kaye16's Profile

Joined: December 21st, 2009

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

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kaye16's Reviews

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

The Other Half of the Egg

By Helen McCully; Jacques Pepin; Wiiliam North Jayme
M. Barrows & Company, Inc. - 1967

This is a coating for frying things. Easy to make. I used my staff blender to mix it up.
Used this for Sautéed Fish Fillets. The coating adhered especially well using this variation on a plain egg.

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These were easy very good.
- Used butter and olive oil for sautéing.
- Used panko for the fresh bread crumbs.
- Served with a lemon wedge.

The Egg-White Coating made for a coating that adhered better than usual.

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