French Cuisine – Contents

Item Description
Onion Soup Finely chopped onions cooked in chicken stock and served with toasted slices of bread.
Mushrooms la` A delicious dish made o button mushrooms sauteed in olive and cooked with spices.
Grequce
Piperade A wholesome platter of grilled ham, mixed vegetables and scrambled eggs.
Mackerals with Mackerels fried in butter and topped with sauteed flaked almonds.
Almonds
Coq au vin A mouth-watering combination of button mushrooms, onions, mixed vegetables, ham etc.
with chicken legs and garnished with chopped parsley.
Spiced Pork A chunk of marinated pork cooked with mixed vegetables in oil till well browned.
Creme Caramel A very popular sweet delicacy made of milk and eggs.
Creamed A tasty soup made of pureed cauliflower, milk and seasoned with pepper.
Cauliflower Soup
Chick Pea Salad An easy to make salad made of chick peas, leeks, garlic & wine.
Braised Chicken Chicken and vegetables cooked in a thick sauce.
Mussels with Cream Mussels cooked in a rich thick cream sauce.
Navarin of Lamb A sort of stew made of lamb pieces & mixed vegetables.
Oeufs A 'La Neige Poached egg whites in egg custard.
(Egg custard with
Meringues)
Vichyssoise A delicious soup made of chicken stock and potatoes.
Croque Monsieur Bread toast with ham & cheese stuffing.
Potato Forestiere A superb baked dish made of potatoes & mushrooms.
Lemon Chicken Lightly cooked chicken and onions stirred in thick sauce.
Fish Meuniere Fish fillets fried in butter and topped with lemon juice & parsley.
Lamb Boulangere Mutton baked on a layer of potatoes, onions & bay leaf.
Tarte Tatin A mouth-watering tart made of apples, butter & sugar.

1
Onions, finely sliced 700 gms.
Beef/chicken stock 1 liter
White wine 300 ml.
Nutmeg, grated A pinch.
Bread slices 6 nos.
Cheese, grated 150 gms.
Parsley As required
Pepper, ground As required
Butter 85 gms.
Salt As required

Method:

1.Heat the butter in a pan, add the onions and sauté for a while, then cover and let it cook
for sometime.
2.When the onions, become soft remove the lid and stir.
3.Now add the stock, wine, pepper, nutmeg, salt and bring to a boil.
4.Cover again and simmer over a low heat.
5.Place the bread slices on a baking tray and bake for a few minutes or till the bread turns light brown in colour.
6.Serve the soup in a bowl, garnished with a slice of browned bread and grated cheese.

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Onion, chopped finely 1 no.
Garlic, chopped finely 1clove.
Coriander seeds 1 tbsp.
Red wine 300 ml.
Tomato puree 1 tbsp.
Button mushrooms 450 gms.
Tomatoes, seeded & chopped 550 gms.
Pepper, ground As required
Parsley As required
Olive oil 2 tbsps.
Salt As required

Method:

1.Heat the olive oil in a pan, add the chopped onions, garlic and sauté till they change
colour.
2.Next add the coriander seeds, wine, tomato puree and stir well.
3.Add the button mushrooms, chopped tomatoes, salt and pepper for taste.
4.Let the mixture boil and remove once the mushrooms become soft.
5.Remove from heat, cool and chill for several hours before serving.

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Ham slices 4 nos.
Onions, chopped 1 no.
Garlic, chopped 2 cloves.
Green capsicum, finely sliced 1 no.
Red capsicum, finely sliced 1 no.
Tomatoes, seeded & chopped 700 gms.
Eggs, beaten 6-8 nos.
Pepper, ground As required
Parsley, chopped As required
Olive oil 1½ tbsps.
Salt As required

Method:

1.Remove the extra fat from the ham, chop and sauté in a pan till it melts.
2.Then add the chopped garlic, onions and sauté until it turns soft.
3.Next add the sliced green and red pepper along with the chopped tomatoes, pepper and salt.
4.Simmer over a low flame, then remove half of the vegetables and keep them aside.
5.Stir in the beaten eggs with the remaining vegetables in the pan and cook over a low flame.
6.Grill the ham slightly and arrange in a plate.
7.As soon as the egg starts to thicken, remove and serve in the plate with the grilled ham.
8.Lastly, top it with the reserved mixed vegetables and garnish with chopped parsley.

