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

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

Page 12

Tomato Salad with Shallots (Salade de Tomates aux Echalotes)

Page 15

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

Page 16

Roasted Tomato Tapenade (Tapenade de Tomates Roties)

Page 19

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

Page 19

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

Page 20

Red Onion Tarte Tatin (Tarte Tatin aux Oignons Rouges)

Page 22

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

Page 25

Garlic Confit (Confit d'Ail)

Page 27

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

Page 30

Southwestern Cabbage Soup (Garbure Gersoise)

Page 33

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

Page 34

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

Page 36

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

Page 37

Belgian Endive Baked in Honey (Endives au Miel)

Page 39

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

Page 40

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

Page 43

Chard Gratin (Gratin de Blettes)

Page 44

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

Page 47

Traditional Tomato Ketchup (Ketchup de Tomates)

Page 48

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

Page 52

Vanilla Cream (Creme de Vanille)

Page 53

Strawberry Shrub (Sharbat de Fraises)

Page 55

Trout Baked in Parchment Paper (Truite en Papillote)

Page 61

Pamela's Fish Pie (Parmentier de Pecheur )

Page 62

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

Page 65

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

Page 66

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

Page 69

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

Page 70

Sauteed Cod with Jerusalem Artichokes (Cabillaud Saute et Topinambours)

Page 72

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

Page 75

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

Page 76

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

Page 83

Grilled Duck Breasts (Maigrets de Canard)

Page 84

Blackcurrant Sauce for Duck Maigrets

Page 85

Duck Confit

Page 87

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

Page 91

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

Page 92

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

Page 95

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

Page 96

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

Page 101

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

Page 103

French-Style Peas (Petits Pois a la Francaise)

Page 104

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

Page 107

Beef Pot Roast (Boeuf a la Mode)

Page 112

Cold Jellied Beef (Boeuf a la Mode en Gelee)

Page 114

Beetroot and Horseradish Puree (Puree de Bettraves au Raifort)

Page 115

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

Page 117

Summer Chicken Salad (Salade de Poulet Estivale)

Page 118

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)

Page 120

Creamed Garlic Sauce (Creme d'Ail

Page 122

Mamu's Lamb Shanks with Walnuts and Roasted Lemon Slices (Les Jarrets d'Agneau aux Noix et Citron Roties)

Page 123

Roasted Lemon Slices (Tranches de Citron Roties)

Page 125

Tarragon Chicken (Poulet a l'Estragon)

Page 127

Parsleyed Ham (Jambon Persille)

Page 128

Pork Roast with Apples (Carre de Porc aux Pommes)

Page 131

Preserved Pork Loin (Enchaud de Porc)

Page 132

Herb-and-Garlic Dip with Deep-Fried Zucchini Slices (Trempette aux Herbes et a l'Ail avec Beignets de Courgettes

Page 138

Asparagus Filling

Page 141

Duck Confit Filling

Page 141

Perigord-Style Frittata

Page 141

Spring Greens Filling

Page 141

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

Page 142

Asperges Mimosa

Page 146

Sauce Gribiche

Page 147

Perigord Quiche

Page 148

Goat-Cheese Stuffed Mushrooms

Page 151

Blue Cheese Tartlets with Pears and Walnuts

Page 152

Arugula Aioli

Page 155

Burnt Truffle Cream (Creme Brulee aux Truffes)

Page 156

Strawberry Sauce (Coulis de Fraise

Page 159

Yogurt Mousse in a Strawberry Sauce

Page 159

Walnut Tart (Tarte aux Noix)

Page 164

Caneles Bordelais

Page 167

Bruno's Perigord Apple Puff (Pompe aux Pommes)

Page 168

Seeded Brown Bread (Pain de Campagne aux Graines)

Page 168

Macarons aux Noix

Page 171

Walnut Meringue Cake

Page 172

Lemon Tart (Tarte au Citron)

Page 175

Merveilles de Perigord

Page 176

Apricot Tart with Honeycomb Ice Cream

Page 179

Honeycomb Ice Cream (Glace Croquante)

Page 180

Simple Flaky Pastry ((Pate Feuiiletee Facile)

Page 181

A Most Indulgent Chocolate Cake

Page 182

Florence's Chocolate Cookies

Page 185

Balzac's Best Dog Biscuits

Page 189

Snails in Garlic and Butter (Escargots a la Perigordine)

Page 194

Truffle Omelette

Page 197

Ceps with Potatoes, Garlic and Goat Cheese

Page 198

Yellow Plum Sorbet (Sorbet de Mirabelles)

Page 201

Fig Frangipane Tart (Tarte Bourdaloue)

Page 202

Elderflower Cordial

Page 204

Rhubarb Cordial

Page 205

Walnut Wine

Page 210

Blackcurrant Liqueur (Creme de Cassis)

Page 213

Beef with Prunes

Page 214

Veal and Morels Stew

Page 216

Lamb Shanks with Garlic and Monbazillac

Page 219

Rabbit with Prunes

Page 220

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

Page 222

Chicken Braised in Wine with Roasted Grapes

Page 225

Prunes in Armagnac

Page 226

Cinnamon Baked Apples

Page 229

Gratin of Strawberries with Sweet Dessert Wine

Page 230

Peaches in Red Wine

Page 230