Index

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A

Almonds

Alsatian Kugelhopf Cake (Kugelhopf)

Dried Fruit and Nut Spiced Loaf (Berawecka)

Jam-Filled Almond Tartlets (Mirlitons de Rouen)

Original Macarons Chocolate Cake (Gâteau aux Macarons de Saintm-Émilion)

Poached Pear and Almond Tart (La Tarte Bourdaloue)

Rum-Soaked Nantais Almond Cake (Le Gâteau Nantais)

Salted Caramel Walnut Tart (Tarte au Caramel et aux Noix de Grenoble)

Anchovy fillets

Onion, Anchovy and Black Olive Tart (Pissaladière)

Tuna Salad Sandwich (Pan Bagnat)

Aniseed

Dried Fruit and Nut Spiced Loaf (Berawecka)

Lemon-Glazed Melt-in-Your-Mouth Cookies (Rousquilles)

White Wine, Lemon and Aniseed Cookies (Canistrelli au Citron et à l’Anis)

Apples

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Crusted Baked Apples with Red Currant Jelly (Bourdelots)

Flaky Armagnac Apple Pie (Le Pastis Gascon)

Apricots (dried), in Dried Fruit and Nut Spiced Loaf (Berawecka)

Arborio rice, in Slow-Baked Cinnamon Rice Pudding (Teurgoule)

Armagnac

Flaky Armagnac Apple Pie (Le Pastis Gascon)

Jam-Filled Almond Tartlets (Mirlitons de Rouen)

Artichoke hearts, in Tuna Salad Sandwich (Pan Bagnat)

B

Bacon

Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Bacon, Onion and Potato Pie (Bisteu)

Cabbage and Potato Galette (Trinxat de Cerdagne)

Corn Flour Galettes with Bacon, Cheese and Peppers (Taloak au Bacon, Fromage et Poivrons)

for Dandelion Salad with Bacon and Eggs (Salade de Pissenlits aux Lardons et aux Oeufs)

Meat and White Bean Casserole (Cassoulet)

Stuffed Beef Rolls in Tomato Sauce with Pasta (Macaronade Sétoise)

Thin-Crusted Onion, Bacon and Cream Tart (Tarte Flambée or Flammeküeche)

Baeckeoffe (Three Meat and Vegetable Layered Stew)

Baguette

Dandelion Salad with Bacon and Eggs (Salade de Pissenlits aux Lardons et aux Oeufs)

Herbed Cheese Spread (Cervelle de Canut)

One-Pot French Onion Soup (Gratinée à l’Oignon)

Parsley Butter Garlic Bread (Prèfou)

Barbajuans (Fried Ravioli)

Bayonne ham, in Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

Beans

Catalan Meatballs in Tomato Sauce (Boles de Picolat)

Meat and White Bean Casserole (Cassoulet)

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

Béchamel sauce, for “Donkey Ears” Creamy Spinach Lasagna (Oreilles d’Ánes)

Beef

Catalan Meatballs in Tomato Sauce (Boles de Picolat)

Sausage-Stuffed Baked Summer Vegetables (Petits Farcis)

Stuffed Beef Rolls in Tomato Sauce with Pasta (Macaronade Sétoise)

Three Meat and Vegetable Layered Stew (Baeckeoffe)

Bell peppers

Corn Flour Galettes with Bacon, Cheese and Peppers (Taloak au Bacon, Fromage et Poivrons)

Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

Sausage-Stuffed Baked Summer Vegetables (Petits Farcis)

Tuna Salad Sandwich (Pan Bagnat)

Berawecka (Dried Fruit and Nut Spiced Loaf)

Berries

Fountainbleau Mousse with Fresh Berries (Fontainbleau aux Fruits Rouges)

Strawberry and Cream Breton Tart (Tarte Bretonne aux Fraises et à la Crème)

Bisteu (Bacon, Onion and Potato Pie)

Black olives

Black Olive and Sun-Dried Tomato Fougasse (Fougasse aux Olives Noires et aux Tomates Séchées)

Onion, Anchovy and Black Olive Tart (Pissaladière)

Provençal Layered Omelette (Crespéou Provençal)

Tuna Salad Sandwich (Pan Bagnat)

Boles de Picolat (Catalan Meatballs in Tomato Sauce)

Bourdelots (Crusted Baked Apple with Red Currant Jelly)

Brandade de Morue (Salt Cod and Potato Brandade)

