Bill Wight French

8/10/2019 Bill Wight French

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* Export ed f r om Mast erCook *

Ai ol i

Reci pe By : Fernande Garvi nServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Sauces

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2 gar l i c cl oves - - cr ushed or pr essed2 egg yol ks - - r oom t emper at ur e1 teaspoon wat er

1/ 4 t easpoon sal t1 pi nch f r eshl y gr ound pepper1 cup ol i ve oi l

I n mi xi ng bowl , combi ne gar l i c, yol ks, wat er , sal t , and pepper . Ver ygr adual l y, add oi l , beat i ng const ant l y unt i l mi xtur e t hi ckens. Keep i nref r i gerat or .

Comment s: "Ai ol i " i s t he name of a di sh of hot boi l ed f i sh andvegetabl es ser ved wi t h a garl i c mayonnai se. Al l whi t e- meat f i sh may beused. I n Pr ovence, no ai ol i i s consi der ed compl et e i f i t does noti ncl ude boi l ed snai l s ( wi t hout shel l s).

I n t he nor t her n par t of France, "ai ol i " has t aken t he meani ng of gar l i cmayonnai se onl y, and i s ser ved much as pl ai n mayonnai se, wi t h col d f i sh,meat , or veget abl es.

Reci pe Source: THE ART OF FRENCH COOKI NG by Fer nande Gar vi n

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Apr i cot Sauce

Reci pe By : Fernande Garvi n

Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Desser t s

Amount Measur e I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 1/ 2 cups apr i cot j am 1/ 2 cup water

1 t abl espoon sugar2 t abl espoons ki r sch


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I n smal l , heavy saucepan, combi ne apr i cot j am, water , and sugar . Br i ngt o boi l and si mmer f or 5 mi nut es, st i r r i ng const ant l y. Add ki r sch.

Reci pe Sour ce: THE ART OF FRENCH COOKI NG by Fer nande Gar vi n

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Ar t i chokes A La Gr ecque

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Veget abl es

Ar t i chokes

Amount Measure I ngr edi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 cup wat er10 ounces f r ozen ar t i chokes - - - ( 1 package)3 t abl espoons l emon j ui ce

1/ 4 cup ol i ve oi l3 peppercor ns1 pi nch t hyme1 pi nch f ennel seed1 pi nch cor i ander seed1 smal l bay l eaf

1/ 2 t easpoon sal t

I n l ar ge, heavy ski l l et , cook ar t i chokes i n boi l i ng wat er f or 5 mi nut es,or unt i l t hey ar e separ at ed. Add al l r emai ni ng i ngr edi ent s. Br i ng t oboi l . Cover and si mmer f or 20 mi nut es. Cool i n cooki ng l i qui d. Ser vear t i chokes wi t h 4 t abl espoons l i qui d.


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Ar t i chokes Casser ol e


Ar t i chokes


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10 ounces f r ozen ar t i chokes - - - ( 1 package)3 t abl espoons ol i ve oi l2 t abl espoons f i nel y chopped oni ons


1/ 4 t easpoon f r eshl y gr ound pepper2 t abl espoons vi negar1/ 4 cup dry whi t e wi ne1/ 2 cup boi l i ng wat er

1 gar l i c cl ove - - crushed1/ 2 bay l eaf - - cr ushed

1 t abl espoon Beur r e Mani e - - * see note

* Not e: The r eci pe f or "Beur r e Mani e" i s i ncl uded i n t hi s dat abase.

I n l ar ge, heavy ski l l et , heat oi l . Add oni ons and f r ozen ar t i chokes.Cook over moder at e f l ame, t ur ni ng f r equent l y, f or 5 mi nut es, or unt i l t hear t i chokes ar e separated and t he oni ons ar e sof t ened but not br owned.

Add sal t , pepper , vi negar , and wi ne.

Br i ng t o boi l and cook over hi gh f l ame f or 10 mi nut es, or unt i l l i qui d i sr educed t o about 2 t abl espoons. Add boi l i ng wat er , gar l i c, and bay l eaf .

Cover and cook over l ow f l ame f or 30 mi nut es. Remove ar t i chokes toheat ed ser vi ng di sh and keep warm. Add "Beur r e Mani e" t o l i qui d i nski l l et . Cook f or 5 mi nut es. Pour over ar t i chokes. Ser ve hot .


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Asparagus


Asparagus

Amount Measure I ngr edi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -t ext onl y - - see di r ecti ons

Aspar agus i s pr epar ed i n France exact l y as i t i s i n Amer i ca: I t i scooked i n sal t ed boi l i ng wat er f or 10 t o 15 mi nut es, accor di ng t o si ze.I t i s ser ved hot or col d.

Serve hot wi t h "Whi t e Sauce - ( Sauce Bl anche)" or "Mai t r e D' Hot elBut t er ", t he reci pes f or whi ch ar e i ncl uded i n t hi s dat abase.


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Ser ve col d wi t h pl ai n mayonnai se or mayonnai se whi pped wi t h heavy cr eami n the pr oport i on of 2 tabl espoons heavy cream f or 1/ 2 cup mayonnai se.


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Baked Appl e

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Desser t s

Amount Measure I ngr edi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -4 cooki ng appl es4 sl i ces whi t e br ead4 t easpoons granul ated sugar4 t easpoons but t er

Peel and cor e appl es. Cut sl i ces of br ead i nt o ci r cl es about 2 1/ 2-i nches i n di amet er .

Pl ace br ead i n but t ered baki ng di sh.

Pl ace an appl e on each pi ece of br ead. I n wel l i n cent er of each appl e,

pl ace 1 t easpoon sugar .

Add 1 teaspoon but t er on each appl e.

Bake at 375F f or 30 mi nut es. Ser ve warm.


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Suggest ed Wi ne: Chi l l ed Bor deaux Saut er nes; chi l l ed sweet Semi l l on.


Baker s' Cr eam - ( Cr eme Pat i ssi er e)



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Amount Measur e I ngredi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 cups mi l k

1/ 2 t easpoon vani l l a ext r act3/ 4 cup sugar

1/ 3 cup f l our1 pi nch sal t6 egg yol ks

Scal d mi l k wi t h vani l l a. I n heavy saucepan, combi ne sugar , f l our , sal t ,and egg yol ks. St i r unt i l wel l bl ended.

Add mi l k gr adual l y. Cook over l ow f l ame, st i r r i ng const ant l y, bei ngcar ef ul t o scrape bot t om of pan.

Br i ng t o boi l and cont i nue boi l i ng f or 3 mi nut es.

Pour cr eam i nt o a bowl and l et cool . St i r occasi onal l y unt i l col d.


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Banana Coupe

Reci pe By : Fernande Garvi nSer vi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egori es : *Fr ench Desser t s

Amount Measure I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

4 bananas2 t abl espoons gr anul ated sugar4 t abl espoons orange j ui ce2 t abl espoons ki r sch

Peel and cut bananas i nt o sl i ces 1/ 2- i nch t hi ck. Pl ace i n shal l ow di sh.

Spr i nkl e wi t h sugar .

Add or ange j ui ce. Let st and i n r ef r i ger at or f or 1/ 2 hour .

Ser ve i n sher bet gl asses. Spr i nkl e wi t h ki r sch.



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Suggest ed Wi ne: Chi l l ed Bordeaux Saut ernes; sweet Semi l l on.


Basi c Boi l ed Ox Tongue

Reci pe By : Fernande Garvi nServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Tongue


1 f r esh ox t ongue1 quar t water1 t abl espoon wi ne vi negar

2 medi um oni ons - - each st udded wi t h2 cl oves - - one cl ove each1 bay l eaf1 pi nch t hyme

1/ 2 t easpoon sal t4 peppercor ns

I n a deep bowl , combi ne water and vi negar . Add t ongue, and soak f or 2hour s.

I n Dut ch oven or l ar ge ket t l e, pl ace t ongue. Cover wi t h f r esh wat er .Add oni ons st udded wi t h one cl ove each, bay l eaf , t hyme, sal t , andpeppercorns.

Br i ng t o boi l . Cover and si mmer f or 3 hour s, or unt i l meat i s t ender .Remove t ongue and ski n i t .


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Basi c Brown Sauce



2 t abl espoons but t er


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2 medi um car r ot s - - di ced1 medi um oni on - - chopped2 spr i gs par sl ey1 pi nch t hyme1 smal l bay l eaf2 t abl espoons f l our

1 cup dry whi t e wi ne1 1/ 2 cups consomm1 t abl espoon t omato past e

1/ 2 t easpoon sal t1/ 4 t easpoon pepper

I n a smal l , heavy saucepan, mel t but t er . Add car r ot s, oni ons, par sl ey,t hyme, and bay l eaf . Cook over l ow f l ame, st i r r i ng const ant l y, unt i lveget abl es ar e gol den br own. St i r i n f l our and cook unt i l sl i ght l ybrown. St i r i n wi ne and consomm. Add t omato past e, sal t , and pepper .Br i ng t o boi l . Cover and si mmer f or 30 mi nut es. St r ai n.

Makes about 2 cups of sauce.

Br own sauce may be pr epared i n advance and keeps wel l i n ref r i gerator f ormore t han t wo weeks.

Comments: Br own sauce made i n t he "grande mani er e" has al ways beenpr act i cal l y i mpossi bl e t o pr epar e at home. I t r equi r es t he pr evi ouspr epar at i on of st ock, t hen t he r educi ng of t he st ock t o gl aze or hal f -gl aze, and t hen t he maki ng of t he sauce i t sel f . The housewi f e sol ves t hepr obl em by di spensi ng wi t h gl aze or hal f - gl aze and usi ng i nst ead st r ongboui l l on, consomm, or boui l l on cubes. Canned beef consomm makesexcel l ent br own sauce. The character i st i c f l avor of consomm f ades awayi nt o t he f l avor s of t he ot her i ngr edi ent s, l eavi ng onl y t hat much of t het ast e whi ch i s par t of t he sauce.


