1/2 c dry bread crumbs
4 fluid ounces meuniere butter
2 hard-boiled eggs, chopped fine
salt and pepper, to taste

Bones and carcasses of 2 pheasants
3 T vegetable oil
3 large Shallots, sliced
2 medium Tomatoes, coarsely chopped
4 Bay leaves
1 medium Onion, sliced
4 Juniper berries, crushed
1 large Carrot, peeled, trimmed, sliced
20 Peppercorns
1 large Celery stalk, trimmed, sliced
1 c Water (or more)
2 1/2 c Dry red wine

12 egg yolks
1 lb clarified butter, at 120-degrees
salt, to taste
black pepper, to taste
1/8 c fresh orange juice

1/2 c mayonnaise
1/4 c Dijon mustard
1 t Worcestershire sauce
1 t red wine vinegar
1 dash salt

1/4 c clarified butter,
1 T parsley, chopped
1 t fresh lemon juice
salt, to taste

4 medium mangos
2 oz vinegar
1 T ginger
1 dash cinnamon
1 t salt
1/2 c raw sugar
1/2 c white wine
1/2 t allspice
1/2 t cayenne pepper
1 whole clove

1 large onion, diced
1 celery stalk, chopped
1 oz butter
2 lb fish bones and trimmings
2 T lemon juice, use fresh squeezed
1 c dry white wine
salt, to taste
black pepper, to taste
1 qt water

4 T butter
4 T flour
1 c whole milk
1 c light cream
1 pinch salt

2 1/2 lb Lobster
2 T clarified butter,
1 small Onion, coarsely chopped
1 Carrot, peeled and coarsely chopped
1 Celery stalk, trimmed and coarsely chopped
1 Garlic clove, peeled and crushed
1/4 t dried Thyme
1/4 t dried Tarragon
1 Bay leaf
2 T Cognac
3 lb unsalted butter
1/3 c Tomato paste

Bones and trimmings from 2 racks of Lamb
1/2 c Water,plus more as needed
1 c Tomato, fresh or canned
1 medium Onion, chopped
2 large Carrots, chopped
2 Celery,stalks, trimmed and chopped
5 Garlic cloves, chopped
1 fresh Thyme sprig OR 1/2 t dried thyme
2 Bay leaves
6 Peppercorns

1 pint raspberries
1 pint strawberries,quartered
1 pint blueberries
1 pint raspberry syrup
1 T mint, chopped
3 T lemon juice

2 oz unsweetened chocolate
1 T butter
1/3 c water
1 c sugar
2 T light corn syrup

1 c Milk
4 Egg yolks
1/3 c plus 1 T Sugar
1 T Sugar
1 c Butter, at room temperature
4 oz Hazelnut Praline Paste

2 oz anchovies
1/2 bunch parsley, washed, squeezed dry
3 cloves garlic
1 pint mayonnaise
1 pint sour cream
1 medium lemon, squeezed for juice
3 T tarragon vinegar
salt, to taste
black pepper, to taste

1/4 c All purpose flour
2 T Cornstarch
1 t Baking powder
1/2 t Salt
1 Egg
1/4 c Water (or more)
1/2 t Vegetable oil

5 lb Duck,parts, (backs, necks, carcasses, and giblets),(no livers)
2 lg Onions,coarsely chopped
2 md Carrots,peeled, trimmed and coarsly chopped
2 lg Celery stalks with leaves, trimmed, coarsely chopped
2 Garlic cloves, crushed
1 bunch Parsley
2 Thyme sprigs OR 1 pinch dried thyme
1 Bay leaf
1/2 t Coarse salt
6 Peppercorns

1/2 c dry white wine
2 shallots, finely chopped
1/2 c chicken stock
2 fluid ounces heavy cream
1 t clarified butter
2 T fresh dill, chopped

1 lg Orange
1 Lime
1 Vanilla bean, split lengthwise
1 T Fresh ginger, grated
2 c Sugar
2 Cinnamon sticks
1 c Raisins
1 Dried chili
2 lb Fresh cranberries

