The finest French Recipes.pdf

The Finest

French Cuisine

By Laure Dubreuil

Bonjour,

Through this book, I would like to introduce you to the finest cuisine of my

country. From appetizers to desserts, France is a culinary delight for every

delicate palate. I hope you will enjoy this book, with a lot of recipes and photos. I

have created some of the recipes, and they are very good.

You will be able to Order the ingredients at the end of the book. Thank you.

Bon Apptit!

Table of contents

Page

Appetizers

4-18

Beef

19-25

Chicken

26-34

Pork

35-36

Foie Gras (goose Liver- One of the finest met in France) 37-44

Duck

45-51

Seafood

52-60

Cheese

61-72

Other

73-81

Sauces

82-84

Desserts

85-107

Order Sheet

108-109

APPETIZERS

Alsatian onion tart

Flammekueche

1 onion, thinly sliced

ď cup cottage cheese, whipped in blender

ď cup sour cream

Salt and pepper

6 oz slab bacon

8 oz pizza dough or bread dough

Preheat oven to 450». Combine the onions, cheese, sour cream, salt and pepper

in a bowl and let stand 15 minutes. Cut the bacon into match stick-size pieces.

Roll the dough on a lightly floured surface to obtain a 10Ñ circle and place it on a

cookie sheet. Spread the onion mixture over the dough to the edge and sprinkle

with the bacon. Sprinkle generously with pepper. Bake 20 minutes, until the

dough is crisp.

Serves 4 as an appetizer

Apritif from Agen

LÓApritif Agenais

8.8 oz prunes

3 Tbsp sugar + ď cup sugar

ď cup Armagnac (or Cognac)

1 bottle good red wine

Place the prunes in an airtight container, sprinkle them with 3 Tbsp sugar and

add the Armagnac. Close the lid and macerate 4 to 5 days, shaking the jar from

time to time. After 5 days, add the bottle of red wine and ď cup of sugar. Close

the lid and macerate 3 more days. After 3 days, lightly press the prunes to extract

the juice; filter and pour into a bottle. No further maceration is needed and this

apritif can be enjoyed right away.

Braised Endives with Ham

Endives braises au Jambon

12 Belgian endives

ď cup of butter

2 tsp sugar

Salt and pepper

1 Tbsp flour

2/3 cup milk

1 cup heavy whipping cream

2 cups grated Gruyre cheese (Order)

Grated nutmeg

12 slices cooked ham

Wipe endives with a damp paper towel. With a pointed knife, remove the hard

part from the base of the leaves by hollowing out the center. Melt 2 Tbsp butter in

a non-stick frying pan. Add the endives, sprinkle with sugar, salt and pepper to

taste. Cook about 40 minutes over medium-low heat (the endives should be

lightly browned and soft). Meanwhile, melt 1 Tbsp butter in a saucepan. Add the

flour and cook one minute, stirring constantly. Gradually add the milk and

continue to stir. Cook until thickened. Add the whipping cream, 1/3 cup grated

cheese, a pinch of nutmeg and salt and pepper to taste. Leave to cook another 5

minutes, stirring continuously. Preheat the oven to 425»F. Lay the slices of ham

flat; sprinkle them with 1/3 cup grated cheese; top each slice with an endive, roll

them up and arrange the rolls in a buttered ovenproof dish. Cover them with the

sauce and sprinkle them with the remaining 1/3 cup of gruyre. Bake for about 30

minutes. Serve hot in the cooking dish.

Serves 6

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