Bread (stale)

Catalan Meatballs in Tomato Sauce (Boles de Picolat)

Sausage-Stuffed Baked Summer Vegetables (Petits Farcis)

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Bread(s)

Beer and Speculoos Rabbit Stew (Carbonnade de Lapin aux Spéculoos)

Black Olive and Sun-Dried Tomato Fougasse (Fougasse aux Olives Noires et aux Tomates Séchées)

country-style, in Garlic and Egg Drop Soup (Tourin à l’Ail)

Dried Fruit and Nut Spiced Loaf (Berawecka)

Sweet Olive Oil Bread (Pompe à l’Huile)

Buckwheat Crêpes with Pork Sausages and Caramelized Onions (Galettes-Saucisses)

Bugnes Lyonnaises (Lyon-Style Angel Wings)

C

Cabbage

Cabbage and Potato Galette (Trinxat de Cerdagne)

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Cakes

Alsatian Kugelhopf Cake (Kugelhopf)

Kouign-Amann

Landes-Style Brioche with Crème Anglaise (Pastis Landais et Crème Anglaise)

Original Macarons Chocolate Cake (Gâteau aux Macarons de Saint-Émilion)

Prune Flan (Far Breton)

Rum-Soaked Nantais Almond Cake (Le Gâteau Nantais)

Calvados, in Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Candied citrus peels, in Dried Fruit and Nut Spiced Loaf (Berawecka)

Canistrelli au Citron et à l’Anis (White Wine, Lemon and Aniseed Cookies)

Carbonnade de Lapin aux Spéculoos (Beer and Speculoos Rabbit Stew)

Carrots

Brittany Fish Stew (Cotriade Bretonne)

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Lobsters in American Sauce (Homards à l’Américaine)

Meat and White Bean Casserole (Cassoulet)

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

Three Meat and Vegetable Layered Stew (Baeckeoffe)

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Cassoulet (Meat and White Bean Casserole)

Cervelle de Canut (Herbed Cheese Spread)

Cheese

“Donkey Ears” Creamy Spinach Lasagna (Oreilles d’Ánes)

Emmental cheese

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

One-Pot French Onion Soup (Gratinée à l’Oignon)

Gruyère cheese

Baked Cheese Puffs (Gougères au Fromage)

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

One-Pot French Onion Soup (Gratinèe à l’Oignon)

Parmesan cheese

Corn Flour Galettes with Bacon, Cheese and Peppers (Taloak au Bacon, Fromage et Poivrons)

Fried Ravioli (Barbajuans)

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

ricotta cheese, in Fried Ravioli (Barbajuans)

Swiss cheese, in One-Pot French Onion Soup (Gratinée à l’Oignon)

Cheese Puffs (Gougères au Fromage)

Chicken

Basque Braised Chicken with Peppers (Poulet Basquaise)

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Meat and White Bean Casserole (Cassoulet)

Chickpea Flour Fries (Panisses)

Chives

Herbed Cheese Spread (Cervelle de Canut)

Lobsters in American Sauce (Homards à l’Américaine)

Choucroute Garnie Alsacienne (Alsatian Pork and Sauerkraut Stew)

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Cognac

about

Lobsters in American Sauce (Homards à l’Américaine)

One-Pot French Onion Soup (Gratinée à l’Oignon), d33

Original Macarons Chocolate Cake (Gâteau aux Macarons de Saint-Émilion)

Cookies

Lemon-Glazed Melt-in-Your-Mouth Cookies (Rousquilles)

White Wine, Lemon and Aniseed Cookies (Canistrelli au Citron et à l’Anis)

Cotriade Bretonne (Brittany Fish Stew)

Crème Anglaise, Landes-Style Brioche with (Pastis Landais et Crème Anglaise)

Crème fraîche

Bacon, Onion and Potato Pie (Bisteu)

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Flemish Leek and Cream Quiche (Flamiche)

Salt Cod and Potato Brandade (Brandade de Morue)

Thin-Crusted Onion, Bacon and Cream Tart (Tarte Flambée or Flammeküeche)

Crème pâtissière

Crêpes

“Donkey Ears” Creamy Spinach Lasagna (Oreilles d’Ânes)

Buckwheat Crêpes with Pork Sausage and Caramelized Onions (Galettes-Saucisses)

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

Crespéou Provençal (Provençal Layered Omelette)

