French Provincial Cooking

French Provincial Cooking

by Elizabeth David

ISBN-10: 1904943713
ISBN-13: 9781904943716
Region: France
Publisher: Penguin Classics
Publication Date: May, 2008
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Recipe Index

Recipesort icon Page Rating
Abricots au Four. Baked Apricots 437
0
Aïllade de Jarret de Veau. Shin of Veal Stewed with Tomatoes and Garlic 379
0
Aïoli 302
0
Ananas au Kirsch. Pineapple with Kirsch 438
0
Artichauts à la Barigoule. Leaf Artichoke Stewed in Oil 239
0
Artichauts à la Greque. Artichoke Hearts Stewed in Oil 138
0
Artichauts Vinaigrette. Globe or Leaf Artichokes with Vinaigrette Sauce 143
0
Asperges à la Mayonnaise. Asparagus with Mayonnaise 240
0
Aubergines à la Turque. Aubergines Baked with Tomatoes and Onions 243
0
Aubergines au Gratin. Aubergines Baked with Tomatoes 242
0
Aubergines en Persillade. Aubergines with Parsley and Garlic 243
0
Aubergines Imam Bayeldi. Aubergines Stewed in Oil with Tomatoes and Spices 244
0
Bananes Baronnet. Bananas with Kirsch and Cream 439
0
Bécasse Rôtie. Roast Woodcock 422
0
Beckenoff. Pork and Mutton Baked with Potatoes 390
0
Beignets de Salsifis. Salsify Fritters 276
0
Beignets d’Aubergines. Aubergine Fritters 245
0
Betteraves en Robe des Champs. Beetroots Baked in Their Skins 245
0
Beurre Blanc Nantais. White Butter and Shallot Sauce for Fish 117
0
Beurre de Montpellier. Green Butter 117
0
Beurre Maître d’Hôtel. Parsley Butter 116
0
Beurre Manié. Butter and Flour Thickening for Sauces 118
0
Biftecks à la Mode du Pays de Vaux. Fillet Steaks with Butter and Herbs 339
0
Blettes à la Crème. Chard with Cream Sauce 246
0
Boeuf à la Bourguignonne. Beef Stew with Red Wine, Onions and Mushrooms 343
0
Boeuf à la Gardiane. Beef and Wine Stew with Black Olives 345
0
Boeuf à la Mode. Cold Beef in Jelly 347
0
Boeuf en Salade. Beef Salad 147
0
Boudin Grillé aux Pommes. Grilled Black Pudding with Apples 231
0
Bouillon pour les Sauces. Stock for Sauces 112
0
Bouillon pour Potages. Stock for Soup 161
0
Boulettes de Semoule, or Pflütten. Semolina and Potato Gnocchi 210
0
Brézolles Lorraines. Sliced Veal Baked in the Oven 375
0
Brouillade d’Aubergines. Stewed Aubergines with Tomatoes 241
0
Calmars à l'Étuvée. Stewed Inkfish 328
0
Canard à la Serviette. Boiled Duck 412
0
Canard aux Céleris. Duck with Celery 411
0
Canard aux Cerises. Duck with Cherries 412
0
Canard aux Petits Pois. Duck with Green Peas 410
0
Canard Sauvage à la Navarraise. Wild Duck with Sweet Pepper and White Wine 422
0
Caneton ou Canard Rôti au Four. Roast Duck or Duckling 409
0
Carbonnade Nîmoise. Lamb or Mutton Baked with Potatoes 356
0
Carottes à la Crème. Carrots with Cream Sauce 247
0
Carottes à la Nivernaise. Glazed Carrots and Onions 247
0
Carottes Glacées. Glazed Carrots 247
0
Carottes Vichy 246
0
Carpe à la Juive. Sweet-Sour Carp in the Jewish Fashion 309
0
Carré de Porc Provençal. Roast Loin of Pork with Wine and Herbs 361
0
Carré d’Agneau aux Haricots. Best End of Neck of Lamb with Haricot Beans 353
