Around My French Table (100 page)

madeleines, classic,
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madeleines, honey-spiced,
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–
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sablé Breton,
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salted butter break-ups,
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–
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speculoos,
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–
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Le Cordon Bleu, Paris,
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,
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,
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corn

on the cob, boulevard Raspail,
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leek and potato soup with,
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pancakes,
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soup,
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–
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warm scallop salad with nectarines, basil and,
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–
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Cornish hens

olive-olive,
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sausage-stuffed,
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–
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Corsican storzapretis (aka spinach and mint gnocchi),
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–
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Côte d'Azur cure-all soup,
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–
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cotriade,
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,
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–
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coulis

basil,
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–
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herb,
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,
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parsley,
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–
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coupétade
(French-toast pudding),
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–
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couscous,
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chicken,
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–
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salad,
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–
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crab

avocado "ravioli,"
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and grapefruit salad,
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crackers, cheez-it-ish,
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–
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en crapaudine
preparation,
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cream cheese, in coeur à la crème,
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–
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cream puff dough,
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–
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cream topping (for soup),
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–
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creamy, cheesy, garlicky rice with spinach,
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–
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crème anglaise,
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crème brûlée,
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–
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cheesy,
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–
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crème de cassis

kir,
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raspberry ice cream,
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crème fraîche,
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,
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(recipe)

crème non-brûlée, berry,
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crepes

butter and rum, fancy and plain,
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–
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gâteau de
,
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Suzette,
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La Croix Rouge, Paris,
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croquants,
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croutons,
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curried,
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cucumbers

crunchy ginger-pickled,
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eggplant "tartine" with tomatoes, olives and,
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–
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minted zucchini tagliatelle with lemon and,
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tzatziki,
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Cuisine de Bar, Paris,
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,
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cure-all soup, Côte d'Azur,
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–
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curry(ied)

apples, celery-celery soup with,
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cardamom lamb, braised,
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chicken, peppers, and peas
en papillote
,
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croutons,
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mussels,
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–
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spicy Vietnamese chicken noodle soup,
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–
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custard(s)

berry crème non-brûlée,
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caramel-almond, tart,
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cheesy crème brûlée,
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–
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chicken liver
gâteaux
with pickled onions,
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–
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clafoutis tart,
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coupétade
(French-toast pudding),
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–
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crème anglaise,
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crème brûlée,
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–
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pumpkin-Gorgonzola flans,
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see also
quiches

D

daubes

beef, my go-to,
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–
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beef cheek, with carrots and elbow macaroni,
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–
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deconstructed BLT and eggs,
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desserts,
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–
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berry crème non-brûlée,
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cheese course,
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–
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chocolate mousse, top-secret,
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coeur à la crème,
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–
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coupétade
(French-toast pudding),
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–
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crème brûlée,
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–
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crepes, butter and rum, fancy and plain,
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–
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floating islands,
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–
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French toast, sugar-crusted,
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meringue puffs, milk-poached,
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Nutella tartine,
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rice pudding and caramel apples,
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–
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waffles and cream,
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–
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see also
cakes, sweet; cookies, sweet; fruit desserts; ice cream; pastries, sweet; sauces, sweet; tarts, sweet

diable
, as term,
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Diat, Louis,
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dieter's tartine,
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dilled gravlax with mustard sauce,
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–
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dips and spreads

black olive tapenade,
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eggplant caviar,
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garlic and herb cheese, Lyonnaise (aka Boursin's mama),
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–
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guacamole with tomatoes and bell peppers,
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hummus,
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liver, chopped, Mme. Maman's,
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salmon rillettes,
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–
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sardine rillettes,
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tuna rillettes,
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tzatziki,
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Le Dôme, Paris,
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,
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dressings

lime,
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see also
vinaigrette(s)

Drouot, Jacques,
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,
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Ducasse, Alain,
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,
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,
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duck breasts,
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–
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basics,
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with fresh peaches,
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–
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pan-seared, with kumquats,
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–
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twenty-minute honey-glazed,
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duck confit, in more authentic
garbure
,
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E

éclairs

chocolate, with thick ganache,
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coffee,
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vanilla,
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–
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eggplant

caviar,
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"tartine" with tomatoes, olives, and cucumbers,
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–
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eggs

and bacon and asparagus salad,
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–
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BLT and, deconstructed,
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cheese soufflé,
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–
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coddled, with foie gras,
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–
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coupétade
(French-toast pudding),
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–
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creamy mushrooms and,
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fresh and extra-fresh,
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Muenster cheese soufflés,
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mustard tart, Gérard's,
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–
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nut coating,
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pipérade and,
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poached,
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poached, ruffly,
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pumpkin-Gorgonzola flans,
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sugar-crusted French toast,
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warm-weather vegetable pot- au-feu,
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–
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see also
quiches; tortillas (omelets)

egg whites

coconut friands,
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croquants,
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visitandine
,
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–
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see also
meringue

elbow macaroni

beef cheek daube with carrots and,
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–
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dressy pasta "risotto,"
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risotto, Sophie-Charlotte's,
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Emmenthal

cheese-topped onion soup,
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–
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cheez-it-ish crackers,
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–
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savory cheese and chive bread,
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–
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endives, apples, and grapes,
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escabeche

sardine,
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–
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shrimp,
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Escoffier, Auguste,
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espresso pastry cream,
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Ezgulian, Sonia,
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F

faire chabrot
,
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far
, salty-sweet potato,
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farçous
,
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–
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Fauchon, Paris,
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fennel

baby, broth-braised,
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leek and potato soup with,
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squash, and pear soup, spiced,
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–
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Ferguson, Jim,
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La Ferrandaise, Paris,
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,
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figs, in beggar's linguine,
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–
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filet mignon diable,
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filo dough

chicken b'stilla,
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–
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crispy, crackly apple-almond tart,
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–
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financiers,
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–
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chocolate,
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fruit,
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fish,
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–
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cod and spinach roulades,
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–
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flounder meunière, almond,
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flounder with double carrots,
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monkfish and double carrots,
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–
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seafood pot-au-feu,
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–
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skate, poached, and
beurre noisette
,
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skate with capers, cornichons, and brown butter sauce,
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soup, Riviera,
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–
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soup, simplest Breton,
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–
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swordfish, grilled,
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swordfish, Mediterranean, with frilly herb salad,
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–
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see also
salmon; shellfish; tuna

flans, pumpkin-Gorgonzola,
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floating islands,
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–
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flounder

with double carrots,
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meunière, almond,
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foie gras

and cabbage bundles,
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coddled eggs with,
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–
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foil packets,
see en papillote
preparations

food mills,
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fougasse, olive, Provençal,
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–
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