French Recipes

ByFrench phrases

Contents

3Alsatian Pork with Sauerkraut (Choucroute Garnie ? l'Alsacienne)

3Chicken Fricassee (Fricass?e de Poulet)

4Chicken in Red Wine (Coq au Vin Rouge)

5Coq au Vin

6Cream of Lettuce Soup (Potage Cr?me de Laitue)

6Creamy Custard Sauce with Fruit (Cr?me Anglaise aux Fruits)

7Crusty Potato Cake (Pommes de Terre Anna)

7Duckling with Orange Sauce (Caneton ? L'Orange)

8Eggs Florentine (Oeufs ? la Florentine)

9Fish Fillets with Spinach (Filets de Poisson Florentine)

10Fish Soup Provencale (Bouride)

10Fish with Green Grapes (Poisson V?ronique)

11French Bean Casserole with Pork (Cassoulet)

12French Boiled Dinner (Pot au Feu)

13French Bread

13French Garden Peas

14French Ring Cake (Savarin)

15Fresh Fruit with French Cream

15Gingered Pear Sorbet

16Gruyere Ring (Goug?re)

16Herbed Liver Pate (P?t? Proven?al)

17Baked Cherry Dessert (Clafouti)

17Onion Tart (Pissaladi?re)

18Potato Salad

19Radish and Watercress Salad (Radis R?p?s)

19Sauce Bernaise

20Scallops and Mushrooms in Wine Sauce (Coquilles Saint-Jacques ? la Parisienne)

21Tarragon Chicken (Poulet ? L'estragon)

21Vegetable Ragout (Ratatouille)

22Beef Stew Provencale (Daube de Boeuf ? la Proven?ale)

23Shrimp de Jonghe

23French Scallops

24Coquilles St. Jacques

24Gateaux au Rum (Rum Cakes)

25Lemon Madeleines

25Madeleines

26Gateau St. Honore

27Stuffed Beret Bread

27Bouquet Garni

27Croissants

28French Baguettes

29French Sponge Cookies

30Flan (Creme Caramel)

31Beef Bourguignonne

32Beef Burgundy

32French Pepper Steaks

33French Beef Stew

34French Onion Soup

34Braised Beef with Aspic and Marinated Vegetables (Boeuf ? la Mode en Gel?e)

35Brioche

37Cheese Souffle (Souffl? au Fromage)

37Cheese Straw Twists (Diablotins)

Alsatian Pork with Sauerkraut (Choucroute Garnie ? l'Alsacienne)

The Alsace-Lorraine region blends French and German cuisine.

4 slices bacon, cut into 1-inch pieces1 medium onion, chopped1 (16 ounce) can sauerkraut, drained1 to 2 tablespoons packed brown sugar2 medium potatoes, cut into fourths2 tart apples, sliced12 juniper berries (optional)6 black peppercorns2 whole cloves1 sprig parsley1 bay leaf4 smoked pork chops, 1/2-inch thick4 frankfurters, slashed diagonally2 cups chicken broth

Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes.

Remove spice bag. Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge.

Yields 4 servings.

-----------------------------------------------------------------Chicken Fricassee (Fricass?e de Poulet)2 medium carrots, sliced1 medium onion, sliced1 stalk celery, sliced4 tablespoons butter or margarine1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up2 cups water1 cup dry white wine2 tablespoons instant chicken bouillon1/2 teaspoon salt2 bouquets garni16 small white onions2 tablespoons butter or margarine8 ounces fresh mushrooms, sliced1 tablespoon lemon juice2 egg yolks1/2 cup whipping cream2 tablespoons minced parsleyHot cooked rice or noodles

Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes.

Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes.

Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes.

Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered until reduced to 2 1/2 cups.

Mix egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonsful into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions. Sprinkle with parsley.

Serve with rice or hot buttered noodles.

Yields 6 to 8 servings.

-----------------------------------------------------------------

Chicken in Red Wine (Coq au Vin Rouge)

Serve over noodles or with parsleyed potatoes.

6 slices bacon1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up1 pound fresh mushrooms1/2 pound tiny pearl onions8 baby carrots2 1/2 cups dry red wine1 1/2 cups chicken broth2 cloves garlic, minced1 teaspoon saltBouquet garniMinced parsley

Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat.

Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.

Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.

Yields 6 to 8 servings

-----------------------------------------------------------------Coq au Vin1 (4 pound) chicken, cut into pieces1/2 to 3/4 cup flourVegetable oil2 cloves garlic, minced1 small onion, sliced3 large potatoes, cut in quarters3 large carrots, cut in half3 tablespoons butter, melted3 cups dry red wine1 (3 ounce) can sliced mushrooms, liquid reserved1 1/2 teaspoons salt1 1/2 cups rice, cooked

Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes and carrots around the chicken. Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees F for 2 hours.

Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice.

Yields 4 to 6 servings.

-----------------------------------------------------------------

Cream of Lettuce Soup (Potage Cr?me de Laitue)

1 small onion, chopped1/4 cup butter or margarine2 large heads Boston lettuce or 2 small bunches romaine, finely chopped1/4 cup all-purpose flour3 cups water1 tablespoon instant chicken bouillon1 cup half-and-half1/2 teaspoon salt1/8 teaspoon pepperMint leaves or parsley

Cook and stir onion in butter in 3-quart saucepan over low heat until tender. Reserve 1 cup lettuce; stir remaining lettuce into onion. Cover and cook over low heat until lettuce wilts, about 5 minutes. Stir in flour; cook and stir 1 minute. Add water and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour mixture into blender container. Cover and blend on high speed until smooth, about 30 seconds; pour into saucepan. Stir in reserved lettuce, half-and-half, salt and pepper. Heat just to boiling. Garnish with mint.

