Soles farcies sauce parisienne

Serves 6.

6 fillets of sole
1 package of frozen spinach (thawed and drained)
2 Tbsp of butter
1 large onion, chopped
1/2 cup of chopped parsley
1/2 cup of cottage cheese
1 cup of swiss cheese
Salt, pepper
1 cup of good dry white wine

Béchamel sauce

3 Tbsp of butter
3 Tbsp of flour
Stock from the cooked fish & milk/cream

  • Preheat oven to 350°F
  • In a large skillet, melt the butter and gently cook the onion. Add the spinach and the parsley. Cook for a few minutes, stirring constantly.
  • Off the heat add the cheeses, salt and pepper.
  • Roll this stuffing equally into the 6 fillets.
  • Butter the bottom of a fireproof pan and set the fillet in it. Add the wine.
  • Cover the pan with wax paper and poached in the preheated oven for 20 to 25 minutes.
  • Set the fillets in a serving dish and keep warm in the turned off oven. Reserve the juices and reduce.

Preparing the béchamel

  • In a small saucepan, melt the butter, add the flour. Cook gently for a few seconds.
  • Slowly add the juice from the sole and as much milk as necessary to have a smooth sauce.
  • Season to taste and bring to a boil.
  • Add some cream if desired.
  • Nap the sauce over the fillets and cook in the oven at 350°F for 15 minutes.

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.

Chicken à la Louis

To serve 6.

3 chicken breasts (6 halves)
6 slices of salami
6 slices of provolone cheese
1 package of linguini
1/2 cup of heavy cream
2 carrots
1 large onions
1 package of frozen spinach
1 green pepper
salt and pepper

Vegetable soup

In a pot cook together, for about 1 hour:

1 quart 14 oz can of chicken stock (or homemade stock)
3 carrots
2 celery stalks
1 large onion, sliced thin
2 tomatoes, sliced thin
thyme, bay leaf, parsley, garlic

Preparing the chicken

  • Prepare the chicken breasts by flattening them between a plastic bag.
  • Set aside.
  • In a saucepan, cook the spinach until all water is evaporated.
  • In a food processor blend the carrots and pepper.
  • In a small saucepan cook the onion in olive oil until tender.
  • Add the spinach, the carrots and pepper and cook gently for 10 minutes.
  • Season to taste.
  • Lightly flour the chicken breasts.
  • Line each breast with a slice of salami and a slice of cheese.
  • Divide the vegetable puree to cover each breast.
  • Roll the breasts of chicken and place in a deep casserole.
  • Cover with the hot vegetable soup.
  • Cook in a 350°F preheated oven for 30 minutes.
  • In a large casserole cook the linguini following the directions on the package.

To serve

  • Remove the chicken rolls from the soup and reserve in a warm serving dish.
  • Sieve 1 cup of the soup in a saucepan and reduce until it thickens.
  • Add the cream and reduce again.
  • Put some linguini in each plate along with one roll of chicken.
  • Cover with the sauce.
  • Serve immediately.

Spinach casserole


Frozen hash browns
4 eggs
4 Morning Star veggie sausage patties, thawed
1 can of condensed Cream of Mushroom soup
1/2 bag of fresh spinach
2 Cups of shredded cheese
1/4 tsp of dry mustard
1 Cup chopped white onion
1 Cup of milk


  • Preheat oven to 350F
  • Spread a light layer of hash browns on the bottom of the casserole dish
  • Cover with chopped sausage
  • Mix all remaining ingredients in bowl
  • Pour on top of hash browns and sausage
  • Cook for one hour – or make the night before!

Spinach Timbale

The custard mixture can be prepared hours in advance of cooking and the cooked mold may be kept warm or reheated. One mold (6 cup soufflé mold) or individual cups can be used.

3 cups of cooked spinach, squeezed dry
1/2 cup of finely minced onions
Grated Swiss cheese
2/3 cup of stale white bread crumbs
5 eggs
1 cup of boiling milk
4 Tbsp of butter
Salt, pepper, nutmeg 

  • Preheat oven 325°F
  • Cook spinach in 2 Tbsp of butter for 2-3 minutes and season with nutmeg, salt, and pepper.
  • Oil the inner surface of the mold or cup and cover with bread crumbs.
  • Cook the onions slowly in butter for 10 minutes not allowing them to brown.
  • Scrape the onions into a mixing bowl and stir in the cheese, bread crumbs and seasonings.
  • Beat in the eggs. In a thin stream, beat in the hot milk and butter.
  • Fold the spinach into the egg mixture, correct seasoning (if needed).
  • Turn the custard into the prepared mold and set it in a pan of boiling water.
  • Place on lower third of oven and bake for 45 minutes.
  • Custard is done when a knife, plunge through the center come out clean.
  • Make sure the water does not boil.
  • Remove mold and allow to cool for 5 minutes.
  • Run a knife around the edge and reverse on a serving platter.