0
Carré d’Agneau Lorrain. Best End of Neck of Lamb with Carrots, Leeks and Tomatoes 354
0
Cassoulet Colombié. Beans with Pork, Mutton, Sausage and Goose 387
0
Cassoulet de Toulouse 387
0
Cassoulet de Toulouse à la Ménagère. Beans with Pork, Lamb and Sausages 389
0
Céleris aux Anchois. Celery with Anchovy Sauce 140
0
Céleris Étuvés au Beurre. Celery Stewed in Butter 248
0
Cèpes à la Bordelaise. Cèpes (Boletus Edulis) Stewed in Oil with Parsley and Garlic 249
0
Cerises à l’Aigre-Doux. Sweet-Sour Cherries 144
0
Cervelles d’Agneau au Beurre Noir. Brains with Black Butter 359
0
Champignons à la Bordelaise. Mushrooms Stewed in Oil with Parsley and Garlic 251
0
Champignons à la Crème. Mushrooms with Cream 250
0
Champignons à la Greque. Mushrooms Stewed in Oil 139
0
Champignons Fines Herbes. Mushrooms with Herbs and Butter 250
0
Chanterelles Maître d’Hôtel. Chanterelles with Parsley Butter 252
0
Châteaubriand Sauce Béarnaise. Double Fillet Steak with Béarnaise Sauce 336
0
Chou Farçi aux Marrons. Cabbage Stuffed with Chestnuts 252
0
Chou Rouge à l’Aigre-Doux. Sweet-Sour Red Cabbage 252
0
Civet de Langouste 326
0
Cochon de Lait Rôti au Four. Roast Suckling Pig 367
0
Colin Sauce Rémoulade. Hake with Rémoulade Sauce 284
0
Compote d’Abricots. Apricot Compote 438
0
Concombres en Salade. Cucumber Salad 136
0
Consummé de Gibier. Game Consummé 162
0
Coq au Vin de Bourgogne. Cockerel Stewed in Red Wine 399
0
Coquilles St. Jacques à la Bretonne. Scallops with Butter and Breadcrumbs 315
0
Coquilles St. Jacques à la Provençale. Fried Scallops with Garlic and Parsley 316
0
Coquilles St. Jacques au Vin Blanc. Scallops with White Wine 315
0
Côtelettes de Chevreuil à l’Ardennaise. Venison Cutlets Baked in the Oven 430
0
Côtes de Porc en Sanglier. Pork Chops to Taste like Wild Boar 363
0
Côtes de Porc Vallée d’Auge. Grilled Pork Chops with Cider Sauce 361
0
Côtes de Veau à l’Ardennaise. Veal Chops Baked in the Oven 374
0
Coulis de Tomates à la Provençale. Fresh Tomato Sauce (2) 126
0
Coulis de Tomates. Thick Tomato Sauce 242
0
Courgettes à la Greque. Little Marrows Stewed in Oil 138
0
Courgettes à la Niçoise. Courgettes with Tomatoes and Black Oilives 254
0
Courgettes aux Tomates. Courgettes with Tomatoes 254
0
Courgettes Fines Herbes. Courgettes with Fresh Herbs 255
0
Crème à la Vierge. Cream of Turnip Soup 165
0
Crème aux Fraises. Strawberry Cream 443
0
Crème de la Grand’ Tante. Cream of Cauliflower Soup 166
0
Crème Flamande. Cream of Onion and Potato Soup 169
0
Crème Fouettée. Whipped Cream 442
0
Crème Vichyssoise Glacée. Iced Potato and Leek Soup 174
0
Crêpes Dentelles 455
0
Crevettes Courchamps 141
0
Crevettes Sautées à la Crème. Prawns with Cream and Brandy Sauce 321
0
Croûtes aux Apricots. Apricot Croûtons 438
0
Cuissot de Porc Faris en Sanglier. Leg of Pork Marinated in Wine 364
0
Darne de Saumon Beurre de Montpellier. Middle Cut of Salmon with Green Butter 311
0
Daube de Boeuf Créole. New Orleans Daube of Beef 341
0
