It goes without saying that 'un bon repas' is an important part of French culture. To celebrate 'la table francaise' I will be posting authentic French recipies in English so you may create a new and delicious menu each month.

February's recipies are taken from Claude Monet's private cookbooks which date back to the time he spent in his house in Giverny. During this period, Monet painted some of his most famous work dealing with the Japanese foot bridges and water lilies to be found in his garden. Monet also entertained guests during his time in Giverny where meals fit for Kings- or at least artists- were prepared. Because one of Monet's favorite foods was fish, I have planned a meal with filet of sole as the main course. Enjoy!

Starter:

Gratin de champignons
(serves 4)

225 g or 8 oz of fresh field mushrooms or cultivated mushrooms
50 g or 2 oz unsalted butter
1 tablespoon chopped shallots
1 tablespoon cognac
15 g or 1/2 oz plain flour
2 tablespoons double cream
1/2 teaspoon salt
1/2 teaspoon pepper

Clean the mushrooms well. Slice them in quarters. Use a saucepan large enough to hold all of the mushrooms. Melt the butter. Add the mushrooms and shallots. Cover the saucepan and cook for 10 minutes over medium heat. Add the cognac and cook for 2 minutes. Preheat the oven to 450 degrees. Meanwhile, combine the flour and cream. Pour this over the mushrooms and continue to cook, stirring continually, for about 5 minutes more. Season with salt and pepper and pour into an oven-proof dish. Bake for about 15 minutes or until lightly browned.

Main course:

Filets de sole à la Véron
(serves 8)

8 filets of sole
75 g or 3 oz of butter, melted
4 tablespoons plain flour

sauce

2 egg yolks, beaten
250 ml or 8 fl oz reduced fish stock
50 g or 2 oz unsalted butter
1 tablespoon double cream
250 ml or 8 fl oz dry white wine
250 ml or 8 fl oz white wine vinegar
1 teaspoon chopped tarragon
1 teaspoon chopped chervil
1 teaspoon chopped shallots
1/2 teaspoon salt
250 ml or 8 fl oz vegetable oil
1 tablespoon meat glaze
1/4 teaspoon cayenne pepper

To make the sauce, beat the egg yolks into the reduced fish stock. Beat in the butter and cream; reserve.

Pour the white wine into a small saucepan. Add the vinegar and chopped herbs, and season with salt. Boil until it is reduced by half, then leave to cool. Strain the sauce and return it to the saucepan. Cook over low heat beating with a wire shisk, while gradually adding the oil, beating constantly as for mayonnaise. When the oil is fully incorporated, beat in the meat glaze, and the reserved fish stock. Sprinkle with cayenne pepper.

Preheat the grill. Dip the filets of sole in the melted butter, then in flour. Grill them under a low heat. When they are lightly-browned on both sides, arrange them on a napkin and serve with the sauce.

Dessert

Gâteau à l'orange

125 g or 4 oz granulated sugar
2 eggs, separated
juice of one orange, strained
125 g or 4 oz ground almonds
75 g or 3 oz plain flour

Butter an 8-inch cake tin. Preheat the oven to 325 degrees. Beat the sugar and egg yolks together so that the mixture foams. Gradually beat in the strained orange juice, almonds and flour. Beat the egg whites into stiff peaks and incorporate them into the mixture. Pour the mixture into the cake tin and bake for 30 minutes or until a knife inserted in the center of the cake comes out clean.

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