Rick Stein's Secret France by Stein, Rick -- Read -- Imperial Library of Trantor

Index

COVER TITLE PAGE ABOUT THE AUTHOR DEDICATION INTRODUCTION OEUFS ET FROMAGES: EGGS & CHEESE

CROQUE MONSIEUR WARM GOATS’ CHEESE WITH CREAM & WALNUTS QUARTERED FIGS WITH SOFT GOATS’ CHEESE & HONEY OPEN SOURDOUGH SANDWICH PROVENÇAL PICNIC SANDWICH BLACK TRUFFLE & SCRAMBLED EGGS CRAB & EMMENTAL SOUFFLÉ EGG, CHEESE & POTATO BRIK LEEK TART FROM PICARDY FRENCH FONDUE CYRIL’S FICELLE, SAVOURY BAKED PANCAKES BUCKWHEAT PANCAKES WITH MUSHROOMS & EGGS SAVOURY AUVERGNE PANCAKE OMELETTE AUX FINES HERBES EGGS IN A WHITE WINE SAUCE

SOUPES, SALADES ET AMUSE-BOUCHES: SOUPS, SALADS & APPETISERS

AUTUMNAL VEGETABLE SOUP WITH BASIL, GARLIC & OLIVE OIL VIEUX LOGIS GARLIC SOUP WHITE BEAN & THYME SOUP MARTY’S SORREL SOUP FROM CHÂTEAU DE VAULX CRAB SALAD WITH FENNEL & ASPARAGUS SALAD OF PEPPERS, ANCHOVIES & HARD-BOILED EGGS NEW POTATO & SEA ASTER SALAD LENTIL, BEETROOT & GOATS’ CHEESE SALAD WARM CHICKEN LIVER, BACON & ORANGE SALAD WARM SALAD OF LENTILS & DUCK CONFIT SALAD OF NEW POTATOES, GREEN BEANS, EGGS & ARTICHOKES FENNEL DIP HAM & CHARD TERRINE FRENCH ‘PIZZA’ OF CHEESE & HAM SNAILS IN GARLIC BUTTER GRILLED MUSSELS WITH SNAIL BUTTER

POISSONS ET FRUITS DE MER: FISH & SEAFOOD

VERY SIMPLE MUSSELS MUSSELS WITH POULETTE SAUCE BAKED WHOLE BREAM WITH POTATOES CLAMS À LA PLANCHA WITH CONFIT GARLIC & SPINACH POACHED LOBSTER RISOTTO PRAWN CROQUETAS OCTOPUS WITH MASH & GRAVY SALAD OF SCALLOPS WITH GREEN BEANS SEAFOOD GRATIN WITH CARAMELISED APPLES GRILLED BREAM WITH AÏOLI GRILLED SARDINES WITH A TOMATO, GARLIC & THYME DRESSING BRAISED FILLET OF BRILL WITH CEPS & CHESTNUTS COURGETTE FLOWERS STUFFED WITH BRANDADE DE NIMES JOHN DORY WITH ASPARAGUS & PRAWNS POACHED RED MULLET WITH MAYONNAISE & TOMATO SALAD LA BELLE ETOILE FISHCAKES POLLACK WITH MUSSEL & SAFFRON SAUCE THE FLAVOURS OF BOUILLABAISSE WITH GURNARD & FENNEL SAUTÉED TROUT WITH SAVAGNIN FEUILLETTÉ OF SMOKED SALMON & ASPARAGUS POACHED SKATE WITH A WARM TOMATO VINAIGRETTE

VOLAILLES: POULTRY

CHICKEN & FIG TAGINE CHICKEN FRICASSÉE WITH MORELS MADAME RENOIR’S CHICKEN SAUTÉ CHICKEN LEGS STUFFED WITH MUSHROOMS & COMTÉ SALAD OF POACHED CHICKEN, RED RICE & PEACHES COQ AU RIESLING POULE AU RIZ ROTISSERIE-STYLE CHICKEN DUCK BURGERS FATTEH SALAD WITH CONFIT DUCK DUCK LIVER PARFAIT WITH FIG ‘RELISH’ DUCK COTTAGE PIE