Daube de Veau à l’Estragon. Veal Stewed with White Wine and Tarragon 372
0
Daurade aux Moules. Sea-Bream with Mussels 284
0
Dindonneau Farci aux Marrons, Mode d’Artois. Turkey Stuffed with Chestnuts and Apples 408
0
Écrevisses à la Nage. Fresh-Water Crayfish in Court-Bouillon 308
0
Émincés de Volaille au Gratin. Chicken with Cream and Cheese Sauce 406
0
Enchaud de Porc à la Périgourdine. Loin of Pork Stuffed with Truffles 365
0
Endives au Beurre (1). Endives Stewed in Butter 256
0
Endives au Beurre (2). Endives Stewed in Butter 256
0
Endives au Lard. Endives with Bacon or Ham 256
0
Endives en Salade. Belgian Endive Salad 150
0
Entrecôte à la Bordelaise. Rib Steak with Shallots and Marrow 337
0
Entrecôte à la Bretonne. Rib Steak with Parsley Butter 338
0
Entrecôte Grillée. Grilled Rib Steak 336
0
Épaule de Veau Boulangère. Shoulder of Veal Baked with Potatoes 376
0
Épaule d’Agneau Boulangère. Shoulder of Lamb Baked with Potatoes 357
0
Éperlans Frits. Fried Smelts 285
0
Épinards à la Crème. Spinach with Fresh Cream 257
0
Épinards au Naturel. Spinach with Butter 257
0
Épinards en Purée 257
0
Escalopes à la Savoyarde (1). Escalopes of Veal with Vermouth and Cream Sauce 374
0
Escalopes à la Savoyarde (2). Escalopes of Veal with Vermouth and Cream Sauce 374
0
Escalopes de Veau Cauchoise. Escalopes of Veal with Cream, Calvados and Apple 373
0
Escargots de Conserve à la Bourguignonne. Tinned Snails with Parsley and Garlic Butter 330
0
Escargots Farcis. Stuffed Snails 330
0
Estofat de Boeuf Albigeois. Beef Stew with Red Wine and Brandy 342
0
Estouffade de Cerf au Vin Rouge. Venison Stewed in Red Wine 429
0
Étuvé de Céleri-Rave. Celeriac Stewed in Butter 248
0
Faisin à la Cauchoise. Pheasant with Cream, Calvados and Apple 419
0
Faisin à la Chourcroute. Pheasant with Pickled Cabbage 420
0
Faisin au Riz Basquais. Pheasant with Spiced Rice 421
0
Faisin en Cocotte. Pheasant Stewed in Butter 419
0
Faisin en Papillotes. Pheasant in Paper Cases 418
0
Fèves au Beurre. Broad Beans with Butter 258
0
Fèves au Jambon. Broad Beans with Ham 258
0
Filet d’Agneau au Four. Roast Fillet of Lamb 355
0
Filets de Lièvre Chasseur. Fillets of Hare with Mushrooms and Cream 429
0
Filets de Maquereaux à la Tomate. Fillets of Mackerel with Potatoes and Fresh Tomato Sauce 288
0
Filets de Maquereaux au Vin Blanc. Mackerel Fillets in White Wine 140
0
Filets de Sole Deauvillaise. Fillets of Sole with Cream and Onion Sauce 296
0
Filets de St. Pierre à la Deauvillaise. Fillets of John Dory with Onion and Cream Sauce 293
0
Flan de Poireaux à la Berrichonne. Cream and Leek Pie 209
0
Foie de Veau Campagnarde. Calf’s Liver with Herbs and Mushrooms 380
0
Foies de Volaille au Riz. Chicken Livers with Rice 407
0
Fonds d’Artichauts en Salade. Salad of Artichoke Hearts and Lettuce 151
0
Fromage à la Crème 444
0
Fromage de Fontainebleau 444
0
Galantine de Porc à la Bourguignonne. Galantine of Pork with Parsley and Garlic 223
0
Galantine de Porc au Vin Blanc. Galantine of Pork with White Wine 222
0
