A variety of recipes from France

1. French Recipes
By
French phrases

2. Contents
Contents..........................................................................................................................2
Alsatian Pork with Sauerkraut (Choucroute Garnie ? l'Alsacienne)..............................4
Chicken Fricassee (Fricass?e de Poulet)........................................................................4
Chicken in Red Wine (Coq au Vin Rouge)....................................................................5
Coq au Vin.....................................................................................................................6
Cream of Lettuce Soup (Potage Cr?me de Laitue).........................................................7
Creamy Custard Sauce with Fruit (Cr?me Anglaise aux Fruits)....................................7
Crusty Potato Cake (Pommes de Terre Anna)...............................................................8
Duckling with Orange Sauce (Caneton ? L'Orange)......................................................8
Eggs Florentine (Oeufs ? la Florentine).........................................................................9
Fish Fillets with Spinach (Filets de Poisson Florentine)..............................................10
Fish Soup Provencale (Bouride)...................................................................................11
Fish with Green Grapes (Poisson V?ronique)..............................................................11
French Bean Casserole with Pork (Cassoulet).............................................................12
French Boiled Dinner (Pot au Feu)..............................................................................13
French Bread................................................................................................................14
French Garden Peas......................................................................................................14
French Ring Cake (Savarin).........................................................................................15
Fresh Fruit with French Cream....................................................................................16
Gingered Pear Sorbet....................................................................................................16
Gruyere Ring (Goug?re)...............................................................................................17
Herbed Liver Pate (P?t? Proven?al).............................................................................17
Baked Cherry Dessert (Clafouti)..................................................................................18
Onion Tart (Pissaladi?re)..............................................................................................19
Potato Salad..................................................................................................................19
Radish and Watercress Salad (Radis R?p?s)................................................................20
Sauce Bernaise.............................................................................................................20
Scallops and Mushrooms in Wine Sauce (Coquilles Saint-Jacques ? la Parisienne)...21
Tarragon Chicken (Poulet ? L'estragon).......................................................................22
Vegetable Ragout (Ratatouille)....................................................................................23
Beef Stew Provencale (Daube de Boeuf ? la Proven?ale)............................................23
Shrimp de Jonghe.........................................................................................................24
French Scallops............................................................................................................24
Coquilles St. Jacques....................................................................................................25
Gateaux au Rum (Rum Cakes).....................................................................................25
Lemon Madeleines.......................................................................................................26
Madeleines....................................................................................................................26
Gateau St. Honore........................................................................................................27
Stuffed Beret Bread......................................................................................................28
Bouquet Garni..............................................................................................................28
Croissants.....................................................................................................................29
French Baguettes..........................................................................................................30
French Sponge Cookies................................................................................................30
Flan (Creme Caramel)..................................................................................................31
Beef Bourguignonne.....................................................................................................32
Beef Burgundy.............................................................................................................33

3. French Pepper Steaks...................................................................................................33
French Beef Stew.........................................................................................................34
French Onion Soup.......................................................................................................35
Braised Beef with Aspic and Marinated Vegetables (Boeuf ? la Mode en Gel?e)......35
Brioche.........................................................................................................................37
Cheese Souffle (Souffl? au Fromage)..........................................................................38
Cheese Straw Twists (Diablotins)................................................................................39

4. Alsatian Pork with Sauerkraut
(Choucroute Garnie ? l'Alsacienne)
The Alsace-Lorraine region blends French and German cuisine.
4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1 (16 ounce) can sauerkraut, drained
1 to 2 tablespoons packed brown sugar
2 medium potatoes, cut into fourths
2 tart apples, sliced
12 juniper berries (optional)
6 black peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf
4 smoked pork chops, 1/2-inch thick
4 frankfurters, slashed diagonally
2 cups chicken broth
Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp;
drain. Stir in sauerkraut and brown sugar. Add potatoes and apples. Tie juniper
berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea
ball; add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over
meat. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes
are tender, about 30 minutes.
Remove spice bag. Remove sauerkraut, potatoes and apples to large platter with
slotted spoon. Arrange meat around edge.
Yields 4 servings.
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Chicken Fricassee (Fricass?e de Poulet)
2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt

5. 2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles
Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven
until onions are tender; push to side. Add chicken; cook uncovered until light brown,
about 10 minutes.
Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling;
reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40
minutes.
Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling;
reduce heat. Cover and simmer until onions are tender, about 25 minutes.
Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and
onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim
fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer
uncovered until reduced to 2 1/2 cups.
Mix egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonsful into
whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly.
Boil and stir 1 minute: pour over chicken and onions. Sprinkle with parsley.
Serve with rice or hot buttered noodles.
Yields 6 to 8 servings.
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Chicken in Red Wine (Coq au Vin
Rouge)
Serve over noodles or with parsleyed potatoes.
6 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 pound fresh mushrooms
1/2 pound tiny pearl onions

6. 8 baby carrots
2 1/2 cups dry red wine
1 1/2 cups chicken broth
2 cloves garlic, minced
1 teaspoon salt
Bouquet garni
Minced parsley
Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 teaspoon salt and
pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium
heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook
mushrooms, onions and carrots until light brown. Drain fat.
Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in
wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce
heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.
Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.
Yields 6 to 8 servings
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Coq au Vin
1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 1/2 cups rice, cooked
Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a
large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes
and carrots around the chicken. Drain oil from skillet. Add butter, wine, mushrooms
with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and
bake at 325 degrees F for 2 hours.
Cook rice and mound in center of platter. Arrange chicken and vegetables around rice.
Pour sauce over rice.

