Recipes for French: Page 6

Indian French Toast

40 min.

La Tarte Tatin

2 hr

Le Trou's Mouclade

20 min.

Lemon and Thyme Marinade

20 min.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Leslie's French Potatoes

50 min.

Lobster Newburg

50 min.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Lobster, Normandy Style (Homard a la Normande)

40 min.

Lou Pastis En Pott (Potted Meat)

2 weeks, 6 hrs,

Madeira Roast Pheasant

1 hr 40 min

Mother's Day Baked Apple-Cinnamon French Toast

9 1/2 hours

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Mushrooms Stuffed with Escargot

45 min.

New Year's Costas French Market Doughnuts (Beignets)

1 1/2 hours

Nothing else can be better than it, big hit and a worthy keeper!