Galettes aux Fruits. Open Fruit Pie with Yeast Pastry 452
0
Gateau au Chocolat et aux Amades. Chocolate and Almond Cake 455
0
Gateau au Chocolat. Chocolate Cake 454
0
Gâteau Moka. Coffee Cake 454
0
Gelée de Groseilles. Red-Currant Jelly 456
0
Gigot à la Bretonne. Leg of Mutton or Lamb with Haricot Beans 352
0
Glace à la Framboise. Raspberry Ice Cream 448
0
Glace à l’Abricot. Apricot Ice 447
0
Glace au Citron. Lemon Ice 446
0
Glace au Melon de l’Île St Jacques. Melon Ice Cream 448
0
Glace Moka. Coffee Ice Cream 447
0
Gratin Dauphnois 211
0
Gratin de Courgettes et de Tomates. Baked Courgettes and Tomatoes 254
0
Grillade au Fenouil. Sea-Bass or Red Mullet Grilled with Fennel 286
0
Grives aux Olives Cassées. Thrushes with Cracked Olives 423
0
Grondin au Fromage. Red Gurnet with Cheese Sauce 286
0
Harengs Grillés, Sauce à la Moutarde. Grilled Herrings with Mustard Sauce 286
0
Haricots à la Bretonne. Dried Haricot Beans with Onions and Tomatoes 261
0
Haricots à la Crème. Haricot Beans with Cream Sauce 259
0
Haricots au Vin Rouge. Dried Haricot Beans with Red Wine 261
0
Haricots Blancs Maître d‘Hôtel. Dried Haricot Beans with Parsley Butter 260
0
Haricots Verts à la Provençale. French Beans with Tomatoes 261
0
Haricots Verts au Beurre. French Beans with Butter 261
0
Homard à la Charentaise. Lobster with Vermouth and Cream Sauce 323
0
Homard à l’Américaine (1) 321
0
Homard à l’Américaine (2) 322
0
Homard Courchamps 324
0
Homard ou Langouste à la Mayonnaise. Lobster or Crawfish with Mayonnaise 323
0
Huîtres Mornay. Oysters Mornay 316
0
Jambon à la Corsoise. Ham with Tomato and Garlic Sauce 234
0
Jambon à la Crème au Gratin. Ham with Cream and Cheese Sauce 233
0
Jambon à la Crème. Ham with Cream Sauce 232
0
Jambon au Foin 234
0
Jarret de Boeuf en Daube. Shin of Beef Stewed in Wine 346
0
La Bouillabaisse (1) 298
0
La Bouillabaisse (2) 299
0
La Bouillabaisse des Pêcheurs 300
0
La Bourride de Charles Bérot 303
0
La Brandade de Morue. Cream of Salt Cod 304
0
La Champignons de Couche. Cultivated Mushrooms 249
0
La Charcuterie. Pork Products and Cooked Meats 134
0
La Daube de Béarn. Beef and Wine Stew with Ham and Tomatoes 345
0
La Daube de Boeuf Provençale. Provençal Meat and Wine Stew 339
0
La Daube Viennoise 391
0
La Gougère 203
0
La Pintade. Guinea Fowl 409
0
La Pipérade 198
0
La Poule au Pot à la Crème Normande. Poached Chicken with Butter and Cream Sauce 405
0
La Poule au Pot du Béarnaise 405
0
La Poule au Riz à la Crème. Chicken with Rice and Cream Sauce 404
0
La Poule Farcie en Daube à la Berichonne. Boned Stuffed Chicken in Jelly 401
0
La Queue de Boeuf des Vignerons. Oxtail Stewed with White Grapes 349
0
La Quiche Lorraine. Cream and Bacon Tart 206
0
La Salade Lyonnaise 147
0
La Soupe au Lard, or Potée Lorraine 162
0
La Soupe au Pistou 165
0
La Soupe aux Moules. Mussel Soup 178
0
La Soupe aux Pois Chiches. Chick Pea Soup 164
0
La Tarte aux Pommes Normande. Open Apple Tart 453
0
La Truite. Trout 313
0
La Volaille Demi-Deuil. Pached Chicken with Truffles 398
