The classic French preparation for fish known as “à la meunière” rings of simplicity. The name translates as “in the style of the miller’s wife,” which frankly doesn’t mean a whole lot to the modern cook, but it refers to the fact that the fish is dusted with flour before cooking.

île flottante from Food Network

Mar 29, 2018· Article content continued. As for the food: pretty, but a lot of the dishes lacked pizzazz. The wine list wasn’t all that interesting either, and the lack of wine pairings seemed to be a missed ...

Préparez en moins de 45 minutes 8 portions d'îles flottantes comme dessert. Au menu : crème anglaise, meringue et sauce au caramel savoureuse. Cette recette est présentée à l'émissions Leçons de pâtisserie avec Anna Olson.

To make this classic French dessert of poached meringues floating on crème anglaise more crowd-friendly, the meringue is cooked in a Bundt pan, then sliced. Slideshow: French Desserts Preheat the ...

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For the Meringue: Set circulator to 129.2°F (54°C). Place the egg whites and sugar in a sous vide pouch and seal. Cook in water bath for six hours to denature the …