Cuisine Economique by Jacques Pépin

  • Turkey stock soup with lettuce strips

    from Cuisine Economique Cuisine Economique by Jacques Pépin

    • Categories: Soups; Appetizers / starters
    • Ingredients: turkey carcass; thyme; bay leaves; leeks; potatoes; Boston lettuce
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Notes about Recipes in this book

  • Cauliflower soup

    • Kringler on December 08, 2017

      Excellent. Tasty and satisfying. I added cooked shrimp to make it a meal.

  • Sausage and potato ragout

    • mamacrumbcake on April 09, 2017

      This is very rustic, simple, plain, yet very flavorful. It was easy to make, with minimal prep. I would make some changes next time. First of all, I would reduce the potatoes to 2 pounds and cut the potatoes and onions into smaller pieces--maybe 1 inch. We accidentally discovered that if you mash the potatoes into the delicious gravy, add a touch of butter and sprinkling of salt...utterly sublime. UPDATE: We found that 1 1/2 pounds of potatoes cut into 1-inch pieces was just right. Everything else was kept the same. Fewer potatoes in smaller pieces allowed the potatoes to better absorb the delicious, savory flavor of the gravy. I used red potatoes and they held their shape well.

  • Cold zucchini terrine

    • KatieK1 on May 07, 2022

      This is amazing, but watch out! The oil really wants to splatter.

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  • ISBN 10 0688111459
  • ISBN 13 9780688111458
  • Published Dec 01 1992
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Jacques Pepin gathers 120 easy-to-prepare recipes in elegant seasonal menus for delicious, money-saving eating.

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