Simple French Food 40th Anniversary Edition

641 Pages·2014·4.13 MB·English

by  Richard Olney

1. New Foreword
2. Introduction
3. Foreword
4. Preface
1. Simple Food
2. Herbs
3. Wine in Cooking
4. Chapter Organization
5. Miscellaneous Thoughts
5. Salads
1. Crudités
2. Asparagus
1. Impromptu Composed Salad
3. Salads with Hard-boiled Eggs
1. Leeks in Vinaigrette
2. Salad of Hot Chick-Peas
3. Wilted Cabbage Salad
4. Fresh Fig and Mint Salad

6. Cold Terrines, Pâtés, Mousses
1. Meat and Poultry Terrines and Pâtés
1. Chopping
2. General Composition
2. Rabbit Terrine
3. Terrine of Veal Sweetbreads
4. Pork and Herb “Meatballs”
5. Larded Pork Liver in Aspic
6. Chicken Liver Terrine
7. Vegetable Terrine
8. Fish Terrines
9. Fish Terrine, Whipped Tomato Cream
10. Three Mousses

7. Eggs
1. Omelets
1. Rolled Fines-Herbes Omelet
2. Flat Omelets
3. Cold Omelet Loaf
4. Savory Turnip Omelet
5. Hot Onion Omelet with Vinegar
6. Bread Omelet
7. Baked Eggs with Artichokes
2. Scrambled Eggs
1. Eggs Scrambled with Tomato and Basil
2. Eggs Scrambled with Cheese and White Wine
3. Poached Eggs
1. Eggs in Aspic with Sorrel Mousse
4. Hard-Boiled Eggs
1. Gratin of Hard-Boiled Eggs in Creamed Sorrel
2. Eggs Stuffed with Sorrel
3. Hard-Boiled Eggs with Potatoes
4. Gratin of Artichokes and Stuffed Eggs
5. Egg and Turnip Gratin
8. Fish
1. Fish Stews
1. Breton Chowder
2. Poached Fish (Poisson Poché)
1. Green Sauce
2. Nantais Butter Sauce
3. “Fish in Sauce” (Poisson en Sauce)
1. Fish Filets in Creamed Sorrel Sauce
4. Stuffed Baked Fish (Poisson Farci au Four)
1. Stuffings
2. Herb-Stuffed Bass in Lettuce Casing
5. Grilled Fish (Poissons Grillés)
6. Fish in Aluminum Papillote (Poisson en Papillote D’aluminium)
7. Salt Cod (Morue)
1. Cod, Potatoes, and Eggs
2. Cod in Red Wine Sauce
3. Aïoli
8. Eel (Anguille)
1. Sautéed Eel
2. Mackerel in White Wine
9. Mussels (Moules)
1. Stuffed Mussels
10. Sardines (Sardines)
1. Sorrel-Wrapped Sardines in White Wine
11. Scallops (Coquilles Saint-Jacques)
1. Skewered Scallops and Cucumbers with Dill
2. Fish Filets with Zucchini
12. Cuttlefish; Squid; Octopus (Suppions, Seiches; Calmars, Encornets;
Poulpes, Pieuvres)
1. Squid and Leeks in Red Wine
13. Frogs’ Legs (Cuisses de Grenouilles)
1. Frog Ravioli
2. Sautéed Frogs’ Legs in Persillade

