French Dinner Menu
The Recipes for this French dinner menu were taken from a book
published in 1893 called La
cuisine française by Francois Tanty.
Although the book is old and hard to find, the recipes in it have been
simplified for the home cook.
The best thing about this menu is that it only has four
recipes! When you are planning a dinner party, remember that
there is no need to cook everything you see when flipping through the
pages of a glossy food magazine.
This French dinner menu only has an entree with one side dish and a dessert.
Now, you are free to add to it as you wish. To keep
things simple just add a fresh salad with your favorite viniagrette .
I purposely eliminated placing the customary starch with the
entree. I feel that if the dessert is very filling, then the
courses that come before it should remain relatively light.
French Dinner Menu and Recipes
Haricot verts bonne femme (string beans)
Charlotte of Apples with Apricot Sauce
For this French Dinner Menu, you get to choose your own sauce to go
with the broiled salmon. You can make one or serve all three
and let your guests choose. Although the sauces below for
this French dinner sound fancy, they really are very simple.
For the salmon
you will need...
6 Salmon steaks, about 4-6 oz each. 1 Lemon,cut in 6 pieces.
Olive oil..2 tablespoonsful. Salt and
pepper, to suit your taste.
PREPARATION for French Dinner Menu Broiled Salmon entree.
Place the steaks on a hollow plate, sprinkle over some salt and pepper,
and also a little olive oil, turn them twice or three times and let
broil for 7-10 minutes or until the salmon flakes easily when pierced
with a fork.
Sprinkle over the juice of of the lemon and serve with a maitre d'hôtel
one of the above mentioned sauces separately, and also with a lemon
Sauces for the Broiled
Melted butter with chopped parsley.
We call a maitre d'hotel sauce fresh butter mixed with chopped parsley,
which you place not melted over some fish or meat. It should be melted
by the heat of the dish.
PROPORTIONS.—For five persons:
Egg Yolks, Two.
Vinegar 1 tablespoonful.
Oil 1 1/2 cups. Salt and pepper..to taste.
PREPARATION. Place in a bowl 2 yolks, which you beat well with some
salt and white pepper; then add the oil, drop by drop,
while stirring. The sauce being quite thick, add, little by
little and while stirring, about 1 tablespoonful good vinegar (or white
wine or cider).
This sauce should be made in a cold place, and will require some
Same as for the mayonnaise, but when ready to serve add about 2
tablespoonfuls chopped green onion and gherkins.
HARICOTS VERTS BONNE FEMME
STRING BEANS A LA BONNE
PROPORTIONS For 4-6 persons:
Green beans 1 pound Eggs,2
Paisley 1/2 handful(1/4 cup
chopped) Water 1/2 cup
Onion, 1 Milk 1/2 cup
Butter, 4 tablespoons Salt and pepper, To suit the taste.
PREPARATION. Clean the string beans (or purchase already cleaned). Melt
in a sauce pan two tablespoonsful butter;
add the beans, ½ cup water, 1 onion whole, parsley, some salt and
pepper; cook slowly for about 15 minutes.
When ready to serve add 2 tablespoonfuls butter and 2 eggs beaten with
1/2 cup milk. Don't allow to boil, and serve in a warm hollow dish as a
CHARLOTTE Of APPLES.This is
a great dessert to finish off this French dinner menu. The
lightness of the fish entree balances out with the more filling dessert.
PROPORTIONS. For 4-6 persons
Apples, 12 each Cinnamon, to taste
Butter 1/2 lb Bread
Peel 12 nice apples, cut them in four, core and slice them fine.
Melt in a sauce pan 1/4 lb. butter, add the apples and 1/4 lb. sugar,
and a little
cinnamon, cook on a bright fire till the apples are soft.
Slice enough bread to line the cake mould and fry the slices in butter.
Line a cake mould with the slices of bread, pour in the apples, bake
for 15 minutes in an oven, knock out and serve with an apricot sauce.
PROPORTIONS. For 4-6 persons
Kirsch, 2 tablespoons.
PREPARATION. Place in a sauce pan 12 apricots cut in pieces with 1/2
lb. sugar, and cook till soft. Pass through a strainer, add 2
tablespoonsful kirsch and enough water to have a half thick sauce;
or, mix 2 tablespoonsful apricot marmalade with 2 tablespoonsful kirsch
and add enough water to make quite a thick sauce.