1. TABLE OF CONTENTS FOR FRENCH RECIPES
Baked Tomatoes With Provençale Stuffing
Blender Hollandaise
Brioches
Cabbage Stuffed With Provençale Stuffing
Cervelles En Matelote
Chicken Marengo
Chocolate Mint Mousse
Choucroute Garnie
Cooked Meat Croquettes
Country Terrine
Creamy Chestnut Soup
Croutons
Franconia Root Vegetables
Fresh Fruit Compote
French Recipes

2. Baked Tomatoes With Provençale
Stuffing
4 Servings
4 md tomatoes - unpeeled,cored,
-pulp removed
1 T olive oil
3/4 c onions,Chopped
2 cloves garlic,minced
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c plus 2 tablespoons Parmesan
-cheese
Heat the oven to 375F. Core tomatoes and scoop the insides out to
leave whole shells.
Heat skillet with oil to medium heat and saut onion and garlic for
about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about
4 minutes or until wetness evaporates. Remove from heat and stir in
breadcrumbs and cup measure of the Parmesan cheese. Reserve the

3. rest of the cheese for later.
Stuff the tomatoes with the mixture and sprinkle evenly with the
remaining measure of Parmesan cheese.
Bake for about 15 minutes.
Blender Hollandaise
10 Servings
4 egg yolks
1 1/2 T lemon juice
1/4 t salt
ds cayenne pepper (or white)
-pepper
1 T water,boiling
1/2 c butter,hot but not brown
Put yolks, lemon juice and seasonings in blender. Heat butter and
water separately, taking great care not to burn the butter. Blend egg
mixture on high for about half a minute, then with blender still on
high, add boiling water and half of the butter, very slowly and in a
steady stream, then the rest of the butter can be added more quickly.
The heat from the boiling water and the hot butter should cook the
yolks and create a satin- smooth mixture. Serve immediately or keep
warm in a bowl set in another bowl of hot water.
Yields: 1 1/4 cups

4. Brioches
12 Servings
2 1/4 c flour,Sifted
1/2 c milk
to lukewarm (or 105 to)
-Heated
- 115 de
1 pk active dry yeast
1 T sugar
3 egg yolks
1 whole egg
6 T butter,melted and cooled
In a large mixing bowl, place flour. Make a well in the center and
pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and
let stand until foamy (about 5 minutes). With 2 spoons stir together
liquid and dry ingredients. Cover with a tea towel and let stand in a
warm place until mixture bubbles and rises slightly (about 25
minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time,
until a workable dough is formed. With a wooden spoon, work dough
until smooth and shiny, (5-10 minutes). Cover with a tea towel and

5. set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours).
Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg
and form them into balls. Place balls well spaced on an ungreased
baking sheet. Crack the whole egg into a small bowl and beat well;
brush tops of balls. Let stand in a warm place 15 to 20 minutes, then
brush with egg again. Place in oven and immediately reduce oven
temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let
cool on a wire rack.
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6. Cabbage Stuffed With Provençale
Stuffing
4 Servings
2 c Provençale Stuffing,(see
-recipe)
8 lg green cabbage leaves
1/2 c smoked Provolone,Grated
-cheese
1/2 c dry white wine,water or
-broth
1 lg tomato,peeled and chopped
1/4 t caraway seeds
Salt
Black pepper
Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves
for about 4 minutes. If you have trouble removing them from the head

7. without cracking them, remove the core from the cabbage head and
place the entire head in the steamer for 5 to 6 minutes. The leaves
should come off easily now. Put about 3 1/2 tablespoons of stuffing at
the base of each leaf and roll up the leaf. Pour wine or broth into a
buttered baking dish, sprinkle tomato, caraway seeds into it and place
the rolled cabbage leaves into the liquid so they can't roll open.
Sprinkle the cabbages with a little salt and black pepper. Cover and
bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with
Provolone cheese and bake another 5 minutes. Serve warm.
Cervelles En Matelote
6 Servings
2 c macon (or burgundy)
1 c brown stock,or canned
-bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and
-peeled
1/2 T tomato paste
2 T flour,mashed to a paste w/
2 T butter,softened
1 salt and pepper
24 sm onions,brown-braised
1/2 lb fresh mushrooms,sauteed in
-butter
2 T butter,Softened
12 lg croutons

8. 2 T parsley,minced
Bring the wine and stock to the simmer with the herbs and garlic.
Add the brains, bring to the simmer, and cook uncovered at just below
the simmer for 20 min. allow the brains to cool in the soaking liquid for
20 min so they absorb flavor and firm up. Drain them, slice into 1/2"
slices and arrange in a serving dish.
Beat the tomato paste into the cooking stock and boil down rapidly
until the liquid is reduced to 1 1/2 cups. Off heat, beat in the
flour-butter mixture; boil, stirring, for 1 min. Correct seasoning.
Arrange the brown braised onions and sauteed mushrooms around the
brains and strain the sauce over them. If not served right away, film
the sauce with a spoonful of stock or melted butter.
Just before serving, set over low heat to warm throughout for 3-4 min
without simmering. Off heat, tip dish, add butter and baste brains and
vegetables with the sauce until the butter is absorbed. Decorate with
croutons [shaped white bread sauteed in clarified butter] and parsley.
Serve over rice or with parsley potatoes and green beans with a light
red Burgundy or Macon.

