Asparagus With Bernaise Sauce

13/4 lb (800g) large asparagus spears For the bearnaise sauce: 2fl oz (60 ml) white wine vinegar 2fl oz (60 ml) dry vermouth or dry white wine 1 medium-sized shallot, finely chopped 1 tbsp dried tarragon 3 egg yolks 6 oz (180g) butter 2 tbsp fresh French tarragon or parsley, finely chopped 30 oz (100 [...]

Artichoke and Egg Pie

12 tender young globe artichokes 1 lb (500g) olive oil pastry or 8 oz (225g) puff pastry 1 lemon 1 medium sized onion (41hoz/ 130 g), finely chopped 1 bay leaf 9 eggs 2 oz (60g) grated hard cheese 1 small clove garlic, peeled and finely chopped 1 tbsp finely chopped fresh marjoram leaves 9 [...]

Spinach Souffle

8 oz (200-225 g) prepared spinach leaves (net weight) 1 large shallot 2oz (50 g) butter 2oz (60g) cooked ham, very finely chopped 9 fl oz (250 ml) milk scant 2oz (45 g) plain flour 5 eggs 1 tsp cream of tartar 2oz (60g) grated Emmenthal or Gruyere cheese 2 tbsp fine dry breadcrumbs or [...]

Spinach Moulds

9-10 oz (250-350 g) spinach leaves (net prepared, precooked weight, see method) 1 shallot or mild red onion scant ih oz (10 g) butter 4 large eggs 5fl oz (150 ml) double cream 5fl oz (150 ml) milk 11/4 oz (40 g) grated hard cheese salt and pepper These quantities are sufficient to fill four [...]


3 egg yolks 1 tsp Dijon mustard few drops Worcestershire sauce (optional) 12-14fl oz (350-400 ml) light olive oil 1 lemon wine vinegar salt and pepper Put the egg yolks in the blender with 1/2 tsp salt, the mustard and a few drops of Worcestershire sauce. Blend at high speed, pouring the oil very slowly [...]