French Comfort Food by Davis, Hillary -- Read -- Imperial Library of Trantor

Index

Introduction The Flavors of France Welcoming Starters and Savory Nibbles

Cheese Soufflés in a Mug Light and Crispy Fish Fingers with RÉmoulade Dipping Sauce Knitting Needle Spirals with Pistou Ramekins of Chilled Tuna and Caper Spread Ramekins of Warm Salmon, Wine, and Shallots Ramekins of Warm Pork and Apples Escargots Baked in Campari Tomatoes Trio of Provençal Spreads Individual Caramelized Onion and Roquefort Clafoutis Niçoise Stuffed Vegetables Savory Tomato Basil Cake Mushroom Stew in Puff Pastry Cases

Brunch French Style

French Toast with Homemade Orange Butter Wicked Chocolate Omelet Flamed with Rum Alsatian Two-Crusted Meat Pie Irresistible Potato, Cheese, and Cream Casserole Tart Apple Turnovers French Rolled Omelet with Cherry Tomatoes and Parmesan Niçoise Onion, Black Olive, and Anchovy Quiche Eggs Poached in Burgundy Wine on Garlic Croutons Softly Scrambled Eggs with Peppers and Tomatoes Bistro Salad with Poached Egg and Bacon Crispy Cinnamon Walnut Chocolate Palmiers Crusty Baguette with Melted Chocolate French Press Coffee with Calvados Shooters Champagne with Black Currant Liqueur Thick Hot Chocolate

Soups, Sandwiches, and Simple Pleasures

Family-Style Recipes

French Mac ’n’ Cheese Vegetarian Shepherd’s Pie Chopped Steak Ovals with Roquefort Cognac Sauce Succulent Roast Chicken with Oranges and Black Olives Endives and Ham Gratin Slow-Cooker Lamb Shanks Provençal Potato, Bacon, Cheese, and Wine Casserole Quick Beef and Red Wine Stew over Noodles Chicken Marengo Normandy Pork Chops with Apple Brandy Cream Sauce and Apple Compote Slow-Cooker Layered Meats and Potato Casserole from Alsace Chicken in Wine with Loads of Garlic Rib-Sticking Pork and Vegetable Stew with Giant Dumplings Creamless Creamy Veal Stew with Mushrooms and Pearl Onions

Supper for Friends

French Alps Cheese Fondue Burgundy Beef Fondue with Dipping Sauces Slow-Cooker Beans, Duck, Pork, Chicken, and Sausage Stew Layered Vegetable Omelet Cake Sea Scallops with Sauvignon Blanc Sabayon Thick Grilled Steaks with Peppercorns and Cognac Sauce Alsatian Sauerkraut and Meats Platter Fresh Mussels in White Wine Duck Breasts with Black Cherry Sauce Bistro Flank Steak with Port Sauce Gascony Roast Leg of Lamb with Anchovies and Garlic Grandmother’s Chicken Over-the-Top Lobster Thermidor

Sweet Dreams

Banana Tart Tatin Perfect Crème Caramel Rice Pudding Empress Style with Custard, Candied Fruits, and Kirsch Meringue Eggs on Orange Custard Sauce No-Raw-Eggs Chocolate Espresso Mousse Very Lemon Tart in a Butter Cookie Crust Profiteroles Bathed in Dark Chocolate Sauce Cream-Topped Apple Tart Rum-Soaked Almond Cake from Nantes Macaron Cookies from Nancy Slightly Lemon Pound Cake with Strawberry Rhubarb Compote and Whipped Cream Walnut Tart in Walnut Pastry Noel Yule Log Raspberry-Almond Mini-Cakes Brie Melted in Box with Brown Sugar for Two

Acknowledgments Metric Conversion Chart