French Cuisine

200 g (0,44 LBS) round-grain rice, 1 lemon, 1 liter milk (33,80 OZ), 1 pod of vanilla, a pinch of salt, 100 g of sugar, 3 eggs, about twenty apricots.  To poach them: 250 g (0,55 LBS) of sugar, 3 dl of water.  To coat the entremets: a small jar of apricot compote. Rinse the rice under running water.  Let it die for 3 minutes in 1 liter (33,80 OZ) of boiling water with lemon juice. On the other hand, boil the milk with the split vanilla pod and salt.  Throw in the rice, cover and simmer over very low heat for 40 minutes.  At the end of this time, the rice should have absorbed all the milk.  Then add the sugar and, off the heat, the eggs. Beaten into an omelet.  Pour the rice into a buttered mold (ribbed or crown) and pass medium oven 20 min.  Meanwhile, prepare a syrup with the sugar and water; when he enters boiling, throw in the apricots and leave to poach for 10 minutes. Drain them, cut them in half, remove the pits Dilute the apricot compote wi...

2 trout  200 g ( 0,44 lbs) each, 2 onions, 4 egg yolks, 4 tbsp water, 60 g (0,132 lbs) melted butter, salt, pepper, cayenne, 4 tbsp cream fresh, 2 sprigs of tarragon. Clean the trout, wipe them dry but do not wash them.  Grill them for 5 to 6 minutes on each side, season with salt and pepper.  During this time prepare a hollandaise sauce as follows: dissolve the egg yolks with the lemon juice, add 4 spoonfuls of cold water. Whip this mix in a bain-marie until the consistency of cream.  At this point, add the melted butter, salt, pepper and cayenne, then the cream boiling, finish with a good pinch of chopped tarragon. Boiling, finish with a good pinch of chopped tarragon.  Arrange the grilled trout on a serving dish that can withstand the action of the fire, cover them with the sauce. Place under the broiler for 3 minutes before serving. To grill the trout, you can wrap them each in foil tightly sealed.

4 cleaned and gutted trout, 3 shallots, 200 g (0,44 lbs) of cultivated mushrooms, 2 dl of Riesling, 1 dl of water, salt and pepper, 3 tbsp of cream fresh, 50 g (0,11 lbs) of butter. Peel the shallots and chop them.  Clean the mushrooms and slice them.  Place the vegetables in a buttered baking dish. Moisten with white wine and water.  Season the trout inside and out, arrange them in the dish.  Cover with paper buttered aluminum foil and cook for 15 minutes in a very hot preheated oven. Remove the trout.  Keep them warm on the serving platter.  Slightly reduce their cooking, add the fresh cream and the butter in pieces.  Heat gently then pour the sauce over the trout.

6 pieces of rabbit - 6 thin slices of smoked bacon - 100 g (0,22 lbs) of bacon bits - 1 clove of garlic parsley - 3 tablespoons of pastis. Make a fine mince with garlic, parsley, salt and pepper. Roll in the bacon cut into very small cubes with a small sharp knife, make slits (vertically) in the meat and slide in the bacon bits, still with the tip of the knife. Sprinkle the pieces with the pastis rubbing the flesh well to make the perfume penetrate. Sprinkle with thyme.  Wrap each piece of rabbit with a slice of bacon previously returned. Drizzle with olive oil.  Wrap each small packet in a sheet of aluminum foil.  Close well. Put in the oven for 30 minutes.  Serve as is or with fried tomatoes

  Two 150 g (0,33 lbs) salmon steaks - 2 shallots, minced - Salt, pepper. Put the steaks in a pirex dish, add the minced shallots.  Salt, pepper. Cover with special microwave plastic film. Cook 6 to 7 min, power max. 

Place each fish fillet on aluminum foil.  Add the juice of half a lemon, 2 teaspoons of olive oil, a few slices of tomato and all the spices and herbs you want (dill, basil, parsley, curry...). Salt and pepper lightly. Close the foil and bake in a hot oven (220°C-428) for 10 to 20 minutes.

  Cut your fish into large dice (600 g-1,32 lbs of a fish of your choice).  Mix it with shrimp, green pepper, button mushrooms and dill. Cook this mixture in a frying pan in 1 tablespoon of olive oil, over high heat and then over heat for 10 minutes.