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Almond Meringue -	Apricot Glaze -	Asparagus Sauce -	Beef Stock - Master

Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles	Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil	Wash the asparagus and snap off the white ends. Set aside all tops and half	Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in
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Bordelaise Sauce -	Brown Chicken Stock	Chicken Stock -	Chili-Corn Sauce -

Recipe for this ingredient can be found elsewhere in database. *	Preheat your oven to 450 F. Roast the chicken bones in a roasting pan in	Wash chicken parts well and place them in a large stockpot. Add cold water	* Recipe for VEAL stock follows in another recipe file. For Chili-Corn
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Chocolate Leaves -	Chocolate Mousse -	Chocolate Rum Cream	Court Bouillon -

For chocolate leaves, brush melted chocolate on undersides of holly or	For mousse: =========== Heat sugar and water in heavy saucepan over medium-	Whisk together 4 ounces of semisweet chocolate and hot water; cool to room	For Court Bouillon: =================== Place water, onion, carrot, celery
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Keywords:
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