Croutons, in Dandelion Salad with Bacon and Eggs (Salade de Pissenlits aux Lardons et aux Oeufs)

Curry, in Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

D

Dandelion Salad with Bacon and Eggs (Salade de Pissenlits aux Lardons et aux Oeufs)

Dark chocolate, in Original Macarons Chocolate Cake (Gâteau aux Macarons de Saint-Émilion)

Dark rum

Landes-Style Brioche with Crème Anglaise (Pastis Landais et Crème Anglaise)

Poached Pear and Almond Tart (La Tarte Bourdaloue)

Prune Flan (Far Breton)

Rum-Soaked Nantais Almond Cake (Le Gâteau Nantais)

Dates, in Dried Fruit and Nut Spiced Loaf (Berawecka)

Dried Fruit and Nut Spiced Loaf (Berawecka)

Duck/duck fat

Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Meat and White Bean Casserole (Cassoulet)

E

Eggplant, in Sausage-Stuffed Baked Summer Vegetables (Petits Farcis)

Eggs

for Dandelion Salad with Bacon and Eggs (Salade de Pissenlits aux Lardons et aux Oeufs)

Garlic and Egg Drop Soup (Tourin à l’Ail)

hard-boiled, in Tuna Salad Sandwich (Pan Bagnat)

Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

Espelette pepper

Basque Braised Chicken with Peppers (Poulet Basquaise)

Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

F

Far Breton (Prune Flan)

Fava beans, in Tuna Salad Sandwich (Pan Bagnat)

Ficelle Picarde (Cheese, Ham and Mushroom Stuffed Crepês)

Figs, in Dried Fruit and Nut Spiced Loaf (Berawecka)

Fish and seafood

Brittany Fish Stew (Cotriade Bretonne)

Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Homards à l’Américaine (Lobsters in American Sauce)

Salt Cod and Potato Brandade (Brandade de Morue)

Flamiche (Flemish Leek and Cream Quiche)

Fontainebleua aux Fruits Rouges (Fountainbleau Mousse with Fresh Berries)

Fougasse aux Olives Noires et aux Tomates Séchées (Black Olive and Sun-Dried Tomato Fougasse)

Fougasse, Black Olive and Sun-Dried Tomato (Fougasse aux Olives Noires et aux Tomates Séchées)

Fountainbleau Mousse with Fresh Berries (Fontainbleau aux Fruits Rouges)

Frangipane

French Riveria

Frésinat Albigeois (Garlicky Pork and Potato Scramble)

Fruit jam, in Jam-Filled Almond Tartlets (Mirlitons de Rouen)

G

Galettes with Bacon, Cheese and Peppers (Taloak au Bacon, Fromage et Poivrons)

Galettes-Saucisses (Buckwheat Crêpes with Pork Sausages and Caramelized Onions)

Garlic Bread, Parsley Butter (Préfou)

Gâteau aux Macarons de Saint-Émilion (Original Macarons Chocolate Cake)

Gaufres Fourrées á la Vergeoise (Little Sugar Waffles)

Gougères au Fromage (Baked Cheese Puffs)

Gratinée à l’Oignon (One-Pot French Onion Soup)

Greek yogurt

Alsatian Cheesecake (Tarte au Fromage Alsacienne)

Fountainbleau Mousse with Fresh Berries (Fontainbleau aux Fruits Rouges)

Ham Saupiquet with Potato Pancakes (Saupiquet de Jambon et Crapiaux)

Herbed Cheese Spread (Cervelle de Canut)

Green beans, in Provençal Vegetable and Pistou Soup (Soupe au Pistou)

H

Ham

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

Ham Saupiquet with Potato Pancakes (Saupiquet de Jambon et Crapiaux)

Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Hazelnuts, in Dried Fruit and Nut Spiced Loaf (Berawecka)

Heavy cream

Alsatian Cheesecake (Tarte au Fromage Alsacienne)

Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Poached Pear and Almond Tart (La Tarte Bourdaloue)

Heavy whipping cream. See Whipping cream

Herbes de Provence, in Black Olive and Sun-Dried Tomato Fougasse (Fougasse aux Olives Noires et aux Tomates Séchées)

Homards à l’Américaine (Lobsters in American Sauce)

J

Jam-Filled Almond Tartlets (Mirlitons de Rouen)

Juniper berries

Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Ham Saupiquet with Potato Pancakes (Saupiquet de Jambon et Crapiaux)

Three Meat and Vegetable Layered Stew (Baeckeoffe)

