Little Almond Biscuits

110g (4 oz.) Plain Flour
110g (4 oz.) Ground Almonds
Pinch Salt
175g (6 oz) Butter -hard from the fridge
60g (2 oz.) Sugar
60g (2 oz.) Flaked Almonds
1 teaspoon Vanilla Extract
1 Egg Yolk
1 Egg white + caster sugar for decoration.

Parmesan Biscuits

Ingredients
 
120g/4oz chilled butter, cubed
120g/4oz plain flour
60g/2oz fresh parmesan crumbled in little pieces but not grated
salt and freshly ground black pepper
pinch cayenne pepper
 

Leg of Lamb with Garlic Cream
(Gigot d’Agneau a la Crème d’Ail)

A Dish from Provence, from the Alpilles Hills north of Marseille

(Serves about 8)

1 Leg Lamb
1 Bunch Rosemary
1 Bunch Thyme
Salt and Pepper
3 Tablespoons Olive Oil
12 fat Cloves garlic
60 g (2 oz) Butter
150ml (¼   pt.) Cream

Rhubarb Mousse

1 Bunch Rhubarb
1 to 2 tablespoons Sugar
3 Eggs

SALMON IN PASTRY WITH GINGER AND CURRANTS

WILL SERVE 6 TO 8

For the pastry:
500g (1lb) white flour
2 teaspoons salt
275g (9oz butter), cold water

For The Flavoured Butter:
110g (4 oz.) Butter
30g (1oz) currants
4 pieces of stem ginger in syrup
salt and pepper

For Sauce Messine:
Handful of fresh tarragon and chervil
2 shallots
1 good dessertspoon Dijon mustard
Three quarters pint of cream
2 teasopoons plain Flour
Salt, pepper
Juice of 1 lemon
1 egg yolk

For The Salmon:
1 ¼ kg (2 ½ lbs) Side of Salmon boned and Skinned
1 egg plus a little milk to make an egg wash

Rillettes of Smoked and Fresh Salmon

225g (8 oz). Fresh Salmon
110g (4 oz). Smoked Salmon (trimmings will do)
Juice of a half Lemon
110g (4 oz.) Butter

Cappucino Tiramisu

This makes about 6 portions made in  Cappucino Coffee cups

2 Eggs
175g (6oz.) Caster Sugar
125g Carton Marscarpone Cheese
175ml (6 oz.) Cream
12 rounds of Sponge (roughly the size of the cup)
175 ml (6 oz.) strong black coffee
1 measure Tia Maria
125ml (4 oz.) cream well whipped to decorate
Cocoa Powder to sprinkle.