• Orleams on March 26, 2026

  Pierre Franey is one of my 3 favorite cooks. He has the touch.

Notes about Recipes in this book

• A basic sauté of chicken (Poulet sauté)

  • Bloominanglophile on October 06, 2013

    This has been in my favorites file for a long time now. I can't remember when I first made it, but I have returned to it many times, as it is quick, delicious, and has a minimum of ingredients. Pair it with rice or buttered noodles, a simple, seasonal side veg, and Bob's your uncle! This is also great for when you may be serving picky eaters--there really isn't anything not to like in this dish.

  • Lee on January 02, 2015

    Agreed! This is a cornerstone preparation.

• Broccoli with lemon butter (Brocoli au citron)

  • Bloominanglophile on October 06, 2013

    I steam my broccoli instead of boiling it--otherwise this is a good, simple preparation of this particular vegetable.

• Broiled flounder fillets with mustard (Filets de flet à la moutarde)

  • Krisb on November 21, 2010

    This is absolutely delicious and takes 15 minutes. The zucchini side goes well, as would green beans.

• Chicken and avocado in cream (Poulet et poire d'acocat à la crème)

  • Thredbende on August 10, 2011

    Avocado and Chicken breast sounded odd to me when I first tried this recipe, but it is fabulous! The avocado is added to the creamed chicken/mushroom mixture just before serving. This is quick to cook party fare. Try it with the suggested curried rice.

  • Myrica on February 12, 2022

    Easy, very pleasing combination. Use boneless thighs for more flavor. First made in 1986!

• Chicken and rice casserole (Casserole de poulet au riz)

  • Maya12 on March 22, 2016

    In a hurry - this is the recipe you need to bookmark. While it's cooking make your salad, Then sit down and enjoy!

• Chicken sauté with rosemary (Poulet sauté au romarin)

  • Bloominanglophile on October 06, 2013

    This is the Poulet Saute recipe with just a teaspoon of fresh rosemary leaves added. Like the afore mentioned recipe, I like to serve it with rice to catch the delicious sauce.

• Fish soup with vegetables (Soupe de poisson jardinière)

  • abbycox on September 05, 2023

    My family LOVES this soup.

• Sautéed chicken with wine and herbs (Poulet sauté beauséjour)

  • BlytheSpirit on February 01, 2014

    This is a fabulous recipe - elegant in its simplicity. The recipe was written back in the eighties when it was still easy to find a small chicken (the recipe calls for a 1 3/4 to 2 lb chicken). So I was able to find a 2 1/2 lb chicken and I increased the cooking times accordingly - adding a few minutes and watching the chicken closely for signs of being done. I had the butcher cut the chicken into 8 pieces for this - but I think next time, I might also have him cut the breasts in half. The only other deviation from the recipe is that I omitted the chicken liver, which was supposed to go into the pan before the pan sauce is made. I served this to company along with buttered egg noodles and sautéed spinach. This is a definite repeat, and it was a great success.

• Steaks with vinegar sauce (Steaks au vinaigre)

  • Krisb on November 21, 2010

    Tangy and delicious.

• Vinaigrette sauce with herbs (Sauce vinaigrette aux herbes)

  • rgraham on April 26, 2026

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