511 french classic recipes

A "long boy" twist on classic cheeseburgers, these "burgers" are baked in a ready to bake brown n' serve loaf of french bread. A taste of home.

A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Rack of lamb with a crispy persillade crust of parsley, garlic, Dijon mustard, and bread crumbs. A classic French technique that's elegant and ready in 35 minutes.

Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Chicken Marengo braises browned chicken pieces with onions, garlic, tomato, and sherry until tender. A French Napoleonic classic with rustic wine-laced sauce in under an hour.