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Pepper, ground As required
Mackerel, small 4 nos.
Unsalted butter 70 gms
Almonds, flaked 50 gms
Lemon juice 2 tbsps.
Lemon wedges As required
Salt As required

Method:

1.Clean and season the mackerels with salt.

2.Heat some unsalted butter in a pan, and fry the mackerels in it till are cooked well on both sides.
3.Keep the fried mackerels on tissue paper to absorb the excess oil.
4.Heat the remaining butter, add the flaked almonds and fry till they turn light brown in colour.
5.Next stir in the lemon juice and salt and pour over the fried mackerels.
6.Serve garnished with lemon wedges.

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Bacon, chopped 115 gms.
Button onions 18 nos.
Button mushrooms 225 gms.
Chicken legs 6 nos.
Onion, chopped 1 no.
Carrot, diced 1 no.
Garlic, chopped 2 cloves.
Flour 1½ tbsps.
Red wine 2½ cups
Chicken stock ¾ cup
Pepper, ground As required Olive oil (optional) As required
Parsley, chopped As required Salt As required
Butter 2 tbsps.

Method:

1.Heat butter in a pan and fry the chopped bacon till crisp, then remove and drain on
tissue paper.
2.Next add the button onions and fry till they turn golden brown in colour.
3.Remove the onions and fry the button mushrooms till browned.
4.Apply some salt to the chicken legs and add it to the pan, cook till it turns brown on all sides, then remove on
tissue paper to drain the excess oil.
5.Now add the chopped onions with the diced carrots in the pan and cook until they change colour.
6.Add the garlic, sprinkle some flour and cook stirring regularly.
7.Add the red wine, chicken stock and bring to a boil.
8.Now add the fried chicken legs, button onions, button mushrooms with some salt and pepper to the boiling stock.
9.Cook for about 30 minutes, then remove the chicken and vegetables and keep the sauce further till it thickens.
10.After the sauce thickens add the chicken and vegetables back and serve garnished with chopped parsley.

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Milk 2½ cups
Vanilla essence 1 tsp.
Egg 2 nos.
Egg, yolks 2 nos.
Sugar 75 gms.
For the Caramel
Castor sugar 115 gms.
Water 5 tbsps.

1.Heat the sugar and water in a pan to make caramel.

2.When the syrup turns golden brown in colour remove and pour into small cups.
3.Bring the milk to a boil, add the vanilla essence and remove from heat.
4.Beat the eggs, yolks and sugar in a bowl.
5.Keep the milk back on the heat and add the egg mixture to it and cook for a few minutes.
6.Remove from heat and pour into the caramel coated cups.
7.Place these cups in a tray with some water and bake for 40-45 minutes.
8.Remove the caramel from the cups and serve in a plate decorated with a mint sprig.

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Cauliflower, divided into florets 1 no.
Spring onions 6 nos.
Bay leaf 1 no.
Almonds, flaked 75 gms.
Vegetable or chicken stock 850 ml.
Milk 250 ml.
Black pepper, ground As required
Salt As required

Method:
1.Cook the cauliflower florets, spring onions, bay leaf and half of the flaked almonds in 550 ml of stock for 10 -15
minutes or until the cauliflower is tender.
2.In a baking tray toast the almonds, turning occasionally till lightly browned.
3.Remove bay leaf from the soup and puree soup in a blender or food processor.
4.Add the remaining stock to the pan and boil for 3 minutes.
5.Lower heat and stir in the milk.
6.Reheat gently without boiling and season with salt and pepper.
7.Serve garnished with toasted almonds.

