Turkey Stuffed with Chestnuts - (Dinde Aux Marrons)

Yield > 1
Keys : Turkey Poultry Nuts Seafood French France European
Mediterranean French
Ingredients :
10 lb Ready-to-cook turkey
2 lb Chestnuts
2 cup Consomme
1 cup Water
2 lb Sausage meat
1 lb Lean ground pork
1 tbl Salt
1/4 tsp Pepper
1/8 cup Brandy
4 slc Salt pork (thin slices)
Method :
• With a sharp knife, cut an incision through the shell of
each chestnut. Place chestnuts on cookie sheet and bake at
450 degrees for 10 minutes. Shell chestnuts.
• In large saucepan, combine chestnuts, consomme, and
water. Bring to boil. Cover and simmer for 20 minutes. Drain
and let cool.
• In mixing bowl, combine chestnuts, sausage meat,
ground pork, salt, pepper, and brandy. Mix thoroughly.
• Stuff bird with chestnut mixture. Sew up the opening.
Cover breast of turkey with slices of salt pork. Cover with
buttered wax paper. Place on rack in roasting pan. Pour 3
tablespoons water in pan. Roast at 450 degrees for 15
minutes. Reduce oven temperature to 375 degrees and
continue roasting for 1 hour. Remove wax paper. Continue
roasting for 30 minutes. Remove salt pork and continue
roasting for 2 1/2 hours, or until well done, turning bird in
order to brown all sides, and basting occasionally with fat from
the pan. For the last half-hour, let bird stand breast-side up.
• For gravy: Pour off excess fat from cooking liquid in pan.
Add 1/4 cup boiling water and bringing to boil, scrape bottom
of pan until all brown crust is entirely dissolved. Do not
thicken. Correct seasoning.
• Comments: It is true that there is no Thanksgiving in
France, but there also, turkeys are the victims of a "sacrificial
rite." Everybody who can afford it has turkey for the two
"reveillons." "Reveillon de Noel" and "Reveillon du Jour de l'An"
are the dinner-suppers served at midnight the 24th and the
31st of December.
• In both celebrations, "Dinde aux marrons" (turkey stuffed
with chestnuts) is the highlight of the dinner - and justly so,
Because even people who don't as a rule care much for turkey
love it that way.
• Served with "Braised Celery" (recipe included in this
database) and accompanied by a great Bordeaux, it is truly
magnificent.
• Suggested Wine: A great Bordeaux or a great French
Burgundy.

Valentine Recipe for French Kisses

Yield > 1
Keys : French France European Mediterranean
Ingredients :
3 x egg whites room
temperature
1/8 tsp salt
1 cup sugar
2 dsh red food coloring
1 tsp almond extract
Method :
• Preheat oven to 300 degrees. Place the eggs whites in a
glass mixing bowl with salt Beat until the whites are stiff.
Slowly add 1 cup of sugar beating constantly. Mix in food
coloring, almond extract and coconut using a slow deliberate
mix to avoid deflating the mixture. Drop the mixture from a
teaspoon onto a greased and well-floured baking sheet. Bake
about 30 minutes. Turn oven off and let kisses sit in oven for 1
1/2 hours

Tuna Fish Omelet

Yield > 2
Keys : Omelets Egg Fish French France European Mediterranean
French
Ingredients :
1 x Egg mixture (as in Basic
French Omelet) * see note
1/8 cup Canned tuna fish cut in small
pieces
1 tbl Vegetable oil
Method :
• Add tuna fish to egg mixture. In omelet skillet, heat oil
until it is hot. Make omelet as in "Basic French Omelet."
• Comments: In this recipe the omelet is usually made with
oil instead of butter.
• Suggested Wine: A chilled dry white wine: Alsatian
Riesling; etc.

Tournedos "Innkeeper"

Yield > 4
Keys : Beef Meats French France European Mediterranean French
Hot
Ingredients :
8 x Tournedos sauteed in butter
8 slc French bread fried in butter
Butter sauteeing and frying
1/4 cup Madeira wine
1 tsp Finely chopped small white
onions
1/4 cup Consomme
1/2 cup Sliced mushrooms fresh or
canned
1/2 tsp Salt
1/4 tsp Pepper
1 tbl Manie butter * see note
Method :
• To sautee: cook tournedos in heated butter over brisk
flame for 4 to 5 minutes each side. Salt and pepper to taste.
• Arrange slices of fried bread on heated serving dish and
keep warm. Remove sauteed tournedos from pan and place
one tournedos on each slice of fried bread.
• To pan in which tournedos have cooked, add Madeira
wine and cook, scraping the bottom of the pan until the brown
crust is dissolved. Add onions and consomme. Cook over brisk
flame for 5 minutes. Add mushrooms, salt, and pepper, and
cook for 10 minutes. Add manie butter and continue cooking,
stirring constantly, for 3 minutes. Cover tournedos with
mushroom mixture. Serve hot.
• Serve with matchstick potatoes.
• Optional: Budget permitting, garnish each tournedos with
slice of truffle.
• Comments: "Tournedos" is deluxe steak. Like filet
mignon, it is cut from the tenderest part of the filet. Tournedos
is a round cut, about 2-inches in diameter and 1-inch thick.
Needless to say, it is expensive.
• It may be broiled, or sauteed in butter. It is generally
preferred sauteed because broiling makes it a little too dry. It
is cooked rare or medium-rare - never well done.
• Suggested Wine: A great Bordeaux or a great French
Burgundy.

