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Tables of Contents for Foolproof French Cooking
Chapter/Section Title
Page #
Page Count
Introduction
7
8
Ingredients and Equipment
8
14
Starters and Soups
22
22
Roquefort, walnut and chicory salad
24
2
Gruyere, ham and mushroom salad with cream and mustard dressing
26
2
Poached asparagus with mayonnaise
28
2
Poached artichokes with mustard vinaigrette
30
2
Moules mariniere
32
2
Chicken liver parfait
34
2
Pate de campagne
36
2
Maman Blanc's vegetable and chervil soup
38
2
French onion soup
40
2
Watercress soup
42
2
Fish, Poultry and Meat
44
34
Pan-fried fillet of sea bream with ratatouille and tomato coulis
46
2
Roasted monkfish with herb puree and mustard beurre blanc
48
4
Pan-fried salmon fillet with sorrel sauce
52
2
Chicken fricassee with vinegar and herbs
54
2
Grilled marinated chicken breast with zucchini ribbons
56
2
Coq au vin
58
4
Chicken with morel and sherry sauce
62
2
Duck leg confit with flageolet beans
64
2
Duck breast with sweet potatoes and cherry sauce
66
2
Pot-au-feu of braised pork belly
68
2
Provencal rack of lamb with crushed peas
70
2
Braised lamb neck fillet with butterbeans and garlic sausage
72
2
Steak `Maman Blanc'
74
2
Calf's liver with persillade
76
2
Vegetable Dishes
78
18
Baked pancakes with spinach, mushrooms and Gruyere
80
4
Semolina and Gruyere quenelles with tomato sauce
84
2
Stuffed tomatoes
86
4
Petits pois a la francaise
90
2
Gratin dauphinois
92
2
Potato puree
94
2
Desserts
96
26
Cherry clafoutis
98
2
Chocolate mousse
100
2
Creme caramel
102
2
Floating islands `Maman Blanc'
104
4
Pain perdu with warm raspberries and strawberries
108
2
Lemon tart
110
4
Peaches poached in white wine and citrus fruits
114
2
Tarte Tatin
116
2
Riz au lait
118
2
Galette des rois
120
2
Menus
122
4
Index
126