8
Chick peas, soaked overnight 350 gms.
Fresh parsley, chopped 1 tbsp.
Fresh tarragon, chopped 1½ tsp.
Spring onions, chopped 4 nos.
Spring onion slices for garnishing
Parsley leaves for garnishing.
For the dressing
Garlic, finely chopped 2 cloves. Black pepper, ground As required
Red wine vinegar 1 tbsp. Olive oil 4 tbsps.
Mustard 2-3 tsps. Salt As required

Method:
1.Drain and rinse the chick peas, put in a saucepan and cover with cold water.
2.Bring to a boil, cover the pan and simmer for 1½ hours, until the peas are tender.
3.Mix together garlic, vinegar, mustard, salt and pepper.
4.Slowly pour in the olive oil and whisk constantly.
5.Drain the chick peas and immediately toss with the dressing, parsley, tarragon and spring onions.
6.Garnish with spring onion slices and parsley.

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Chicken 1.5 kg.
Onion, halved 1 no.
Cloves 2 no.
Streaky bacon,chopped (optional) 115 gms.
Vegetable stock or water 1 liter.
Black pepper, ground As required
Celery sticks, quartered 4 nos.
Carrots, quartered 4 nos.
Turnips, quartered 4 nos.
Small leeks 12 nos.
Bay leaves to Garnish As required
Salt As required

Method:

1.Put the chicken in a large dish and pierce 1 clove in each onion half.
2.Add the onion halves in the dish with the bacon.
3.Add enough stock to cover and bring to a boil.
4.Add salt and pepper, skim the scum from the surface, cover and simmer for 1 hour.
5.Add the celery, carrots and turnips, cover and cook for 30 minutes.
6.Add the leeks and cook for another 15 minutes, until the chicken and vegetables are tender.
7.Transfer the chicken and vegetables to a serving plate.
8.Boil the left over liquid juice till it forms a thick sauce.
9.Pour this sauce over the chicken and the vegetables and garnish with bay leaves.

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Dry white wine 350 ml.
Mussels,scrubbed & trimmed 2 kg.
Onion, chopped 1 no.
Curry powder ½ tsp.
Plain flour 1 ½ tbsp.
Fresh cream 150 ml.
Black pepper, ground As required
Parsley sprigs As required
Butter 55 gms.
Salt As required

Method:
1.Put the wine and mussels in a large saucepan and bring to a boil.
2.Cover tightly and cook over high heat for 4 minutes, shaking the pan occasionally until the mussels open.
3.Discard any mussel that remains closed.
4.Remove the mussels from the shells, pouring their liquid back into the pan.
5.Put the mussels into a bowl and keep aside.
6.Boil the mussel liquid till it becomes half the quantity.
7.Heat butter in a saucepan, add onion and cook, stirring occasionally till soft.
8.Add the curry powder, flour and cook, stirring for 1½ minutes.
9.Strain reduced mussel liquid and slowly pour into the onion mixture.
10.Bring to a boil, simmer for 4 minutes and then stir in the fresh cream, salt and pepper and boil until lightly
thickened.
11.Stir in the mussels, garnish with parsley and serve.

11
Boneless mutton, cubed 1kg.
Onion, finely chopped 1 no.
Carrot, finely chopped 1 no.
Sugar A pinch
Plain flour 2 tsps.
Dry white wine 115 ml.
Chicken or vegetable stock 550 ml.
Black pepper, ground As required
Tomatoes, peeled, & chopped 3 nos.
Turnips, quartered 3 nos. Peas 150 gms.
Button onions 12 nos. Parsley sprigs to garnish As required
Small new potatoes 12 nos. Olive oil 1 tbsp.
Baby carrots, halved 12 nos. Salt As required

Method:

1.Heat oil in a heavy pan, add the mutton pieces and cook until browned all over.
2.Remove with a slotted spoon and keep aside.
3.Add the chopped onions and carrots and cook, stirring occasionally for 10 minutes.
4.Sprinkle sugar and flour and continue cooking until lightly browned.
5.Add the wine, stock, salt and pepper, then add the tomatoes and bring to a boil.
6.Put the mutton pieces back in the dish, cover and cook gently for 30 minutes.
7.Add the turnips, onions and potatoes, cover and cook for 20 minutes.
8.Add the carrots and cook for another 10 minutes, then add the peas and cook for 5-7 minutes.
9.Remove the meat and vegetables with a slotted spoon and transfer to a serving plate.
10.Boil the left over juices to thicken slightly and put the vegetables and lamb pieces and mix well with the thicken
sauce.
11.Garnish with parsley and serve.

