Cooking & Travelling in South-West France

Yabbies with Fennel Broth (Crawfish)

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Veloute of Batavia or Escarole Lettuc and Radish Tops

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Vegetable Soup for Andre

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Tripe and Trotters with Saffron and Radishes

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Stuffed Mushrooms

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Stuffed Cabbage

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Strawberry Salad Inspired by La Mazille

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Stephanie's Cassoulet

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Seven-Hour Leg of Lamb with Anchovy and Garlic

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Salad of Cockscombs and Mushrooms

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Rabbit with Prunes

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Rabbit with Cepes from Le Centenaire

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Quince Jam as Described by La Mazille

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Quail in Vine Leaves Inspired by La Mazille

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Prune and Armagnac Tart

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Potatoes Prepared as for l'Aligot

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Potato with Fresh Cepes or Swiss Brown Mushrooms

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Potato with Dried Cepes

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Paula Wolfert's Caneles de Bordeaux

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Partridge with Autumn Fruits

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Omelette aux Mousserons (or Other Wild Mushrooms)

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Les Jacques (Apple Pancakes, Perigord Style)

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Lentil and Mushroom Soup

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Le Tourin (Onion Soup)

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Le Canele

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La Soupe de Lapin avec sa Fricassee (Rabbit Soup with its Fricassee)

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La Soupe aux Choux (Cabbage Soup)

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La Sobronade (Haricot Bean Soupy Stew)

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Henriette's Wafer Biscuits over the Coals (Les Gaufres)

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Grilled Magret of Duck

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Gratin of Cabbage, Ham and Cantal Cheese

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Goat's Cheese Tart

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Fig Fritters

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Eel with Prunes

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Damien's Pate Brisee (Damien's Shortcrust Pastry)

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Classic Prune Tart

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Apertif Agenais Made with Pruneaux au Monbazillac

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