Gardens of California ® LLC 
Bridget Guzzi, Owner



PARMESAN OYSTERS Huitres au parmesan

dozen oysters, butter, 1 tbsp. chopped parsely, 6 tbsps. champagne, 1/ cup grated parmesan cheese, pepper

Remove oysters from the shell and drain them well. Butter a shallow baking dish and arrange the oysters in the dish and sprinkle with fresh parsely and pepper.  Sprinkle with champagne and then cheese. Cook 400 for 10 minutes or until well browned. Do not let boil.
La Cuisine de France, Mapie, The Countess de Toulouse-Lautrec

cups diced left over meat, 3 onions, oil, 2 tsps. flour, 1 1/2 cup bouillon or water, 1 cup rice, pinch of saffron or 1 tbsp. tumeric, 8 tomatoes, 16 link sausages, 8 eggs, cayenne, salt and pepper
Dice the meat very fine, peal and slice the onion. Saute the onions until pale gold. Add the meat. Stir until well mixed with the onions. Sprinkle with flour and moisten with bouillon or water. Season with salt and pepper and a dash of cayenne. Cook slowly until the moisture completely disappears.  At the same time boil the rice in a large pan of salted water to which the saffron or tumeric has been added and cook to tender not soft. Rinse rice in cold water, drain and reheat in a baking dish in 350 oven. Heat oil in a large skillet, wipe and halve the tomatoes, saute on both sides and season with salt. Finally, brown the sausages in butter. Deep fry the eggs in oil, as if you were poaching  them, dropping them in one by one. Put the meat mixture in the center of a heated platter, surround with rice, surround the rice with tomatoes, eggs and sausages. Serves 8
La Cuisine de France, Mapie, The Countess de Toulouse-Lautrec

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