VIANDES: MEAT

POT-ROAST PORK MEDALLIONS OF PORK WITH PRUNES & COGNAC DEEP-FRIED PORK CHOPS WITH PARSLEY WILD BOAR STEW WITH PINOT NOIR SPÄTZLE KATSUDON CHOUCROUTE ALSACIENNE LEG OF LAMB COOKED IN HAY LAMB SWEETBREADS WITH LEMON & TARRAGON SAUCE DJAMAL’S LAMB CHORBA RACK OF LAMB WITH POTATO & CELERIAC DAUPHINOISE STUFFED VEGETABLES PROVENÇAL HANGER STEAK WITH SHALLOTS BRAISED BEEF SHORT RIBS FILLET STEAK WITH RED WINE & MUSHROOMS RHÔNE MARINERS’ STEW WITH ANCHOÏADE STEAK FRITES ALSATIAN BEEF, LAMB & PORK STEW WITH POTATOES BEEF & PORK MEATBALLS IN A TOMATO & ‘PIMENT’ SAUCE ROGNONS À LA PROVENÇAL RABBIT STEW WITH DIJON MUSTARD

LÉGUMES: VEGETABLES

‘CHARLOTTINE’ OF COURGETTES WITH CREAM & PARMESAN CONFIT AUBERGINES CONFIT TOMATOES CONFIT TOMATO & AUBERGINE TARTE TATIN SPLIT GREEN BEANS WITH GARLIC & FRIED BREADCRUMBS HARICOT BEANS WITH CONFIT PORK SKIN BRAISED PEAS WITH LARDONS ONION TART FROM ALSACE FRENCH POTATO CAKE POMMES PURÉE CRUSHED POTATOES WITH CHEESE SPELT RISOTTO WITH SPRING VEGETABLES VEGETABLE MÉLANGE WITH FRESH HERBS CHICORY GRATIN CARROTS À LA FERMIÈRE ALIGOT

DESSERTS: DESSERTS

FIG & FRANGIPANE TARTS HOT LEMON SOUFFLÉS WITH RASPBERRY SORBET ALMOND TUILES ALMOND BISCUITS FLOATING ISLANDS WITH ROASTED RHUBARB COFFEE, ALMOND & HAZELNUT MERINGUE KOUGELHOPF GLACÉ CHOCOLATE MOUSSE SOFT-SET STRAWBERRY JAM LA COLOMBE D’OR RASPBERRY VACHERIN SEMIFREDDO FRENCH RASPBERRY TART WALNUT TART FROM PÉRIGORD APRICOT TART TARTE FLAMBÉE WITH APPLES AGEN PRUNE TART STRAWBERRIES & CREAM WITH VANILLA SUGAR & SABLÉ BISCUITS CHERRY CLAFOUTIS BILBERRY TART BUCKWHEAT GALETTES WITH APPLE CARAMEL GÂTEAU BATTU

ESSENTIELLES: BASICS

VEGETABLE STOCK FISH STOCK ROASTED FISH STOCK SHELLFISH STOCK/REDUCTION CHICKEN STOCK BEEF STOCK RICH BEEF STOCK GREEN PISTOU SUNDRIED TOMATO PISTOU TOMATO SAUCE VELOUTE´ SAUCE CLASSIC VINAIGRETTE MUSTARD MAYONNAISE GARLIC-INFUSED OLIVE OIL CONFIT GARLIC CONFIT PORK SKIN CONFIT DUCK LEGS MELBA TOAST CROUTONS BEURRE MANIÉ CLARIFIED BUTTER BOUQUET GARNI RICK’S PEPPERMIX PILAF RICE

COOK’S TIPS SUPPLIERS & FURTHER READING ACKNOWLEDGMENTS INDEX COPYRIGHT

← Prev
Back
Next →

← Prev
Back
Next →