Notes about Recipes in this book

• Escoffier devilled sauce (Sauce diable Escoffier)

  • Dannausc on May 23, 2019

    I served it with broiled salmon. It was quite good.

• Broiled salmon (Saumon grillé)

  • Dannausc on May 23, 2019

    Super easy and good. I served it with deviled sauce.

• Pork chops a la Flamande (Côtes de porc à la Flamande)

  • Dannausc on May 23, 2019

    Quick and easy. I baked the pork chops for 22 min at 375*. Pretty decent.

• Beaulieu chicken saute (Poulet sauté Beaulieu)

  • Dannausc on May 23, 2019

    I used 1/2 marinated and 1/2 regular canned artichoke hearts. It was good but not as good as I’d hoped.

• Chicken breasts with artichoke bottoms (Suprêmes de volaille aux fonds d'artichauts)

  • mharriman on April 18, 2020

    After clarifying the butter, fairly simple and straightforward. I deviated from the recipe by using canned artichoke hearts, not raw, and sautéed them separately in butter and herbs de Provence as the chicken was sautéing in a separate pan. We liked the pairing of the chicken with the artichokes. I didn’t serve with a gravy as suggested so cannot comment on that. Will make again.

• Chicken breasts with Parmesan (Suprêmes de volaille au Parmesan)

  • mharriman on August 28, 2019

    What delicious chicken breasts this recipe makes! I bought the cookbook after reading a short article in EYB about it, and after studying some of the recipes, I was taken back by the number of exotic ingredients called for in many. This one only required my defrosting of two chicken breasts from my freezer, grating some Parmesan cheese, and getting out my unsalted butter. The result was wonderful breasts that were refreshing in their simplicity — no breading to get in the way of the mouth watering sautéed Parmesan encrusted on the chicken. I served mine over brown rice and sautéed mushrooms, instead of the suggested polenta. This recipe, like the others, offers no measurements, so you really have to figure that out on your own.

• Melba strawberries (Fraises Melba)

  • Dannausc on May 23, 2019

    Easy and good.

• Kitchn by Jacques Pépin

  The best French cookbooks, according to French chefs.

  Full review