TRADITIONAL FRENCH RECIPES
Country Pâté
1 1/2 pounds fresh pork fat 3 eggs
1 Pound boneless veal 1/2 cup cognac
1 pound boneless pork shoulder 2 tsp. white pepper
1 pound ham 1/2 tsp. allspice (optional)
1/2 pound chiken or pork livers 1/2 tsp. cinnamon
8 garlic cloves 1/2 cup flour
1/4 cup cream
Preheat the oven to 325°. Thinly slice 1/2 pound of the pork fat. Finely grind half of the remaining pork fat with all the
veal and pork shoulder, or chop fine in a food processor. Line a 3-quart mold or two 1 1/2 quart molds with the thin
slices or pork fat, letting long ends hang outside the tureen. Grind the ham and remaining pork fat, using the coarse
blade of the meat grinder. In a food processor, make a purée with the chicken livers with the garlic, cream, eggs and
cognac. Gradually add about one third of the finely ground veal-pork mixture. In a mixing bowl combine all the ground
and puréed meats and add the remaining seasonings and flour. Mix all the ingredients with a spoon. Fill the prepared
mold with the pâté mixture. Fold the overhanging strips of pork fat over the top. Cover tightly with a double thickness of
foil. Place the mold in a pan of water and bake 3 hours. Remove the foil after the 3 hours and continue baking until the
top of the pâté is brown.... Cool in the refrigerator. Keep it around 2 or 3 days before eating the pâté onto some french
country bread slices that will be grilled. *Add some gherkins if desired on each top of each slice.
1 1/2 pounds fresh pork fat 3 eggs
1 Pound boneless veal 1/2 cup cognac
1 pound boneless pork shoulder 2 tsp. white pepper
1 pound ham 1/2 tsp. allspice (optional)
1/2 pound chiken or pork livers 1/2 tsp. cinnamon
8 garlic cloves 1/2 cup flour
1/4 cup cream
Preheat the oven to 325°. Thinly slice 1/2 pound of the pork fat. Finely grind half of the remaining pork fat with all the
veal and pork shoulder, or chop fine in a food processor. Line a 3-quart mold or two 1 1/2 quart molds with the thin
slices or pork fat, letting long ends hang outside the tureen. Grind the ham and remaining pork fat, using the coarse
blade of the meat grinder. In a food processor, make a purée with the chicken livers with the garlic, cream, eggs and
cognac. Gradually add about one third of the finely ground veal-pork mixture. In a mixing bowl combine all the ground
and puréed meats and add the remaining seasonings and flour. Mix all the ingredients with a spoon. Fill the prepared
mold with the pâté mixture. Fold the overhanging strips of pork fat over the top. Cover tightly with a double thickness of
foil. Place the mold in a pan of water and bake 3 hours. Remove the foil after the 3 hours and continue baking until the
top of the pâté is brown.... Cool in the refrigerator. Keep it around 2 or 3 days before eating the pâté onto some french
country bread slices that will be grilled. *Add some gherkins if desired on each top of each slice.
Cheese Soufflé
1.75 oz. Butter 10 Egg Whites
1.75 oz. Flour Salt, Pepper to taste
1.05 pint Milk Nutmeg
5.25 oz Grated Cheese
6 Egg Yolks
Prepare all the ingredients. Bring milk to a boiling point. Melt the butter in a pot. Add the flour in one shot and stir to
combine well. Cook the white roux for 2 to 3 minutes over low heat. Beware not to burn it. Let it cool. You just made
a white roux. Away from the heat, pour the boiling milk on the cold white roux. Whisk to combine thoroughly. And cook
over medium heat for 4 to 5 minutes. You will get what is called a bechamel sauce. Separate the egg whites from the
yolks. Keep the whites refrigerated. Add the egg yolks and cook for an additional 2 to 3 minutes. Put the sauce in a
bowl and leave to cool. Add the grated cheese. This is a Mornay sauce. Whisk the egg whites with a pinch of salt until
stiff. Beat the egg whites until very stiff. Combine a bit of the whites to the mixture with a whisk. It allows the Mornay
sauce to be more fluid. Combine gently remaining egg whites with a wooden spatula, stirring in a circular pattern - this
mixture must be used immediately. Butter and flour 6 soufflé pans or large ramequins, and fill each 3/4 full. Transfer to
a warm oven (395°F), then bake for 15 to 20 minutes. The soufflés rise and turn golden. Remove from oven and serve
immediately - a soufflé cannot wait (if you don't serve them immediately, they'll collapse).
