Friday, July 31, 2009

Crème Caramel

Crème CaramelThere's a buzz in the food world around Julie and Julia, the movie coming to theatres Friday, August 7. I can't wait to see it. And thanks to Leanne Cusack from CTV News at Noon, I'll get to see a sneak preview.

I met Leanne today to talk about my link to this movie as a featured blog on Sony Picture's official trailer website and to demonstrate a French recipe from the Le Cordon Bleu curriculum that I'm working through. Here is a link to my segment on CTV News at Noon.

I was also on A Morning Ottawa with Angie Poirier this morning where I demonstrated both Leek and Potato soup (which will be another post another day) and Crème Caramel.

Live TV is a bit of an adrenaline rush. All of a sudden, the lights are on, the camera is pointed towards you, a host is asking questions about you and your work, you're working through the key points of a recipe, and in no time at all the four to six minutes are up. I'm just thankful for the professionalism of all the hosts who make being on air so much easier.

You can read all about Crème Caramel from this post that I did last year.

Recipe

from a New York Times article by Julia Child called "Eat, Memory: Sacré Cordon Bleu!"

Serves 6

For the Caramel:
½ cup sugar
¼ cup water

For the Custard:
2/3 cup sugar
2 cups milk
1½ teaspoons pure vanilla extract
2 large eggs
4 large egg yolks

Preheat the oven to 350°F. Bring a kettle of water to boil.

To make the caramel, combine the sugar and water in a stainless steel saucepan. Bring to a boil. When the mixture starts to color, swirl the pan to ensure an even color. When it is a deep amber, remove it from the heat and immediately pour it into the molds and swirl to coat the bottom of each mold. Let cool.

To make the crème anglaise, heat milk and vanilla extract in a heavy saucepan over medium heat. Bring mixture to a boil. Remove immediately from the heat and let steep for about 10 minutes.

Meanwhile, whisk the eggs, yolks and sugar until the sugar dissolves and the mixture is a pale yellow color, about 2 minutes. Continue whisking and slowly drizzle in a bit of the hot milk mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining milk mixture. Pour this mixture into the caramel-lined molds.

Set the molds in a baking dish lined with a paper towel. Fill the baking dish with boiling water so that it comes about two-thirds up the sides of the mold. Bake until the custard sets and doesn't jiggle (and a knife inserted into the center comes out clean), about 40-50 minutes. Let the custard cool in the baking dish. Remove from the pan to finish cooling. Chill in the refrigerator for 3 hours or overnight.

To unmold the custard, run a thin knife around the edge of the mold and invert on a serving platter.



Wednesday, July 29, 2009

Whisk Wednesdays—Mignons de Porc Arlonaise (Pork Tenderloins with Beer)

Mignons de Porc Arlonaise (Pork Tenderloins with Beer)This pork tenderloin with beer dish is a crowd pleaser. But not for the cook since it involved turning the potatoes! Now if I weren't going through this Le Cordon Bleu curriculum, I wouldn't bother turning the potatoes into the perfectly seven-sided cylindrical shapes that they're supposed to be. In fact, even when I try, they don't look turned. The potatoes are boiled in salted water until tender.

After browning the meat on all sides, it's roasted in the oven for about 15 minutes. While it's roasting, I made the sauce. Sugar and vinegar are melted and caramelized (without burning as I did the first time!), and then the beer is added carefully since it sputters. This is reduced by two-thirds before stirring in the liquid gold of veal stock, which is further reduced by half.

When all the vegetables are julienned, they're sautéed in butter. Season everything and let it all mellow together in the pan before serving.

Recipe

Serves 6

Mignons de Porc Arlonaise (Pork Tenderloins with Beer) mise en place
18 small waxy potatoes (red or white)
Salt
2 pork tenderloins, 1½ pounds each, trimmed of fat
Freshly ground pepper
6 tablespoons unsalted butter

For the Sauce:
2 tablespoons sugar
¼ cup wine vinegar
¾ cup dark beer
1¼ cups Brown Veal Stock

¼ pound carrots, cut into julienne
¼ pound celery, cut into julienne
¼ pound leeks (white part only), cut into julienne
¼ pound mushrooms, trimmed, rinsed, dried, and cut into julienne
¼ pound turnips, cut into julienne

You can find the recipe for Mignons de Porc Arlonaise (Pork Tenderloins with Beer) in the book Le Cordon Bleu at Home. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Mignons de Porc Arlonaise (Pork Tenderloins with Beer)Tasting Notes
The sauce had a hint of sweetness from the sugar and sour from the vinegar that paired well with the pork. My favorite part of the dish was the vegetables. They were crisp, tender and buttery. But the best part of this meal was how easy it was to prepare…in one hour I had a gourmet dinner on the table.

Next Class (I'm on vacation next week.)
• Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce) pages 304-305

. . . . . . . . . .

Running total: $1,453.13 + $18.00 (pork) + $11.18 (other ingredients) = $1,482.31
($4.86 per serving)

Butter used so far: 12 pounds, 28.5 tablespoons

. . . . . . . . . .
::Whisk Wednesdays::
We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.
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  • Monday, July 27, 2009

    Caipirinha

    Raspberry CaipirinhaCaipirinha (KIE-PUR-REEN-YAH), known as the national drink of Brazil, has been gaining in popularity in the cocktail world over the past number of years. Once relatively unknown outside of Brazil, the drink is becoming a hit with international crowds far from Copacabana Beach. In fact, the International Bartender Association has designated it as one of their Official Cocktails.

    The original meaning of the word Caipirinha is "someone from the countryside" or what we might call a hillbilly or yokel or country bumpkin. However, the drink has gained such popularity and sophistication that the countryside association is rarely made, and today the word Caipirinha carries connotations of the drink itself without the baggage of its origin.

    It is a simple drink, with few ingredients, but like the Mojito, requires a bit of time and a gentle touch when preparing it.

    The alcoholic base for the cocktail is Cachaça (KA-SHA-SA) which, like rum, is made from sugarcane alcohol, derived from sugarcane that has been fermented and distilled. This spirit is said to have been developed from sugar cane over 500 years ago. It has a sharper, tarter taste than rum and is well suited to cocktails that call for sugar and lime or other fresh fruit. Cachaça can also be used to flambé desserts, marinate meat or even as a flavoring for tea, coffee or hot chocolate.

    The main difference between Cachaça and rum is that rum is usually made from molasses, a by-product from refineries that boil the sugarcane juice to extract as much of the sugar crystals as possible. Cachaça, on the other hand, is made from fresh sugarcane juice that has been fermented and distilled.

    A Caipirinha cocktail is served on the rocks, over ice. The sweetness of the sugar and the tartness of the lime disguise the taste of the alcohol, but don’t be deceived. This is not lemonade in the shade! Proceed with caution!

    Recipe for Raspberry Caipirinha

    Serves 1

    Raspberry Caipirinha
    1 cup raspberries
    2 tablespoons sugar (or to taste)
    2 ounces Cachaça
    Crushed ice

    Muddle raspberries and sugar together, using a muddler or a wooden spoon until the sugar is dissolved and the juice of the raspberries is released.

    Fill the glass with crushed ice. Add 2 ounces Cachaça. Garnish and serve.

    Recipe for Traditional Caipirinha

    Serves 1

    Lime Caipirinha
    4 Key limes or 2 regular limes
    2 tablespoons sugar (or to taste)
    2 ounces Cachaça
    Crushed ice

    Wash the limes thoroughly as the skins will be incorporated into the drink. Roll the lime on the cutting board to loosen the juices. Cut the fresh lime in half and then into 4 wedges, removing the centre portion of the pith. Place the lime wedges with the granulated sugar into a glass.

    Muddle ingredients together, using a muddler or a wooden spoon until the sugar is dissolved and the juice of the lime is released.

    Fill the glass with crushed ice. Add 2 ounces Cachaça. Garnish and serve.

    Variations
    To vary the recipe you can try using fresh fruits instead of lime. Replace the lime with ½ to 1 cup of one of the following: strawberries, kiwi, passion fruit, watermelon, guava, grape, mango, orange, plum, pineapple, pear, peach or even figs.

    If you are unable to find Cachaça, you can substitute either vodka or rum. If it's made with rum, it is called a Caipirissimo.

    Tasting Notes
    The Caipirinha has a smooth, refreshing taste, similar to a Mojito, but a bit sharper. Tangy and sweet, it is a refreshing summer drink and with the multitude of fresh fruit available, can be varied according to the mood of the day.



    Wednesday, July 22, 2009

    Whisk Wednesdays—Velouté Du Barry (Cream of Cauliflower Soup)

    Velouté Du Barry (Cream of Cauliflower Soup)This is an easy soup to make if you don't have to take your daughter to a birthday party, pick her up from the party, go shopping for a different birthday party, take another daughter to a sleepover, make meals in-between, and watch Hoodwinked.

    The soup is named after Contesse Dubarry, a favorite of Louix XV, and just so you know ... the cauliflower represents the powdered wigs of the time.
    "Cauliflower is nothing but cabbage with a college education."
    — Mark Twain
    Vinegar
    First, you soak the cauliflower in vinegar for 5 minutes (or all afternoon while you're shopping!). The vinegar helps retain the whiteness of the cauliflower.

    Roux + Stock = Velouté
    Next, you cook the leeks and onions in some butter until translucent. By adding the rice flour (which absorbs more moisture than regular flour), you're making a light roux. The next step is to add white stock, such as chicken stock. Now, the mixture is called a velouté. Stir in all but 1 cup of the cauliflower florets and cook for about half-an-hour.

    Here's a video showing how to make a velouté sauce.