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Basi c Bchamel Sauce


Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Sauces


2 t abl espoons but t er2 t abl espoons chopped oni ons2 t abl espoons f l our2 1/ 2 cups hot mi l k


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1/ 2 t easpoon sal t1/ 4 t easpoon whi t e pepper

1 pi nch grat ed nut meg

I n smal l , heavy saucepan, mel t but t er . As soon as but t er i s mel t ed, addoni ons and cook over medi um f l ame f or 3 mi nut es, or unt i l oni ons begi n to

t urn gol den. St i r i n f l our .

St i r i n mi l k and cook, st i r r i ng const ant l y unt i l smoot h. Add sal t ,pepper , and nut meg, and cook over l ow f l ame f or 30 mi nut es, st i r r i ngoccasi onal l y. St r ai n.

Bchamel sauce may be prepared i n advance, and keeps wel l i n r ef r i ger atorf or more than two weeks.

Makes 2 cups of sauce.


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Basi c Dr essi ng - ( Vi nai gr et t e)

Reci pe By : Fernande Garvi nServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : *French Sal ads/ Dr essi ngs


1 teaspoon sal t1/ 4 t easpoon pepper

1 t abl espoon wi ne vi negar3 t abl espoons veget abl e oi l

I n sal ad bowl , combi ne sal t , pepper , and vi negar . St i r unt i l sal t i sdi ssol ved. St i r i n oi l . Mi x wel l . Add sal ad and t oss gent l y.

Makes enough dr essi ng f or a sal ad f or 4 t o 6 persons.

Comment s: One of t he gr eat est cul i nary surpr i ses f or Fr ench peopl e

vi si t i ng t he Uni t ed St at es, i s t o be ser ved a sal ad wi t h "FrenchDr essi ng" - - and t hey usual l y don' t l i ke i t much.

I f t her e i s such a t hi ng as a "Fr ench Dr essi ng" i t i s "vi nai gr et t e":sal t , pepper , oi l , and wi ne vi negar . Thi s i s t he basi c dr essi ng f ornear l y al l sal ads and t he onl y dr essi ng ( wi t h t he possi bl e addi t i on ofchopped her bs) f or what i s cal l ed "si mpl e sal ads. " "Si mpl e sal ads"i ncl ude gr een t ossed sal ad and gr een vegetabl e sal ads.


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"Sal ades composees, " whi ch ar e made of many di f f erent i ngr edi ent s, aremost l y ser ved as hor s- d' oeuvre. The dr essi ng i s mor e el abor ate and of t eni ncl udes mayonnai se.


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Basi c Fr ench Omel et

Reci pe By : Fernande Garvi nServi ng Si ze : 2 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Omel ets

Egg Di shes


4 eggs1 t abl espoon cr eam

1/ 2 t easpoon sal t1 t abl espoon but t er

Combi ne eggs, mi l k, and sal t i n bowl . Beat gent l y. Pl ace but t er i nski l l et and heat unt i l but t er i s ver y sl i ght l y br owned. Add eggs andi mmedi at el y st i r t hembr i skl y wi t h back of f or k. When t he eggs havet hi ckened and t her e ar e no mor e l i qui d eggs i n ski l l et , st op st i r r i ng andcont i nue cooki ng f or a f ew seconds, gent l y shaki ng t he pan back and f ort h

over t he heat . Take ski l l et of f f i r e and wi t h f or k f ol d one- t hi r d ofomel et over cent er . Then f ol d ot her t hi r d over f i r st . Sl i de omel et ont oheat ed ser vi ng di sh.

Comment s: Fr ench omel et s ar e f amous f or t hei r smoot hness and l i ght ness.Thi s i s because t he eggs ar e cooked ver y qui ckl y and r emai n moi st - - ast hey shoul d. Once t he but t er i s hot , i t does not t ake mor e t han t womi nut es t o make t he omel et i t sel f .

Ther e i s i n every Fr ench househol d an "omel et ski l l et , " used onl y f ort hat pur pose. I t i s a cast i r on or heavy al umi num ski l l et , appr oxi mat el y9- i nches acr oss. I t i s never washed but i s car ef ul l y wi ped af t er eachuse wi t h paper t owel s. I f i t becomes necessar y t o wash i t , i t i s scour ed

wi t h a scour i ng pad, t hen oi l ed and wi ped wi t h paper.

Some omel et ski l l et s ar e l ar ger f or bi gger omel et s, but i t i s neveradvi sabl e t o make an omel et of more t han 4 eggs. I t i s much easi er t ocook t wo 3- egg omel et s t han a 6- egg one.

The eggs shoul d be t aken out of t he r ef r i gerat or one hour bef or e cooki ng.They ar e beat en l i ght l y, j ust enough t o break t hemand bl end t he whi t esand yol ks t oget her . Thi s i s done at t he l ast mi nut e.


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The one essent i al f act or i n t he successf ul maki ng of an omel et i s t het emper at ur e of t he but t er . The eggs ar e not pour ed i nt o t he ski l l etunt i l t he but t er bubbl es and t ur ns "noi set t e" ( hazel nut ) , t hat i s,sl i ght l y br own. Then t he eggs ar e t ur ned i nt o t he ski l l et and t he omel eti s br i skl y made.

Many cooks, j ust bef or e ser vi ng, r ub a pi ece of but t er over t he t op oft he omel et t o gi ve i t a "shi ne, " whi ch does not make i t any bet t er butdoes make i t more appet i zi ng.


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Suggest ed Wi ne: A chi l l ed dr y whi t e wi ne: Bordeaux Gr aves; etc.


Bean Soup

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Soups/ St ews

Dr i ed Beans


3/ 4 pound dr i ed whi t e beans - - soaked overni ght

6 cups l ukewarm water1 teaspoon sal t1 l arge oni on - - st udded wi t h1 cl ove1 carrot1 bay l eaf1 pi nch t hyme1 t wo- i nch pi ece of cel er y1 cup scal ded mi l k2 t abl espoons but t er - - cut i n smal l pi eces4 sl i ces French br ead - - di ced, and

f r i ed i n but t er

I n ket t l e or l ar ge saucepan, combi ne beans, wat er , sal t , oni on, car r ot ,bay l eaf , t hyme, and cel er y. Br i ng t o boi l .

Cover and si mmer f or 2 hour s, or unt i l beans ar e ver y t ender. Di scar dcar r ot , bay l eaf , and cel er y. Dr ai n, r eser vi ng l i qui d. Mash beans.St i r i n cooki ng l i qui d. Ret ur n t o pan. Add mi l k.

Br i ng t o boi l i ng poi nt but do not al l ow t o boi l .


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Of f f i r e, add but t er , st i r r i ng unt i l but t er i s mel t ed and wel l bl ended.Ser ve hot , wi t h f r i ed di ced br ead.


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Beef "En Daube"

Reci pe By : Fernande Garvi nServi ng Si ze : 5 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Beef


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 pounds bonel ess pot r oast - - l arded4 s l i ces sal t pork - - t hi n s l i ces2 medi um oni ons - - sl i ced2 medi um car r ot s - - cut i n 1" pi eces1 bay l eaf1 pi nch t hyme


2 cups r ed wi ne2 t abl espoons t omato past e

Li ne bot t om of Dut ch oven or l ar ge, heavy saucepan wi t h sl i ces of sal t

pork. Add oni ons, carr ot s, bay l eaf , and t hyme. Pl ace meat on veget abl ebed. Add sal t , pepper, and wi ne. Br i ng t o boi l . Cover and si mmer f or 3hour s, or unt i l meat i s t ender .

Remove meat and cut i nt o t hi n sl i ces. Ar r ange sl i ces on heat ed ser vi ngdi sh and keep warm. Surr ound wi t h car r ot s and oni ons f r om pan. Addt omato past e t o pan. St i r unt i l wel l bl ended, and si mmer f or 5 mi nut es.Pour over meat .

Ser ve hot . Good when r eheated.

Serve wi t h boi l ed pot at oes or macar oni .


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Suggest ed Wi ne: A f ul l - bodi ed r ed wi ne: Caber net ; Domest i c cl aret ; etc.


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Beef And Oni on St ew - ( Carbonade)

Reci pe By : Fernande Garvi nServi ng Si ze : 6 Prepar at i on Ti me : 0: 00

Categor i es : *Fr ench Beef


3 pounds bonel ess pot r oast - - cut 1/ 2" t hi cks l i ces

2 t abl espoons but t er6 medi um oni ons - - chopped

1/ 2 t easpoon f l our1 t easpoon granul ated sugar

1/ 4 cup consomm1 cup l i ght beer


1/ 4 t easpoon pepper1 bay l eaf

I n Dut ch oven or l arge, heavy saucepan, heat but t er . Add meat andcook unt i l wel l br owned on both si des. Remove meat and set asi de. Addoni ons t o pan and cook unt i l sl i ght l y br owned. St i r i n f l our and sugarand cook unt i l wel l br owned. St i r i n consomm and beer. Br i ng t o boi l .Retur n meat t o pan. Add sal t , pepper , and bay l eaf . Cover t i ght l y andsi mmer f or 3 hour s, or unt i l meat i s t ender . Ser ve hot .

Serve wi t h noodl es or boi l ed pot atoes.

Comment s: Carbonade i s a speci al t y of Nort hern Fr ance, where t he cl i mate

i s r ough, and where beer i s as common as wi ne i s i n t he rest of Fr ance.Hence, Carbonade, a wonder f ul di sh, made wi t h beer .

