Easy menu

Step-by-step starter preparation
Paris-Style Green Salad by Peter
1

For vinaigrette: whisk the mustard with the vinegar until the mustard is dissolved. Whisk the oil into the vinegar, one tablespoon at a time. Season the sauce with salt and pepper.
2

Break salad greens into bite-size pieces and divide among the serving plates.
3

Arrange the potato slices, tomato wedges, egg slices, ham strips, and cheese strips on the greens in an attractive manner.
4

Divide the vinaigrette among the two salads or serve on the side.

Step-by-step main dish preparation
Broiled Salmon With French Mustard Sauce by faderra
1

Salmon - Brush steaks with olive oil.
2

Sprinkle on tarragon and season with salt and pepper.
3

Broil salmon for about 5 minutes on each side.
4

Sauce - Mix egg yolks and lemon juice.
5

Place mixture on a double boiler with simmering water and whisk until smooth for about 1 minute.
6

Slowly add melted butter in a slow, steady stream.
7

Season with cayenne pepper and salt and pepper.

Step-by-step dessert preparation
French Rice Pudding (Rice A La Royale) by RicDominguez
1

Simmer rice in milk, sugar and salt until tender.
2

Cool.To make CUSTARD; combine egg yolks and sugar, and beat well.
3

Add cornstarch and blend until smooth.
4

Heat the milk slightly, with vanilla to taste, and pour on to egg mixture.
5

Return mixture to saucepan and cook until thick and smooth, stirring constantly.
6

Cool.
7

Stir gelatine, dissolved in a little HOT water, into custard, and when cool add cream and Kirsch.
8

Leave to thicken slightly.Stir in rice mixture and turn, into a wetted mold.
9

Refrigerate for several hours.
10

Turn out and decorate with whipped cream.

Paris-Style Green Salad by Peter

Step-by-step starter preparation
1

For vinaigrette: whisk the mustard with the vinegar until the mustard is dissolved. Whisk the oil into the vinegar, one tablespoon at a time. Season the sauce with salt and pepper.
2

Break salad greens into bite-size pieces and divide among the serving plates.
3

Arrange the potato slices, tomato wedges, egg slices, ham strips, and cheese strips on the greens in an attractive manner.
4

Divide the vinaigrette among the two salads or serve on the side.

Step-by-step main dish preparation
1

Salmon - Brush steaks with olive oil.
2

Sprinkle on tarragon and season with salt and pepper.
3

Broil salmon for about 5 minutes on each side.
4

Sauce - Mix egg yolks and lemon juice.
5

Place mixture on a double boiler with simmering water and whisk until smooth for about 1 minute.
6

Slowly add melted butter in a slow, steady stream.
7

Season with cayenne pepper and salt and pepper.

Step-by-step dessert preparation
1

Simmer rice in milk, sugar and salt until tender.
2

Cool.To make CUSTARD; combine egg yolks and sugar, and beat well.
3

Add cornstarch and blend until smooth.
4

Heat the milk slightly, with vanilla to taste, and pour on to egg mixture.
5

Return mixture to saucepan and cook until thick and smooth, stirring constantly.
6

Cool.
7

Stir gelatine, dissolved in a little HOT water, into custard, and when cool add cream and Kirsch.
8

Leave to thicken slightly.Stir in rice mixture and turn, into a wetted mold.
9

Refrigerate for several hours.
10

Turn out and decorate with whipped cream.

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