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| Preface | |
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| Acknowledgments | |
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| Read This First | |
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| Assorted Vegetable Salads / Crudit's.Green Salads / Slades Vertes | |
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| Composed Salads / Salade Composeeacute;s.Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise / Grand Aioli | |
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| Country-Style Pork P??t?? / Terrine de Campagne | |
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| Ham and Parsley Terrine / Jambon Persill??.Poached Eggs with Red Wine Sauce / Oeufs en Meurette | |
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| Omelets / Omelettes | |
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| Cheese Souffl?? / Souffl?? au Fromage | |
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| Cheese Fondue / Fondue de Fromage | |
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| Traditional Bacon and Cheese Quiche / Quiche Lorraine | |
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| Niccedil;oise Onion, Olive, and Anchovy Tart / Pissaladi??re | |
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| Cold Leek and Potato Soup / Vichyssoise | |
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| French Onion Soup / Soupe ? | |
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| l'Oignon | |
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| Oxtail Soup / Potage de Queue de Boeuf | |
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| Chicken Consomm?? with Shredded Cr??pes / Consomm?? C??lestine | |
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| French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou | |
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| Mediterranean Fish Soup / Bouillabaisse | |
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| Oysters / Hu??tres | |
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| Steamed Mussels with White Wine, Shallots, and Parsley / Moules ? | |
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| La Marini??re.Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques ? | |
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| La Nage | |
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| Sole with Hot Butter and Lemon / Sole Meuni??re.Sole Braied with Shallots and White Wine / Sole Bercy | |
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| Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grill?? au Fenouil | |
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| Lobster with Tomato and Cognac Sauce / Homard ? | |
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| L'Am??ricaine | |
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| Roast Chicken / Poulet R?'ti.Rooster in Red Wine Sauce / Coq au Vin | |
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| Duck Aacute | |
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| L'Orange / Caneton ? | |
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| L'Orange | |
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| Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms / Lapereau en Gibelotte | |
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| Veal Stew with Cream and Mushrooms / Blanquette de Veau | |
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| French-Style Pot Roast / Boeuf ? | |
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| La Mode | |
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| Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf ? | |
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| La Bourguignonne | |
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| Farmhouse-style Poached Beef with Vegetables / Pot-au-feu | |
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| Baked Bean and Duck Casserole / Cassoulet | |
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| Steak with Red Wine Sauce / Entrec?'te ? | |
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| La Bordelaise | |
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| Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux | |
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| Roast Rack of Lamb with Parsley and Garlic Crust / Carr?? d'Agneau Persilleacute;) | |
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| Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie ? | |
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| L'Alsacienne | |
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| Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, ? | |
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| La Moutarde et au Porto | |
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| Glazed Sliced Carrots / Carottes ? | |
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| La Vichy | |
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| Baked Creamed Potato Gratin / Gratin Dauphinois | |
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| Proven??al Vegetable Stew / Ratatouille | |
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| Baked Whole Truffles / Les Truffes sous la Cendre | |
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| Apple Tart / Tarte aux Pommes | |
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| Chocolate Mousse / Mousse au Chocolat | |
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| Caramel-Glazed Cream Custard / Cregrave;me Brucirc;leacute;e) | |
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| Hot Cr??pes with Orange Butter Sauce / Cr??pes Suzette | |
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| Floating Islands / Iles Flottantes | |
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| Strawberry Preserves Confiture de Fraises | |
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| Cookies and Candies / Petits-Fours Secs | |
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| Sources | |
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| Index | |