The r eci pe sounds l i ke r at her coar se f ar e. Such a l ar ge quant i t y ofoni ons and beer does not seem t o be choi ce i ngr edi ent s f or a f i ne di sh.But perhaps t hi s i s a good oppor t uni t y t o poi nt out an i mport ant f eat ur eof Fr ench cooki ng: no mat t er what t he i ngr edi ent s ar e, once cooked, t hef l avor of t he di sh shoul d be del i cat e. Ther ef or e, t he st r ong f l avor ofoni ons never st ands out i n any pr epar at i on.

Ther e i s nothi ng myst er i ous about t he way t o prevent t hi s t ast e f r ompervadi ng t he whol e di sh. Oni ons ar e al ways cooked i n short eni ng unt i lt hey ar e ei t her s l i ght l y or wel l br owned, and t hen t hey ar e sl owl y cooked

f or a l ong t i me. The br owni ng evaporates t he pungent f l avor , and t hesl ow cooki ng reduces t he oni ons t o a ki nd of pur ee, del ect abl e t o eat andeasy to di gest .


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Suggest ed Wi ne: None: Beer i s t he suggested dr i nk f or t hi s di sh.


Beef Ar l esi enne



3 pounds bonel ess pot r oast - - cut 1/ 2" t hi cks l i ces

2 t abl espoons oi l6 t omatoes - - peel ed and

- - quar t er ed

4 ounces sl i ced mushr ooms - - - ( 1 can) , wi t h l i qui d1/ 2 cup pi t t ed bl ack ol i ves1 gar l i c cl ove - - crushed


1 pi nch dr i ed sweet basi l1 bay l eaf

I n Dut ch oven or l arge, heavy saucepan, heat oi l . Add meat and cookunt i l wel l br owned on bot h si des. Pour f at of f pan. Add t o pan,t omat oes, mushr ooms and j ui ce, ol i ves, gar l i c, sal t , pepper , basi l , andbay l eaf .

Br i ng t o boi l . Cover t i ght l y and si mmer f or 3 hour s, or unt i l meat i st ender . Ser ve hot .Serve wi t h macar oni .


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Suggest ed Wi ne: A f ul l - bodi ed r ed wi ne: Cotes du Rhone; Cabernet ; etc.


Beef Bour gui gnon


Amount Measur e I ngredi ent - - Preparat i on Method


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -3 pounds beef - - chuck or t op r ound,

- - cut i n 2" cubes1 smal l oni on - - sl i ced2 cups r ed wi ne1 smal l bay l eaf

4 spr i gs par sl ey1 pi nch t hyme2 t abl espoons sal ad oi l


1 smal l car r ot - - sl i ced1 gar l i c cl ove - - crushed3 t abl espoons but t er1 t abl espoon f l our

1/ 2 cup consomm1/ 4 pound sal t por k - - di ced

24 smal l whi t e oni ons1 cup mushr ooms - - f r esh or canned,

- - sl i ced

I n deep bowl , combi ne meat , sl i ced oni on, wi ne, bay l eaf , par sl ey, t hyme,oi l , sal t , pepper , car r ot , and gar l i c. Let st and f or 4 hour s, t ur ni ngmeat occasi onal l y. Remove meat and pat dry wi t h paper t owel s. St r ai nmari nade and set asi de f or f ur t her use.

I n Dut ch oven or l arge, heavy saucepan, heat 2 t abl espoons but t er. Addmeat and cook unt i l wel l br owned on al l si des. Add f l our and cook f or 3mi nut es, st i r r i ng const ant l y. St i r i n consomm and mar i nade. Br i ng t oboi l . Cover and si mmer f or 2 hour s. Meanwhi l e, i n a smal l saucepan,heat r emai ni ng but t er . Add sal t pork and oni ons, and cook over medi umf l ame f or 10 mi nut es, or unt i l pork and oni ons are gol den brown. Remove

t hemt o pan i n whi ch meat i s cooki ng. Add mushrooms. Br i ng t o boi l .Cover and si mmer f or 45 mi nut es, or unt i l meat i s f ork t ender . Ser vehot .

Ser ve wi t h boi l ed pot at oes. Al so good wi t h al l ki nds of macar oni .

Comment s: Beef Bour gui gnon i s one of t he f amous Fr ench di shes that youcan eat al l over t he wor l d, but pr obabl y the best you can eat anywhere i st he one you can make at home.

Beef Bour gui gnon i s never pr epared i n smal l quant i t y. The r i ghtpr opor t i ons ar e f or 6 t o 8 per sons. Pr epar e i t f or a par t y di nner ( keptwar m i n a chaf i ng di sh i t makes a wonder f ul buf f et di sh) , or f or t wo

f ami l y meal s. I t i s bet t er when r eheat ed. I t may al so be f r ozen andkept i n t he f r eezer .


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Suggest ed Wi ne: A f ul l - bodi ed r ed wi ne: Pi not Noi r ; Caber net ; et c.


Beef Mi r oton - ( Boeuf En Mi r ot on)



1 pound l ef t over beef2 t abl espoons but t er

1/ 2 pound oni ons - - f i nel y chopped1 t abl espoon f l our

1/ 2 cup consomm

1/ 2 t easpoon sal t1/ 4 t easpoon pepper1 t abl espoon vi negar5 medi um pot at oes - - boi l ed2 t abl espoons f r esh bread cr umbs

I n a ski l l et , heat 1 t abl espoon but t er . Add oni ons and cook unt i lsl i ght l y br owned. Spr i nkl e wi t h f l our and cook unt i l br owned, st i r r i ngconst ant l y. St i r i n consomm, sal t , pepper , and vi negar . Br i ng t o boi l .Cover and cook over l ow f l ame f or 25 mi nut es.

Meanwhi l e, cut pot at oes i nt o sl i ces about 1/ 2- i nch t hi ck. But t er anovenpr oof casserol e and ar r ange pot at oes i n cr own, each sl i ce over l appi ng

anot her .

Cut meat i nt o t hi n sl i ces. Pl ace meat i n cent er of potat o cr own. Pouroni on mi xt ur e over meat . Spr i nkl e wi t h br ead cr umbs and dot wi t hr emai ni ng but t er . Bake at 450F f or 10 mi nut es.


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Suggest ed Wi ne: A r ed wi ne: Fr ench Bordeaux; Fr ench Bur gundy; et c.


Beef Sal ad

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *Fr ench Sal ads/ Dr essi ngs


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 cup l ef t over beef - - t hi nl y sl i ced6 medi um pot at oes - - boi l ed and sl i ced4 t omat oes - - peel ed and sl i ced

1 teaspoon sal t1/ 4 t easpoon pepper2 t abl espoons wi ne vi negar4 t abl espoons veget abl e oi l

1/ 2 t easpoon dr i ed t ar r agon l eaves1 t abl espoon chopped par sl ey2 har d- boi l ed eggs - - sl i ced

I n sal ad bowl , combi ne beef , potatoes, and t omatoes.

I n mi xi ng bowl , combi ne sal t , pepper , vi negar , oi l , and t ar r agon. Mi xwel l .

Pour over sal ad. Spr i nkl e wi t h par sl ey. Decor at e wi t h egg sl i ces.


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Suggest ed Wi ne: A l i ght r ed wi ne; chi l l ed dr y whi t e wi ne; or a rose wi ne.


Beet Sal ad

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *Fr ench Sal ads/ Dr essi ngs


1 cup cooked - - ( or canned) beet s,- - sl i ced


1 t easpoon prepared must ard

1 t easpoon wi ne vi negar2 t abl espoons oi l1 t easpoon chopped par sl ey

I n mi xi ng bowl , combi ne sal t , pepper , must ar d, and vi negar . St i r unt i lmust ar d i s di ssol ved.

Add oi l . Mi x. Add beet s. Mi x wel l . Ar r ange i n ser vi ng di sh. Spr i nkl ewi t h par sl ey.


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* Export ed f r om MasterCook *

Beets Wi t h Cr eamReci pe By : Fernande Garvi nServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Hors d' Oeuvres


1 cup cooked - - ( or canned) beet s,

- - di ced1/ 2 t easpoon sal t1/ 4 t easpoon pepper

1 t abl espoon l emon j ui ce1 t easpoon prepared must ard4 t abl espoons sour cr eam

I n mi xi ng bowl , combi ne sal t , pepper , l emon j ui ce, must ard and sourcr eam.

Bl end wel l t oget her . Add beet s. Mi x wel l .


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Beur r e Mani e



1 t abl espoon but t er1 t abl espoon f l our

To make Beurr e Mani e: wor k t oget her 1 t abl espoon but t er and 1 t abl espoonf l our unt i l wel l bl ended. Add t o t he sauce, and cook, st i r r i ngconst ant l y, f or 1 mi nut e, or unt i l sauce i s t hi ckened.


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Beur r e Mani e may be pr epared i n advance i n l arger quant i t y, and wr appedi n wax paper or pl aced i n a pl ast i c box. I t wi l l keep at l east t wo weeksi n ref r i gerator .


Note: Beur r e Mani e i s a r oux f or t hi ckeni ng soups and sauces

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Bl anket Of Veal - ( Bl anquett e De Veau)


Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Veal


2 pounds veal br east or shoul der4 cups wat er

12 smal l whi t e oni ons1 medi um car r ot - - cut 1/ 2" l ong

- - pi eces1 medi um oni on - - st udded wi t h2 cl oves1 bay l eaf

1 pi nch t hyme1/ 2 t easpoon sal t1/ 4 t easpoon whi t e pepper

1 t abl espoon but t er1 t abl espoon f l our

1/ 2 cup sl i ced mushr ooms - - f r esh or canned1/ 8 cup heavy cr eam

2 egg yol ks1 t easpoon l emon j ui ce1 t abl espoon chopped par sl ey

Cut meat i nt o 12 pi eces. Pl ace veal i n l arge, heavy saucepan. Addwat er . Br i ng t o boi l . Ski m. Add whi t e oni ons, carr ot , oni on st udded

wi t h cl oves, bay l eaf , t hyme, sal t , and pepper . Cover and si mmer f or 11/ 2 hour s, or unt i l meat i s t ender . Remove meat , smal l whi t e oni ons, andcarr ot t o heat ed ser vi ng di sh and keep warm. Di scard bay l eaf and oni onst udded wi t h cl oves.