    After puréeing the soup, strain it through a fine-meshed strainer so that you get a velvety, smooth soup. Bring the soup to a boil and simmer for a bit on low.

    Liaison
    The last step is to make the liaison, which is a mixture of cream and egg yolks that thickens the soup and adds a richness of flavor. This is the trickiest part of the recipe since the eggs can curdle. Slowly whisking some hot stock into the cream and egg mixture is key. After "tempering" the cream and egg mixture by bringing it up to a similar temperature as the stock, combine the rest of the stock and liaison in the pot. Then, stir and watch it carefully on the heat so that it thickens a bit more without letting it boil.

    Garnish
    Cook the remaining cauliflower florets by boiling in salted water or steaming in the microwave. These will be part of the garnish, along with some toasted, homemade croutons.

    Recipe

    Serves 6

    Velouté Du Barry (Cream of Cauliflower Soup) mise en place
    1 small cauliflower
    2 tablespoons white vinegar
    2 tablespoons unsalted butter
    1 large leek (white part only), chopped fine
    1 large onion, chopped fine
    ¼ cup rice flour
    6 cups Chicken Stock or water
    Salt and freshly ground pepper
    6 slices firm white bread, crusts removed
    1 egg yolk
    1 cup crème fraîche or heavy cream
    Chervil or parsley leaves for garnish

    You can find the recipe for Velouté Du Barry (Cream of Cauliflower Soup) in the book Le Cordon Bleu at Home. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

    Velouté Du Barry (Cream of Cauliflower Soup)Tasting Notes
    The soup was smooth, rich, flavorful, slightly salty and perfect with a crunch from a crouton.

    Next Class
    • Mignons de Porc Arlonaise (Pork Tenderloins with Beer) pages 367-368

    . . . . . . . . . .

    Running total: $1,445.42 + $7.71 = $1,453.13
    ($1.29 per serving)

    Butter used so far: 12 pounds, 22.5 tablespoons

    87% complete

    . . . . . . . . . .
    ::Whisk Wednesdays::
    We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.
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  • Sunday, July 19, 2009

    Bubble Tea

    Bubble TeaWhat’s sweet, fruity, bubbly, and destined to rival your neighborhood double-tall-non-fat-no-whip-cream-mocha? Bubble Tea (also called boba tea, tapioca tea, boba nai cha, pearl tea, milk tea, bubble drink, zhen zhu nai cha, tapioca pearl drink, momi, momi milk tea, QQ or any combination of the above)! It’s a tea-infused milky or fruit-flavored cold drink that’s a drink you can eat.

    History
    Bubble Tea originated in Taiwan in the 1980s where legend has it that a local tea establishment attracted customers by combining fruit juices with chilled tea. According to Bubble Tea Supply, a Hawaiian company, elementary school children would look forward to buying a cup of refreshing tea after a long, hard day of work and play. Tea stands were set up in front of the schools and would compete for business with the best selling tea. Today, Bubble Tea is spreading quickly from Taiwan to other parts of Asia and to North America.

    Tiny Bubbles
    The bubble in Bubble Tea refers to two things. First, small bubbles are created since the drink is shaken in the ever-trendy martini shaker before serving. In addition, bubbles in the form of tapioca balls can be added to the drink. These chewy tapioca balls (or pearls or Boba) are derived from the starch of the cassava root, and they taste like a grown-up gummy bear. They are about the size of a marble and are high in fiber and full of minerals. They are generally translucent brown with a darker brown center, although you can get rainbow, green, and coffee pearls to spice up your tea. As you sip your drink, these bubbles travel up the wide straw. The texture, taste, and chewy sensation makes you want more!

    There are a myriad of choices when you order a Bubble Tea. Do you want green or black tea? What flavor of Bubble Tea do you want? Some places offer up to 27 different choices. Do you want tapioca balls, and if so, do you want green, rainbow, or the regular black pearls? How about extra pearls? Do you want a slush, a sherbet, or an ice cream float version? Do you want to add small cubes of jelly, such as coconut or lychee jelly, for a different combination? You can even have it hot or cold. From university campuses to neighborhood cafés and upscale restaurants, bubble beverages have become the trendiest drinks on the menu.

    Making Bubble Tea at Home
    Once you're addicted, you may not want to venture out every time a craving hits. With a little preparation, you can make it in the comfort of your home. You will need tea, sugar syrup or honey, tapioca balls, flavoring (either in powder or syrup form) and creamer for the milky teas.

    Tea
    For the tea part of the experience, you can use green, oolong, or black tea, such as Darjeeling, Ceylon, or Orange Pekoe. (Black tea is commonly known in some Asian cultures as red tea.) Tea adds a depth, complexity, and smoothness to the Bubble Tea. Also, recent studies have credited tea for doing everything from preventing cancer to promoting a healthy heart and curbing arthritis. As well, green tea contains high amounts of powerful antioxidants called catechin polyphenols. All this healthiness offsets the calories, in my opinion!

    Sugar Syrup
    1 cup white sugar
    1 cup brown sugar
    2 cups water

    Pour ingredients in a large pot. Cook (without stirring) at medium to high heat until the mixture boils. Remove from heat. Cool and store refrigerated.

    Tapioca Balls
    You can buy the tapioca balls in several of the grocery stores in your local Chinatown. These stores also sell some of the more popular powdered flavoring (such as strawberry, mango, and lychee). You can also order the tapioca balls and flavorings from a Canadian online Bubble Tea website. As well, they sell the wide straws and cups if you need them.

    7 cups water
    1 cup tapioca balls

    Bring water to boil. Once the water is boiling, pour in tapioca balls. Boil for 30 minutes. Remove from heat and let sit for another 30 minutes. Strain and rinse with water. Store in a container with 2 tablespoons of sugar syrup for up to 3 days in the refrigerator.

    Now that you have the "mise en place" done for your Bubble Tea experience, you can put it together.

    Recipe for Bubble Tea

    Serves 1

    Straws and Tapioca Pearls
    ¼ cup of flavored syrup or 1 package of powder
    (about ¼ cup per package)
    ¼ cup of hot water
    ¾ cup brewed tea, chilled
    2 tablespoons sugar syrup
    2 tablespoons tapioca balls, cooked
    Ice

    Shake the first four ingredients in a cocktail shaker.

    Bring some water to a boil in a kettle. Measure 2 tablespoons of tapioca balls into a microwave-safe container. Pour boiling water on top of the tapioca balls to cover. Microwave for 1 minute.
    Strain the tapioca balls and pour into cup.

    Add some ice. Serve with a wide straw and enjoy.

    For a bit of fun, add 1 ounce of rum.


    Bubble TeaTasting Notes
    You either love or hate Bubble Tea. The tapioca balls are delicious and chewy, and I always add more bubbles than I should since I love them so much. However, one friend I served it to passed it along to his wife since he found the texture of the bubbles disgusting. Send the bubbles my way ... I love them!

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  • Wednesday, July 15, 2009

    Bavarois à la Fraise (Strawberry Bavarian Cream with Strawberry Coulis)

    Bavarois à la Framboise (Strawberry Bavarian Cream with Strawberry Coulis)I loved the Bavarian cream so much, I made it again. This time with local strawberries picked fresh that morning. Plus I made it on TV! Here's the link to my segment on "daytime Ottawa" on Rogers.

    Doing a segment on television was definitely out of my comfort zone, and I worried excessively, even compulsively about doing it. But, it's good experience and how can you say no? The hosts, TL and Derick, made me feel very comfortable and had lots of questions to keep things moving and cover up any "ums" and "ahs" that were about to escape my mouth.

    {I promise to catch up on my Whisk Wednesday posts as soon as I can. It's been an exciting, but busy month!}

    Recipe

    adapted from Le Cordon Bleu at Home

    Serves 6

    Bavarois à la Framboise (Strawberry Bavarian Cream with Strawberry Coulis) mise en place
    For the Coulis:
    1½ cups strawberries
    ½ cup confectioner's sugar
    Juice of ½ lemon, strained

    For the Crème Anglaise:
    1 cup milk
    1 vanilla bean (or 2 teaspoons pure vanilla extract)
    3 egg yolks
    ½ cup sugar
    4 tablespoons strawberry coulis

    For the Gelatin:
    ¼ ounce powdered gelatin (about 1 tablespoon)
    2 tablespoons cold water

    For the Whipped Cream:
    1¾ cups heavy cream, whipped

    For the coulis, wash and hull the strawberries. Purée in a food processor and then strain the seeds out using a fine-mesh strainer. Stir in the confectioner's sugar and lemon juice. Taste and adjust sweetness.

    For the crème anglaise, heat milk and scraped vanilla bean in a heavy saucepan over medium heat. Bring mixture to a boil. Remove immediately from the heat and let steep for about 10 minutes. Remove the vanilla pod.

    Meanwhile, whisk the yolks and sugar until the sugar dissolves and the mixture is a pale yellow color, about 2 minutes. Continue whisking and slowly drizzle in a bit of the hot milk mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining milk mixture.

    Return the mixture to the heat and stir constantly until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Stir in the strawberry coulis.

    Sprinkle the gelatin over the water and stir until softened. Let stand about 5 minutes. Then, stir the gelatin into the crème anglaise mixture and blend until the gelatin disappears into the mixture. Chill in the refrigerator until the mixture just starts to gel.

    In a cold mixing bowl, whip the cream.

    When the crème anglaise and gelatin mixture just starts to set, fold in the whipped cream. Pour the Bavarian cream into molds and chill completely for at least 3 hours or overnight.

    To unmold, dip the mold in hot water for about 10 seconds. Then invert onto a serving platter. If needed, slide a knife around the edge. Serve the strawberry coulis on the side.

