• veragusta on February 26, 2011

  french strudel pastis

Notes about Recipes in this book

• Soup from the carcass of a fattened duck or goose (La soupe à la carcasse de canard ou d'oie gras)

  • saladdays on December 29, 2014

    Used this recipe to make soup from the carcass of our Christmas goose, not quick to make but made a very tasty rich soup. The recipe states that it is enough for 6 people but it makes enough to set up a soup kitchen, so plenty to go in the freezer.

• Steak from the breast of fattened duck (Lou magret)

  • Nichill on October 26, 2025

    This was very successful, and taught us a lot about cooking duck breasts. Firstly, the marinating (we used about 1/2 tbsp salt rubbed into the skin, and it wasn’t too much) with herbs and brandy. Secondly, the slow rendering of the skin fat to get the glorious crispness. We used normal duck breasts, around 275g each, cooked 10 mins skin-side-down, increasing the heat slightly from minimum halfway through, followed by 5.5 mins on high, smoky heat. This resulted in juicy pink meat, perfect skin. We would prefer more like 4.5 mins to have a rarer cook, but in no way was this overdone.

• Sausage in a rosé wine sauce (La saucisse au vin rosé)

  • JELogan on July 17, 2022

    Found this recipe both simple and tasty, but counter-intuitive for me as sausages and rosé seem an odd combination. Hot weather and rosé, yes. Hot weather and sausages, not so much. In any case, it came together quickly and proved surprisingly 'fresh' tasting as the peppers weren't cooked overlong. I found the sauce a bit runny (perhaps I didn't let it simmer long enough to allow the flour to thicken) but remedied that by putting a big hunk of bread at the bottom of the plate and spooned the sauce and sausages over it. A bit heavy for a summer meal, but delicious nonetheless.

• Pig's trotters with flageolet beans (Les pieds de pork aux flageolets)

  • JimCampbell on October 29, 2024

    OK………in recipe title “trotters” doesn’t sound the greatest. The title in book I have says pigs feet. Anyway. This is a great dish. Made it again. It’s a two day step. Pigs feet day one, beans on day two. Really gelatinous and tasty. This dish I used Iberico pigs feet, which did not yield as much meat. Next time it’s back to the “market” variety, which are larger. I tossed all of the pork fat. Used olive oil for the vegetable sweating on day two. The one add on was a pound of Italian sausage links for the last 1/2 hours or so of cooking. Pierce the sausage casing to release some flavor. Really nice comforting dish.

• Potatoes finished in goose fat (Les pommes à l'échirlète)

  • Avocet on January 09, 2016

    p. 178 Excellent. I used cut up red potatoes, unpeeled, and parboiled them in chicken stock with garlic. Used one tablespoon of goose fat instead of the 2 to 3 suggested in the recipe, and that was plenty. The slow cooking does give them a nice crispy outside and a floury interior. A real keeper of a technique. You could do this with olive oil instead of goose or duck fat.

• Veal with chestnuts and mushrooms (Le rôti de veau Cévenol)

  • saladdays on February 01, 2015

    A very good recipe, real French country cooking, just right for cold winter evenings. I used frozen chestnuts which worked well. Highly recommended.