This is still one of the great classic potato dishes. Its can be made a few hours ahead of time, but it should not be refrigerated; the potatoes simple do not taste the same after refrigeration. Just warm them through when ready to serve.
6 medium-sized cooking potatoes
1 teaspoon salt
pepper
1/4 teaspoon ground nutmeg
2 [...]

read more from " Duchess Potatoes "

 This recipe differs from the “classic” genoise recipe you will find                                   in a lot of books in two respects.  One, it contains extra                                                egg yolkes, and two, it contains baking powder.

When Albert Kumin was in charge of the bakeshop at [...]

read more from " Genoise "

When I make a Filet of Beef, I make different Sauces,
the Madagascar Sauce I also use for tournedos of beef
which is simply thick slices of Filet of Beef.
The only green peppercorns worth buying are those
freeze-dried or packed in brine. The Vinegar packed
ones are rather rubbery and have an inferior taste.
1 Filet of Beef
3 tablespoons [...]

read more from " Filet of Beef Madagascar "