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Credit: @ Julia Child
Julia Child is the author of Mastering the Art of French Cooking.
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Like the brocoli à la polonaise, this could well be a first course or served in place of the salad, or it could accompany poached or scrambled eggs, plain broiled chicken or fish, or pork or veal chops. In this recipe you may blanch the broccoli in...
This is a lovely, simple, basic method for braising veal chops or steaks. Serve just as is, enriching the braising juices with a little butter, or elaborating with cream and mushrooms or other trimmings, as described in the variations following this...
The only thing to say about this soup is that it is perfectly delicious; it is especially good cold, but then it is also especially good hot.