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 3 nos.

Eggs, separated
Castor sugar 115 gms.
Egg, yolks 2 nos.
Milk 450 ml.
Rose water 2 tbsps.
Orange rind As required
Mint sprigs As required

Method:
1.Whisk egg whites until stiff, gradually whisk in half the sugar until the mixture is stiff and shiny.
2.Bring a large pan of water to a boil, then lower the heat and float dessert spoonfuls of egg whites onto the water.
3.Poach for 2-3 minutes, turning them occasionally.
4.Remove them with a slotted spoon, transfer them to a tilted tray to drain off the excess water.
5.Whisk all 5 egg yolks with the remaining sugar until thick.
6.Put the milk into a pan and bring to a boil.
7.Stir a little milk into the egg yolk mixture and then stir this egg mixture back into the milk over a low heat.
8.Cook till it thickens slightly but do not boil.
9.Leave to cool and just before serving add the rose water and pour this custard into serving bowls and float the
egg meringues on top.
10.Decorate with mint sprigs and orange rind.

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Spring onions(Only the white parts diced) 6 nos.
Potatoes, diced 300 gms.
Chicken or vegetable stock 550 ml.
Milk 300 ml.
Thick Cream 70 ml.
Black pepper, ground As required
Fresh chives, chopped As required
Butter 45 gms.
Salt As required

Method:
1.Heat the butter in a saucepan, add the leeks or white diced parts of the spring onions and potatoes and stir to
coat with butter.
2.Cover and cook gently, stirring occasionally for 5 minutes, till they become soft.
3.Add the stock and bring to a boil, then cover and simmer for 15-20 minutes or until vegetables are tender.
4.Stir in the milk, then press the mixture through a sieve.
5.Leave it to cool then stir in the cream, salt and pepper.
6.Cover and chill thoroughly for atleast 2 hours.
7.Garnish with chives and serve in chilled bowls.

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White bread, slices 8 nos.
Cheese, grated 115 gms.
Cooked ham 4 slices
Spicy mustard for spreading As required
Salad leaves As required
Parsley sprigs As required
Unsalted butter for spreading As required

Method:
1.Butter one side of the slice bread, top with grated cheese, ham slice and spread a little mustard.
2.Cover the ham with the remaining cheese, then cover with the other bread slice.
3.Toast the sandwiches on both sides until bread turns light brown and the cheese melts.
4.Cut into half, garnish with salad leaves, parsley sprigs and serve immediately.

Mixed mushrooms 375 gms.

Potatoes 450 gms.
Parsley A bunch
Garlic, crushed 4 cloves
Black pepper, ground As required
Parsley sprigs for garnishing As required
Olive oil for greasing As required
Salt To taste

Method:
1.Thinly slice the mushrooms and potatoes.
2.Oil a baking dish and keep aside.
3.In a large bowl toss together the mushrooms, potatoes, parsley, garlic, salt and pepper.
4.Spread this mixture into the greased dish in an even layer and bake for about 45 minutes.
5.Bake till the potatoes turn tender, turning the mixture every now and then.
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6.Leave aside for a few minutes, then garnish with parsley leaves and serve.

Chicken, quarters 1kg.

