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Poached Fillet of Sole Bréval
Servings: 10
Calories: 198
Poached Fillet of Sole Palace
Servings: 10
Calories: 185
Fish and Shellfish Vol-au-Vent
Servings: 10
Calories: 590
Yeast Buns
Servings: 25
Calories: 110
Stuffed Aubergines
Servings: 6
Calories: 330
Shallow-Fried Supreme of Salt Cod Florentine Style
Servings: 10
Calories: 453
Poached Fillet of Sole D'Antin (Filet de Sole D'Antin)
Servings: 10
Calories: 228
Lobster Cardinal (Homard Cardinal)
Servings: 10
Calories: 265
Scallops in Cheese Sauce (Coquilles Saint-Jacques Mornay)
Servings: 4
Calories: 537
Stewed Octopus in Tomato Sauce and Basil (Polpi in Umido)
Servings: 10
Calories: 434
Baked Supreme of Swordfish with Tomato and Herbs
Servings: 10
Calories: 383
Phulka (India)
Servings: 16
Calories: 107
Pimento Coulis
Servings: 4
Calories: 236
Basil, Lemon and Nutmeg Stuffing
Servings: 4
Calories: 249
Buttercream
Servings: 4
Calories: 1967
First Soup Stock
Second Soup Stock
Cauliflower and Anchovy Salad (Insalata di Rinforzo)
Stir-Fried French Beans (Chow Dau Kok)
Servings: 10
Calories: 198
Boiled Jerusalem Artichokes (Topinambours Nature)

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Frangipane Panada

This preparation is used primarily to give binding power to fish and meat forcemeats and to lighten texture.