Paul Bocuse's French Cooking by Paul Bocuse

  • Seasonings for salads 1 (Vinaigrette sauce) (page 2)

    from Paul Bocuse's French Cooking Paul Bocuse's French Cooking by Paul Bocuse

    • Categories: Dressings & marinades; French; Vegan; Vegetarian
    • Ingredients: fines herbes; vinegar
    • Accompaniments: Calf's head (Tête de veau)
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Notes about this book

  • SULibraries on October 20, 2025

    641.5944 B665pa (LOU) CJ 641.5944 B665pa (LOU)

Notes about Recipes in this book

  • Horseradish butter (Beurre de raifort)

    • claire_txa051 on February 24, 2026

      A little mild by itself but great for serving roast or steak for a group of many spice levels. I didn’t have fresh and used prepared and was a bit liquidy, but easy to drain excess.

  • Fresh cod home style (Cabillaud à la ménagère)

    • JesseMBadger on August 01, 2023

      The end product is great, although I would recommend cooking the potatoes and onions separate from the fish so that you can make sure each part gets cooked correctly rather than just hoping it all finishes at the same time.

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