Poached Fish With White Butter Sauce |
Beef A La Thomas |
Plum Good Polynesian Ham |
Lemon - Onion Barbecue Chicken |
Arroz Verde - Green Rice |
An Easy Caesar Dressing |
Caesar Salad With Witty Patter |
Bananas Ferguson |
Three Menus That We Use Often |
Steak Au Poivre (pepper) |
Beer Can Chicken |
Hollandaise Sauce |
Ina Garten's Slow Cooked Scrambled Eggs With Green Herbs |
Sloppy Joes |
Chicken Enchiladas |
Rum Cake |
Meat Sauce |
Chicken'n Stuffing Scallop |
Baked Crab, Brie, And Artichoke Dip |
Crab Bread |
For the court bouillon: | |
2 qts. water | 2 c. dry white wine |
1/4 c. wine vinegar | 3 onions, thickly sliced |
2 carrots, cut in 1" chunks | 4 celery stalks with leaves, cut in 1" chunks |
4 parsley sprigs | 2 bay leaves |
1 t. finely chopped tarragon or 1/2 t. dried tarragon | 1 t. finely chopped thyme or 1/2 t. dried thyme |
2 T. salt | 10 peppercorns |
For the poached fish: | |
3 or 3 1/2 lb. fish |