French Country Kitchen: The Undiscovered Glories of French Regional Cuisine

Boule Campagnarde

Page 21

Batards Boulangers

Page 22

Basic Vinaigrette Dressing

Page 30

Petite Friture de Poissons (Fried Smelts)

Page 35

Jambon Persille (Jellied Ham with Parsley)

Page 36

Rillettes de Lapin (Potted Rabbit)

Page 38

Pate Bourbonnais

Page 40

Rillets a la Tourangelle

Page 42

Terrine de Saumon et de Brochet (Salmon and Pike Terrine)

Page 44

Brandade de Morue (Salt Cod Spread)

Page 45

Tapenade (Tuna, Anchovy and Olive Spread)

Page 47

Croustade Comtoise (Country Ham and Cheese Tart)

Page 48

Flammen Kuechen (Bacon and Cheese Tart)

Page 50

Flamiche aux Poireaux (Leek Tart)

Page 52

Pissaladiere (Anchovy, Onion and Tomato Tart)

Page 54

Tarte Lyonnais (Onion and Goat Cheese Pie)

Page 56

Pan Bagnat (Vegetable Sandwich Loaf)

Page 58

Caillettes de l'Ardeche (Sausage and Swiss Chard Cakes)

Page 60

Boudins Basque aux Fruits de Mer (Seafood Sausage)

Page 62

Gratin d'Endives aux Crevettes (Endive and Shrimp Gratin)

Page 64

Sardines a la Menthe (Fresh Sardines Stuffed with Mint and Spinach)

Page 66

Harengs Marinee a la Boulonnais (Marinated Herring)

Page 67

Moules Marinees a la Dieppoise (Marinated Mussels)

Page 69

Escargots a la Sommeroise (Snails with Anchovies and Walnuts)

Page 71

Salade de Confit de Canard (Preserved Duck Gizzard Salad)

Page 73

Totelots (Hot Noodle and Egg Salad)

Page 77

Salade de Crevettes aux Pommes (Shrimp and Apple Salad)

Page 79

Frisee aux Betteraves et au Lard (Chicory and Beet Salad with Bacon)

Page 80

Tomates aux Crevettes Valenciennes (Tomatoes Stuffed with Shrimp)

Page 82

Salade Alsacienne (Cheese, Tongue and Vegetable Salad)

Page 83

Salade de Lentilles aux Saucisses (Lentil and Sausage Salad)

Page 85

Salade de Pommes de Terre aux Poissons (Potato and Fish Salad)

Page 86

Salade de Boeuf Gribiche (Beef and Vegetable Salad)

Page 88

Soupe de Moules au Safran (Mussel Soup with Saffron)

Page 89

Soupe a l'Ail (Garlic Soup)

Page 91

Soupe de Poissons

Page 92

Soupe au Choux et au Roquefort Cabbage Soup with Roquefort)

Page 95

Soupe au Marrons et au Poulet (Chestnut Soup with Chicken)

Page 97

Soupe aux Grenouilles (Frogs' Leg soup)

Page 98

Potage aux Pois Chiches (Chick Pea Soup)

Page 100

Soupe au Potiron et Jambon (Pumpkin Soup with Ham)

Page 102

Oeufs Farcis a la Provencal (Frittered Eggs Stuffed with Anchovies and Olives)

Page 104

Piperade (Eggs with Ham and Vegetables)

Page 106

Omelette Fermiere (Farmhouse Ham, Potato and Walnut Omelet)

Page 107

Brouillard aux Cepes (Scrambled Eggs with Wild Mushrooms)

Page 109

Oeufs en Meurette (Eggs Poached in Red Wine)

Page 110

Oeufs a la Tripe (Hard Boiled Eggs with Onions)

Page 112

Oeufs Dur a la Charentaise (Hard Boiled Eggs with Oysters and Mushrooms)

Page 113

Oeufs a la Bigarade (Poached Eggs with Orange and Tomato Sauce)

Page 115

Bar Grille a la Landaise (Grilled Bass with Herb Sauce)

Page 120

Daurade aux Legumes (Baked Sea Bream with Vegetables)

Page 122

Fricassee de Cabillaud aux Poivrons (Cod with Onions and Bell Peppers)

Page 124

Stoficado (Codfish Stew)

Page 125

Anguilles au Vert (Cold Eels with Spinach and Herbs)

Page 127

Matelote d'Anguilles a l'Angevine (Eel Stew with Mushrooms)

Page 128

Cuisses de Grenouilles a la Solognaise (Sauteed Frogs' Legs with Wild Mushrooms)

Page 130

Mouelade (Curried Creamed Mussels)

Page 132

Attereau de Moules (Skewered Mussels and Mushrooms)

Page 134

Harengs a la Lyonnaise (Sauteed Herring and Onions)

Page 136

Gratin de Sardines a la Basquaise (Gratin of Sardines withTomatoes and Peppers)