I n anot her saucepan mel t but t er . St i r i n f l our and cook unt i l smoot h.Add cooki ng l i qui d and mushrooms, and cook over l ow f l ame f or 15 mi nutes,st i r r i ng occasi onal l y. I n a bowl , combi ne cream and yol ks. St i r i n 5t abl espoons of sauce f r om pan, one at a t i me. Then st i r egg mi xtur e i nt o


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sauce i n pan. Add l emon j ui ce. Cook over l ow f l ame f or 5 mi nut eswi t hout al l owi ng t o boi l , st i r r i ng const ant l y. Pour sauce over meat .Spr i nkl e wi t h par sl ey. Ser ve hot .

Bl anquet t e de veau i s t r adi t i onal l y ser ved wi t h r i ce, but noodl es orboi l ed pot at oes ar e al so ver y good wi t h i t .

Comment s: Thi s i s one of t he per f ect di shes of "cui si ne bour geoi se. " I ti s economi cal , nour i shi ng, del i cat e, and t asty. I n f act, i t i s soexcel l ent t hat "gr ande cui si ne" has adopt ed i t .

Wi t h new " l et t r es de nobl esse, " bl anquet t e de veau has exchanged i t spl ebi an name f or a more ar i st ocr at i c one, so cal l i t "Bl anquett e de Veaua l ' Anci enne" i f you wi sh, but don' t change anythi ng i n t he r eci pe: i ti s t he same. Bl anket by any other name. . .


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Boeuf A La Mode



3 pounds bonel ess pot r oast2 t abl espoons but t er4 s l i ces sal t pork - - ( t hi n s l i ces) , cut

- - i n smal l pi eces12 smal l whi t e oni ons

1/ 8 cup brandy1 cal f ' s f oot - - or veal knuckl e3 car r ot s - - cut i n 1" pi eces1 sugar l ump1 pi nch t hyme

1 bay l eaf3 spr i gs par sl ey1 teaspoon sal t

1/ 2 t easpoon pepper1 cup consomm1 cup dry whi t e wi ne

Have t he but cher l ard* t he meat . I n Dutch oven or l arge heavy saucepan,heat but t er. Add meat and cook over br i sk f l ame unt i l sl i ght l y br owned


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on al l si des. Add sal t por k and oni ons and cont i nue cooki ng unt i l wel lbr owned. Add br andy and i gni t e. Add cal f ' s f oot , car r ot s, sugar , t hyme,bay l eaf , par sl ey, sal t , pepper , consomm, and wi ne. Br i ng t o boi l .

Cover t i ght l y and si mmer f or 4 hour s, or unt i l meat i s t ender . Removemeat and cut i t agai nst t he gr ai n i nt o t hi n sl i ces. Ar r ange sl i ces on

heat ed ser vi ng di sh.

Gar ni sh wi t h oni ons, car r ot s, and meat of cal f ' s f oot . Ski m f at f r omgr avy. Pour a f ew spoonf ul s of gr avy on sl i ces of meat . St r ai nr emai ni ng gr avy and ser ve i n a sauce boat .

Ser ve wi t h boi l ed pot at oes.

Comment s: Boeuf a l a mode i s one of t he basi c di shes of Fr ench cui si ne.I t i s ser ved everywhere i n Fr ance, f r om t he most el egant homes andr est aur ant s t o t he f ar mer ' s t abl e.

Al t hough i t i s a f ami l y di sh, i t i s consi der ed f i t f or a ki ng, and Mar cel

Proust , one of t he most sophi st i cat ed French wr i t er s, has wr i t t en i n"Remembr ance of Thi ngs Past " a l engt hy and l ovi ng descr i pt i on of boeuf al a mode and t he myst er i ous way the f ami l y cook had of maki ng thi s di sh' THE' di sh t o be ant i ci pat ed, t ast ed, and t al ked about .

Boeuf a l a mode i s equal l y good when r eheat ed, and del i ci ous when eatencol d, cover ed wi t h t he j el l i ed sauce.


Not e: * l ar di ng i s t o pl ace a l ayer of f at on t he out si de of t he cut ofmeat .

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Suggest ed Wi ne: A f ul l - bodi ed r ed wi ne: French r ed Bordeaux; etc.


Bor deaux Cherr y Coupe


Categori es : *Fr ench Desser t s


16 ounces canned bi ng cherr i es - - dr ai ned2 t abl espoons gr anul ated sugar1 pi nch ground ci nnamon1 cup r ed Bor deaux wi ne


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I n saucepan, combi ne cherr i es, sugar , ci nnamon, and Bordeaux wi ne.

Br i ng t o boi l . Si mmer gent l y f or 5 mi nut es. Chi l l .

Ser ve i n sher bet gl asses.


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Suggest ed Wi ne: Chi l l ed Bordeaux Saut ernes; sweet Semi l l on.


Boui l l abai sse

Reci pe By : Fernande Garvi nServi ng Si ze : 10 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Fi sh ( Ocean)

Shel l f i sh Soups/ St ews


1 pound r ed snapper1 pound cod t ai l1 pound bass - - ( st r i ped or sea

- - bass)2 l obster t ai l s - - ( f r esh or f rozen)

3/ 4 pound shr i mp - - devei ned

1 1/ 2 pounds mussel s - cl eaned - - but st i l l i n shel l s1 pound eel s1 1/ 2 pounds whi t e- meat f i sh f i l l et s

1/ 2 cup ol i ve oi l3 t abl espoons chopped oni on3 t abl espoons t omato past e2 gar l i c cl oves - - crushed1 bay l eaf1 pi nch t hyme1 pi nch dr i ed f ennel seed1 pi nch saf f r on1 pi ece dr i ed orange r i nd1 teaspoon sal t

1/ 4 t easpoon f r eshl y gr ound pepper15 sl i ces French br ead - - dr i ed i n oven, ( not

-- toasted)2 t abl espoons chopped par sl ey

Cut f i sh and l obst er i nt o pi eces 1 1/ 2- i nch t hi ck. Reser ve f i sh f i l l et s.I n ket t l e or l ar ge, heavy saucepan, combi ne oi l , oni ons, t omat o past e,gar l i c, bay l eaf , t hyme, f ennel , saf f r on, or ange r i nd, shel l f i sh, andf i sh ( wi t hout f i l l et s), sal t , pepper , and 6 cups of boi l i ng wat er .


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Br i ng t o boi l and cont i nue boi l i ng, over br i sk f l ame, f or 10 mi nut es.Add f i sh f i l l et s and cont i nue boi l i ng f or 5 mi nut es l onger . Remove al lf i sh and shel l f i sh to heated servi ng di sh and keep war m.

Ar r ange sl i ces of br ead i n bot t om of soup t ur een. Pour cooki ng l i qui d

over br ead. Spr i nkl e bot h di shes wi t h par sl ey. Ser ve hot . Serve bothdi shes t oget her .

For eat i ng: Ser ve f r om bot h di shes i nt o t he same soup pl at e.

Comment s: Cont r ar y t o "La Mar sei l l ai se" ( whi ch di d not or i gi nat e i nMar sei l l e but i n St r asbour g) , "l a boui l l abai sse" i s a nat i ve of Mar sei l l eand t he f avor i t e chi l d of t he whol e Cot e d' Azur . I t was, and hasr emai ned, a f i sher man' s meal , and can never be as per f ect as a f ami l y orr estaur ant di sh - - but even so, i t i s del ect abl e enough t o have won t her ecogni t i on of gour mets everywhere.

Tr y i t somet i me at t he beach and you wi l l get t he f ul l f l avor of t hi s

marvel ous di sh. The best I have ever eat en was duri ng a summer vacat i onI spent wi t h r el at i ves on t he Cot e d' Azur , at a smal l cot t age nearToul on. One t i me, dur i ng t he ni ght , or ver y ear l y i n t he mor ni ng, at anyr at e, l ong bef or e I woke up, t he men had l ef t f or f i shi ng. Lat e i n t hemorni ng, t he women got busy maki ng the f i r e on the beach, sl i ci ng thebr ead, pr epar i ng t he her bs, et c.

Then t he men came back, br i ngi ng t he f i sh. The women became mor ef r ant i cal l y busy, cl eani ng t he f i sh, cut t i ng some i nt o pi eces, put t i ngasi de some ot her s, and i n no ti me at al l , t he boui l l abai sse was qui ckl yboi l i ng i n t he l ar ge copper cal dr on.

When we at e i t , i t was so del i ci ous t hat I have never f or got t en i t , and

have never t ast ed any ot her I f ound qui t e as good. Or perhaps i t was thesea, and sun, and al l t he f r agr ances of summer i n a l ovel y r egi on?Boui l l abai sse i s made i n France wi t h Medi t er r anean f i sh, whi ch i s, ofcour se, not t o be f ound i n t he Uni t ed St at es. The r eci pe l i st s t heequi val ent Amer i can f i sh. Even i n France t her e i s no set l i st of f i sh - -var i et y of f l avor s and t extur es i s mor e i mpor t ant t han any def i ni t e ki nd.

I f some of t he f i sh l i st ed i s not avai l abl e, r epl ace i t by some si mi l arvari et y.

