Duckling with Orange Sauce (Caneton à 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 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 […]
French Garden Peas
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) […]
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 […]
French Baguettes
Posted by bettyboop50 April 29, 2001
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 […]
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 […]
Creamy Custard Sauce with Fruit (Crème Anglaise aux Fruits)
Crème 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 […]
Tarragon Chicken (Poulet à 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 […]
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
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 […]
Eggs Florentine (Oeufs à 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 […]
Bouquet Garni
4 sprigs parsley 2 bay leaves 1 teaspoon dried rosemary leaves
Put into a cheesecloth bag or place in a tea ball.
Madeleines
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 […]
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 […]
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 […]
Croissants
Posted by artsycook
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. […]
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 […]
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 […]
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 […]
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 […]
French Onion Soup
Posted by swm56 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 consommé 4 cups water 1/4 cup boiled milk 1/4 pound grated […]
Beef Stew Provencale (Daube de Boeuf à la Provençale)
“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 […]
