French
« Previous EntriesDuckling With Orange sauce
Saturday, November 3rd, 2007Duckling with Orange Sauce (Caneton à L’Orange)
Serve with baked squash.
1 (4 to 5 pound) duckling 2 teaspoons grated orange peel 1/2 cup orange juice 1/4 cup currant jelly 1 tablespoon lemon juice 1/8 teaspoon dry mustard 1/8 teaspoon salt 1 tablespoon cold water 1 1/2 teaspoons cornstarch 1 orange, peeled and sectioned 1 tablespoon [...]
French Garden peas
Saturday, November 3rd, 2007French Garden Peas
1 1/2 cups shelled fresh green peas* 1 cup shredded lettuce 3 scallions, sliced 2 tablespoons water 2 tablespoons butter or margarine 1/2 teaspoon salt 1/4 teaspoon granulated sugar Dash of pepper
Heat all ingredients to boiling; reduce heat. Cover and simmer until peas are tender, about 8 minutes.
Yields 4 servings.
* 1 (10 ounce) [...]
Crusty Potato cake
Saturday, November 3rd, 2007Crusty Potato Cake (Pommes de Terre Anna)
6 medium baking potatoes, thinly sliced 1 teaspoon salt Pepper 1/3 cup butter or margarine, melted
Arrange layer of potato slices in bottom of heavily-greased 9-inch pie plate. Sprinkle with small amount of salt and dash of pepper. Repeat until all potatoes have been layered, sprinkling each layer with small [...]
French baguettes
Saturday, November 3rd, 2007French Baguettes
Posted by bettyboop50 April 29, 2001
1 cup water 2 1/2 cups bread flour 1 tablespoon granulated sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water
Preheat oven to 375 degrees F.
Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in [...]