[wpurp-searchable-recipe]Rabbit Liver Country Pate 01 - A classic. American tastes, now a days, will lean more towards Chicken Livers for this dish, me, I like Duck Livers, but whatever...
[wpurp-searchable-recipe]Turned Mushroom 01 - I learned this technique from a very old, dear friend back in the 80's. The method here I listed from http://www.thefunguymushrooms.com/recipes/how-to-turn-a-mushroom/...
[wpurp-searchable-recipe]Melba Toast 01 - A hold over from Classic Cuisine, Melba Toast is still relevant and is a nice addition to a lot of dishes. I add it to...
[wpurp-searchable-recipe]Beef Stock (from Beef Base) 01 - This is just a general utility recipe. Beef Base products vary greatly in taste, quality, strength, and come in a variety of...
[wpurp-searchable-recipe]Garlic Compound Butter 01 - This is a Utility Compound Butter I used in restaurants for richer dishes that leaned Italian, and for bolder French dishes as well. A...
[wpurp-searchable-recipe]Filet Mignon Au Poivre Vert 01 - This is what happens when you give me a kitchen all to myself during a period of burst creativity. I'm pretty sure...
[wpurp-searchable-recipe]Sweet & Sour Sauce 01 - This is the Sweet & Sour Sauce from the Havana Restaurant in New Hope, PA, that we served with Tempura items. I have...
[wpurp-searchable-recipe]Crepes le Soir 01 - I made several versions of this classic (I think), with slightly different sauces, and with different spellings...
[wpurp-searchable-recipe]White Wine Sauce 01 - This is a bulk recipe for what is mostly a Utility Sauce. It is light, and goes well with Fish, Seafood and Chicken, and...