Quick cumin hollandaise sauce

3 egg yolks, room temperature
1 teaspoon of cumin
salt, pepper
1 Tbsp of lemon juice
1 cup of butter

  • Prepare sauce a short time before serving.
  • Combine egg yolks, cumin and 2 teaspoons of lemon juice in the food processor.
  • Process until lightened in color and well blended.
  • In a saucepan set over medium heat, cook butter until it sizzles.
  • With blades running, gradually pour in the butter.
  • Add the remaining lemon juice and correct seasonings.

Spinach gratin

Spinach mixed with a béchamel sauce is the French counterpart of creamed spinach. The fresh spinach could be replaced by frozen spinach, but the resulting dish wouldn’t be comparable in lightness to the one prepared with fresh spinach. This serves 4 people.

16 oz package of fresh spinach
1 large onion, chopped
A pinch of herbes de Provence
1 cup of milk
2 Tbsp of butter
2 Tbsp of flour
1/2 cup of grated cheese such as gruyère
Salt, pepper, nutmeg

  • Wash spinach leaves carefully.
  • Cut off the stems and discard them.
  • Put the leaves in a pot with just a little bit of water.
  • Cover and boil for 2 minutes flipping top to bottom once.
  • Drain and squeeze the cooked spinach dry.

 Make the béchamel

  • Bring the milk to a boil.
  • In another saucepan melt 2 Tbsp of butter and add the chopped onion.
  • Sprinkle some Herbes de Provence and cook until slightly brown.
  • Add 2 Tbsp of flour and mix well.
  • Slowly add the boiled milk and whisk briefly for a smooth sauce.
  • Mix in the cheese, season with salt, pepper and nutmeg.
  • Add spinach to the sauce and reheat just before eating.
  • Or, sprinkle additional cheese on top and cook in the oven until nicely browned on top.

Mirepoix and tomato soup

Mirepoix is the name given to the combination of diced carrots, celery and onions.

1 quart 14 oz can of chicken stock (or  homemade stock)
3 carrots
2 celery stalks
2 large onions
A handful of spinach leaves
1 leek
3 tomatoes (in winter use Italian canned tomatoes)
2 Tbsp of sun dried tomato paste
Thyme, bay leaf, parsley, garlic, salt and pepper
Olive oil
Provolone cheese (grated)

  • Dice the carrots and celery. Slice and coarsely chop the onion and the leek. Slice the spinach leaves. Peel the tomatoes and discard the seeds. Chop in small pieces.
  • In a soup kettle, brown the onion in 2 Tbsp of olive oil, add the carrots, celery,  leek and sweat the vegetables together for 5 minutes.
  • Add the chicken stock and throw in the spinach leaves. Mix the tomato paste with a little bit of the stock to dilute it and add to the pot as well.
  • Add the herbs and the garlic and cook gently for 1 to 2 hours.
  • Serve with French bread and provolone cheese.

Note:   You can thicken this soup by adding some couscous to it.

Spinach pie

Serves 6 to 8 people.

A 10½ inches pie pan with 1 inch side and removable bottom can be used. But any other cake pan with less diameter and more depth also works well. The removable bottom is not essential since the pie unmolds easily.

3 eggs
1 pound of cottage cheese
1/4 lb Swiss cheese, grated
2 tablespoons of freshly grated Parmesan cheese
2 tablespoons of melted butter
1 large onion, sliced thin
1/4 cup of parsley, chopped
1 package of fresh spinach, lightly cooked & drained
1 teaspoon each of pepper & salt
1 partly baked pie shell (pâte brisée)  

  • Beat eggs and cheeses together.
  • Melt butter in a frying pan and brown the onion. Add the spinach, parsley, salt and pepper.
  • Add to the egg and cheese mixture.
  • Pour into pie shell.
  • Bake at 375°F  for about 30 minutes or until slightly brown on top.

Soufflé aux épinards

For a 6 cup mold (4-6 servings):

2 Tbsp and 1/2 of butter
3 Tbsp of flour
1 cup of milk
pepper, salt, nutmeg
4 eggs (separated) & 1 egg white
1/4 cup of fresh swiss cheese, grated
1/2 cup of spinach

For an 8 cup mold (6-8 servings):

3 1/2 Tbsp of butter
4 1/2 Tbsp of flour
1 1/2 cup of milk
6 eggs separated & 1 egg white
1/2 cup of cheese
3/4 cup of spinach

  • Preheat oven at 400°F
  • Butter a soufflé dish
  • Bring the milk to a boil
  • In another pan melt the butter, mix in the flour on medium heat. This is a roux.
  • Add salt, pepper and nutmeg.
  • Slowly add milk to the roux and bring it to a boil, cook for a few minutes (this is a béchamel).
  • Let it cool.
  • In the meantime cook the spinach (washed and with the ribs taken off) and squeeze it dry.
  • Add to the béchamel and also mix into it the egg yolks one at a time, then the cheese.
  • Beat the egg whites to a soft peak stage and gently fold in the spinach mixture.
  • Pour into the soufflé mold.
  • Cook in preheated oven, turned down at 375°F, for 20 minutes.