-----------------------------------------------------------------Creamy Custard Sauce with Fruit (Cr?me Anglaise aux Fruits)Cr?me 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 beaten3 to 4 tablespoons granulated sugarDash of salt1 cup milk1/2 teaspoon vanilla extract2 to 3 cups assorted fresh fruit*

Mix egg yolks, sugar and salt in a heavy saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture coats a metal spoon, 15 to 20 minutes. Do not boil. The custard sauce will thicken slightly as it cools.

Remove sauce from heat; stir in vanilla extract. Place saucepan in cold water until sauce is cool. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Serve over fruit.

Yields 4 to 6 servings.

* Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple

-----------------------------------------------------------------Crusty Potato Cake (Pommes de Terre Anna)6 medium baking potatoes, thinly sliced1 teaspoon saltPepper1/3 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 amount of salt and dash of pepper. Pour butter over potatoes. Bake uncovered at 400 degrees F until potatoes are tender, about 50 minutes.

Loosen edge and bottom of potato cake with a wide spatula. Place inverted platter over pie plate; invert potatoes onto platter. Cut into wedges to serve.

Yields 6 servings.

-----------------------------------------------------------------Duckling with Orange Sauce (Caneton ? L'Orange)Serve with baked squash.

1 (4 to 5 pound) duckling2 teaspoons grated orange peel1/2 cup orange juice1/4 cup currant jelly1 tablespoon lemon juice1/8 teaspoon dry mustard1/8 teaspoon salt1 tablespoon cold water1 1/2 teaspoons cornstarch1 orange, peeled and sectioned1 tablespoon orange-flavored liqueur (optional)

Fasten neck skin of duckling to back with skewers. Lift wing tips up and over back for natural brace. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork. Roast covered at 325 degrees F until done, about 2 1/2 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Let stand 10 minutes for easier carving.

Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce; serve with remaining sauce.

Yields 4 servings.

-----------------------------------------------------------------Eggs Florentine (Oeufs ? la Florentine)1 (10 ounce) package frozen chopped spinachMornay Sauce4 Poached Eggs2 tablespoons grated Parmesan cheese1 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 with Mornay Sauce; sprinkle with cheese and bread crumbs. Set oven to broil or 550 degrees F. Broil with top about 5 inches from heat until light brown, about 1 minute. Yields 4 servings.

Mornay Sauce2 teaspoons butter or margarine2 teaspoons all-purpose flour1/2 teaspoon instant chicken bouillonDash of ground nutmegDash of ground red pepper3/4 cup half-and-half1/4 cup shredded Swiss cheese

Heat butter in 1-quart saucepan until melted. Blend in flour, bouillon, nutmeg and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; stir until cheese is melted.

Poached EggsHeat 1 1/2 to 2 inches water to boiling; reduce heat to simmer. Break each egg into saucer; holding saucer close to water's surface, slip 1 egg at a time into water. Cook until desired doneness, 3 to 5 minutes. Remove eggs from water with slotted spoon.

-----------------------------------------------------------------Fish Fillets with Spinach (Filets de Poisson Florentine)Any time spinach is added to a French dish, it is titled Florentine.

2 tablespoons butter or margarine2 tablespoons all-purpose flour1 teaspoon instant chicken bouillonDash of ground nutmegDash of ground red pepperDash of white pepper1 cup milk2/3 cup shredded Swiss or Cheddar1 (10 ounce) package frozen chopped spinach, thawed and well drained1 tablespoon lemon juice1 pound fish fillets, cut into serving pieces1/2 teaspoon salt2 tablespoons grated Parmesan cheesePaprika

Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Add Swiss cheese; cook, stirring constantly, just until cheese is melted.

Place spinach in ungreased 12 x 7 1/2-inch or 8-inch square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Bake uncovered at 350 degrees F until fish flakes easily with fork, 20 to 25 minutes.

Sprinkle with Parmesan cheese and paprika.

Yields 4 servings.

-----------------------------------------------------------------Fish Soup Provencale (Bouride)Restaurants along the French Riviera serve this with garlic-buttered French bread slices.

1 1/2 cups mayonnaise or salad dressing3 cloves garlic, crushed1/2 cup butter or margarine12 slices French bread1 clove garlic, cut into halves1 pound fish fillets, cut into 1-inch pieces1 1/2 cups dry white wine6 slices onion3 slices lemon5 sprigs parsley1 bay leaf1 teaspoon saltPaprika

Mix mayonnaise and crushed garlic; cover and refrigerate

Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic.

Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm.

Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.

Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika.

Yields 6 servings.

-----------------------------------------------------------------Fish with Green Grapes (Poisson V?ronique)2 pounds fish fillets1 1/2 teaspoons salt1/4 teaspoon pepper3/4 cup dry white wine1 cup water2 tablespoons finely chopped shallots orscallion1 tablespoon lemon juice8 ounces (about 1 1/3 cups) seedless green grapes2 tablespoons butter or margarine2 tablespoons all-purpose flour1/2 cup whipping cream2 tablespoons butter or margarine

Sprinkle fish with salt and pepper; fold in half. Place fish in 10-inch skillet; add wine, water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 4 to 5 minutes. Remove with slotted spatula to heatproof platter; keep warm. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Remove grapes with slotted spoon.

Heat liquid in skillet to boiling; boil until reduced to 1 cup. Pour liquid into measuring cup; reserve. Heat 2 tablespoons butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat. Stir in reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 tablespoons butter; stir until melted. Drain excess liquid from fish; spoon sauce over fish.

Preheat oven to broil or 550 degrees F. Broil fish 4 inches from heat just until sauce is glazed, about 3 minutes. Garnish with grapes.

Yields 6 to 8 servings.

