French Recipes

Oysters Rockerfeller

• 1/4 pound butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons chopped fennel (optional)
• 3 tablespoons chopped parsley
• 1 cup spinach
• 3 tablespoons bread crumbs
• 3 tablespoons Pernod or anisette
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• dash cayenne
• 2 dozen oysters on the half shell

Melt 3 tablespoons of butter in a skillet and saute the onion, celery, and herbs for about 3 minutes. Add the spinach until it becomes limp. Put this mixture along with the remaining butter, bread crumbs, liqueur, and seasonings into a blender for about 1 minute. Put 1 tablespoon of this mixture on each oyster and place the shells on a bed of slightly dampened rock-salt. Bake in a 450 degree F. oven for about 4 minutes or until the butter is melted and the oysters are heated.
This French recipe for Oysters Rockerfeller will serve 4.

Veal Cordon Bleu

• 4 boneless veal cutlets
• 4 thin slices cooked ham
• 4 thin slices Swiss cheese
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon allspice
• 1 egg (slightly beaten)
• 1/2 cup dry bread crumbs
• 3 tablespoons shortening
• 2 tabelspoons water

Pound meat until it is 1/4 inch thick. Put a piece of ham and a piece of cheese on each cutlet. Beginning at the narrow end, roll up each piece of meat and secure with a wooden toothpick. Mix the flour, salt, pepper, and allspice and coat the meat rolls with this mixture. Dip the rolls in the egg and then roll in the bread crumbs. Melt the shortening in a large skillet and brown the rolls for about 5 minutes. Reduce the heat and add the water. Cover and simmer for 45 minutes or until tender. Remove cover during the last few minutes fo allow the rolls to slightly crisp.
This French recipe for Veal Cordon Bleu will serve 4.

Bouillabaisse

• fish bones
• 2 1/2 pints water
• seasoning
• 1 strip orange peel (chopped)
• bouquet garni
• 3-4 tablespoons olive oil
• 5 medium onions (finely sliced)
• 4 cloves garlic (chopped)
• 1 tablespoon pimento
• 6 peeled tomatoes
• 1/4 teaspoon nutmeg
• 2 pounds mixed filled fish (chopped)
• 2 pinches saffron
• 1 tablespoon tomato puree
• 1/2 cup white wine
• a few peeled prawns
• chopped parsley

Clean the fish bones and place in a saucepan along with the water, seasoning, orange peel, and bouquet garni. Boil rapidly until it reduces to just less that 2 pints. Place the oil in another pan and brown the onion and garlic. Add the pimento, tomatoes, nutmeg and cook for a few minutes. Increase the heat and add the strained fish stock, chopped fish, saffron, tomato puree and wine. Season to taste and simmer until fish is well cooked but not broken. Add prawns and parsley immediately before serving. Serve with croutons or French bread.
This French recipe for bouillabaisse will serve 8.

Salmon Mousse

• 2 tablespoons gelatin
• 1 1/2 cups fish stock, from poaching fish (or 1 1/2 cups bottled clam juice
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 2 cups canned salmon
• 1 tablespoon Madiera
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup heavy cream (whipped)
• lemon or cucumber slices for garnish

Sprinkle the gelatin over 1/2 cup of cold stock, then heat stock to dissolve gelatin completely. Beat in the mayonnaise and lemon juice with a wire whisk. Cool until it begins to thicken. Fold in salmon and Madeira. Season to taste. Gently fold in the whipped cream. Pour into an oiled 2 quart fish mold and chill until set. Unmold mousse to serve. Garnish with lemon or cucumber slices.
This French recipe for Salmon Mousse will serve 8.

Steak au Poivre

• 3 pounds boneless sirloin steak
• 2 tablespoons freshly cracked black pepper
• 2 tablespoons butter or margarine
• 1 tablespoon salad oil
• 1/2 cup dry white or red wine
• 2 tablespoons brandy
• 1 teaspoon salt

Wipe the steak with damp paper towel. Rub 1 tablespoon of pepper into each side. Slowly heat a large, heavy skillet until it is very hot; then add 1 tablespoon of butter and oil, stirring until the butter is melted. Add the steak and brown well on both sides. Lower the heat to medium, and cook for an additional 8 to 10 minutes per side for medium-rare. Place the steak on a heated serving platter and keep warm. Place the remaining butter, wine, brandy, and salt in the skillet and simmer while stirring for 3 minutes. Pour over the steak.
This French recipe for Steak au Poivre will serve 6.

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