Club Food

Cheese Souffle (Soufflé au Fromage)

Serve with a lettuce salad and crusty French bread.

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of ground red pepper
1 cup milk
1 cup shredded Swiss or Gruyère cheese
4 eggs, separated
1/4 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 soufflé
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 pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 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.

Lemon Madeleines

1/2 cup butter or margarine
2 large eggs
3/4 cup granulated sugar
1/4 cup plain low-fat yogurt
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon salt
Confectioners’ 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.

Madeleines

2 eggs (at room temperature)
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup sifted flour
1/2 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.
Honore

1 1/2 cups water
12 tablespoons (1 1/2 sticks) butter, cut into pieces
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 large eggs
Rich Pastry Cream
Melted 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 Cream
8 egg yolks
2/3 cup granulated sugar
2/3 cup all-purpose flour
2 1/2 cups milk
4 tablespoons (1/2 stick) butter, cut into pieces
1 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 Bread

Posted by Joyce’S 8/12/2001, 6:56 am

Source: 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 spinach
1 pack dry vegetable soup mix
16 ounces [500 mL] sour cream
1 cup [250 mL] mayonnaise
1 onion, chopped
1 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 Garni

4 sprigs parsley
2 bay leaves
1 teaspoon dried rosemary leaves

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

Croissants

Posted by artsycook

These take some time but are worth the effort!

1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
1 egg
3 cups all-purpose flour
1/2 cup cold butter or margarine
1 egg , beaten
Poppy 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 Baguettes

Posted by bettyboop50 April 29, 2001

1 cup water
2 1/2 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 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 Cookies

Posted by Pat’s Cookin 10/6/2001 5:49
pm

Serves: 4

1/2 cup sifted cake flour (not self-rising)
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
6 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)

Posted by CookinMom April 27, 2001

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 milk
1 1/3 cups half-and-half
2 cups granulated sugar
Zest of one lemon
Good grating of nutmeg

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

2 cups granulated sugar
1/4 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 yolks
8 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 Bourguignonne

Posted by jerseyjan 7/21/01 4:07:37 pm

A 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 bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 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 Burgundy

Posted by LladyRusty 2/14/2002 12:37
pm

3 pounds beef, cut into 1 1/2-inch squares
2 tablespoons olive oil
2 sliced onions
2 garlic cloves, minced
3 cup mushrooms, cut into quarters
1 bay leaf
1 teaspoon thyme
Dash Worcestershire sauce
1/2 teaspoon white pepper
1/2 bottle Burgundy wine (750ml)
4 1/2 cups water
1/2 cup butter
1/2 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 Steaks

Posted by swm56 April 30, 2001

4 beef tenderloins, 1 1/2 inches thick
3 tablespoons cognac or brandy
1/4 teaspoon tarragon
6 tablespoons butter
1/2 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 Stew

Posted by liz April 29, 2001

2 pounds beef (chuck, rump or brisket), trimmed,
cut 2-inch pieces
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1/2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon granulated sugar
12 mushrooms, quartered
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped 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 Soup

Posted by swm56 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 sliced
2 tablespoons butter
1 tablespoon flour
2 cups consommé
4 cups water
1/4 cup boiled milk
1/4 pound grated Swiss cheese
6 dried slices French bread
Salt and pepper
2 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 consommé 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.

Gingered Pear Sorbet

Decorate 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 reserved
1/4 cup granulated sugar
2 tablespoons lemon juice
1 to 1 1/2 teaspoons finely chopped crystallized
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 purée until
smooth.
Mix syrup, purée, 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 (Gougère)

1 cup milk
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs, slightly beaten
1 cup shredded Gruyère 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 (Pâté
Provençal)

This recipe needs the special brandy made in the Cognac region
of France.
Serve with cornichons (tiny pickled gherkins).

1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 tablespoons Cognac or Madeira
1/4 cup whipping cream
French 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 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups pitted dark sweet cherries
Confectioners’ 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 (Pissaladière)

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

1 (16 ounce) loaf frozen bread dough
3 tablespoons olive oil or vegetable oil
3 large onions, thinly sliced
1 tablespoon snipped fresh basil or thyme
1/8 teaspoon white pepper
2 (2 ounce) cans anchovy fillets, drained
10 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, halved
1/4 teaspoon instant beef or chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing
3 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 Dressing
3 tablespoons olive oil or vegetable oil
2 tablespoons tarragon vinegar
2 tablespoons minced chives
1 teaspoon salt
1 teaspoon dark prepared mustard
1/2 teaspoon dried tarragon leaves
1/8 teaspoon pepper

Shake all ingredients in tightly covered jar.

Radish and Watercress Salad (Radis
Râpés)

8 ounces watercress
3 tablespoons olive oil or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly-ground pepper
12 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 Bernaise

1/4 cup white vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 teaspoon dried tarragon
3 peppercorns
3 egg yolks
1 tablespoon warm water
1/2 cup butter
1/4 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
à 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 scallops
1 cup dry white wine
1/4 cup minced parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
4 ounces mushrooms, sliced (2 cups)
2 scallions or shallots, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese
1 cup soft bread crumbs
2 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 à L’estragon)

This is a favorite dish in the Burgundy region of France.

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 cup chicken broth or bouillon
3 medium carrots, sliced
1 tablespoon minced fresh tarragon or
1 teaspoon dried tarragon leaves
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 bay leaf
4 ounces mushrooms, sliced
2 stalks celery, sliced
1 medium onion, sliced
1/2 cup dry white wine
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 egg yolk
Hot 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 eggplant
1 medium onion, sliced
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, quartered
1 medium zucchini, sliced
1 medium green bell pepper, cut into strips
1/4 cup minced parsley
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 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 à la
Provençale)

“Daube” is the French word for a meat stew cooked in a tightly
covered dish.

1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French 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.