Cookbook Recipes – Tagliarini Des Beaux Arts

Cook one pound of tagliarini in boiling water twenty-five minutes, then
draw off the water. To the tagliarini add a handful of mushrooms which
have been sliced and fried in butter. Then add three chicken livers
which have been chopped small and fried, one sliced truffle, one red
pepper chopped fine and a little Parmesan cheese. Make a brown sauce of
one-third beef broth thickened with melted butter and flour and
two-thirds tomato sauce, and pour this over the tagliarini. Sprinkle
with the Parmesan cheese and serve very hot from a chafing dish. (By
Oliver, chef of the Restaurant des Beaux Arts, Paris.)Cabbage Soup

One Response

  1. LEMPER AYAM

    Bahan – bahan :
    200 gram beras ketan, direndam 1 jam, ditiriskan
    1 lembar daun salam
    1 batang serai di ambil putihnya di memarkan
    ¾ sendok teh garam
    115 ml santan dari ¼ butir kelapa
    Daun pisang untuk membungkus

    Bahan isi :
    2 buah paha ayam atas bawah
    500 ml air
    2 lembar daun salam
    ¾ sendok teh garam
    ¼ sendok teh merica bubuk
    ½ sendok teh gula pasir
    100 ml santan dari ¼ butir kelapa

    Bumbu Halus :
    6 butir bawang merah
    4 siung bawang putih
    3 butir kemiri, di sangrai
    1 sendok teh ketumbar

    Cara membuat :
    1. isi : rebus ayam dan air sampai matang. Angkat ayam, suwir – suwir dagingya dan ukur 250 ml air kaldunya
    2. campur ayam, bumbu halus, serai, daun salam, garam, merica bubuk, dan gula pasir. Aduk rata , tuang air kaldu . masak sampai mendidih. Tuang santan masak sampai meresap, dimgimkan.
    3. Kukus beras ketan 20 menit. Angkat
    4. rebus santan, daun salam, serai dan garam sampai mendidih. Matikan api tambahkan beras ketan. Masak sampai meresap angkat dan kukus 30 menit sampai matang.
    5. ambil sedikit ketan, pipihkan beri isi. Bentuk lonjong bungkus dengan daun pisang.

    By : ibu joni makasar , di ambil dari saji edisi 118

    visit me http://www.likeindonesianfood.blogspot.com

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