Comment ar y Sour ce: THE ART OF FRENCH COOKI NG by Fer nande Gar vi n

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Br ai sed Cabbage


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Cabbage

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 medi um cabbages

1/ 2 pound sal t por k - - cut i nt o t hi n- - s l i ces

1 car rot - - s l i ced1 oni on - - st udded wi t h2 cl oves1 spr i g par sl ey1 bay l eaf1 pi nch t hyme2 cups consomm

Cut cabbages i n quar t ers. Remove har d cores. Wash and cook i n boi l i ngsal t ed wat er f or 15 mi nut es. Dr ai n and l et st and i n col d wat er f or 10mi nut es. Dr ai n. Remove t hi ck, har d r i bs at base of l eaves. Presscabbage between hands unt i l al l water i s squeezed out .

Li ne bot t omof Dut ch oven or heavy saucepan wi t h sl i ces of sal t por k.Add car r ot , oni on, pars l ey, bay l eaf , t hyme, and cabbage. Cover wi t hr emai ni ng sl i ces of sal t pork. Add consomm. Br i ng t o boi l . Cover andsi mmer gent l y f or 2 hour s. Ser ve hot .

Ser ve wi t h cooked gar l i c sausage or Pol i sh- st yl e sausage.


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Br ai sed Cel ery

Reci pe By : Fernande Garvi nSer vi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egori es : *Fr ench Veget abl es


6 cel er y st al ks1 smal l oni on - - sl i ced1 medi um car r ot - - sl i ced1 cup consomm1 t abl espoon Beur r e Mani e - - see * note


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* Not e: See t he r eci pe f or "Beur r e Mani e" whi ch i s i ncl uded i n t hi sdatabase.

Wash and t r i m cel er y. Cut each st al k i nt o 2 pi eces. Cook i n boi l i ngsal t ed wat er f or 5 mi nut es. Dr ai n.

I n l ar ge, heavy saucepan, combi ne oni on and car r ot . Pl ace cel ery on t op.Add consomm. Br i ng t o boi l . Cover and si mmer f or 1 hour , or unt i lcel er y i s tender .

Remove cel ery t o heat ed ser vi ng di sh and keep warm. Di scar d oni on andcar r ot . Cook l i qui d i n pan over br i sk f l ame unt i l r educed t o 1/ 2 cup.

Add "Beur r e Mani e" t o pan. Cook f or 3 mi nut es, or unt i l sauce t hi ckens.Pour over cel er y. Ser ve hot .


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Br ai sed Fi l et Of Beef



- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 pounds f i l et of beef - - l ar ded4 s l i ces sal t pork - - t hi n s l i ces

3/ 4 cup consomm2 t abl espoons brandy


1 t easpoon arr owr oot - - di ssol ved i n water

Li ne the bot t omof a heavy saucepan, j ust l arge enough t o cont ai n t hemeat , wi t h sl i ces of sal t pork. Add meat . Add 1/ 4 cup consomm andbr andy. Cook, uncover ed, over br i sk f l ame, bast i ng f r equent l y wi t hl i qui d f r om pan, f or 8 mi nut es, or unt i l l i qui d i s reduced t o

appr oxi matel y 1 t abl espoon. Add r emai ni ng consomm, sal t , and pepper .

Br i ng t o boi l . Cover and si mmer f or 45 mi nut es, bast i ng occasi onal l ywi t h l i qui d f r om pan.

Remove meat t o heat ed ovenpr oof ser vi ng di sh. Spr i nkl e meat wi t h 3t abl espoons cooki ng l i qui d and bake at 450F f or 8 mi nut es. Meanwhi l e,br i ng t o boi l sauce i n pan.


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Add ar r owr oot di ssol ved i n wat er , and cook, st i r r i ng const ant l y, f or af ew seconds, or unt i l sauce i s thi ckened. Ser ve sauce i n sauce boat .Serve hot .


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Suggest ed Wi ne: A f ul l - bodi ed r ed wi ne: French Bordeaux; Caber net ; etc.


Br ai sed Sweet br eads


Categor i es : *Fr ench Sweet br eads


2 pai r s sweet br eads2 t abl espoons but t er1 medi um car r ot - - sl i ced2 t abl espoons chopped oni ons1 sl i ce bacon - - cut i n smal l pi eces2 spr i gs par sl ey1 teaspoon sal t

1/ 4 t easpoon f r eshl y gr ound pepper1 smal l bay l eaf

1/ 2 cup consomm1/ 2 cup water

Soak sweet br eads i n col d wat er f or 1 hour . Dr ai n. Pl ace sweet br eads i nheavy saucepan. Cover wi t h f r esh wat er . Br i ng sl owl y t o boi l , andsi mmer gent l y f or 5 mi nut es. Remove sweet br eads t o bowl of i ce water andl et st and i n bowl f or 5 mi nut es. Dr ai n and dr y on cl ot h.

Remove t he part whi ch i s not edi bl e, but do not r emove t he t hi n ski n onsweetbr eads. Pl ace sweet br eads i n shal l ow di sh and cover wi t h a pl atepr essi ng di r ect l y on t hem i n or der t o br eak t he f i ber s, t hus pr event i ngt hem f r om cont r act i ng when cooki ng.

I n an ovenpr oof di sh, mel t but t er . Add car r ot s, oni ons, bacon, par sl ey,sal t , pepper , and bay l eaf . Bake at 450F f or 10 mi nut es. Addsweet breads, consomm, and water and cont i nue baki ng, bast i ngoccasi onal l y, f or 45 mi nut es more, or unt i l meat i s wel l br owned on t op.Remove meat t o heat ed ser vi ng di sh. Pour sauce over meat .

Serve wi t h peas.



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Br i t t any- St yl e Scal l ops

Reci pe By : BOCUSE' S REGI ONAL FRENCH COOKI NG by Paul BocuseServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *French Scal l ops

Mai n Di sh Cakes


12 l ar ge sea scal l opssal tbl ack pepper - - f r eshl y gr ound

8 smal l new pot at oes10 spr i gs par sl ey2 t abl espoons f l our7 t abl espoons unsal t ed but t er1 l emon - - j ui ce onl y1 t abl espoon cr eme f r ai che or heavy cr eam

Ask your f i shmonger t o pr epar e t he scal l ops, r eser vi ng t he roe, i fpossi bl e. Sl i ce t he scal l ops i n hal f hor i zont al l y. Spr ead t hem on apaper t owel t o dr y. Season wi t h sal t and pepper .

Peel and r i nse t he pot at oes. Cook them i n a st eamer unt i l t ender .

Remove t he l eaves f r om t he parsl ey and chop, di scardi ng t he st ems.

Pl ace t he f l our i n a shal l ow bowl and r ol l t he scal l ops i n i t , shaki ngof f excess f l our .

Heat 5 t abl espoons of t he but t er i n a l ar ge ski l l et . Add t he scal l ops( and t hei r r oe, i f usi ng) and cook over hi gh heat , about 2 mi nut es oneach si de, spr i nkl i ng them wi t h the l emon j ui ce hal f way t hr ough thecooki ng. Spr i nkl e wi t h t he par sl ey, r emove f r om t he ski l l et , ar r ange ona servi ng pl at t er , and keep war m whi l e pr epari ng t he sauce.

Mel t t he r emai ni ng but t er i n t he ski l l et , and heat unt i l f oam subsi des,scr api ng t he pan wi t h a wooden spoon t o l oosen t he f l avorf ul bi t s t hatst i ck t o t he bot t om. St i r i n t he cr eme f r ai che and r emove f r om t he heat .Pour t he sauce over t he scal l ops and sur r ound wi t h t he st eamed potatoes.

The scal l ops can al so be ser ved i n t hei r shel l s, wi t h t he potat oes on t hesi de. Thi s r eci pe ser ves 4.


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Comment s: I n France, t he f i shi ng of bi val ves i s regul at ed by l aw, soaf t er about t he end of May you can be sur e that t he scal l ops ser ved i nr estaur ant s ar e not f r omFrench wat er s. Once abundant i n Nor t her n Spai n,scal l ops were t he badge of r el i gi ous soj our ners who r eached t he Spani shpi l gr i mage si t e of Sai nt J acques de Compost el l e; t he scal l op shel l ar oundt hei r necks i ndi cat ed t hat t hey had compl et ed t he j our ney. I n t hi s

r eci pe t he scal l ops ar e pr epar ed si mpl y a l a meuni er e, sl i ced i n hal f ,sauted i n but t er and accompani ed by st eamed pot atoes.

- - - - - - - - - - - - - - - - - -


Cal f ' s Li ver Saut


Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *French Cal ves' Li ver


1 pound cal f ' s l i ver - - cut 1/ 4" t hi cks l i ces

1/ 2 t easpoon sal t1/ 4 t easpoon pepper1/ 4 cup f l our

2 t abl espoons but t er1/ 8 cup t arr agon vi negar

2 t abl espoons chopped par sl ey

1 l emon - - cut i nt o t hi n- - s l i ces

Sal t and pepper l i ver . Dr edge wi t h f l our . I n l ar ge ski l l et , heatbut t er . Add l i ver , and cook one si de f or 5 mi nut es. Tur n, and cookot her si de f or 4 mi nut es.

Remove l i ver t o heat ed ser vi ng di sh and keep warm. Add vi negar t oski l l et and cook over br i sk f l ame, scrapi ng t he bot t om of ski l l et unt i lt he br own crust i s di ssol ved. Pour over l i ver .

Spr i nkl e l i ver wi t h par sl ey and gar ni sh wi t h sl i ces of l emon.



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Cal ves' Br ai ns Beur r e Noi r

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *Fr ench Cal ves' Br ai ns


2 cal ves' br ai ns1 teaspoon sal t1 oni on - - st udded wi t h1 cl ove1 bay l eaf1 pi nch t hyme4 peppercor ns

1/ 8 cup but t er2 t abl espoons vi negarsal t and pepper - - t o t ast e

Soak br ai ns i n col d wat er f or 2 hour s. Remove t hi n out er ski n. Soakagai n i n col d wat er f or 3 hour s.