    Bavarois à la Framboise (Strawberry Bavarian Cream with Strawberry Coulis)
    "Focus more on your desire than on your doubt, and the dream will take care of itself. You may be surprised at how easily this happens. Your doubts are not as powerful as your desires, unless you make them so."
    — Marcia Weider
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  • Tuesday, July 7, 2009

    Blogging the Art of French Cooking: A Web Companion to Julia Child's "Mastering the Art of French Cooking"

    This is a modern web-based companion that works alongside Julia Child's classic cookbook, Mastering the Art of French Cooking, Volume I. I've assembled hundreds of inspiring pictures and engaging articles written by the world-wide food blogging community about the recipes from this book. I hope that this project will offer something new to Julia Child fans as it grows through community involvement.

    Click here to learn more about this project.


    How You Can Help
    I've collected links for almost all the master recipes, which covers roughly half the content of the book. The book lists many variations that provide the other half, and this is where I need your help!

    If you have blogged about one of the recipes that's not listed in this post or is on this list of remaining recipes, please leave a comment or email me at whiskfoodblog[at]gmail{dot}com and include the following information:

    - your name
    - your blog’s name and URL
    - the URL of the post containing the photograph
    - if you're emailing me, please send a photo in an attachment in a jpeg format that is at least 250 px tall and wide

    A Web Companion to Julia Child's Mastering the Art of French Cooking

    Chapter 1 - Soup Potage Parmentier (Leek or Onion and Potato Soup) Potage au Cresson (Water-cress soup) Vichyssoise (Cold Leek and Potato Soup) Potage Velouté aux Champignons (Cream of Mushroom Soup) Potage Crème de Cresson (Cream of Water-cress Soup) Potage Crème d'Oseille or Potage Germiny (Cream of Sorrel Soup) Soupe à L'Oignon (Onion Soup) Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese) Soupe au Pistou (Provençal Vegetable Soup with Garlic, Basil and Herbs) Aïgo Bouïdo (Garlic Soup) Soupe aux Choux - Garbure (Main-course Cabbage Soup) Soupe de Poisson (Strained Fish Soup) Rouille (Garlic, Pimiento, and Chili Pepper Sauce) Bouillabaisse (Bouillabaise)

    Potage Parmentier (Leek or Onion and Potato Soup)
    from Whisk: a food blog
    Potage au Cresson (Water-cress soup)
    from Sweet Paul
    Vichyssoise (Cold Leek and Potato Soup)
    from Thyme for Cooking
    Potage Velouté aux Champignons (Cream of Mushroom Soup)
    from Daily Simmer
    Potage Crème de Cresson (Cream of Water-cress Soup)
    from Definitely Not Martha
    Potage Crème d'Oseille or Potage Germiny (Cream of Sorrel Soup)
    from Gastronomer's Guide
    Soupe à L'Oignon (Onion Soup)
    from Whisk: a food blog
    Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)
    from Whisk: a food blog
    Soupe au Pistou (Provençal Vegetable Soup with Garlic, Basil and Herbs)
    from Tofu and Cupcakes
    Aïgo Bouïdo (Garlic Soup)
    from The Wednesday Chef
    Soupe aux Choux - Garbure (Main-course Cabbage Soup)
    from 101 Cookbooks
    Soupe de Poisson (Strained Fish Soup)
    from Israeli Kitchen
    Rouille (Garlic, Pimiento, and Chili Pepper Sauce)
    from Mediterranean Cooking in Alaska
    Bouillabaisse (Bouillabaise)
    from StephenCooks.com

    Chapter 2 - Sauces Sauce Béchamel (White Sauce) Sauce Velouté (White Sauce) Sauce Crème - Sauce Suprême (Cream Enrichment - Cream Sauce) Sauce Mornay (Cheese Sauce) Sauce Chivry & Sauce à L'Estragon (Herbal White Wine Sauce & Tarragon Sauce) Sauce au Cari (Light Curry Sauce) Sauce Soubise (Onion Sauce) Sauce Bâtarde (Mock Hollandaise) Sauce au Beurre (Mock Hollandaise) Sauce Brune (Flour-based Brown Sauce) Sauce Ragoût (Flour-based Brown Sauce with Giblets) Jus Lié (Starch-thickened Brown Sauce) Sauce Diable (Peppery Brown Sauce) Sauce Chasseur (Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs) Sauce au Porto (Brown Port-wine Sauce) Sauce Tomate (Tomato Sauce) Coulis de Tomates à la Provençale (Fresh Tomato Purée with Garlic and Herbs) Sauce Hollandaise (Hollandaise Sauce) Sauce Mousseline (Hollandaise with Whipped Cream) Sauce Maltaise (Orange-flavoured Hollandaise) Sauce Béarnaise (Béarnaise Sauce) Mayonnaise (Mayonnaise) Mayonnaise aux Fines Herbes (Mayonnaise with Green Herbs) Mayonnaise Verte (Green Herbal Mayonnaise) Sauce Tartare (Hard Yolk Mayonnaise) Sauce Rémoulade (Mayonnaise with Anchovies, Pickles, Capers, and Herbs) Sauce Aïoli (Provençal Garlic Mayonnaise) Sauce Vinaigrette (French Dressing) Sauce Ravigote (Vinaigrette with Herbs, Capers, and Onion) Sauce Moutarde (Cold Mustard Sauce with Herbs) Beurre Blanc-Beurre Nantais (White Butter Sauce) Beurre Noir-Beurre Noisette (Brown Butter Sauce) Beurre de Moutarde (Mustard Butter) Beurre d'Anchois (Anchovy Butter) Beurre d'Estragon (Tarragon Butter) Beurre pour Escargots (Snail Butter) Beurre Marchand de Vins (Shallot Butter with Red Wine) Fonds de Cuisine Simple (Simple Meat Stock) Fonds Blanc (White Stock - Veal Stock) Fonds Blanc de Volaille (White Poultry Stock) Glace de Viande (Meat Glaze) Clarification du Bouillon (Clarification of Stock) Fumet de Poisson au Vin Blanc (White-wine Fish Stock)

    Sauce Béchamel (White Sauce)
    from Whisk: a food blog
    Sauce Velouté (White Sauce)
    from Whisk: a food blog
    Sauce Crème - Sauce Suprême (Cream Enrichment - Cream Sauce)
    from Whisk: a food blog
    Sauce Mornay (Cheese Sauce)
    from Whisk: a food blog
    Sauce Chivry & Sauce à L'Estragon (Herbal White Wine Sauce & Tarragon Sauce)
    from Fearless Kitchen
    Sauce au Cari (Light Curry Sauce)
    from Kittens in the Kitchen
    Sauce Soubise (Onion Sauce)
    from Whisk: a food blog
    Sauce Bâtarde (Mock Hollandaise)
    from Randomosity and the Girl
    Sauce au Beurre (Mock Hollandaise)
    from [Your Blog Here]
    Sauce Brune (Flour-based Brown Sauce)
    from Cooking with Anne
    Sauce Ragoût (Flour-based Brown Sauce with Giblets)
    from The Hungry Mouse
    Jus Lié (Starch-thickened Brown Sauce)
    from One Perfect Bite
    Sauce Diable (Peppery Brown Sauce)
    from Whisk: a food blog
    Sauce Chasseur (Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs)
    from Winter Skies, Kitchen Aglow
    Sauce au Porto (Brown Port-wine Sauce)
    from the bitten word
    Sauce Tomate (Tomato Sauce)
    from Whisk: a food blog
    Coulis de Tomates à la Provençale (Fresh Tomato Purée with Garlic and Herbs)
    from JUSTHUNGRY
    Sauce Hollandaise (Hollandaise Sauce)
    from Whisk: a food blog
    Sauce Mousseline (Hollandaise with Whipped Cream)
    from Dragon's Kitchen
    Sauce Maltaise (Orange-flavoured Hollandaise)
    from Chefs Gone Wild
    Sauce Béarnaise (Béarnaise Sauce)
    from Whisk: a food blog
    Mayonnaise (Mayonnaise)
    from Whisk: a food blog
    Mayonnaise aux Fines Herbes (Mayonnaise with Green Herbs)
    from Whisk: a food blog
    Mayonnaise Verte (Green Herbal Mayonnaise)
    from The Nibble
    Sauce Tartare (Hard Yolk Mayonnaise)
    from Whisk: a food blog
    Sauce Rémoulade (Mayonnaise with Anchovies, Pickles, Capers, and Herbs)
    from Cook Almost Anything At Least Once
    Sauce Aïoli (Provençal Garlic Mayonnaise)
    from Use Real Butter
    Sauce Vinaigrette (French Dressing)
    from Restaurant Widow
    Sauce Ravigote (Vinaigrette with Herbs, Capers, and Onion)
    from Orangette
    Sauce Moutarde (Cold Mustard Sauce with Herbs)
    from French Kitchen in America
    Beurre Blanc-Beurre Nantais (White Butter Sauce)
    from Whisk: a food blog
    Beurre Noir-Beurre Noisette (Brown Butter Sauce)
    from Whisk: a food blog
    Beurre de Moutarde (Mustard Butter)
    from Whisk: a food blog
    Beurre d'Anchois (Anchovy Butter)
    from Whisk: a food blog
    Beurre d'Estragon (Tarragon Butter)
    from Whisk: a food blog
    Beurre pour Escargots (Snail Butter)
    from Whisk: a food blog
    Beurre Marchand de Vins (Shallot Butter with Red Wine)
    from Whisk: a food blog
    Fonds de Cuisine Simple (Simple Meat Stock)
    from Whisk: a food blog
    Fonds Blanc (White Stock - Veal Stock)
    from Whisk: a food blog
    Fonds Blanc de Volaille (White Poultry Stock)
    from Whisk: a food blog
    Glace de Viande (Meat Glaze)
    from Whisk: a food blog
    Clarification du Bouillon (Clarification of Stock)
    from Whisk: a food blog
    Fumet de Poisson au Vin Blanc (White-wine Fish Stock)
    from Whisk: a food blog

