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Articles on French cooking, with simple recipes.

Owner: gsvaughan

Listed in: Food & Drink

Language: English

Tags: France, French Cooking, Gourmet, mushrooms, sauces

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Latest Blog Posts for Just French Recipes

  • A Plain French Omelet
    on Nov 29, 2014 in Eggs
    A plain French omelet is, perhaps, one of the most difficult of all things to make; that is, it is the most difficult to have well made in the ordinary private house. Failures come from beating the eggs until they are too light, or having the butt...
  • French Creme Brulee (Crème Brulée)
    on Aug 24, 2014 in Desserts
    Blend a tablespoonful of flour with the yolks of three eggs and place in a casserole. Pour slowly in a pint or more of milk, add a pinch of cinnamon, a few drops of extract of lemon or any flavor desired, and stir constantly over the fire.When the cr...
  • Petits Pois a la Francaise
    on Aug 19, 2014 in Vegetables
    Cook a pint of shelled peas till tender, drain and place on the back of the fire with not quite a gill of the water in which they have been boiled, a little flour and an ounce of butter.  Simmer for five minutes, adding pepper and salt to t...
  • Potatoes au Gratin (American Style)
    on Nov 28, 2013 in Potatoes
    An American twist on a classic French potatoes recipe:2 cups diced cooked potatoes2 tablespoons grated onion½ cup grated American Cheddar cheese2 tablespoons butter½ cup milk1 eggSaltPepperMore grated cheese for coveringIn a buttered baking dish pu...
  • A French Lunch, Entirely with Fish
    on Feb 9, 2013 in Fish
    For a lunch done entirely with fish done in the French style: Hors d'Œuvres. Little Necks or Blue Points. (At Monte Carlo one would be served Clovisses.) Lobster with Sauce Piquante. (A substitute for the French langouste, which is similar to a g...
  • Veau à la Suzette (Veal Suzette)
    on Feb 6, 2013 in Veal
    Trim saddle of veal neatly and put it into a saucepan with a good sized piece of butter. Turn it constantly on the fire till it is a rich golden color all over, then put it onto a dish and sprinkle with salt and pepper.  Add more butter to th...
  • French Salad Dressing with Garlic
    on Feb 3, 2013 in Salads
    From "Fifty-Two Sunday Dinners", by Elizabeth O. Hiller, 1913.  1/2 teaspoon salt.  1/8 teaspoon pepper.  1/4 teaspoon paprika.  6 tablespoons olive oil.  2 tablespoons vinegar. Garlic.   Rub the mixing bowl with...
  • Pêches au Vin
    on Feb 2, 2013 in Wine Fruit Desserts
    Put peaches into a stewpan and cover them with water. In ten minutes remove the skins. Then place them in a shallow dish and cover them either with Madeira or Moselle wine and allow them to stand for at least two hours. Then drain them, place them i...
  • Pommes de Terre, Loulou
    on Jan 31, 2013 in Potatoes
    From "Twenty-four Little French Dinners and How to Cook and Serve Them", by Cora Moore, 1919   Chop raw potatoes fine and place them in a saucepan with butter and a seasoning of pepper, salt, paprika and a trace of nutmeg.  Cover and...
  • French Pea Soup
    on Jan 13, 2013 in Soups
    Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding two quarts of water. Simmer gently until tender and then pass through a sieve and add: Two large onions, grated, Two tablespoons of parsley, minced...
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