Pl ace br ai ns i n l ar ge saucepan. Cover wi t h col d wat er . Add sal t , oni onst udded wi t h a cl ove, bay l eaf , t hyme, and peppercor ns. Br i ng t o boi l .Cover and si mmer f or 20 mi nut es. Remove brai ns and drai n t hem. Ar r angebrai ns on heat ed ser vi ng di sh and keep warm.

I n smal l ski l l et , mel t but t er and cook unt i l but t er i s dar k br own. Pour

over brai ns. To ski l l et , add vi negar , and sal t and pepper t o t ast e, andcook br i skl y f or 2 mi nut es. Pour over br ai ns. Ser ve hot .

Serve wi t h boi l ed potat oes spr i nkl ed wi t h chopped pars l ey.


- - - - - - - - - - - - - - - - - -

Suggest ed Wi ne: A chi l l ed dr y whi t e wi ne: Al sat i an Ri esl i ng; et c.


Cal ves' Br ai ns Saut s

Reci pe By : Fernande Garvi nSer vi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *Fr ench Cal ves' Br ai ns


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2 cal ves' br ai ns1 teaspoon sal t1 oni on - - st udded wi t h1 cl ove

1 bay l eaf1 pi nch t hyme4 peppercor ns

1/ 8 cup f l our1/ 4 cup but t er

6 sl i ces l emon - - t hi n sl i ces1 t abl espoon chopped par sl ey

Soak br ai ns i n col d wat er f or 2 hour s. Remove t hi n out er ski n. Soakagai n i n col d wat er f or 3 hour s.

Pl ace br ai ns i n l ar ge saucepan. Cover wi t h col d wat er . Add sal t , oni onst udded wi t h a cl ove, bay l eaf , t hyme, and peppercor ns. Br i ng t o boi l .

Cover and si mmer f or 20 mi nut es. Remove brai ns and drai n t hem.

Scal l op br ai ns. Dr edge wi t h f l our . I n l ar ge ski l l et , heat 1/ 8 cupbut t er . Add br ai ns and cook f or 10 mi nut es, or unt i l wel l br owned on al lsi des. Remove brai ns t o heat ed ser vi ng di sh and keep warm.

Meanwhi l e, i n smal l ski l l et , heat r emai ni ng but t er and cook f or 5mi nut es, or unt i l but t er i s hazel br own. Pour over br ai ns. Gar ni sh wi t hsl i ces of l emon and spr i nkl e wi t h par sl ey. Ser ve hot .



- - - - - - - - - - - - - - - - - -



Cal ves' Li ver Wi t h Gr apes


Ser vi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *French Cal ves' Li ver


1 pound cal f ' s l i ver - - cut 1/ 4" t hi cks l i ces



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1/ 4 cup f l our1/ 4 cup but t er1/ 4 cup sweet whi t e Bordeaux wi ne

2 t abl espoons chi cken br oth2 pounds seedl ess green grapes

Sal t and pepper l i ver . Dr edge wi t h f l our . I n l ar ge, heavy ski l l et , heat2 t abl espoons but t er . Add l i ver , and cook f or 2 mi nut es each si de.Remove l i ver t o heat ed di sh and keep warm. Pour f at of f ski l l et .

Add wi ne and chi cken br ot h t o ski l l et and cook over br i sk f l ame, scr api ngt he bot t om of t he ski l l et unt i l t he br own crust i s di ssol ved. Br i ng t oboi l . Ret ur n l i ver t o ski l l et . Cover . Si mmer gent l y f or 5 mi nut es.

Meanwhi l e st em and wash gr apes. I n smal l ski l l et , heat r emai ni ng but t er .Add gr apes t o ski l l et and cook f or 5 mi nut es, or unt i l gr apes are gol denbrown. Remove grapes and ar r ange i n cent er of heated ser vi ng di sh.Sur r ound gr apes wi t h sl i ces of l i ver . Pour sauce f r om l i ver ski l l et oversl i ces.


- - - - - - - - - - - - - - - - - -

Suggest ed Wi ne: A chi l l ed whi t e wi ne, ei t her sweet or dry.


Canap Sangroni z

Reci pe By : Fernande Garvi nSer vi ng Si ze : 12 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Hors d' Oeuvres


1 1/ 4 ounces Roquef or t cheese1 t abl espoon but t er1 t easpoon sour cr eam

3 sl i ces whi t e br ead6 t abl espoons bel uga cavi ar

l emon j ui ce

I n mi xi ng bowl , bl end toget her Roquef or t cheese, but t er , and sour cr eam.

Toast bread. Spr ead t oast wi t h Roquef or t cheese mi xt ure.

Top each canap wi t h 2 t abl espoons cavi ar . Add a f ew dr ops of l emonj ui ce. Cut each canap i nto 4 equal st r i ps.

Makes 12 canaps.


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- - - - - - - - - - - - - - - - - -

Suggest ed Wi ne: Chi l l ed champagne


Caper Sauce



- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 t abl espoons but t er1 t abl espoon f l our2 cups col d water

1/ 2 t easpoon sal t1 egg yol k2 t abl espoons capers

I n smal l , heavy saucepan, mel t 1 t abl espoon but t er . St i r i n f l our . Addcol d wat er and sal t .

St i r i n egg yol k and cook over l ow f l ame, st i r r i ng const ant l y. Br i ng t oboi l i ng poi nt but do not boi l .

Take pan of f f i r e and add r emai ni ng but t er and capers. St i r unt i l wel lbl ended.

Thi s sauce i s ser ved wi t h boi l ed f i sh.


- - - - - - - - - - - - - - - - - -


Caramel Cust ard - ( Cr eme Renversee)


Amount Measur e I ngredi ent - - Preparat i on Method


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 cups mi l k1 pi ece vani l l a bean5 t abl espoons gr anul ated sugar3 eggs1 t abl espoon water

Scal d mi l k, wi t h a pi ece of vani l l a bean added. I n mi xi ng bowl , beatt oget her eggs and 2 1/ 2 t abl espoons sugar f or 1 mi nut e. St i r i n boi l i ngmi l k, beat i ng const ant l y unt i l wel l bl ended.

Meanwhi l e, i n smal l , heavy saucepan, cook r emai ni ng sugar wi t h water ,st i r r i ng constant l y, unt i l sugar i s sl i ght l y br owned. Pour a l i t t l e ofbr owned sugar f r ompan i n each of 4 cust ard cups.

Fi l l cups wi t h mi l k mi xtur e. Pl ace cups i n pan cont ai ni ng hot water andbake at 450F f or 30 mi nut es, or unt i l cust ar d i s wel l set and a poi nt edkni f e i nsert ed i n cent er comes out cl ean. Cool . Unmol d on servi ng di sh.


- - - - - - - - - - - - - - - - - -



Car r ot s Vi chy



1 pound car r ot s - scr aped - - cut 1/ 2" t hi cks l i ces

2 t abl espoons but t er - - cut i n smal l pi eces2 cups wat er1 t easpoon granul ated sugar

1/ 4 t easpoon sal t1 t easpoon chopped par sl ey

I n heavy saucepan, combi ne car r ot s, but t er , water, sugar and sal t .Cover . Br i ng t o boi l . Lower f l ame and si mmer f or 30 mi nut es.

Shake car r ot s gent l y i nt o pan, and cont i nue cooki ng, shaki ng car r ot soccasi onal l y, f or 20 mi nut es more, or unt i l t hey ar e gol den br own.Spr i nkl e wi t h par sl ey. Ser ve hot .



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- - - - - - - - - - - - - - - - - -


Caul i f l ower Au Gr at i n


Caul i f l ower


1 medi um caul i f l ower2 t abl espoons but t er

1 t abl espoon f l our2 cups scal ded mi l k1/ 2 t easpoon sal t1/ 4 t easpoon pepper

1 pi nch grat ed nut meg2 t abl espoons gr ated Swi ss cheese

1/ 4 cup f r esh bread cr umbs

Tr i m caul i f l ower , separ at e t he f l ower s, and wash i n sal t ed col d wat er .Cook i n boi l i ng sal t ed wat er f or 12 t o 15 mi nut es, or unt i l t ender butnot sof t . Dr ai n.

Meanwhi l e, i n smal l , heavy saucepan, mel t 1 t abl espoon but t er. Add

f l our . St i r i n mi l k. Add sal t , pepper , nut meg, and cheese. Cook overl ow f l ame, st i r r i ng const ant l y unt i l smoot h.

Ar r ange caul i f l ower i n ovenpr oof , but t er ed di sh. Cover wi t h cheesemi xtur e. Spr i nkl e wi t h br ead cr umbs. Dot wi t h r emai ni ng but t er . Br oi lunder broi l er f l ame unt i l br owned. Ser ve hot .


- - - - - - - - - - - - - - - - - -


Caul i f l ower Cr eamSoup

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Soups/ St ews


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3/ 4 pound caul i f l ower - - cl eaned and t r i mmed4 l ar ge pot at oes - peel ed - - cut i n smal l pi eces6 cups scal ded mi l k1 teaspoon sal t

2 t abl espoons but t er - - cut i n smal l pi eces4 sl i ces French br ead - - di ced, f r i ed i n-- butter

1 t easpoon f i nel y chopped parsl ey

I n boi l i ng sal t ed wat er , cook caul i f l ower f or 5 mi nut es. Dr ai n. I nket t l e or l ar ge saucepan, combi ne caul i f l ower , pot at oes, 4 cups mi l k, andsal t . Br i ng t o boi l .

Cover and si mmer f or 30 mi nut es. St r ai n, r eser vi ng l i qui d. Mashveget abl es. St i r i n cooki ng l i qui d. Ret ur n t o pan.

