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Gratin de Homard/Lobster Gratin

It’s been a while since I made one of my grandmother’s recipes so I thought I’d trot out one of her fancier ones: lobster!

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Poisson au Mais

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Tonight’s recipe is Poisson au Mais, or fish with corn. Here is the very basic recipe as my grandmother wrote it:

  • 1 couche de poisson bien epicee
  • 1 couche de bechamelle
  • 1 couche de mais en boite
  • Recommencer l’operation jusqu’a epuissement
  • En dernier lieu, 1 couche de mayonnaise
  • Passer au four

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Poulet a la Creme/Chicken in a Cream Sauce

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I wanted to start off easy so I chose Poulet à la Crème. The recipe calls for cooking the chicken (or duck) in its own juices until tender and has a good yellow color. Put the chicken, piece by piece, in a buttered oven dish. Add a can of evaporated milk and a can of cream of mushroom soup. Mix them well and cover the chicken. Add grated cheese to lightly cover the chicken and then bake until the chicken is fully done.

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