|
Potatoes a la Dauphine French Vegetable
for forming potatoe pears and such this is not swimming in cream.... Potato and Leek Soup French Soup For a chunky version, do not put through blender etc..... Eggs Benedict French Brunch For a change of pace, top with a broiled tomato slice before adding Hollandaise sauce..... Pata de Foie de Voilaille French Appetizer enjoy.... Tarte aux pommes a la creme French Dessert English translation: Golden Cream and Apple Tart This version comes from the Savoy (France)..... Pain au Crabe French Seafood Easy to make and fresh tasting. Not heavy before the main dish..... French Toast French Brunch Delicious but not very healthy. For less greasy French toast, cook with less oil and/or no butter..... Crespéou French Brunch Crespéou, a name from the Provençal dialect, is a simple Provençal egg dish that can be served hot or cold. Omelets with differen.... Chicken Cordon Bleu French Chicken Cordon bleu refers to chicken or veal that has been pounded thin, layered with Swiss cheese and ham, rolled, breaded, and sauteed until golden brown. .... moules mariniere French Seafood clean the mussels in cold water. Do not eat mussels unopened..... Paupiette Of Chicken French Chicken Chicken and turkey were prime players in the great Old World/New World plant and animal swap called the "Columbian Exchange." The Chinese domesticate.... Chateaubriand French Beef Chateaubriand is always broiled or sauteed and must be cooked carefully so the outside does not burn and harden before the meat is done. Chateaubriand.... Gruyere Cheese Souffle French Brunch Can double and put in a casserole dish..... Lobster Cocktail With Brandy French Seafood Can also be made with crab meat. Makes a great appetizer!!.... frigipan French Dessert boring and greasy.... Sauteed Spinach with Blue Cheese and Hazelnuts French Vegetable Blue cheese adds a distinctive flavoring to this dish of sauteed fresh spinach. Half of the cheese is stirred right into the frying pan and melts to f.... Flan French Cakes Baked Custard: Prepare as above, except omit the 1/3 cup sugar that is carmelized in step 1. Divide egg mixture among custard cups or one 3 1/2 cup s.... Canneles Bordelais French Cakes At present I am using a wonderful new French made Elasto Bordelais mold (makes 40). Good for temperatures 300*F. to 580*F. You mentioned the more trad....
|
|