This is mushrooms savoyard, essentially cheesy, creamy mushrooms on toast. It’s a French appetizer that works well with most mushrooms. I used morels.
I learned French cuisine early on in my cooking career, so there are more than 60 French recipes for fish, seafood, wild game, edible wild plants and mushrooms here on Hunter Angler Gardener Cook.
French recipes find their way into the cuisines of many other nations, largely because for a long time, French cuisine was considered the greatest in the world.
A great many of the techniques in classic French cooking are still used today, often reimagined for modern times, but using the same bedrock skills, like making a consommé, or rillettes, or a terrine.
Fish, game and edible wild plants and mushrooms are featured in a lot of French recipes -- which is why you'll find more than 60 recipes here.
A super simple, fast, yet classy dove breast recipe that also works with breasts from any small bird, from teal to grouse to quail.
Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother in the first place? Because terrines are the pinnacle of ground meat dishes, and can include all kinds of interesting bits inside. A terrine is essentially a firm pâté with something inside it. Either way, it
How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.
Duck with bigarade sauce is the original duck a l’orange, dating back to at least 1825, and likely before that. It’s a classic for a reason. Before there was the gloppy 1960s version of duck a l’orange that tastes more like cheap, steam-table Chinese sweet-and-sour sauce, this classic version of the recipe is lighter and
Duck with apples is a classic combination, especially in France, where there is a similar dish called chicken Normandy that I make with pheasant. This version is simpler. I named this dish “Ducks in the Orchard,” and came up with it for the “Duck Off,” a friendly cooking competition I had years ago with the
A classic French duck stew done as a garbure, which is a country stew thick enough to stand a spoon in. Great with goose or duck legs, or venison shoulder or neck.
Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of any self-respecting French cook’s repertoire. Traditional Toulouse sausages are all pork, and are minced by hand rather than ground — a fine option I do myself from time to time. But the sausage is also wonderful