-----------------------------------------------------------------French Bean Casserole with Pork (Cassoulet)4 cups water1 pound (2 1/2 cups) dried Great Northern or navy beans1 1/2 pounds boneless pork shoulder1 pound link sausage, 1-inch pieces6 slices bacon, 2-inch pieces4 medium carrots, sliced2 medium onions, sliced2 cloves garlic, chopped2 bay leaves1 (6 ounce) can tomato paste2 teaspoons salt1/2 teaspoon dried thyme leaves1/2 teaspoon dry mustard1/4 teaspoon pepperMinced parsley

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until almost tender, about 1 1/2 hours (do not boil or beans will burst). Drain, reserving liquid.

Trim fat from pork; cut pork into 3/4-inch cubes. Cook and stir pork, sausage and bacon over medium heat until brown; drain. Place beans, meat mixture, carrots, onions, garlic and bay leaves in ungreased 4-quart bean pot, casserole or Dutch oven. Add enough water to reserved bean liquid to measure 2 cups.

Mix reserved liquid, tomato paste, salt, thyme, mustard and pepper; pour over beans. Add water to almost cover mixture. Cover and bake at 325 degrees F, stirring occasionally, 1 hour.

Uncover and bake until beans are of desired consistency, about 30 minutes.

Remove bay leaves. Garnish with parsley.

Yields 8 servings.

-----------------------------------------------------------------French Boiled Dinner (Pot au Feu)Pot au Feu means "pot in the fire."

1 1/2 pounds beef boneless chuck roast1 marrow bone (optional)8 black peppercorns1 teaspoon salt1/4 teaspoon dried thyme leaves1 bay leaf4 cups water1 1/2 pounds chicken drumsticks10 to 12 small carrots10 to 12 small onions or 3 large onions, cut into fourths3 medium turnips, cut into fourths4 stalks celery, cut into 1-inch pieces3/4 teaspoon salt1/8 teaspoon pepper

Place beef, marrow bone, peppercorns, 1 teaspoon salt, thyme and bay leaf in Dutch oven. Add water. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add chicken; cover and simmer 1 hour longer.

Add carrots, onions, turnips and celery; sprinkle with 3/4 teaspoon salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.

Remove chicken and vegetables to warm platter; slice beef. Strain broth; serve in soup bowls as a first course.

Yields 10 to 12 servings.

-----------------------------------------------------------------French Bread1 package active dry yeast1 1/4 cups warm water (105 to 115 degrees F)1 tablespoon granulated sugar1 1/2 teaspoons salt2 3/4 to 3 cups all-purpose flour1 tablespoon cornmeal1 egg white2 tablespoons cold water

Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover with damp cloth; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch dough down; cover and let rest 15 minutes. Grease cookie sheet; sprinkle with cornmeal. Roll dough into a 15 x 10-inch rectangle. Roll up tightly, beginning at 15-inch side; seal edge. Roll gently back and forth to taper ends. Place on cookie sheet. Make 1/4-inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash. Brush top of loaf with cold water. Let rise uncovered until double, 1 1/2 hours.

Preheat oven to 375 degrees F.

Brush loaf with cold water. Bake 20 minutes. Mix egg white and 2 tablespoons water; brush over loaf. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.

-----------------------------------------------------------------French Garden Peas1 1/2 cups shelled fresh green peas*1 cup shredded lettuce3 scallions, sliced2 tablespoons water2 tablespoons butter or margarine1/2 teaspoon salt1/4 teaspoon granulated sugarDash 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) package frozen green peas can be substituted.

-----------------------------------------------------------------French Ring Cake (Savarin)This is traditionally served with fresh fruit in France.

1 package active dry yeast1/2 cup warm water (105 to 115 degrees F)3/4 cup butter or margarine, softened4 eggs, beaten2 tablespoons granulated sugar1/2 teaspoon salt2 cups all-purpose flourSavarin Syrup1/2 cup apricot preserves2 tablespoons granulated sugar

Dissolve yeast in warm water in 3-quart bowl. Stir in butter, eggs, 2 tablespoons sugar, the salt and 1 cup of the flour. Beat until smooth. Stir in remaining flour until smooth. Beat 25 strokes. Spread batter evenly in well-greased 8-cup metal ring mold or 10-inch tube pan. Cover; let rise in warm place until almost double, 50 to 60 minutes.

Preheat oven to 375 degrees F. Bake until golden brown, 25 to 30 minutes. If top is browning too quickly, cover loosely with aluminum foil. Cool in mold 10 minutes. Remove from mold; cool slightly on wire rack.

Prepare Savarin Syrup. Place cake on serving plate. Poke holes in cake with a fine skewer. Slowly drizzle syrup on cake until all syrup is absorbed. Press apricot preserves through strainer. Heat preserves and 2 tablespoons sugar to boiling, stirring constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes. Cool 10 minutes. Spread apricot glaze over cake. Cake can be served with fresh berries or peaches and sweetened whipped cream if desired.

Savarin Syrup1 cup granulated sugar1 cup water1/4 cup brandy, rum or orange-flavored liqueur

Heat sugar and water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to lukewarm. Stir in brandy.

Baba au RhumStir 1/2 cup raisins into Savarin batter. Spread in well-greased 8- or 9-cup metal mold or 9-cup Bundt cake pan. Bake until golden brown, about 30 minutes. Use rum in the syrup and omit apricot glaze if desired.

-----------------------------------------------------------------Fresh Fruit with French CreamFrench cr?me fra?che is somewhat like sour cream but less acid tasting.

2/3 cup whipping cream1/3 cup dairy sour cream2 to 3 cups assorted fresh fruit*Ground nutmeg or sugar

Gradually stir whipping cream into dairy sour cream. Cover and refrigerate no longer than 48 hours. Serve over fruit. Sprinkle with nutmeg.

