Recipes: Poule-au-Pot, Tomato Caper Sauce, Roast Duckling with Green Olives & Garlic, That Tomato Tarte, Pomme de Terre a la Tripe, Tarte au Poire et Chocolate
Finding France: Anatomy of a Sunday Lunch Recipe File No.3
Recipe Files 3. Anatomy of a Sunday Lunch in Gascony
The third addition to the Recipe Files Archives for Finding France: A Memoir in Small Bites is for paid subscribers who want to follow the step-by-step process of regional dishes mentioned in the memoir. You can print out individual recipes as PDFs. In return, you can help support this serialized publication Finding France and become a paying subscriber. Merci!
Here are the recipes for this chapter, No.3—A Sunday Lunch in Gascony and Vétou Pompèle’s classics.
Poule-au-Pot: a chicken stuffed with savory bread filling and poached in its own vegetable broth
Tomato Caper Sauce: a perfectly piquant sauce to accompany cooked meats and vegetables, one of my Gascon Mother Sauces.
Canard Rôti with Green Olives and Garlic: briny and garlicky accents to a crispy skinned roast duckling
That First Tomato Tarte: the simplified first version I learned from Vétou.
Pomme de Terre Purée a la tripe: not tripe at all, but a creamy bechamel laced purée
Tarte au Poire et Chocolate: three thin layers of goodness- chocolate, sliced pears, and creme fraiche make an elegant and easy Sunday dessert.
And coming next, also for paid subscribers, is a full-length Video Cooking Class on how to make an authentic Poule Au Pot from my French kitchen, sent by separate email and embedded in the recipe file section.
Keep reading with a 7-day free trial
Subscribe to The Camont Journals with Kate Hill to keep reading this post and get 7 days of free access to the full post archives.