Button onions 16 nos.
Chicken stock 250 ml.
Dry white wine 250 ml.
Button mushrooms, quartered 12 nos.
Egg yolks, beaten 2 nos.
Lemon juice 1/2 no.
Fresh parsley, chopped As required
Black pepper, ground As required
Butter 55 gms.
Salt As required

Method:
1.Heat butter in a large pan, add chicken pieces, onions and cook for 10 minutes, until chicken is browned.
2.Remove onions with a slotted spoon and set aside.
3.Add the stock, wine, salt and pepper, bring to a boil, cover and simmer for 20 minutes.
4.Return the onions to the pan and cook for 20 minutes.
5.Add the mushrooms and cook for another 10 minutes.
6.With a slotted spoon transfer the chicken and vegetables to a warm plate.
7.Boil the chicken liquid until reduced to 1/3 quantity.
8.Remove a cup full of liquid, cool and then stir into the egg yolk.
9.Then stir this egg mixture into the pan with the liquid and stir gently till it thickens.
10.Stir in the lemon juice and put in the chicken and vegetables and mix well with the sauce.
11.Garnish with parsley and serve.

16
Fish fillets 85 gms.
Plain flour 3 tbsps.
Lemon juice 2 nos.
Black pepper, ground As required
Parsley, chopped 2 tbsps.
Lemon wedge's for garnish As required
Parsley sprigs As required
Unsalted butter 175 gms.
Salt As required

Method:
1.Mix the salt and pepper with the flour, coat the fish lightly with the flour and set aside.
2.Heat 115 gms butter in a frying pan and then add the fish fillets in batches and cook over moderate heat.
3.Remove the fish fillets from the pan when crisp and transfer to warm plates.
4.Add the remaining butter in the pan and heat until golden brown, stir in lemon and parsley and immediately pour
over the fish fillets.
5.Garnish with parsley and lemon wedge's and serve hot.

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Mutton leg 2 kg.
Garlic 4 cloves.
Black pepper, ground As required
Potatoes, sliced 1 kg.
Onion, sliced 1 no.
Bay leaf 1 no.
Thyme 2 sprigs.
Vegetable or chicken stock 300 ml.
Black pepper, ground As required
Butter 40 gms.
Olive oil for greasing As required
Salt As required

Method:
1.Cut small incisions in the mutton and insert thinly sliced pieces of 2 garlic cloves into the incisions.
2.Pre-heat the oven and grease a baking dish with 15 gms butter.
3.Crush remaining garlic, arrange the potatoes, onions, garlic, herbs, salt and pepper in the buttered dish.
4.Add enough stock to just cover, dot with remaining butter, cover with foil and bake in the oven for 1 hour.
5.Grease a heavy frying pan with a little oil, add the mutton and cook quickly until browned all over.
6.Put the lamb on top of the potatoes and cover with a foil and bake for 1 1/2 hours.
7.Remove the foil and bake open just 15 minutes before the cooking time so that it browns well.
8.Slice the mutton, garnish with parsley leaves and serve hot with potatoes.

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For Dough
Castor sugar 115 gms.
Apples, peeled, cored and cut into 1kg.
wedges
Lemon juice 1 tbsp.
Strips of lemon rind to decorate. As required
Mint sprigs to decorate. As required
Unsalted butter 115 gms.
For the Pastry
Plain flour 225 gms. Fresh cream 2 tbsps.
Castor sugar 1 tbsp. Butter, diced 130 gms.

Method:
1.To make the pastry mix the flour and sugar in a bowl, add butter and rub in until the mixture resembles fine bread
crumbs.
2.Add enough fresh cream to bind the dough, form into a ball, cover and chill for atleast 30 minutes.
3.Spread butter over the base of a heavy cake tin, sprinkle sugar and arrange the apple slices on the top.
4.Sprinkle lemon juice and cook over moderate heat, shaking the pan occasionally, for 20-30 minutes.
5.If a lot of juice is left, boil it to make a thick syrup and pour it over the apples again.
6.Roll out the pastry dough on a floured surface until slightly larger than the tin.
7.Top the apples with the pastry dough and tuck the edges of the pastry down the sides of the tin.
8.Prick the pastry all over with a fork and bake for 20 minutes till pastry turns golden.
9.Turn the tart onto a serving plate, decorate with mint sprigs and lemon rinds topped with cream.

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