Classic French Recipes
By Ginette Mathiot
In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin.
Published by Phaidon. Price: $74.95. www.phaidon.com
DUCK À L'ORANGE
1 prepared duck, plus its liver
1 orange, zest sliced off and finely chopped, then peeled and flesh chopped
⅓ cup/3½ fl oz (100 ml) veal broth (stock)
