Eastington@Paddington

The Hundred Glories of French Cooking by Robert J. Courtine According to the author, Crêpe Suzettes are made with mandarins (or tangerines), not oranges, and should not be flambeed (which is an American Variation which mixes liqueurs and scents). Flour, eggs, milk, mandarins, Curaçao (orange liqueur), oil, caster sugar and butter. Delicious!…

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*Favourites, FRENCH, Onion, Soups

*Soupe à l’Oignon

Published by

Marcus

on

February 23, 2025

The Hundred Glories of French Cooking by Robert J. Courtine White onions, butter, flour, beef stock, milk. Bread & Gruyere. This is delicious. Often requested.

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FRENCH, Snails

Escargots à la Suçarelle

Published by

Marcus

on

February 23, 2025

The Hundred Glories of French Cooking by Robert J. Courtine The sauce for these snails is onions, tomatoes, garlic, spices, orange rind, spinach and sorrell. One sucks (suce) the sauce from ones fingers, hence the dish is called à la Suçarelle

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FRENCH, Lentils

Salade de Lentilles

Published by

Marcus

on

February 23, 2025

from The Hundred Glories of French Cooking by Robert J. Courtine Puy lentils (cooked with garlic, carrots, onions spiked with cloves and discarded) then add fried pancetta, EVOO infused with strong mustard), and topped with parsley. I added a few escargots for the presentation (it was Bastille Day!)

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FRENCH, Trout

Truite de Mer Sauce Verte

Published by

Marcus

on

February 23, 2025

from The Hundred Glories of French Cooking by Robert J. Courtine This is a warm confit of ocean trout (onions, bouquet garnished with, champagne, peppercorns, and orange rind. Sauce Verte: Mayonnaise of EVOO, white wine vinegar, eggs (done in Thermomix) Infused with chervil, parsley, tarragon, watercress, spinach, spring onions and capers.

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FRENCH, Gorgonzola, Risotto, Spinach