A Taste of France in America

Grandmother's recipes, adapted by a French cook in New York

Contents

Building Blocks

Pâte brisée — Shortcrust Pastry Pâte feuilletée — Puff Pastry Vinaigrette — Classic French Salad Dressing

Starters

Gâteau salé — Savory Cake Gougères — Cheese Puffs

Soups

Potage Parmentier — Leek and Potato Soup Soupe à l'Ail — Garlic Soup Soupe à l'Oignon — French Onion Soup Soupe de Tomate — Tomato Soup

Salads

Salade Lyonnaise — Lyonnaise Salad Salade Paysanne — Peasant Salad

Savory Pies

Quiche Lorraine — Quiche Lorraine Tarte à l'oignon — Onion Tart Tarte au Thon, Tomate & Moutarde — Tuna Tomato Mustard Tart Tarte flambée Alsacienne — Alsatian Bacon and Onion Tart

Baked Casseroles

Gratin de Brocoli et Chou — Broccoli and Cabbage Gratin Hachis Parmentier — Shepherd's Pie Tartiflette — Potato and Bacon Gratin Tomates Farcies — Stuffed Tomatoes

Slow-Cooked Casseroles

Boeuf Bourguignon — Beef Stew in Red Wine Coq au Vin — Chicken Braised in Red Wine Ratatouille — Provençal Vegetable Stew

Mains

Boeuf en Croûte — Beef in Puff Pastry Croque Madame — Grilled Ham and Cheese Sandwich with Egg Croque Monsieur — Grilled Ham and Cheese Sandwich Gratin Dauphinois — Potato Gratin Poulet à la crème et champignons — Creamy Chicken and Mushroom Skillet Saumon Papillote — Salmon in Parchment

Desserts

Brioche — Rich French Bread Chouquettes — Cream Puff Pastry with Pearl Sugar Crème brûlée — Burnt Cream Crêpes — Crepes Croissants — Croissants Gâteau au chocolat — Chocolate Cake Gâteau au yaourt — Yogurt Cake Tarte Tatin — Upside-Down Caramelized Apple Tart