French Recipes, page 1
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- Alsatian Pork with Sauerkraut — The Alsace-Lorraine region blends French and German cuisine.
- Asparagus a la Flamande — This dish is a specialty in restaurants all over Belgium, and the Belgians believe the white asparagus grown in the area around Mechelen to be the best in the world. You can use whatever type of asparagus is found fresh in your area.
- Asparagus with Gruyere
- Atonnets aux Noisettes (Hazelnut Squares)
- 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.
- Beef Bourguinonne
- Beef Burgundy
- Beef Stew Provencale — "Daube" is the French word for a meat stew cooked in a tightly covered dish.
- Blanquette de Veau — A simplified take on the traditional French veal stew. Serve with rice.
- Bouquet Garni — The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.
- Braised Beef with Aspic and Marinated Vegetables — This is great for a summer brunch or buffet main course.
- Brioche — This has a tender crust and a feathery interior.
- Cheese Soufflé
- Cheese Straw Twists
- Chicken Fricassee
- Chicken in Red Wine
- Coq au Vin
- Coq au Vin 2
- Coquilles St. Jacques
- Cream of Lettuce Soup
- Creamy Custard Sauce with Fruit — Creme 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.
- Croissants
- Crusty Potato Cake
- Duckling with Orange Sauce
- Eggs Florentine
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