the Pence family cookbook

Recipes Tagged with “French”

Sauce Chateaubriand

Miscellaneous French Sauce


  • 2 dl de vin blanc
  • échalote émincée
  • une branche de persil
  • un brin de thym
  • feuille de laurier
  • 3 dl de fonds de veau lié réduit
  • 100 g de beurre à la maître d’hotel
  • une petite cuillerée d’estragon haché


  1. Réduire des deux tiers 2 décilitres de vin blanc additionné d’une échalote émincée, d’une branche de persil, d’un brin de thym, d’un menu fragment de feuille de laurier.
  2. Mouiller de 3 décilitres de fonds de veau lié réduit. Faire bouillir quelques instants. Passer à l’étamine.
  3. Ajouter, au dernier moment, 100 grammes de beurre à la maître d’hôtel et une petite cuillerée d’estragon haché.


Beurre à la maître d’hotel

Miscellaneous French


  • 250 g beurre ramolli en pommade
  • une forte cuillerée de persil haché
  • sel
  • poivre
  • un filet de jus de citron


Bien mélanger.


Lobster Vol au vent with Orange Cognac Sauce

Main Course Lobster French Belgian Untested


for the sauce:

  • 1 cup fresh squeezed orange juice
  • 1 tablespoon sugar
  • Salt and pepper
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons cognac

for the dish:

  • 2 tablespoons olive oil
  • 8 ounces lobster meat, diced
  • 4 ounces shiitake mushrooms, diced
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped fresh tarragon leaves
  • White pepper
  • 4 prepared vol au vent shells
  • Fresh flat-leaf parsley, for garnish


  1. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.

  2. For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.

  3. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.

Food Network


Dessert French


  • 1/2 c. honey
  • 1/2 c. dark brown sugar, packed
  • 3/4 c. water
  • 6 tbsp. butter
  • 3 tbsp. vegetable oil
  • 1 1/2 c. (200 g) all-purpose flour
  • 3/4 c. (80 g) rye flour
  • 1 tbsp. pain d’épices spice blend
  • 1 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tbsp. rum
  • 1 tsp. vanilla extract
  • 2 tsp. orange zest
  • 1 egg yolk
  • black currant jam (or orange marmalade)
  • 3/4 c. powdered sugar
  • 3 tbsp. lemon juice


Preheat the oven to 375 F.

In a small saucepan over medium heat, add butter, oil, water, honey, and brown sugar, and stir until melted and smooth. Remove from heat and let cool while preparing dry ingredients.

In a mixing bowl, combine flours, baking soda, baking powder, salt, cinnamon, and spice blend. Stir. Pour the honey mixture into the flour and stir to combine. Add the rum, vanilla, orange zest, and egg yolk, and stir.

Butter the bottoms of a muffin tin. Fill each with batter 1/2 to 2/3 full. Make an indentation and put a teaspoon of jam inside. (Alternatively, half-fill the molds, add the jam, and then add more batter.)

Bake for 12-15 minutes until golden brown and the dough springs back when pressed.

While baking, prepare the glaze by combining powdered sugar and lemon juice in a small bowl. While the nonnettes are still warm and in the molds, spoon the glaze over them, letting the glaze drip down into the molds. Remove when cool.

Daring Gourmet

Port Wine Sauce

Miscellaneous French Sauce


  • 1 oz. butter
  • ¼ cup shallots finely chopped
  • ¾ cup Port
  • ¼ cup red wine
  • 1 cup demi-glace
  • salt and pepper to taste
  • 1 bay leaf
  • 1 sprig fresh thyme
  • ¼ cup heavy cream (optional)


Melt the butter in a saucepan and sauté the shallots briefly until translucent (3 min). Deglaze with the Port and red wines and reduce until most of the wine has cooked off (5-6 min). Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened). Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve. The optional heavy cream gives the sauce a richer color and additional flavor.

Reluctant Gourmet


Miscellaneous French Sauce


  • 1/2 teaspoon dried thyme
  • 3 to 4 fresh parsley stems
  • 7 to 8 whole black peppercorns
  • 1 bay leaf
  • 2 cups sauce espagnole
  • 2 cups beef stock


Wrap the thyme, parsley stems, peppercorns, and bay leaf in a piece of cheesecloth.

Combine the brown sauce and the beef stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer. Add the cheesecloth bundle, and reduce the liquid for about 45 minutes, or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet.

Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Spruce Eats

Brown Stock

Miscellaneous Sauce French Untested


  • 5 lb. beef bones, veal bones, or feet, cut into 3-4" pieces
  • 1/2 lb. onions, roughly chopped
  • 1/4 lb. carrots, roughly chopped
  • 1/4 lb. celery, roughly chopped
  • 6 oz. tomato paste
  • 5 qt. cold water
  • 1 tbsp. dried thyme
  • a few fresh parsley stems
  • a bay leaf
  • several whole peppercorns
  • several whole cloves


Arrange the bones in a heavy roasting pan, and drizzle with a bit of vegetable oil. Roast them in a hot oven (400 F) for around an hour. They should be moderately browned. Add the onions, carrots, and celery, and continue roasting for around 20 minutes. Add the tomato paste, stir, and roast for another 10 minutes.

Remove the bones to a stockpot. Deglaze the roasting pan with a bit of water. Add the cold (important!) water to the stockpot, along with the mirepoix and the deglazing liquid from the roasting pan. Add the spices, tied together in a bundle of cheesecloth.

Bring the pot to a boil, then lower it to a simmer. Simmer for 4 to 6 hours, skimming fat and scum from the surface every so often. The goal is to end with 4 qt. of stock for every 5 qt. of water that you started with, so partially cover the pot and/or add more water to maintain that level.

