French Cuisine

750 g (1,65 lbs) veal tenderloin, 50 g (0,011 lbs) butter, 1 tbsp paprika, 1 glass of milk concentrate, salt, pepper. Coat the veal fillet above and below with the butter, season and sprinkle plenty of paprika and put the meat in a hot oven.  The cooking time is about 3/4 h.  When the veal is cooked remove it from the pan and leave it warm.  Put the dish on small  heat, add the milk, deg-laze the bottom of the dish, season and add the rest of the paprika.  Reduce while stirring the sauce so that it does not stick.  Cut the veal into thin slices and pour the sauce over it. 

For the dough: 250 g (0,55 lbs) of flour, 50 g (0,011 lbs) of fresh cream, 3 eggs, about 3 dl of milk, 70 g of sugar powder, 4 c of melted butter, a hint of Calvados or Armagnac.

500 g (1,1 lbs) carrots 200 ml (6,76 oz) skimmed milk 1 tablespoon cornflour salt and pepper nutmeg. Cut the carrots into rings or grate them and steam them. Arrange them in a casserole dish. Dilute the cornstarch in a little cold milk. Stir in the rest of the milk and heat until boiling. Add salt, pepper, nutmeg, and pour over the carrots. Put in the oven (th.8 / 240°-464) and leave to brown for 10 minutes.  

800 g (1,76 lbs) mixed vegetables (carrots, peas, green beans, onions and others) 100 ml (3,38 oz) white wine 100 ml (3,38 oz) fat-free  stock salt and pepper. Flan: 4 eggs - 4 tablespoons of 0% fat white cheese, chives - 1 handful of sorrel. Cook the vegetables for 20 minutes in the mixed wine and broth. Drain them and place them in a casserole dish. Mix them beaten eggs in an omelette with cottage cheese, sorrel and chives.  Place the mixture on the vegetables and put in a hot oven (th. 6/180°) for 30 minutes.

3 red onions + 3 yellow peppers + 50 cl (1,69 oz) fleurette + 150 gr (0,33 lbs) milk + salt 1 Roseval potato + 12 dried tomatoes + pepper + olive oil Brown the large diced red onions in olive oil, 3 minutes 100°-202 speed 2, add the diced potatoes previously peeled. Add the pieces of peeled and seeded peppers, salt and pepper and program 6 mins 100°-202 speed 1 then mix 30 sec. turbo. Add fleurette, milk and mix 1mn turbo. Prepare the glasses: Cut the dried tomato strips in 2, place 2 pieces of tomato at the bottom of each glass, add velouté to halfway up, add a slat, velvety, last slat on top. Decorate by planting a sprig of chives and adding a drizzle of oil of olives.

150 gr (0,33 lbs) clementine + 110 gr (0,24 lbs) apple + 1 vanilla tip + 2 CC sugar Peel the fruits, cut them into pieces. Introduce them into the bowl with the rest of the ingredients and set for 3 minutes 40°-104 speed. *** Replace the clementine with pear.

200 g (0,44 lbs) dark dessert chocolate + 6 eggs + 100 g (0,22 lbs) brown sugar 3 cl 81,01 oz) alcohol (Cointreau, Grand-Marnier or mandarin) + 1 pinch of salt Pour the brown sugar into the bowl and mix 30 sec turbo, add the pieces of chocolate and mix 10 sec speed 7 then 2 mn 50°-122  speed 4. Mix with a whisk to obtain the melted chocolate.  Add the egg yolks, alcohol, mix 15 sec. vit 6 and reserve. Carefully clean the bowl and place the whisk in it, pour in the whites of eggs, salt and beat 3 mins speed 3. Gently fold the whites into the chocolate, stirring the mixture with a wooden spatula. Pour into cups and refrigerate 2 to 4 hours. Just before serving, add chocolate shavings obtained by "peeling" a slab of chocolate using a peeler.