Tag Archives: Chicken Orloff

‘Shroom Duxelles

As we continue prepping for our Chicken Prince Orloff, I am reminded that Larousse Gastronomique describes duxelles as a ‘kind of a mushroom hash’ – tho’ I much prefer Julia’s use of parsley, and my substitution of rosemary for tarragon … Continue reading

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Soubise (sü-ˈbēz)

A quick search on da Google gives us this definition of soubise: a garnish or white sauce containing onions or onion purée. I think I’ll stick with the definition from my trusty old (1961 – first English translation) Larousse Gastronomique, … Continue reading

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