RECIPe

CATALOGUE.

ŒUFS MAILLOTÉS
Starters FCA content editor Starters FCA content editor

ŒUFS MAILLOTÉS

Step back in time with Œufs Maillotés, an intriguing French recipe from the early 1900s that transforms simple eggs into an elegant culinary masterpiece. The name "maillotés" means "wrapped," and here, eggs are encased in buttery puff pastry

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CLASSIC BÉCHAMEL
Sauces FCA content editor Sauces FCA content editor

CLASSIC BÉCHAMEL

In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.

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Eggs à la Florentine
Starters FCA content editor Starters FCA content editor

Eggs à la Florentine

In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.

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CORN VELOUTÉ SOUP
Soups FCA content editor Soups FCA content editor

CORN VELOUTÉ SOUP

This flavorful cream of corn soup is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup.

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Bocuse POULET AU VINAIGRE
Mains FCA content editor Mains FCA content editor

Bocuse POULET AU VINAIGRE

This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.

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SWEET & SOUR GLAZE
Sauces FCA content editor Sauces FCA content editor

SWEET & SOUR GLAZE

This glaze is a 4-in-1 powerhouse: enjoy it on its own, drizzle or use it as a base to create three unique sauces.

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LEMON & GARLIC CHICKEN
Mains FCA content editor Mains FCA content editor

LEMON & GARLIC CHICKEN

Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.

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CORSICAN RAGOUT
Mains FCA content editor Mains FCA content editor

CORSICAN RAGOUT

First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout.

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ESCOFFIER GOURMET CHICKEN
Mains FCA content editor Mains FCA content editor

ESCOFFIER GOURMET CHICKEN

The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.

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ANTIBOISE
Sauces FCA content editor Sauces FCA content editor

ANTIBOISE

A quick and easy bruschetta style sauce.Tomatoes in olive oil dressing with capers, garlic, toasted coriander seeds, basil and spring onions.

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POULET SAUTE ALICE
Mains Kate Blenkiron Mains Kate Blenkiron

POULET SAUTE ALICE

Sautéed chicken in butter served with a creamy mushroom sauce flavoured with white wine, cognac and mushrooms.

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