Notes about Recipes in this book

• Eggs with cheese (Oeufs au fromage)

  • snarkattack on February 23, 2013

    I love this because a) it encourages me to use up leftovers and b) it reminds me that poaching eggs is not as hard as I think for a kitchen dumbo like me! However, I do prefer it as brunch/breakfast rather than a main.

• Onion soup (Soupe à l'oignon au potage Parisien)

  • eatdrinkstagger on August 18, 2022

    used leftover rice instead of suggested vermicelli

• Onion soup gratin (Soupe gratinée)

  • eatdrinkstagger on July 27, 2022

    sprinkled some leftover fresh thyme over the top just before serving

• Tournedos

  • treay on March 02, 2025

    This recipe is a combination of two recipes, the main tournedo recipe and the Tournedo Rossini. For this recipe, you wrap a slice of pancetta around the steak and season with salt & pepper. You then pan-fried for about 5 minutes on each side and put them on top of a toasted slice of crusty bread cut the same size as the steak with some pate on top. (The actual recipe uses foie-gras and truffle). It's usually served with some sauce, the traditional one being Madeira, but I made a creamy mushroom sauce with some brandy and Dijon mustard. It's a really outstanding recipe, but I only make it once or twice a year, when I find the fillet steak on special.....

• Braised celery (Céleri au jus)

  • eatdrinkstagger on October 22, 2022

    this recipe is missing some pretty significant ingredients in its index - butter, onion, stock, juices from roast meat or similar

  • ellabee on October 22, 2022

    @eatdrinkstagger: See https://support.eatyourbooks.com/hc/en-us/articles/360039093454. They can be indexed as 'Store-cupboard ingredients' if they make up a majority of the ingredients. I'd agree about the inclusion of broth (or more specifically jus or roast meat juices, which exist as ingredient listings), because it's in the recipe title; that's just about the strongest standard for ingredient inclusion in EYB indexing. The answer might be that it's not in the English title.

• Red cabbage with bacon (Chou rouge au lard)

  • Globegal on August 13, 2017

    This tastes good & is easy to make. Has a lot of fat. Think it would be better to use wine in place of water to braise the cabbage to perhaps cut the taste of the fat a little. It says it is 6 servings but the heaviness of the fat means it makes probably twice that. Will make again but cut it by 1/3. Nice use of extra red cabbage.

• Duchesse potatoes (Pommes de terre duchesse)

  • eatdrinkstagger on October 27, 2022

    you also need: eggs, egg yolks, flour, butter

• French toast (Pain perdu)

  • christopher_l6hth4 on May 03, 2026

    I used three eggs and added a teaspoon of vanilla extract.