Yields 4 to 6 servings.

* Blueberries, raspberries, sliced peaches, cubed pineapple, strawberries, kiwi fruit

-----------------------------------------------------------------Gingered Pear SorbetDecorate each serving with a dash of ground ginger, fresh mint sprig or a sprinkling of finely chopped crystallized ginger.

1 (29 ounce) can pear halves, drained and syrup reserved1/4 cup granulated sugar2 tablespoons lemon juice1 to 1 1/2 teaspoons finely choppedcrystallized ginger or 1/8 teaspoon ground ginger

Heat 1 cup of the reserved syrup and the sugar to boiling, stirring constantly; remove from heat. Cool. Place pears, half at a time, in blender container; cover and pur?e until smooth. Mix syrup, pur?e, lemon juice and ginger; pour into metal ice cube tray with the dividers removed or a 9 x 5-inch loaf pan. Freeze until partially frozen, 1 to 1 1/2 hours.

Pour into blender; blend on medium speed until smooth and fluffy. Return to ice cube tray. Freeze until firm, about 3 hours.

Let stand at room temperature about 10 minutes before serving. Yields 6 servings.

-----------------------------------------------------------------

Gruyere Ring (Goug?re)

1 cup milk1/2 cup butter or margarine1 cup all-purpose flour4 eggs, slightly beaten1 cup shredded Gruy?re cheese

Preheat oven to 400 degrees F

Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in 4 eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese. Drop dough by tablespoonsful onto greased cookie sheet to form 8-inch ring; smooth with spatula. Sprinkle with remaining cheese. Bake until puffed and golden, 50 to 60 minutes.

-----------------------------------------------------------------Herbed Liver Pate (P?t? Proven?al)This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).

1 medium onion, chopped2 tablespoons butter or margarine1 pound chicken livers1/2 teaspoon salt1/2 teaspoon dried thyme leaves1/2 teaspoon crushed dried rosemary leaves1/2 teaspoon dried marjoram leaves1/2 teaspoon ground sage1/8 teaspoon pepper2 tablespoons Cognac or Madeira1/4 cup whipping creamFrench bread, thinly sliced and toasted

Cook and stir onion in butter in 10-inch skillet over medium heat until tender. Add livers. Cook over medium-high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes. Reduce heat to low; stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir 1 minute.

Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac to skillet; stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped. Add whipping cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until smooth and fluffy, about 15 seconds.

Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours. Let stand at room temperature about 30 minutes before serving. Serve with French bread. Garnish with cornichons and parsley if desired.

Makes 1 1/2 cups.

-----------------------------------------------------------------Baked Cherry Dessert (Clafouti)Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream.

3 eggs1 cup milk1/2 cup all-purpose flour1/4 cup granulated sugar1 teaspoon vanilla extract2 cups pitted dark sweet cherriesConfectioners? sugar

Preheat oven to 350 degrees F.

Beat eggs, milk, flour, granulated sugar and the vanilla extract with hand beater until smooth. Spread cherries in greased 10 x 6-inch baking dish or an 8-inch square baking dish. Pour batter over cherries. Bake uncovered until puffed and golden brown, 45 to 60 minutes.

Sprinkle with confectioners' sugar. Serve warm.

Yields 6 servings.

-----------------------------------------------------------------

Onion Tart (Pissaladi?re)

This is a rustic French bread featuring the Proven?al touch of olive oil and anchovies and cured olives of the Mediterranean.

1 (16 ounce) loaf frozen bread dough3 tablespoons olive oil or vegetable oil3 large onions, thinly sliced1 tablespoon snipped fresh basil or thyme1/8 teaspoon white pepper2 (2 ounce) cans anchovy fillets, drained10 oil-cured Greek olives, cut into halves and pitted

Thaw bread dough as directed on package. Heat oil in 10-inch skillet until hot. Stir in onions; reduce heat. Cover and cook, stirring occasionally, until onions are very tender, about 25 minutes. Stir in basil and white pepper. Shape dough into flattened rectangle on lightly floured surface. Roll dough with floured rolling pin into a 14 x 11-inch rectangle. Place on lightly greased cookie sheet; let rest 15 minutes.

Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange anchovies in lattice pattern on onions. Top with olives. Let tart rest 15 minutes.

Preheat oven to 425 degrees F. Bake until crust is brown, 15 to 20 minutes. Makes 8 to 10 servings.

-----------------------------------------------------------------

Potato Salad

6 medium potatoes (2 pounds)1 clove garlic, halved1/4 teaspoon instant beef or chicken bouillon1/3 cup hot water1/3 cup dry white wineTarragon Dressing3 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 and cool.

Rub 2-quart bowl with garlic; discard garlic. Cut potatoes into 1/4-inch slices; place in bowl. Dissolve bouillon in hot water; add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice; drain.

Prepare Tarragon Dressing; gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges and sliced cooked luncheon meat if desired.

Yields 4 to 6 servings.

Tarragon Dressing3 tablespoons olive oil or vegetable oil2 tablespoons tarragon vinegar2 tablespoons minced chives1 teaspoon salt1 teaspoon dark prepared mustard1/2 teaspoon dried tarragon leaves1/8 teaspoon pepper

Shake all ingredients in tightly covered jar.

-----------------------------------------------------------------

Radish and Watercress Salad (Radis R?p?s)

8 ounces watercress3 tablespoons olive oil or vegetable oil1 tablespoon white wine vinegar1/4 teaspoon saltFreshly-ground pepper12 radishes, sliced

Remove tough stems from watercress; break sprigs into bite-size pieces. Arrange watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes; toss. Spoon radish mixture over watercress.

Yields 6 servings.

