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French Recipes

Blanquette De Veau

For meat and vegetables:
2 3/4 Pound veal breast (bone in)
1 Pound boneless veal shoulder, trimmed and cut into 2-inch pieces
2 1/2 Quart water
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 black peppercorns
2 onions, halved
4 carrots, quartered crosswise
1 leek (white and pale green parts only), halved lengthwise and cut crosswise
into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 Pound mushrooms, quartered

For sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 large egg yolks
2 tablespoons creme fraiche
1-1/2 tablespoons fresh lemon juice

Stew meat and vegetables: Cut meat away from veal breastbone, reserving 
bone, and cut meat into 2-inch pieces. 

Bring veal breast and shoulder, veal bone, and water to a boil over moderate 
heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, 
wrap parsley, thyme, bay leaf, and peppercorns in a small square of 
cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and 
onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 
hours. 

Preheat oven to 300 F. 

Transfer veal with a slotted spoon to a heatproof serving dish and keep 
warm in oven, covered with foil. 

Discard veal bone, onions, and bouquet garni, then pour stock through a fine 
sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, 
and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving 
dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes. 

While stock is reducing, heat butter in a 10-inch heavy skillet over 
moderate heat until foam subsides, then cook mushrooms, stirring, until just 
tender, 6 to 8 minutes. Transfer to serving dish and season veal and 
vegetables with salt and pepper. Keep warm in oven. 

Make sauce: Melt butter in a 2- to 3-quart heavy saucepan over moderately 
low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let 
brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and creme fraiche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160 F on an instant-read thermometer and coats back of a wooden spoon. 

Season sauce with salt and pepper and pour over veal and vegetables.


Boeuf Bourguignon

1/4 Pound thick-sliced bacon, cut into 1-inch pieces
3 Pound boneless beef chuck, cut into 2-inch pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves (not California)
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy)
1 Pound small (1 1/2-inch) boiling onions or pearl onions
1 Pound mushrooms, quartered if large

Cook bacon in boiling salted water 3 minutes, then drain. 

Pat beef dry and season with salt and pepper. Divide flour and beef between 
2 (1-quart) sealable plastic bags, seal, then shake to coat meat. 

Heat 1  tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart 
heavy pot over moderately high heat until hot but not smoking, then brown 
beef well on all sides in 2 or 3 batches, without crowding, adding remaining 
tablespoon oil as needed. Transfer to a bowl. 

Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling 
over high heat 1 minute, stirring and scraping up brown bits, then pour over 
beef. 

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen 
string to make a bouquet garni (tuck cloves into celery so they don't fall 
out). 

Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam 
subsides, then saute bacon, stirring, 2 minutes. Add chopped onions, garlic, 
and carrots, then saute, stirring, until onions are pale golden, about 5 
minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat 
with juices, and bouquet garni and simmer gently, partially covered, until 
meat is tender, 3 1/2 to 4 hours. 

While meat simmers, blanch boiling onions in boiling salted water 1 minute 
and drain in a colander. Rinse under cold running water, then peel. 

Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high 
heat until foam subsides, then sauté  boiling onions, stirring occasionally, 
until browned in patches. Season with salt and pepper. Add 2 cups water (1 
1/2 cups if using pearl onions), then simmer, partially covered, until 
onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, 
until liquid is reduced to a glaze, 5 to 10 minutes. 

Heat remaining tablespoon butter in a large nonstick skillet over moderately 
high heat until foam subsides, then sauté mushrooms, stirring, until golden 
brown and any liquid mushrooms give off is evaporated, about 8 minutes. 
Season with salt and pepper. 

Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.


Bouillabaisse

3/4 cup light olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and
deveined

1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped 
tomatoes, and garlic. Cook and stir over a low heat for a few minutes until 
all vegetables are soft.
2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine. 
3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but 
still firm. Fish should not be falling apart. 4 Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.


Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

 Preheat oven to 350F. Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.


