This book introduces the different culinary regions of France and presents many kinds of recipes for traditional French dishes.
General Note
Title proper from title frame.
Includes glossary.
Content Note
Before you begin -- A word about safety -- Cooking terms -- The regions of France and how they taste -- Soups, salads, and breads -- Chicken stock -- French onion soup -- Potato and leek soup -- Combination salad -- Tossed salad with cheese croutons -- French bread -- Ham and cheese crunches -- Appetizers -- Cheese soufflé -- Bacon and egg custard tart -- Pie crust -- Cheese puffs -- Main courses and vegetables -- Scallops in cream sauce -- Turbot with fresh vegetables -- Roast chicken -- Chicken with apples and cream -- Roast pork with dried plums -- Beef stew with tomatoes and olives -- Vegetable casserole -- Scalloped potatoes -- Glazed carrots -- Desserts -- Cherry cake -- Cream puffs with ice cream and chocolate sauce -- Chocolate sauce -- Whipped cream -- Helpful kitchen equipment and utensils -- Essential ingredients in the French kitchen.