What's for dessert??

[gfm8959]

...do I smell Baked Pears Alicia?? Does anyone have a recipe for either this or Veal Prince Orloff?

thanks,
"M"

 

[frigilux]

What?! No one at AW.ORG has a Sue Ann Nivens cookbook?

 

[mixfinder]

General Info

The classic dish consists of a whole roasted veal loin which has been Frenched, well seasoned and roasted medium rare. The meat in sliced and spread with a duxelle (mushroom and onion reduction). Stack the slices and tie back into a loin shape. Smother the loin with more duxelle top with bechamel (cream sauce) and grated parmesan. Return to hot oven to brown.

I apologize, but I never knew Alecia.

 

[favorit]

bechamel recipe

this is not so far from original ... but they fall into a big common place : french cooking = onions everywhere

http://www.dianaskitchen.com/page/sauce/bechamel.htm

 

[favorit]

béchamel ... voici la vraie recette francaise

Pas de oignons !!!
The key step is pouring milk at once and keep on wipping in the proper way to avoid flour making lumps

http://www.meilleurduchef.com/cgi/mdc/l/fr/recettes/sauce_bechamel_ill.html

 

[gfm8959]

Alicia

Apparently Sue Ann knew her.

"Mary dear, if you overcook VPO, you might as well flush it down the toilet"

"Mr Grant you've gotta put some back!!"

"Mary mistimed her meal"