2 1/2 c Cold water
1 medium Onion, sliced
1 Carrot, sliced
1 Celery stalk, sliced
1 Leek,(white part only), trimmed and sliced
3 Fennel stalks
1 Thyme,sprig, fresh, OR 1 pinch dried thyme
Dill
1/2 t Salt
4 White peppercorns

2 c fresh cilantro leaves
3/4 c extra virgin olive oil
1/4 c pine nuts, toasted
6 garlic cloves
1 T lime juice
1 c Parmesan cheese
1 T salt

1 c heavy cream
4 squares bitter chocolate
2 1/2 c powdered sugar
1/2 c butter,(or margarine)
1/2 c strong coffee

1 medium Onion, top and bottom cut off and reserved
1 Red bell pepper, top and bottom cut off and reserved
1 Green bell pepper, top and bottom cut off and reserved
1 T Garlic, finely chopped
2 1/2 T Chili powder
1 pinch Ground red pepper
1 pinch Black pepper
1/2 c Dry vermouth OR 1/2 c dry white wine
2 Ears of Corn
4 c Veal stock
2 T Vegetable oil, or more
3 c Whipping cream
12 oz Beef, (shin, cut chuck,or round) into 1-inch cubes

5 lb Chicken parts, (backs, necks, carcasses, and giblets),(no livers)
2 large Onions, coarsely chopped
2 medium Carrots, peeled, trimmed coarsely, chopped
2 lg Celery stalks, with leaves, trimmed, coarsely chopped
2 Garlic cloves, crushed
1 bunch Parsley
2 Thyme sprigs, OR 1 pinch dried Thyme
1 Bay leaf
1/2 t coarse Salt
6 Peppercorns

2 1/2 lb beef shin with meat
1 small veal knuckle
salt and pepper to taste
cooking oil for braising
8 T butter
1 large carrot, diced
1 bay leaf
1 large onion, diced
2 stalks celery, diced
1 pinch thyme
1 clove garlic, cut in half
8 T flour
3/4 c tomato puree
4 c beef stock
2 c water

5 lb Chicken parts, (backs, necks,carcasses, and giblets, no livers)
2 lg Onions, coarsely chopped
2 medium Carrots, peeled and coarsely chopped
2 lg Celery stalks, with leaves, coarsely chopped
2 Garlic cloves, crushed
1 bunch Parsley
2 fresh Thyme sprigs OR 1 pinch dried Thyme
1 Bay leaf
1/2 t coarse Salt
6 Peppercorns

2 T Unsalted butter
8 medium Shallots, roughly chopped
1 Garlic clove, roughly chopped
1 Bouquet garni*
750 ml Dry red wine
3 oz Veal marrow OR 3 oz Beef marrow
2 T All-purpose flour
3 c Veal Stock

2 shallots, chopped
1 T cream
1/4 lb butter
1 c white wine
1 pinch salt, to taste
1 pinch white pepper, to taste
1 pinch cayenne pepper, to taste

1 c heavy whipping cream
1/8 c shallots,minced
1/2 c white wine
1/8 c lemon juice
1/4 lb unsalted butter,cut in small cubes
1/2 T salt
1/4 T white pepper
1/8 c blond roux

2 T Vegetable oil
4 Garlic cloves, unpeeled
6 lb Meaty beef bones
1 bunch Parsley
2 medium Onions, quartered, don't peel
2 c Water, plus more as needed
2 medium Tomatoes, fresh or canned,
2 lg Carrots, peeled, trimmed, cored, coarsely chopped
1/2 t Thyme,dried, or 3 Thyme sprigs, coarsely chopped
2 Celery,stalks, trimmed
2 Bay leaf
1 Leek,trimmed, halved lengthwise, coarsely chopped (white and green parts)
2 Cloves
3/4 t coarse Salt
8 Peppercorns

1 1/2 whole Anaheim chili peppers
1/4 c Almond slivers, blanched & toasted
1 T White wine vinegar
1 T Lime juice
1 c Corn oil