Recipes

categories: gratin

title: grilled fillets of dace or trout with tarragon

Gros Escargots De Bourgongne from Emeril.

Emeril's classic Gruyere cheese puffs — a choux pastry ring baked until firm and golden, served warm as an elegant appetizer.

A country inn recipe for Haricots Verts Provencal.

A Betty Crocker betty-crocker-cookies recipe for Hazelnut Sablés.

Home−Style French Bread from Emeril.

A country inn recipe for Hot Dijon Ribs.

- Mustard sauce This is the standard sauce served together with gravlax, salt and sugar-cured salmon. It is also

The legendary Killer Shrimp — rosemary, thyme, fennel, red pepper, and garlic simmered in a rich broth of chicken stock, clam juice, butter, and white wine with plump shrimp. Serve with French bread for dipping.

Lamb Rillette from Emeril.

A classic velvety leek and potato soup finished with sour cream and garnished with chopped chives.

Old-fashioned liver casserole with browned liver strips nestled in a creamy mushroom soup sauce with French fried onions. A classic that transforms humble liver into comfort food.