1.75 oz. Butter 10 Egg Whites
1.75 oz. Flour Salt, Pepper to taste
1.05 pint Milk Nutmeg
5.25 oz Grated Cheese
6 Egg Yolks
Prepare all the ingredients. Bring milk to a boiling point. Melt the butter in a pot. Add the flour in one shot and stir to
combine well. Cook the white roux for 2 to 3 minutes over low heat. Beware not to burn it. Let it cool. You just made
a white roux. Away from the heat, pour the boiling milk on the cold white roux. Whisk to combine thoroughly. And cook
over medium heat for 4 to 5 minutes. You will get what is called a bechamel sauce. Separate the egg whites from the
yolks. Keep the whites refrigerated. Add the egg yolks and cook for an additional 2 to 3 minutes. Put the sauce in a
bowl and leave to cool. Add the grated cheese. This is a Mornay sauce. Whisk the egg whites with a pinch of salt until
stiff. Beat the egg whites until very stiff. Combine a bit of the whites to the mixture with a whisk. It allows the Mornay
sauce to be more fluid. Combine gently remaining egg whites with a wooden spatula, stirring in a circular pattern - this
mixture must be used immediately. Butter and flour 6 soufflé pans or large ramequins, and fill each 3/4 full. Transfer to
a warm oven (395°F), then bake for 15 to 20 minutes. The soufflés rise and turn golden. Remove from oven and serve
immediately - a soufflé cannot wait (if you don't serve them immediately, they'll collapse).
Chicken Liver and Port Pâté
1 lb 1 1/2 oz chicken livers 1/4 tsp ground nutmeg
1/3 cup port 1/2 tsp ground thyme
3 1/4 oz butter 1 tsp gelatin
1 small onion, finely chopped 1/2 chicken stock cube
1 clove garlic, crushed 1/2 cup water
1/3 cup cream bay leaves
Trim and wash livers, cut in half. Place livers into a small bowl with the port; stand 2 hours. Strain livers, reserve liquid.
Melt half the butter in a frying pan, add onion and garlic, stir over heat until onion is soft. Add livers to pan, stir over
heat for a few minutes or until livers change colour. Add reserved liquid, simmer mixture uncovered 1 minute. Melt
remaining butter. Blend or process liver mixture, cream, nutmeg and thyme until smooth. Add melted butter while motor
is operating. Process until smooth. Pour into serving dish, cover, refrigerate 2 hours. Sprinkle gelatin and crumbled
stock cube over water, dissolve over hot water (or microwave on HIGH for about 30 seconds), cool to room
temperature. Arrange bay leaves and strips of canned pimiento on pâté, carefully pour gelatin mixture over pâté;
refrigerate overnight.
1 lb 1 1/2 oz chicken livers 1/4 tsp ground nutmeg
1/3 cup port 1/2 tsp ground thyme
3 1/4 oz butter 1 tsp gelatin
1 small onion, finely chopped 1/2 chicken stock cube
1 clove garlic, crushed 1/2 cup water
1/3 cup cream bay leaves
Trim and wash livers, cut in half. Place livers into a small bowl with the port; stand 2 hours. Strain livers, reserve liquid.
Melt half the butter in a frying pan, add onion and garlic, stir over heat until onion is soft. Add livers to pan, stir over
heat for a few minutes or until livers change colour. Add reserved liquid, simmer mixture uncovered 1 minute. Melt
remaining butter. Blend or process liver mixture, cream, nutmeg and thyme until smooth. Add melted butter while motor
is operating. Process until smooth. Pour into serving dish, cover, refrigerate 2 hours. Sprinkle gelatin and crumbled
stock cube over water, dissolve over hot water (or microwave on HIGH for about 30 seconds), cool to room
temperature. Arrange bay leaves and strips of canned pimiento on pâté, carefully pour gelatin mixture over pâté;
refrigerate overnight.
