Author: Giselle Farrow
Burgundy Beef Stew Recipe (Boeuf Bourguignon)
Tradition dictates that you should use the same wine in this stew that you plan to serve with it, but a less expensive full-bodied wine will do for cooking. The stew reheats very well.
Provencal Beef Stew Recipe (Daube de Boeuf a la Provencal)
This Provencal stew is named after the daubiere, the old earthenware container it was cooked in. Like most slow-cooked stews, it improves by cooking a day ahead and gently reheating.
Filet Mignon with Mushrooms Recipe (Tournedos Rossini)
In the time of Escoffier, this haute cuisine dish was made with truffle slices but large mushroom caps are more readily available and look attractive, especially when they are fluted.
Chateaubriand with Bearnaise Recipe (Chateaubriand Bearnaise)
Chateaubriand is a lean and tender cut from the thick center of the fillet that is pounded to give it its characteristic shape. It is usually served for two, but could easily stretch to three.
Beef Rib with Onion Sauce (Cote de Boeuf Compote d’Oignon)
A rib of beef is a popular cut in France and a cote de boeuf, serving two, is often found on bistro menus. The cooking technique of browning first, then finishing in the oven is typically French.
Pepper Steak Recipe (Steak au Poivre)
There are many versions of this French bistro classic, some omit the cream, but it helps to balance the heat of the pepper. Use fairly thick steaks, such as fillet or lean sirloin.
Steak with Anchovy Sauce Recipe (Entrecote an Beurre d’Anchois)
This may sound like an unusual combination, but the anchovy adds flavour without tasting fishy.
Chicken Liver Mousse Recipe (Mousse de Foie de Volaille)
This mousse makes an elegant yet easy first course. The onion marmalade makes a delicious accompaniment, along with a salad of chicory or other bitter leaves.
Sauteed Foie Gras Recipe (Foie Gras Chaud)
Even in France, fresh foie gras, the liver of specially raised and fattened geese or ducks, is not too easy to come by. If you can find it, this quick recipe brings out its rich flavour.
Casseroled Rabbit with Thyme Recipe (Fricassee de Lapin au Thym)
This is the sort of satisfying home cooking found in farmhouse kitchens and cosy neighbourhood restaurants in France, where rabbit is treated much like chicken and enjoyed frequently.