Timbales de crêpes

For 6 to 8 people.

A 1-1/2 quart cylindrical mold is good for this recipe. Make a crêpe batter for 10 large crêpes and 10 small ones.

Mornay sauce

Makes about three cups.

4 Tbsp butter
5 Tbsp flour
2 1/2 cups of boiling milk
Salt, pepper, nutmeg
1 cup of coarsely grated gruyère and some whipping cream

  • Cook the flour and butter together.
  • Beat in the boiling milk and seasonings and boil.
  • Remove from heat and add the cheese.
  • Film top of sauce with cream to prevent a skin from forming.


2 packages of fresh spinach (10 ounces) cooked and drained
1/2 cup of Mornay sauce
1 cup of cottage cheese
1 egg
1 package of mushrooms (10 ounces) minced & cooked in skillet with shallots & butter & 1/2 cup of Mornay sauce.
1 cup of leftover chicken pieces, well seasoned and mixed with 1/2 cup of Mornay sauce
2 cups of mozzarella

Forming the timbale

  • Butter the mold.
  • Preheat oven to 350°F.
  • Cut the 10 large crêpes in half and line the mold with them.
  • One pointed end at the bottom center of the mold and the other folded down outside the mold.
  • Fill the mold with alternating layers of stuffing and crêpes.
  • Fold the dangling ends of the halves crêpes over the last layer of stuffing and top with a final crêpe.
  • Set mold in a pan of boiling water and bake in lower third of oven for 30 to 40 minutes.
  • Unmold on a buttered serving dish and cover with the remaining Mornay sauce.

Roasted chicken with garlic

Serves 4 to 6 people.

French bread, sliced, cooked in the oven at 300°F for 20 min. and brushed with olive oil.
12 cloves of garlic, unpeeled
4-1/2 lb roasting chicken
Salt and pepper
1 or 2 cups of chicken stock
2 Tbsp of butter


10 oz of spinach, cooked and drained
1 cup of sliced mushrooms, cooked
1/2 cup of bread crumbs moistened with cream
1 onion sautéed in butter (lightly cook the chicken liver in it)
1 egg
Thyme, salt and pepper
6 cloves of garlic, parboiled

  • Prepare the various elements of the stuffing as indicated above.
  • Mix the first 4 ingredients together then add the egg and the herbs.
  • Mince the garlic and add to the mixture.
  • Dry the chicken and season the cavity with salt and pepper.
  • Put the stuffing in and truss the chicken.
  • Over medium to high heat, brown the chicken until all sides are golden (about 20 minutes).
  • Turn the chicken breast side up in a baking pan and add the 12 cloves of garlic.
  • Season the chicken with salt and pepper.
  • Pour 1/2 cup of water into the pan and place in a 325°F oven, uncovered.
  • Baste the chicken every 20 minutes and cook for 2 hours.
  • At the end the skin should be brown and crisp.
  • Add chicken stock when necessary.
  • Remove the chicken to a carving platter.
  • Cut it up and place it around the stuffing in the middle of the pan.
  • In the meantime deglaze the cooking juice with some extra chicken stock.
  • Bring to a boil and reduce.
  • Whisk 2 Tbsp of butter at the end.
  • Moisten the chicken with the sauce.
  • Serve at once.

Porc Sylvestre

5 Tbsp of cooking oil
4 lb boneless roast of pork, tied
3 Tbsp of butter, 2 Tbsp cooking oil
3 medium onions, peeled
2 carrots, sliced
1/2 cup of brown stock
3 large cloves of garlic unpeeled
bouquet garni, salt

  • In a heavy oven proof heat the oil.
  • Brown the pork on all sides for about 15 minutes.
  • Preheat oven 375°F.
  • Remove the pork, discard the oil.
  • Clean the pot and melt the butter and oil in it.
  • Stir in the onions and carrots and brown them slightly.
  • Return the pork to the pot, add the stock, garlic and bouquet garni and bring to a simmer.
  • Add 1/4 tsp of salt, cover with a piece of wax paper and the lid.
  • Set into the lower third of the oven.
  • After 1/2 hour turn and baste the meat.
  • Sprinkle with 1/4 tsp of salt and reduce the heat to 350°F.
  • Continue cooking, and basting every 1/2 hour, for 2-1/2 hours.

 Sylvestre filling

3 Tbsp of butter, 1 Tbsp of oil
4 Tbsp of shallots, minced
1-1/2 lb of mushrooms, minced and squeezed dry
1 cup of cream
salt and pepper

  • Sauté the shallots in the oil and butter for 2 minutes.
  • Then, add the mushrooms and cook, stirring constantly until dry.
  • Season lightly with salt and pepper.
  • Add the cream and reduce until the cream become a thick golden mixture, not runny.
  • Season well and set aside.

