Requiring a full pound of butter, this is one of the most decadent dishes amongst a pantheon of excess in the Mary and Vincent Price cookbook. Very light, rich fish dumplings that have been gently poached and then smothered in a rich creamy sauce Americaine made from white wine, tarragon, shallots, and hollandaise. The sauce would be perfect accompaniment for a moules frites dinner but I probably wouldn’t repeat the the fish dumplings again.
This was a very rich dish, particularly because of the fried pieces of toast. Tasty but very salty. I don’t think I would have cause to make this recipe again but it was pleasant enough for an evening dinner.
This is a very simple quiche recipe with bacon and Gruyere cheese. I cheated and used a pre-made frozen pie crust (for shame!) but the result was still an amazing result. I used to reckon myself a quiche master but in truth this recipe has made me realize how wrong I was. Instead of simply mixing a batch of eggs with the ingredients, this recipe only uses the egg yolks combined with 2 cups of cream. I was skeptical about the amount of liquid but the result was one of the fluffiest, most decadent quiche’s I have ever had. If there was one criticism it would be that 1 and a quarter cups of Gruyere was perhaps too much cheese and distracted from the overall enjoyment of the quiche filling.