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10. Chicken Marengo
4 Servings
1 whole frying chicken,cut
-into pieces
4 cloves garlic,crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 t thyme,Dried
or 1/2 tsp. fresh thyme
1 t salt
1/8 t black pepper
1/2 c dry white wine
1 c Italian plum tomatoes
-peeled,core,chopped
1 T tomato paste
1/2 sm onion,thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives,pitted
1/2 lemon,juiced
Saut onions and crushed garlic cloves in a kettle or deep iron
skillet in olive oil until lightly browned; remove and brown chicken
pieces well on all sides. Mix together tomato paste and chopped

11. tomatoes, stir in wine, browned onions and garlic, and seasonings
(except parsley). Top chicken pieces with liquids mixture. Cover tightly
and simmer for 45 minutes. As the chicken is simmering, in a separate
skillet saute the remaining onions and mushrooms in butter until
golden. Add olives and lemon juice to the mixture. Add this to the top
of the chicken in the kettle, cover and cook another 15 - 20 minutes.
Sprinkle with parsley and serve. Or, even better, prepare this a day
ahead and the flavors will be further enhanced.
Chocolate Mint Mousse
6 Servings
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin (1/2
-package)
2 c heavy cream
Fresh mint sprigs for
-garnish (opti
PREPARATION:
Chop the chocolate into small pieces and put into a bowl. In a medium

12. saucepan, bring 2 inches of water to a simmer. Remove pan from
heat.Set the bowl of chocolate over the hot water, stirring frequently
until just melted. Remove bowl from hot water. Cool.
Bring the water in the saucepan back to a simmer. In a large bowl or
in the bowl of a standing mixer, combine the egg yolks, sugar, and
creme de menthe. Set bowl over simmering water and whisk
constantly until egg mixture is slightly thickened, about 3 minutes.
Remove bowl from hot water. With mixer on medium speed, whisk the
egg mixture until light and cool, about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4
cup of water in a small bowl, sprinkle with gelatin, and let stand until
softened, about 2 minutes. Remove pan of simmering water from heat
and set bowl of softened gelatin in hot water until gelatin has melted,
about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and
then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of
the whipped cream into one of the bowls. Stir melted chocolate into
second bowl and then fold in remaining whipped cream.
To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between
six individual goblets. Spoon all of the mint mousse on top. Make a
final layer using the remaining Chocolate Mint Mousse. Refrigerate
until set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.
Choucroute Garnie
8 Servings
1 1/2 lb pork shoulder

13. 1 lb knackwurst
1 lb italian sausage
1 lb bacon
3 lb sauerkraut
8 juniper berries
2 T gin
1/2 c wine,white
Polish sausage may be substituted for Italian sausage.
Cover bacon strips with boiling water; set aside Cut pork into 1"
chunks. Slice knackwurst and Italian sausages in half. Combine pork,
knackwurst, and sausages and set aside. Drain sauerkraut, rinse in
cold water and squeeze dry. Drain bacon and pat dry. Chop bacon.
Mix into sauerkraut and add crushed juniper berries and gin. Add
half of sauerkraut mixture to crockpot, then add mixed meats and
remaining sauerkraut, sprinkling with pepper as you go. Pour wine
over all and cover. Cook about 2 hours on High.
Turn into warmed serving bowl. Sprinkle with parsley. Serve with
boiled potatoes. Pass around mustard or horseradish, if you wish.
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14. Cooked Meat Croquettes
4 Servings
MEAT MIXTURE
1/4 c onions,Chopped
1 T oil
2 c diced meat,ham, chicken,
-beef (or f),cooked
3 T celery,Minced
1 T green bell pepper,Minced
1 T fresh parsley,Minced
-(optional)
or 1 teaspoon oregano,Dried
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
2 T cracker meal,breadcrumbs or
- white
1 egg

15. ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
Oil -for frying
White Sauce - Medium or
-Thin,(see recipe)
Saut onions in oil until light golden and translucent. Combine all
ingredients except rolling mixture. Chill meat mixture. Beat the eggs
from the rolling mixture and roll croquettes in egg and then
breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce
Or make White Sauce into Cheese Sauce or Brown Sauce.
Country Terrine
18 Servings
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork,boneless
1 lg onion,chopped
1 T butter
2 cloves garlic,crushed
1 T basil,Dried
1 T thyme,Dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat
3 bay leaves