KUGELHOPF
1 1/2 teaspoons active dry yeast (less than 1 envelope)
2 tablespoons warm water (105–115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon finely grated fresh orange or lemon zest
About 20 whole blanched almonds (1/2 oz)
1 tablespoon confectioners sugar
Special equipment: a standing electric mixer with paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in
diameter) or an 11- to 12-cup bundt pan
Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam,
discard and start over with new yeast.) Heat milk with 6 tablespoons butter and granulated sugar over low heat,
stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a
slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time,
then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very
sticky.) Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold
(the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape
spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen
towel and let dough rise in a warm place until it fills pan, about 2 hours. Preheat oven to 400°F. Remove towel from
kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with
foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in
pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
Cooks' note:
• Kugelhopf is best eaten the same day it's made; however, leftovers are delicious toasted.
• Use a light-colored metal pan. Because they retain more heat, dark metal pans, including nonstick, will likely make
your baked goods darker and decrease the cooking times.
Makes 8 to 10 dessert or snack servings.
1 1/2 teaspoons active dry yeast (less than 1 envelope)
2 tablespoons warm water (105–115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon finely grated fresh orange or lemon zest
About 20 whole blanched almonds (1/2 oz)
1 tablespoon confectioners sugar
Special equipment: a standing electric mixer with paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in
diameter) or an 11- to 12-cup bundt pan
Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam,
discard and start over with new yeast.) Heat milk with 6 tablespoons butter and granulated sugar over low heat,
stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a
slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time,
then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very
sticky.) Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold
(the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape
spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen
towel and let dough rise in a warm place until it fills pan, about 2 hours. Preheat oven to 400°F. Remove towel from
kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with
foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in
pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
Cooks' note:
• Kugelhopf is best eaten the same day it's made; however, leftovers are delicious toasted.
• Use a light-colored metal pan. Because they retain more heat, dark metal pans, including nonstick, will likely make
your baked goods darker and decrease the cooking times.
Makes 8 to 10 dessert or snack servings.
French Chocolates
In a pan you pour 2 T. of milk.
250 grams chocolate
Blend the chocolate & milk at very low temperature. When they are well mixed and the chocolate is liquid, you pour a
little part of this mix into half of the mold, just to cover all the decor of the mold. Put in the refrigerator and wait for the
chocolate to dry. Once dry, take some liquid chocolate to join the two half parts.
In a pan you pour 2 T. of milk.
250 grams chocolate
Blend the chocolate & milk at very low temperature. When they are well mixed and the chocolate is liquid, you pour a
little part of this mix into half of the mold, just to cover all the decor of the mold. Put in the refrigerator and wait for the
chocolate to dry. Once dry, take some liquid chocolate to join the two half parts.
Baked Apples
3 tablespoons cider vinegar
1 cup apple juice
3 tablespoons unsalted butter, cut into pieces
1/2 cup sugar
8 Gala or Golden Delicious apples
3 tablespoons brandy
1/2 cup creme fâiche
Preheat oven to 350°F. Combine vinegar, juice, butter, and sugar in a 13 x 9-inch glass baking dish. Cut off top 3/4
inch of apples to make lids. Scoop out cores with a melon-ball cutter and replace lids. Put apples in baking dish and
cover with foil. Bake in middle of oven until very tender but still intact, 1 to 1 1/4 hours. Transfer apples to plates and
boil pan juices with brandy in a saucepan until reduced to about 1 cup. Fill apples with creme frâiche and serve with
sauce. (**This recipe was originally baked in the copper 'Moule de Pomme' pan.) Makes 8 servings.
3 tablespoons cider vinegar
1 cup apple juice
3 tablespoons unsalted butter, cut into pieces
1/2 cup sugar
8 Gala or Golden Delicious apples
3 tablespoons brandy
1/2 cup creme fâiche
Preheat oven to 350°F. Combine vinegar, juice, butter, and sugar in a 13 x 9-inch glass baking dish. Cut off top 3/4
inch of apples to make lids. Scoop out cores with a melon-ball cutter and replace lids. Put apples in baking dish and
cover with foil. Bake in middle of oven until very tender but still intact, 1 to 1 1/4 hours. Transfer apples to plates and
boil pan juices with brandy in a saucepan until reduced to about 1 cup. Fill apples with creme frâiche and serve with
sauce. (**This recipe was originally baked in the copper 'Moule de Pomme' pan.) Makes 8 servings.
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