Sauce Mornay

3-1/2 cups milk
5 Tbsp of butter
8 Tbsp of flour
1/2 cup of swiss cheese, grated
salt, black pepper, nutmeg
1/2 cup of cream (optional)

  • Make a bechamel sauce.
  • Cool slightly and add the cheese.
  • Mix 1 1/2 cups of the sauce bit by bit to the mushrooms.
  • This sylvestre filling should be thick.

Final assembly

All this can be done a day or two in advance.

3/4 lb of prosciutto ham cut into pieces the size of the thickness of the roast
1/2 cup of brown stock
1/4 cup of swiss cheese, grated

  • Reserve 1 cup of the Mornay sauce for final cooking
  • When the pork is done, remove from the pot, cut the string.
  • Reserve the juices in a degreasing cup after straining to remove the vegetables and herbs.
  • Carve the pork in 1/3 inch thick slices (keep the shape of the roast).
  • In an oven proof platter start alternating each slice with the ham and about 2 Tbsp of filling per slice.
  • Use the Mornay sauce to “glue” the slices of ham to the pork.
  • Neatly fill in the gaps in the reconstituted roast with the remaining mushroom filling.
  • Remove the fat from the reserved juice, add the stock and deglaze the bottom of the pan by bringing the liquid to a boil.
  • Preheat oven to 350°F
  • Baste the pork with the cooking liquid.
  • Cover the dish with aluminum foil and reheat in the preheated oven
  • Warm up the remaining 1 Cup of Mornay sauce.
  • Coat the pork with it and sprinkle with the cheese.
  • Turn the oven up to 375°F.
  • Set in the upper level of the oven until the top is lightly browned.
  • If the pork has to wait, leave it in the oven with the heat turned off.
  • If you have some left over reheat the same way but with some additional Mornay sauce.

Fricasée de poulet vouvrionne

To serve 6.

1/4 cup of oil (or mixture of oil and butter)
3 lb of chicken pieces
24 small white onions peeled
2 Tbsp of flour
1 cup of dry Vouvray wine
1-1/2 cups of water
Salt, freshly ground pepper
2 cloves of garlic, chopped
bouquet garni
3 sprigs of fresh tarragon
2 cups of mushrooms sliced
3 egg yolks
3 Tbsp of cream
2 Tbsp of brandy

  • Heat the oil and butter in a large pan, add the chicken pieces and turn them until they are sealed.
  • Do not allow them to brown.
  • Remove the chicken to a large saucepan that can go in the oven and reserve.
  • Add the small onions to the pan.
  • Cover with a lid and cook over a gentle heat until slightly brown.
  • Preheat the oven to 375F.
  • Discard the oil, add a bit of butter to the pan and the flour.  Mix well.
  • Then, pour the wine and water and return to the heat until the sauce thickens.
  • Drain this liquid into the large saucepan with the chicken.
  • Add the salt, pepper, bouquet garni, garlic, tarragon and bring to a boil.
  • Replace the chicken, add the mushrooms, cover with the lid and simmer in the oven for 45 to 60 minutes.
  • Arrange the chicken in a warm platter and keep in turn off oven.
  • Whisk the egg yolks with the cream and brandy.
  • Pour a little of the hot liquid in which the chicken was cooked into the cream mixture and mix well.
  • Return to the pan and thicken over a low heat.  Do not allow to boil.
  • Taste and adjust the seasoning.
  • Arrange the onions and mushrooms at each end of the dish, strain the sauce over the chicken and serve.

Chicken Riesling

4 or more pounds of chicken (cut up, seasoned with salt and pepper, floured)
1 lb of mushrooms
2 Tbsp of olive oil  and 2 Tbsp of butter  (or just your choice of oil)
1 large onion, chopped
2 carrots, chopped
3 garlic cloves
2 Tbsp of flour
1 cup of chicken stock
2 cups of white wine (preferably Riesling)
Bouquet garni (bay leaf, thyme and parsley)

  • Slice the mushrooms.
  • Cook the mushrooms quickly in  1/2 cup of white wine, 2 Tbsp of butter, drops of lemon and salt until the liquid is evaporated.
  • In a large frying pan, gently brown the chicken in oil or butter, turning the pieces on all sides.
  • Do not let brown as much as you would for a Coq au vin. Set aside.
  • In the same frying pan, sweat the onion and carrots.
  • Add the garlic and powder the flour over the vegetables.
  • Add the wine, stock, bouquet garni and bring to a boil.
  • Reduce the heat.
  • Add the chicken and cook at a very low heat for 30 to 35 minutes.
  • Remove chicken from casserole and reserve in a warm oven.
  • Drain the liquid from the frying pan into a regular casserole.
  • Discard the vegetables after squeezing all the liquid out of them.
  • Reduce the liquid in the casserole by one‑half or until it reaches a nice creamy consistency.
  • Add the mushrooms and the reserved chicken.
  • Before serving, reheat and add the liaison (1/2 cup of crème fraîche and 1 egg yolk).