7. Yields 4 to 6 servings.
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Cream of Lettuce Soup (Potage Cr?me
de Laitue)
1 small onion, chopped
1/4 cup butter or margarine
2 large heads Boston lettuce or 2 small
bunches romaine, finely chopped
1/4 cup all-purpose flour
3 cups water
1 tablespoon instant chicken bouillon
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
Mint leaves or parsley
Cook and stir onion in butter in 3-quart saucepan over low heat until tender. Reserve 1
cup lettuce; stir remaining lettuce into onion. Cover and cook over low heat until
lettuce wilts, about 5 minutes. Stir in flour; cook and stir 1 minute. Add water and
bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour mixture into
blender container. Cover and blend on high speed until smooth, about 30 seconds;
pour into saucepan. Stir in reserved lettuce, half-and-half, salt and pepper. Heat just to
boiling. Garnish with mint.
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Creamy Custard Sauce with Fruit (Cr?
me Anglaise aux Fruits)
Cr?me Anglaise is probably the most important sauce in French cooking. It is the base
for ice creams, bombes and Bavarians, and is the basis of many molds and custards.
By itself it is delicious spooned over plain cakes, pastries and fruit.
3 egg yolks, slightly beaten
3 to 4 tablespoons granulated sugar
Dash of salt
1 cup milk
1/2 teaspoon vanilla extract
2 to 3 cups assorted fresh fruit*

8. Mix egg yolks, sugar and salt in a heavy saucepan. Stir in milk gradually. Cook over
low heat, stirring constantly, until mixture coats a metal spoon, 15 to 20 minutes. Do
not boil. The custard sauce will thicken slightly as it cools.
Remove sauce from heat; stir in vanilla extract. Place saucepan in cold water until
sauce is cool. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Serve over fruit.
Yields 4 to 6 servings.
* Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple
-----------------------------------------------------------------
Crusty Potato Cake (Pommes de Terre
Anna)
6 medium baking potatoes, thinly sliced
1 teaspoon salt
Pepper
1/3 cup butter or margarine, melted
Arrange layer of potato slices in bottom of heavily-greased 9-inch pie plate. Sprinkle
with small amount of salt and dash of pepper. Repeat until all potatoes have been
layered, sprinkling each layer with small amount of salt and dash of pepper. Pour
butter over potatoes. Bake uncovered at 400 degrees F until potatoes are tender, about
50 minutes.
Loosen edge and bottom of potato cake with a wide spatula. Place inverted platter
over pie plate; invert potatoes onto platter. Cut into wedges to serve.
Yields 6 servings.
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Duckling with Orange Sauce (Caneton ?
L'Orange)
Serve with baked squash.
1 (4 to 5 pound) duckling
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly

9. 1 tablespoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur (optional)
Fasten neck skin of duckling to back with skewers. Lift wing tips up and over back
for natural brace. Place duckling, breast side up, on rack in shallow roasting pan.
Prick skin with fork. Roast covered at 325 degrees F until done, about 2 1/2 hours,
removing excess fat from pan occasionally. If duckling becomes too brown, place an
aluminum foil tent lightly over the breast. Duckling is done when drumstick meat
feels very soft. Let stand 10 minutes for easier carving.
Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. Mix
water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and
liqueur. Brush duckling with some of the orange sauce; serve with remaining sauce.
Yields 4 servings.
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Eggs Florentine (Oeufs ? la Florentine)
1 (10 ounce) package frozen chopped spinach
Mornay Sauce
4 Poached Eggs
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
Cook spinach as directed on package; drain. Place spinach in ungreased shallow 1-
quart baking dish; keep warm. Prepare Mornay Sauce and Poached Eggs. Place eggs
on spinach. Cover with Mornay Sauce; sprinkle with cheese and bread crumbs. Set
oven to broil or 550 degrees F. Broil with top about 5 inches from heat until light
brown, about 1 minute. Yields 4 servings.
Mornay Sauce
2 teaspoons butter or margarine
2 teaspoons all-purpose flour
1/2 teaspoon instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
3/4 cup half-and-half
1/4 cup shredded Swiss cheese

10. Heat butter in 1-quart saucepan until melted. Blend in flour, bouillon, nutmeg and red
pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add
cheese; stir until cheese is melted.
Poached Eggs
Heat 1 1/2 to 2 inches water to boiling; reduce heat to simmer. Break each egg into
saucer; holding saucer close to water's surface, slip 1 egg at a time into water. Cook
until desired doneness, 3 to 5 minutes. Remove eggs from water with slotted spoon.
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Fish Fillets with Spinach (Filets de
Poisson Florentine)
Any time spinach is added to a French dish, it is titled Florentine.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
Dash of white pepper
1 cup milk
2/3 cup shredded Swiss or Cheddar
1 (10 ounce) package frozen chopped spinach,
thawed and well drained
1 tablespoon lemon juice
1 pound fish fillets, cut into serving pieces
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
Paprika
Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and
white pepper. Cook over low heat, stirring constantly, until mixture is smooth and
bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and
stir 1 minutes. Add Swiss cheese; cook, stirring constantly, just until cheese is melted.
Place spinach in ungreased 12 x 7 1/2-inch or 8-inch square baking dish. Sprinkle
with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish
and spinach. Bake uncovered at 350 degrees F until fish flakes easily with fork, 20 to
25 minutes.
Sprinkle with Parmesan cheese and paprika.
Yields 4 servings.

11. -----------------------------------------------------------------
Fish Soup Provencale (Bouride)
Restaurants along the French Riviera serve this with garlic-buttered French bread
slices.
1 1/2 cups mayonnaise or salad dressing
3 cloves garlic, crushed
1/2 cup butter or margarine
12 slices French bread
1 clove garlic, cut into halves
1 pound fish fillets, cut into 1-inch pieces
1 1/2 cups dry white wine
6 slices onion
3 slices lemon
5 sprigs parsley
1 bay leaf
1 teaspoon salt
Paprika
Mix mayonnaise and crushed garlic; cover and refrigerate
Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in
skillet over medium heat until brown on both sides; rub one side of bread with half
clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread
and garlic.
Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay
leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer
uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted
spoon; keep warm.
Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in
mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.
Place 2 slices of the French bread upright in each soup bowl; spoon fish between
slices. Pour soup over fish; sprinkle with paprika.
Yields 6 servings.
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Fish with Green Grapes (Poisson V?
ronique)