Tripe Poulette

Yield > 4
Keys : Tripe Offal French France European Mediterranean French
Hot
Ingredients :
1 lb Tripe
1 tsp Salt
1/4 tsp Pepper
2 tbl Butter
1 tbl Flour
2 cup Clear chicken broth
2 sprg Parsley
2 x Egg yolks
1 x Lemon, juice only
1 tbl Finely chopped parsley
Method :
• Wash tripe, and place in Dutch oven or large, heavy
saucepan. Cover with water. Add 1/2 teaspoon salt, and
pepper. Bring to boil. Cover and simmer for 4 hours, or until
tripe is tender. Drain. Cut into small pieces. Set aside.
• In large, heavy saucepan, heat 1 tablespoon butter. Add
flour and cook for 1 minute, stirring constantly. Stir in chicken
broth. Add remaining salt and sprigs of parsley. Bring to boil,
stirring occasionally. Add tripe. Lower flame, and simmer for
30 minutes. Discard sprigs of parsley. Blend with egg yolks. Off
fire, add lemon juice, chopped parsley, and remaining butter
cut into small pieces. Stir until butter is melted. Serve hot.
• Serve with boiled potatoes.
• Comments: By far the most famous tripe dish is "tripes a
la mode de Caen," but the best Americans can do about it is
put it on the list of dishes they intend to try if and when they
go to France.
• However, there are many other delectable recipes which
not require special knowledge or ingredients. Both "Tripe
Poulette" and "Tripe Lyonnaise" (also included in this database)
are delicious family dishes.
• Suggested Wine: A chilled dry white wine; or apple cider.

Tian De Legumes

Yield > 1
Servings
Keys : French France European Mediterranean
Ingredients :
2 x Zucchinis
2 x Eggplants
2 lrg White onions
3 x Tomatoes
2 x Garlic cloves
Parsley
Olive oil
Salt
Method :
• I just saw this southern french recipe on TV5 a minute
ago and, since I was going to type it down, thought I should
share it with you. (SAINT-TROPEZ RECIPES ON TV5)
• in an oven-proof dish, place the vegetables which should
be cut (not peeled) in round thin slices , but not too thin (1,5
cm). place first in the dish 2 rows of zucchinis which you don't
lay flat, but on the side, then add 2 rows of tomatos, then next
to the tomatoes the eggplants and then the onions (if the
slices are too large, cut the onions and re-cut each half so that
all the vegetables have about the same height), do a second
and third round or more according to the size of your dish, but
always respecting the order 1)zucchinis, 2) tomatos, 3)
eggplants 4)
• onions.
• By then, it looks so beautiful and colourful it's almost a
shame to cook it...but,
• mince very thinly (do not press!!!) garlic add the parsley
and mince both together put this mix on the vegetables.
• spread olive oil to taste (the more, the tastier...)
• put the dish in the pre-heated oven at 200 degrees (very
high but not the maximum) let it cook for 40-45 mn.
• I intend to try it tonight...I might apologize tomorrow,
but I think it could be an easy side dish to lamb cutlets...

Tarte Citron (Lemon Tart)

Yield > 6
To 8
Keys : Citrus French France European Mediterranean
Ingredients :
1/2 lb Frozen Puff Pastry, thawed
The Juice of 6 Lemons,
(About 1 cup)
6 whl Eggs
5 lrg Egg Yolks
1 1/4 cup Granulated Sugar
1 cup Unsalted Butter, cut into
pieces
Method :
• But you don't have to wait for a reason to celebrate.
Today's recipe is the perfect ending to a rich, complex dinner.
Once assembled, this tart requires just a minute under the
broiler and then an hour to set, so it's very simple to prepare.
Try it for dessert tonight and your friends, family, and guests
will be impressed with your French pastry skills.
• If you prefer to use your own puff pastry recipe instead
of a prepared pastry dough, just follow the instructions given
below in The Kitchen Staff Tips.
• Pre-heat oven to 400-F degrees and assemble your miseen-
place, now.
• (Mise-en-place defined: French cooking method whereby
you arrange each ingredient in the prepared portions and
sequence you'll require when preparing your recipe.)
• On a lightly floured surface, roll out the pastry dough to
about an 1/8-inch-thick circle that's about 12 inches across.
Transfer the pastry to a 9-inch tart pan, preferably with a
removable bottom. Gently fit the pastry into the pan and trim
off any excess. Prick the bottom of the pastry all over with a
fork. Line the pasty with aluminum foil and weight it with dried
beans or rice, to keep the pastry from puffing up unevenly
during baking. Bake for 15 minutes and remove from the oven
when lightly browned.
• Remove the foil and weights and cool on a wire rack.
• Pre-heat the broiler.
• In the top pan of a double-boiler, mix the lemon juice,
eggs, egg yolks, and sugar over simmering water in the
bottom of a double-boiler pan. Beat the mixture for 8 to 10
minutes with a hand-held electric mixer or whisk.
• Make sure the mixture is very thick and the batter clings
to the utensil.
• Remove from the heat and whisk in the butter pieces a
little at a time.
• Pour the custard into the puff pastry shell.
• Place the lemon tart under the broiler for 60 seconds, or
until the top is just glazed. Let it sit at room temperature for
about an hour, or until the lemon filling is cooled and set.
• Slice to serve. Refrigerate any remaining tart to store,
but serve at room temperature.
• Kitchen Staff Tips: To prepare a from-scratch puff pastry,
chill 1 cup of butter or margarine. Reserve at least 2
tablespoons. Work the remaining chilled butter with the back
of a wooden spoon on a sheet of waxed paper that is twice the
size of an 9-inch by 12-inch sheet. Make sure to work on one
side of the wax paper, then fold the other side on top of the
butter, leaving room for the butter to spread as you roll it out
to an even 8-inch by 6-inch square. Chill the butter in the
refrigerator for at least 1 hour, or place it in the freezer for 20
minutes.
• Cut the reserved 2 tablespoons butter into 1 3/4 cups
sifted all-purpose flour until the mixture resembles a coarse
meal. Gradually add 1/2 cup ice water. A fork works great for
blending the dough. Cover, and let rest for 10 minutes, then
roll the dough on a lightly floured surface into a 15-inch by 9-
inch rectangle. Peel off one side of the wax paper from the
chilled butter and place on one side of the dough, then fold the
dough over the top of the butter and seal the edges. Wrap the
butter and dough in wax paper and chill for at least an hour in
the refrigerator.
• Unwrap the dough and place it on a lightly floured
surface. Roll it out to a 15-inch by 9-inch rectangle. Make sure
you roll out from the center to keep the batter and dough
layers equalized. Brush off any excess flour, then fold the
dough in thirds, turn the dough, and fold in thirds again.
• Press the edges to seal. Wrap and chill the dough for at
least an hour or freeze the dough at this time.
• To prepare your pastry, simply roll out the chilled or
thawed dough to the size required for baking. You now have 7
layers of butter and dough to form a puff pastry while baking.

