Notes about Recipes in this book

• Chicken with rice (Poule au riz)

  • twoyolks on November 12, 2018

    This takes awhile to 2.5 hours to cook but isn't that much work. I found the chicken to be pretty good but the breast meat was a bit dry and there wasn't any sauce to moisten it. The rice was good but felt like it was missing something and was a bit on the bland side. The wine is a much more prominent flavor than I'm used to but wasn't objectionable. I think this may be better with all dark meat chicken.

• Chicken with cream and tarragon (Poulet à la crème à l'estragon)

  • twoyolks on February 05, 2019

    The chicken is fine if a bit bland. The sauce is very good and the reason to make this.

• Pear cake (Poirier d'Anjou)

  • twoyolks on September 06, 2021

    This is pretty much a bland cake with poached pears. I couldn't get the pears to stay together well enough to arrange them in an interesting pattern on the cake so I just kind of dumped them on.

• Mussels in white wine (Moules marinière)

  • ChefJacki on September 01, 2015

    p66

• Provençal braised beef (Boeuf à la Gordienne)

  • ChefJacki on September 01, 2015

    p160

• Burgundy beef (Boeuf Bourguignon)

  • ChefJacki on September 01, 2015

    p164

• Bouillabaisse

  • ChefJacki on September 01, 2015

    p110

• Chicken casserole (Coq au vin)

  • ChefJacki on September 01, 2015

    p127

• Egg and bacon quiche (Quiche Lorraine)

  • ChefJacki on September 01, 2015

    p51