12. 2 pounds fish fillets
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry white wine
1 cup water
2 tablespoons finely chopped shallots or scallion
1 tablespoon lemon juice
8 ounces (about 1 1/3 cups) seedless green grapes
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup whipping cream
2 tablespoons butter or margarine
Sprinkle fish with salt and pepper; fold in half. Place fish in 10-inch skillet; add wine,
water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until
fish flakes easily with fork, 4 to 5 minutes. Remove with slotted spatula to heatproof
platter; keep warm. Add grapes to liquid in skillet. Heat to boiling; reduce heat.
Simmer uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Pour liquid into measuring
cup; reserve. Heat 2 tablespoons butter in skillet until melted; stir in flour. Cook and
stir 1 minute; remove from heat. Stir in reserved liquid and whipping cream. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Add 2 tablespoons butter; stir until
melted. Drain excess liquid from fish; spoon sauce over fish.
Preheat oven to broil or 550 degrees F. Broil fish 4 inches from heat just until sauce is
glazed, about 3 minutes. Garnish with grapes.
Yields 6 to 8 servings.
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French Bean Casserole with Pork
(Cassoulet)
4 cups water
1 pound (2 1/2 cups) dried Great Northern or navy beans
1 1/2 pounds boneless pork shoulder
1 pound link sausage, 1-inch pieces
6 slices bacon, 2-inch pieces
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, chopped
2 bay leaves
1 (6 ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon dried thyme leaves

13. 1/2 teaspoon dry mustard
1/4 teaspoon pepper
Minced parsley
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat;
cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to
boiling; reduce heat. Cover and simmer until almost tender, about 1 1/2 hours (do not
boil or beans will burst). Drain, reserving liquid.
Trim fat from pork; cut pork into 3/4-inch cubes. Cook and stir pork, sausage and
bacon over medium heat until brown; drain. Place beans, meat mixture, carrots,
onions, garlic and bay leaves in ungreased 4-quart bean pot, casserole or Dutch oven.
Add enough water to reserved bean liquid to measure 2 cups.
Mix reserved liquid, tomato paste, salt, thyme, mustard and pepper; pour over beans.
Add water to almost cover mixture. Cover and bake at 325 degrees F, stirring
occasionally, 1 hour.
Uncover and bake until beans are of desired consistency, about 30 minutes.
Remove bay leaves. Garnish with parsley.
Yields 8 servings.
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French Boiled Dinner (Pot au Feu)
Pot au Feu means "pot in the fire."
1 1/2 pounds beef boneless chuck roast
1 marrow bone (optional)
8 black peppercorns
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1 bay leaf
4 cups water
1 1/2 pounds chicken drumsticks
10 to 12 small carrots
10 to 12 small onions or 3 large
onions, cut into fourths
3 medium turnips, cut into fourths
4 stalks celery, cut into 1-inch pieces
3/4 teaspoon salt
1/8 teaspoon pepper

14. Place beef, marrow bone, peppercorns, 1 teaspoon salt, thyme and bay leaf in Dutch
oven. Add water. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add
chicken; cover and simmer 1 hour longer.
Add carrots, onions, turnips and celery; sprinkle with 3/4 teaspoon salt and pepper.
Cover and simmer until beef and vegetables are tender, about 45 minutes.
Remove chicken and vegetables to warm platter; slice beef. Strain broth; serve in soup
bowls as a first course.
Yields 10 to 12 servings.
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French Bread
1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
2 3/4 to 3 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
2 tablespoons cold water
Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of the flour.
Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn
dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover with damp cloth; let rise in warm
place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when
touched.
Punch dough down; cover and let rest 15 minutes. Grease cookie sheet; sprinkle with
cornmeal. Roll dough into a 15 x 10-inch rectangle. Roll up tightly, beginning at 15-
inch side; seal edge. Roll gently back and forth to taper ends. Place on cookie sheet.
Make 1/4-inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash. Brush
top of loaf with cold water. Let rise uncovered until double, 1 1/2 hours.
Preheat oven to 375 degrees F.
Brush loaf with cold water. Bake 20 minutes. Mix egg white and 2 tablespoons water;
brush over loaf. Bake until loaf is deep golden brown and sounds hollow when
tapped, about 25 minutes.
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French Garden Peas

15. 1 1/2 cups shelled fresh green peas*
1 cup shredded lettuce
3 scallions, sliced
2 tablespoons water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon granulated sugar
Dash of pepper
Heat all ingredients to boiling; reduce heat. Cover and simmer until peas are tender,
about 8 minutes.
Yields 4 servings.
* 1 (10 ounce) package frozen green peas can be substituted.
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French Ring Cake (Savarin)
This is traditionally served with fresh fruit in France.
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
3/4 cup butter or margarine, softened
4 eggs, beaten
2 tablespoons granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour
Savarin Syrup
1/2 cup apricot preserves
2 tablespoons granulated sugar
Dissolve yeast in warm water in 3-quart bowl. Stir in butter, eggs, 2 tablespoons
sugar, the salt and 1 cup of the flour. Beat until smooth. Stir in remaining flour until
smooth. Beat 25 strokes. Spread batter evenly in well-greased 8-cup metal ring mold
or 10-inch tube pan. Cover; let rise in warm place until almost double, 50 to 60
minutes.
Preheat oven to 375 degrees F. Bake until golden brown, 25 to 30 minutes. If top is
browning too quickly, cover loosely with aluminum foil. Cool in mold 10 minutes.
Remove from mold; cool slightly on wire rack.
Prepare Savarin Syrup. Place cake on serving plate. Poke holes in cake with a fine
skewer. Slowly drizzle syrup on cake until all syrup is absorbed. Press apricot
preserves through strainer. Heat preserves and 2 tablespoons sugar to boiling, stirring
constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes.