    Chapter 3 - Eggs Oeufs Pochés (Poached Eggs) Oeufs sur Canapés (Poached eggs on Canapés) Oeufs en Croustades (Poached eggs on Pastry Shells) Oeufs à la Bourguignonne (Eggs Poached in Red Wine) Oeufs sur le Plat - Oeufs Miroir (Shirred Eggs) Oeufs en Cocotte (Eggs Baked in Ramekins) Oeufs Brouillés (Scrambled Eggs) L'Omelette Brouillée (Scrambled Omelette) L'Omelette Roulée (Rolled Omelette)

    Oeufs Pochés (Poached Eggs)
    from Whisk: a food blog
    Oeufs sur Canapés (Poached eggs on Canapés)
    from The Passionate Cook
    Oeufs en Croustades (Poached eggs on Pastry Shells)
    from [Your Blog Here]
    Oeufs à la Bourguignonne (Eggs Poached in Red Wine)
    from The Traveler's Lunchbox
    Oeufs sur le Plat - Oeufs Miroir (Shirred Eggs)
    from sass & veracity
    Oeufs en Cocotte (Eggs Baked in Ramekins)
    from Beyond Salmon
    Oeufs Brouillés (Scrambled Eggs)
    from A Mingling of Tastes
    L'Omelette Brouillée (Scrambled Omelette)
    from La Tartine Gourmande
    L'Omelette Roulée (Rolled Omelette)
    from More Please by Margie

    Chapter 4 - Entrées and Luncheon Dishes Pâte Brisée (Short Paste, Pastry Dough, Pie Crust) Quiche Lorraine (Cream and Bacon Quiche) Quiche au Roquefort (Roquefort Cheese Quiche) Quiche à La Tomate, Niçoise (Fresh Tomato Quiche with Anchovies and Olives) Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche) Quiche aux Oignons (Onion Quiche) Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) Flamiche - Quiche aux Poireaux (Leek Quiche) Râpée Morv Andelle (Gratin of Shredded Potatoes with Ham and Eggs and Onions) Gratin de Pommes de Terre aux Anchois (Gratin of Potatoes, Onions and Anchovies) Gratin aux Fruits de Mer (Gratin of Creamed Salmon or Other Fish) Soufflé au Fromage (Cheese Soufflé) Soufflé Vendôme (Soufflé with Poached Eggs) Soufflé aux épinards (Spinach Soufflé ) Soufflé de Saumon (Salmon Soufflé ) Soufflé de Poisson (Fish Soufflé) Soufflé de Crabe (Crab Soufflé) Soufflé Démoulé, Mousseline (Unmolded Soufflé) Soufflé aux Blancs d'Oeufs (Cheese Soufflé with Egg Whites Only) Timbales de Foies de Volaille (Unmolded Chicken Liver Custards) Pâte à Choux (Cream Puff Paste) Petits Choux au Fromage (Cheese Puffs) Gnocchi de Pommes de Terre (Potato Gnocchi) Gnocchi Mornay (Gnocchi Baked with Cheese Sauce) Gnocchi de Semoule avec Pâte à Choux - Patalina (Semolina Gnocchi) Gnocchi de Semoule avec Pâte à Choux - Patalina (Fish Quenelles) Pâte à Crêpes (Crêpe Batter) Amuse-Gueule au Roquefort (Roquefort Cheese Balls - Cold) Galettes au Fromage (Cheese Wafers) Fondue au Gruyère (Cream Filling with Swiss Cheese) Fondue de Crustacés (Cream Filling with Shellfish or Clams) Croquettes (Croquettes)

    Pâte Brisée (Short Paste, Pastry Dough, Pie Crust)
    from My French Corner
    Quiche Lorraine (Cream and Bacon Quiche)
    from Whisk: a food blog
    Quiche au Roquefort (Roquefort Cheese Quiche)
    from the kitchen sink recipes
    Quiche à La Tomate, Niçoise (Fresh Tomato Quiche with Anchovies and Olives)
    from [Your Blog Here]
    Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche)
    from Armida Cooks!
    Quiche aux Oignons (Onion Quiche)
    from Food Rockz
    Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives)
    from Whisk: a food blog
    Flamiche - Quiche aux Poireaux (Leek Quiche)
    from Whisk: a food blog
    Râpée Morv Andelle (Gratin of Shredded Potatoes with Ham and Eggs and Onions)
    from Kittens in the Kitchen
    Gratin de Pommes de Terre aux Anchois (Gratin of Potatoes, Onions and Anchovies)
    from oishii ringo
    Gratin aux Fruits de Mer (Gratin of Creamed Salmon or Other Fish)
    from [Your Blog Here]
    Soufflé au Fromage (Cheese Soufflé)
    from Whisk: a food blog
    Soufflé Vendôme (Soufflé with Poached Eggs)
    from [Your Blog Here]
    Soufflé aux épinards (Spinach Soufflé )
    from Fun and Food Blog
    Soufflé de Saumon (Salmon Soufflé )
    from [Your Blog Here]
    Soufflé de Poisson (Fish Soufflé)
    from La Tartine Gourmande
    Soufflé de Crabe (Crab Soufflé)
    from The Jewels of New York
    Soufflé Démoulé, Mousseline (Unmolded Soufflé)
    from My Feasts
    Soufflé aux Blancs d'Oeufs (Cheese Soufflé with Egg Whites Only)
    from [Your Blog Here]
    Timbales de Foies de Volaille (Unmolded Chicken Liver Custards)
    from [Your Blog Here]
    Pâte à Choux (Cream Puff Paste)
    from La Tartine Gourmande
    Petits Choux au Fromage (Cheese Puffs)
    from Whisk: a food blog
    Gnocchi de Pommes de Terre (Potato Gnocchi)
    from La Tartine Gourmande
    Gnocchi Mornay (Gnocchi Baked with Cheese Sauce)
    from Whisk: a food blog
    Gnocchi de Semoule avec Pâte à Choux - Patalina (Semolina Gnocchi)
    from [Your Blog Here]
    Gnocchi de Semoule avec Pâte à Choux - Patalina (Fish Quenelles)
    from [Your Blog Here]
    Pâte à Crêpes (Crêpe Batter)
    from Baking Obsession
    Amuse-Gueule au Roquefort (Roquefort Cheese Balls - Cold)
    from My Mother's Recipe File
    Galettes au Fromage (Cheese Wafers)
    from Whisk: a food blog
    Fondue au Gruyère (Cream Filling with Swiss Cheese)
    from ROSA'S YUMMY YUMS
    Fondue de Crustacés (Cream Filling with Shellfish or Clams)
    from [Your Blog Here]
    Croquettes (Croquettes)
    from CHUBBY HUBBY

    Chapter 5 - Fish Coquilles St. Jacques à la Parisienne (Scallops and Mushrooms in White Wine Sauce) Coquilles St. Jacques à la Provençale (Scallops Gratinéed with Wine, Garlic, and Herbs) Filets de Poisson Pochés au Vin Blanc (Fish Filets Poached in White Wine) Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms) Filets de Poisson à la Bretonne (Fish Filets Poached in White Wine and a Julienne of Vegetables) Homard Thermidor (Lobster Thermidor - Gratinéed in its Shell) Homard à l'Américaine (Lobster Simmered with Wine, Tomatoes, Garlic and Herbs) Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings) Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings) Moules à la Marinière I (French Mussels Steamed Open with Wine, Flavourings and Bread Crumbs) Moules à la Marinière I (Mussels on the Half Shell, Gratinéed) Moules à la Provençale (Mussels on the Half Shell, Gratinéed) Salade de Moules  (Mussels Marinated in Oil and Herbs) Soupe aux Moules (Mussel Soup) Sole à la Dieppoise (Fish Filets with Mussels and Shrimp) Thon à la Provençale (Tuna or Swordfish Steaks with Wine, Tomatoes and Herbs)

    Coquilles St. Jacques à la Parisienne (Scallops and Mushrooms in White Wine Sauce)
    from [Your Blog Here]
    Coquilles St. Jacques à la Provençale (Scallops Gratinéed with Wine, Garlic, and Herbs)
    from Whisk: a food blog
    Filets de Poisson Pochés au Vin Blanc (Fish Filets Poached in White Wine)
    from Whisk: a food blog
    Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms)
    from Whisk: a food blog
    Filets de Poisson à la Bretonne (Fish Filets Poached in White Wine and a Julienne of Vegetables)
    from Whisk: a food blog
    Homard Thermidor (Lobster Thermidor - Gratinéed in its Shell)
    from Garlic Breath
    Homard à l'Américaine (Lobster Simmered with Wine, Tomatoes, Garlic and Herbs)
    from Ms. Glaze's Pommes d'Amour
    Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings)
    from Whisk: a food blog
    Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings)
    from smittenkitchen
    Moules à la Marinière I (French Mussels Steamed Open with Wine, Flavourings and Bread Crumbs)
    from Food Rockz
    Moules à la Marinière I (Mussels on the Half Shell, Gratinéed)
    from yumsugar
    Moules à la Provençale (Mussels on the Half Shell, Gratinéed)
    from Inspired Bites
    Salade de Moules (Mussels Marinated in Oil and Herbs)
    from Anticiplate
    Soupe aux Moules (Mussel Soup)
    from Whisk: a food blog
    Sole à la Dieppoise (Fish Filets with Mussels and Shrimp)
    from Whisk: a food blog
    Thon à la Provençale (Tuna or Swordfish Steaks with Wine, Tomatoes and Herbs)
    from MORSELS & MUSINGS

