Free Recipes Archive
Go figure – their beef broth requires beef and chicken and their chicken broth requires veal and chicken… Source: The Ritz Carlton Cookbook by Helen Ridley pub Lippincott 1968 2 quarts 1 whole fowl, cleaned and trussed (or 3-1/2 pounds Read More …
1 bunch (4 to 5) leeks 3 tablespoons butter 4-1/2 cups chicken broth or canned 4 medium potatoes, peeled and thin sliced Salt and pepper 3 cups light cream 1 tablespoon chopped chives Remove green tops from leeks and wash Read More …
Pierre Demers, chef of Montreal’s Ritz-Carlton Hotel, prepares this glaze for ham 1 cup brown sugar 2 tablespoon English mustard 1 cup beer Mix the sugar, mustard and beer thoroughly, then remove surplus fat from the cooked ham, cover with Read More …