K

Käsekuechen (Alsatian Cheesecake)

Kielbasa, in Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Kirsch

Alsatian Kugelhopf Cake (Kugelhopf)

Dried Fruit and Nut Spiced Loaf (Berawecka)

Kohlrabi, in Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Kouign-Amann

Kugelhopf (Alsatian Kugelhopf Cake)

L

L’apéro

La Bréjaude (Winter Vegetable and Crushed Ham Soup)

La Tarte Bourdaloue (Poached Pear and Almond Tart)

Lamb, in Three Meat and Vegetable Layered Stew (Baeckeoffe)

Lasagna sheets, in “Donkey Ears” Creamy Spinach Lasagna (Oreilles d’Ánes)

Le Gâteau Nantais (Rum-Soaked Nantais Almond Cake)

Le Goûter (Afternoon Treats)

Le Pastis Gascon (Flaky Armagnac Apple Pie)

Leeks

Brittany Fish Stew (Cotriade Bretonne)

Flemish Leek and Cream Quiche (Flamiche)

Three Meat and Vegetable Layered Stew (Baeckeoffe)

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Lemons/lemon zest

Bacon, Onion and Potato Pie (Bisteu)

Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Flaky Armagnac Apple Pie (Le Pastis Gascon)

Lemon-Glazed Melt-in-Your-Mouth Cookies (Rousquilles)

Lyon-Style Angel Wings (Bugnes Lyonnaises)

Salted Caramel Walnut Tart (Tarte au Caramel et aux Noix de Grenoble)

Tuna Salad Sandwich (Pan Bagnat)

White Wine, Lemon and Aniseed Cookies (Canistrelli au Citron et à l’Anis)

Lobsters in American Sauce (Homards à l’Américaine)

M

Macaronade Sétoise (Stuffed Beef Rolls in Tomato Sauce with Pasta)

Macarons, in Original Macarons Chocolate Cake (Gâteau aux Macarons de Saint-Émilion)

Mirlitons de Rouen (Jam-Filled Almond Tartlets)

Mouclade Charentaise au Curry (Broiled Mussels in Curry Cream)

Mushrooms

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

dehydrated, in Catalan Meatballs in Tomato Sauce (Boles de Picolat)

Mussels, in Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

N

Nonnettes (Marmalade-Filled Honey Cakes)

O

Olives. See Black olives

Omelette, Provençal Layered (Crespéou Provençal)

Onion(s)

Basque Braised Chicken with Peppers (Poulet Basquaise)

Buckwheat Crêpes with Pork Sausages and Caramelized Onions (Galettes-Saucisses)

Meat and White Bean Casserole (Cassoulet)

One-Pot French Onion Soup (Gratinée à l’Oignon)

Onion, Anchovy and Black Olive Tart (Pissaladière)

Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

Thin-Crusted Onion, Bacon and Cream Tart (Tarte Flambée or Flammeküeche)

Three Meat and Vegetable Layered Stew (Baeckeoffe)

Orange marmalade, in Marmalade-Filled Honey Cakes (Nonnettes)

Orange zest

Alsatian Kugelhopf Cake (Kugelhopf)

Flaky Armagnac Apple Pie (Le Pastis Gascon)

Stuffed Beef Rolls in Tomato Sauce with Pasta (Macaronade Sétoise)

Oreilles d’Ánes (“Donkey Ears” Creamy Spinach Lasagna)

P

Pan Bagnat (Tuna Salad Sandwich)

Panisses (Chickpea Flour Fries)

Parisian ham, in Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

Parsley

Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Catalan Meatballs in Tomato Sauce (Boles de Picolat)

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Frésinat Albigeois (Garlicky Pork and Potato Scramble)

Herbed Cheese Spread (Cervelle de Canut)

Parsley Butter Garlic Bread (Préfou)

Salt Cod and Potato Brandade (Brandade de Morue)

Sausage-Stuffed Baked Summer Vegetables (Petits Farcis)

Stuffed Beef Rolls in Tomato Sauce with Pasta (Macaronade Sétoise)

Pasta

Fried Ravioli (Barbajuans)

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

Stuffed Beef Rolls in Tomato Sauce with Pasta (Macaronade Sétoise)

Pastis Landais et Crème Anglaise (Landes-Style Brioche with Crème Anglaise)

Pâte sablée

Pearl sugar, Landes-Style Brioche with Crème Anglaise (Pastis Landais et Crème Anglaise)

