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Mastering the Art of French Cooking Vol.1: The 40th Anniversary Edition

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Sample recipes from Mastering the Art of French Cooking Vol.1: The 40th Anniversary Edition

Leek or Onion and Potato Soup

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and...

(1 Votes)

Onion Soup

The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the de...

(1 Votes)

Flour-based Brown Sauce

This sauce most nearly approaching the traditional demi-glace. Its preliminaires are somewhat exacting, and it requires at least two hour...

(1 Votes)

Hollandaise Sauce

Hollandaise sauce is made of warmed egg yolks flavored with lemon juice, into which butter is gradually incorporated to make a thick, yel...

(1 Votes)

Spinach Souffle

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Unmolded Chicken Liver Custards

These delicate little entrees (also called mousses, pains, and soufflés) are usually baked in individual ramekins and served hot with a b...

(1 Votes)

Crepes

Every French household makes use of crêpes, not only as a festive dessert for Mardi Gras and Candlemas Day, but as an attractive way to t...

(1 Votes)

Mound of French Pancakes Filled with Cream Cheese, Spinach, and Mushrooms

An amusing entrée or main-course dish can be made by piling crêpes, a filling between each, in a shallow baking dish. (It looks like a ma...

(1 Votes)

Scallops Gratineed with Wine, Garlic, and Herbs

This good recipe may be prepared in advance and gratinéed just before serving. The following proportions are sufficient for a first cours...

(1 Votes)

Fresh Mussels Steamed Open in Wine and Flavorings

Here is the simplest version of this most typical of French methods for cooking mussels. They are steamed open in a big pot with wine and...

(1 Votes)

Mayonnaise

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Roast Chicken

You can always judge the quality of a cook or a restaurant by roast chicken. While it does not require years of training to produce a jui...

(1 Votes)

Old-fashioned Chicken Fricasse with Wine-flavored Cream Sauce, Onions, and Mushrooms

For this traditional Sunday dinner dish, which is not difficult to execute, the chicken pieces are turned in hot butter, sprinkled with f...

(1 Votes)

White-braised Onions—Glazed Onions

White-braised onions may be served as they are, or they may be simmered for a moment in a good cream sauce. Use them also as a garnish fo...

(1 Votes)

Stewed Mushrooms

When mushrooms are used in white sauces, or in a garniture in which they must remain white, they are cooked this way.

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Chicken Breasts Sautéed in Butter

Here the chicken breasts are lightly dusted with flour and are sautéed in clarified butter. (Ordinary butter will burn and form black spe...

(1 Votes)

Roast Duck with Orange Sauce

One of the most well known of all the duck dishes, caneton â l’orange, is roast duck decorated with fresh orange segments and accompanied...

(1 Votes)

Brown Chicken Stock

A little concentrated chicken stock is easy to make with the giblets and neck of a chicken and will always give more character to your sa...

(1 Votes)

Bearnaise Sauce

For: steaks, boiled or fried fish, broiled chicken, egg dishes, timbales. Bearnaise sauce differs from hollandaise only in taste and stre...

(1 Votes)

Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly...

(1 Votes)

Brown-braised Onions

Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like coq au vin and boeuf bourguignon, or in ...

(1 Votes)

Sautéed Mushrooms

Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or as an integral part of such dishes as coq a...

(1 Votes)

Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic

This casserole with its full-bodied Mediterranean flavor goes with roast lamb or beef, steaks, chops, or grilled mackerel, tuna, or sword...

(1 Votes)

Veal Stew with Onions and Mushrooms

Blanquette de veau, a much-loved stew in France, is veal simmered in a lightly seasoned white stock. It is served in a sauce velouté made...

(1 Votes)

Sautéed Ham Slices—Cream and Madiera Sauce

Placed on a bed of spinach braised in stock, surrounded with broiled mushrooms or sautéed potatoes, this is a delectable ham dish. Serve ...

(1 Votes)

Peas Braised with Lettuce and Onions

This dish is considered the glory of pea cookery; it should really be served as a separate course and eaten with a spoon. If you wish to ...

(1 Votes)

Braised Rice and Onions

This is a savory mixture of sliced onions, rice, and butter cooked slowly together until they melt into a purée. The natural moisture of ...

(1 Votes)

Chicken Liver Mousse

The following mousse may be packed into a decorative jar and used as a spread for cocktail appetizers, or molded in aspic for an hors d’o...

(1 Votes)

Orange Mousse (A Frozen Dessert)

A becoming way to serve this delicate mousse is in the scooped-out halves of oranges.

(1 Votes)

Apple Charlotte, Unmolded (A Hot or Cold Dessert)

This extremely good dessert is a thick, rum- and apricot-flavored apple purée piled into a cylindrical mold which has been lined with but...

(1 Votes)

Light Custard Sauce

This sauce is a blend of egg yolks, sugar, and milk stirred over heat until it thickens into a light cream. If it comes near the simmer, ...

(1 Votes)

Cherry Flan

The clafouti (also spelled with a final “s” in both singular and plural), which is traditional in the Limousin during the cherry season, ...

(1 Votes)

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