    Chapter 6 - Poultry Chicken Stock Poulet Rôti (Roast Chicken) Poulet Poêlé à l'Estragon (Casserole-roasted Chicken with Tarragon) Poulet en Cocotte Bonne Femme (Casserole-roasted Chicken with Bacon, Onions and Potatoes) Poulet Sauté  (Sautéed Chicken) Poulet Sauté aux Herbes de Provence (Chicken) Fricassée de Poulet à l'Ancienne (Old-fashioned Chicken Fricasse with Wine-Flavoured Cream Sauce, Onions and Mushrooms) Fondue de Poulet à la Crème (Chicken Simmered with Cream and Onions) Coq au Vin (Chicken in Red Wine with Onions, Mushrooms and Bacon) Poulets Grillés à la Diable (Chicken Broiled with Mustard, Herbs and Bread Crumbs) Suprêmes de Volaille à Blanc (Breast of Chicken with Cream) Suprêmes de Volaille à Brun (Chicken breasts Sautéed in Butter) Caneton Rôti (Roast Duckling) Caneton Poêlé aux Navets (Casserole-roasted Duck with Turnips) Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing) Canard en Croûte (Boned, Stuffed Duck Baked in a Crust) Oie Rôti aux Pruneaux (Roast Goose with Prune and Foie Gras Stuffing) Oie Braisée aux Marrons (Braised Goose with Chestnut and Sausage Stuffing)

    Chicken Stock
    from Whisk: a food blog
    Poulet Rôti (Roast Chicken)
    from Whisk: a food blog
    Poulet Poêlé à l'Estragon (Casserole-roasted Chicken with Tarragon)
    from Thyme for Cooking, the Blog
    Poulet en Cocotte Bonne Femme (Casserole-roasted Chicken with Bacon, Onions and Potatoes)
    from Whisk: a food blog
    Poulet Sauté (Sautéed Chicken)
    from Will's Eats
    Poulet Sauté aux Herbes de Provence (Chicken)
    from Two Yolks
    Fricassée de Poulet à l'Ancienne (Old-fashioned Chicken Fricasse with Wine-Flavoured Cream Sauce, Onions and Mushrooms)
    from Whisk: a food blog
    Fondue de Poulet à la Crème (Chicken Simmered with Cream and Onions)
    from EAT WITH ME
    Coq au Vin (Chicken in Red Wine with Onions, Mushrooms and Bacon)
    from smittenkitchen
    Poulets Grillés à la Diable (Chicken Broiled with Mustard, Herbs and Bread Crumbs)
    from Simply Recipes
    Suprêmes de Volaille à Blanc (Breast of Chicken with Cream)
    from Whisk: a food blog
    Suprêmes de Volaille à Brun (Chicken breasts Sautéed in Butter)
    from Living in the Kitchen with Puppies
    Caneton Rôti (Roast Duckling)
    from Whisk: a food blog
    Caneton Poêlé aux Navets (Casserole-roasted Duck with Turnips)
    from [Your Blog Here]
    Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing)
    from Whisk: a food blog
    Canard en Croûte (Boned, Stuffed Duck Baked in a Crust)
    from [Your Blog Here]
    Oie Rôti aux Pruneaux (Roast Goose with Prune and Foie Gras Stuffing)
    from Hunter Angler Gardener Cook
    Oie Braisée aux Marrons (Braised Goose with Chestnut and Sausage Stuffing)
    from Whisk: a food blog

    Chapter 7 - Meat Bifteck Sauté au Beurre (Pan-broiled Steak) Steak au Poivre (Pepper Steak with Brandy Sauce) Tournedos Sautés aux Champignons (Filet Steaks with Mushroom and Madeira Sauce) Tournedos Sautés Chasseur (Filet Steaks with Mushroom and Madeira Sauce) Bifteck Haché à la Lyonnaise (Ground Beef with Onions and Herbs) Potée Normande/Pot-au-Feu (Boiled Beef with Pork, Chicken, Sausage and Vegetables) Boeuf à La Mode (Beef Braised in Red Wine) Boeuf Bourguignon/Boeuf à la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms) Carbonnades à la Flamande (Beef and Onions Braised in Beer) Paupiettes de Boeuf/Roulades de Boeuf/Petites Ballotines de Boeuf (Braised Stuffed Beef Rolls) Daube de Boeuf/Estouffade de Boeuf/Terrine de Boeuf (Casserole of Beef with Wine and Vegetables - Hot or Cold) Sauté de Boeuf à la Parisienne (Beef Sauté with Cream and Mushroom Sauce) Sauté de Boeuf à la Bourguignonne (Beef Sauté with Red Wine, Mushrooms, Bacon and Onions) Gigot de Pré-salé Rôti (Roast Leg of Lamb) Gigot ou épaule de Pré-Salé, Farci (Stuffed Leg or Shoulder of Lamb) Gigot ou épaule de pré-salé Braisé (aux Haricots) (Braised Leg or Shoulder of Lamb - with Beans) Gigot en Chevreuil (Leg of Lamb or Mutton Marinated in Red Wine) Navarin Printanier (Lamb Stew with Spring Vegetables) Moussaka (Lamb and Eggplant Mold) Veau Poêlé (Casserole-roasted Veal) Veau Poêlé (Casserole-roasted Veal) Veau Prince Orloff (Veal Gratinéed with Onions and Mushrooms) Veau Sylvie (Veal Roasted with Ham and Cheese) Sauté de Veau Marengo (Brown Veal Stew with Tomatoes and Mushrooms) Blanquette de Veau à l'Ancienne (Veal Stew with Onions and Mushrooms) Escalopes de Veau à la Créme (Sautéed Veal Scallops with Mushrooms and Cream) Côtes de Veau aux Herbes (Veal Chops Braised with Herbs) Fricadelles de Veau à la Niçoise (Veal Patties with Tomatoes, Onions, and Herbs) Marinade Séche (Salt Marinade with Herbs and Spices) Marinade Simple (Lemon Juice and Herb Marinade) Marinade au Vin (Wine Marinade) Rôti de Porc Poêlé (Casserole-roasted Pork) Rôti de Porc Grand' Mère (Casserole-roasted Pork with Potatoes and Onions) Porc Braisé aux Choux Rouges (Pork braised with Red Cabbage) Côtes de Porc Poêlées (Casserole-sautéed Pork Chops) Jambon Braisé Morvandelle (Ham Braised in Wine - Cream and Mushroom Sauce) Tranches de Jambon en Pipérade (Ham Slices Baked with Tomatoes, Onions and Peppers) Tranches de Jambon Morvandelle (Sautéed Ham Slices - Cream and Madeira Sauce) Cassoulet de Porc et de Mouton (Beans Baked with Pork Loin, Shoulder of Mutton or Lamb, and Sausage) Foie de Veau Sauté (Sautéed Calf's Liver) Foie de Veau à la Moutarde (Liver with Mustard, Herbs and Bread Crumbs) Ris de Veau Braisés (Braised Sweetbreads) Cervelles au Beurre Noir (Calf's Brains in Brown Butter Sauce) Rognons de Veau en Casserole (Kidneys Cooked in Butter - Mustard and Parsley Sauce)