Terrine De Canard Aux Poivrons

Yield > 4
Servings
Keys : Poultry French France European Mediterranean
Ingredients :
1 x 4 lb. duck
4 oz Cognac
1/2 lb Ground veal
1/2 lb Lean pork
1/2 lb Pork fat
Salt and pepper
2 tbl Green peppercorns
1/2 tsp Thyme
1 tbl Chopped parsley
1 x Egg
2 x Or
3 x Bay leaves
1/4 lb Marinated mushrooms (see
recipe)
Cornichons
Cold vegetables
Method :
• To prepare duck and remove the skin intact, turn the
duck with its back up.
• Make an incision down the back and gently pull the skin
away down to the breast on each side. Cut the skin off the
wing at the first joint and do the same at the leg. Pull the skin
inside out at the leg and wing, liberating as much as possible
with a small sharp knife. When skin is removed, sprinkle it with
a little of the cognac and reserve. Remove all meat from duck,
reserving liver. Grind meat with other meats, seasonings, egg,
and cognac. Cover with plastic wrap and let rest overnight.
Sprinkle duck liver with cognac and reserve as well. The next
day, saute a sample of the meat and correct seasonings. Line a
1-1/2 quart terrine mold, with cover, with the duck skin. Place
a layer of half the meat in the bottom.
• Lay the liver on top. Fill terrine with remaining meat.
Place bay leaves on top and fold the skin over to cover. Seal
with 2 layers of foil. Place in a bain-marie, filled 2/3 of the way
to the top of terrine with boiling water. Bake in 325 oven for 1-
1/2 hours or until a metal skewer inserted in the center for one
minute is burning hot when touched to the skin. Pour off
accumulated fat, weight with a brick, and refrigerate overnight
or for several days. Prepare Marinated Mushrooms. (SEE
RECIPE) To unmold, dip the mold in hot water and invert. Slice
and serve garnished with cornichons, vegetables, and
Marinated Mushrooms. Serve with a crock of good mustard &
crusty bread. Time includes refrigeration.
• LA TERRASSE

Tapenade Verte (Green Olive Spread)

Yield > 1
Keys : Condiments Spreads Restaurant Chef French France
European Mediterranean
Ingredients :
12 oz jar pitted green salad olives -
drained
1 x shallot -- finely chopped
1 tsp fresh lemon juice
freshly ground pepper
1/2 cup olive oil
1 x handful chives -- chopped
Method :
• In a food processor or small mixer, combine olives,
shallot, lemon juice, pepper and half of the olive oil. Add
anchovies if desired. Pulse until mixture is a course paste
consistency. Use more oil if necessary. I like to vary the
coarseness according to what I am going to serve. A coarser
consistency is good for vegetable crudites (a basket of green
onions, fennel slices, cherry tomatoes). A smoother tapenade
is good spread on thin slices of baguette, toasted, or thicker
chunks of sourdough bread.
• For a smoother tapenade, use all of the olive oil and
blend until creamy and smooth. Top with a sprinkling of chives
and serve.

