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 Scallops and Mushrooms in White Wine Sauce Exactly the same sauce parisienne as that for the poached fish filets in the preceding recipes is...
Print Recipe SOUFFLÉ DE POISSON [Fish Soufflé] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients A 6-cup soufflé mold1 tsp butter1 Tb...
Print Recipe Gratin of Creamed Salmon or Other Fish A quick and delicious main-course dish can be made by combining a good cream sauce with canned...
Print Recipe POULET POÊLÉ À L’ESTRAGON [Casserole-roasted Chicken with Tarragon] For: roasters, large fryers, and capons When a chicken is cooked this way, it is trussed,...
Print Recipe Fish Filets Poached in White Wine with Mushrooms Bercy is the simplest of the white-wine fish sauces. The poaching liquid is thickened with beurre...
Print Recipe Poached Eggs and Mushrooms, Béarnaise Sauce Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1 lb. finely minced fresh mushrooms3...
Print Recipe Braised Filet of Beef Stuffed with Foie Gras and Truffles Here is a magnificent recipe for an important dinner, and it is not a...
Print Recipe Filet Steaks with Mushroom and Madeira Sauce A handsome presentation for these steaks would be a platter decorated with whole baked tomatoes, artichoke hearts...
Print Recipe Caneton à l’Orange [Roast Duck with Orange Sauce] One of the most well known of all the duck dishes, caneton à l’orange, is roast...
Print Recipe L’OMELETTE ROULÉE [Rolled Omelette] This omelette should be made in a French omelette pan and a high gas flame is usually more successful than...
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 RÂPÉE MORVANDELLE [Gratin of Shredded Potatoes with Ham and Eggs and Onions] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients...
Print Recipe Coquelets sur Canapés [Roast Squab Chickens with Chicken Liver Canapés and Mushrooms] Also for: squab pigeons, game hens, partridge, quail, dove This is one...
Print Recipe Tournedos Rossini [Filet Steaks with Foie Gras, Truffles, and Madeira Sauce] A platter of tournedos Rossini takes the filet steak about as far as...
Print Recipe TIMBALES DE FOIES DE VOLAILLE [Unmolded Chicken Liver Custards] These delicate little entrées (also called mousses, pains, and soufflés) are usually baked in individual...
Print Recipe QUICHE AUX FRUITS DE MER [Shrimp, Crab, or Lobster Quiche] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 2 Tb...
Print Recipe QUICHE LORRAINE [Cream and Bacon Quiche] The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese. The bacon is usually blanched in...
Print Recipe Roast Chicken Basted with Cream, Herb and Giblet Stuffing In this lush combination, the chicken is roasted as usual, but is basted for the...
Print Recipe L’OMELETTE BROUILLÉE [Scrambled Omelette] This is best in a French omelette pan, but a skillet can be used. Votes: 0 Rating: 0 You: Rate...