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Creating an sql file for Fish vol au vent 2020122403
INSERT INTO `recipein` SET icode="2020122403", amount="450.00", unit="g", ingredient="packet frozen puff pastry", comment="";
INSERT INTO `recipeme` SET rcode="2020122403", cat1="Fish", cat2="fr", recipetitle="Fish vol au vent", serves="4", thistime="00:20:00", method="450g. packet frozen puff pastry; 1# 3 oz. can fish or equivalent fresh; 25g. butter; 25g flour; 1 chicken stock cube; 1/2 litre milk; 2 tablespoons cream; 1 teaspoon paprika
Thaw and roll out the pastry 1-inch thick. Cut 16 circles with a 75mm cutter. Half cut through surface of 8 `tops` with a small cutter just to show the shape of an inner circle. Arrange 8 `bases` on a damped baking sheet. Moisten surface lightly, place the `tops` on these, pressing down very gently, prick the `tops`. Bake in a preheated very hot 220 C oven for 10 minutes or until golden brown. Remove lids and press in centres slightly.
Strain the fish, reserving the liquor, and flake. Make sauce by blending butter and flour in a saucepan over medium heat. Stir in stock cube dissolved in fish liquor made up to 1 litre with hot milk. Cook, stirring until smooth and thick, add cream and flaked fish. Do not reboil.", comment="", source1="Hamlyn all colour cookbook 1970-1979", source2="", thisimage="201223-hacc-fishvolauvent.jpg", entered="2020-12-24", lastupdate="2020-12-24";View table entry list
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Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05