Glorious French Food: A Fresh Approach to the Classics

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Recipe Title	Page	Reviews	Rating
Wild Mushroom and Duck Confit Salad (Salade Verte au Confit de Canard et aux Champignons Sauvages)	384	0
Whole Grilled or Baked Boneless Striped Bass Scented with Fresh Herbs (Bar Americain Desosse Parfume aux Herbes Fraiches)	328	0
White Wine Fish Broth (Fumet de Poisson au Vin Blanc)	308	0
White Chicken Broth (Bouillon Blanc de Volaille)	210	0
Walleye with Sorrel (Sandre a l"oseille)	314	0
Veloute Sauce	413	0
Veal Shoulder Pot Roast with Morels (Fricandeau aux Morilles)	428	0
Veal Chops with Vegetable Blanquette (Cotes de Veau avec leur Blanquette de Legumes)	412	0
Untraditional Raclette (Raclette Improvisee)	144	0
Twice-Baked Mushroom Souffles with Morel Sauce (Souffles a la Suissesse aux Champignons, Sauce Morilles)	138	0
Twice Baked Cheese Souffles with Tomato Sauce (Souffles a la Suissesse)	136	0
Tuna Bourride (Thon en Bourride)	240	0
Trout with Paprika and Almonds (Truite Amandine au Paprika)	300	0
Traditional Raclette (Raclette Traditionelle)	144	0
Tomato Soup	183	0
Tomato Salad (Salade de Tomates)	42	0
Tomato Puree	374	0
Tomato Consomme (Consomme de Tomates)	216	0
The Famous Mont-Saint Michel Omelet (Omelette de la Mere Poulard)	124	0
The Easy Way: Steamed Lobster with Parsley Sauce (Le Moyen Facile: Homard a la Vapeur, Sauce Persillee)	339	0
Sweetbread Terrine (Terrine de Ris de Veau)	417	0
Sweet and Sour Tomato Sauce (Sauce de Tomates a l'Aigre-Douce)	460	0
Steamed Mussels with White Wine, Shallots and Parsley (Moules a la Mariniere)	268	0
Steamed Mussels with Cream, Saffron and Mint (Moules a la Creme au Safran et a la Menthe)	269	0
Squash and Bread Soup (Panade de Courge)	190	0
Squab Salmis (Pigeonneau en Salmis)	377	0
Squab and Flower Salad (Salad de Fleurs au Pigeonneau)	55	0
Sourdough Made with a Homemade Starter	171	0
Sole with Hot Butter and Lemon (Sole Meuniere)	294	0
Sole Braised with Shallots and White Wine (Sole Bercy)	309	0
Skate with Capers and Lemon (Raie a la Grenobloise)	298	0
Simple Green Salad (Salade Verte)	52	0
Shrimp and Sorrel Quiche (Quiche aux Crevettes et a l'Oseille)	160	0
Shaved Fennel Salad (Salade de Fenouil Cru)	41	0
Sea Scallops with Vegetable Broth and Julienned Vegetables (Coquilles Saint-Jacques a la Nage)	284	0
Sea Scallops a la Nage Finished with the Scallops' Roe (Coquilles Saint-Jacques a la Nage et au Beurre de Corail)	286	0
Scrambled Eggs with Morels (Oeufs Brouilles aux Morilles)	127	0
Scrambled Eggs (Oeufs Brouilles)	127	0
Sauteed Striped Bass Fillets with Vegetable "Marmalade" (Saute de Filets de Bar a la Marmalade de Legumes)	301	0
Sauteed or Grilled Duck Breasts with Classic Orange Sauce (Magrets de Canard Sates ou Grilles, Sauce a l'Orange)	390	0
Sauteed Duck Breasts (Maigrets de Caneton a la Poele)	381	0
Sauteed Chicken Breasts in Garlic Bropth with Tomatoes, Spinach, Saffron and Basil (Poulet Saute a la Soupe a l'Ail, et aux Tomates, Safran et Basilic)	196	0
Saute of Beef or Lamb en Surprise (Saute de Boeuf ou d'Agneau en Surprise)	451	0
Sauce Mignonnette	253	0
Sardines Stuffed with Spinach or Swiss Chard and Grilled (Sardines Grillees Farcies aux Epinards ou aux Blettes)	326	0
Salt-Cured Whole Foie Gras (Foie Gras Sale)	99	0
Salmon Fillets with Powdered Cepes and Balsamic Vinegar (Filets de Saumon a la Poudre de Cepes et au Vinaigre Balsamique)	299	0
Salades Composees	60	0
Salad of Sauteed or Grilled Duck Breasts (Salade Verte aux Magrets de Caneton)	381	0
Rooster in Red WineSauce (Coq au Vin)	362	0

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Glorious French Food: A Fresh Approach to the Classics

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