ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Jus de Moules, Fumet de Poisson, Pate Brisee

Misc.
Hi everyone,
Hope someone can help with this. I have two recipes from a restaurant called "Le Bec-Fin" from Chef Georges Perrier that sound wonderful, but they are calling for some things that I have no clue as to what they are. "Jus de Moules", "Fumet de Poisson", are needed in a recipe for Salmon in chive Butter Sauce and "Pate Brisee" is needed in an Apple Tart recipe. If anyone could tell me what they are or if they have recipes for them, I would really appreciate your help!!!
thanks!
MsgID: 1418670
Shared by: Patty, PA
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • European Black Bread (bread machine)
  • Every once in a while, I just have to have this...I was talking about it with a friend the other day, and she loves it , too! So, yesterday I loaded this into the bread machine, and made a 2lb loaf, half of which I set ...
  • Three-Meat Stromboli (using frozen bread dough)
  • THREE-MEAT STROMBOLI 2 loaves (1 pound each) frozen bread dough, thawed 2 tablespoons Dijon mustard 1/2 cup grated Parmesan cheese, divided 4 ounces pastrami, finely chopped 4 ounces pepperoni, finely chopped 4 ounces...
  • Queen of Sheba Meatloaf
  • Queen of Sheba Meatloaf 2 tbsp virgin olive oil 3 tbsp butter 4 garlic cloves, crushed 2 medium onions, finely chopped 1/2 cup finely chopped fresh italian parsley 1 tsp fennel seeds 2 1/2 lb lean ground lamb 1 l...
  • French Baked Beets
  • FRENCH BAKED BEETS "This recipe calls for marinating the beets for roughly a half hour in balsamic vinegar; this process adds a slightly pickled flavor and helps to break down the beet fibers. The wonderful collection...
ADVERTISEMENT
  • Three Layer Hamburger Casserole (using tater tots)
  • 3 LAYER HAMBURGER CASSEROLE 2 lbs ground beef 1 (1 lb) can whole kernel corn 1 (16 oz) pkg frozen tater tots 1 (10 3/4 oz) can condensed cream of mushroom soup Layer ingredients in a 13x9-inch baking dish in order gi...
  • Lomilomi Salmon (Hawaii)
  • LOMILOMI SALMON 4 whole tomatoes 1/2 lb green onions 2 round onions 3 lbs diced salmon Core and rinse tomatoes; slice tomatoes in quarters; using diced cutter, place 1 tomato slice and hand push cutter; place in larg...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Jus de Moules, Fumet de Poisson, Pate Brisee
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!