Print Recipe AÏGO BOUÏDO [Garlic Soup] Enjoying your first bowl of garlic soup, you might never suspect what it is made of. Because the garlic is...
Print Recipe FONDS DE CUISINE SIMPLE [Simple Meat Stock] This is the general formula for a simple stock made from a miscellaneous collection of bones and...
Print Recipe HOMARD THERMIDOR [Lobster Thermidor-Gratinéed in its Shell] So many steps are involved in the preparation of a really splendid lobster Thermidor, no wonder it...
Print Recipe Tuna or Swordfish Steaks with Wine, Tomatoes, and Herbs Tomatoes, wine, herbs, and garlic are a good contrast to tuna or swordfish, and this...
Print Recipe MOULES À LA MARINIÈRE [Fresh Mussels Steamed Open in Wine and Flavorings] Here is the simplest version of this most typical of French methods...
Print Recipe Oeufs à la Bourguignonne [Eggs Poached in Red Wine] This is a good dish for a light supper or a winter luncheon, and can...
Print Recipe SAUCE TOMATE [Tomato Sauce] This good basic tomato sauce is served just as it is, or may be flavored with herbs or combined with...
Print Recipe COQ AU VIN [Chicken in Red Wine with Onions, Mushrooms, and Bacon] This popular dish may be called coq au Chambertin, coq au riesling,...