All posts tagged "Glace de Poulet Gold"

  • Hearty Bulgur Pilaf
    Hearty Bulgur Pilaf

    Bulgur’s nutty flavor and wholesome texture make this a hearty winter dish to serve with poultry and roasted meats. An attractive way of presenting this side dish is to pack the mixture into a ring mold and...

    • Posted October 6, 2017
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  • Chicken with creamy tarragon sauce and roasted vegetables
    Mustard Tarragon Vermouth Sauce

    French sauces have been the backbone for many a creative chef. This is one of those sauces that is a tried and true adaptation of the French classic. It has a delicate flavor that nurtures the grilled...

    • Posted February 28, 2017
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  • Broccoli-Almond Soup
    Broccoli-Almond Soup

    For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It’s simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double...

    • Posted April 7, 2015
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  • Veal, Artichoke & Mushroom Stew

    When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the right flavor needed for the rich sauce without overpowering the other ingredients. This hearty dish gets better as it sits,...

    • Posted July 6, 2000
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  • Wild Mushroom Basmati Rice Soup

    Not only is this a nourishing soup for the body as well as the soul but has that good down-home feeling. This adaptation is for a wonderful and delicious vegetarian dish but serves equally as well as...

    • Posted March 25, 2000
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