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Glorious French Food: A Fresh Approach to the Classics

Recipes listed from this edition: 226

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Recipe Title	Page	Reviews	Rating
Fresh Fava Bean "Cassoulet" with Foie Gras ("Cassoulet" aux Feves et au Foie Gras)	470	0
Baked Bean and Duck Casserole (Cassoulet)	469	0
Pork and Cabbage Soup (Potee)	464	0
Poached Beef Tenderloin with Pot-au-Feu Vegetables (Boeuf a la Ficelle)	462	0
Chicken Poached in Beef Broth (Poule au Pot)	460	0
Sweet and Sour Tomato Sauce (Sauce de Tomates a l'Aigre-Douce)	460	0
Red Wine Pot-au-Feu with Short Ribs (Pot-au-Feu de Plat de Cote au Vin Rouge)	459	0
Farmhouse Style Poached Beef and Vegetables (Pot-au-Feu)	456	0
Beef Stroganoff	453	0
Quick Tomato Cream Sauce	452	0
Saute of Beef or Lamb en Surprise (Saute de Boeuf ou d'Agneau en Surprise)	451	0
Pasta Dough	449	0
Meat-Filled Ravioli (Ravioli Farcis a la Viande)	448	0
Beef Hash Gratin (Hachis de Boeuf au Gratin)	446	0
Gratin of Leftover Beef with Onions (Boeuf en Mirotin)	445	0
Provencal Lamb Stew (Mouton en Daube a la Provencal)	440	0
Beef Stew with Pearl Onions, Mushrooms and Bacon (Boeuf a la Bourguignonne)	438	0
Braised Veal Shanks (Osso Buco) with Vegetable "Confiture" (Jarrets de Veau Breaises avec leur Confiture de Legumes)	433	0
Braised Lamb Shanks with Red Wine (Jarrets d'Agneau au Vin Rouge)	432	0
Leg or Shoulder of Lamb Braised for Seven Hours (Gigot ou Epaule d'Agneau a la Sept Heures)	430	0
Veal Shoulder Pot Roast with Morels (Fricandeau aux Morilles)	428	0
Cold Beef Terrine (Terrine de Boeuf en Gelee)	427	0
Cold French Style Pot Roast (Boeuf a la Mode Froid)	426	0
Basic Boeuf a la Mode	425	0
Sweetbread Terrine (Terrine de Ris de Veau)	417	0
Braised Sweetbreads in the Style of a Blanquette (Blanquette de Ris de Veau)	415	0
Quick and Simple Blanquette	413	0
Veloute Sauce	413	0
Veal Chops with Vegetable Blanquette (Cotes de Veau avec leur Blanquette de Legumes)	412	0
Creamy Veal Stew with Mushrooms and Baby Onions (Blanquette de Veau a l'Ancienne)	410	0
Hare with Vinegar and Pepper Sauce (Lievre, Sauce Poivrade)	406	0
Grilled Young Rabbit (Laperau Grille)	404	0
Long-Braised Rabbit (Lapin Braise a l'Ancienne)	402	0
Rabbit with Mustard (Lapin a la Moutarde)	400	0
Fricassee of Young Rabbit with Pearl Onions, Bacon and Mushrooms (Lapereau en Gibelotte)	397	0
Duck with Turnips (Caneton aux Navets)	392	0
Sauteed or Grilled Duck Breasts with Classic Orange Sauce (Magrets de Canard Sates ou Grilles, Sauce a l'Orange)	390	0
How to Make Brown Duck Broth	389	0
Orange-Glazed Sauteed Duck Breasts (Magrets de Canard Glaces a l'Orange)	388	0
Four Spice Mixture (Quatre Epice)	386	0
Duck Stew (Petite Fricassee de Cuisses de Canard)	385	0
Duck Rillettes (Rillettes de Caneton)	384	0
Wild Mushroom and Duck Confit Salad (Salade Verte au Confit de Canard et aux Champignons Sauvages)	384	0
Duck Confit (Confit de Cuisses de Canard)	382	0
Salad of Sauteed or Grilled Duck Breasts (Salade Verte aux Magrets de Caneton)	381	0
Sauteed Duck Breasts (Maigrets de Caneton a la Poele)	381	0
Squab Salmis (Pigeonneau en Salmis)	377	0
Chicken Fricassee with Spinach and Sorrel (Poulet Fricassee a l'Oseille et aux Epinards	375	0
Dried Chile Puree	375	0
Onion Puree	375	0

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