Add r emai ni ng mi l k. Br i ng t o boi l . Of f f i r e, add but t er , st i r r i ng unt i l

but t er i s mel t ed and wel l bl ended. Pl ace f r i ed di ced br ead i n bot t om ofsoup t ur een. Pour soup over i t . Ser ve hot .


- - - - - - - - - - - - - - - - - -


Cel er y "Bonne Femme"

Reci pe By : Fernande Garvi nServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Hors d' Oeuvres


1 medi um appl e - - t hi nl y sl i ced3/ 4 cup cel er y - - t hi nl y sl i ced

1 t abl espoon prepared must ard1/ 2 t easpoon sal t1/ 4 t easpoon pepper

f ew dr ops of l emon j ui ce

1/ 4 cup sour cr eam

I n sal ad bowl , combi ne appl e and cel ery.

I n mi xi ng bowl , combi ne must ard, sal t , pepper, and l emon j ui ce. Mi xwel l .

St i r i n sour cr eam. Bl end wel l . Add t o appl e- cel er y mi xtur e. Tossgent l y but t hor oughl y.


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- - - - - - - - - - - - - - - - - -


Cel ery Mor nay



6 cel er y st al ks - - cl eaned and t r i mmed

1 cup sauce Mornay - - see * not e2 t abl espoons gr ated Swi ss cheese2 t abl espoons bread cr umbs3 t abl espoons but t er - - mel t ed

* Note: See t he r eci pe f or "Sauce Mor nay" whi ch i s i ncl uded i n t hi sdatabase.

Cut each st al k of cel er y i nt o t wo pi eces. Cook i n sal t ed boi l i ng wat erf or 45 mi nut es. Dr ai n t hor oughl y.

Cover bot t omof ovenpr oof di sh wi t h 1/ 2 cup of Sauce Mornay. Pl acecel er y over sauce.

Spr i nkl e wi t h gr ated cheese. Cover wi t h r emai ni ng Sauce Mornay.Spr i nkl e wi t h br ead cr umbs.

Pour mel t ed but t er over cr umbs. Br oi l under broi l er f l ame unt i l t op i swel l br owned. Ser ve hot.


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Cheese Fondue - ( Fondue Au Fromage)

Reci pe By : Fernande Garvi nServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Fr ench Hors d' Oeuvres


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1 1/ 2 pounds Swi ss cheese - - cut smal l , t hi n pcs1 gar l i c cl ove

1/ 3 cup dr y Al sat i an wi ne4 anchovy f i l l et s - - cut i n smal l pi eces

1/ 4 t easpoon f r eshl y gr ound pepper1 t easpoon f l our2 t abl espoons ki r sch1 pi nch baki ng soda

cel er y st al ks - - t r i mmed

Rub i nsi de of smal l heat pr oof casser ol e wi t h gar l i c. Pl ace casser ol eover f l ame, or i n bot t om of chaf f i ng di sh. Add cheese and wi ne. Br i ngt o boi l , st i r r i ng const ant l y, unt i l cheese i s mel t ed. Add anchovi es andpepper . Di ssol ve f l our i n wat er . Add br andy t o f l our mi xtur e. Addbr andy mi xt ur e t o pan and br i ng agai n t o boi l . Add baki ng soda. Mi xwel l . Ser ve i n casser ol e. Eat by hel pi ng your sel f f r om t he pan, di ppi ngcel er y st al ks or smal l pi eces of French br ead i n t he f ondue.

Comment s: "Fondue au f r omage" i s popul ar i n al l east ern Fr ance,especi al l y i n t he J ur as and French Al ps regi ons. I t i s al so ver y popul ari n Swi t zer l and and Nor t her n I t al y.

I t i s " l a f ondue" i n Fr ance, "cheese f ondue" i n Swi t zer l and, and "bagnocal do" ( "hot bat h") i n Pi edmont . I n t he French- Comt e r egi on of France,t her e i s a speci al ki nd of f ondue, "l a cancoi l l ot e, " t hat has muchshar per t ast e and a pungency whi ch i s not t o everybody' s t ast e.

Cheese f ondue i s ser ved as an hor s- d' oeuvre. I t i s t he pr ef er r edbet ween- hour s meal of ski ers and mountai neer s.


- - - - - - - - - - - - - - - - - -


Cheese Souf f l


Categor i es : *Fr ench Egg Di shes

Amount Measure I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2 t abl espoons but t er2 t abl espoons f l our

3/ 4 cup mi l k1/ 2 t easpoon sal t1/ 4 t easpoon f r eshl y gr ound pepper


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1 pi nch grat ed nut meg4 egg yol ks1 cup shredded Swi ss cheese5 egg whi t es

Mel t but t er i n heavy saucepan over l ow f l ame. St i r i n f l our . Add mi l k,

sal t , pepper , and nut meg, st i r r i ng const ant l y unt i l smoot h and t hi ckened.Take pan of f f i r e and st i r i n yol ks one at a t i me. Add cheese. Mi xwel l . Ret ur n pan t o f i r e and, st i r r i ng const ant l y, cook over a l ow f l amef or 10 mi nut es, or unt i l cheese i s mel t ed. Let cool sl i ght l y.

Beat egg whi t es unt i l t hey ar e st i f f , and f ol d t hem i nt o cheese mi xt ur e.Pour bat t er i nt o a but t er ed souf f l di sh. Bake i n oven at 375F f or 30mi nut es. Serve i mmedi atel y.


- - - - - - - - - - - - - - - - - -



Cher r i es J ubi l ee

Reci pe By : Fernande Garvi nSer vi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egori es : *Fr ench Desser t s


16 ounces canned bi ng cher r i es2 t abl espoons ki r sch2 t abl espoons ar r owr oot - - di ssol ved i n wat er

Dr ai n cher r i es. Reser ve j ui ce f r om can.

I n chaf i ng di sh or ski l l et , heat j ui ce. Br i ng t o boi l and cook f or 10mi nut es. Add cher r i es. Br i ng agai n t o boi l . Add arr owr oot and cont i nueboi l i ng f or a f ew seconds, unt i l l i qui d t hi ckens. Spr i nkl e wi t h sl i ght l ywarmed ki r sch and i gni t e. Serve qui ckl y.

Comment s: Cher r i es j ubi l ee i s a spect acul ar desser t , i nvent ed by t hegr eat Escof f i er i n honor of Queen Vi ctor i a' s J ubi l ee. Si nce t hen, i t hasr emai ned a f est i ve desser t t hat , l i ke cr epes Suzet t e, i s a sour ce ofat t r acti on and del i ght .

For no good reason, i t i s not commonl y made at home, al t hough the reci pei s so si mpl e that t he most i nexper i enced cook cannot but succeed i nmaki ng i t .


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Thi s i s j ust t he t hi ng f or t he man of t he house t o show of f hi s ski l l andt o sat i sf y hi s deep r oot ed dr eam of gl or y as a Chef "mast er of t he f i r e. "Af t er a f ul l meal , i t i s a del i ci ous, l i ght desser t , and no t r oubl e t opr epare when you have expected, or unexpected, guest s f or di nner .


- - - - - - - - - - - - - - - - - -

Suggest ed Wi ne: Chi l l ed champagne


Chi cken Au Gr at i n


Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Chi ckenPoul t r y


3 pounds br oi l er chi cken6 cups water1 t abl espoon sal t1 bay l eaf1 pi nch t hyme2 spr i gs par sl ey4 peppercor ns

1 cel er y st al k1 oni on - - st udded wi t h1 whol e cl ove2 t abl espoons heavy cr eam

4 cups cooked r i ce - - kept warm 3 egg yol ks

2 t abl espoons grated Swi ss cheese

I n Dut ch oven, combi ne wat er , sal t , bay l eaf , t hyme, par sl ey,pepper cor ns, cel er y, and oni on st udded wi t h a cl ove. Br i ng t o boi l . Addchi cken. Br i ng agai n t o boi l . Cover and si mmer gent l y 1 1/ 2 hour s, orunt i l meat i s very t ender . Remove chi cken and bone i t . Reser ve 1 cupcooki ng l i qui d.

Pl ace r i ce i n heat ed ovenpr oof casserol e. Ar r ange chi cken on t op ofr i ce. Keep warm.

I n smal l , heavy saucepan, cook r eser ved cooki ng l i qui d. Br i ng t o boi l .Bl end sauce wi t h egg yol ks. Of f f i r e, add cheese. Mi x wel l . Pour overmeat . Dot wi t h but t er . Br oi l under br oi l er f l ame unt i l t op i s wel lbrowned.


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- - - - - - - - - - - - - - - - - -

Suggest ed Wi ne: A l i ght r ed wi ne; a chi l l ed whi t e wi ne; or a r ose wi ne.


Chi cken Bor deaux

Reci pe By : Fernande Garvi nServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : *Fr ench Chi cken

Poul t r y


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -3 pounds br oi l er chi cken - - quar t er ed1/ 4 cup f l our

1 teaspoon sal t1/ 4 t easpoon pepper1/ 4 cup veget abl e oi l1/ 2 cup canned t omat oes

2 t abl espoons f l our1 1/ 2 t easpoons sugar1 cup dry whi t e Bordeaux wi ne

1/ 2 cup sl i ced mushr ooms - - f r esh or canned

Dr edge chi cken wi t h f l our . Sal t wi t h 1/ 2 t easpoon sal t . Pepper .

I n chi cken f r yer , heat oi l . Add chi cken and cook unt i l wel l br owned onboth si des. Cover and cook over l ow heat f or 25 mi nut es.

Combi ne t omatoes, 2 t abl espoons f l our , sugar , and r emai ni ng sal t . Addt omat o mi xt ure t o pan. Add wi ne and mushr ooms. Cover and cont i nuecooki ng over l ow f l ame f or 20 mi nut es, or unt i l chi cken i s t ender . Ser vehot .


