Cooking Friends

Friends sharing recipes, cooking techniques & menu ideas in a friendly atmosphere.


You are not connected. Please login or register

Mastering the Art of French Cooking

View previous topic View next topic Go down  Message [Page 1 of 1]

1 Mastering the Art of French Cooking on Sun Sep 27, 2015 12:33 pm

Bugster2

avatar
Does anyone own this two volume set? I want to know what she adds to canned chicken stock to improve the flavor. I lost my recipe when my last computer crashed.

2 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 12:39 pm

Barbara101

avatar
I may still have mine. I sent a lot of my cookbooks to my DS. I know I did have it..I will go look. Also you can find any recipe you want just goggle..

3 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 1:02 pm

Bugster2

avatar
I did Google it but only found her beef stock recipe. I did find one that will do for chicken.

4 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 4:18 pm

NormM

avatar
Canned Chicken Stock from Mastering the Art of French Cooking (vol. 1, p. 57)

2 Cups chicken broth or strained clear chicken and vegetable stock
3 Tb each: Slice onions, carrots and celrey
1/2 Cup dry white wine or 1/3 C. cry white vermouth
2 sprigs parsley, 1/3 bay leaf and a pinch of thyme.

Simmer the chicken broth or soup with the vegetables, wine, and herbs for 30 minutes.  Season to taste, strain and it is ready to use.

http://r2j1cp@gmail.com

5 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 4:48 pm

bethk

avatar
Admin
I know I'm no Julia Child.....but doesn't 1/2 c. dry white wine seem like a lot for just 2 cups of canned broth/stock?

Just sayin'.......

(unless, of course, you're suppose to drink that while you simmer the rest of the stuff.....)

6 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 5:00 pm

Barbara101

avatar
Ha

7 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 6:32 pm

NormM

avatar
i don't know. I am going to try a recipe soon for 1 lb. of mushrooms that takes 3/4C. mellow red wine.

http://r2j1cp@gmail.com

8 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 9:08 pm

Bugster2

avatar
Thanks Norm! This morning I made a batch from what I could remember. I forgot the wine.

9 Re: Mastering the Art of French Cooking on Sun Sep 27, 2015 11:11 pm

NormM

avatar
You're welcome.

http://r2j1cp@gmail.com

Sponsored content


View previous topic View next topic Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum