Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

Search this book for Recipes »

  • Fish stock (Fumet de poisson) (page 18)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Stocks; Cooking ahead; French
    • Ingredients: white fish heads; white fish bones; onions; leeks; mushrooms; dry white wine; bouquet garni
    show

  • Chicken stock (Fonds de volaille) (page 18)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Stocks; Cooking ahead; French
    • Ingredients: chicken carcass; chicken necks; chicken wings; chicken feet; carrots; leeks; onions; whole cloves; bouquet garni
    show

  • Vegetable stock (Fonds de légumes) (page 19)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Stocks; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: celery; carrots; leeks; onions; celeriac; coriander seeds; white peppercorns; bouquet garni
    show

  • Shortcrust (Pâte brisée) (page 22)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pies, tarts & pastries; Cooking ahead; French; Vegetarian
    • Ingredients: plain flour; eggs; butter
    show

  • Sweet shortcrust (Pâte sucrée) (page 22)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pies, tarts & pastries; Cooking ahead; French
    • Ingredients: plain flour; eggs; butter
    show

  • Quick puff pastry (Feuilletage minute) (page 23)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pies, tarts & pastries; Quick / easy; Cooking ahead; French; Vegetarian
    • Ingredients: plain flour; butter
    show

  • Choux paste (Pâte à choux) (page 24)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pies, tarts & pastries; Cooking ahead; French; Vegetarian
    • Ingredients: plain flour; butter; eggs
    show

  • Shortbread dough (Pâte sablée) (page 25)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pies, tarts & pastries; Cooking ahead; French
    • Ingredients: plain flour; butter; egg yolks
    show

  • Dried tomatoes (Tomates séchées) (page 28)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; rosemary; tarragon
    show

  • Italian meringue (Meringue Italienne) (page 28)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Cooking ahead; French; Italian
    • Ingredients: egg whites; sugar
    show

  • French meringue (Meringue Française) (page 29)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Cooking ahead; French
    • Ingredients: egg whites; caster sugar
    show

  • Pastry cream (Crème pâtissière) (page 29)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pies, tarts & pastries; Cooking ahead; French
    • Ingredients: egg yolks; caster sugar; milk; vanilla pods
    show

  • Pancakes (Crêpes) (page 30)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pancakes, waffles & crêpes; Cooking ahead; French; Vegetarian
    • Ingredients: plain flour; eggs; milk; double cream; flavouring of your choice; clarified butter
    show

  • Mayonnaise (page 30)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: egg yolks; white pepper; vegetable oil
    show

  • Fresh pasta dough (Pâte à nouilles) (page 32)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Pasta, doughs & sauces; Cooking ahead; French; Vegetarian
    • Ingredients: plain flour; eggs; egg yolks; groundnut oil
    show

  • Stock syrup (Sirop à sorbet) (page 32)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Cooking ahead; French; Vegan
    • Ingredients: sugar; liquid glucose
    show

  • Bread (Le pain) (page 33)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Bread & rolls, savory; Cooking ahead; French; Vegan
    • Ingredients: strong bread flour; fresh yeast
    show

  • Salmon rillettes (Rillettes de saumon) (page 37)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Dips, spreads & salsas; Cooking ahead; Cooking for 1 or 2; Entertaining & parties; French
    • Ingredients: salmon steaks; whipping cream; green peppercorns; ground cayenne pepper; chives; coarse salt of your choice; bouquet garni; leeks; carrots; dry white wine; black peppercorns
    show

  • Black pudding with apple and potato (Boudin noir aux deux pommes) (page 38)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Breakfast / brunch; Cooking for 1 or 2; Entertaining & parties; Winter; French
    • Ingredients: black pudding; potatoes; nutmeg; apples; caster sugar; parsley
    show

  • Scrambled egg and diced ratatouille surprise (Oeufs brouillés et dés de ratatouille en surprise) (page 41)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Entertaining & parties; French; Vegetarian
    • Ingredients: eggs; onions; bouquet garni; red peppers; green peppers; aubergines; courgettes; tomatoes; white bread; clarified butter; double cream; chervil sprigs
    show

  • Surprise omelette with sorrel (Omelette en surprise à l'oseille) (page 42)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Egg dishes; Breakfast / brunch; Entertaining & parties; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: sorrel; double cream; Parmesan cheese; groundnut oil; eggs
    show

  • Smoked salmon roulades with fromage blanc and mint (Roulade de saumon fumé au fromage blanc) (page 43)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Entertaining & parties; French
    • Ingredients: smoked salmon; lemons; fromage blanc; mint; cucumbers; mint sprigs
    show

  • Chilled melon with candied ginger (Melon glacé au confit de gingembre) (page 44)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Breakfast / brunch; Cooking for 1 or 2; Entertaining & parties; Summer; French; Vegan
    • Ingredients: melons; fresh ginger; caster sugar
    show

  • Marinated escalopes of salmon with a tangy cucumber sauce (Escalopes de saumon cru au jus de citrus sur frissons de concombre) (page 47)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Dressings & marinades; Sauces for fish; Breakfast / brunch; Cooking for 1 or 2; Entertaining & parties; Spring; Summer; French
    • Ingredients: salmon slices; cucumbers; oranges; caster sugar; plain yoghurt; chives
    show

  • Chicken breasts stuffed with leeks in aspic (Suprêmes de volaille aux moelleux de poireaux en aspic) (page 48)

    from Cooking for Two Cooking for Two by Michel Roux and Albert Roux and The Roux Brothers

    • Categories: Quick / easy; Stuffing; Breakfast / brunch; Lunch; Cooking ahead; Cooking for 1 or 2; Entertaining & parties; French
    • Ingredients: whole chicken; leeks; carrots; bouquet garni; black peppercorns; onions; whole cloves; double cream; eggs; curry powder; gelatine leaves; tomatoes; chervil sprigs
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0283060751
  • ISBN 13 9780283060755
  • Linked ISBNs
  • Published Oct 24 1991
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Sidgwick & Jackson Ltd

Publishers Text

Realizing that for many cooks time is a vital factor in deciding what to make, the authors have created 150 simple, easy to prepare and relatively inexpensive recipes, using fresh ingredients. Arranged thematically, the recipes cover breakfasts and brunches, light summer and winter meals, formal summer and winter dinners and outdoor eating. Each recipe is finished off with Roux hints on table decoration, wines and creating the right atmosphere. The authors also wrote "French Country Cooking".

Other cookbooks by this author