Coq Au Vin

4 skinless, boneless chicken breast halves
2 cups small whole fresh mushrooms
1 cup thinly sliced carrots
1 cup Burgundy wine
16 pearl onions, peeled
1 tablespoon bacon bits
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground black pepper
1 bay leaf
1-1/2 cups cold water
1/8 cup all-purpose flour

1. Spray a large non-stick skillet with cooking spray. Saute chicken over 
medium heat for about 15 minutes, or until lightly browned on both sides. 
2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, 
marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce 
heat to low; cover and simmer for 25 minutes, or until chicken is cooked 
through and no longer pink inside. 
3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside. 
4. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.


Coquilles St.-Jacques

1-1/2 Pound medium sea scallops (24 to 28), 
1/4 cup dry vermouth
1-1/2 tablespoons minced shallot
1-1/2 tablespoons white-wine vinegar
1-1/2 tablespoons dry white wine
1 tablespoon cold water
9 tablespoons cold unsalted butter, cut into tablespoon pieces
1-1/2 teaspoons finely chopped fresh tarragon

Marinate scallops in vermouth 15 minutes. 

Make beurre blanc: Simmer shallot in vinegar and wine in a small heavy 
saucepan until liquid is reduced to about 1 tablespoon. Remove from heat and add water. Reduce heat to low and cook, whisking in 6 tablespoons butter 1 tablespoon at a time, adding each new piece before previous one 
has melted completely and occasionally lifting pan from heat to cool mixture. (Sauce must not get hot enough to liquefy; it should be the consistency of a thin hollandaise.) Remove from heat and whisk in tarragon and salt and pepper to taste. Keep warm off heat, covered. 

Cook scallops: Drain scallops and pat dry between paper towels. Heat 1 1/2 tablespoons of remaining butter in a 12-inch nonstick skillet over 
moderately high heat until foam subsides. While butter is heating, season 
half of scallops with salt and pepper. Saute  scallops, turning once, until 
just cooked through, about 4 minutes total. Wipe out skillet and saute
remaining scallops in remaining 1 1/2 tablespoons butter in same manner. 

Serve scallops with beurre blanc.


Lamb En Daube

Shoulder of lamb, boned, larded, and cut in thick slices
Salt, freshly ground black pepper, thyme, basil
1 small onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
Red wine
2 medium onions, chopped
8 slices bacon or salt pork, chopped
1/2 cup chopped parsley
Orange rind
Slices of larding pork

Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 
teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely 
chopped cloves garlic, and enough red wine to cover. Marinate for 2 hours. 

Arrange one half of the lamb slices on the bottom of a terrine or casserole. 
The meat must be packed in to fit together tightly, so be sure select the 
right size casserole. Add a layer of the chopped onion, bacon or salt pork, 
and remaining garlic with the parsley and a little thyme and basil, all 
mixed together. Top with a few pieces of orange rind. Arrange rest of meat 
in casserole, packing it tightly on top of the layer of seasoning. Strain 
the marinade and add enough of the liquid to barely cover the meat. Put 
strips of larding pork on top, cover and bake in a 325 F. oven for 2 hours. 
Reduce heat to 300  and cook for another 1 1/2 hours. Finally, reduce heat 
to 275 F. and cook for 1 hour.


Pate De Campagne

2 and one quarter pounds pork, both lean and fatty, cut in 1-inch chunks
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 small onion, minced
40 sprigs fresh thyme
9 dried, imported bay leaves
11 ounces fresh pork liver
10 peppercorns
1/2 teaspoon fine sea salt, or to taste
1/4 teaspoon ground allspice

Cornichons, for garnish
.
1. Place the pork, olive oil, shallots, onion, all but six sprigs of the 
thyme, and all but six of the bay leaves, and the remaining herbs and salt 
in a large, non-reactive bowl and toss so that all is thoroughly combined. 
Cover and refrigerate for 24 hours. 

2. Remove the bay leaves and the thyme from the pork, and transfer the meat to a food processor. Process until the meat is coarsely chopped. The meat 
needs to be in uneven pieces to give texture to the pate . 

