Chez Jacques: traditions and rituals of a cook : with 100 recipes

First courses

Chicken stock, brown stock, and demi-glace

Cooking with water

Onion soup gratinée

Clam chowder and small oatmeal breads

Potage parmentier

Gaudes

Cold country omelet

Melon and prosciutto

Tortilla pizzas

Oysters Rockefeller

Clam fritters

Snails in artichoke bottoms

Frog legs with garlic and parsley

Codfish brandade with mollet eggs and mouillettes

Fried whitebait with fried parsley

Smoked trout and scrambled eggs

My merguez with pork and grilled tortilla bread

Truffle and pistachio sausage with buttered fingerling potatoes

Knockwurst with warm potato salad

Parfait of rosé mushrooms with sherry-truffle sauce

Pâté of foie gras with rose hip jam

Headcheese Jean-Victor with ravigote sauce

Saucisson of pork tenderloin

The legacy of nouvelle cuisine

Main courses

Linguine with basil and walnut pesto

Pasta with mussels and shrimp

Fusilli with poutargue

Fettuccine with chicken livers

Codfish with black butter

Lobster soufflé

Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes

Roast chicken with boiled potatoes and Boston lettuce salad

Fried chicken Southern-style with corn and corn bread sticks

Chicken with morel sauce and rice

Chicken with rice

Rice galette

Chicken liver timbale with tomato-olive sauce

On cocktails and wine

Roasted squab with pea-and-lettuce stew

Sautéed duck with sweet potatoes and kohlrabi

Roast rabbit with mustard crust

Pork and beans stew

Bean soup

Pork roast with pig's feet, rutabaga, and chestnuts

Tripe with polenta and spicy tomato sauce

Tripe gras-double lyonnaise

Tripe tablier de sapeur

Crispy sweetbreads

Pot-au- feu

Beef soup

Beef salad

Grilled spicy leg of lamb

Veal roast with shiitakes in tarragon cream sauce

Corn beef with potatoes, onions, and cabbage

Corned beef hash with eggs

Grilled rib-eye steak with tarragon butter and haricots verts with shallots

Beef stew in red wine sauce

The food critic

Side dishes

Fromage fort

Tapenade

Tangy herb mayonnaise

Salade santé

Dandelion salad

Tomato and zucchini salad

Red cabbage salad with anchöiade dressing

Asparagus with hazelnut sauce and croutons

Cauliflower gratin

Zucchini flower fritters

Marinated summer mushrooms

Gratin dauphinois

Mashed potatoes

Golden hill potatoes

Risotto with tomato brouillade

Gratin of pasta

Home cooking versus restaurant cooking

Desserts and other sweets

Berry potpourri

Pannequets (crêpes) with strawberry-rhubarb nectar

Crêpes with trout caviar

Apple tart with hazelnut frangipane

Chocolate tartlets with candied grapefruit peel

Bugnes

Cannelé

Caramels

Caramel custard

Cheesecake with peach and blueberry sauce

Pound cake

Peach jam

Cheese, fruit, and nut platter

Apricot and raspberry pâte de fruits

The most frequently asked questions in cooking classes.