Recipes
Shrimp Pane on Watercress
For each serving, four shrimp are coated with puree and the resulting “patties” are breaded (pané means “breaded”), sautéed in oil with a dash of butter, and served on a watercress salad.
Escoffier Quenelles
A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.
Baked Alaska
Made of ice cream surrounded by pound cake, covered with a meringue, and baked briefly just before serving, Baked Alaska is always impressive.
Apricot and Pistachio Soufflé
Although the soufflé is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.
Scrambled Eggs in Bread Cases with Candied Oyster Mushrooms
Whisking scrambled eggs almost continuously as they begin to set allows only the smallest possible curds to form, producing the creamiest mixture.
Gnocchi Maison
For this recipe, I add mashed potatoes to the dough for Parisian gnocchi to create an appealing hybrid that I particularly like.
Macaroni Beaucaire
From the small town of Beaucaire in Provence, this is actually two dishes incorporated into one.
Linguine with Clam Sauce and Vegetables
Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.
Roast Sausage with Potatoes
This sausage is made without a casing, so its preparation is very easy. Its taste develops during the curing, which should take place in the refrigerator.
Pork Liver Pâté
Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine.