9. Vegetables
1. Béchamel Gratins
1. Bechamel
2. Vegetable Fritters
3. Cold Mixed Vegetable Hors D’oeuvre
4. Mixed Vegetable Stew
2. Artichokes (Artichauts)
1. Gratin of Artichokes
2. Stuffed Artichokes Niçois
3. Cold Stuffed Artichoke Bottoms
4. Artichoke Hors D’oeuvre
3. Asparagus (Aspèrges)
4. Green Beans (Haricots Verts)
1. Sauté of Green Beans
5. Broad Beans or Fave Beans (Fèves)
1. Creamed Broad Beans and Bacon
6. Cabbage (Chou)
1. Cabbage Loaf
2. Stuffed Whole Cabbage
3. Stuffed Cabbage Leaves
4. Carrot Pudding
7. Cauliflower (Choufleur)
1. Gratinéed Cauliflower Loaf
8. Celery (Céleri-Branche)
1. Braised Celery Hearts
9. (Swiss) Chard (“Bette,” “Blette,” or, Rib Alone, “Carde”)
1. Saffroned Chard Ribs
10. Chick-Peas (Pois-Chiches)
1. Gratin of Chick-Peas with Spinach
11. Eggplant (Aubergines)
1. Eggplant Custard
2. Eggplant Fans
3. Eggplant Gratin
12. (Belgian) Endives (Endives)
1. Gratin of Endives and Bacon
2. Creamed Endives and Bacon
3. Braised Fennel
13. Garlic (Aulx)
1. Garlic Puree
14. Lentils (Lentilles)
15. Lettuce (Laitue)
1. Lettuce Custard
16. Mushrooms (Champignons)
1. Mushrooms Provençal
2. Crusts of Chanterelles with Fines Herbes
3. Stuffed Mushrooms
4. Mushroom Pudding
17. Onions (Oignons)
1. Onion Gratin
2. Stuffed Braised Onions
3. Onion Pudding
18. Potatoes (Pommes De Terre)
1. Chipped Sauteéd Potatoes
2. Potatoes in Beer
3. Potato Tart
4. Scalloped Potatoes
5. Potato Daube
6. Potato Fritters
7. Stuffed Baked Potatoes
19. Sorrel (Oseille)
1. Sorrel Tart
20. Spinach (Épinards)
1. Provençal Spinach Gratin
2. Gratin of Spinach and Hard-Boiled Eggs
3. Gratinéed Spinach Loaf
4. Spinach-Stuffed Crêpes
21. Brussels Sprouts (Choux De Bruxelles)
1. Sprouts Gratin
22. Winter Squash (Courge; Potiron)
1. Provençal Squash Gratin
2. Pumpkin Satchels
23. Zucchini Squash (Courgettes)
1. Three Zucchini Gratins
2. (1) Zucchini and Chard Gratin
3. (2) Zucchini Gratin
4. (3) Zucchini Gratin
5. Two Stuffed Zucchini Gratins
6. (1) Provençal Stuffed Zucchini
7. (2) Zucchini Stuffed with Sorrel
8. Zucchini Pie
9. Zucchini Pudding Souffle
10. Zucchini Fans
24. Turnips (Navets)
1. Turnip Gratin
10. Starchy Preparations
1. Short Paste
1. Provençal Pastry
2. Herb Pasta
3. Batter Noodles
4. Fresh Egg Noodles
5. Fresh Noodles with Chicken Breast
6. Creamed Noodles with Ham and Vegetables
2. Ravioli (Raviolis)
1. Beef and Marjoram Ravioli
2. Crêpe Batter
3. Fritter Batter

11. Soups
1. Panades and Onion Soup
1. Onion Panade
2. Grape Harvesters’ Soup
3. Potato and Leek Soup
4. Bread and Squash Soup
5. Red Wine Soup
6. Sorrel Soup
7. Vegetable Soup with Basil and Garlic
8. Egg “Bouillabaisse”
2. Boiled Dinners (Potées)
1. Cabbage Soup with Preserved Goose
2. “Stewed” Chicken and Vegetables
12. Meats and Poultry
1. Stews (Ragoûts, Daubes, Sautés . . .)
2. Sauté-Type
3. Dry Heat: Roast and Grilled Meats (Chaleur Sêche: Viandes Rôties Et
Grillées)
1. Lamb and Mutton
2. Avignon Daube
3. Irish Stew
4. Gratin of Chops and Vegetables
5. Shanks with Garlic
6. Lamb Shoulders in Pot-Pourri
1. To Bone a Shoulder
7. Marinated Roast Leg of Lamb
8. Grilled Loin Lamb Chops
9. Lamb Variety Skewers
10. Sautéed Lambs’ Hearts and Liver à la Provençale
11. Lambs’ Brains
12. Lambs’ Testicles or “Frivolities”
13. Frivolity Fritters
4. Veal (Veau)
1. Veal Shank in Sorrel Cream Sauce
5. Veal Scallops (Escalopes De Veau)
6. Veal Sweetbreads (Ris De Veau)
1. Veal Sweetbread Loaf
7. Calves’ Brains (Cervelles De Veau)
1. Vinegar Court Bouillon
2. Gratin of Calves’ Brains with Sorrel
3. Veal Kidneys
8. Calf’s Liver (Foie De Veau)
1. Roast Calf’s Liver
9. Beef (Boeuf)
1. Beef and Onions in Beer
2. Hot Country Terrine
3. Braised, Stuffed Oxtail
1. To Bone an Oxtail
10. Tripes
1. Tripe and Potato Terrine
11. Pork (Porc)
1. Pork Chops and Apples in Mustard Sauce
2. Fennel Marinated Roast Pork
3. Ears, Rinds, and Tails
12. Rabbit (Lapin)
1. Saffron Rabbit Stew with Cucumbers
1. Garnish Preparations
2. Rabbit Papillotes
3. Stuffed, Roast Saddle and Hindquarters of Rabbit
1. To Bone a Saddle
2. To Lard the Saddle
4. Rabbit Sausages
13. Chicken (Poulet)
1. Sautéed Chicken and Fennel
2. Stuffed, Braised Chicken Legs with Fennel
1. To Bone the Legs
3. Braised Chicken Legs with Lemon
4. Garlic Chicken
5. Chicken Gratin
6. Provençal Chicken Pilaf
7. Split, Stuffed, Baked Chicken