Showing 41-50 (out of 171 total matching recipes):
Apple Galette
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Apple Galette A galette is almost the same as a tart, except that a tart is made in a flan ring or quiche pan, whereas a galette is free form. The tart also tends to be thicker tha... http://www.jacquespepin.net/members/recipes/applegalette.htm...

Fish Filet Nicoise from Everyday Cooking
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Fish Filet Nicoise This simple, light, 20-minute dish is made with tomatoes and wine, both pungent tastes which complement the mildness and softness of fish. We use porgy fillets h... http://www.jacquespepin.net/members/recipes/fishfiletnicoise...

Cold Sorrel Soup
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Cold Sorrel Soup Germiny (Serves 6 to 8) 1 bunch (about 3 ounces) fresh sorrel. Remove the biggest part of the stem. Slice thin (about 2 cups) 1 tablespoon sweet butter Melt the bu... http://www.jacquespepin.net/members/recipes/coldsorrelsoup.h...

Parisienne Gnocchi from Everyday Cook
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Parisienne Gnocchi Parisienne Gnocchi are marvelous little dumplings made of pâte a choux dough, poached in water and finished in the oven. They can be served as a first cour... http://www.jacquespepin.net/members/recipes/pariseinnemussel...

Potato Ragout from Everyday Cooking
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Potato Ragout This stewed potato dish was one of my father's favorites. It recalls summer for me when the garden gave forth those tiny waxy potatoes we call quenelles in Lyons, and... http://www.jacquespepin.net/members/recipes/potatoragout.htm...

Chocolate Roll
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Chocolate Roll Roulade au Chocolat (Serves 8) 6 squares semisweet chocolate 1/2 cup sugar 1/4 cup water 6 eggs, separated 1 tablespoon very strong coffee, or 1 teaspoon instant cof... http://www.jacquespepin.net/members/recipes/chocolateroll.ht...

Gratin of Cabbage from Everyday Cook
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Gratin of Cabbage This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or st... http://www.jacquespepin.net/members/recipes/gratinofcabbage....

Vegetable Soup with Corn Dumpling from Everyday Cook
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Vegetable Soup with Corn Dumpling 4 ounces salt pork or bacon or 1/3 cup vegetable oil 1 1/2 cups diced onions 1 1/2 cups diced celery (the leafy part is the most flavorful) 2 cups... http://www.jacquespepin.net/members/recipes/vegetablesoupwit...

Broiled Trout with Cream
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Broiled Trout with Cream Truites Grillées a la crème (Serves 6) This is an excellent dish when made with fresh trout, but quite tasteless when made with frozen trout.... http://www.jacquespepin.net/members/recipes/broiledtroutwith...

Blood Sausage with Apples, Boudins Noirs aux Pommes
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Blood Sausage with Apples (Boudins Noirs aux Pommes) (Serves 8 to 10) The most difficult part of making boudins is finding the pork blood. Calf blood is only a fair substitute and ... http://www.jacquespepin.net/members/recipes/bloodsausagewith...