Tarte Aux Myrtilles D'ete (Summer Blueberry Tart)

Yield > 8
Servings
Keys : Desserts Berry Berries French France European
Mediterranean
Ingredients :
PATE BRISEE
1 1/2 cup Unbleached white flour
2 tbl Sugar
1/2 cup Butter, chilled cut into
small pieces
1 x Egg yolk
1 tbl Fresh lemon juice
1 tbl -Cold water, more if
needed
FILLING
5 cup Fresh or frozen blueberries
2 tbl -Water
1/3 cup Sugar
1 tbl Cornstarch, dissolved in:
2 tsp -Water
OPTIONAL
1/2 pt Heavy cream, whipped
Method :
• FOR THE PATE BRISEE, stir the flour and sugar together
in a mixing bowl.
• Cut the chilled butter into small pieces and drop into the
flour. With your fingers, lightly and quickly rub the butter and
flour together until the mixture becomes crumbly, or cut it in
with a knife or pastry cutter. Whisk together the egg yolk,
lemon juice, and 1 tablespoon of water. Sprinkle the liquid
over the butter-flour mixture and continue to stir or rub this
mixture between your fingers until a ball of dough forms. Be
careful not to overwork the dough. If the mixture is crumbly,
add up to one more tablespoon water, sprinkling it over the
dough and lightly kneading it into a ball.
• On a floured board and with a floured rolling pin, roll out
the dough into a large circle. Gently lift it into a 9- or 10-inch
pie plate or tart tin.
• Patch any holes in the crust with bits of dough and trim
the edges. Flute the crust. Chill for 2 hours.
• Preheat the oven to 375 F.
• Place a sheet of aluminum foil in the bottom of the crust
and fill it with dried beans or rice to weigh it down during
baking. Bake for 15 minutes.
• Remove the crust from the oven and carefully lift out the
foil and beans.
• Bake for 5 minutes more. Cool.
• TO MAKE THE FILLING, heat in a small saucepan 2 cups
of the blueberries, 2 tablespoons of water, and the sugar.
Crush a few berries with a spoon to release the juice. When
the berries have softened and become juicy, add the
cornstarch mixture. Simmer on low heat for about 10 minutes,
stirring occasionally, until the mixture thickens. Remove it
from the heat and fold in one more cup of blueberries. Pour the
berry mixture into the baked pie shell. Top with remaining 2
cups blueberries. Cool for at least one hour.
• Serve plain or topped with fresh whipped cream, if
desired, or sweetened Creme Fraiche.

Supreme De Caneton Aux Baies

Yield > 6
Servings
Keys : Poultry French France European Mediterranean
Ingredients :
3 x (4-1/2 to 5 lb) ducklings
1 qt Black currants, canned
3 x Meduim-size turnips,
peeled
1/2 lb Unsalted butter
1 1/2 cup Duck stock
1 tbl Cassis or blackberry
liqueur
DUCK STOCK
6 x -(up to)
7 lb Duck bones, scraps, &
giblets (no liver)
1 tbl Oil
1 lrg Onion, sliced
2 x Carrots, chopped
2 x Leeks, washed & sliced
3 stalk celery, chopped
2 cup White wine
2 sprg parsley
2 x Bay leaves
1/8 tsp Thyme
1 tbl Salt
1 tsp White pepper
Method :
• Remove breasts whole from ducklings, leaving
breastbones intact. Do not skin. Place the breasts in a deep
pan. Drain currants, reserving juice, & set aside. Pour the juice
over the breasts. Cover & marinate 2 hours in refrigerator.
Turn occasionally so breasts marinate evenly. Cut turnips into
36 balls, using a melon baller. Melt 4 tbs of butter in a small
saucepan over low heat. Saute balls until tender; do not
overcook. Remove & keep covered. Preheat oven to 325F.
Remove breasts from juice & drain.
• Reserve juice. Cut each breast in half down center
through breastbone. Melt 1/2 cup of butter in a 10-inch
ovenproof saute pan. Brown breast halves skin-side down.
Place pan in preheated oven & bake until breasts are tender,
about 25 munites. Remove breasts from pan. Season lightly
with salt & pepper & keep warm. Deglaze saute pan with berry
juice and Duck stock.
• Reduce slowly until sauce begins to thicken. Do not boil.
Add cassis & 2 tbs of butter. Add currants & a dash more salt &
pepper. Remove skin and warm bones from breasts. Thinly
slice each half & arrange on 6 warmed dinner plates. Pour
cassis sauce over each plate & serve. Turnip balls should be
placed alongside duckling but not napped with sauce. DUCK
STOCK: Trim fat & remove skin from duck bones & scraps.
Wash well. Set aside with giblets. Pour oil into 6-8 quart
stockpot, add the onion, carrots, leeks, & celery. Cook over
moderate heat about 3 minutes. Place bones, scraps, & giblets
on top of vegetables. Sweat together over moderate heat
about 10 minutes. Shake pan occasionally, but do not stir. Add
wine, 3 cups warm water, and seasoning and bring to a full
boil. Remove any scum that surfaces. Lower heat, cover, &
simmer about 3 hours. Remove from heat and allow to cool.
Strain through a fine sieve into a clean pot. Reheat stock or
freeze for future use.
• LE BAGATELLE
• K ST, NW WASH. DC. WINE: CHATEAU
• GRUAUD-LAROSE, ST.-JULIEN, 1971

Stuffed French Toast with Apricot Glaze

Yield > 1
Servings
Keys : Toast French France European Mediterranean French
Ingredients :
1 pkt (8 oz) cream cheese
1 tsp Almond extract
1/2 cup Slivered almonds
1 loaf unsliced sourdough bread
4 x Eggs
1/2 cup Half and half
1/2 cup Milk
3/4 tsp Vanilla
3/4 tsp Cinnamon, (or to taste)
1/2 tsp Nutmeg
1 jar , (12 oz) apricot preserves
1 can (16 oz) apricots, drained
Method :
• In a small bowl, combine the cream cheese and the
almond extract until fluffy. Stir in the nuts. Cut the bread into
3/4 inch slices, then make a cut (about 2 inches) on the
bottom of each piece of bread. It needs to be large enough to
create a pocket that will hold about one teaspoon of the cream
cheese mixture. Stuff in the cream cheese mixture. Beat
together the eggs , half and half, milk, vanilla, and cinnamon.
Dip the stuffed bread into the egg mixture and allow it to get
thoroughly moist but not heavily soaked. Cook the bread on
lightly greased griddle until golden. Heat the preserves, slice
the apricots into thirds and add to the preserves with the
nutmeg. Drizzle over the cooked toast.

