[Kimmie]

You're welcome Henry. I also find pix inspiring!

FRENCH (GREEN- FRESH) BEANS WITH WHITE SAUCE –RECIPE OF WILLIAM VERAL

This is a typical Scotish recipe for breakfast. In Scotland we appreciate tradition, so we use this same recipe for hundreds of years
I am not a professional so my recipes are for 6-8 servings but for a professional chef it’s very easy to multiply the ingredients.
If you want to learn about William Veral, see below the recipe.
I hope you find the recipe interesting and
educative.

Servings 6

2p of fresh green beans –known here as French
12 fresh onions chopped
¾ poultry stock
2 egg yolks
Juice of 2 oranges
Salt-pepper

Boil the beans until soft but crispy, drain them and keep them warm. Boil the onion in the stock for 3-4 min. Stir the egg yolks in the orange juice and pour this mixture in the stock. Add some salt and pepper and mix the beans in the sauce just before you serve them.

Enjoy them they are delicious!


In 1789 Sir William Veral of Scottish origin, which was the owner of the famous “White Heart Inn” published the book “ A complete handbook for cooking”.
William Veral was a student of the cook of the Duke of Newcastle, Monsieur De Saint-Cloue. What make his cooking special is that he uses crème fraiche with fruit juices
You cannot find those in formations in the Internet

[lynne]

I recently did a presentation at a B&B conference about breakfast presentation and livening up breakfast options. The B&Bs are as varied as the individuals that make up the guest lists - with a wide variety of cooking skills, and breakfast options (from continental to buffet to multi-course, plated). Please take from this what you will and ignore that which does not fit your situation, it is by no means complete and is definitely just a starting point. Above all, happy inspiration and have fun cooking:

French Toast
French Toast family includes:

Traditional French Toast
Variations: types of breads used, types of syrups - blueberry, maple, apricot…

Topped
Praline or streusel topping, cooked fruit toppings (Banana’s Foster)

Baked
Pineapple Upside Down, Praline

Bread Pudding Style
Blueberry & Cream cheese, Peach

Ramekin/Strata
Savory Bread puddings - Cheese Strata, Sausage Casserole

Stuffed
Preserve-stuffed, Cream Cheese-stuffed, Fruit Stuffed, Monte Cristo

Savory
Martha Stewart’s Savory French Toast - Parmesan in the custard, topped with sautéed mushroom, onion and bacon; Mexican-green Chile with a mild salsa


Pancakes
Pancake Family includes:


Traditional Pancakes/Waffles
Variations: using whole grains, fruit purees as part of liquid; ie, banana, oatmeal or sweet potato

Baked Pancakes
Dutch Babies-often served plain or with variety of toppings in individual ramekins
German Pancakes-traditionally made as one large pancake, oven baked in a cast iron skillet, usually incorporates a sautéed fruit

Savory Pancakes
Often baked in a “Bisquick Impossible pie” manner incorporates savory meats/flavours, cheeses, egg and vegetables
Cheddar Bacon Pancake, Corn Cakes with a Savory Topping, Corn Fritters,
Bacon Swiss Waffles

Blintzes/Crepes
Thinner than a pancake; can go sweet (chocolate, peach melba, lemon, fruit filled, cheese & preserves) or savory (Cordon Bleu, Lorraine, crabmeat and asparagus)

Egg Dishes

The Standards
Scrambled, Fried, Poached…

Omelets/Frittattas/Tortas
Traditional: Western, Ham & Cheese,
Themed: Greek - Spinach, Tomato, Feta & Oregano; Mediterranean - Tomato, Basil & Fresh Mozzarella; Spanish - potato, onion and peppers

Quiches/Impossible Pies
Possibilities are endless-any frittata combination can be used, along with the classics-for example Quiche Lorraine, can vary with type of crust used -- fillo, cornmeal crusts, potato/hashbrown crusts,

The Eggs Benedict Concept
The layers can be varied - give it the name of your inn, region, whatever
The base - English Muffins, toasts, split biscuits, polenta
The eggs - poached (hard or soft), scrambled, thin folded omelet
The meat - Canadian Bacon, bacon crumbles, smoked turkey, Virginia baked ham, smoked salmon (Norwegian Eggs or Eggs Alaska)
The sauce - Hollandaise, SW Hollandaise, Lime Hollandaise, Mornay (white sauce w/Swiss), Cheddar, Lemon Dill or even a Salsa
The additions - spinach and artichokes (Eggs Sardou), mushrooms, dill, basil, tomato, whatever makes your style or region unique

Muffins/Sweetbreads

Fruit
Traditional: Blueberry, Cherry, Lemon Poppyseed, Banana, Banana Chocolate Chip, Pineapple Mint, Cheddar Apple; Topped: Cream Cheese Streusel, Pumpkin, Sweet Potato Praline, Macadamia w/coconut streusel,

Wholegrain
Oatmeal, Bran, Cream of Wheat, Cornmeal/Cornbread,

Savory
Onion Thyme, Roasted Red Pepper with Goats Cheese, Corn & Bacon Cornbread, Cheddar & Sun-dried Tomato

Muffin Alternatives

Biscuits, Scones, Popovers, Palmiers (puff pastry layered w/ filling and rolled), Quesadillas (sweet or savory), Cream Puffs (sweet or savory), Gougeres, Foccacia, Bruschetta

[cape chef]

Lynne as always you bring a wealth of great ideas.

That conference must of been alot of fun.

Couple things I do.
Chedder,apple and sausage omlette.
Black forest and brie omlette.
tomato,riccotta,onions and pepper omlette.
Rogqefort,watercress and bacon omlette.
smoked salmon,asparagus and fresh herb omlette.
Chevre and strawberry or fig omlette,Don't knock it till you try it

Leek tart with westphalian ham and brie gratin.

Smoked salmon,bourson crepes with dry vermouth-dill cream.

Challah french toast stuffed with marscapone and berries.

brioche eggs in a nest florentine with buerre blanc.

artichoke bottoms filled with fine dice capanata,topped with a poached egg and hollaindase.

apple sauce/oatmeal pancakes with a pecan praline syrup.

My Fav is simple,Thinly sliced scottish smoked salmon on a toasted new york bagel with chive cream cheese,red onion and capers.

cc

[lynne]

Thanks Cape -- and it was a good conference.

Some other good stuff you included! I love using good fresh ricottas and mozzarellas in eggs. Westphalian and brie, yum!

I think the figs and chevre sound good, I'll have to file this away from when my fig trees are next in fruit....

Leek tarts, tomato tarts...

Look at your clientele and the ingredients they will be looking for - let your imagination flow!

On a menu, remember to name carefully -- the man that won't eat quiche WILL eat a tart. Frittatas are more "exotic" in many eyes than an omelet. Crepes conjure up romantic ideas...

Above all have fun!