Gruyere Ring (Gougère) 1 cup milk 1/2 cup butter or margarine 1 cup all-purpose flour 4 eggs, slightly beaten 1 cup shredded Gruyère cheese Preheat oven to 400 degrees F  Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. ...

Herbed Liver Pate (Pâté Provençal) This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins). 1 medium onion, chopped 2 tablespoons butter or margarine 1 pound chicken livers 1/2 teaspoon ...

Lemon Madeleines 1/2 cup butter or margarine 2 large eggs 3/4 cup granulated sugar 1/4 cup plain low-fat yogurt 1 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon grated lemon peel 1/4 teaspoon salt ...

Madeleines 2 eggs (at room temperature) 1/8 teaspoon salt 1/3 cup granulated sugar 1/2 cup sifted flour 1/2 cup clarified butter, melted and cooled Grease and flour well 12 Madeleine shells. Beat eggs with salt until frothy; then gradually beat in ...

Onion Tart (Pissaladière) This is a rustic French bread featuring the Provençal touch of olive oil and anchovies and cured olives of the Mediterranean. 1 (16 ounce) loaf frozen bread dough 3 tablespoons olive oil or vegetable oil 3 large onions, ...

Potato Salad 6 medium potatoes (2 pounds) 1 clove garlic, halved 1/4 teaspoon instant beef or chicken bouillon 1/3 cup hot water 1/3 cup dry white wine Tarragon Dressing 3 tablespoons minced parsley Heat 1 inch salted water to boiling. Add potatoes. ...

Radish and Watercress Salad (Radis Râpés) 8 ounces watercress 3 tablespoons olive oil or vegetable oil 1 tablespoon white wine vinegar 1/4 teaspoon salt Freshly-ground pepper 12 radishes, sliced  Remove tough stems from watercress; break sprigs ...

Sauce Bernaise 1/4 cup white vinegar 1/4 cup dry white wine 1 tablespoon minced scallion 1 teaspoon dried tarragon 3 peppercorns 3 egg yolks 1 tablespoon warm water 1/2 cup butter 1/4 teaspoon salt Boil vinegar, wine, onion, tarragon and peppercorns ...

Scallops and Mushrooms in Wine Sauce (Coquilles Saint-Jacques à la Parisienne) Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops." 2 (12 ounce) packages frozen scallops, ...

Shrimp de Jonghe 2 cups finely chopped scallions with tops 2 small cloves garlic, minced 1 cup butter 2 pounds medium raw shrimp, cleaned and shelled 3 tablespoons fine bread crumbs 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 ...