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	<title>Club Food &#187; French</title>
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	<link>http://clubfood.org</link>
	<description>Delicious recipes and famous chef's inspiration</description>
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		<title>Braised Beef With Aspic And Marinated vegetables</title>
		<link>http://clubfood.org/2007/10/Braised_Beef_With_Aspic_And_Marinated_vegetables_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Braised_Beef_With_Aspic_And_Marinated_vegetables_</link>
		<comments>http://clubfood.org/2007/10/Braised_Beef_With_Aspic_And_Marinated_vegetables_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:39 +0000</pubDate>
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				<category><![CDATA[French]]></category>

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		<description><![CDATA[Braised Beef with Aspic and Marinated Vegetables (Boeuf &#195; la Mode en Gel&#195;&#169;e) This is great for a summer brunch or buffet main course. 2 tablespoons vegetable oil 3 pounds beef rolled rump roast 1/2 cup water 1 teaspoon salt 1/4 teaspoon pepper 1 envelope unflavored gelatine 2 tablespoons cold water 1 teaspoon instant beef [...]


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		<title>brioche</title>
		<link>http://clubfood.org/2007/10/brioche_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=brioche_</link>
		<comments>http://clubfood.org/2007/10/brioche_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:39 +0000</pubDate>
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				<category><![CDATA[French]]></category>

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		<description><![CDATA[Brioche This has a tender crust and a feathery interior. 1 package active dry yeast 1/4 cup warm water (105 to 115 degrees F) 2 tablespoons granulated sugar 1 teaspoon salt 4 eggs 1 egg white 1 cup butter, softened 3 1/2 cups all-purpose flour 1 egg yolk 1 tablespoon water Dissolve yeast in warm [...]


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Brioche__Pan1/' rel='bookmark' title='Brioche &#8211; Pan-1'>Brioche &#8211; Pan-1</a></li>
<li><a href='http://clubfood.org/2007/10/Brioche__Great_Chefs/' rel='bookmark' title='Brioche &#8211; Great Chefs'>Brioche &#8211; Great Chefs</a></li>
<li><a href='http://clubfood.org/2007/10/Brioche_Great_Chefs/' rel='bookmark' title='Brioche- Great Chefs'>Brioche- Great Chefs</a></li>
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		<title>Cheese souffle</title>
		<link>http://clubfood.org/2007/10/Cheese_souffle_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Cheese_souffle_</link>
		<comments>http://clubfood.org/2007/10/Cheese_souffle_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Cheese Souffle (Souffl&#195;&#169; au Fromage) Serve with a lettuce salad and crusty French bread. 1/4 cup butter or margarine 1/4 cup all-purpose flour 1/2 teaspoon salt Dash of ground red pepper 1 cup milk 1 cup shredded Swiss or Gruy&#195;&#168;re cheese 4 eggs, separated 1/4 teaspoon cream of tartar Heat butter in 2-quart saucepan over [...]


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Cheese_Souffle_Dip/' rel='bookmark' title='Cheese Souffle Dip'>Cheese Souffle Dip</a></li>
<li><a href='http://clubfood.org/2007/10/Macaroni___Cheese_Souffle/' rel='bookmark' title='Macaroni &amp; Cheese Souffle'>Macaroni &#038; Cheese Souffle</a></li>
<li><a href='http://clubfood.org/2007/10/Macaroni_and_Cheese_Souffle/' rel='bookmark' title='Macaroni and Cheese Souffle'>Macaroni and Cheese Souffle</a></li>
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		<title>Cheese Straw twists</title>
		<link>http://clubfood.org/2007/10/Cheese_Straw_twists_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Cheese_Straw_twists_</link>
		<comments>http://clubfood.org/2007/10/Cheese_Straw_twists_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Cheese Straw Twists (Diablotins) 1 (17 1/4 ounce) package frozen puff pastry 2/3 cup grated Parmesan cheese 1 tablespoon paprika 1 egg, slightly beaten Thaw pastry as directed on package. Preheat oven to 425 degrees F. Cover two cookie sheets with parchment or heavy brown paper. Mix cheese and paprika. Roll 1 sheet of pastry [...]


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		<title>Lemon madeleines</title>
		<link>http://clubfood.org/2007/10/Lemon_madeleines_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Lemon_madeleines_</link>
		<comments>http://clubfood.org/2007/10/Lemon_madeleines_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Lemon Madeleines 1/2 cup butter or margarine 2 large eggs 3/4 cup granulated sugar 1/4 cup plain low-fat yogurt 1 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon grated lemon peel 1/4 teaspoon salt Confectioners&#8217; sugar Melt butter or margarine; set aside to cool. Preheat oven to 400 degrees F. [...]