16. Cool 10 minutes. Spread apricot glaze over cake. Cake can be served with fresh
berries or peaches and sweetened whipped cream if desired.
Savarin Syrup
1 cup granulated sugar
1 cup water
1/4 cup brandy, rum or orange-flavored liqueur
Heat sugar and water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to
lukewarm. Stir in brandy.
Baba au Rhum
Stir 1/2 cup raisins into Savarin batter. Spread in well-greased 8- or 9-cup metal mold
or 9-cup Bundt cake pan. Bake until golden brown, about 30 minutes. Use rum in the
syrup and omit apricot glaze if desired.
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Fresh Fruit with French Cream
French cr?me fra?che is somewhat like sour cream but less acid tasting.
2/3 cup whipping cream
1/3 cup dairy sour cream
2 to 3 cups assorted fresh fruit*
Ground nutmeg or sugar
Gradually stir whipping cream into dairy sour cream. Cover and refrigerate no longer
than 48 hours. Serve over fruit. Sprinkle with nutmeg.
Yields 4 to 6 servings.
* Blueberries, raspberries, sliced peaches, cubed pineapple, strawberries, kiwi fruit
-----------------------------------------------------------------
Gingered Pear Sorbet
Decorate each serving with a dash of ground ginger, fresh mint sprig or a sprinkling
of finely chopped crystallized ginger.
1 (29 ounce) can pear halves,
drained and syrup reserved
1/4 cup granulated sugar
2 tablespoons lemon juice
1 to 1 1/2 teaspoons finely chopped crystallized
ginger or 1/8 teaspoon ground ginger

17. Heat 1 cup of the reserved syrup and the sugar to boiling, stirring constantly; remove
from heat. Cool. Place pears, half at a time, in blender container; cover and pur?e until
smooth. Mix syrup, pur?e, lemon juice and ginger; pour into metal ice cube tray with
the dividers removed or a 9 x 5-inch loaf pan. Freeze until partially frozen, 1 to 1 1/2
hours.
Pour into blender; blend on medium speed until smooth and fluffy. Return to ice cube
tray. Freeze until firm, about 3 hours.
Let stand at room temperature about 10 minutes before serving. Yields 6 servings.
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Gruyere Ring (Goug?re)
1 cup milk
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs, slightly beaten
1 cup shredded Gruy?re cheese
Preheat oven to 400 degrees F
Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously
over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in 4
eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese. Drop
dough by tablespoonsful onto greased cookie sheet to form 8-inch ring; smooth with
spatula. Sprinkle with remaining cheese. Bake until puffed and golden, 50 to 60
minutes.
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Herbed Liver Pate (P?t? Proven?al)
This recipe needs the special brandy made in the Cognac region of France. Serve with
cornichons (tiny pickled gherkins).
1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 tablespoons Cognac or Madeira

18. 1/4 cup whipping cream
French bread, thinly sliced and toasted
Cook and stir onion in butter in 10-inch skillet over medium heat until tender. Add
livers. Cook over medium-high heat, stirring occasionally, until livers are no longer
pink inside, about 12 minutes. Reduce heat to low; stir in salt, thyme, rosemary,
marjoram, sage and pepper. Cook and stir 1 minute.
Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac
to skillet; stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover
and process with about 15 pulses until mixture is very finely chopped. Add whipping
cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until
smooth and fluffy, about 15 seconds.
Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours. Let
stand at room temperature about 30 minutes before serving. Serve with French bread.
Garnish with cornichons and parsley if desired.
Makes 1 1/2 cups.
-----------------------------------------------------------------
Baked Cherry Dessert (Clafouti)
Clafouti may be made with any number of fruits. Simply whip up the batter, pour it
over the fruit and bake. Serve leftover Clafouti cold with cream.
3 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups pitted dark sweet cherries
Confectioners? sugar
Preheat oven to 350 degrees F.
Beat eggs, milk, flour, granulated sugar and the vanilla extract with hand beater until
smooth. Spread cherries in greased 10 x 6-inch baking dish or an 8-inch square baking
dish. Pour batter over cherries. Bake uncovered until puffed and golden brown, 45 to
60 minutes.
Sprinkle with confectioners' sugar. Serve warm.
Yields 6 servings.
-----------------------------------------------------------------

19. Onion Tart (Pissaladi?re)
This is a rustic French bread featuring the Proven?al touch of olive oil and anchovies
and cured olives of the Mediterranean.
1 (16 ounce) loaf frozen bread dough
3 tablespoons olive oil or vegetable oil
3 large onions, thinly sliced
1 tablespoon snipped fresh basil or thyme
1/8 teaspoon white pepper
2 (2 ounce) cans anchovy fillets, drained
10 oil-cured Greek olives, cut into halves and pitted
Thaw bread dough as directed on package. Heat oil in 10-inch skillet until hot. Stir in
onions; reduce heat. Cover and cook, stirring occasionally, until onions are very
tender, about 25 minutes. Stir in basil and white pepper. Shape dough into flattened
rectangle on lightly floured surface. Roll dough with floured rolling pin into a 14 x
11-inch rectangle. Place on lightly greased cookie sheet; let rest 15 minutes.
Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange anchovies
in lattice pattern on onions. Top with olives. Let tart rest 15 minutes.
Preheat oven to 425 degrees F. Bake until crust is brown, 15 to 20 minutes. Makes 8
to 10 servings.
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Potato Salad
6 medium potatoes (2 pounds)
1 clove garlic, halved
1/4 teaspoon instant beef or chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing
3 tablespoons minced parsley
Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover
and cook until tender, 30 to 35 minutes. Drain and cool.
Rub 2-quart bowl with garlic; discard garlic. Cut potatoes into 1/4-inch slices; place in
bowl. Dissolve bouillon in hot water; add wine. Pour over potatoes. Cover and
refrigerate, stirring once or twice; drain.
Prepare Tarragon Dressing; gently toss with potatoes. Sprinkle with parsley. Garnish
with tomato wedges and sliced cooked luncheon meat if desired.
Yields 4 to 6 servings.

20. Tarragon Dressing
3 tablespoons olive oil or vegetable oil
2 tablespoons tarragon vinegar
2 tablespoons minced chives
1 teaspoon salt
1 teaspoon dark prepared mustard
1/2 teaspoon dried tarragon leaves
1/8 teaspoon pepper
Shake all ingredients in tightly covered jar.
-----------------------------------------------------------------
Radish and Watercress Salad (Radis R?
p?s)
8 ounces watercress
3 tablespoons olive oil or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly-ground pepper
12 radishes, sliced
Remove tough stems from watercress; break sprigs into bite-size pieces. Arrange
watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes; toss.
Spoon radish mixture over watercress.
Yields 6 servings.
-----------------------------------------------------------------
Sauce Bernaise
1/4 cup white vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 teaspoon dried tarragon
3 peppercorns
3 egg yolks
1 tablespoon warm water
1/2 cup butter
1/4 teaspoon salt
Boil vinegar, wine, onion, tarragon and peppercorns in small saucepan until liquid has
reduced to 2 tablespoons. Pour liquid through fine sieve. In top of double boiler, over

