Acknowledgments.

Read This First.

Assorted Vegetable Salads / Crudités.

Green Salads / Slades Vertes.

Composed Salads / Salade Composeés.

Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise / Grand Aioli.

Country-Style Pork Pâté / Terrine de Campagne.

Ham and Parsley Terrine / Jambon Persillé.

Poached Eggs with Red Wine Sauce / Oeufs en Meurette.

Omelets / Omelettes.

Cheese Soufflé / Soufflé au Fromage.

Cheese Fondue / Fondue de Fromage.

Traditional Bacon and Cheese Quiche / Quiche Lorraine.

Niçoise Onion, Olive, and Anchovy Tart / Pissaladière.

Cold Leek and Potato Soup / Vichyssoise.

French Onion Soup / Soupe à l'Oignon.

Oxtail Soup / Potage de Queue de Boeuf.

Chicken Consommé with Shredded Crèpes / Consommé Célestine.

French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou.

Mediterranean Fish Soup / Bouillabaisse.

Oysters / Huîtres.

Steamed Mussels with White Wine, Shallots, and Parsley / Moules à la Marinière.

Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques à la Nage.

Sole with Hot Butter and Lemon / Sole Meunière.

Sole Braied with Shallots and White Wine / Sole Bercy.

Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grillé au Fenouil.

Lobster with Tomato and Cognac Sauce / Homard à l'Américaine.

Roast Chicken / Poulet Rôti.

Rooster in Red Wine Sauce / Coq au Vin

Duck Á L'Orange / Caneton à l'Orange.

Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms / Lapereau en Gibelotte.

Veal Stew with Cream and Mushrooms / Blanquette de Veau.

French-Style Pot Roast / Boeuf à la Mode.

Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf à la Bourguignonne.

Farmhouse-style Poached Beef with Vegetables / Pot-au-feu.

Baked Bean and Duck Casserole / Cassoulet.

Steak with Red Wine Sauce / Entrecôte à la Bordelaise.

Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux.

Roast Rack of Lamb with Parsley and Garlic Crust / Carré d'Agneau Persillé).

Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie à l'Alsacienne.

Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, à la Moutarde et au Porto.

Glazed Sliced Carrots / Carottes à la Vichy.

Baked Creamed Potato Gratin / Gratin Dauphinois.

Provençal Vegetable Stew / Ratatouille.

Baked Whole Truffles / Les Truffes sous la Cendre.

Apple Tart / Tarte aux Pommes.

Chocolate Mousse / Mousse au Chocolat.

Caramel-Glazed Cream Custard / Crème Brûlée).

Hot Crêpes with Orange Butter Sauce / Crêpes Suzette.

Floating Islands / Iles Flottantes.

Strawberry Preserves / Confiture de Fraises.

Cookies and Candies / Petits-Fours Secs.

Sources.

Index.