Stuffed Loin of Veal

Yield > 6
Servings
Keys : Meats Fillet Tenderloin Sirloin Loin Porterhouse French
France European Mediterranean
Ingredients :
6 oz Bel Paese cheese
10 oz Prosciutto ham
1 1/2 cup Bread crumbs
2 x Cloves fresh garlic, pressed
1/2 cup Fresh chopped parsley
2 cup Butter
1 x Loin of veal- 24 ounces
Flour
Bercy sauce or brown
sauce (see recipe)
Method :
• Dice cheese & ham into medium pieces. Mix with bread
crumbs, garlic & parsley; add butter to keep it tightly together.
Separate veal loin from bone, cleaning away fat & skin. Slice
loin lengthwise in half, open & pound lightly. Preheat oven to
350 F. Lay loin out & cover with stuffing mixture.
• Slowly begin to roll veal & when finished rolling, tie
stuffed veal together with butcher's string. Flour veal. Heat a
saute pan until it is very hot. Add a little butter to pan, then
place stuffed veal in hot butter & saute quickly on all sides to
seal in juices. Heat in preheated oven about 15 minutes to
heat through. At this temperature, the veal should be medium
to medium-well done. Serve with Bercy Sauce. Bercy Sauce is
a reduction of white wine & shallots that has been added to a
demi-glaze; any basic brown sauce will do.
• LE MONT
• WINE:CHATEAU ST.JEAN CHARDONNAY

String Beans "Poulette"

Yield > 4
Keys : Vegetables String Beans French France European
Mediterranean French Hot
Ingredients :
1 lb String beans
1/2 cup Sauce Poulette * see note
Method :
• Remove stems and tips from beans. Wash and place in a saucepan. Cook in salted boiling water for 15
minutes, or until beans are tender. Drain thoroughly. Add "Sauce Poulette." Mix well. Serve hot.

Steak with Marrow Sauce and Stuffed Mushrooms

Yield > 8
persons.
Keys : Way French France European Mediterranean
Ingredients :
2 1/2 lb round steak, 1 1/2 -inch
thick - OR
3 lb sirloin steak
2 tbl coarsely ground pepper
Stuffed Mushrooms:
8 x fresh large mushrooms
1/4 cup butter
1 1/2 tbl finely chopped green
pepper
1 1/2 tbl finely chopped onion
1/4 cup fresh bread cubes (1/4
inch)
1/2 tsp salt
1/8 tsp pepper
1 dsh cayenne
Marrow Sauce:
2 lrg marrowbones (about 1 1/2
pounds)
3 tbl butter
6 x shallots, chopped
1 tbl flour
1 tbl chopped parsley
1/2 tsp dried thyme leaves
1/2 tsp salt
2 tbl butter
1 x shallot, chopped
1 tsp chopped parsley
1/2 tsp salt
Method :
• Wipe steak with damp paper towel. Sprinkle both sides
with pepper; use rolling pin to press in well. Let meat stand 30
minutes. Prepare stuffed mushrooms:
• Preheat oven to 350 F. Wipe mushrooms with damp
cloth. Remove stems and chop fine. Set aside.
• Heat 3 tablespoons butter in large skillet. Saute
mushroom caps on bottom side 2 minutes; remove. Arrange,
rounded side down, in shallow pan. Heat 1 tablespoon butter in
same skillet. Saute stems, green pepper and onion until
tender, about 5 minutes.
• Stir in bread, seasonings. Fill mushrooms, mounding.
Make marrow sauce: in kettle, bring 2 quarts water to boiling;
add marrowbones; bring back to boil; reduce heat; simmer
covered, 10 minutes. Remove bones; cool. Take out marrow
and chop.
• In 3 tablespoons butter in small saucepan, saute shallots,
stirring, until transparent, about 5 minutes. . Remove from
heat; stir in flour. Cook over low heat, stirring, 1 minute.
Slowly add wine, stirring. Add 1 tablespoon parsley, the
thyme, 1/2 teaspoon salt. Simmer gently 10 minutes. Add
marrow.
• Remove from heat.
• Meanwhile, bake mushrooms 15 minutes. In 2
tablespoons hot butter in heavy skillet, saute shallot and
parsley 1 minute. Add steak; cook over medium heat 10
minutes, turn once, for rare. Cook 5 minutes for medium rare.
Place on carving board; sprinkle with salt. Pour 1/4 cup
marrow sauce into skillet; bring to boiling, stirring to loosen
browned bits. Add rest of sauce; heat. Slice steak thinly on the
diagonal. Garnish with watercress.
• Serves 8 persons.

