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...

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...

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

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

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

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...

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...

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

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...

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...

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

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...

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

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

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...

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...

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

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...

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 ...

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...

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

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...

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

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 ...

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

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 do...

If you're looking for a showstopper to serve at your next dinner party, then consider including an orange dessert recipe on the menu. This recipe from Julia Child for Orange Mousse will be a refreshing dessert that can be served after just about any meal. If you are a host or hostess who always seems to be short on time, but still wants to serve something special for dessert, then you might want to include this recipe in mind. Simply whip up the mousse the night before and place it in the freezer so that it's ready to serve at the end of the party.

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

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, ...

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