-----------------------------------------------------------------Sauce Bernaise1/4 cup white vinegar1/4 cup dry white wine1 tablespoon minced scallion1 teaspoon dried tarragon3 peppercorns3 egg yolks1 tablespoon warm water1/2 cup butter1/4 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 top of double boiler, over just simmering water, blend egg yolks and warm water until creamy. Bottom of double boiler should not touch water.

Melt butter over low heat; add 1/2 teaspoons to yolk mixture, beating well with a wire whisk after each addition. Set bottom of pan in a cold water bath if eggs start to look like scrambled eggs. After some butter has been added, up to 1 teaspoon of butter can be added at one time. Leave the white residue in bottom of butter pan. After butter is added, stir in vinegar mixture and salt.

Yields 3/4 cup.

-----------------------------------------------------------------Scallops and Mushrooms in Wine Sauce (Coquilles Saint-Jacques ? la Parisienne)Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops."

2 (12 ounce) packages frozen scallops, thawed, or 1 1/2 pound fresh scallops1 cup dry white wine1/4 cup minced parsley1/2 teaspoon salt2 tablespoons butter or margarine4 ounces mushrooms, sliced (2 cups)2 scallions or shallots, chopped3 tablespoons butter or margarine3 tablespoons all-purpose flour1/2 cup half-and-half1/2 cup shredded Swiss cheese1 cup soft bread crumbs2 tablespoons butter or margarine, melted

If scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

Heat 2 tablespoons butter in 3-quart saucepan until melted. Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes. Remove from pan. Add 3 tablespoons butter; heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.

Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins with margarine. Divide scallop mixture among baking shells. Sprinkle with remaining cheese and the crumbs.

Set oven to broil or 550 degrees F. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.

Yields 6 servings.

-----------------------------------------------------------------Tarragon Chicken (Poulet ? L'estragon)This is a favorite dish in the Burgundy region of France.

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up1 cup chicken broth or bouillon3 medium carrots, sliced1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon leaves1 1/2 teaspoons salt1/8 teaspoon pepper1 bay leaf4 ounces mushrooms, sliced2 stalks celery, sliced1 medium onion, sliced1/2 cup dry white wine1/2 cup half-and-half3 tablespoons all-purpose flour1 egg yolkHot cooked noodles

Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and simmer 30 minutes.

Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Drain liquid from skillet; strain and reserve 1 cup. Pour reserved liquid and the wine into skillet. Mix half-and-half, flour and egg yolk until smooth; stir into wine mixture. Cook, stirring constantly, until thickened. Serve with chicken, vegetables and noodles.

Yields 6 to 8 servings.

-----------------------------------------------------------------

Vegetable Ragout (Ratatouille)

1 small eggplant1 medium onion, sliced1 clove garlic, chopped2 tablespoons olive oil or vegetable oil4 medium tomatoes, quartered1 medium zucchini, sliced1 medium green bell pepper, cut into strips1/4 cup minced parsley1 teaspoon salt1/2 teaspoon dried basil leaves1/4 teaspoon pepper

Cut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender. Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.

Yields 8 servings.

-----------------------------------------------------------------Beef Stew Provencale (Daube de Boeuf ? la Proven?ale)"Daube" is the French word for a meat stew cooked in a tightly covered dish.

1/4 pound salt pork1 1/2 pounds beef boneless chuck, tip or round1 cup dry red wine1/2 cup water2 cloves garlic, chopped1/2 teaspoon salt1/2 teaspoon dried thyme leaves1/4 teaspoon dried rosemary leaves, crushed1/4 teaspoon pepper1 bay leaf6 medium carrots, cut into 1-inch pieces2 medium onions, cut into fourths1/2 cup pitted ripe olivesMinced parsleyFrench bread

Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes.

Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes.

Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.

Yields 6 servings.

-----------------------------------------------------------------

Shrimp de Jonghe

2 cups finely chopped scallions with tops2 small cloves garlic, minced1 cup butter2 pounds medium raw shrimp, cleaned and shelled3 tablespoons fine bread crumbs1 teaspoon salt1/4 teaspoon freshly-ground black pepper1/4 teaspoon Worcestershire sauce

In large skillet, saut? scallions and garlic in butter until lightly browned. Add shrimp. Cook for 3 minutes, turning several times. Add bread crumbs. Cook until they are browned, stirring constantly. Add remaining ingredients.

Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree.

-----------------------------------------------------------------French Scallops1/4 cup all-purpose flour1/4 teaspoon saltDash of pepper3/4 to 1 pound scallops1/4 cup olive oil2 tablespoons butter1 clove garlic, finely chopped1 tablespoon cilantro, chopped

Mix together four, salt and pepper. Coat scallops with flour mixture. Heat oil in a 10-inch skillet over medium heat. Add scallops and cook mixture 4 to 5 minutes, turning over in pan until scallops are golden brown. Remove with a slotted spoon. Keep warm. Lower heat. Add butter. When melted, add garlic and cook over low heat for about 2 minutes, stirring frequently. Cook until golden brown. Pour over scallops. Sprinkle with parsley.Yields 3 to 4 servings.

-----------------------------------------------------------------Coquilles St. Jacques1 pound mushrooms, sliced1 lemon, juiced5 tablespoons butter1 pound fresh scallops, cut1 cup dry white wine1/4 teaspoon ground thyme1 bay leaf1/2 teaspoon salt1/8 teaspoon pepper3 tablespoons all-purpose flour1 cup light cream3/4 cup soft bread crumbs, buttered

Preheat oven to 400 degrees F.

Sprinkle mushrooms with lemon juice. Saut? in 2 tablespoons butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of broth.

Make white sauce with remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.