Strawberry Timbale

Yield > 4
Keys : Desserts Berry Berries French France European
Mediterranean French Chilled
Ingredients :
4 cup Strawberries fresh or frozen
1/8 cup Granulated sugar
1 cup Raspberries fresh or frozen
1 cup Whipped cream
Method :
• In a bowl, combine 3 cups strawberries and sugar. Let
stand in refrigerator for 1 hour.
• Through a sieve, rub remaining strawberries and
raspberries. Combine with cream. Mix thoroughly but gently.
• In sherbert glasses, place layer of strawberries from
refrigerator. Cover with cream mixture. Serve chilled.
• Suggested Wine: Chilled champagne; chilled Bordeaux
Sauternes.

Eggs R US

2 eggs
1 tbl. margerine
1/2 tsp Dillweed
1/4 tsp Italian seasoning
1/4 tsp. Celery Seed
1 slice ham 1 slice bacon
3 tbs. milk
Dice the ham and slice the bacon into small pieces. Put 1 tbs. margarine into a pan and
melt over medium heat. When butter melts, spread it out along the pan and add bacon
and ham. Cook for about 10 minutes or until crisp. Don’t forget it. Meanwhile, Put the rest
of the ingredients into a bowl, without the egg shells. Beat well with a whisk. When the
bacon and ham are crisp, add the egg batter to the pan and frequently stir, breaking up
the eggs, until the eggs are scrambled.
Serves 1.

Squabs on Canapes

Yield > 4
Keys : Squab Poultry Game Meats Bird French France European
Mediterranean French Hot
Ingredients :
4 x Ready-to-cook squabs
4 slc Salt pork (thin slices)
1/4 cup Melted butter
1/4 cup Dry white wine
1/2 tsp Salt
1/4 tsp Pepper
4 slc French bread fried in butter
1 tbl Butter
Method :
• Place a slice of salt pork on breast of each squab. Place
squabs in roasting pan. In a bowl combine melted butter and
wine. Roast squabs at 400 degrees, basting frequently with
butter mixture, for 30 minutes, or until meat is tender. Discard
salt pork. Season with salt and pepper.
• Meanwhile, chop squab livers. In a small skillet, heat
butter. Add livers, and cook over brisk flame for 5 minutes, or
until browned.
• Place slices of fried bread on heated serving dish and
keep warm. Spread bread with cooked liver. Place a squab on
each slice. Serve hot.
• Serve with potato chips.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Steak Au Poivre

Yield > 4
Servings
Keys : Beef Meats French France European Mediterranean
Ingredients :
4 x New york strip or sirloin steaks,
3/4 inch thick
Salt
3 tbl Black peppercorns, coarsely
ground
1 x Olive oil for the pan
1 cup Red wine (cabernet or pinot
noir)
4 x -6 tb butter
Method :
• Heat the oven to 500 degrees F. Sprinkle the steaks with
salt on both sides, and then press the ground peppercorns into
the steak on both sides.
• Set a large cast-iron skillet over medium high heat and
add just enough olive oil to make a light film. When the oil is
very hot, add the steaks, cooking until nicely browned on one
side, about 3 minutes for 6 ounce steaks. (If the pan is small,
work in batches.) Flip the meat over and put the skillet in the
oven. For medium rare steaks, roast for 3 minutes
• for 6 ounce steaks; 4 minutes for 8 ounce steaks. Check
for doneness with the tip of a knife or by pressing with your
fingertips, keeping in mind that the steaks will cook a bit more
as they sit. Transfer the steaks to a warm plate and tent with
foil.
• With a spoon, remove any fat from the skillet. Put the
skillet back on the burner and heat to medium high. Add the
wine and cook until it's reduced to 1/4 cup, about 7 minutes,
scraping up the browned bits with a wooden spoon. Whisk in
the butter a slice at a time, whisking until completely melted.
Taste and adjust the seasonings, drizzle the sauce over the
steaks, and serve immediately with more sauce on the side.

Souffle Grand Marnier (Cold)

Yield > 4
people
Keys : Desserts Alcoholic Citrus Cold Dinner Mousse Oranges
French Dessert French France European Mediterranean
Ingredients :
2 x oranges
2 tbl Grand Marnier
4 x eggs
1/2 cup sugar (caster)
1 tbl gelatine powder
1/2 cup warm water
1 cup cream
1/2 cup almonds, slivered
4 x individual souffle dishes
Method :
• Prepare moulds:
Make rings (collars) from strips of baking paper that will sit 3-
4cm above the top rim of the souffle dishes (so you can fill
past the top).
• Separate eggs.
• Whip cream to soft peaks.
• Grate rind from oranges.
• Place orange rind, juice, Grand Marnier, egg yolks and
sugar in a heatproof bowl. Whisk over boiling water until thick,
allow to cool to room temperature.
• Soften gelatine in water, then dissolve over hot water,
cool and fold into custard mixture with the cream.
• In a clean bowl, whisk the egg whites until stiff and
gently fold through until evenly mixed. Carefully pour into
prepared souffle dishes almost to the top of the paper collar
and refrigerate until set, about 2 hours.
• Remove paper collar carefully. Cover sides of mousse
with crushed nuts.
• To serve, decorate with whipped cream and a piped
chocolate 'runout'.

