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  • Poultry liver mousse (Mousse de foies de volaille)

    from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking for a crowd; French
    • Ingredients: poultry livers; chicken stock; butter; Cognac; white pepper
    • 0
    show

    • Mayonnaise

      from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

      • Categories: Sauces, general; French; Vegetarian
      • Ingredients: egg yolks; tarragon; white pepper; oil
      • 0
      show

      • Vegetable salad (Macédoine de légumes)

        from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

        • Categories: Salads; Side dish; French; Vegetarian
        • Ingredients: peas; carrots; potatoes; mayonnaise
        • 0
        show

        • Plain omelet

          from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

          • Categories: Egg dishes; Main course; Cooking for 1 or 2; French; Vegetarian
          • Ingredients: eggs
          • 0
          show

          • Stuffed eggs (Oeufs mimosa)

            from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

            • Categories: Egg dishes; Appetizers / starters; French; Vegetarian
            • Ingredients: hard-cooked eggs; mayonnaise
            • 0
            show

            • Mussels sailor-style (Moules marinière)

              from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

              • Categories: Main course; French
              • Ingredients: mussels; onions; parsley; thyme; black olives; dry white wine
              • 0
              show

              • Mussels with cream sauce (Moules poulette)

                from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                • Categories: Main course; French
                • Ingredients: mussels; onions; parsley; thyme; black olives; dry white wine; heavy cream
                • 0
                show

                • Pilaf of mussels (Pilaf de moules)

                  from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                  • Categories: Rice dishes; Main course; French
                  • Ingredients: mussels; onions; parsley; thyme; black olives; dry white wine; heavy cream; rice
                  • 0
                  show

                  • Escargots Bourguignonne

                    from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                    • Categories: Main course; French
                    • Ingredients: snails; butter; parsley; Pernod; dry white wine; bread; white pepper
                    • 0
                    show

                    • Pike quenelles (Quenelles de brochet)

                      from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                      • Categories: Main course; French
                      • Ingredients: milk; white pepper; all-purpose flour; pike fillets; eggs; butter; nutmeg
                      • 0
                      show

                      • Salt-cured salmon with green peppercorns (Gravlax à la Française)

                        from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                        • Categories: Appetizers / starters; French; Scandinavian
                        • Ingredients: salmon; kosher salt
                        • 0
                        show

                        • Salmon molded in aspic (Aspic de saumon)

                          from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                          • Categories: Main course; French
                          • Ingredients: cooked salmon; egg whites; gelatin; peas; carrots; potatoes; mayonnaise
                          • 0
                          show

                          • Baked sole with mushrooms and parsley (Sole Bercy)

                            from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                            • Categories: Main course; French
                            • Ingredients: Dover sole; shallots; white pepper; mushrooms; parsley; dry white wine; heavy cream
                            • 0
                            show

                            • Sole sautéed in butter (Sole meunière)

                              from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                              • Categories: Main course; French
                              • Ingredients: sole; butter; parsley
                              • 0
                              show

                              • Trout with almonds (Truite amandine)

                                from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                • Categories: Main course; French
                                • Ingredients: trout; sliced almonds
                                • 0
                                show

                                • Stuffed trout with cream sauce (Truites farcies à la crème)

                                  from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                  • Categories: Main course; French
                                  • Ingredients: trout fillets; egg whites; heavy cream; tarragon; white pepper; parsley; mushrooms; shallots; carrots; dry white wine
                                  • 0
                                  show

                                  • Puree of carrots (Purée de carottes)

                                    from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                    • Categories: Side dish; French; Vegetarian
                                    • Ingredients: carrots; heavy cream; white pepper
                                    • 0
                                    show

                                    • Corn crêpes (Crêpes de maïs)

                                      from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                      • Categories: Pancakes, waffles & crêpes; Side dish; French; Vegetarian
                                      • Ingredients: corn; eggs; white pepper; heavy cream
                                      • 0
                                      show

                                      • Cucumber salad (Salade de concombres)

                                        from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                        • Categories: Salads; Side dish; French; Vegetarian
                                        • Ingredients: cucumbers; sour cream; white pepper; peanut oil; dill
                                        • 0
                                        show

                                        • Escarole soufflé (Soufflé de gourilos)

                                          from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                          • Categories: Egg dishes; Main course; French
                                          • Ingredients: Parmesan cheese; scallions; escarole; milk; Tabasco sauce; Worcestershire sauce; cheddar cheese; egg whites
                                          • 0
                                          show

                                          • Stuffed mushrooms (Champignons farcis)

                                            from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                            • Categories: Side dish; French; Vegetarian
                                            • Ingredients: mushrooms; peanut oil; shallots; bread crumbs; Parmesan cheese; paprika
                                            • 0
                                            show

                                            • Fried potato balls (Pommes Parisienne)

                                              from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                              • Categories: Side dish; French; Vegetarian
                                              • Ingredients: potatoes
                                              • 0
                                              show

                                              • Sliced potato cake (Pommes Anna)

                                                from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                                • Categories: Side dish; French; Vegetarian
                                                • Ingredients: potatoes
                                                • 0
                                                show

                                                • Green noodles (Nouilles vertes)

                                                  from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                                  • Categories: Pasta, doughs & sauces; Main course; French; Vegetarian
                                                  • Ingredients: spinach; all-purpose flour
                                                  • 0
                                                  show

                                                  • Rolled veal (Paupiettes de veau)

                                                    from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking La Technique by Jacques Pépin

                                                    • Categories: Main course; French
                                                    • Ingredients: mushrooms; onions; celery; parsley; ground pork; veal scallops; dry white wine
                                                    • 0
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