French Recipes

Store cookies in airtight container until ready to use.

This recipe is from a lady who sells apples in the Avenue de Breteuil Market in Paris. Good varieties for this recipe are McIntosh, Cortland, Gala or Gravenstein. If you like sweeter apples, Golden Delicious or Jonagold work well. I find that this is one cake that tastes just as good the second day, should there be any left over.

Vinaigrette is the preferred derssing in France for green salads, avocados, artichokes, and many kinds of sliced shredded, or chopped vegetables.

Light tasting dressing. Great for all seasons. Balsamic vinegar adds a special taste to any green salad and gives it a rich colour as well. Enjoy!

serve over rice all you need is a salad and frech bread freezes well

This cookbook was published in 1956 in England. I haven't tried this particular recipe but others from this book have been excellent. I've got another, less authentic but not so overboard on the fat - this one just uses 6 oz of bacon fat. I think "daube" means any meat simmered for a long time in wine and herbs.

Seems a little heavy for a brunch?

Out of this world! The only pain is the cleaning up of the stove after browning the meat but it can be done ahead of time at least!

Very nice sprinkled with powdered sugar or Hot Jam Sauce: 1/2 cup jam (apricot, raspberry, or pineapple 1/4 cup water juice of one lemon Put jam, water and lemon juice in a pan and heat gently until jam is dissolved. Bring to a boil, take from the heat and strain. Return sauce to the pan, bring just to the boil and serve.