What is one exquisite french recipe that's simple and can be done in an hour or less?!
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SIRLOIN CROQUETTES:
INGREDIENTS:
1 lb ground sirloin
? teaspoon dried thyme
? teaspoon salt
1/8 teaspoon black pepper
1 egg
2 tablespoons minced onions
3 tablespoons dry breadcrumbs
4 tablespoons butter
Breadcrumbs for dredging
PREPARATION:
Mix together the sirloin, thyme, salt, pepper, egg, onions, and 3 tablespoons breadcrumbs. Form the beef mixture into 4 oval patties, and then roll them in the extra breadcrumbs. Melt butter over medium-high heat in skillet.
Sauté the beef patties for 5 minutes on each side, until desired doneness. Serve hot.
Makes 4 servings.
Answers: QUICHE ALSATIAN:
http://www.france-property-and-informati...
**************************************...
SIRLOIN CROQUETTES:
INGREDIENTS:
1 lb ground sirloin
? teaspoon dried thyme
? teaspoon salt
1/8 teaspoon black pepper
1 egg
2 tablespoons minced onions
3 tablespoons dry breadcrumbs
4 tablespoons butter
Breadcrumbs for dredging
PREPARATION:
Mix together the sirloin, thyme, salt, pepper, egg, onions, and 3 tablespoons breadcrumbs. Form the beef mixture into 4 oval patties, and then roll them in the extra breadcrumbs. Melt butter over medium-high heat in skillet.
Sauté the beef patties for 5 minutes on each side, until desired doneness. Serve hot.
Makes 4 servings.
Here is a recipe for chicken cordon blue
http://allrecipes.com/Recipe/Chicken-Cor...
Coq au Vin
Serves 4-6.
Ingredients:
1 (3 lb, or 1.5 kg) chicken, cut up
1 onion, diced
1 carrot, chopped
3 tbsp flour (wheat, rice)
1/2 tsp salt
1/4 tsp pepper
1/2 lb (200 g) small mushrooms (optional)
1 cup red wine
1 clove garlic, minced
1 tsp basil, chopped and fresh
Directions:
Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.
Sauté mushrooms, set aside.
Brown the chicken pieces a few at a time, set aside.
Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.
Combine wine, garlic, and basil; pour over chicken. Cover the casserole, cook until chicken is ready (1-1.5 hours), stirring occasionally.
Variations:
Nearly all recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta.
The lardons are cooked, and the rendered fat used for browning the other ingredients, and (with the addition of the flour) to form the roux which thickens the sauce.
Generally, a full bottle of red wine is used, and brandy may be added.
More traditional versions of coq au vin have the sauce thickened with rooster blood at the end of cooking.
Porcini mushrooms, while not particularly authentic, are good in this dish.
The so-called "best recipe" that I know is going to call for a good teacher . . . So . . . Try to get ahold of a good teacher . . . But anyway, try "How To Kiss In French" . . . I am an excellent teacher, myself; but still . . . I would take about 20--minutes . . . That's < than an hour though . . . In other words . . . I can teach about 3-gals in an hour . . . I suspect. The recipe gets kind of complicated after that though . . . I think.