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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

Cold Leek and Potato and Sorrel Soup (Vichysoisse et Cremed'Osielle)

12

0

Tomato Salad with Shallots (Salade de Tomates aux Echalotes)

15

0

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

16

0

Roasted Tomato Tapenade (Tapenade de Tomates Roties)

19

0

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

19

0

Pamela's Chilled Roast Tomato Soup with Herb Mousse (Le Soupe Froide de Tomate Roties a la Mousse aux Herbes)

20

0

Red Onion Tarte Tatin (Tarte Tatin aux Oignons Rouges)

22

0

Celeriac and Apple Soup with Garlic Confit Cream (Soupe de Celeri-Rave et Pommes a la Creme d'Ail Confit)

25

0

Garlic Confit (Confit d'Ail)

27

0

Artichokes with Black Truffle, Barigoule Style (Artichauts a la Barigoule au Truffe)

30

0

Southwestern Cabbage Soup (Garbure Gersoise)

33

0

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

34

0

French Green Beans Stewed in Butter (Haricots Verts, Facon "Haricots en Conserve')

36

0

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

37

0

Belgian Endive Baked in Honey (Endives au Miel)

39

0

Fried Potatoes, Sarlat-Style (Pommes de Terre Sarladaises)

40

0

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

43

0

Chard Gratin (Gratin de Blettes)

44

0

Confit Potato Fries, Sarlat-Style (Frites Confits a la Sarladaise)

47

0

Traditional Tomato Ketchup (Ketchup de Tomates)

48

0

Caramel or Hazelnut Praline Peaches with Vanilla Cream (Peches a la Sauce Caramel ou a la Sauce Pralinee avec Creme de Vanille)

52

0

Vanilla Cream (Creme de Vanille)

53

0

Strawberry Shrub (Sharbat de Fraises)

55

0

Trout Baked in Parchment Paper (Truite en Papillote)

61

0

Pamela's Fish Pie (Parmentier de Pecheur )

62

0

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

65

0

Gratin of Mussels with Parsley and Garlic (Gratin de Moules)

66

0

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

69

0

Flambeed Lagoustines, Perigord-Style (Langoustines Flambees, facon Perigordine)

70

0

Sauteed Cod with Jerusalem Artichokes (Cabillaud Saute et Topinambours)

72

0

Herb-Roasted Halibut on a Bed of Summer Vegetables (Fletan Roti sur Lit de Legumes Estivaux)

75

0

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

76

0

Duck, Pork, Prune and Walnut Terrine (Terrine du Canard, Porc, Pruneaux et Noix)

83

0

Grilled Duck Breasts (Maigrets de Canard)

84

0

Blackcurrant Sauce for Duck Maigrets

85

0

Duck Confit

87

0

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

91

0

Duck Breast Filets with Honey and Mustard (Aguillettes de Canard au Miel et a la Moutarde)

92

0

Braised Venison on Roasted Pumpkin (Civet de Serf sur lit de Citrouille Rotie)

95

0

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

96

0

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

101

0

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

103

0

French-Style Peas (Petits Pois a la Francaise)

104

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

Beef Pot Roast (Boeuf a la Mode)

112

0

Cold Jellied Beef (Boeuf a la Mode en Gelee)

114

0

Beetroot and Horseradish Puree (Puree de Bettraves au Raifort)

115

0

Bruno's Meatballs with Garlic-Roasted Tomatoes (Boulette de Bruno aux Tomates Roties a l'Ail)

117

0

Summer Chicken Salad (Salade de Poulet Estivale)

118

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

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