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FRENCH RECIPES
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Poule au Pot à la Toulousaine
Boiled Chicken, Toulouse Style
Soup made from the chicken
Main course- chicken, stuffing, and
vegetable side dish.  Serve any
vegetable you wish.
Click here to find the following French Recipes
Quiche Lorraine
Provencal Beef Stew
Salade Nicoise
Mousse au Chocolat
Ratatouille
Moules Marinieres (Seaman’s Mussels)- Mussels in
Wine Sauce
Easy Peche Melba  (Peach Melba- Peche rhymes with
mesh)
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin  (Chicken in Red Wine)  Pronounced-
"coke o vanh"
Choucroute Recipe-  pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence

Click here for: French Onion Soup and Tarte Flambee

Click here for Creme Brule Recipe and Dauphine style
Potato Gratin

Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)

Click here for Omlette Brayaude- Potato Omelette,
Auvergne-style

Click here for Pommes de Terre a la Bretonne
(Potato Casserole) and Daube d’Avignon
(Avignon Lamb Stew)

Click here for Mussels Provencal and Merlans de
Lorient
(Whiting in Mustard Cream Sauce)

Click here for Cod with Leeks and Duck with Apple and
Ham Stuffing

Click here for Fricassee de Carottes and Mignon de
Porc au Chou
1 chicken, about 4-5 lb. (2 kg), with liver and gizzards if
possible
Salt and freshly ground pepper
3 tablespoons milk
3 oz. (100 g) fresh bread, crusts trimmed
6 cloves garlic
6 oz. (200 g) prosciutto or other cured ham
2 eggs
1 tablespoon chopped parsley
4 pinches of freshly grated nutmeg
2 onions, about 3 oz. (100 g) each
8 cloves
2 bay leaves
½ teaspoon ground thyme
1 teaspoon ground parsley
3 medium carrots, peeled and thickly sliced
2 tender celery stalks, cut into large chunks
10 peppercorns, white and black mixed
For serving:
Slices of toasted bread

Season the chicken inside and out with salt and pepper.

Heat the milk in a small saucepan and crumble in the bread.  
Mix to a smooth paste, then remove from heat and let cool.  
You can add a bit more milk if necessary, but don’t make this
too liquid as it will be part of the stuffing and will be liquid
enough at the end.

Finely chop 3 cloves of garlic.  Finely chop the ham and
chicken liver

Break the eggs into a bowl and beat with a fork to blend.  
Add the garlic, chopped ham and liver, soaked bread,
chopped parsley, salt, pepper, and nutmeg and mix with a
wooden spoon  until smooth.  Stuff the chicken with this mixture and sew the opening with kitchen thread.  This needs to be