 Crème fraîche

  • You can make the crème fraîche the day before by mixing 1/4 cup of sour cream with 1/2 cup of heavy cream and letting it mature at room temperature for 6 hours or overnight. Refrigerate.

You also can serve this dish without the liaison if you have concerns about cholesterol.

Tenderloin of beef stuffed & roasted

By slicing the raw tenderloin, seasoning each slice, and spreading it with wine-flavored mushroom duxelles and then reforming the roast, you will have a deliciously flavored tenderloin that practically serves itself.

The duxelles stuffing

1 lb of fresh mushrooms finely minced
3 Tbsp of butter
1/4 cup minced shallots
1/2 cup of finely minced cooked ham
2 Tbsp of flour and 1/3 cup of Madeira
1 egg yolk
1/2 tsp of dried tarragon, salt and pepper

  • Heat the butter to foaming in a frying pan, sauté until all moisture evaporates and mushrooms brown lightly.
  • Sprinkle in the flour, mix well and blend in the wine. Stir over high heat for 1 minute.
  • Remove from heat and blend in the egg yolk, tarragon, salt and pepper.

Stuffing and tying the filet

You will need:

  • A double thickness of well-washed damp cheesecloth large enough to envelop beef
  • Cooking oil
  • White string
  • Tray
  • Pastry brush

All this can be done the day before – the roast will pick up added flavor.

  • Cut the meat into 1/2 inch thick slices.
  • Lay the cheesecloth on a tray and paint with cooking oil.
  • Salt and pepper each slice.
  • Spread with 1-1/2 Tbsp of duxelles and reform the roast.
  • Tie one loop of string around the lengh ot the roast then stretch the cheesecloth tightly over it.
  • Twist each end and tie securely with string.
  • Twist a tight spiral of string from one end of the roast to the other.

Browning and cover-roasting the beef

This should be done at least an hour before serving.

2-1/2 cups of brown stock
Cooking oil
2 Tbsp of butter
1/2 cup of onions
1/2 cup of carrots
bay leaf, thyme

  • Brown the roast in the cooking oil on a heavy frying pan.
  • Place it in an heavy casserole.
  • Discard the oil.
  • Melt the butter in the same pan and slightly brown the vegetables.
  • Stir in the herbs and strew the vegetables around the roast in the casserole.
  • Deglaze the pan with the stock and pour the liquid into a cup. Reserve.
  • Cover casserole and set over high heat until it sizzles, then place in middle level of an oven preheated to 375°F.
  • Roast for 30 to 40 minutes (125°F for red-rare) basting after 15 minutes.
  • Set beef on a hot serving platter and leave it for 15 minutes while finishing the sauce.


Reserved stock
1 Tbsp of tomato paste
1/2 Tbsp cornstarch blended with 1/4 cup of Madeira wine
2 Tbsp of butter
salt and pepper

  • Skim fat off cooking juices in the casserole.
  • Add tomato paste, stock and reduce slowly.
  • Stir in cornstarch and wine and simmer 2 or 3 minutes.
  • Correct seasonings.

Rôti de boeuf Charlemagne

This roast, sadly, is not used very much. Its chewyness seems to keep people from trying it. Yet it repays in taste what it does not give in tenderness.  Serves 6 people.

3 lb beef round eye round roast
2 Tbsp of cooking oil
1 carrot, 1 onion, quartered
2 Tbsp of butter

For the duxelle

2 Tbsp of butter
1 10 ounce package of mushrooms, sliced
1 onion, minced
2 Tbsp of tomato paste

For the béarnaise

1 shallot, minced
Pinch of chervil and/or tarragon
1/4 cup of water
1/4 cup of vinegar
freshly ground pepper
3 egg yolks
14 Tbsp (7 ounces) of butter