- - - - - - - - - - - - - - - - - -



Chi cken Cocot e - ( Poul et En Cocot e)


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Poul t r y


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1/ 4 pound sal t por k - - cut i nt o 1/ 2" di ce2 t abl espoons but t er

12 smal l whi t e oni ons3 pounds r eady- t o- cook br oi l er chi cken - - whol e1 pound potatoes - - di ced4 ar t i choke hear t s - - quar t er ed

1/ 2 t easpoon sal t1/ 4 t easpoon pepper1/ 4 cup cl ear chi cken br ot h

2 t abl espoons consomm

I n boi l i ng wat er , cook sal t por k and oni ons f or 5 mi nut es. Dr ai n. I n

heavy ski l l et , cook sal t por k and oni ons i n heat ed but t er unt i l sl i ght l ybr owned. Remove sal t por k and oni ons f r om ski l l et and set asi de. Addchi cken t o f at i n ski l l et and cook unt i l wel l br owned on al l si des.

Remove chi cken t o heat ed ovenpr oof casserol e. Add sal t pork, oni ons,potatoes, ar t i chokes, sal t , pepper, and chi cken br ot h. Cover and bake at350F f or 1 1/ 2 hour s, or unt i l chi cken i s t ender . Spr i nkl e chi cken wi t hconsomm. Serve i n casserol e. Carve chi cken at t he t abl e.


- - - - - - - - - - - - - - - - - -



Chi cken Di j on


Poul t r y


3 pounds br oi l er chi cken - - quar t er ed2 t abl espoons but t er2 cups dry whi t e wi ne

1/ 4 t easpoon dr i ed t ar r agon l eaves1 pi nch t hyme1 smal l bay l eaf


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2 egg yol ks2 t abl espoons Di j on st yl e pr epared must ard2 t abl espoons sour cr eam

1 pi nch cayenne pepper

I n chi cken f r yer , heat but t er . Add chi cken and cook unt i l chi cken i swel l br owned on both si des. Add wi ne, t ar r agon, t hyme, bay l eaf , sal t ,and pepper . Br i ng t o boi l . Cover and si mmer f or 45 mi nut es, or unt i lmeat i s t ender . Remove meat t o heat ed ser vi ng di sh and keep warm.

Di scar d bay l eaf . Bl end sauce wi t h egg yol ks. Add sour cr eam, must ard,and cayenne pepper . Heat , st i r r i ng br i skl y and const ant l y. Do not al l owt o boi l . Pour over chi cken. Ser ve hot .

Comment s: Di j on i s t he capi t al of Burgundy and has made a name f ori t sel f wi t h t he f amed "Di j on must ar d" - - so i t i s no sur pr i se t o f i nd ar eci pe f r omt her e usi ng wi ne and must ar d.


- - - - - - - - - - - - - - - - - -

Suggest ed Wi ne: A chi l l ed dr y whi t e wi ne: Muscadet ; French Chabl i s; et c.


Chi cken Mar engo


Poul t r y


3 pounds r eady t o cook br oi l er chi cken - - quar t ered2 t abl espoons sal ad oi l2 medi um oni ons - - chopped1 t abl espoon f l our

1/ 2 cup consomm

1/ 4 cup dry whi t e wi ne3 t abl espoons t omato past e1 gar l i c cl ove - - crushed

1/ 4 t easpoon t hyme1 bay l eaf

1/ 2 t easpoon sal t1/ 4 t easpoon pepper1/ 2 pound mushr ooms - - sl i ced

1 t abl espoon chopped par sl ey


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4 sl i ces French br ead - - f r i ed i n but t er

I n a l ar ge, heavy ski l l et , cook chi cken i n heat ed oi l unt i l br owned onbot h si des. Add oni ons, and cook unt i l oni ons ar e sl i ght l y br owned.Spr i nkl e wi t h f l our , and cook f or 3 mi nut es, st i r r i ng const ant l y. Addconsomm, wi ne, t omat o paste, gar l i c, t hyme, bay l eaf , sal t , and pepper .

Br i ng t o boi l . Cover and si mmer gent l y f or 30 mi nut es, or unt i l meat i st ender . Remove chi cken t o heated ser vi ng di sh and keep war m. Addmushrooms t o ski l l et . Cover and cook over l ow f l ame f or 15 mi nut es.Pour over chi cken. Spr i nkl e wi t h par sl ey. Gar ni sh wi t h sl i ces of f r i edbr ead.

Comment s: At t he end of t he Ei ght eent h cent ur y, under t he Di r ectoi r e,t her e opened i n Par i s a r est aur ant cal l ed "Les Troi s Fr er es Provencaux"( " t he Thr ee Provencal Br other s" ) whi ch was owned, as coul d be expectedf r omt he name, by t hr ee br others who came f r omt he Pr ovence regi on.

The r est aurant , l ocat ed i n t he Pal ai s- Royal , t he hear t of t he Fr enchRevol ut i on, became f amous over ni ght . The addi t i on of spi cy i ngr edi ent s

t o Par i si an cooki ng was a r evel at i on t o t he patr ons. Members of t heDi r ect oi r e and the Assembl i es, ar my suppl i er s, even "nouveaux r i ches" andl ovel y l adi es "de peu de vert u, " cr owded t he new r est aur ant .

The Pr ovencal brot her s wer e among t he f ew gr eat cooks and gour met s who att hat t i me r est or ed French cui si ne, near l y ki l l ed by the "Spar t an br ew" oft he J acobi ns, t o a hi gh degr ee of excel l ence.

They cr eated many di shes whi ch ar e now par t of everyday cooki ng. One oft he best l i ked i s chi cken ( or veal ) Mar engo. I t was so named i n honor oft he vi ct ory t he t hen General Napol eon Bonapart e won duri ng hi s campai gnof I t al y.


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Suggest ed Wi ne: A f ul l - bodi ed r ed wi ne: French Bordeaux; Caber net ; etc.


Chi cken Of The Dukes


Poul t r y


4 pounds r eady- t o- cook chi cken - - quart er ed1/ 4 cup but t er


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3 medi um oni ons - - chopped f i ne1 t abl espoon sal t - - - ( 1 t bsp ???)

1/ 4 t easpoon f r eshl y gr ound pepper1 t abl espoon f l our1 cup scal ded mi l k1 pi nch grat ed nut meg

2 t abl espoons Ar magnac - - ( or other br andy)1/ 8 cup heavy cr eam 2 t abl espoons Madei r a wi ne

1 t abl espoon l emon j ui ce

I n chi cken f r yer , heat 1 t abl espoon but t er . Add oni ons. Cover and cookover ver y l ow f l ame f or 10 mi nutes. Remove oni ons and set asi de. Tosame pan, add 2 t abl espoons but t er . Heat but t er . Add chi cken and cookover l ow f l ame f or 10 mi nut es. Retur n oni ons to pan. Add sal t andpepper . Cover and cook over l ow f l ame f or 40 mi nut es, or unt i l chi ckeni s t ender .

Meanwhi l e, heat r emai ni ng but t er i n smal l , heavy saucepan. Add f l our .

St i r i n mi l k. Add sal t t o t ast e, and nut meg. Br i ng t o boi l , st i r r i ngconst ant l y. Si mmer f or 10 mi nut es.

Remove chi cken t o heat ed ser vi ng di sh and keep war m. Add Ar magnac (orother brandy) t o pan. Br i ng t o boi l . Add sauce f r om saucepan, and heavycr eam. Br i ng t o boi l and cook f or 5 mi nut es, st i r r i ng const ant l y. Of ff i r e, add Madei r a wi ne and l emon j ui ce. Cor r ect seasoni ng. Serve hot .


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Chi cken Tour ai ne


Poul t r y

Amount Measure I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

3 pounds br oi l er chi cken - - quar t er ed2 t abl espoons but t er

12 smal l whi t e oni ons - - whol e1/ 2 cup sl i ced mushr ooms - - f r esh or canned1/ 2 cup canned t omatoes - - drai ned and cr ushed1/ 2 cup sweet whi t e wi ne

1 teaspoon sal t


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1/ 4 t easpoon f r eshl y gr ound pepper1/ 2 t easpoon papr i ka1/ 2 cup sour cr eam

I n chi cken f r yer , heat but t er . Add chi cken and cook unt i l l i ght l ybr owned on both si des. Add oni ons, and cont i nue cooki ng unt i l oni ons ar e

wel l br owned.

Add mushr ooms, t omat oes, wi ne, sal t , pepper, and papr i ka. Br i ng t o boi l .Cover and si mmer f or 45 mi nut es, or unt i l chi cken i s t ender .

Remove chi cken t o heat ed ser vi ng di sh and keep warm. Add sour cr eam t opan and heat , st i r r i ng const ant l y, wi t hout al l owi ng t o boi l . Pour overchi cken. Ser ve hot .


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Suggest ed Wi ne: A f ul l - bodi ed r ed wi ne: French Bordeaux; etc.


Chi cken Wi t h Tar r agon


Poul t r y


1 t abl espoon but t er2 medi um car r ot s - - sl i ced2 spr i gs gr een cel er y t ops4 spr i gs par sl ey3 pounds r eady t o cook chi cken3 cups cl ear chi cken br ot h3 cups water

1/ 2 t easpoon dr i ed t ar r agon l eaves1 whol e cl ove

1/ 2 t abl espoon sal t

2 egg yol ks

Mel t but t er i n Dut ch oven. Add car r ot s, oni ons, cel er y, and par sl ey.Cover and cook over l ow f l ame f or 30 mi nut es. Lay chi cken overvegetabl es. Add chi cken br ot h and water . Br i ng t o boi l .

Add 1/ 4 t easpoon

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Bill Wight French

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