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Simmered Egg Yolk with Maple Syrup
This miraculous amuse-bouche, or ''palate pleaser'', is served at Arpège.
If you wish, add 1 more cup sorrel and omit the mushrooms.
Pan-Grilled Scallops with Bay Leaves
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Breast of Veal with Sorrel Stuffing
Ask your butcher to debone the veal, reserving the bones for you.
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.
Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
Latticed Apple Wafers on Caramelized Puff Pastry
You will need a mandoline to make the lacy apple slices.
This is the ultimate summer dessert, best made with the first crop of gooseberries.
Green Grapes Sautéed in Honey and Rosemary with Almonds
Peeling the grapes for this luxurious dessert at Apicius lets the fruit absorb the flavors of honey and rosemary. The restaurant removes only the largest seeds, but we suggest removing them all.
This rich soup is flavored with the leafy-green acidic herb native to both New England and Europe.
Eggplant in Garlic Sauce
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor.
Curry Herring Open-Faced Sandwiches
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
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