    Bifteck Sauté au Beurre (Pan-broiled Steak)
    from Whisk: a food blog
    Steak au Poivre (Pepper Steak with Brandy Sauce)
    from Whisk: a food blog
    Tournedos Sautés aux Champignons (Filet Steaks with Mushroom and Madeira Sauce)
    from TASTE WITH THE EYES
    Tournedos Sautés Chasseur (Filet Steaks with Mushroom and Madeira Sauce)
    from gourmeted
    Bifteck Haché à la Lyonnaise (Ground Beef with Onions and Herbs)
    from CHUBBY HUBBY
    Potée Normande/Pot-au-Feu (Boiled Beef with Pork, Chicken, Sausage and Vegetables)
    from French Laundry at Home
    Boeuf à La Mode (Beef Braised in Red Wine)
    from LOX, STOCK, AND BARREL
    Boeuf Bourguignon/Boeuf à la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms)
    from Two Yolks
    Carbonnades à la Flamande (Beef and Onions Braised in Beer)
    from foodmonkeys
    Paupiettes de Boeuf/Roulades de Boeuf/Petites Ballotines de Boeuf (Braised Stuffed Beef Rolls)
    from Steamy Kitchen
    Daube de Boeuf/Estouffade de Boeuf/Terrine de Boeuf (Casserole of Beef with Wine and Vegetables - Hot or Cold)
    from Whisk: a food blog
    Sauté de Boeuf à la Parisienne (Beef Sauté with Cream and Mushroom Sauce)
    from IN SEARCH OF TIME TASTED
    Sauté de Boeuf à la Bourguignonne (Beef Sauté with Red Wine, Mushrooms, Bacon and Onions)
    from [Your Blog Here]
    Gigot de Pré-salé Rôti (Roast Leg of Lamb)
    from Dinner with Julie
    Gigot ou épaule de Pré-Salé, Farci (Stuffed Leg or Shoulder of Lamb)
    from [Your Blog Here]
    Gigot ou épaule de pré-salé Braisé (aux Haricots) (Braised Leg or Shoulder of Lamb - with Beans)
    from Chocolate & Zucchini
    Gigot en Chevreuil (Leg of Lamb or Mutton Marinated in Red Wine)
    from Simply Recipes
    Navarin Printanier (Lamb Stew with Spring Vegetables)
    from Whisk: a food blog
    Moussaka (Lamb and Eggplant Mold)
    from Closet Cooking
    Veau Poêlé (Casserole-roasted Veal)
    from Whisk: a food blog
    Veau Poêlé (Casserole-roasted Veal)
    from Coco Cooks
    Veau Prince Orloff (Veal Gratinéed with Onions and Mushrooms)
    from Cooking with Tien
    Veau Sylvie (Veal Roasted with Ham and Cheese)
    from My Life As A Reluctant Housewife
    Sauté de Veau Marengo (Brown Veal Stew with Tomatoes and Mushrooms)
    from Thyme for Cooking
    Blanquette de Veau à l'Ancienne (Veal Stew with Onions and Mushrooms)
    from Whisk: a food blog
    Escalopes de Veau à la Créme (Sautéed Veal Scallops with Mushrooms and Cream)
    from Will's Eats
    Côtes de Veau aux Herbes (Veal Chops Braised with Herbs)
    from French Laundry at Home
    Fricadelles de Veau à la Niçoise (Veal Patties with Tomatoes, Onions, and Herbs)
    from EXCLUSIVELY FOOD
    Marinade Séche (Salt Marinade with Herbs and Spices)
    from [Your Blog Here]
    Marinade Simple (Lemon Juice and Herb Marinade)
    from Andrea Meyers
    Marinade au Vin (Wine Marinade)
    from [Your Blog Here]
    Rôti de Porc Poêlé (Casserole-roasted Pork)
    from Je Mange la Ville
    Rôti de Porc Grand' Mère (Casserole-roasted Pork with Potatoes and Onions)
    from Whisk: a food blog
    Porc Braisé aux Choux Rouges (Pork braised with Red Cabbage)
    from Chocolate & Zucchini
    Côtes de Porc Poêlées (Casserole-sautéed Pork Chops)
    from Urban Drive
    Jambon Braisé Morvandelle (Ham Braised in Wine - Cream and Mushroom Sauce)
    from Cooking By the Seat of My Pants
    Tranches de Jambon en Pipérade (Ham Slices Baked with Tomatoes, Onions and Peppers)
    from Married. . .with dinner
    Tranches de Jambon Morvandelle (Sautéed Ham Slices - Cream and Madeira Sauce)
    from i like to cook
    Cassoulet de Porc et de Mouton (Beans Baked with Pork Loin, Shoulder of Mutton or Lamb, and Sausage)
    from Dinner Diary
    Foie de Veau Sauté (Sautéed Calf's Liver)
    from Grass-Fed Party
    Foie de Veau à la Moutarde (Liver with Mustard, Herbs and Bread Crumbs)
    from Madison & Mayberry
    Ris de Veau Braisés (Braised Sweetbreads)
    from [Your Blog Here]
    Cervelles au Beurre Noir (Calf's Brains in Brown Butter Sauce)
    from Ms. Glaze's Pommes d'Amour
    Rognons de Veau en Casserole (Kidneys Cooked in Butter - Mustard and Parsley Sauce)
    from elegant sufficiency

    Chapter 8 - Vegetables Artichauts Braisés à la Provençale (Artichokes Braised with Wine, Garlic and Herbs) Fonds d'Artichauts à Blanc (Cooked Artichoke Bottoms - Preliminary Cooking) Fonds d'Artichauts au Beurre (Buttered Artichoke Bottoms, Whole) Fonds d'Artichauts au Gratin (Stuffed Artichoke Bottoms au Gratin) Asperges au Natural (Boiled Asparagus - Hot or Cold) Pointes d'Asperges au Beurre (Buttered Asparagus Tips) Timbale d'Asperges (Asparagus Mold) Haricot Verts Blanchis (Blanched Green Beans - Preliminary Cooking) Haricots Verts Gratinés, à la Mornay (Green Beans Gratinéed with Cheese Sauce) Haricots Verts à la Provençale (Green Beans with Tomatoes, Garlic, and Herbs) Haricots Mange-Tout à l'étuvée (Wax Beans Braised with Onions, Lettuce and Cream) Choux de Bruxelles Blanchis (Blanched Brussels Sprouts - Preliminary Cooking) Choux de Bruxelles étuvée au Beurre (Brussels Sprouts Braised in Butter) Choux de Bruxelles à la Créme (Brussels Sprouts Chopped and Simmered in Cream) Timbale de Choux de Bruxelles (Brussels Sprouts Mold) Chou-Fleur Blanchi (Blanched Cauliflower - Preliminary Cooking) Chou-Fleur à la Mornay, Gratiné (Cauliflower au gratin with Cheese) Chou-Fleur aux Tomates Fraîches (Cauliflower Gratinéed with Cheese and Tomatoes) Chou-Fleur en Verdure (Purée of Cauliflower and Water Cress with Cream) Timbale de Chou-Fleur (Cauliflower Mold) Petits Pois Étuvés au Beurre (Buttered Peas II - for large but tender fresh green peas) Petits Pois Frais à la Français (Peas Braied with Lettuc and Onions - for medium sized, tender, fresh peas.) Épinards Blanchis (Blanched, Chopped Spinach - Preliminary Cooking) Purée d'Épinards Simple (Cooked Chopped Spinach - Purée of Spinach) Petites Crêpes d'Épinards (Spinach Pancakes) Timbale d'Épinards (Spinach Mold) Épinards à la Basquaise (Gratin of Spinach and Sliced Potatoes with Anchovies) Carottes Étuvés au Beurre (Carrots Braised in Butter) Carottes Glacées (Glazed Carrots) Carottes Vichy (Carrots Vichy) Carottes à la Concierge (Casserole of Creamed Carrots with Onions and Garlic) Oignons Glacés à Blanc (White-braised Onions - Glazed Onions) Oignons Glacés à Brun (Brown-braised Onions) Soubise (Braised Rice and Onions) Navets à l'Étuvée (Turnips Braised in Butter) Navets Glacés à Brun (Glazed Turnips) Navets à la Champenoise (Turnip Casserole) Laitues Braisées (Braised Lettuce) Céleris Braisés (Braised Celery) Céleris-Rave Braisé (Braised Celeriac - Celery Root)) Endives à la Flamande (Braised Belgian Endive) Poireaux Braisés au Beurre (Braised Leeks) Chou Rouge à la Limousine (Braised Red Cabbage with Red Wine and Chestnuts) Choucroute Braisée à l'Alsacienne (Braised Sauerkraut) Concombres au Beurre (Baked Cucumbers) Concombres à la Créme (Creamed Cucumbers) Aubergines Farcies Duxelles (Eggplant Stuffed with Mushrooms) Ratatouille (Eggplant Casserole - with Tomatoes, onions, peppers and Zucchini) Tomates Grillées au Four (Whole Baked Tomatoes) Tomates à la Provençale (Tomatoes Stuffed with Bread Crumbs, Herbs and Garlic) Champignons à Blanc (Stewed Mushrooms) Fumet de Champignons (Mushroom Essence) Champignons Grillés (Broiled Mushroom Caps) Champignons Sautés au Beurre (Sautéed Mushrooms) Duxelles (Mushroom Duxelles - Minced Mushrooms Sautéed in Butter) Champignons Farcis (Stuffed Mushrooms) Purée de Marrons (Chestnut Purée) Marrons Braisés (Whole Braised Chestnuts) Purée de Pommes de Terre à l'Ail (Garlic Mashed Potatoes) Crêpes de Pommes de Terre (Grated Potato Pancakes) Gratin Dauphinois (Scalloped Potatoes with Mild, Cheese, and a Pinch of Garlic) Pommes de Terre Sautées/Pommes de Terre Pour Garniture/Pommes de Terre Château (Potatoes Sautéed in Butter) Riz à l'Indienne-Riz à la Vapeur (Steamed Rice) Riz a l'Orientale (Vegetarian Rice Bowl) Salades de Riz (Rice Salads) Risotto-Pilaf-Pilau (Risotto - Braised Rice)

