- 8 slices of white bread
- 4 slices of cooked ham (best choices are French or Virginia ham)
- 4 slices of Swiss cheese
- 1 cup of whole milk
- 2 egg yolks
- Salt and pepper
In a large bowl pour the whole milk, egg yolks, salt and pepper, and mix with a fork to break yolks and obtain a uniform cream color.
Prepare the sandwiches by putting the ham and cheese between two slices of bread. Heat a frying pan with 1 tablespoon of oil to prevent the bread from sticking.
Using a spatula dip each face of the sandwich for 3 seconds in the mixture (soak each face for a few millimeters only) and place it immediately in the hot frying pan.
Cook on medium heat and flip the sandwich every minute. Repeat 4 times (cook each face twice).
When ready, serve immediately with a salad.
Gratinee a L'oignonRecipe from Lyon, France—Capital of Fine Cuisine
"French Onion Soup"
- 3 oz butter
- 1 lb onions, thinly sliced
- 1 Tb all purpose flour
- 1 1/2 qts beef or chicken stock
- Salt & freshly ground pepper—to taste
- 12 slices of French Bread (baguette)
- 3 oz grated Swiss cheese
Melt the butter in a heavy saucepan. Add onions and cook over low heat, stirring constantly for 20 minutes or until they become soft and golden.
Sprinkle flour and stir for 2 minutes. Pour in the stock, season with salt & pepper, and bring to a boil.
Cover and cook over very low heat for 45 minutes, stirring frequently.
Toast the slices of bread in the over—both sides—approximately 5 minutes on each side.
Divide the saucepan mix into 4 flameproof soup bowls—put the slices of bread on top sprinkled with cheese and slide the bowls under the broiler—close to the heat source.
Broil just enough to melt and lightly brown the cheese—400 degrees.
Serve immediately! Serviings for 4 people. Bon Appetit!
Potage CrecyRecipe from Normandy, France
- 2 oz. butter
- 1 onion finely chopped
- 2 qts water
- 2 lbs of carrots—peeled and cut into cubes or slices
- Salt & freshly ground pepper—to tast
- 1/3 cup rice
- 6 Tb heavy cream
- Aromatic herbs (thyme, dry parsley, etc.)
Melt half of butter in saucepan. Add onions and cook over low heat, stirring constantly for 3 minutes or until they become soft and golden.
Pour in the water and bring to a boil.
Add carrots and season with salt & pepper. Cover pan and cook on low heat for approximately 30 minutes—until carrots are soft.
Put the contents in a food processor or blender and blend at high speed for 1 minute—until the mixture is smooth and creamy.
Return to the saucepan and bring to a boil. Stir in the rice and simmer gently for 20 minutes or until the rice is cooked. Stir in the cream and the remainder of the butter.
Garnish with chopped fresh parsely.
Serve immediately in soup bowls!
Servings for 4 people. Bon Appetit!
- For 8 people
- 4 egg yolks
- 3 Tb water
- 1 cup butter—melted
- 1/2 lemon
- Salt & Pepper to taste
- Freshly chopped herbs are optional (ie parsley, fresh dill, & terragon)
Separate eggs—whites from yolk.
Place egg yolks in saucepan and add water.
Cook on low heat on top of stove continuously until mixture becomes like foam (you should always see bottom of saucepan).
Remove saucepan from heat and add pepper & salt.
Slowly stir in melted butter using the whisk—continuously mixing.
After you've finished mixing, squeeze in fresh lemon juice.
Keep sauce in warm area until ready to use.
Pour over your favorite fish or poached eggs.
Terrine de PoissonRecipe from Brittany, France
- Skinned & boneless fish—approximately 1 1/2 Lbs
- Heavy cream—2 cups
- Eggs—5 whites
- Salt—1 tsp
- Pepper—1 tsp
- Tarragon—1 Tb
Using a food processor—puree fish.
Place fish mixture in a bowl and add salt, pepper and tarragon.
Slowly mix in egg whites using a spatula.
Pour in heavy cream until mixture is smooth.
Using a meatloaf style baking dish, coat the dish with melted butter (or oil spray).
Pour 1/2 mixture into baking dish—spreading evenly. Top with thin slices of carrots. Pour other 1/2 of mixture on top of carrots.
Bake for 30 minutes at 375 degrees.
Recipe can be served warm or cold as a side dish—and garnished with mayonnaise or lettuce.
Mousse au ChocolatIngredients
(for 8 people)
- Chocolate Bar (8 oz.)
- Butter (1/2 cup)
- Egg Yolks (4)
- Egg Whites (6)
- Sugar (1/4 cup)
Take chocolate and cut into pieces. Melt into a Bain Marie (sauce pan)—or at low heat on the stove top.
Cut butter into small cubes and mix in with melted chocolate until smooth (using a spatula).
Take sauce pan away from hot stove and add egg yolks—whisking mixture together.
Beat the egg whites until it becomes a meringue/foam-like, add sugar and continue mixing
Pour the melted chocolate onto the merinque and gently fold the mixture.
Serve in dessert cups.