16. 1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat
with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic,
parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture,
eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust
seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in
meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan
in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn, 1
½ to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
Creamy Chestnut Soup
8 Servings
4 lb chestnuts (8 cups) fresh
-whole,peeled
1 md onion
12 md shallots
4 stalks celery
5 oz prosciutto,Sliced
3 T butter
2 1/2 qt chicken stock,unsalted
1 t fennel seeds
1 bay leaf
1/2 t salt
1/2 c heavy cream
1/2 t white pepper,Fresh Ground

17. 1/4 c cèpes (or porcini),Dried
-mushrooms
PREPARATION: Adjust oven rack to middle position and heat oven to
400F. With a small, sharp knife, slit the outer shell of each chestnut,
put them in a shallow baking pan, and roast until tender, 15 to 20
minutes. Peel off the outer shells and inner skins while still warm.
Reheat if the chestnuts cool and become difficult to peel. Peel and
thinly slice the onion and the shallots. Thinly slice the celery tops and
leaves (reserve ribs for another use). Julienne the prosciutto. Wrap
and refrigerate 2 tablespoons prosciutto for garnish.
COOKING: Heat 2 tablespoons of the butter in an 8-quart soup kettle
and saute the onion, shallots and remaining prosciutto over medium
heat until softened, about 5 minutes. In a large saucepan, bring 6 cups
of the chicken stock to a boil. Stir the hot chicken stock into the shallot
mixture along with the chestnuts, celery, fennel seeds, bay leaf, and
1/2 teaspoon salt. Bring the mixture to a boil and skim. Reduce the
heat and simmer, covered, for 45 minutes. Remove and set aside 16
chestnuts for garnish. Continue simmering until remaining chestnuts
are very tender, about 45 minutes longer.
Remove soup from heat, discard the bay leaf, and set aside to cool 15
minutes. Pour the soup into the workbowl of a food processor fitted
with a metal blade, or into a blender. Pure, then strain through a fine
sieve or tamis. (Can cover and refrigerate up to 3 days, or freeze up to
1 month.)

18. Croutons
8 Servings
1/3 c butter
3 cloves garlic,finely minced
2 c bread cubes
Salt
Black pepper
Heat oven to 400F. Lightly brown the diced garlic in the butter. Add
cubed bread. (It works better if it is a little old, but if you only have
fresh, just be more gentle). Toss well, but gently to coat the bread
with the butter. Set in oven and roast for about 7 minutes, then stir
well and roast again for about 7 minutes more. When bread has taken
on a golden color, remove and salt and pepper to taste. Spread out on
a large platter to cool. Bread will become crunchy as it sits.
Yields: 2 cups

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21. Franconia Root Vegetables
6 Servings
6 lg boiling potatoes,peeled
1 1/2 lb small carrots,trimmed and
-scraped
(or large carrots,cut
-carefully in
ovals)
1 lb small turnips,peeled,
-sprout end
(or large turnips,Trimmed
-trimmed
carefully into ovals)
12 small white onions,Boiling
-peeled
Drippings rendered from
-roast beef
1 t dried thyme leaves,crumbled
Salt and,Freshly Ground
-pepper,to taste
1/4 c parsley,Minced
Drop potatoes into a saucepan of cold, salted water. Over high heat

22. bring water to a boil, lower heat to medium, and cook potatoes 12
minutes. Drain, let cool for a few minutes, pat dry, and cut into
quarters (or halve horizontally and trim each half into ovals).
Meanwhile, drop carrots, turnips, and onions into boiling salted water
to cover. Lower heat to medium, cover, and cook until barely tender
(10 to 15 minutes, depending on size). Drain, instantly cool under
running water, and set vegetables aside.
About one hour before beef will be served, place potato quarters in
drippings (at least 1/2 cup) rendered by roasting beef and turn them
to coat. (If beef hasn't rendered enough drippings, supplement with
cooking oil and a little unsalted butter.) Place in oven (wherever
there's room, including the bottom shelf) and roast for 45 minutes,
turning every 10 minutes or so to brown all sides evenly. Add carrots,
turnips, and onions and sprinkle with thyme, salt, and pepper.
Continue roasting and turning frequently until vegetables are tender
and evenly browned (about 15 minutes longer). Using tongs (or a
slotted spoon) and draining off excess fat, remove to serving dish;
sprinkle with parsley.
Fresh Fruit Compote
14 Servings
1 c fresh blueberries
1 c fresh strawberries,Halved

23. 1 c sliced fresh peaches,peeled
1 c fresh blackberries or
-raspberries
1 c watermelon balls
1 c cantaloupe balls
1 c Thompson seedless grapes
1/2 c sparkling wine (or sweet)
-wine,chilled
2 T thawed orange juice,Frozen
-concentrated ,undiluted
Mix together all of the fruit in a large glass or ceramic bowl and
gently toss to mix. Add the orange juice and wine and gently toss
again. Chill with a cover on it for at least 20 minutes. Toss again
gently before serving.
Yields: 7 cups
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