• French Cuisine
  • La Terrine de ris de Veau

    eating vincent price

    (Terrine of Sweetbreads) We made this at one of the Eating Vincent Price dinners in Chicago. Normally, I like my sweetbreads breaded and fried and served at Bayonne’s in New Orleans. However, this recipe is quite delicious and will make your dinner guests think you are a great golden god. You can approach making forcemeat from […]

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  • La Sole Fourée au Fumet de Meursault

    (stuffed Sole poached in Mersault) nother complex dish with instructions that are perhaps not entirely relevant for today’s home cook. In the image above, the entire first paragraph tells you how to filet a sole for stuffing. Of course, if you are an aspiring amateur chef, or just want to be a kitchen badass, then […]

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  • Sauce Américaine

    It is not an American sauce. It is a French sauce created on the fly for an American guest at a Parisian restaurant cheffed by Pierre Fraisse, around 1860. A guest was in a hurry and ordered lobster. Fraisse didn’t have time to make the usual complicated sauce for lobster so he threw together this classic. Maybe. […]

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  • Tournedos Masséna

    (Beef fillets with Madeira and truffle sauce) This recipe for Tournedos Masséna is from the Hotel Boule d’Or, in Chinon, a historic town in the heart of the Loire Valley, known as the garden of France. Masséna most likely refers to André Masséna, one of the original eighteen Marshals of the Empire, a hero of […]

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  • Soupe à l’Oignon

    (Onion Soup) These days, Taco Bell and Denny’s provide our go-to late night drunk meals[*. Unless you live in Chicago, where there are endless opportunities for post midnight rally meals, most especially the ten billion taquieras up and down Western ave]. But if you’re French or you live in 1954, some place that serves soup […]