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		<title>madeleines</title>
		<link>http://clubfood.org/2007/10/madeleines_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=madeleines_</link>
		<comments>http://clubfood.org/2007/10/madeleines_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Madeleines 2 eggs (at room temperature) 1/8 teaspoon salt 1/3 cup granulated sugar 1/2 cup sifted flour 1/2 cup clarified butter, melted and cooled Grease and flour well 12 Madeleine shells. Beat eggs with salt until frothy; then gradually beat in sugar. Beat the mixture at high speed until very thick and lemon colored, about [...]


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Lemon_madeleines_/' rel='bookmark' title='Lemon madeleines'>Lemon madeleines</a></li>
<li><a href='http://clubfood.org/2007/10/Madeleines/' rel='bookmark' title='Madeleines'>Madeleines</a></li>
<li><a href='http://clubfood.org/2007/10/Chocolate_Madeleines/' rel='bookmark' title='Chocolate Madeleines'>Chocolate Madeleines</a></li>
</ol>]]></description>
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		<title>Gateau St. honore</title>
		<link>http://clubfood.org/2007/10/Gateau_St_honore_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Gateau_St_honore_</link>
		<comments>http://clubfood.org/2007/10/Gateau_St_honore_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Gateau St. Honore 1 1/2 cups water 12 tablespoons (1 1/2 sticks) butter, cut into pieces 1 1/2 cups all-purpose flour 1/4 teaspoon salt 6 large eggs Rich Pastry Cream Melted semisweet chocolate or confectioners&#8217; sugar Heat water and butter to boiling in medium saucepan, stirring until butter is melted. Remove from heat; add flour [...]


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<li><a href='http://clubfood.org/2007/10/Halva_Gateau/' rel='bookmark' title='Halva Gateau'>Halva Gateau</a></li>
<li><a href='http://clubfood.org/2007/10/Gateau_Nancy/' rel='bookmark' title='Gateau Nancy'>Gateau Nancy</a></li>
</ol>]]></description>
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		<title>Stuffed Beret bread</title>
		<link>http://clubfood.org/2007/10/Stuffed_Beret_bread_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Stuffed_Beret_bread_</link>
		<comments>http://clubfood.org/2007/10/Stuffed_Beret_bread_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Stuffed Beret Bread Posted by Joyce&#8217;S 8/12/2001, 6:56 am Source: From Francine, Charlesbourg &#8211; Cooking For Us Comments: If desired, serve with a French bread stick, as it is quite possible that you will need some more bread! Servings: 6 to 8 1 bag fresh spinach 1 pack dry vegetable soup mix 16 ounces [500 [...]


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<li><a href='http://clubfood.org/2007/10/Stromboli_Stuffed_Bread/' rel='bookmark' title='Stromboli (Stuffed Bread)'>Stromboli (Stuffed Bread)</a></li>
<li><a href='http://clubfood.org/2007/10/StromboliStuffed_Bread/' rel='bookmark' title='Stromboli(Stuffed Bread)'>Stromboli(Stuffed Bread)</a></li>
</ol>]]></description>
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		<title>Bouquet garni</title>
		<link>http://clubfood.org/2007/10/Bouquet_garni_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Bouquet_garni_</link>
		<comments>http://clubfood.org/2007/10/Bouquet_garni_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Bouquet Garni 4 sprigs parsley 2 bay leaves 1 teaspoon dried rosemary leaves Put into a cheesecloth bag or place in a tea ball. Related posts:Bouquet Garni Beef Stew with Bouquet Garni Choucroute Garni


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Bouquet_Garni/' rel='bookmark' title='Bouquet Garni'>Bouquet Garni</a></li>
<li><a href='http://clubfood.org/2007/10/Beef_Stew_with_Bouquet_Garni/' rel='bookmark' title='Beef Stew with Bouquet Garni'>Beef Stew with Bouquet Garni</a></li>
<li><a href='http://clubfood.org/2007/10/Choucroute_Garni/' rel='bookmark' title='Choucroute Garni'>Choucroute Garni</a></li>
</ol>]]></description>
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		<title>croissants</title>
		<link>http://clubfood.org/2007/10/croissants_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=croissants_</link>
		<comments>http://clubfood.org/2007/10/croissants_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[French]]></category>

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		<description><![CDATA[Croissants Posted by artsycook These take some time but are worth the effort! 1 package active dry yeast 1 teaspoon salt 1 tablespoon granulated sugar 1 cup warm water, 105 to 115 degrees F 1 egg 3 cups all-purpose flour 1/2 cup cold butter or margarine 1 egg , beaten Poppy seeds (optional) In a [...]


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<li><a href='http://clubfood.org/2007/10/Easy_Croissants/' rel='bookmark' title='Easy Croissants'>Easy Croissants</a></li>
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