  • Preheat oven 375°F
  • In a heavy frying pan heat the oil and brown the roast on all sides.
  • Set the meat in a fireproof dish with the 2 Tbsp of butter, the carrot and the onion.
  • Season with salt and pepper.
  • Cook in preheated oven 30 minutes (rare).
  • In the meantime prepare the duxelle: sweat the onion in the butter and add the sliced mushrooms, salt, pepper and lemon.
  • Cook on high heat until all the moisture is evaporated.
  • Turn off the heat and add the tomato paste.
  • Prepare the béarnaise sauce: in a small saucepan, gently cook down the mixture of water, vinegar, chervil, tarragon and pepper.
  • Reduce to 1 Tbsp of liquid, let cool.
  • Beat the egg yolks for about 1 minutes or until thick.
  • Add the wine and the vinegar mixture, beat for half a minute more.
  • Add one tablespoon of butter and put the saucepan over low heat.
  • Beat in another tablespoon of butter, then the rest of it slowly. Correct seasoning.
  • Cut the roast in small slices, but not all the way through.
  • Put the duxelle of mushrooms in between each slices.
  • Spread the béarnaise sauce over the top and cook under the broiler until brown.

Boeuf à la Bourguignonne

Serves 6.

2 lb of beef for stew
Vegetable oil
2 Tbsp of flour
1 cup of red wine
1 cup of stock (or water)
2 cloves of garlic
2 tsp of tomato paste
salt and pepper
4 oz of salt pork, cut into lardons
12 small white onions, peeled
2 cups of mushrooms, sliced

  • Heat the vegetable oil and brown the meat on all sides.
  • Discard the oil.
  • Deglaze with some stock or water.
  • Put the meat in a large pan and sprinkle with the flour.
  • Stir until brown.
  • Add the wine, stock or water, garlic, tomato paste, salt and pepper.
  • Fry the salt pork in a clean pan until fat runs from it, then add the onions and brown them.
  • Discard the fat and add the lardons and onions to the meat.
  • Cook over gentle heat for 2-½hours.
  • Add the mushrooms and cook for another 15 minutes.
  • Taste and adjust the seasonings.
  • Arrange on a hot serving dish and sprinkle with parsley.

Blanquette de veau printanière

This is my very favorite dish!  Serves 8 to 10.

2 Tbsp vegetable oil
2 Tbsp olive oil
2 lb veal shoulder cut into 2″ pieces
Salt and pepper
2 Tbsp flour
2 cloves of garlic, minced
1 cup of dry white wine
1 cup of homemade chicken stock
Bouquet garni
2 Tbsp butter
25 to 30 small onions, peeled
1 Tbsp of sugar
1/2 lb of mushrooms
1/2 cup of cream and 1 egg yolk mixed
1 Tbsp chopped parsley

  • In a heavy casserole or pan, heat the oils.
  • Brown pieces of veal well on both sides, making sure they do not touch each other.
  • Continue until all the veal is browned. Put it in a large casserole.
  • Sprinkle with salt and pepper and the flour.
  • Stir and saute for a few minutes.
  • Add the garlic, wine, chicken stock, bouquet garni and bring to a gentle boil.
  • Reduce heat and simmer gently for 1-½ hours.
  • Meanwhile, melt 1 Tbsp of butter in saucepan and add the onions.
  • After they are slightly brown, sprinkle them with the sugar and sauté a few more minutes.
  • Add to the casserole.
  • In the same saucepan melt another Tbsp of butter, add the mushrooms and cook until all the moisture has evaporated.
  • Add to the casserole.
  • After 1-½ hours make sure the meat is tender.
  • With a slotted spoon gently remove the meat, mushrooms and onions on a serving platter.
  • Reduce the remaining sauce in the casserole, if needed.
  • Remove from the heat.
  • Mix cream and egg yolk and add to sauce. Ladle some of it on top of the meat.
  • Pour the rest in a bowl to pass around for extra.
  • Garnish the platter with parsley and decorate with glazed carrots.
  • Serve rice on the side.

Glazed carrots

  • Cut lengthwise to have sticks about 3 inches long.
  • Simmer in water for 5 minutes.
  • Drain well.
  • In a saucepan melt 2 Tbsp butter, add 2 Tbsp of granulated sugar and the carrots.
  • Sauté for a few minutes.

Sherried mushroom rice

For 8 people.

 2 cups of Uncle Ben’s rice (cooked according to directions)
3/4 lb of pork sausage
1 medium spanish onion, chopped
3/4 lb of mushrooms
1/2 cup of dry sherry
Salt and pepper
1/2 cup of cream 

  • Sauté and drain of all fat the pork sausage. Deglaze the pan with the sherry.
  • Sauté the onion in olive oil until gold.
  • Add the sliced mushrooms and cook until tender.
  • Combine with the rice, add the sherry.  Correct seasoning.
  • Just before serving add the cream.