3. Place the liver in the food processor and puree it. Add it to the pork 
and other ingredients in the bowl and toss until all the ingredients are 
thoroughly combined. Cook a teaspoonful of the mixture to taste for 
seasoning, remembering that when the pate  is chilled its seasoning will be 
muted. Adjust the seasoning if necessary. 

4. Place three of the bay leaves and three generous sprigs of thyme on the 
bottom of an 8 cup (2 liter) porcelain terrine mold, or other non-reactive 
container. Top with half the pork mixture, smoothing and pressing it into 
the terrine, then top with the remaining three sprigs of thyme. Cover with 
the remaining pork mixture, smoothing it out and pressing it down into the 
terrine, then top that with the remaining three bay leaves. Top with 
parchment paper and then either the lid of the terrine mold, or a piece of 
aluminum foil. Place the terrine mold into a pan large enough to hold it 
with room to spare, and pour in boiling water half way up the sides of the 
terrine mold Bake until the terrine is cooked through and registers about 
170 F on a meat thermometer inserted into the center of the terrine, about 2 
hours. 

5. Remove from the oven and let cool. Place at least 3 one-pound weights 
on the parchment paper atop the terrine, to weight it down, and when it has 
reached room temperature refrigerate it for at least 24 hours. Serve 
chilled, with plenty of cornichons alongside.


Pot Au Feu

5 pounds beef including top or bottom round, beef cheeks, and pot roast
1 tablespoon coarse sea salt
1 pound small onions
6 cloves
6 small turnips, peeled and quartered
1 medium rutabaga, peeled and cut in eighths
12 medium leeks, trimmed and tied in two bundles of six each
1-1/2 pounds carrots, trimmed, peeled, and cut in half, then in quarters
lengthwise
2 pounds celery root, peeled and cut in 4 x 1/2-inch sticks
1 bouquet garni
10 peppercorns
2 dried, imported bay leaves
1 marrow bone
6 slices day-old bread
2 cloves garlic, peeled

Condiments:
Coarse sea salt
Cornichons
Pickled onions
Horseradish
Mustards

1. Tie the top or bottom round, the beef checks, and the pot roast 
separately so they are compact and don't fall apart during cooking. Place 
them, with the oxtails, in a large, deep stockpot. Add the salt, cover by at 
least two inches with water and bring just to a boil, then reduce the heat 
so the liquid is simmering. When impurities begin to rise to the surface of 
the water skim them off, and continue skimming until you see no more 
impurities, which should take about 20 minutes. 

2. Pierce the onions with the cloves and cut the onions in half. 

3. Add half the vegetables and the bouquet garni to the meat in the pot and 
make sure all is covered by at least one inch with water. Add half the 
peppercorns, cover, and bring just to a boil. Adjust the heat so the liquid 
is simmering   it shouldn't boil or the meat will be tough. Cook, partially 
covered, for at least three hours. 

4. Remove the meat from the broth. Strain the broth and discard vegetables. 
Return broth to the pot and add bay leaves. Bring it just to a boil. Add the 
carrots and the rutabaga and cook until they're beginning to turn tender, 
about 10 minutes. Add the turnips and onions and cook until they're 
beginning to turn tender, about 10 minutes. Add celery root and leeks and 
cook until they, and all the vegetables, are tender through. Remove 
vegetables from the broth and place them in a shallow bowl. Moisten with 
some of the broth, cover, and keep them warm. Add the meat back to the broth along with the marrow bone and simmer for 15 minutes. Remove the meat from the broth, drizzle it with a ladle or two of broth and keep it warm. 

5. Rub each piece of bread with garlic and place it in the bottom of a 
shallow bowl. Pour equal amounts of broth over it and serve as a first 
course. 

6. Remove the strings from the meat and cut the pieces either into thick 
slices or into chunks. Arrange the meat on a warmed platter surrounded with 
the vegetables. Serve it with the condiments alongside.


Quiche Lorraine

1 recipe pastry for a 9 inch single crust pie
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper

 Preheat oven to 425F. 2 Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300F  and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.



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