Page 137

Huitres aux Epinards (Baked Oysters and Spinach)

Page 138

Supremes de Brochet a la Bourguignonne (Pike Poached with Onions and Mushrooms in Red Wine)

Page 140

Saumon Poche a l'Estragon

Page 142

Coquilles St.-Jacques aux Amandes (Sauteed Scallops with Almonds)

Page 144

Alose a la Bordelaise (Shad with Shallots and Tomatoes)

Page 145

Crevettes a la Chalonnaise (Shrimp in Champagne Sauce)

Page 147

Saute de Crevettes a la Bernaise (Shrimps, Mushrooms and Bell Pepper Saute)

Page 149

Raie Grenobloise (Skate with Capers and Brown Butter)

Page 150

Escargots a la Dijonnaise (Snails with Mustard Butter)

Page 152

Filets de Sole aux Asperges et Amandes (Sole with Asparagus and Almonds)

Page 153

Chiperons en su Tinta (Squid Stewed in Ink)

Page 155

Thon a la Nicoise (Tuna with Tomatoes and Olives)

Page 157

Poehouse Maeonnaise (Freshwater Fish Stew)

Page 159

Chaudree (Atlantic Fish Stew)

Page 161

Cotriade (Fish and Potato Stew)

Page 163

Coq a la Biere (Chicken Braised in Beer)

Page 167

Poularde aux Noix et a l'Estragon (Chicken with Walnuts and Tarragon)

Page 169

Poulet a la Mentonnaise (Chicken with Mushrooms, Potatoes and Olives

Page 171

Poulet Saute Grand-Mere (Sauteed Chicken and Mushroom)

Page 173

Poulet au Comte (Baked Chicken with Comte Cheese)

Page 175

Coq au Riesling (Chicken Simmered in Riesling)

Page 177

Potee Champenoise (Chicken and Cabbage Stew)

Page 178

Jambonettes de Volailles Farcies (Stuffed Chicken Thighs)

Page 180

Coq Mijote aux Cepes (Stewed Chicken with Wild Mushrooms)

Page 182

Boudins Blancs a la Normande (White Sausage with Onions and Apples)

Page 184

Salmi de Pigeon (Braised Squab and Vegetables)

Page 187

Caneton Roti a la Champenoise (Roast Duck with Champagne Sauce)

Page 189

Canard aux Olives (Roast Duck with Olives)

Page 191

Caneton au Cidre (Duck Braised in Cider with Morels)

Page 193

Confit de Canard (Preserved Duck)

Page 195

Canard aux Navets (Duck with Turnips)

Page 197

Fricassee d'Oie aux Marrons (Goose and Chestnut Fricassee)

Page 199

Daube d'Oie aux Saucisses (Goose Stew with Sausages)

Page 201

Fricandeau de Faisan aux Chanterelles (Pheasant with Wild Mushrooms)

Page 203

Faisan en Chartreuse (Braised Pheasant with Sauerkraut and Sausages)

Page 205

Pintade au Vin Rouge (Guinea Hen Braised in Red Wine)

Page 207

Cailles Etouffees a la Flamande (Smothered Quail with Onions)

Page 209

Cailles a la Basquaise (Quail with Tomatoes, Peppers and Rice)

Page 211

Cailles aux Raisins et Champignons (Roast Quail with Grapes and Mushrooms)

Page 213

Perdreaux a la Mode d'Alencon (Braised Partridges with Apples)

Page 214

Miroton Bonne Femme (Braised Leftover Beef)

Page 220

Carbonnade a la Flamande (Beef Braised with Beer)

Page 222

Hoehepot (Oxtail and Meat Stew)

Page 224

Pot-au-Feu (Boiled Beef and Vegetables)

Page 226

Stufatu (Stewed Beef with Olives and Anchovies)

Page 228

Baekenofe (Mixed Meat Stew)

Page 230

Haricot d'Agneau (Braised Lamb and Beans)

Page 232

Gigot a la Solognote (Marinated Roast Leg of Lamb with Capers)

Page 234

Jarrets d'Agneau a l'Auvergnate (Braised Lamb Shanks with Rosemary)

Page 236

Navarin d'Agneau de Sisteron (Sisteron Lamb and Vegetable Stew)

Page 238

veau Poele a l'Ancienne (Casserole-Roasted Veal with Mushrooms)

Page 240

Foie de Veau Roti (Roast Calf's Liver)

Page 242

Ris de Veau aux Raisins et aux Capres (Sweetbreads with Grapes and Capers)

Page 243

Rognons de Veau au Pineau (Sauteed Veal Kidneys in Sweet Wine)

Page 245

Veau a la Berriehonne (Stwed Veal with Poached Eggs)

Page 246

Meurettes de Veau (Veal in Red Wine)

Page 248

Gras-Double a la Lyonnaise (Sauteed Tripe and Onions)

Page 250

Tablier de Sapeur (Tripe Fritters with Gribiche Sauce)