21. just simmering water, blend egg yolks and warm water until creamy. Bottom of
double boiler should not touch water.
Melt butter over low heat; add 1/2 teaspoons to yolk mixture, beating well with a wire
whisk after each addition. Set bottom of pan in a cold water bath if eggs start to look
like scrambled eggs. After some butter has been added, up to 1 teaspoon of butter can
be added at one time. Leave the white residue in bottom of butter pan. After butter is
added, stir in vinegar mixture and salt.
Yields 3/4 cup.
-----------------------------------------------------------------
Scallops and Mushrooms in Wine Sauce
(Coquilles Saint-Jacques ? la
Parisienne)
Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name
for "scallops."
2 (12 ounce) packages frozen scallops,
thawed, or 1 1/2 pound fresh scallops
1 cup dry white wine
1/4 cup minced parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
4 ounces mushrooms, sliced (2 cups)
2 scallions or shallots, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese
1 cup soft bread crumbs
2 tablespoons butter or margarine, melted
If scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley and salt in 3-
quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with
slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1
cup. Strain and reserve.
Heat 2 tablespoons butter in 3-quart saucepan until melted. Cook and stir mushrooms
and shallots in margarine until tender, 5 to 6 minutes. Remove from pan. Add 3
tablespoons butter; heat until melted. Remove from heat; stir in flour. Cook over low
heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved

22. liquid. Cook and stir 1 minute. Stir in half-and-half, scallops, mushrooms, shallots and
1/4 cup of the cheese; heat until hot.
Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins
with margarine. Divide scallop mixture among baking shells. Sprinkle with remaining
cheese and the crumbs.
Set oven to broil or 550 degrees F. Broil 5 inches from heat until crumbs are toasted,
3 to 5 minutes.
Yields 6 servings.
-----------------------------------------------------------------
Tarragon Chicken (Poulet ? L'estragon)
This is a favorite dish in the Burgundy region of France.
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 cup chicken broth or bouillon
3 medium carrots, sliced
1 tablespoon minced fresh tarragon or
1 teaspoon dried tarragon leaves
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 bay leaf
4 ounces mushrooms, sliced
2 stalks celery, sliced
1 medium onion, sliced
1/2 cup dry white wine
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 egg yolk
Hot cooked noodles
Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in
12-inch skillet or Dutch oven; reduce heat. Cover and simmer 30 minutes.
Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer
until thickest pieces of chicken are done, about 15 minutes.
Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Drain
liquid from skillet; strain and reserve 1 cup. Pour reserved liquid and the wine into
skillet. Mix half-and-half, flour and egg yolk until smooth; stir into wine mixture.
Cook, stirring constantly, until thickened. Serve with chicken, vegetables and noodles.

23. Yields 6 to 8 servings.
-----------------------------------------------------------------
Vegetable Ragout (Ratatouille)
1 small eggplant
1 medium onion, sliced
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, quartered
1 medium zucchini, sliced
1 medium green bell pepper, cut into strips
1/4 cup minced parsley
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
Cut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until
onion is tender. Add eggplant and remaining ingredients. Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10
minutes.
Yields 8 servings.
-----------------------------------------------------------------
Beef Stew Provencale (Daube de Boeuf ?
la Proven?ale)
"Daube" is the French word for a meat stew cooked in a tightly covered dish.
1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives

24. Minced parsley
French bread
Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes.
Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon.
Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes.
Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to
boiling; reduce heat. Cover and simmer 1 hour.
Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and
vegetables are tender, about 40 minutes.
Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for
dipping.
Yields 6 servings.
-----------------------------------------------------------------
Shrimp de Jonghe
2 cups finely chopped scallions with tops
2 small cloves garlic, minced
1 cup butter
2 pounds medium raw shrimp, cleaned and shelled
3 tablespoons fine bread crumbs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon Worcestershire sauce
In large skillet, saut? scallions and garlic in butter until lightly browned. Add shrimp.
Cook for 3 minutes, turning several times. Add bread crumbs. Cook until they are
browned, stirring constantly. Add remaining ingredients.
Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as
an entree.
-----------------------------------------------------------------
French Scallops
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash of pepper
3/4 to 1 pound scallops
1/4 cup olive oil

25. 2 tablespoons butter
1 clove garlic, finely chopped
1 tablespoon cilantro, chopped
Mix together four, salt and pepper. Coat scallops with flour mixture. Heat oil in a 10-inch skillet over medium heat. Add scallops and cook mixture 4 to 5 minutes, turning
over in pan until scallops are golden brown. Remove with a slotted spoon. Keep warm. Lower heat. Add butter. When melted, add garlic and cook over low heat for about 2
minutes, stirring frequently. Cook until golden brown. Pour over scallops. Sprinkle with parsley.
Yields 3 to 4 servings.
-----------------------------------------------------------------
Coquilles St. Jacques
1 pound mushrooms, sliced
1 lemon, juiced
5 tablespoons butter
1 pound fresh scallops, cut
1 cup dry white wine
1/4 teaspoon ground thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup light cream
3/4 cup soft bread crumbs, buttered
Preheat oven to 400 degrees F.
Sprinkle mushrooms with lemon juice. Saut? in 2 tablespoons butter. Place next 6
ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of
broth.
Make white sauce with remaining butter, flour, broth and cream. Add scallops and
mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread
crumbs. Bake for 10 minutes until browned.
-----------------------------------------------------------------
Gateaux au Rum (Rum Cakes)
1 angel food cake
1 cup butter, melted
1 egg white
2 tablespoons light rum
1 (1 pound) box confectioners? sugar
2 cups finely chopped pecans