Pears

dried, in Dried Fruit and Nut Spiced Loaf (Berawecka)

Poached Pear and Almond Tart (La Tarte Bourdaloue)

Petits Farcis (Sausage-Stuffed Baked Summer Vegetables)

Phyllo dough, for Jam-Filled Almond Tartlets (Mirlitons de Rouen)

Pineau des Charentes, in Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Piperade aux Oeufs (Onion, Pepper, Tomato and Egg Skillet)

Pissaladière (Onion, Anchovy and Black Olive Tart)

Pompei à l’Huile (Sweet Olive Oil Bread)

Pork. See also Bacon; Ham; Sausage

Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Catalan Meatballs in Tomato Sauce (Boles de Picolat)

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

Frésinat Albigeois (Garlicky Pork and Potato Scramble)

Meat and White Bean Casserole (Cassoulet)

Three Meat and Vegetable Layered Stew (Baeckeoffe)

Port wine, in One-Pot French Onion Soup (Gratinée à l’Oignon)

Potatoes

Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Bacon, Onion and Potato Pie (Bisteu)

Brittany Fish Stew (Cotriade Bretonne)

Cabbage and Potato Galette (Trinxat de Cerdagne)

Frésinat Albigeois (Garlicky Pork and Potato Scramble)

Ham Saupiquet with Potato Pancakes (Saupiquet de Jambon et Crapiaux)

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

Salt Cod and Potato Brandade (Brandade de Morue)

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Poulet Basquaise (Basque Braised Chicken with Peppers)

Poulet Vallée d’Auge (Cider-Braised Chicken with Apples and Mushrooms)

Préfou (Parsley Butter Garlic Bread)

Prosciutto, in Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

Prunes

dried, in Dried Fruit and Nut Spiced Loaf (Berawecka)

Prune Flan (Far Breton)

Puff pastry

Bacon, Onion and Potato Pie (Bisteu)

Jam-Filled Almond Tartlets (Mirlitons de Rouen)

Q

Quiche, Flemish Leek and Cream (Flamiche)

R

Rabbit, in Beer and Speculoos Rabbit Stew (Carbonnade de Lapin aux Spéculoos)

Raisins

Alsatian Kugelhopf Cake (Kugelhopf)

Cabbage and Potato Galette (Trinxat de Cerdagne)

Dried Fruit and Nut Spiced Loaf (Berawecka)

Ravioli, Fried (Barbajuans)

Red currant jelly, in Meat and

White Bean Casserole

(Cassoulet)

Red wine

One-Pot French Onion Soup (Gratinée à l’Oignon)

Stuffed Beef Rolls in Tomato Sauce with Pasta (Macaronade Sétoise)

Ribs, in Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Rice Pudding, Slow-Baked

Cinnamon (Teurgoule)

Rousquilles (Lemon-Glazed

Melt-in-Your-Mouth

Cookies)

Rum. See Dark rum

S

Salade de Pissenlits aux Lardons

et aux Oeufs (Dandelion

Salad with Bacon and Eggs)

Sandwiches, Tuna Salad (Pan Bagnat)

Sauerkraut, in Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Saupiquet de Jambon et

Crapiaux du Morvan (Ham

Saupiquet with Potato

Pancakes)

Sausage

Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Basque Braised Chicken with Peppers (Poulet Basquaise)

Buckwheat Crêpes with Pork Sausages and Caramelized Onions (Galettes-Saucisses)

Meat and White Bean Casserole (Cassoulet)

Sausage-Stuffed Baked Summer Vegetables (Petits Farcis)

Seafood. See Fish and seafood

Shallots

Brittany Fish Stew (Cotriade Bretonne)

Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Cheese, Ham and Mushroom Stuffed Crêpes (Ficelle Picarde)

Cider-Braised Chicken with Apples and Mushrooms (Pulet Vallée d’Auge)

Ham Saupiquet with Potato Pancakes (Saupiquet de Jambon et Crapiaux)

Herbed Cheese Spread (Cervelle de Canut)

Lobsters in American Sauce (Homards à l’Américaine)

Soupe au Pistou (Provençal

Vegetable and Pistou Soup)

Soups

Garlic and Egg Drop Soup (Tourin à l’Ail)

One-Pot French Onion Soup (Gratinée à l’Oignon)

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

Sour cream, in Ham Saupiquet

with Potato Pancakes

(Saupiquet de Jambon et

Crapiaux)

Speculoos cookies, in Beer and

Speculoos Rabbit Stew

(Carbonnade de Lapin aux

Spéculoos)

Spinach

“Donkey Ears” Creamy Spinach Lasagna (Oreilles d’Ánes)

Fried Ravioli (Barbajuans)

Provençal Layered Omelette (Crespéou Provençal)

Star anise

Dried Fruit and Nut Spiced Loaf (Berawecka), 152 Marmalade-Filled Honey Cakes (Nonnettes)

Poached Pear and Almond Tart (La Tarte Bourdaloue)

Strawberry and Cream Breton Tart (Tarte Bretonne aux Fraises et à la Crème)

Sun-dried tomatoes, in Black

Olive and Sun-Dried

Tomato Fougasse (Fougasse

aux Olives Noires et aux

Tomates Séchées)

Swiss chard, in Fried Ravioli (Barbajuans)

T

Taloak au Bacon, Fromage et Poivrons (Corn Flour Galettes with Bacon, Cheese and Peppers)

Tarte au Fromage Alsacienne (Alsatian Cheesecake)

Tarte au Caramel et aux Noix de Grenoble (Salted Caramel Walnut Tarte)

Tarte Bretonne aux Fraises et à la Crème (Strawberry and Cream Breton Tart)

Tarte Flambée or Flammeküeche (Thin-Crusted Onion, Bacon and Cream Tart)

Tarts

Onion, Anchovy and Black Olive (Pissaladière)

Poached Pear and Almond Tart (La Tarte Bourdaloue)

Salted Caramel Walnut Tart (Tarte au Caramel et aux Noix de Grenoble)

Strawberry and Cream Breton Tart (Tarte Bretonne aux Fraises et à la Crème)

Thin-Crusted Onion, Bacon and Cream Tart (Tarte Flambée or Flammeküeche)

Teurgoule (Slow-Baked Cinnamon Rice Pudding)

Tomatoes

Basque Braised Chicken with Peppers (Poulet Basquaise)

Lobsters in American Sauce (Homards à l’Américaine)

Onion, Pepper, Tomato and Egg Skillet (Piperade aux Oeufs)

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

Stuffed Beef Rolls in Tomato Sauce with Pasta (Macaronade Sétoise)

Tuna Salad Sandwich (Pan Bagnat)

Tourin à l’Ail (Garlic and Egg Drop Soup)

Trappist ale, in Beer and Speculoos Rabbit Stew (Carbonnade de Lapin aux Spéculoos)

Trinxat de Cerdagne (Cabbage and Potato Galette)

Tuna

Provençal Layered Omelette (Crespéou Provençal)

Tuna Salad Sandwich (Pan Bagnat)

Turnips, in Beer and Speculoos Rabbit Stew (Carbonnade de Lapin aux Spéculoos)

V

Vinaigrette

for Brittany Fish Stew (Cotriade Bretonne)

for Dandelion Salad with Bacon and Eggs (Salade de Pissenlits aux Lardons et aux Oeufs)

W

Waffles, Little Sugar (Gaufres Fourrées á la Vergeoise)

Walnuts

Dried Fruit and Nut Spiced Loaf (Berawecka)

Salted Caramel Walnut Tart (Tarte au Caramel et aux Noix de Grenoble)

Whipping cream

Fountainbleau Mousse with Fresh Berries (Fontainbleau aux Fruits Rouges)

Jam-Filled Almond Tartlets (Mirlitons de Rouen)

Landes-Style Brioche with Crème Anglaise (Pastis Landais et Crème Anglaise)

Salted Caramel Walnut Tart (Tarte au Caramel et aux Noix de Grenoble)

White wine

Alsatian Pork and Sauerkraut Stew (Choucroute Garnie Alsacienne)

Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Ham Saupiquet with Potato Pancakes (Saupiquet de Jambon et Crapiaux)

Pineau de Charentes, in Broiled Mussels in Curry Cream (Mouclade Charentaise au Curry)

Three Meat and Vegetable Layered Stew (Baeckeoffe)

White Wine, Lemon and Aniseed Cookies (Canistrelli au Citron et à l’Anis)

Wine. See Red wine; White wine

Y

Yogurt. See Greek yogurt

Z

Zucchini

Provençal Vegetable and Pistou Soup (Soupe au Pistou)

Sausage-Stuffed Baked Summer Vegetables (Petits Farcis)