Strain through cheesecloth and chill.

Spruce Eats

Sauce Espagnole

Miscellaneous Sauce French


  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 3 to 4 fresh parsley stems
  • 7 to 8 whole black peppercorns
  • 1 ounce clarified butter
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1 ounce all-purpose flour
  • 3 cups brown stock (i.e. beef stock)
  • 2 tablespoons tomato puree


Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix—onions, carrots, and celery—and sauté for a few minutes until lightly browned. Don’t let it burn. With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux). Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don’t let it burn. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.

Bring to a boil, lower the heat, and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Spruce Eats


Main Course French Potato


  • 1 Reblochon [1 wheel Reblochon de Savoie]
  • 1 kg de pommes de terre à chair ferme [2 lb firm-flesh potatoes]
  • 200 g de lardons fumés [200g bacon, chopped]
  • 2 gros oignons (200 g environ) [2 large onions, around 200g]
  • 10 cl de vin blanc [1/2 c white wine]
  • Poivre du moulin [fresh-ground pepper]
  • En option : noix de muscade râpée [ground nutmeg (optional)]


Préchauffez votre four à 200°C. [Preheat your oven to 400F.]

Épluchez et découpez les pommes de terre en morceaux (environ 5mm). Découpez les oignons en rondelles. [Peel and chop the potatoes into around 1/4" pieces. Slice the onions into rounds.]

Dans une poêle, faites revenir les lardons avec les oignons afin qu’ils commencent à dorer (5-10 min). Ajoutez les pommes de terre et laisser cuire à feu moyen durant 30-45 minutes. Déglacez au vin blanc et laisser cuire 5 minutes. Poivrez (pas besoin de saler avec les lardons), et ajoutez la noix de muscade selon vos goûts. [In a large skillet, cook the bacon and onions until they start to brown (5-10 min). Add the potatoes and let them cook over medium heat for 30-45 minutes. Deglaze the pan with the wine and cook for five minutes. Season with pepper (no need for salt with the bacon), and add nutmeg to taste.]

Découpez votre Reblochon en deux dans le sens de l’épaisseur en conservant la croûte. Conservez une face pour mettre sur le dessus du plat afin de faire gratiner (que vous découperez en 2 ou 4 selon la forme de votre plat), et découpez l’autre face en petits morceaux à intégrer dans la préparation pommes de terre-lardons-oignons. [Cut your Reblochon in half lengthwise, keeping the rind. Keep one of the halves to melt on top of the dish (which you can cut into 2 or 4 depending on the shape of your dish), and cut the other half into small pieces to mix into the potato-onion-bacon mixture.]

Dans un plat allant au four, disposez le mélange pommes de terre-lardons-oignons et les morceaux de reblochon puis déposez sur le dessus le ½ reblochon pour gratiner, croûte vers le haut. [In an oven-safe baking dish, add the potato-bacon-onion mixture and the pieces of Reblochon, then set the half-reblochon on top to melt, rind toward the top.]

Placez au four durant 15 à 20 minutes afin que le Reblochon dore. Servez chaud avec une salade verte. [Put in the oven for 15-20 minutes so that the Reblochon melts. Serve hot with a green salad.]

Reblochon AOP

Bœuf Bourgignon

Main Course Beef French Stew


  • 150 gr lardons fumés [150 g. bacon, chopped]
  • 800 gr carbonnades de boeuf [800 g. beef stew meat]
  • 3 gousses d’ail [3 cloves garlic]
  • 1 oignon ciselé [1 onion, chopped]
  • 2 échalotes ciselées [2 shallots, chopped]
  • 2 carottes en rondelles [2 carrots, sliced in rounds]
  • 500 ml vin rouge [500 mL red wine]
  • Un bouquet de thym [a bouquet of thyme]
  • 250 gr champignons de Paris [250 g. white mushrooms]
  • 2 cuil. à soupe persil haché [2 tbsp. chopped parsley]
  • 2 cuil. à soupe concentré de tomates [2 tbsp. tomato paste]
  • 1 cuil. à soupe farine [1 tbsp. flour]
  • Pastis
  • Beurre
  • Sel
  • Poivre


Faites dorer les lardons dans le beurre, puis retirez-les de la poêle. Faites dorer les carbonnades de tous côtés dans la graisse des lardons. Saupoudrez de farine et remuez. Ajoutez l’ail pressé, l’oignon, les échalotes, les carottes et le concentré de tomates. Faites cuire 2 minutes en remuant.

[Brown the bacon in some butter, then take it out of the pan. Brown the stew meat on all sides in the bacon fat. Sprinkle with flour, and mix. Add the garlic (pressed), the onion, the shallots, the carrots, and the tomato paste. Cook for two minutes, stirring.]

Déglacez la poêle avec le vin. Ajoutez les lardons, le bouquet de thym et une goutte de Pastis, puis remuez. Laissez mijoter à couvert (CP: partiellement vers la fin) et à feu doux pendant environ 3 heures. Versez éventuellement un peu de vin s’il n’y a pas assez de jus. Ajoutez les champignons pendant les 10 dernières minutes de cuisson. Salez et poivrez. Garnissez le bœuf bourguignon de persil avant de servir. Servez avec une purée de pommes de terre crémeuse et une salade verte.

[Deglaze the pan with the wine. Add the bacon, the thyme, and a splash of pastis, then mix. Let simmer, covered (CP: partially covered near the end to let it thicken), over low heat for around 3 hours. Add a bit more wine if there isn’t enough juice. Add the mushrooms during the last 10 minutes of cooking. Season with salt and pepper. Garnish with parsley, and serve with mashed potatoes and a green salad.]