Soupe De Saumon a La Creme

Yield > 4
Servings
Keys : Soup French France European Mediterranean
Ingredients :
FISH STOCK
1/2 x Onion, diced
1 stalk celery, diced
1 cup White wine
1 lb Bones of white-fleshed fish
1 qt Water
3 x Black peppercorns
1/2 x Bay leaf
3 sprg parsley
SOUP
1 qt Fish stock
1/4 lb Salmon, diced
1/2 cup Whipping cream
Fresh chopped dill
Method :
• TO MAKE FISH STOCK: Simmer all ingredients for fish
stock for approximately 45 min. Strain through cheesecloth.
FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add
the salmon. Simmer 5 min. Remove from heat.
• Gently stir in the cream. Place in a soup tureen or
individual bowls.
• Sprinkle with dill.
• THE CHAPARRAL
• WINE:POUILLY-FUISSE,LOUIS JADOT

Souffle Blackforest

Yield > 4
people
Keys : Desserts Hot Dinner Party Baked French Dessert French
France European Mediterranean
Ingredients :
2 cup sour cherries, pitted
1/4 cup sugar (caster)
1 tsp cornflour
50 gm butter
2 tbl flour, plain
1 cup milk
125 gm dark chocolate
1/4 cup sugar (caster)
1 tbl coffee powder
1 tbl kirsch
1 tsp vanilla essence
4 x eggs
1 tbl sugar (caster)
Method :
• Drain cherries and set aside, reserving juice.
• Place juice and first lot of sugar in a pan, bring to the boil
and reduce liquid by half. Thicken liquid with cornflour
dissolved in water, add drained cherries and stir to combine.
• Grease 6 individual souffle dishes and sprinkle lightly with
sugar. Spoon in cherry mixture and set aside.
• Melt butter in pan, stir in flour and cook over low heat for
1 minute. Remove from heat, stir in milk and return to heat,
stirring until smooth and thick. Remove from heat and stir in
chocolate, sugar, coffee, kirsch and vanilla and mix well until
smooth.
• Quickly stir in egg YOLKS and transfer mixture to a large
bowl.
• Beat egg whites until soft peaks form, add 1 tblsp sugar
and beat until firm. Fold lightly into chocolate mixture. Pour
into prepared dishes, place on an oven tray and into a
moderate oven (360F) for 15 minutes or until well risen.
• Dust with sifted icing sugar and serve immediately.

Soft-Shell Crabs with Remoulade

Yield > 4
Keys : Bbq Barbequed Barbecued Grilling Main Dish Seafood
Shellfish French France European Mediterranean
Ingredients :
12 x soft-shell crabs cleaned
1/2 cup unsalted butter - (1 stick)
melted
Kosher salt to taste
Freshly-ground black pepper
to taste
REMOULADE
3/4 cup mayonnaise
1/4 cup finely-chopped fresh Italian
parsley
2 tbl minced white onion
2 tbl fresh lemon juice
1 tbl capers drained and minced
1 tsp Dijon mustard
Tabasco sauce to taste
Kosher salt to taste
Method :
• To prepare the Remoulade: In a medium bowl whisk
together the remoulade ingredients, including Tabasco sauce
and salt to taste. Cover and refrigerate until ready to serve.
• Brush each of the crabs on both sides with melted butter.
Season them with salt and pepper to taste. Grill the crabs over
Direct High heat until the shells are bright red, 4 to 6 minutes,
turning once halfway through grilling time. Serve immediately
with the remoulade.
• This recipe yields 4 to 6 servings.
• Wine Recommendation: A dry rose from the South of
France can't be beat here.
• Beer Recommendation: Treat yourself to an elegant
Pilsner made in Germany.
• Comments: The grill gives a crispy texture to the outside
of soft-shell crabs, while the interior melts in your mouth with
a flood of flavor from the sea. Eat every last bit of the crab
with a dollop of creamy remoulade, a cold dipping sauce from
France.

Smoked Salmon and Camembert Quiche

Yield > 4
people
Keys : Egg Fish Cheese Hot Dinner Party French French France
European Mediterranean
Ingredients :
PASTRY:
1 cup flour, plain
90 gm butter
1 x egg yolks
1/10 tsp salt
1 tsp lemon juice
FILLING:
4 x eggs
250 ml cream
1/4 cup milk
1/2 cup grated tasty cheese
1 tbl parmesan cheese
200 gm camembert
125 gm smoked salmon, sliced
1/10 tsp paprika, sweet
Method :
• Pastry:
Sift flour and salt into a bowl, rub in butter, add egg yolk and
lemon juice and mix to a firm dough. Cover and refrigerate 20
minutes. Roll dough out large enough to line a 25cm flan tin,
trim the edges. Cover pastry with greaseproof paper and fill
with dried beans or rice to hold in shape while cooking. Bake in
a moderate oven for 7 minutes, remove paper and beans and
bake a furthur 7 minutes. Set aside until required.
• Whisk eggs, cream, milk and cheeses together and set
aside.
• Spread smoked salmon evenly over pastry. Top with
sliced pieces of camembert, pour over egg mixture and
sprinkle with paprika. Bake in a moderate oven for about 30
minutes or until set.

Snails Bourguignonne

Yield > 4
Keys : Snails Escargot Shellfish French France European
Mediterranean French Hot
Ingredients :
4 doz Snails
3/4 lb Butter
2 tsp Finely chopped onion
2 tbl Finely chopped parsley
2 x Garlic cloves crushed
1 tsp Salt
1/4 tsp Pepper
1/8 cup Bread crumbs
Method :
• In mixing bowl, combine butter, onion, parsley, garlic,
salt, and pepper. Mix thoroughly.
• In the bottom of each shell put a small quantity of butter
mixture. Add snail. Fill shell with butter mixture. Arrange
snails, bottom down, on special dish (or baking dish). Sprinkle
with bread crumbs. Bake at 400 degrees for 8 minutes. Serve
very hot.
• Comments: The preparation, cleaning and cooking of
snails is such a long and delicate operation that is is preferable
to buy canned snails which are ready to cook.
• Shells are generally sold separately. They may be washed
and re-used.
• Suggested Wine: A chilled dry white wine: Bordeaux
Graves; etc.

