Notes about Recipes in this book

• Thon à la Provençale

  • veronicafrance on September 02, 2012

    This was OK, and very quick and easy, but nothing special. Make sure you only just brown the outside of the tuna in the initial frying, or it will be overcooked.

• Endive belge étuvée aux champignons

  • veronicafrance on February 14, 2012

    Very nice, simple recipe, and it can be made vegetarian by omitting the bacon. I think it would be even better with wild mushrooms. I blogged about it (and reviewed the book) here: http://www.larecettedujour.org/2012/02/french-country-kitchen-by-geraldene-holt-braised-chicory-with-mushrooms.php

• Magrets de canard aux Costières de Gard

  • veronicafrance on May 25, 2014

    This is a good sauce, makes a change from fruit-based sauces for duck. Be careful not to burn the fat while cooking the duck (she cooks it a little too long for those who like it rare).

• Tarte aux noix et au rhum

  • veronicafrance on October 20, 2016

    I more or less stuck to the recipe except I used Cointreau instead of rum -- it seemed a good complement to the orange-flavoured pastry (which was excellent). The finished tart looked rather odd but it tasted absolutely delicious (made with very fresh walnuts). Possibly the problem was that I made the creamed butter, sugar, egg and booze mixture a little in advance and left it to stand, during which time it separated. If I'd made and baked it straight away, it might have had a more uniform appearance. Also I think I'd chop the walnuts more finely next time to make the filling look neater.