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Bruno's Cookbook: Recipes and Traditions from a French Country Kitchen

Recipes listed from this edition: 105

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Recipe Title Page Reviews Rating

Yogurt Mousse in a Strawberry Sauce

159

0

Yellow Plum Sorbet (Sorbet de Mirabelles)

201

0

Wild Boar or Pork with Juniper Berries and Gingerbread (Saute de Sanglier ou Porc aux Baies de Genevrier et Pain d'Epice)

107

0

Walnut Wine

210

0

Walnut Tart (Tarte aux Noix)

164

0

Walnut Meringue Cake

172

0

Walnut and Green Olive Tapenade (Tapenade aux Noix et Olives Verts)

19

0

Veal and Morels Stew

216

0

Vanilla Cream (Creme de Vanille)

53

0

Truffle Omelette

197

0

Trout Baked in Parchment Paper (Truite en Papillote)

61

0

Traditional Tomato Ketchup (Ketchup de Tomates)

48

0

Tomato Salad with Shallots (Salade de Tomates aux Echalotes)

15

0

Tarragon Chicken (Poulet a l'Estragon)

127

0

Tarragon and Whitefish Bourride with Arugula Aioli (Bourride de Poisson a l'Estragon avec Aioli Citron et Roqutte)

65

0

Summer Chicken Salad (Salade de Poulet Estivale)

118

0

Stuffed Pigeons with Peas and Carrots (Pigeons Farci sur le lit de Petits Pois et Carottes)

103

0

Strawberry Shrub (Sharbat de Fraises)

55

0

Strawberry Sauce (Coulis de Fraise

159

0

Spring Greens Filling

141

0

Southwestern Cabbage Soup (Garbure Gersoise)

33

0

Snails in Garlic and Butter (Escargots a la Perigordine)

194

0

Six-Hour Leg of Lamb with Garlic and Cream Sauce (Gigot d'Agneau aux Tetes d'Ail et Sauce a la Creme, Cuit pendant six heures)

120

0

Simple Flaky Pastry ((Pate Feuiiletee Facile)

181

0

Seeded Brown Bread (Pain de Campagne aux Graines)

168

0

Sauteed Sliced Baby Turnips and Greens (Petits Navets Saute avec les Feuilles)

43

0

Sauteed Cod with Jerusalem Artichokes (Cabillaud Saute et Topinambours)

72

0

Sauce Gribiche

147

0

Salmon with Sorrel Sauce (Saute de Saumon a la Sauce a la Oseille)

76

0

Roasted Tomato Tapenade (Tapenade de Tomates Roties)

19

0

Roasted Squash Slices with Sage and Walnuts (Courge Roties a la Sauge et aux Noix)

34

0

Roasted Monkfish with Crushed Potatoes (Lotte Rotie avec Pommes de Terres Ecrasee)

69

0

Roasted Lemon Slices (Tranches de Citron Roties)

125

0

Roast Goose with Prune, Onion and Apple Sauce (Roti d'Oie a la Sauce de Pruneaux d'Agen, Oignons et Pommes)

101

0

Rhubarb Cordial

205

0

Red Onion Tarte Tatin (Tarte Tatin aux Oignons Rouges)

22

0

Radish, Goat Cheese and Parsley Salad (Salad de Radis, Cabicou et Persil)

16

0

Rabbit with Prunes

220

0

Puree of Green Beans and Dried White Beans (Puree de Haricots Vert et Flageolets)

37

0

Prunes in Armagnac

226

0

Preserved Pork Loin (Enchaud de Porc)

132

0

Pot-Roasted Pheasant with Quince and Chestnuts (Faisan Roti au Coings et Marrons)

96

0

Pot Roast Chicken Henri IV-Style (Poulet au Pot)

222

0

Pork Roast with Apples (Carre de Porc aux Pommes)

131

0

Perigord-Style Frittata

141

0

Perigord Quiche

148

0

Perigord Confit Duck and Salsify Pie (Tourtiere Perigourdine aux Salsifis)

91

0

Peaches in Red Wine

230

0

Pea Puree with Egg, Asparagus and Chive Oil (Puree de Petits Pois aux Oeuf, Asperges et Huile de Ciboulette)

142

0

Parsleyed Ham (Jambon Persille)

128

0

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