-----------------------------------------------------------------Gateaux au Rum (Rum Cakes)1 angel food cake1 cup butter, melted1 egg white2 tablespoons light rum1 (1 pound) box confectioners? sugar2 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 2-inch wedges.

To cooled butter add unbeaten egg white and rum and beat in enough sugar to make mixture an easy spreading consistency. Spread mixture on all sides of cake wedge. Roll immediately in pecans. May be prepared ahead 3 to 4 days. Store in refrigerator in airtight container. Freezes well.

Makes about 35 cakes.

-----------------------------------------------------------------Lemon Madeleines1/2 cup butter or margarine2 large eggs3/4 cup granulated sugar1/4 cup plain low-fat yogurt1 teaspoon lemon extract1/2 teaspoon vanilla extract1 cup all-purpose flour1 teaspoon grated lemon peel1/4 teaspoon saltConfectioners' sugar

Melt butter or margarine; set aside to cool. Preheat oven to 400 degrees F. Grease a Madeleine pan.

In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract, and vanilla extract until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until very light and lemon-colored, about 5 minutes, occasionally scraping bowl.

Reduce speed to low; beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each Madeleine shell. Bake 10 to 15 minutes until Madeleines are golden brown.

Immediately remove Madeleines from shells to wire racks to cool. Repeat until all batter is used, greasing Madeleine pan each time. Sprinkle Madeleines lightly with confectioners' sugar. Store Madeleines in tightly covered container if not serving right away to prevent them from becoming soggy.

Makes about 2 dozen.

-----------------------------------------------------------------Madeleines2 eggs (at room temperature)1/8 teaspoon salt1/3 cup granulated sugar1/2 cup sifted flour1/2 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 minutes. Fold in the flour, 2 tablespoons at a time, and the lemon peel, if desired. Add butter, 1 tablespoon at a time, and fold it in quickly. Fill shells about 3/4 full and bake in a preheated 400 degrees F oven for 8 to 10 minutes or until golden. Remove from shells to wire rack to cool.

Makes 12.

-----------------------------------------------------------------Gateau St. Honore1 1/2 cups water12 tablespoons (1 1/2 sticks) butter, cut into pieces1 1/2 cups all-purpose flour1/4 teaspoon salt6 large eggsRich Pastry CreamMelted semisweet chocolate or confectioners' sugar

Heat water and butter to boiling in medium saucepan, stirring until butter is melted. Remove from heat; add flour and salt all at once stirring until combined. Return to heat, cook over medium heat, stirring constantly, until dough leaves the side of the pan and forms a ball, 3 to 4 minutes. Remove pan from heat. Beat in eggs, one at a time, beating until well blended after each addition.

Fill pastry bag with large plain tip and pipe dough onto cookie sheets, or spoon dough onto greased cookie sheets, using about 1 1/2 tablespoons for each cream puff. Smooth tops of puffs with a wet spoon or finger. Bake at 400 degrees F until cream puffs are golden and dry, 30 to 40 minutes. (Do not open oven door during first 20 minutes.) Cool puffs on wire racks.

Cut cream puffs in half with a serrated knife; gently pull out any wet dough in center of puffs. Return puffs to oven and bake until insides are dry, about 5 minutes. Fill puffs with Rich Pastry Cream up to 1 hour before serving. Arrange puffs in a circular or wreath pattern on serving dish; refrigerate until serving time. Drizzle cream puffs with melted chocolate and/or sprinkle with confectioners' sugar. Makes 3 to 4 dozen mini-cream puffs.

Rich Pastry Cream8 egg yolks2/3 cup granulated sugar2/3 cup all-purpose flour2 1/2 cups milk4 tablespoons (1/2 stick) butter, cut into pieces1 teaspoon vanilla extract

Beat egg yolks and sugar in large bowl until eggs are thick and pale yellow, about 5 minutes.

Mix in flour. Heat milk to simmering in small saucepan; gradually whisk milk into egg yolk mixture. Return mixture to saucepan; cook over medium-high heat, whisking constantly, until sauce boils and thickens. Remove from heat. Add butter and vanilla extract to pastry cream, stirring until butter is melted. Refrigerate until chilled, 1 to 2 hours.

Makes about 3 1/2 cups.

-----------------------------------------------------------------Stuffed Beret BreadSource: From Francine, Charlesbourg - Cooking For Us

Comments: If desired, serve with a French bread stick, as it is quite possible that you will need some more bread! Servings: 6 to 8

1 bag fresh spinach1 pack dry vegetable soup mix16 ounces [500 mL] sour cream1 cup [250 mL] mayonnaise1 onion, chopped1 beret bread loaf

Microwave spinach for 2 minutes; wipe dry and chop. Mix together soup mix, sour cream, mayonnaise, chopped onion and spinach. Refrigerate mixture until ready to serve. Remove top part of bread; cube inside part of bread (being careful not cut through the crust) and arrange bread cubes all around bread loaf. Pour onion/spinach mixture into bread loaf. Using long forks, each guest will dip bread cubes, one at a time, into mixture before eating. When loaf is empty, break-up and eat the crust.

-----------------------------------------------------------------Bouquet Garni4 sprigs parsley2 bay leaves1 teaspoon dried rosemary leaves

Put into a cheesecloth bag or place in a tea ball.

-----------------------------------------------------------------CroissantsThese take some time but are worth the effort!

1 package active dry yeast1 teaspoon salt1 tablespoon granulated sugar1 cup warm water, 105 to 115 degrees F1 egg3 cups all-purpose flour1/2 cup cold butter or margarine1 egg , beatenPoppy seeds (optional)

In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.

Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.

Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let dough rest between rollings.

Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm place for about 20 minutes.

Brush croissants with beaten egg and sprinkle with poppy seeds, if used, Bake at 425 degrees F for 8 to 13 minutes, depending on the size. Even though it?s a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones.

