Coq au vin
Beef Stock Heat the oil and butter in a large pan, add the bacon, onions, garlic and mushrooms and fry briskly for 2 to 3 minutes until lightly… Read More »
French Onion Soup
Melt the butter in a heavy saucepan and add the onion rings. Cook gently for 12-15 minutes, stirring occasionally, until golden brown. Stir in the cornflour, and after… Read More »
Vol-au-Vents
Make these with ready-made Puff Pastry if preferred. Use two 375 g (13 oz) packets and roll out more thinly – to a 5 mm ( 1/4 inch)… Read More »
Coq au Vin
Coat the chicken pieces with 15 ml (1 tbsp) of the flour, liberally seasoned with salt and pepper. Melt 25 g (1 oz) of the butter in a… Read More »
French-style Roast Chicken
Wash the bird and dry thoroughly. Weigh the bird to calculate the cooking time. Ease up the breast skin of the chicken and spread a little of the… Read More »
French Style Sausages with Lentils
Skin the sausages and cut into large chunks. Heat the oil in a saucepan, preferably nonstick, and fry the sausage and garlic until golden, about 3-4 minutes. Meanwhile,… Read More »
Steak au Poivre
Trim excess fat from the steaks, then place on the crushed peppercorns and press hard to encrust the surface of the meat. Turn to encrust the other side…. Read More »
Boeuf Bourguignon
Dice the bacon. Cut the meat into 4 cm (1 1/2 inch) pieces. Heat half the butter and oil in a flameproof casserole and fry the bacon for 5… Read More »
Pate de Campagne
Derind the bacon, then stretch, using the back of a knife. Finely mince the pork, veal, liver and onion. Mix with the remaining ingredients. Layer the bacon and… Read More »
Rum Babas
Grease and warm eight 10 cm/4 inch ring moulds. Sift the flour and salt into a warm mixing bowl. Cream the fresh yeast with the sugar, add the… Read More »
