French Country Cooking by Elizabeth David

Search this book for Recipes »

  • Soupe de langoustines d'Orthez

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: white-fleshed fish; langoustines; tomatoes; white wine; lemons; thyme; carrots; onions; paprika; white rice; potatoes; parsley
    show

  • Crab soup

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: tomatoes; onions; basil; thyme; fennel; nutmeg; saffron; crabmeat; white wine; cream
    show

  • Shrimp soup

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: shrimp; breadcrumbs; fish stock; white-fleshed fish; onions; cream; egg yolks; nutmeg
    show

  • Soupe aux marrons

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: partridges; chestnuts
    show

  • Potage Saint Hubert

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; Christmas; French
    • Ingredients: pheasant; lentils; onions; leeks; cream; thyme; bay leaves
    show

  • La potée

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: potatoes; carrots; turnips; onions; French beans (haricots verts); fresh peas in pods; cabbage; bacon
    show

  • Soupe au lard et au fromage

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: bacon; onions; stale bread; Parmesan cheese; cream
    show

  • Choucroûte soup

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: sauerkraut; potatoes; bacon; bay leaves; juniper berries; dried mushrooms; salami; cream
    show

  • Mushroom soup

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: mushrooms; milk; bacon
    show

  • Elzekaria (A Basque peasant soup)

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; Basque
    • Ingredients: pork fat; onions; cabbage; beans - haricot
    show

  • Potato and watercress soup

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French; Vegetarian
    • Ingredients: potatoes; onions; milk; nutmeg; watercress
    show

  • Soupe à l'ail

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: goose fat; garlic; stock; mace; nutmeg; egg yolks; stale bread
    show

  • Mayorquina

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: garlic; Spanish onions; pimento peppers; tomatoes; leeks; cabbage; thyme; bay leaves; whole cloves
    show

  • La garbure

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: bacon; potatoes; leeks; fresh peas in pods; broad beans; turnips; carrots; green peppers; marjoram; thyme; garlic; white cabbage; confit; roasted chestnuts
    show

  • L'ouïllade

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; Catalan
    • Ingredients: white beans; white cabbage; potatoes; onions; bacon; carrots; turnips; parsley
    show

  • La soupe aux fèves

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: broad beans; fresh peas in pods; white onions; celery; bacon; onions; parsley
    show

  • Consommé froid rose

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: minced beef; tomatoes; meat stock; egg whites
    show

  • Iced shrimp soup

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Soups; French
    • Ingredients: cucumbers; fennel; watercress; shrimp; breadcrumbs; fish stock; white-fleshed fish; onions; cream; egg yolks; nutmeg
    show

  • Boiled lobster

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Main course; French
    • Ingredients: whole lobsters
    show

  • Buttered lobster

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Main course; French
    • Ingredients: whole lobsters; ground cayenne pepper; butter
    show

  • Langouste à la Grecque

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Main course; Greek
    • Ingredients: onions; tomatoes; parsley; white wine; langoustines
    show

  • Homard à la crème

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Main course; French
    • Ingredients: cooked lobster meat; mushrooms; cream; brandy; sherry; ground cayenne pepper
    show

  • Langouste en brochettes

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Main course; French
    • Ingredients: crawfish; bacon; mushrooms; beefsteak tomatoes
    show

  • Langouste à la Catalane

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Main course; Catalan
    • Ingredients: crawfish; red peppers; garlic
    show

  • Langouste de L'île Sainte Marguerite

    from French Country Cooking French Country Cooking by Elizabeth David

    • Categories: Main course; French
    • Ingredients: crawfish; potatoes; onions
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Potage Saint Hubert

    • RGJMaurice on September 15, 2020

      I made this recipe using brown meat from a roast chicken with reasonable success. The flavor is good, but the texture is a bit more coarse than I would like. I started searching for this recipe elsewhere and interestingly, while I found very little so far, what I did find was for, essentially, a cheese soup, with no fowl in it at all. I'm curious to know if adding anything to smooth the texture would detract or aid in the soup, something like ground potato or a roux. To try.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0140467890
  • ISBN 13 9780140467895
  • Linked ISBNs
  • Published Jun 25 1987
  • Format Paperback
  • Page Count 208
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

'A remarkable book ...food is treated with reverence, with understanding and, above all, with care' - "Sunday Times". Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. "French Country Cooking" shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen.

Other cookbooks by this author