Peter Russell-Clarke's Egg Cook Book by Peter Russell-Clarke

  • Sauce Medici

    from Peter Russell-Clarke's Egg Cook Book Peter Russell-Clarke's Egg Cook Book by Peter Russell-Clarke

    • Categories: Sauces for fish; Sauces for meat; French
    • Ingredients: butter; egg yolks; ground cayenne pepper; Port wine; tomato purée; tarragon; tarragon vinegar; dry white wine; spring onions; chervil
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Notes about Recipes in this book

  • Hollandaise sauce

    • debkellie on June 07, 2014

      This is simply the easiest Hollandaise.. perfect every time.

  • Baked chicken and mushrooms

    • debkellie on February 20, 2014

      Not one of Clarke's better concoctions. A vast improvement would be to ditch the casserole dish and transform the contents into a quiche: make a shortcrust pastry; omit or halve the stock, and otherwise follow recipe!

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  • ISBN 10 0867530006
  • ISBN 13 9780867530001
  • Published Jan 01 1979
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Schwartz


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