0
Laitances en Sabots. Soft Roes in Baked Potatoes 287
0
Langouste à la Crème au Gratin. Crawfish or Rock Lobster with Cream and White Wine Sauce 326
0
Langouste Comme Chez Nénette 326
0
Langoustines en Brochettes. Grilled Dublin Bay Prawns 327
0
Le Boeuf. Beef 334
0
Le Civet de Liévre de Diane de Châteaumorand. Hare Stewed in Red Wine 424
0
Le Jambonneau. Cured Knuckle of Pork 234
0
Le Marcassin. Young Wild Boar 430
0
Le Poisson au Beurre Blanc. Fish with White Butter Sauce 306
0
Le Porc Frais. Fresh Pork 359
0
Le Poulet Sauté Dauphinois. Chicken Cooked with Whole Garlic Cloves 401
0
Le Saupiquet des Amognes. Ham with Piquant Cream Sauce 231
0
Le Saussoun, or Sauce aux Amandes du Var 145
0
Le Veau. Veal 368
0
Légumes à la Greque. Vegetables Cooked in Oil for Hors-d’Oeuvre 136
0
Légumes en Salade. Vegetable Salads 135
0
Lentilles au Petit Salé. Lentils with Salt Pork 263
0
Lentilles Maître d’Hôtel. Lentils with Parsley Butter 262
0
Les Abricots. Apricots 437
0
Les Artichauts. Leaf Artichokes 238
0
Les Asperges de Cavaillon. Cavaillon Asparagus 240
0
Les Betteraves. Beetroot 245
0
Les Bourdaines. Apples Baked in Pastry 441
0
Les Calmars, Seiches, Encornets. Inkfish, Squid, Cuttlefish 325
0
Les Chanterelles 251
0
Les Courgettes 253
0
Les Crèmets 443
0
Les Crudités. Raw Vegetables 133
0
Les Cuisses de Grenouilles. Frogs’ Legs 332
0
Les Daubes 339
0
Les Endives Belges. Belgian Endives 255
0
Les Escargots. Snails 329
0
Les Haricots Blancs Sec. Dried White Haricot Beans 259
0
Les Huîtres ou Les Palourdes Farcies. Stufed Oysters or Clams 317
0
Les Lentilles. Lentils 262
0
Les Marrons. Chestnuts 263
0
Les Oeufs Brouillés. Scrambled Eggs 198
0
Les Oeufs du Pêcheur. Poached Eggs with Mussel Stock 189
0
Les Oeufs Durs. Hard-Boiled Eggs 184
0
Les Oeufs en Cocotte 190
0
Les Oeufs en Cocotte à la Crème 191
0
Les Oeufs en Cocotte au Jus 191
0

Publishers Information

About French Provincial Cooking

Publisher Web Link: http://us.penguingroup.com/

First published in 1962, Elizabeth David’s culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. (http://us.penguingroup.com/)

Author Information

About Elizabeth David

Elizabeth David CBE (26 December 1913 – 22 May 1992) was a pre-eminent British cookery writer of the mid 20th century.

David is considered responsible for bringing French and Italian cooking into the British home (along with now ubiquitous items such as olive oil and the courgette). In a Britain worn down by post-war rationing and dull food, she celebrated regional and rural Mediterranean dishes rather than the fussier food of the gourmands and aristocrats. David’s style is characterised by terse descriptions of the recipes themselves, accompanied by detailed descriptions of their context and historical background, and often laced with anecdotal asides. Her criticism of bad food, including much of the food of England that she and her readers had grown up with, was often scathing.

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