Arnauds Misc Recipes


Home  >  Recipes  >  Misc Recipes   >  Arnauds Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   gluten free   medovnik   dipping sauce   hungarian   guacamole   butter cookies   lemonade   urdu   apple cake   blueberry fungee   Condensed Milk Recipe   biryani   shawarma   donuts   bombay biryani   puff pastry    blueberry funge   beirox   chicken chilli   Indian Chicken Curry   birthday cake   nuggets   Danish Pastry    samoosa   Burfi   cheddar cheese   dum biryani   ampalaya   moosa   1994 3rd Place   gulab jamun   lamb stew with rosemary dumplings   kanum ma kang mung   targine   red wine and rosemary porterhouse   drumsticks   skillet enchiladas   chicken pasta   Cream Cheese Recipe   apple Salsa   mustard meatloaf   white sauce   phirni   tuna ring   pepsi   cheese balls   whelks   lemon lime   apple pinwheels   salsa sauce   pinacolada   Baklava   lemon lime soda   frappuccino   tartar sauce   vegetable biryani   aljotta   chinese rice   chocolate cookies   apple custard   crab mousse   apricot muffins   potatos   turkey wrap   coca cola   flounder   fajita chicken   albanian   plain cake   vanilla cream cake   mister saleem   key lime cake   chicken picata   ground cherry pie   cheese pizza   electric lemonade   3B   BBB   Lunchbox  


Arnauds

Ingredients:

1 xNo Ingredients

Method:

Since 1918 local trenchermen have counted on Arnaud to provide
them with fine food for all occasions.Chef Claude Aubert provides
them with old favorites from the Creole repertoire as well as new
sensations from his native country of France.In the tradition of
great French cooking, Chef Aubert relies on the best ingredients at
hand, and as a knowing chef he blends the familiar with the exotic to
give Arnaud food is a special quality.

The first course in this menu combines artichokes, a favorite of
New Orleanians, with escargots, in a tomato sauce.The complementary
flavors constitute a comforting vehicle for the snails.The bourride
is a familiar fish stew in France, not often seen in this country.
When made with Gulf of Mexico fish such as pompano, trout and drum,
and freshwater species like catfish and crawfish, however, the dish
seems as natural as gumbo. This contrapuntal blend of familiar and
exotic gives signature to Chef Aubert delicious food.

If Gulf fish are unavailable to you, take a page from the Chef
book and use the freshest varieties available to do a little creating
of your own.

Menu:

Saussarelle DEscargots (Tender artichoke bottoms filled with wine
flambed snails.)

Bourride a la Toulonaise (Fish, mussels, and crawfish poached in a
vegetable beef stock and
covered with a delicious Toulonaise sauce.)

Salade de Laitue Aux Noix (Salad greens covered with a zesty, anchovy,
herbs and spice
dressing.)

Tarte Aux Pommes a la Solognote (Puffy pastry topped luscious apple
dessert.)





 Arnauds 

 

 

Copyright 2009 - 2019, All rights reserved, PagesPak.com