Fresh pineapple thinly sliced, sweetened and dressed with Jamaica rum and its own liquor.
Slow-Braised Stockfish with Potato
Rehydrated dried cod gently simmered with garlic, parsley and a little tomato sauce, with potato added for the final hour.
Slow-Braised Veal with Strained Tomato Jus
A whole piece of veal slowly braised with cured pork belly, butter, vegetables and tomato, giving both tender meat and strained sauce for pasta or rice.
Small Filled Beignet Pastries
Light baked choux-style pastries made with a cooked flour paste and whipped whites, filled with fruit preserve and dusted with icing sugar.