26. Buy or prepare angel food cake. Slice horizontally through middle of cake, then make
perpendicular slices 1 inch apart around cake, creating 1 x 1 x 2-inch wedges.
To cooled butter add unbeaten egg white and rum and beat in enough sugar to make
mixture an easy spreading consistency. Spread mixture on all sides of cake wedge.
Roll immediately in pecans. May be prepared ahead 3 to 4 days. Store in refrigerator
in airtight container. Freezes well.
Makes about 35 cakes.
-----------------------------------------------------------------
Lemon Madeleines
1/2 cup butter or margarine
2 large eggs
3/4 cup granulated sugar
1/4 cup plain low-fat yogurt
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon salt
Confectioners' sugar
Melt butter or margarine; set aside to cool. Preheat oven to 400 degrees F. Grease a
Madeleine pan.
In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract, and
vanilla extract until blended, occasionally scraping bowl with rubber spatula. Increase
speed to high; beat until very light and lemon-colored, about 5 minutes, occasionally
scraping bowl.
Reduce speed to low; beat in flour, grated lemon peel, salt, and melted margarine or
butter until blended. Spoon 1 tablespoon batter into each Madeleine shell. Bake 10 to
15 minutes until Madeleines are golden brown.
Immediately remove Madeleines from shells to wire racks to cool. Repeat until all
batter is used, greasing Madeleine pan each time. Sprinkle Madeleines lightly with
confectioners' sugar. Store Madeleines in tightly covered container if not serving right
away to prevent them from becoming soggy.
Makes about 2 dozen.
-----------------------------------------------------------------
Madeleines

27. 2 eggs (at room temperature)
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup sifted flour
1/2 cup clarified butter, melted and cooled
Grease and flour well 12 Madeleine shells.
Beat eggs with salt until frothy; then gradually beat in sugar. Beat the mixture at high
speed until very thick and lemon colored, about 15 to 20 minutes. Fold in the flour, 2
tablespoons at a time, and the lemon peel, if desired. Add butter, 1 tablespoon at a
time, and fold it in quickly. Fill shells about 3/4 full and bake in a preheated 400
degrees F oven for 8 to 10 minutes or until golden. Remove from shells to wire rack
to cool.
Makes 12.
-----------------------------------------------------------------
Gateau St. Honore
1 1/2 cups water
12 tablespoons (1 1/2 sticks) butter, cut into pieces
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 large eggs
Rich Pastry Cream
Melted semisweet chocolate or confectioners' sugar
Heat water and butter to boiling in medium saucepan, stirring until butter is melted.
Remove from heat; add flour and salt all at once stirring until combined. Return to
heat, cook over medium heat, stirring constantly, until dough leaves the side of the
pan and forms a ball, 3 to 4 minutes. Remove pan from heat. Beat in eggs, one at a
time, beating until well blended after each addition.
Fill pastry bag with large plain tip and pipe dough onto cookie sheets, or spoon dough
onto greased cookie sheets, using about 1 1/2 tablespoons for each cream puff.
Smooth tops of puffs with a wet spoon or finger. Bake at 400 degrees F until cream
puffs are golden and dry, 30 to 40 minutes. (Do not open oven door during first 20
minutes.) Cool puffs on wire racks.
Cut cream puffs in half with a serrated knife; gently pull out any wet dough in center
of puffs. Return puffs to oven and bake until insides are dry, about 5 minutes. Fill
puffs with Rich Pastry Cream up to 1 hour before serving. Arrange puffs in a circular
or wreath pattern on serving dish; refrigerate until serving time. Drizzle cream puffs
with melted chocolate and/or sprinkle with confectioners' sugar. Makes 3 to 4 dozen
mini-cream puffs.

28. Rich Pastry Cream
8 egg yolks
2/3 cup granulated sugar
2/3 cup all-purpose flour
2 1/2 cups milk
4 tablespoons (1/2 stick) butter, cut into pieces
1 teaspoon vanilla extract
Beat egg yolks and sugar in large bowl until eggs are thick and pale yellow, about 5
minutes.
Mix in flour. Heat milk to simmering in small saucepan; gradually whisk milk into
egg yolk mixture. Return mixture to saucepan; cook over medium-high heat, whisking
constantly, until sauce boils and thickens. Remove from heat. Add butter and vanilla
extract to pastry cream, stirring until butter is melted. Refrigerate until chilled, 1 to 2
hours.
Makes about 3 1/2 cups.
-----------------------------------------------------------------
Stuffed Beret Bread
Source: From Francine, Charlesbourg - Cooking For Us
Comments: If desired, serve with a French bread stick, as it is quite possible that you
will need some more bread! Servings: 6 to 8
1 bag fresh spinach
1 pack dry vegetable soup mix
16 ounces [500 mL] sour cream
1 cup [250 mL] mayonnaise
1 onion, chopped
1 beret bread loaf
Microwave spinach for 2 minutes; wipe dry and chop. Mix together soup mix, sour
cream, mayonnaise, chopped onion and spinach. Refrigerate mixture until ready to
serve. Remove top part of bread; cube inside part of bread (being careful not cut
through the crust) and arrange bread cubes all around bread loaf. Pour onion/spinach
mixture into bread loaf. Using long forks, each guest will dip bread cubes, one at a
time, into mixture before eating. When loaf is empty, break-up and eat the crust.
-----------------------------------------------------------------
Bouquet Garni

29. 4 sprigs parsley
2 bay leaves
1 teaspoon dried rosemary leaves
Put into a cheesecloth bag or place in a tea ball.
-----------------------------------------------------------------
Croissants
These take some time but are worth the effort!
1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
1 egg
3 cups all-purpose flour
1/2 cup cold butter or margarine
1 egg , beaten
Poppy seeds (optional)
In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast
is dissolved.
Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading
until smooth and satiny. Put dough onto floured surface and fold to a square, about
1/2-inch thick.
Slice butter thinly and cover half of the dough with sliced butter. Fold other half of
dough over and Press together. Roll dough out again lightly to a rectangle. Fold into
thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let
dough rest between rollings.
Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each
into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant.
Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm
place for about 20 minutes.
Brush croissants with beaten egg and sprinkle with poppy seeds, if used, Bake at 425
degrees F for 8 to 13 minutes, depending on the size. Even though it?s a little more
time consuming, these croissants are worth the wait! This recipe is even better than
most store-bought ones.
This makes 10 large or 20 small croissants so you might want to make a double batch.
-----------------------------------------------------------------