Sizzling French Steak

Yield > 6
Keys : Beef Main Dish Meats French France European
Mediterranean
Ingredients :
4 x strip steaks - (8 to 10 oz ea)
2 tbl mayonnaise
1 tbl Dijon-style mustard
1 tsp dried tarragon
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly-ground black pepper
Method :
• Preheat the broiler. Place the steaks on a broiler pan or
rimmed baking sheet that has been coated with nonstick
cooking spray.
• In a small bowl, combine the remaining ingredients; mix
well. Spread the mixture over the steaks, coating well. Broil for
16 to 19 minutes for medium-rare, or to desired doneness
beyond that, turning halfway through the cooking.
• This recipe yields 6 servings.
• Comments: Add a little pizzazz to your steak and really
make it sizzle. Oh, sure, this can be cooked on the grill, too!

Sliced Calves' Liver

Yield > 4
Servings
Keys : Meats Offal French France European Mediterranean
Ingredients :
3 sm Spanish onions, thinly sliced
in rings
2 tbl Butter
1 pt Raspberries
Salt and pepper to taste
1 lb Calves` liver, thinly sliced
1/2 cup Raspberry vinegar
1/2 cup Veal stock
Method :
• In large skillet, saute onion rings in 1 tbs. butter until
soft & golden brown. Set aside 1/3 of onions; stir 3/4 of
raspberries into remainder.
• Cook no more than 30 sec. Salt and pepper to taste.
Keep warm on hot serving platter. Add remaining butter to
skillet over medium-high heat. Add liver slices, a few at a time,
and cook until browned, about 30 sec. per side. Arrange over
onion/raspberry mixture on serving platter. Stir vinegar into
pan juices to deglaze. Cook over high heat for 1 min. Add veal
stock and stir well. Reduce heat and simmer until mixture is
reduce by half.
• Taste & adjust seasonings. Place the reserved sauteed
onion and the reserved raspberries over the liver slices and
spoon pan sauce over.
• FROGGY'S
• GREEN BAY ROAD, CHICAGO
• POUILLY-FUISSE

Shrimps En Brochette

Yield > 6
Keys : Shrimp Shellfish Seafood French France European
Mediterranean French Hot
Ingredients :
1 1/2 lb Jumbo shrimp shelled and
deveined
6 slc Bacon cut into squares
Melted butter for basting
1/4 cup Sour cream
2 tbl Lemon juice
1/2 tsp Salt
1/4 tsp Pepper
Method :
• Fill 6 metal skewers with alternating shrimp and bacon.
Brush with melted butter. Broil for 4 to 6 minutes 2 to 3 inches
from heat, turning the skewers once and basting occasionally
with melted butter. Remove to heated serving dish and keep
warm.
• In small saucepan, heat sour cream over low flame. Add
lemon juice and juice from broiled shrimps. Cook over low
flame for 5 minutes. Season with salt and pepper. Pour over
shrimps. Serve hot.
• Suggested Wine: A chilled white wine, dry or sweet.

Shark Marsellaise

Yield > 6
Servings
Keys : Fish French France European Mediterranean
Ingredients :
2 lb Shark fillets
3 tbl Oil
1 x Onion, minced
1 tbl Chopped parsley
1 x Garlic clove, minced
1/2 cup Dry white wine
3 x Tomato, firm, diced
Salt & pepper
Method :
• Pour oil in oven proof dish, place over medium flame.
Add onion, parsley, garlic, tomatoes, salt and pepper. Place
fillets over top of vegetables.
• Cover and bring to boil. Lower flame. Simmer for 15
minutes. Add wine and bring to boil. Transfer dish to 350
degree preheated oven. Bake 10 minutes or until fish flakes
easily with fork. Remove fish. Strain sauce through sieve and
heat to boiling. Pour sauce over fillets.

Shark Kabobs with Orange and Thyme

Yield > 4
Servings
Keys : Fish Seafood Provincial Autumn Main Citrus Herbs French
France European Mediterranean
Ingredients :
4 tbl Butter
2 lrg Shallots, minced
1 tbl Orange zest, grated
1/4 cup Orange juice
2 lb Shark steaks cut in 1 1/2"
pieces
Milk
2 med Zucchini cut in 1 1/2" pieces
12 x Pearl onions, blanched
2 x Oranges
Peanut oil
4 tbl Dried thyme, crumbled
Method :
• Make sauce: Melt butter in a saucepan over medium
heat. Saute shallots in i until tender, stirring occasionally.
Whisk in orange zest and juice. Bring mixture to a boil, stir,
and remove from heat. Reheat sauce when ready to serve.
• Grill shark kabobs: Soak shark cubes in milk for 1 hour
before grilling. Dr fish and pat dry with paper towels. Thread
four 10-inch skewers with fish, zucchini, onions and orange
quarters. Brush with peanut oil and sprinkle wi 1 tablespoon of
the thyme. Sprinkle remaining thyme over hot coals. Grill
kabobs, rotating every 3 minutes until shark cubes begin to
flake when test with a fork. Serve on individual platters and
pass warm orange sauce at tab