This makes 10 large or 20 small croissants so you might want to make a double batch.

-----------------------------------------------------------------French Baguettes1 cup water2 1/2 cups bread flour1 tablespoon granulated sugar1 teaspoon salt1 1/2 teaspoons bread machine yeast1 egg yolk1 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 the order recommended by the machine's manufacturer. Select Dough/Manual cycle.

Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. Roll into a 16- x 12-inch rectangle on a lightly floured surface. Cut dough in half, creating two 8- x 12-inch rectangles. Roll up each half of dough tightly, beginning at 12-inch side. Roll gently back and forth to taper ends.

Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes, or until golden brown.

This recipe yields 2 baguettes.

-----------------------------------------------------------------French Sponge CookiesServes: 4

1/2 cup sifted cake flour (not self-rising)3/4 teaspoon baking powder1/4 teaspoon salt3 large eggs, separated1/2 teaspoon almond extract1/4 teaspoon vanilla extract6 tablespoons granulated sugar

The good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake. Prep time: 10 minutes Baking time: 10 minutes

Preheat oven to 350 degrees F. Lightly coat 2 cookie sheets with vegetable cooking spray.

Sift flour, baking powder and salt together. Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick. In clean mixer bowl, with clean beaters, beat egg whites to soft peaks. Beat in sugar 1 tablespoon at a time, until stiff and glossy. Gently fold in egg yolks. Fold in dry ingredients just until blended. Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until golden. Carefully transfer to wire racks to cool completely.

Makes 4 dozen.

Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. Four cookies equals 1 bread or starch cooking.

-----------------------------------------------------------------Flan (Creme Caramel)This is a wonderful dessert after a rich or highly spiced meal, and it also makes a delightful snack. Creme Caramel is an old French specialty which they taught to the Mexicans during the time they ruled Mexico. The Mexicans have re-named it Flan, and have made it even better. Now it can be found all over Mexico, from the finest restaurant to the small street vendor, and is enjoyed by all. This version is nicely sweet, light as a maidens breath, and perfectly textured.

Bring gently to boil, stirring often:

4 3/4 cups milk1 1/3 cups half-and-half2 cups granulated sugarZest of one lemonGood grating of nutmeg

Cool milk mixture. While it is cooling, prepare the Caramel. In a heavy pan, bring to a boil:

2 cups granulated sugar1/4 cup water

Stir until sugar is melted. Boil over high heat without stirring until sugar caramelizes to a light golden brown. Watch it carefully, it can go past the light brown stage quickly and burn. Pour into twelve custard cups and swirl carefully to coat bottom evenly about 1/8 inch thick. Be careful, this stuff really burns if you get it on you.

While the caramel cools, beat well together:

12 egg yolks8 whole eggs

When milk mixture has cooled to lukewarm, beat the eggs gently in, then strain. Pour into the prepared custard cups. Dust with a delicate touch of cinnamon and/or nutmeg. Stand cups in baking pan and carefully fill pan with enough hot water to come about half way up sides of cups. Bake at 300 degrees F about one hour or until knife or bamboo skewer inserted in center of cup comes out clean.

To serve, run knife carefully around inside of each cup. Turn out gently onto serving plate. Garnish with a bit of mint and a dollop of whipped cream.

-----------------------------------------------------------------Beef BourguignonneA delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it!

3 slices bacon1/4 cup oil1 (3 pound) chuck roast1/3 cup flour2 teaspoons salt1/4 teaspoon pepper2 medium onions, diced2 cloves garlic, minced1/4 cup cognac or brandy1 cup Burgundy wine1 cup beef broth2 bay leaves8 carrots, cut up1/2 pound tiny white onions16 fresh whole mushrooms

Brown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper.

Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot.

In a small saucepan heat cognac or brandy and set aflame, then pour over meat mixture.

Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender.

Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30 minutes to cook vegetables. Stir in bacon; garnish with parsley.

Serve over noodles.

Can thicken with 2 teaspoons cornstarch mixed with water if desired.

NOTE: I've improvised and made this in the crockpot too.

-----------------------------------------------------------------Beef Burgundy3 pounds beef, cut into 1 1/2-inch squares2 tablespoons olive oil2 sliced onions2 garlic cloves, minced3 cup mushrooms, cut into quarters1 bay leaf1 teaspoon thymeDash Worcestershire sauce1/2 teaspoon white pepper1/2 bottle Burgundy wine (750ml)4 1/2 cups water1/2 cup butter1/2 cup flour

Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water.

Cover and bake at 350 degrees F for 2-3 hours or until meat is tender. In bowl, blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until thickened.

Servings: 8

-----------------------------------------------------------------French Pepper Steaks4 beef tenderloins, 1 1/2 inches thick3 tablespoons cognac or brandy1/4 teaspoon tarragon6 tablespoons butter1/2 pint heavy cream

Grind Lots of pepper into a dish, sprinkle in tarragon. Press tenderloins in dish and grind more pepper on top. Press in with flat of knife.

In a hot skillet, add 2 tablespoons butter and brown meat on both sides. Turn and cook about 3 minutes more for rare (or cook more to your preference). Remove to a platter and turn heat to low. Add remaining butter, melt and add brandy slowly, letting brand cook out and scraping brown bits. Add cream, mix in well and season to taste. Pour sauce over tenderloins.

-----------------------------------------------------------------French Beef Stew2 pounds beef (chuck, rump or brisket), trimmed, cut 2-inch pieces4 cups red wine1 bay leaf2 cloves1 onion, peeled and halved1 clove garlic4 tablespoons butter4 ounces thick bacon, cut into 1/2-inch pieces1/2 cup flour1 teaspoon thyme1 1/2 cups beef stockSalt and pepper12 small pearl onions2 tablespoons butter1 teaspoon granulated sugar12 mushrooms, quartered2 tablespoons soft butter mixed with 2 tablespoons flourChopped parsley

In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 to 12 hours.

