Antoine’s Potatoes Souffle’
The Hermitage Roast Lamb
Roast Lamb with Barbecue Sauce Serving this delectable entree amounts to a ritual in The Hermitage. It is for its roast lamb that the restaurant is famed from coast to coast. Its other cuisine, too, lives up to its proud slogan, “Nashville’s Finest.” The Hermitage’s own barbecue sauce, perfected only after exhaustive experimentation, is a […]
Occidental Clam Chowder
Ingredients Clean and steam one dozen Chowder Clams 4 large onions, diced 3 leeks, diced 1 No-2 can tomatoes 1 tablespoon oregano or thyme 2 large potatoes, diced 3 quarts beef or any rich stock Method Mince clams. Saute leeks and onions in oregano in one tablespoonful bacon grease until lightly browned. Add clams, tomatoes, […]
Galatoire’s Trout Marguery
Ingredients Trout 5 tablespoons olive oil 1 cup water Salt Pepper Method Tenderloin the trout, skin, fold it. Place in a pan, add fave tablespoonfuls of olive oil and a cup of water, season with salt and pepper. Bake in a hot oven until cooked. Sauce Ingredients 2 egg yolks 1/2 pound butter Juice of […]