    Artichauts Braisés à la Provençale (Artichokes Braised with Wine, Garlic and Herbs)
    from A Place at my Table
    Fonds d'Artichauts à Blanc (Cooked Artichoke Bottoms - Preliminary Cooking)
    from [Your Blog Here]
    Fonds d'Artichauts au Beurre (Buttered Artichoke Bottoms, Whole)
    from [Your Blog Here]
    Fonds d'Artichauts au Gratin (Stuffed Artichoke Bottoms au Gratin)
    from FRENCH REVOLUTION
    Asperges au Natural (Boiled Asparagus - Hot or Cold)
    from Confessions of a Cardamom Addict
    Pointes d'Asperges au Beurre (Buttered Asparagus Tips)
    from steamykitchen
    Timbale d'Asperges (Asparagus Mold)
    from La Tartine Gourmande
    Haricot Verts Blanchis (Blanched Green Beans - Preliminary Cooking)
    from Simply Recipes
    Haricots Verts Gratinés, à la Mornay (Green Beans Gratinéed with Cheese Sauce)
    from Recipes to Eat
    Haricots Verts à la Provençale (Green Beans with Tomatoes, Garlic, and Herbs)
    from What Did You Eat?
    Haricots Mange-Tout à l'étuvée (Wax Beans Braised with Onions, Lettuce and Cream)
    from SippitySup
    Choux de Bruxelles Blanchis (Blanched Brussels Sprouts - Preliminary Cooking)
    from FatFree Vegan Kitchen
    Choux de Bruxelles étuvée au Beurre (Brussels Sprouts Braised in Butter)
    from [Your Blog Here]
    Choux de Bruxelles à la Créme (Brussels Sprouts Chopped and Simmered in Cream)
    from cookthink
    Timbale de Choux de Bruxelles (Brussels Sprouts Mold)
    from Mom Writes
    Chou-Fleur Blanchi (Blanched Cauliflower - Preliminary Cooking)
    from Cook (Almost) Anything
    Chou-Fleur à la Mornay, Gratiné (Cauliflower au gratin with Cheese)
    from NAMI-NAMI
    Chou-Fleur aux Tomates Fraîches (Cauliflower Gratinéed with Cheese and Tomatoes)
    from The Cottage Smallholder
    Chou-Fleur en Verdure (Purée of Cauliflower and Water Cress with Cream)
    from HEART AND HEARTH
    Timbale de Chou-Fleur (Cauliflower Mold)
    from Lindaraxa's Garden
    Petits Pois Étuvés au Beurre (Buttered Peas II - for large but tender fresh green peas)
    from Curious Dish
    Petits Pois Frais à la Français (Peas Braied with Lettuc and Onions - for medium sized, tender, fresh peas.)
    from sassy radish
    Épinards Blanchis (Blanched, Chopped Spinach - Preliminary Cooking)
    from [Your Blog Here]
    Purée d'Épinards Simple (Cooked Chopped Spinach - Purée of Spinach)
    from [Your Blog Here]
    Petites Crêpes d'Épinards (Spinach Pancakes)
    from Domestic Goddess in Training
    Timbale d'Épinards (Spinach Mold)
    from Cooking with Trader Joe's
    Épinards à la Basquaise (Gratin of Spinach and Sliced Potatoes with Anchovies)
    from [Your Blog Here]
    Carottes Étuvés au Beurre (Carrots Braised in Butter)
    from Daily Unadventures in Cooking
    Carottes Glacées (Glazed Carrots)
    from RECIPE MASHUPS
    Carottes Vichy (Carrots Vichy)
    from Joanna's Food
    Carottes à la Concierge (Casserole of Creamed Carrots with Onions and Garlic)
    from [Your Blog Here]
    Oignons Glacés à Blanc (White-braised Onions - Glazed Onions)
    from Simply Recipes
    Oignons Glacés à Brun (Brown-braised Onions)
    from Caviar & Codfish
    Soubise (Braised Rice and Onions)
    from [Your Blog Here]
    Navets à l'Étuvée (Turnips Braised in Butter)
    from THE GARDEN OF EATING
    Navets Glacés à Brun (Glazed Turnips)
    from Whisk: a food blog
    Navets à la Champenoise (Turnip Casserole)
    from Simply Recipes
    Laitues Braisées (Braised Lettuce)
    from Whisk: a food blog
    Céleris Braisés (Braised Celery)
    from Cottage Smallholder
    Céleris-Rave Braisé (Braised Celeriac - Celery Root))
    from La Tartine Gourmande
    Endives à la Flamande (Braised Belgian Endive)
    from Orangette
    Poireaux Braisés au Beurre (Braised Leeks)
    from The Wednesday Chef
    Chou Rouge à la Limousine (Braised Red Cabbage with Red Wine and Chestnuts)
    from The Wednesday Chef
    Choucroute Braisée à l'Alsacienne (Braised Sauerkraut)
    from NAMI-NAMI
    Concombres au Beurre (Baked Cucumbers)
    from Unique Culinary Adventures
    Concombres à la Créme (Creamed Cucumbers)
    from She's In the Kitchen
    Aubergines Farcies Duxelles (Eggplant Stuffed with Mushrooms)
    from Whisk: a food blog
    Ratatouille (Eggplant Casserole - with Tomatoes, onions, peppers and Zucchini)
    from smittenkitchen
    Tomates Grillées au Four (Whole Baked Tomatoes)
    from [Your Blog Here]
    Tomates à la Provençale (Tomatoes Stuffed with Bread Crumbs, Herbs and Garlic)
    from The French Fork
    Champignons à Blanc (Stewed Mushrooms)
    from [Your Blog Here]
    Fumet de Champignons (Mushroom Essence)
    from [Your Blog Here]
    Champignons Grillés (Broiled Mushroom Caps)
    from Little Blue Hen
    Champignons Sautés au Beurre (Sautéed Mushrooms)
    from Cottage Smallholder
    Duxelles (Mushroom Duxelles - Minced Mushrooms Sautéed in Butter)
    from Whisk: a food blog
    Champignons Farcis (Stuffed Mushrooms)
    from smittenkitchen
    Purée de Marrons (Chestnut Purée)
    from Hedonia
    Marrons Braisés (Whole Braised Chestnuts)
    from [Your Blog Here]
    Purée de Pommes de Terre à l'Ail (Garlic Mashed Potatoes)
    from Andrea Meyers
    Crêpes de Pommes de Terre (Grated Potato Pancakes)
    from Figs with Bri
    Gratin Dauphinois (Scalloped Potatoes with Mild, Cheese, and a Pinch of Garlic)
    from Whisk: a food blog
    Pommes de Terre Sautées/Pommes de Terre Pour Garniture/Pommes de Terre Château (Potatoes Sautéed in Butter)
    from Laylita's Recipes
    Riz à l'Indienne-Riz à la Vapeur (Steamed Rice)
    from Phe.mom.enon
    Riz a l'Orientale (Vegetarian Rice Bowl)
    from Karina's Kitchen
    Salades de Riz (Rice Salads)
    from Whisk: a food blog
    Risotto-Pilaf-Pilau (Risotto - Braised Rice)
    from La Tartine Gourmande

    Chapter 9 - Cold Buffet Légumes à la Grecque (Vegetables Cooked in Aromatic Broth) Court Bouillon (The Aromatic Broth) Céleri-Rave Rémoulade (Celery Root in Mustard Sauce) Pommes de Terre à l'Huile (French Potato Salad - sliced potatoes in oil and vinegar dressing) Salade Niçoise (Mediterranean Combination Salad) Salade de Boeuf à la Parisienne (Cold Beef and Potato Salad) Salade à la d'Argenson (Rice or Potato and Beet Salad) Oeufs en Gelée (Poached Eggs in Aspic) Foies de Volaille en Aspic (Chicken Livers in Aspic) Poulet en Gelée à l'Estragon (Chicken Tarragon in Aspic) Mousse de Foies de Volaille (Chicken Liver Mousse) Mousseline de Poisson, Blanche Neige (Fish Mousse - with shellfish and chaud-froid sauce) Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing) Terrine de Porc, Veau, et Jambon (Pork and Veal Pâté with Ham) Pâté de Veau et Porc avec Foie (Pork and Veal Pâté with Liver) Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
    Légumes à la Grecque (Vegetables Cooked in Aromatic Broth)
    from Whisk: a food blog
    Court Bouillon (The Aromatic Broth)
    from Whisk: a food blog
    Céleri-Rave Rémoulade (Celery Root in Mustard Sauce)
    from feel good eats
    Pommes de Terre à l'Huile (French Potato Salad - sliced potatoes in oil and vinegar dressing)
    from CHAMPAIGN TASTE
    Salade Niçoise (Mediterranean Combination Salad)
    from Whisk: a food blog
    Salade de Boeuf à la Parisienne (Cold Beef and Potato Salad)
    from The Food Pornographer
    Salade à la d'Argenson (Rice or Potato and Beet Salad)
    from Charcuterista
    Oeufs en Gelée (Poached Eggs in Aspic)
    from Chocolate & Zucchini
    Foies de Volaille en Aspic (Chicken Livers in Aspic)
    from sassy radish
    Poulet en Gelée à l'Estragon (Chicken Tarragon in Aspic)
    from à la carte — Peter Hertzmann
    Mousse de Foies de Volaille (Chicken Liver Mousse)
    from Red Wattle
    Mousseline de Poisson, Blanche Neige (Fish Mousse - with shellfish and chaud-froid sauce)
    from Steffen's Dinners
    Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing)
    from Recipes from 4EveryKitchen
    Terrine de Porc, Veau, et Jambon (Pork and Veal Pâté with Ham)
    from Whisk: a food blog
    Pâté de Veau et Porc avec Foie (Pork and Veal Pâté with Liver)
    from Not Eating Out in New York
    Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
    from Habeas Brûlée