In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain.

Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.

Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.

In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.

When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.

-----------------------------------------------------------------French Onion SoupPosted by swm56 at recipegoldmine.com 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 sliced2 tablespoons butter1 tablespoon flour2 cups consomm?4 cups water1/4 cup boiled milk1/4 pound grated Swiss cheese6 dried slices French breadSalt and pepper2 tablespoons melted butter

In heavy skillet, cook onions in butter until slightly brown. Sprinkle with flour and cook over low heat until golden, never allowing them to become dark brown. Add consomm? and water. Bring to a boil, stirring constantly with a wooden spoon, then simmer gently for 20 minutes, uncovered.

Add milk. Pour into ovenproof casserole or individual bowls. Place slices of bread on top, sprinkle generously with cheese. Brown quickly under broiler flame.

Serves 4 to 6.

-----------------------------------------------------------------Braised Beef with Aspic and Marinated Vegetables (Boeuf ? la Mode en Gel?e)This is great for a summer brunch or buffet main course.

2 tablespoons vegetable oil3 pounds beef rolled rump roast1/2 cup water1 teaspoon salt1/4 teaspoon pepper1 envelope unflavored gelatine2 tablespoons cold water1 teaspoon instant beef bouillon1 cup dry red wineMarinated Vegetables

Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides; drain. Add 1/2 cup water; sprinkle beef with salt and pepper. Cover and bake at 325 degrees F until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours.

Sprinkle gelatine over 2 tablespoons water in saucepan; stir in bouillon and wine. Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from heat. Skim fat from broth; add enough cold water to broth to measure 1 cup. Stir into gelatine mixture. Place pan with gelatine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes.

Remove string from beef; trim fat. Cut beef into very thin slices; arrange on large platter. Coat entire surface of beef with small amount of gelatin mixture. Pour any remaining mixture into a 9 x 5-inch loaf pan. Cover and refrigerate beef and gelatine mixture no longer than 24 hours. Prepare Marinated Vegetables.

Arrange vegetables around beef. Cut aspic in loaf dish into small diamonds or squares; arrange around beef or serve separately.

Yields 10 to 12 servings.

Marinated Vegetables8 medium carrots1 pound green beans1 (16 ounce) can whole onions, drained2/3 cup olive oil or vegetable oil1/3 cup red wine vinegar2 cloves garlic, finely chopped2 teaspoons salt1/8 teaspoon pepper

Cut carrots into 2-inch pieces, rounding the edges so that they resemble baby carrots, if desired. Cover and cook carrots and beans in 1-inch boiling salted water, using 1/2 teaspoon salt to 1 cup water, in separate saucepans until tender; beans 15 to 20 minutes, carrots 20 to 25 minutes; drain.

Arrange cooked vegetables and onions in separate sections in shallow glass dish. Shake remaining ingredients in tightly covered jar; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours.

-----------------------------------------------------------------

Brioche

This has a tender crust and a feathery interior.

1 package active dry yeast1/4 cup warm water (105 to 115 degrees F)2 tablespoons granulated sugar1 teaspoon salt4 eggs1 egg white1 cup butter, softened3 1/2 cups all-purpose flour1 egg yolk1 tablespoon water

Dissolve yeast in warm water in large mixer bowl. Add sugar, salt 4 eggs, egg white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 10 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic wrap; let rise in warm place until double, about 1 hour.

Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap; refrigerate at least 8 hours.

Stir down batter which will be soft and slightly sticky. Divide batter into halves. Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch flattened round. Repeat with refrigerated batter.

Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of each; Place smaller balls in indentations. Cover and let rise until double, about 1 1/2 hours.

Preheat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.

Individual BriochesGrease 24 individual brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled batter into halves; refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into 15 slices about 1/2 inch thick.

Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls; place in pans. Flatten and make a deep indentation in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a small ball; place a ball in each indentation. Repeat with refrigerated batter. Cover and let rise until double, about 40 minutes.

Preheat oven to 375 degrees F.

Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes. Immediately remove from pans.

-----------------------------------------------------------------Cheese Souffle (Souffl? au Fromage)Serve with a lettuce salad and crusty French bread.

1/4 cup butter or margarine1/4 cup all-purpose flour1/2 teaspoon saltDash of ground red pepper1 cup milk1 cup shredded Swiss or Gruy?re cheese4 eggs, separated1/4 teaspoon cream of tartar

Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and red pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.

Preheat oven to 325 degrees F.

Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry. Beat egg yolks in small mixer bowl until very thick and lemon-colored, about 5 minutes; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.

Carefully pour into greased 1 1/2-quart souffl? dish or casserole. Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve immediately.

Yields 4 servings.

-----------------------------------------------------------------

Cheese Straw Twists (Diablotins)

1 (17 1/4 ounce) package frozen puff pastry2/3 cup grated Parmesan cheese1 tablespoon paprika1 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 12-inch rectangle on a lightly floured surface, using floured stockinet-covered rolling pin.

Brush pastry with egg; sprinkle with 3 tablespoons of the cheese mixture. Gently press cheese mixture into pastry. turn pastry over; repeat with egg and cheese mixture. Fold pastry lengthwise into halves. Cut pastry crosswise into 1/2-inch strips. Unfold strips; roll each end in opposite directions to twist. Place twists on cookie sheet. Bake until twists are puffed and golden brown, 7 to 8 minutes. Repeat with remaining sheet of pastry, egg and cheese mixture.

Makes about 48 twists.

-----------------------------------------------------------------