French Croissant Recipe

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SOUPE A L'OIGNON GRATINEE (onion soup au gratin)


Serves 3 to 4

Soften the onions gently in the butter: they must not color.

Pour in the consomm or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.

Remove and pour into an earthenware pot, or an ovenproof casserole.

Add the port beaten with the yolk of the egg. Stir well.

Place the pieces of toasted bread on the surface of the soup.

Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.

From "The Art of Simple French Cookery" by Alexander Watt

Recipes French Cooking
Canada Bread Expands its U.K. Bakery Operations with Acquisition of The French Croissant Company and Avance U.K. Limited
TORONTO, Nov. 28 /CNW/ - Canada Bread Company Ltd. (CBY: TSX) today announced the acquisition of The French Croissant Company Limited and Avance U.K. Limited from Primebake Limited. The two compan...
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Has anyone ever eaten a Meltaway? It is a cross between a danish and a croissant. They come from bakery in Harwichport on Cape Cod Massachusetts. The bakery is called Bonatt's. I would love to get a recipe for this item, or one like it.
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The first bite of a Les Delices de Paris croissant is a golden, flaky revelation. The second bite is sheer, buttery bliss - a perfect mix of crunch and chew leading to a sigh

French Recepies

Careful timing in cooking contributes greatly to Alexandre Dumaine's insistence on precision in the kitchen.
A kitchen alarm clock and a keen interest in preparing food are about all that are required-provided the ingredients are of the best quality-to be able to succeed in perfecting simple dishes.
A good test is to be able to prepare the Fillets of John Dory* and the accompanying Sauce Hollandaise* so that they are ready to be served together the minute that both of them are just cooked and no more.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.

From "The Art of Simple French Cookery" by Alexander Watt
French Cooking Cuisine Recipes

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From "The Art of Simple French Cookery" by Alexander Watt
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