    Chapter 10 - Desserts and Cakes Pralin (Caramelized Almonds) Créme Anglaise (Light Custard Sauce) Créme Pâtissière (Custard Filling) Créme Saint-Honoré (Custard Filling with Beaten Egg Whites) Frangipane (Almond Custard Filling) Sauce aux Framboises (Fresh Raspberry Sauce) Sauce aux Fraises (Fresh Strawberry Sauce) Créme Plombières Pralinée (Caramel Almond Cream - a cold dessert) Bavarois à l'Orange (Orange Bavarian Cream - a cold desert) Riz à l'Impératrice (Bavarian Cream with Rice and Fruits - a cold dessert) Mousse à l'Orange (Orange Mousse - a frozen dessert) Mousseline au Chocolat/Mayonnaise au Chocolat/Fondant au Chocolat (Chocolate Mousse - a cold dessert) Charlotte Malakoff aux Fraises (Almond Cream with Fresh Strawberries - a cold dessert) Charlotte Chantilly, aux Fraises/aux Framboises (Strawberry or Raspberry Cream - a cold dessert) Créme Renversée au Caramel (Caramel Custard, Unmolded - warm or cold) Diplomate Pouding de Cabinet (Custard with Glacéed Fruits, Unmolded - a warm or cold dessert) Soufflé à la Vanille (Vanilla Souflé) Soufflé à l'Orange (Orange Soufflé with Cointreau, Curaçao, Grand Marnier, Etc.) Soufflé au Chocolat (Chocolate Soufflé) Soufflé Démoulé aux Macarons (Rum and Macaroon Soufflé, Unmolded - a cold dessert) île Flottante (Caramel Almond Soufflé, Unmolded - a cold dessert) Charlotte aux Pommes (Apple Charlotte, Unmolded - a hot or cold dessert) Pommes Normande en Belle Vue (Applesauce Caramel Mold - a warm or cold dessert) Pouding Alsacien (Gratin of Sautéed Apples - a cold dessert) Aspic de Pommes (Rum-Flavoured Apple Aspic, Unmolded - a cold dessert) Pommes à la Sévillane (Apples braised in Butter, Orange Sauce - a hot or cold dessert) Oranges Glacées (Glazed Oranges - a cold dessert) Pêches Cardinal (Compote of Fresh Peaches with Raspberry Purée - a cold dessert) Poires au Gratin (Pears Baked with Macaroons - a hot or cold dessert) Flan des Isles (Pineapple Custard, Unmolded - a cold dessert) Tarte aux Pommes (Apple Tart - warm or cold) Tarte Normande aux Pommes (Custard Apple Tart - to be served hot) La Tarte des Demoiselles Tatin (Upside-down Apple Tart - hot or cold) Tarte aux Abricots/Pêches (Fresh Apricot or Peach Tart - warm or cold) Tarte aux Fraises (Fresh Strawberry Tart - cold) Tarte aux Poires à la Bourdaloue (Pear and Almond Tart - tepid or cold) Tarte aux Cerises, Flambée (Cherry Tart Flambée) Tarte à l'Ananas (Pineapple Tart) Tarte au Citron/Limettes (Lemon or Lime Soufflé Tart - hot) Tarte au Citron et aux Amandes (Lemon and Almond Tart - cold ) Tarte au Fromage Frais (Cream Cheese Tart - hot or cold) Crêpes Fines Sucrées (Light Batter - for crêpes Suzette) Crêpes à la Levure (Yeast Batter - for stuffed Crêpes) Crêpes Soufflées (Raised Batter - for stuffed crêpes) Crêpes Suzette (Crêpes with Orange Butter, Flambées) Crêpes Fourrées et Flambées (Crêpes with Orange-almond Butter, Flambées) Crêpes Fourrées, Frangipane (Crêpes with Almond Cream) Clafouti (Cherry Flan) Babas au Rhum (Rum Babas) Savarin (Savarin) Biscuits à la Cuiller (Ladyfingers) Biscuit au Beurre (Butter Spongecake) Gâteau à l'Orange (Orange Spongecake) Gâteau Fourré à la Créme d'Orange (Spongecake with Orange-butter Filling) Reine de Saba (Chocolate and Almond Cake) Le Marquis (Chocolate Spongecake) Créme au Beurre, Ménagère (Butter Cream I) Créme au Beurre, au Sucre Cuit (Butter Cream II - with sugar syrup) Créme au Beurre, à l'Anglaise (Butter Cream III - with custard base) Glaçage au Chocolat (Chocolate-butter Icing)

    Pralin (Caramelized Almonds)
    from A cat in the kitchen
    Créme Anglaise (Light Custard Sauce)
    from Whisk: a food blog
    Créme Pâtissière (Custard Filling)
    from C'est Bon
    Créme Saint-Honoré (Custard Filling with Beaten Egg Whites)
    from La Cerise
    Frangipane (Almond Custard Filling)
    from Natalie's Killer Cuisine
    Sauce aux Framboises (Fresh Raspberry Sauce)
    from Food Blogga
    Sauce aux Fraises (Fresh Strawberry Sauce)
    from Sugar & Spice
    Créme Plombières Pralinée (Caramel Almond Cream - a cold dessert)
    from smittenkitchen
    Bavarois à l'Orange (Orange Bavarian Cream - a cold desert)
    from Whisk: a food blog
    Riz à l'Impératrice (Bavarian Cream with Rice and Fruits - a cold dessert)
    from One Perfect Bite
    Mousse à l'Orange (Orange Mousse - a frozen dessert)
    from Whisk: a food blog
    Mousseline au Chocolat/Mayonnaise au Chocolat/Fondant au Chocolat (Chocolate Mousse - a cold dessert)
    from David Lebovitz
    Charlotte Malakoff aux Fraises (Almond Cream with Fresh Strawberries - a cold dessert)
    from Tartelette
    Charlotte Chantilly, aux Fraises/aux Framboises (Strawberry or Raspberry Cream - a cold dessert)
    from La Tartine Gourmande
    Créme Renversée au Caramel (Caramel Custard, Unmolded - warm or cold)
    from Whisk: a food blog
    Diplomate Pouding de Cabinet (Custard with Glacéed Fruits, Unmolded - a warm or cold dessert)
    from [Your Blog Here]
    Soufflé à la Vanille (Vanilla Souflé)
    from La Tartine Gourmande
    Soufflé à l'Orange (Orange Soufflé with Cointreau, Curaçao, Grand Marnier, Etc.)
    from Librari[d]an
    Soufflé au Chocolat (Chocolate Soufflé)
    from seven second rhapsody
    Soufflé Démoulé aux Macarons (Rum and Macaroon Soufflé, Unmolded - a cold dessert)
    from [Your Blog Here]
    île Flottante (Caramel Almond Soufflé, Unmolded - a cold dessert)
    from Whisk: a food blog
    Charlotte aux Pommes (Apple Charlotte, Unmolded - a hot or cold dessert)
    from Whisk: a food blog
    Pommes Normande en Belle Vue (Applesauce Caramel Mold - a warm or cold dessert)
    from Murray Hill 5
    Pouding Alsacien (Gratin of Sautéed Apples - a cold dessert)
    from [Your Blog Here]
    Aspic de Pommes (Rum-Flavoured Apple Aspic, Unmolded - a cold dessert)
    from [Your Blog Here]
    Pommes à la Sévillane (Apples braised in Butter, Orange Sauce - a hot or cold dessert)
    from [Your Blog Here]
    Oranges Glacées (Glazed Oranges - a cold dessert)
    from [Your Blog Here]
    Pêches Cardinal (Compote of Fresh Peaches with Raspberry Purée - a cold dessert)
    from foodperson
    Poires au Gratin (Pears Baked with Macaroons - a hot or cold dessert)
    from A Spoonful of Sugar
    Flan des Isles (Pineapple Custard, Unmolded - a cold dessert)
    from Dhaggit's Kitchen
    Tarte aux Pommes (Apple Tart - warm or cold)
    from Whisk: a food blog
    Tarte Normande aux Pommes (Custard Apple Tart - to be served hot)
    from A Cooking Life
    La Tarte des Demoiselles Tatin (Upside-down Apple Tart - hot or cold)
    from Culinary Cory
    Tarte aux Abricots/Pêches (Fresh Apricot or Peach Tart - warm or cold)
    from La Cerise
    Tarte aux Fraises (Fresh Strawberry Tart - cold)
    from Whisk: a food blog
    Tarte aux Poires à la Bourdaloue (Pear and Almond Tart - tepid or cold)
    from notes from my food diary
    Tarte aux Cerises, Flambée (Cherry Tart Flambée)
    from [Your Blog Here]
    Tarte à l'Ananas (Pineapple Tart)
    from Life's Smörgasbord
    Tarte au Citron/Limettes (Lemon or Lime Soufflé Tart - hot)
    from Whisk: a food blog
    Tarte au Citron et aux Amandes (Lemon and Almond Tart - cold )
    from 101 Cookbooks
    Tarte au Fromage Frais (Cream Cheese Tart - hot or cold)
    from Chocolate & Zucchini
    Crêpes Fines Sucrées (Light Batter - for crêpes Suzette)
    from Whisk: a food blog
    Crêpes à la Levure (Yeast Batter - for stuffed Crêpes)
    from About.com Moroccan Food
    Crêpes Soufflées (Raised Batter - for stuffed crêpes)
    from [Your Blog Here]
    Crêpes Suzette (Crêpes with Orange Butter, Flambées)
    from Daisy Lane Cakes
    Crêpes Fourrées et Flambées (Crêpes with Orange-almond Butter, Flambées)
    from [Your Blog Here]
    Crêpes Fourrées, Frangipane (Crêpes with Almond Cream)
    from [Your Blog Here]
    Clafouti (Cherry Flan)
    from Cooking with Amy
    Babas au Rhum (Rum Babas)
    from CAFE LYNNYLU
    Savarin (Savarin)
    from Whisk: a food blog
    Biscuits à la Cuiller (Ladyfingers)
    from La Cerise
    Biscuit au Beurre (Butter Spongecake)
    from Viet World Kitchen
    Gâteau à l'Orange (Orange Spongecake)
    from Baking Bites
    Gâteau Fourré à la Créme d'Orange (Spongecake with Orange-butter Filling)
    from Zoë Bakes
    Reine de Saba (Chocolate and Almond Cake)
    from She's In the Kitchen
    Le Marquis (Chocolate Spongecake)
    from TasteFood
    Créme au Beurre, Ménagère (Butter Cream I)
    from Cooking for Engineers
    Créme au Beurre, au Sucre Cuit (Butter Cream II - with sugar syrup)
    from Sass & Veracity
    Créme au Beurre, à l'Anglaise (Butter Cream III - with custard base)
    from The Pastry Project
    Glaçage au Chocolat (Chocolate-butter Icing)
    from Sweet Napa
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