Page 251

Roti de Porc au Vin Blanc (Roast Por Loin in White Wine)

Page 253

Pounti (Ham, Pork and Prune Pie)

Page 255

Charbonnee (Pork and pple Ragout)

Page 257

Jambon au Cidre (Cured Ham Braised in Cider)

Page 258

Tourte au Jambon et aux Cepes (Ham and Wild Mushroom Pie)

Page 260

Hachis de Porc aux Pommes (Pork Hash with Apples)

Page 262

Saupiquet de Jambon (Ham in Vinegar-Cream and Herb Sauce)

Page 264

Cotelettes de Chevreuil a l'Ardennaise (Venison Cutlets with Smoked Ham)

Page 266

Ragout de Chevreuil

Page 268

Civet de Lievre a l'Ardennaise (Jugged Hare)

Page 270

Lapin a la Dijonnaise (Rabbit with Mustard Sauce)

Page 272

Artichauts a la Barigoule (Braised Baby Artichokes)

Page 278

Asperges au Beurre d'Echalotes et d'Estragon (Asparagus with Shallot Butter and Tarragon)

Page 279

Ragout de Feves (Fava Bean Ragout)

Page 281

Moujettes a la Vendeenne (Braised White Beans and Onions)

Page 282

Flageolets a la Creme (Creamed Flageolet Beans)

Page 283

Haricots Verts aux Echalotes (Buttered Green Beans with Shallots)

Page 284

Choux Rouges aux Pommes et aux Marrons (Red Cabbage with Apples and Chestnuts)

Page 286

Tourtons aux Blettes et aux Pignons (Swiss Chard and Pine Nut Cakes)

Page 287

Millas Landais (Cornmeal Cakes)

Page 289

Chieons Flamands (Braised Belgian Endives)

Page 290

Gratin de Fenouil et de Poireaux (Gratin of Fennel and Leeks) (

Page 292

Lentilles au Lard (Lentils with Salt Pork)

Page 293

Champignons au Lard et au Fromage (Mushrooms with Bacon and Cheese)

Page 295

Cepes a la Bordelaise (Wild Mushrooms with Garlic and Parsley)

Page 296

Daube d'Oignons (Onions Braised in Red Wine)

Page 298

Petits Pois Braises a la Dinonnaise (Green Peas Braised with Onions, Lettuce and Herbs)

Page 299

Aligot (Potato, Cheese and Garlic Puree)

Page 300

Pommes de Terre Roties (Roast Potatoes)

Page 302

Gratin Dauphinois (Potato Gratin)

Page 303

Farcon (Glazed Mashed Potatoes and Onions)

Page 305

Criques (Potato Pancakes)

Page 307

Pommes de Terre Sautees a Cru (Sauteed Potatoes)

Page 308

Pommes Frites (French Fried Potatoes)

Page 309

Galettes de Pommes de Terre (Potato Cakes)

Page 310

Tomates Farcies a la Provencale (Baked Stuffed Tomatoes)

Page 311

Puree de Navets et de Carottes (Turnip and Carrot Puree)

Page 312

Ratatouille Gilbert (Simmered Mixed Vegetables)

Page 314

Tian de Courgettes et de Tomates (Gratin of Zucchini, Peppers and Tomatoes)

Page 316

Nouilles a l'Alsacienne (Sauteed Buttered Noodles)

Page 317

Glace au Miel (Honey Ice Cream)

Page 321

Glace aux Pruneaux (Prune Ice Cream)

Page 322

Bugnes (Knotted Lemon Fritters)

Page 324

Poires au Vin Rouge (Pears Poached in Red Wine)

Page 326

Mousse au Chocolat (Chocolate Mousse)

Page 328

Dacquoise (Almond and Hazelnut Butter Cream Meringues)

Page 330

Kugelhopf (Raisin and Almond Yeast Cake)

Page 332

Gateau Basque (Cherry Preserve Cake)

Page 334

Pave au Confit d'Abricots (Chocolate Cake with Apricot Preserves)

Page 336

Tarte aux Quetsches (Purple Plum Tart)

Page 338

Tarte aux Noix (Walnut Tart)

Page 340

Poirat (Peppered Pear and Hazelnut Tart)

Page 342

Tarte au Sucre (Sugar Yeast Tart)

Page 344

Tarte Picarde (Batter Pear Tart)

Page 346

Tarte au Citron (Lemon Tart)

Page 348

Tarte aux Fraises (Strawberry Tart)

Page 350

Tourte de Blettes (Swiss Chard, Apple and Raisin Pie)

Page 352

Terrinee (Baked Rice Pudding)

Page 354

Far Breton (Breton Prune Flan)

Page 355

Clafoutis (Cherry Flan)

Page 356

Tuiles au Chocolat et aux Amandes (Chocolate and Almond Tile Cookies)

Page 358

Sables de Caen (Norman Sugar Cookies)

Page 360