Coq au Vin 1 (4 pound) chicken, cut into pieces 1/2 to 3/4 cup flour Vegetable oil 2 cloves garlic, minced 1 small onion, sliced 3 large potatoes, cut in quarters 3 large carrots, cut in half 3 tablespoons butter, melted 3 cups dry red wine 1 (3 ...

Coquilles St. Jacques 1 pound mushrooms, sliced 1 lemon, juiced 5 tablespoons butter 1 pound fresh scallops, cut 1 cup dry white wine 1/4 teaspoon ground thyme 1 bay leaf 1/2 teaspoon salt 1/8 teaspoon pepper 3 tablespoons all-purpose flour 1 cup ...

Cream of Lettuce Soup (Potage Crème de Laitue) 1 small onion, chopped 1/4 cup butter or margarine 2 large heads Boston lettuce or 2 small     bunches romaine, finely chopped 1/4 cup all-purpose flour 3 cups water 1 tablespoon instant ...

Creamy Custard Sauce with Fruit (Crème Anglaise aux Fruits) Crème Anglaise is probably the most important sauce in French cooking. It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards. By itself it is ...

Crusty Potato Cake (Pommes de Terre Anna) 6 medium baking potatoes, thinly sliced 1 teaspoon salt Pepper 1/3 cup butter or margarine, melted Arrange layer of potato slices in bottom of heavily-greased 9-inch pie plate. Sprinkle with small amount of ...

Duckling with Orange Sauce (Caneton à L'Orange) Serve with baked squash. 1 (4 to 5 pound) duckling 2 teaspoons grated orange peel 1/2 cup orange juice 1/4 cup currant jelly 1 tablespoon lemon juice 1/8 teaspoon dry mustard 1/8 teaspoon salt 1 ...

Eggs Florentine (Oeufs à la Florentine) 1 (10 ounce) package frozen chopped spinach Mornay Sauce 4 Poached Eggs 2 tablespoons grated Parmesan cheese 1 tablespoon dry bread crumbs Cook spinach as directed on package; drain. Place spinach in ungreased ...

Fish Fillets with Spinach (Filets de Poisson Florentine) Any time spinach is added to a French dish, it is titled Florentine. 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 teaspoon instant chicken bouillon Dash of ground nutmeg ...

Fish Soup Provencale (Bouride) Restaurants along the French Riviera serve this with garlic-buttered French bread slices. 1 1/2 cups mayonnaise or salad dressing 3 cloves garlic, crushed 1/2 cup butter or margarine 12 slices French bread 1 clove ...

Fish with Green Grapes (Poisson Véronique) 2 pounds fish fillets 1 1/2 teaspoons salt 1/4 teaspoon pepper 3/4 cup dry white wine 1 cup water 2 tablespoons finely chopped shallots or scallion 1 tablespoon lemon juice 8 ounces (about 1 1/3 cups) ...