R. L. Wallace's

9

Recipes

Classic Vichyssoise

Posted by R. L. Wallace  

This cold leek-and-potato soup, a French-American classic, was perfected in the early 1900s by Louis Diat, the chef at the Ritz Carlton Hotel in New York. Everyone has eaten it (or at least heard of it), but if it is served at all these days, it... MORE»

Recipe #381616

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Classic Hollandaise Sauce

Posted by R. L. Wallace  

Hollandaise is emphatically not an "egg-lemon sauce"; the butter flavor should be paramount, lemon juice can be replaced by vinegar, and both acids can even be omitted entirely. As with Bearnaise sauce (see Recipe # 362638), many... MORE»

Recipe #367304

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Frozen Grand Marnier Mousse

Posted by R. L. Wallace  

Elegant and scrumptious but not hard to do, this is a dessert for anyone who enjoys orange liqueur. Except for the flavoring, this classic French recipe has strong resemblances to tiramisu; but instead of freezing the mousse mixture, the Italian... MORE»

Recipe #362919

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Ladyfingers

Posted by R. L. Wallace  

With more egg than flour, homemade ladyfingers have a better taste and texture than the commercial product, and they are quick to put together. Many recipes call for beating the yolks with most or all the sugar, but that can make the yolks heavy,... MORE»

Recipe #362872

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French Toast

Posted by R. L. Wallace  

With an overnight soak in cream, eggs, and Grand Marnier, this French toast (based on a 1967 recipe in McCall's) remains the best version I know: like bread-and-butter pudding without the pudding. No recipe better demonstrates the superiority of... MORE»

Recipe #362746

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Classic Bearnaise and Paloise Sauces

Posted by R. L. Wallace  

Thick, buttery, and aromatic with tarragon, Bearnaise sauce is a classic pairing with beef or salmon steaks, artichoke bottoms or poached eggs; its mint-flavored variant, much less well known, is splendid with lamb. Recipes for Bearnaise abound,... MORE»

Recipe #362638

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Classic Sabayon and Zabaglione

Posted by R. L. Wallace  

A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French... MORE»

Recipe #362594

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Rich Mashed Potatoes

Posted by R. L. Wallace  

At half a stick of butter per serving, this recipe obviously isn't for everyone, but it makes sumptuous mashed potatoes, rich in flavor and velvety in texture. Since both the milk proteins and the starch in the potatoes tend to mask the butter... MORE»

Recipe #361675

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Classic Chocolate Pudding

Posted by R. L. Wallace  

For anyone whose experience ends with My-T-Fine, this recipe should be a revelation. Made with quality ingredients, American chocolate pudding can easily rival mousse au chocolat. The pudding may seem too runny while it's cooking, but the... MORE»

Recipe #361638

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