30. French Baguettes
1 cup water
2 1/2 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Preheat oven to 375 degrees F.
Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread
machine pan in the order recommended by the machine's manufacturer. Select
Dough/Manual cycle.
Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm
place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation
remains when touched.
Punch down dough. Roll into a 16- x 12-inch rectangle on a lightly floured surface.
Cut dough in half, creating two 8- x 12-inch rectangles. Roll up each half of dough
tightly, beginning at 12-inch side. Roll gently back and forth to taper ends.
Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deep diagonal slashes
across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let
rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25
minutes, or until golden brown.
This recipe yields 2 baguettes.
-----------------------------------------------------------------
French Sponge Cookies
Serves: 4
1/2 cup sifted cake flour (not self-rising)
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
6 tablespoons granulated sugar

31. The good news: these luscious cookies are not off-limits to some diabetics and others
who must restrict their sugar intake. Prep time: 10 minutes Baking time: 10 minutes
Preheat oven to 350 degrees F. Lightly coat 2 cookie sheets with vegetable cooking
spray.
Sift flour, baking powder and salt together. Beat egg yolks with almond and vanilla
extracts in mixer bowl until pale and thick. In clean mixer bowl, with clean beaters,
beat egg whites to soft peaks. Beat in sugar 1 tablespoon at a time, until stiff and
glossy. Gently fold in egg yolks. Fold in dry ingredients just until blended. Drop by
level tablespoonsful 2 inches apart onto prepared cookie sheets. Bake 10 minutes or
until golden. Carefully transfer to wire racks to cool completely.
Makes 4 dozen.
Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. Four cookies equals 1 bread or starch cooking.
-----------------------------------------------------------------
Flan (Creme Caramel)
This is a wonderful dessert after a rich or highly spiced meal, and it also makes a
delightful snack. Creme Caramel is an old French specialty which they taught to the
Mexicans during the time they ruled Mexico. The Mexicans have re-named it Flan,
and have made it even better. Now it can be found all over Mexico, from the finest
restaurant to the small street vendor, and is enjoyed by all. This version is nicely
sweet, light as a maidens breath, and perfectly textured.
Bring gently to boil, stirring often:
4 3/4 cups milk
1 1/3 cups half-and-half
2 cups granulated sugar
Zest of one lemon
Good grating of nutmeg
Cool milk mixture. While it is cooling, prepare the Caramel. In a heavy pan, bring to a
boil:
2 cups granulated sugar
1/4 cup water
Stir until sugar is melted. Boil over high heat without stirring until sugar caramelizes
to a light golden brown. Watch it carefully, it can go past the light brown stage
quickly and burn. Pour into twelve custard cups and swirl carefully to coat bottom
evenly about 1/8 inch thick. Be careful, this stuff really burns if you get it on you.
While the caramel cools, beat well together:

32. 12 egg yolks
8 whole eggs
When milk mixture has cooled to lukewarm, beat the eggs gently in, then strain. Pour
into the prepared custard cups. Dust with a delicate touch of cinnamon and/or nutmeg.
Stand cups in baking pan and carefully fill pan with enough hot water to come about
half way up sides of cups. Bake at 300 degrees F about one hour or until knife or
bamboo skewer inserted in center of cup comes out clean.
To serve, run knife carefully around inside of each cup. Turn out gently onto serving
plate. Garnish with a bit of mint and a dollop of whipped cream.
-----------------------------------------------------------------
Beef Bourguignonne
A delightful dinner a friend made for me some time ago. Just had to have the recipe.
A bit time consuming but well worth it!
3 slices bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushrooms
Brown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast
into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper.
Coat beef cubes and brown meat along with onions and garlic in the fat mixture.
Drain off fat. Return the meat, onion and garlic to the pot.
In a small saucepan heat cognac or brandy and set aflame, then pour over meat
mixture.
Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1
hour until tender.

33. Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30
minutes to cook vegetables. Stir in bacon; garnish with parsley.
Serve over noodles.
Can thicken with 2 teaspoons cornstarch mixed with water if desired.
NOTE: I've improvised and made this in the crockpot too.
-----------------------------------------------------------------
Beef Burgundy
3 pounds beef, cut into 1 1/2-inch squares
2 tablespoons olive oil
2 sliced onions
2 garlic cloves, minced
3 cup mushrooms, cut into quarters
1 bay leaf
1 teaspoon thyme
Dash Worcestershire sauce
1/2 teaspoon white pepper
1/2 bottle Burgundy wine (750ml)
4 1/2 cups water
1/2 cup butter
1/2 cup flour
Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5
minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and
water.
Cover and bake at 350 degrees F for 2-3 hours or until meat is tender. In bowl, blend
together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until
thickened.
Servings: 8
-----------------------------------------------------------------
French Pepper Steaks
4 beef tenderloins, 1 1/2 inches thick
3 tablespoons cognac or brandy
1/4 teaspoon tarragon
6 tablespoons butter
1/2 pint heavy cream

34. Grind Lots of pepper into a dish, sprinkle in tarragon. Press tenderloins in dish and
grind more pepper on top. Press in with flat of knife.
In a hot skillet, add 2 tablespoons butter and brown meat on both sides. Turn and cook
about 3 minutes more for rare (or cook more to your preference). Remove to a platter
and turn heat to low. Add remaining butter, melt and add brandy slowly, letting brand
cook out and scraping brown bits. Add cream, mix in well and season to taste. Pour
sauce over tenderloins.
-----------------------------------------------------------------
French Beef Stew
2 pounds beef (chuck, rump or brisket), trimmed,
cut 2-inch pieces
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1/2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon granulated sugar
12 mushrooms, quartered
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped parsley
In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss
together to coat meat, cover bowl with plastic wrap and refrigerate for 4 to 12 hours.
In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to
drain.
Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to
coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely
browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock
and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2
hours or until meat is tender.
Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small
skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover.
Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon

35. sugar and shake pan over medium heat until onions begin to brown and caramelize.
Season with salt and pepper.
In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown.
Stir in crispy bacon bits and season with salt and pepper.
When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce
until thickened and stir in flour/butter mixture to help thicken. Season sauce to taste.
Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl
onions, mushrooms and garnish with chopped parsley.
-----------------------------------------------------------------
French Onion Soup
Posted by swm56 at recipegoldmine.com April 30, 2001
This is a recipe from a very good French cook we spent a few years with, and the best
French onion soup I?ve ever had.
3 medium onions, thinly sliced
2 tablespoons butter
1 tablespoon flour
2 cups consomm?
4 cups water
1/4 cup boiled milk
1/4 pound grated Swiss cheese
6 dried slices French bread
Salt and pepper
2 tablespoons melted butter
In heavy skillet, cook onions in butter until slightly brown. Sprinkle with flour and
cook over low heat until golden, never allowing them to become dark brown. Add
consomm? and water. Bring to a boil, stirring constantly with a wooden spoon, then
simmer gently for 20 minutes, uncovered.
Add milk. Pour into ovenproof casserole or individual bowls. Place slices of bread on
top, sprinkle generously with cheese. Brown quickly under broiler flame.
Serves 4 to 6.
-----------------------------------------------------------------
Braised Beef with Aspic and Marinated
Vegetables (Boeuf ? la Mode en Gel?e)

36. This is great for a summer brunch or buffet main course.
2 tablespoons vegetable oil
3 pounds beef rolled rump roast
1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 envelope unflavored gelatine
2 tablespoons cold water
1 teaspoon instant beef bouillon
1 cup dry red wine
Marinated Vegetables
Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all
sides; drain. Add 1/2 cup water; sprinkle beef with salt and pepper. Cover and bake at
325 degrees F until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate
beef and broth separately at least 8 hours.
Sprinkle gelatine over 2 tablespoons water in saucepan; stir in bouillon and wine.
Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from
heat. Skim fat from broth; add enough cold water to broth to measure 1 cup. Stir into
gelatine mixture. Place pan with gelatine mixture in bowl of ice and water; stir until
mixture begins to thicken, 5 to 10 minutes.
Remove string from beef; trim fat. Cut beef into very thin slices; arrange on large
platter. Coat entire surface of beef with small amount of gelatin mixture. Pour any
remaining mixture into a 9 x 5-inch loaf pan. Cover and refrigerate beef and gelatine
mixture no longer than 24 hours. Prepare Marinated Vegetables.
Arrange vegetables around beef. Cut aspic in loaf dish into small diamonds or
squares; arrange around beef or serve separately.
Yields 10 to 12 servings.
Marinated Vegetables
8 medium carrots
1 pound green beans
1 (16 ounce) can whole onions, drained
2/3 cup olive oil or vegetable oil
1/3 cup red wine vinegar
2 cloves garlic, finely chopped
2 teaspoons salt
1/8 teaspoon pepper
Cut carrots into 2-inch pieces, rounding the edges so that they resemble baby carrots,
if desired. Cover and cook carrots and beans in 1-inch boiling salted water, using 1/2
teaspoon salt to 1 cup water, in separate saucepans until tender; beans 15 to 20
minutes, carrots 20 to 25 minutes; drain.

37. Arrange cooked vegetables and onions in separate sections in shallow glass dish.
Shake remaining ingredients in tightly covered jar; pour over vegetables. Cover and
refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.
-----------------------------------------------------------------
Brioche
This has a tender crust and a feathery interior.
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 tablespoons granulated sugar
1 teaspoon salt
4 eggs
1 egg white
1 cup butter, softened
3 1/2 cups all-purpose flour
1 egg yolk
1 tablespoon water
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt 4 eggs, egg white,
butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30
seconds. Beat on medium speed, scraping bowl occasionally, for 10 minutes. Stir in
remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic
wrap; let rise in warm place until double, about 1 hour.
Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap;
refrigerate at least 8 hours.
Stir down batter which will be soft and slightly sticky. Divide batter into halves.
Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on
lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch flattened round.
Repeat with refrigerated batter.
Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large
rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of
each; Place smaller balls in indentations. Cover and let rise until double, about 1 1/2
hours.
Preheat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly; brush
over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until
golden brown, 25 to 30 minutes. Immediately remove from pans.
Individual Brioches
Grease 24 individual brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled
batter into halves; refrigerate one half. Shape remaining half into a 7 1/2-inch long
roll. Cut into 15 slices about 1/2 inch thick.

38. Working quickly with floured hands (batter will be soft and slightly sticky), shape 12
of the slices into balls; place in pans. Flatten and make a deep indentation in center of
each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a
small ball; place a ball in each indentation. Repeat with refrigerated batter. Cover and
let rise until double, about 40 minutes.
Preheat oven to 375 degrees F.
Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk
mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes.
Immediately remove from pans.
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Cheese Souffle (Souffl? au Fromage)
Serve with a lettuce salad and crusty French bread.
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of ground red pepper
1 cup milk
1 cup shredded Swiss or Gruy?re cheese
4 eggs, separated
1/4 teaspoon cream of tartar
Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and red
pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly;
remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in cheese until melted; remove from heat.
Preheat oven to 325 degrees F.
Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry. Beat
egg yolks in small mixer bowl until very thick and lemon-colored, about 5 minutes;
stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold
cheese mixture into remaining egg whites.
Carefully pour into greased 1 1/2-quart souffl? dish or casserole. Bake uncovered
until knife inserted halfway between center and edge comes out clean, 50 to 60
minutes. Serve immediately.
Yields 4 servings.
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39. Cheese Straw Twists (Diablotins)
1 (17 1/4 ounce) package frozen puff pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 egg, slightly beaten
Thaw pastry as directed on package.
Preheat oven to 425 degrees F. Cover two cookie sheets with parchment or heavy
brown paper.
Mix cheese and paprika. Roll 1 sheet of pastry into a 10 x 12-inch rectangle on a
lightly floured surface, using floured stockinet-covered rolling pin.
Brush pastry with egg; sprinkle with 3 tablespoons of the cheese mixture. Gently
press cheese mixture into pastry. turn pastry over; repeat with egg and cheese mixture.
Fold pastry lengthwise into halves. Cut pastry crosswise into 1/2-inch strips. Unfold
strips; roll each end in opposite directions to twist. Place twists on cookie sheet. Bake
until twists are puffed and golden brown, 7 to 8 minutes. Repeat with remaining sheet
of pastry, egg and cheese mixture.
Makes about 48 twists.
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