french and historical/traditional

189

Recipes

Meatballs a L'Orange

(3 reviews) Posted by Sue L  

Great for parties and pot-lucks. These can easily be made in advance and gently reheated before serving. MORE»

Recipe #35116

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Chicken Chasseur

(4 reviews) Posted by Miss Annie  

This is a nice elegant meal to serve. The flavor improves in the refrigerator. I use thigh meat because it has a rich flavor, and it stands up to the braising process. I also remove the skin, just because it looks better in the finished product.... MORE»

Recipe #33844

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Chicken aux Framboises

Posted by Mille® ™  

Rrrrrrrrrraspberries! MORE»

Recipe #32924

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Bearnaise Sauce

(3 reviews) Posted by ChrisMc  

Here's a quick recipe for Bearnaise sauce - another low effort addition that really enhances a meal. This recipe does have uncooked eggs in it, so either use pasteurized eggs or very fresh ones. MORE»

Recipe #32244

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Simple Vinaigrette Dressing

(3 reviews) Posted by ChrisMc  

A nice, easy recipe for salad dressing. The prep time includes time for the flavors to blend. MORE»

Recipe #32242

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Plum Clafouti

(9 reviews) Posted by JustJanS  

I'm not much of a dessert cook, but this is foolproof and tastes great. MORE»

Recipe #31951

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Classic Cheesecake

(1 reviews) Posted by ChrisMc  

My mom has been making this at Christmas for years. This is a great basic cheesecake; it can be topped with anything you like. The time does not include the 8 hours that this should be cooled and refrigerated. MORE»

Recipe #30512

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Brown Butter Sauce

(1 reviews) Posted by Mille® ™  

This sauce is wonderful on poached eggs or white fish. MORE»

Recipe #26805

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Mouthwatering Shrimp Manier

(1 reviews) Posted by Gingerbee  

Amazingly quick and easy elegant meal for family or special guests! Someone prepared this for me while in New Orleans and served it over a yellow saffron rice! The mix of colors and textures made this spectacular meal one I'll make over and over... MORE»

Recipe #26335

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Cassoulet

Posted by Miss Erin  

This is from the cookbook "The Minimalist Cooks Dinner" by Mark Bittman. This isn't a "real" cassoulet, which takes a long time to cook, but it gives you the same kind of hearty meal, in less than an hour. MORE»

Recipe #25805

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Cameline Sauce

Posted by Mille® ™  

This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out... MORE»

Recipe #25207

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Ladyfingers

(7 reviews) Posted by Steve_G  

Classic Ladyfingers MORE»

Recipe #23346

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Mumbled Asparagus with Lemony Salmon

Posted by Mille® ™  

Breakfast can set the mood for the day - beginning with luxury means you have to live up to it! MORE»

Recipe #23008

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French Madeleines

(13 reviews) Posted by Gingerbee  

These wonderful little light sponge cakes are an individual buttery treat. They freeze very well but they won't last long when your family samples these goodies. MORE»

Recipe #22929

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French Country Chicken Stew

(5 reviews) Posted by Tish  

A stew typical of rural France. Good served with a crusty bread MORE»

Recipe #22842

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French Pastry Cream

(5 reviews) Posted by Gingerbee  

Pastry cream is a light, rich custard filling for any cake, fruit tart, puff or dessert crepe. Lovely poured over fresh fruit cup. Quick and easy to make. MORE»

Recipe #21755

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Belle Helene Trifle

Posted by Mille® ™  

A more modern variation of a traditional British dessert. MORE»

Recipe #20735

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Chicken Marengo

(1 reviews) Posted by Mille® ™  

There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a... MORE»

Recipe #20588

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Beef in Claret

(1 reviews) Posted by Mille® ™  

Historically, there has been a long "French Connection" between Scotland and France. As a result, there has always been a fair amount of gastronomic interplay between the two countries. In particular, French wine, especially claret, was imported... MORE»

Recipe #20386

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Wastels Yfarced (Toasted Stuffed Brown Rolls)

Posted by Mille® ™  

In medieval times, wastels were good quality loaves served to the gentry at a late feast. MORE»

Recipe #20371

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