Poulet Roti Recipe
POULET RÔTI [Roast Chicken] You can always judge the quality of a cook or a restaurant by roast chicken. While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned,...
View ArticlePoulet Rôti à la Normande Recipe
Roast Chicken Basted with Cream, Herb and Giblet Stuffing In this lush combination, the chicken is roasted as usual, but is basted for the last minutes with heavy cream, which rolls off the buttery,...
View ArticleCoq Au Vin Recipe
COQ AU VIN [Chicken in Red Wine with Onions, Mushrooms, and Bacon] This popular dish may be called coq au Chambertin, coq au riesling, or coq au whatever wine you use for its cooking. It is made with...
View ArticleHomard L’americaine Recipe
HOMARD À L’AMÉRICAINE [Lobster Simmered with Wine, Tomatoes, Garlic, and Herbs] Homard à l’américaine is live lobster chopped into serving pieces, sautéed in oil until the shells turn red, then flamed...
View ArticleBifteck Hache a la Lyonnaise Recipe
BIFTECK HACHÉ À LA LYONNAISE [Ground Beef with Onions and Herbs] Servings6 Ingredients cup ¾finely minced yellow onions 2 Tb butter 1 ½ lbs. leanground beef 2 Tb softened butterground beef suet, beef...
View ArticleQuiche Au Roquefort Recipe
QUICHE AU ROQUEFORT [Roquefort Cheese Quiche] Ingredients 3ounces Roquefort or blue cheese6 Tb 6ounces cream cheese or cottage cheese2 small packages 2 Tb softened butter 3 Tb whipping cream 2 eggs...
View ArticleCaneton a l’orange recipe
Caneton à l’Orange [Roast Duck with Orange Sauce] One of the most well known of all the duck dishes, caneton à l’orange, is roast duck decorated with fresh orange segments and accompanied by an...
View ArticleOeufs Brouillés Recipe
SCRAMBLED EGGS [Oeufs Brouillés] Scrambled eggs in French are creamy soft curds that just hold their shape from fork to mouth. Their preparation is entirely a matter of stirring the eggs over gentle...
View ArticleOil Rotie Aux Pruneaux Recipe
Roast Goose with Prune and Foie Gras Stuffing Goose is roasted exactly like duck, the only exception being that the goose is basted every 15 to 20 minutes with boiling water to help in the dissolution...
View ArticlePoulet Poele a L’estragon Recipe
POULET POÊLÉ À L’ESTRAGON [Casserole-roasted Chicken with Tarragon] For: roasters, large fryers, and capons When a chicken is cooked this way, it is trussed, browned in butter and oil, then set to...
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