TYPICAL FRENCH RECIPES FROM WILLYS GOURMET COLLECTION

 

Vol-o-vent w/Mushrooms In Cream Sauce

SERVES: 4

INGREDIENT: 4 large (or 8 small) Vol-o-vents kept warm in oven, 100 gr onions minced, 600gr mushrooms sliced, 2 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup cream, parsley, 1/2 tsp. salt & pepper.

DIRECTION: Sauté onions in butter until limp, add mushrooms & blend in flour,salt & pepper, sauté for a few min., add wine heat up & stir, add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve.

 

Trout In Chablis Cream

SERVES: 4

INGREDIENT: 4 trout, salt, pepper, 4 small onions,40gr butter, 2 dl dry chablis, 2 1/2 dl cream, 1 tbsp minced dill.

DIRECTION: Clean trouts, put them in a buttered backingpan, dice onions add over trouts and cover with some flakes of butter. add chablis and bake in 375F preheated oven for 25 min. remove trouts, place them on plates and keep warm. pour remaining liquid from backingpan in saucepan. add cream and reduce liquid to half. flavor with herbs. add salt and pepper if necesary.

 

Chocolate Mousse

SERVES: 10

INGREDIENT: 400gr chocolate(zartbitter, dark) melted, 4 dl cream, 5 egg yolks, 30 gr sugar, 5 egg whites, 1 shot cognac.

DIRECTION: Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour.

NOTES: Optional: ad 1/2 small cup of coffee to melted chocolate for flavor.

 

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