Day 1:
Day 2:
Day 3:
Butter: ½ stick
Eggs: 11
Day 5
When I was bringing the mussels home, I was so worried that some of them were going to die in the car. In fact, a few did die in transit – and I felt so guilty. And you don’t eat the dead ones, so truly their suffering was in vain. Also, I accidentally ground up one in the garbage disposal. That night I had a nightmare about giant mussels enacting retribution.
Butter: 2 and ¼ sticks
Eggs: 8
Day 7:
From the book: “In France, anything that is simply boiled is said to be a l’anglaise, English style”.
Butter: 2 and ½ sticks
Eggs: 4
Day 8:
Eggs: 9
Butter : 1 stick
Day 9:
Eggs: 2 (kinda hurts my average doesn’t it)
Butter : 2 and ¼ sticks (kinda gross isn’t it)
Day 10:
If only I was the miller.
Butter:1 and ½ sticks
Eggs: 5
=================
Day 11:
You may have noticed that a lot of the recipes involve veal. My roommate has informed me that often veal in the US is made extra tender by torturing the calf- confining him and not allowing him to move. I think this must be why it is so expensive.
Soupe Villageoise
Escalpoes do Veau Vallee d’Auge
Crème Renoversee au Carmel
I got to light the sauce on fire! Ye haw! (note to self: put new batteries in all of the smoke detectors)
Butter: 1 and ½ sticks
Eggs: 4
Eggs: 4
=================
Day 2:
Oeufs a la Tripe
Rouelles de Veau Bourgeoise
Bousse au Chocolat aux
Noisettes et au Whisky
“Eggs cooked like tripe” was a moderate disaster. I guess I should have known not to try to cook anything “a la tripe” other than tripe. Extra wisky in the chocolate mousse made the overall experience tolerable.
Butter: 1 and ½ sticks
Eggs: 12
Butter: 1 and ½ sticks
Eggs: 12
=================
Day 3:
Crepes au saumon fume
Gigot d’agneau (roast leg of lamb)
Gratin de blettes (swiss chard gratin)
Yay! I love crapes! Yay! I love delicious lamb! Sorry swiss chard gratin – you
gave it your best shot.
gave it your best shot.
Butter: a little more than 1 stick
Eggs: 3
=================
Day 4:
Cassoulet de Poissons (fish and white bean stew)
Biscuit de savoie, crème anglaise
I’m so ashamed.
Butter: ½ stick
Eggs: 11
=================
Day 5
Tarte a l’oignon (onion tart)
Mouclade (mussels with wine and cream sauce)
Bauarios a la vanille, coulis de framboise (vanilla Bavarian cream
with raspberry coulis)
When I was bringing the mussels home, I was so worried that some of them were going to die in the car. In fact, a few did die in transit – and I felt so guilty. And you don’t eat the dead ones, so truly their suffering was in vain. Also, I accidentally ground up one in the garbage disposal. That night I had a nightmare about giant mussels enacting retribution.
Butter: 2 and ¼ sticks
Eggs: 8
=================
Day 6:
From the book: “The taste of guinea hen, commonly available at French markets, is often compared to that of pheasant or partridge. Either of the latter or, in a pinch, Rock Cornish game hen may be used instead.”
Eggs: 7
Butter: 1 and ½ sticks
Day 6:
Profiteroles au gruyere (chouz puffs with gruyere cheese)
Pintadeau au chou (guinea hen with cabbage)
From the book: “The taste of guinea hen, commonly available at French markets, is often compared to that of pheasant or partridge. Either of the latter or, in a pinch, Rock Cornish game hen may be used instead.”
Eggs: 7
Butter: 1 and ½ sticks
=================
Day 7:
Soup a l’Oignon gratinee (gratineed onion soup)
Truite aux amandes (trout with almonds)
Pommes a l’anglaise (English style boiled potatoes)
Oeufs a la neige (snow eggs with carmel and crème anglaise)
From the book: “In France, anything that is simply boiled is said to be a l’anglaise, English style”.
Butter: 2 and ½ sticks
Eggs: 4
=================
Day 8:
Blanquette de Veau a l’Ancienne (white veal stew with onions and mushrooms)
(repeated Crème Renoversee au Carmel and Crepes au saumon fume)
Eggs: 9
Butter : 1 stick
=================
Day 9:
Crème vichyssoise (chilled cream of potato and leek soup)I was initially a skeptic about cold soup. I mean, why don’t I just take a cold sauna too? To chill the soup I put it just outside the door in the snow. A few minutes latter, I looked out the window, and I saw some punk kid grab the pot and go running down the street. He stole my soup! I grabbed my coat and went after him, but hey, was I really going to put out that much effort chasing after cold soup? The next day the boy and his mother showed up at my door with the pot. He had his head down, and she was stern, bringing him by the back of the neck. “Tell him”, she said. “Uhhh, I’m sorry.” “I’m sorry what”, she said. “I’m sorry I stole your pot full of @#$@#”.
Poulet sauté pasquaise (chicken basque style)
Riz pilaf (rice pilaf)
Tarte aux pommes (apple tart)
Eggs: 2 (kinda hurts my average doesn’t it)
Butter : 2 and ¼ sticks (kinda gross isn’t it)
=================
Day 10:
Sole belle meuniere (sole cooked the way the beautiful miller’s wife cooks
it)
Cygnes chantilly (choux pastry swans)
If only I was the miller.
Butter:1 and ½ sticks
Eggs: 5
=================
Day 11:
Oeufs mollets Florentine (soft boiled eggs with spinach and mornay sauce)
Fricassee de veau aux poiurons rogues (fracassee of veal with sweet
peppers, tomatoes, and olives- served with fresh pasta)
Riz a l’imperatrice (empress rice pudding.)
You may have noticed that a lot of the recipes involve veal. My roommate has informed me that often veal in the US is made extra tender by torturing the calf- confining him and not allowing him to move. I think this must be why it is so expensive.
Eggs: 11
Butter: 1/3 of a stick (we used olive oil today)
Butter: 1/3 of a stick (we used olive oil today)
