Notes about Recipes in this book

• Cream of carrot soup (Crème Crécy)

  • Livia on September 28, 2025

    This is simple to make but it is the best carrot soup I've ever eaten, despite omitting the extra butter.

  • twoyolks on February 15, 2026

    This was a great soup with enough carrot flavor to be good but not overpowering. I did add some sherry vinegar and some piment d'esplette.

• Poached eggs with salmon and artichoke hearts (Oeufs pochés Carême)

  • BlytheSpirit on February 08, 2015

    This was very difficult presentation-wise. Will need to practice getting the shape of the artichoke correct. Delicious flavors though.

• White veal stew (Blanquette de veau)

  • tekobo on April 17, 2017

    Made with veal breast bones and cubed shoulder. Wonderful, comforting early spring dish, served with boiled new potatoes.

• Braised beef in Burgundian wine (Boeuf Bourguignon)

  • tekobo on April 10, 2016

    page 182

• Braised shoulder of wild boar with peppered cassis sauce (Epaule de sanglier braisée, crème de cassis pimentée)

  • tekobo on July 26, 2018

    Made with nanny goat shoulder. Came out well but could have done with even longer to get it to shredding stage.

• Roast potatoes with garlic (Pommes de terre rôties à l'ail)

  • twoyolks on May 20, 2025

    The potatoes were well cooked and tasty but I didn't really get any flavor from the garlic or thyme.

• Potatoes cooked with stock and onions (Pommes boulangère)

  • tekobo on July 26, 2018

    Very simple to make and very tasty.

• Pear and almond tart (Tarte aux poires Bordaloue)

  • twoyolks on October 03, 2016

    This is a really good, classic pear tart. The almond filling really compliments the pears well. The pears do well with the vanilla from the poaching liquid. The pears get tender in the poaching liquid without loosing all texture or structural integrity. I found the dough a bit hard to work with and ended up using an 8.5" tart pan, because I couldn't roll the dough out to fit an 11" which ended up a little bit too full.

• Olive oil bread (Pain à l'huile d'olive)

  • twoyolks on November 25, 2019

    This is by no means a great bread but it's a pretty decent bread that is fully baked in a little over two hours. The crumb on the bread is tight but it has a nice chewy, crust. The first kneading can be done in a stand mixer but it's not possible to incorporate the olive oil and salt into the dough without hand kneading.