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French cuisine - page 1

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FOUGASSE
DOUBLE-CHOCOLATE FINANCIER CAKE
SPICED BUTTER-GLAZED CARROTS
MUSHROOM-SHALLOT QUICHE
SEARED DUCK BREASTS WITH RED-WINE SAUCE AND CANDIED KUMQUATS
GARLICKY BREADCRUMB-COATED BROCCOLI
MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE
BUCKWHEAT BLINIS WITH SMOKED SALMON AND CREME FRAICHE
BEEF BRAISED IN RED WINE
PROVENCAL TOMATO SOUP WITH RICE
SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO
BAKED EGGS WITH CANTAL CHEESE
HARICOT VERT AND RED-ONION SALAD WITH PISTOU
FRENCH BREAD
ANCHOVY FENNEL TOASTS WITH ROASTED RED PEPPERS
CHERRY-ALMOND CLAFOUTI
MADELEINES
HAM, LEEK, AND THREE-CHEESE QUICHE
CHICKEN IN RIESLING WITH PRUNES AND CABBAGE
CASSOULET
CHICKEN LIVER MOUSSE
CROQUES-MONSIEUR
MUENSTER CHEESE SOUFFLE WITH RED BELL PEPPER AND TOMATO SALAD
RED BELL PEPPER AND TOMATO SALAD
MISO-MARINATED COD WITH FAVA BEANS
SPICED WAFFLES WITH CARAMELIZED APPLES
BASS IN ARTICHOKE AND TOMATO BROTH
BROWN SUGAR CARAMEL SOUFFLES
WILD RICE WITH FRENCH GREEN LENTILS
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CREME ANGLAISE
SMOKED SALMON COEURS A LA CREME
ALSATIAN CHEESE TART
CARDAMOM CREME ANGLAISE
STEAK AU POIVRE
POMMES DE TERRE LORETTE
BOUILLABAISSE OF PEAS
WARM LENTIL SALAD WITH SAUSAGE
ESCARGOTS A LA BOURGUIGNONNE
ALMOND BUTTER CAKE
VEAL CORDON BLEU
ORANGE RICE PUDDING
FRENCH VINAIGRETTE
COUNTRY TERRINE
DUCK TERRINE WITH WINE-GLAZED SHALLOTS
HAZELNUT PARIS-BREST
BEURRE BLANC
PORK CONFIT
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO SAUCE
BRAISED BEEF AND ONIONS
MUSSELS A LA MARINIERE
CHICKEN BOUILLABAISSE
HONEYED WALNUT TART
LEMON AND ROSEMARY FOUGASSE
WARM CHESTNUT AND APPLE SALAD
LEMON AIOLI
BOURRIDE WITH LEMON AIOLI
SWEET-CHERRY CLAFOUTI
PECHES MELBA
OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES
ORANGE COEURS A LA CREME WITH STRAWBERRY RASPBERRY SAUCE
PEACH SABAYON WITH BALSAMIC PEACHES
TENDER PIE CRUST
BELGIAN FRIES WITH SAUCE ANDALOUSE
CRUSTY POTATO CAKE
CHOCOLATE-ORANGE POTS DE CREME WITH CANDIED ORANGE PEEL
YOGURT CAKE WITH MARMALADE GLAZE
FRENCH LENTILS WITH CARROTS AND PEARL ONIONS
PEAR AND ALMOND TART
FAR BRETON
BRAISED RABBIT WITH GRAINY MUSTARD SAUCE
EARL GREY TEA MADELEINES WITH HONEY
KOUGLOF
ORANGE CORKSCREW TUILES
FLOATING ISLANDS
SALMON AND SCALLOP TERRINE WITH FRISEE SALAD
PRUNE ARMAGNAC SORBET
RASPBERRIES WITH SABA SABAYON
APPLE COMPOTE TART
SNAPPER WITH ALMONDS
WALNUT SABLES
COCONUT-CHOCOLATE MARJOLAINE
BACON OMELETS
PORCINI FONDUE WITH HAM AND CIABATTA
FOIE GRAS-STUFFED DATES
CELERY-ROOT PUREE WITH TRUFFLE BUTTER
MINI SHRIMP CORNETS
PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL
MERINGUE ROULADE WITH ANISE CREAM
LIVER AND BLUE CHEESE PATE
CARAMEL APPLE PASTIS
CARAMELIZED-ONION TARTLETS
BLACK TRUFFLE OMELETS
BAKED CROTTINS WITH SAUTEED MUSHROOMS
SAVORY ROSEMARY SHORTBREADS
TOMATO CHUTNEY
ROAST QUAIL WITH GRAPES AND CHESTNUTS
SPICED MADELEINES
SALMON STEAKS WITH RED-WINE BUTTER
OPERA CAKE
CRAB QUICHE
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