Crepe Parmentier Royale Recipes

Steps:

• Preheat the oven with 350 degrees F.
• Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.
• Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.
• Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve.

Steps:

• For the potatoes: Steam the potatoes in a covered saucepan with about 1 inch/2.5 cm water in the bottom, until very tender, about 30 minutes.
• For the mushrooms: Clean and quarter the mushrooms. Heat just 2 tablespoons of the butter with 1 tablespoon of the olive oil and saute the mushrooms until cooked and golden. Remove from the pan. Heat the other spoonful of olive oil (adding more if you need it) and saute the onion until soft. Add the garlic for 1 minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of butter and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish.
• For the cheese potato top: Heat the oven to 425 degrees F/220 degrees C. Mash the potatoes with the milk and butter until smooth, adding more milk if needed. Season with salt and pepper. Stir in the diced cheese. Distribute evenly over the mushroom mixture, and smooth with the back of the spoon (if you want to be very retro-housewife, make patterns with the tines of a fork or make waves with a spoon). Sprinkle over the Parmesan. Bake the gratin until bubbling hot and golden on top, about 15 minutes.

Steps:

• Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
• Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.

Steps:

• Pour Cassis into a chilled champagne flute and top with champagne. Garnish with a lemon twist, if desired.

Steps:

• Microwave the potatoes with 2 tablespoons water on high for a few minutes until tender. In a large bowl, whisk to combine all the other ingredients except the salt, pepper and butter. When the potatoes are done and still steaming, run them through a ricer or food mill into the bowl. Mix this batter well and season.
• Melt the butter in a saucepan over low heat, skimming the froth. Turn off the heat. After giving the white solids a few minutes to settle, tilt the pan and pour the liquid butter slowly into a second saucepan, leaving the solids behind. Warm one tablespoon of this clarified butter in a nonstick skillet over medium heat. Fry 3 crepes, using a tablespoon of batter for each. When the tops are nearly set, about a minute and a half, flip them and briefly fry the other side. Transfer them to a platter in a low oven. Repeat with more butter and more batter until the batter is gone.

Steps:

• Cut the lemon crosswise into thin (just under 1/8-inch thick) rounds. Combine the sugar with 2/3 cup water in a medium skillet and bring to a bare simmer over medium-low heat. Add the lemon slices and cook at a bare simmer until the rinds are almost completely translucent, about 20 minutes. Remove from the heat and let stand in the syrup until cool. Transfer the lemon slices to a cooling rack set over a baking sheet and allow to dry for 3 hours at room temperature.
• Strain the remaining cooled simple syrup into an airtight container or jar and reserve for another use (simple syrup keeps in the refrigerator for up to 2 weeks).
• Pour 1 1/2 tablespoons limoncello into each of 6 Champagne flutes, then fill with the prosecco. Garnish each flute with a candied lemon slice and serve.

Steps:

• Place 4 Champagne flutes in the freezer for 15 minutes. Remove and add 1 tablespoon of the Chambord to each flute and a few raspberries. Fill each flute to the top with Champagne and serve immediately.

Steps:

• Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each
• glass with Champagne. Serve immediately.