Recipe Index: French
Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
Boiled Asparagus with Sieved Eggs and Caper Vinaigrette
Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
Braised Rabbit with Prunes
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Fresh cherries baked in a custard-like base with slivered almonds and a splash of Amaretto, then lightly dusted with powdered sugar.
Chicken Liver Pâté
An easy chicken liver pate with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.
Chicken Stew with Onions, Tomatoes, and Dijon
Easy and hearty chicken stew recipe with loads of red onions and tomatoes. Seasoned with Dijon mustard. Served with roasted garlic over rice or pasta.
Cod Poached in Court Bouillon
Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
Coq au Vin
Classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions. From Julia Child.
Croque Monsieur Ham and Cheese Sandwich
Class French Croque Monsieur recipe, toasted ham and Swiss cheese sandwich, topped with a bechamel sauce of butter, flour, milk, nutmeg, Parmesan and Gruyere.
Egg whites whipped to stiff peaks, grated Gruyere folded in, formed into nests, baked with yolk in center.
Eggs Mimosa with Artichoke Tapenade
Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
French Green Beans with Butter and Herbs
Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
French Onion Soup
Classic simple French onion soup recipe, with beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
Simone Beck's flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.
A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.
Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.
Mignonette Sauce for Oysters
A classic accompaniment to raw oysters, mignonette sauce made with shallots, vinegar, and white pepper.
Mussels in White Wine Sauce
A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.
Salad Nicoise, a French composed salad with tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.
Peach Pâté Tartine
French tartine recipe with freshly baked bread, pate maison, brie, and sliced white peaches or nectarines.
Pear Tarte Tatin
French classic, tarte tatin aux poires, upside down pear tart with flakey pastry crust.
Poached Egg and Bacon Salad – Salad Lyonnaise
Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette.