Rick Stein's French Odyssey by Stein, Rick -- Read -- Imperial Library of Trantor

Index

Cover Contents List of Recipes Title Page Notes on the recipes Notes from a journey Soups and starters

Cream of mussel soup with celeriac and saffron Spider crab soup with fennel, tomato and Pernod Tourin d’ail Gascon garlic soup French onion soup Deep green spinach soup with a poached egg and Parmesan Roasted pumpkin and thyme soup with Gruyère cheese Prawn dumpling and noodle soup with chilli, mint and coriander Vichyssoise Sorrel, pea and lettuce soup Charentais melon salad with tomato, cucumber and goat’s cheese L’anchoïade with crudités Brandade de morue with anchovy toasts Lightly curried crab mayonnaise with lamb’s lettuce Oysters with sauce mignonette Mackerel escabèche with oregano, fennel and chilli Gougères Warm mussel and potato salad with pistou Seared scallops with lentils and a tomato and herbes de Provence dressing Seared foie gras on sweetcorn pancakes with a balsamic vinegar and port glaze Ham hock terrine with a chicory and mustard salad Sautéed calf’s brains on toasted sourdough with beurre noisette Egg mayonnaise Bayonne ham with celeriac remoulade Poached eggs with an artichoke, bacon and croûton salad Globe artichokes with mustard dressing Warm salad of wood pigeon with pommes Anna, Cabernet Sauvignon, walnut oil and frisée

Light lunches

Fish and shellfish

Bouillabaisse Chilled shellfish with creamy aïoli and parsley sauce Warm Ile d’Oléron oysters with champagne sabayon Clams in a garlic and parsley velouté Fillets of John Dory with cucumber and Noilly Prat Fried trout stuffed with sliced ceps, garlic and diced bacon Roasted sea bass with pastis and a Camargue rice risotto Sautéed eel with persillade Zander braised in Pinot Noir A little ragoût of seafood with fines herbes, white wine and linguine Roasted dourade with sea salt à la Provençal Provençal fish pasta with fennel seeds, anchovies, tomatoes and olive oil Squid and potato stew with rouille Grilled cod on pommes sarladaise with truffle oil Salmon en croûte with tarragon butter and wilted spinach Hake en papillote with beurre blanc Dover sole à la meunière Moules marinière Skate with black butter Moules farcies Grilled sea bass with beurre blanc Bourride of red mullet, brill and salt cod Sole véronique La mouclade Oysters charentais Marmite dieppoise

Poultry and game

Duck confit with braised red cabbage Vetou’s magret de canard with red wine sauce Henry IV poule au pot Roast chicken with chestnut mushrooms and truffle Chicken sauté with Muscat de Minervois and crème fraîche Griddled spatchcock quail with a red wine vinegar, shallot and mustard dressing Rabbit with Agen prunes and polenta Pan-fried rabbit with tarragon sauce Pot-roasted duck with turnips Roast partridge with Dubonnet and a frisée and watercress salad

Meat and offal

Desserts

Baked lemon cheesecake with summer berry compote Tarte tatin Prune and almond tart with Armagnac Tarte aux pignons Pine nut tart Hazelnut and chocolate dacquoise Crunchy walnut tart with chestnut honey Hot vanilla soufflés with mango, passion fruit and lime sauce Fresh figs with vanilla fromage blanc Caramel mousse with almond brittle and strawberries Gateau lyonnais Rich chocolate and chestnut cake Grilled peaches with lemon verbena ice cream and raspberries Cherry pithiviers Pear puff pastry tart with a red wine and redcurrant glaze Petit pots au chocolat Little pots of chocolate Normandy cider and apple sorbet with crisp apple wafers Crème caramel with cinnamon, cardamom and vanilla Baked apple and almond puddings with crème anglaise Passion fruit crème brûlée with passion fruit jellies Raspberry and vanilla parfait Redcurrant tart Vanilla poached apricots with honey madeleines

Accompaniments and basics Conversion charts Bibliography Acknowledgements Copyright

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