on a paper towel. Slice the bread and spread one side of each slice generously with butter. Place 1 radish on each slice, sprinkle with salt to taste, and serve.
Note: To serve the radishes without bread, simply place them in a small bowl, drizzle with melted butter, and season to taste.
Foie de Veau à l’Anglaise
2 SERVINGS
2 tablespoons butter
4 thin slices calf’s liver, about ½ inch thick
4 thin slices bacon
2 tablespoons chopped fresh parsley
½ lemon
Heat the butter in a skillet over medium heat until frothy but not brown. Fry the liver slices quickly, about 3 to 4 minutes on each side. Remove the slices to a hot serving platter. Fry the bacon in the same pan to desired doneness. Garnish the liver with the bacon, sprinkle on the chopped parsley, squeeze on the lemon juice, and pour the cooking juices on top. Serve immediately.
Endive Salad
2 SERVINGS
2 endives
2 tablespoons minced fresh chives
½ cup artichoke vinaigrette dressing (see page 33 ) with ½ tablespoon Dijon-style mustard whisked in
Wash the endives thoroughly. Dry. Cut each endive in half lengthwise, then cut across into strips. Discard the bottom slice. Arrange each endive on a salad plate, sprinkle with the chives and dressing, and serve.
Mashed Potatoes
Parisian-style mashed potatoes have a much lighter consistency than those to which most Americans are accustomed. It is essential that you not spare the butter or the milk to reach the consistency of whipped cream in this dish. This recipe is adapted from the 1923 cookbook Colette’s Best Recipes.
2 SERVINGS
3 medium potatoes
½ cup milk
3 tablespoons butter, plus have plenty more on hand
Salt and Pepper
Wash, peel, quarter, and boil the potatoes until tender, about 20 minutes. Drain thoroughly, then return to the boiling pot and heat over low heat until completely dry. Remove the potatoes from the pot, and press through a ricer back into the pot (you may also use a masher or a hand mixer to mash the potatoes, but I find a ricer works best).
In a small saucepan, heat the milk until very hot. While the milk is warming, add the butter and salt and pepper to taste to the potatoes and stir vigorously. When the milk is hot, place the potatoes over medium heat and add the milk. Whisk the potatoes until they are the consistency of whipped cream. You may need to add more milk or butter to reach this thickness. Simmer the potatoes very gently until they are very hot throughout. Serve immediately.
Apple Tart
1 10- INCH TART
For the Dough
½ cup butter
1½ cups all-purpose flour
2 tablespoons sugar
¼ cup ice water
For the Filling
4 baking apples, such as Granny Smith or Stayman, peeled and cored
1½ tablespoons lemon juice
4 tablespoons sugar
2 tablespoons melted butter
To make the dough with a food processor, fit the processor with the metal blade. Cut the butter into small pieces and place in the bowl of the food processor. Add the flour and sugar. Blend together until dough just begins to adhere to the sides of the bowl. Add the ice water and continue blending until the dough starts to stick together. Turn the dough out onto a floured surface. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
To make the dough by hand, cut the butter into small pieces. In a large mixing bowl, combine the flour and sugar. Cut the butter into the dry mix with a pastry blender or two knives until it has the texture of coarse crumbs. Add the ice water slowly and mix with a wooden spoon until completely incorporated. Turn the dough out onto a floured surface and knead gently, pushing part of the dough away from you with the heel of your hand, and folding it over onto itself. Repeat a few times. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
When the dough has chilled, turn it out onto a floured surface. Roll the dough, lifting and turning a quarter-turn after each roll, to a circle of ¼-inch thickness. Transfer the dough to a
Note: To serve the radishes without bread, simply place them in a small bowl, drizzle with melted butter, and season to taste.
Foie de Veau à l’Anglaise
2 SERVINGS
2 tablespoons butter
4 thin slices calf’s liver, about ½ inch thick
4 thin slices bacon
2 tablespoons chopped fresh parsley
½ lemon
Heat the butter in a skillet over medium heat until frothy but not brown. Fry the liver slices quickly, about 3 to 4 minutes on each side. Remove the slices to a hot serving platter. Fry the bacon in the same pan to desired doneness. Garnish the liver with the bacon, sprinkle on the chopped parsley, squeeze on the lemon juice, and pour the cooking juices on top. Serve immediately.
Endive Salad
2 SERVINGS
2 endives
2 tablespoons minced fresh chives
½ cup artichoke vinaigrette dressing (see page 33 ) with ½ tablespoon Dijon-style mustard whisked in
Wash the endives thoroughly. Dry. Cut each endive in half lengthwise, then cut across into strips. Discard the bottom slice. Arrange each endive on a salad plate, sprinkle with the chives and dressing, and serve.
Mashed Potatoes
Parisian-style mashed potatoes have a much lighter consistency than those to which most Americans are accustomed. It is essential that you not spare the butter or the milk to reach the consistency of whipped cream in this dish. This recipe is adapted from the 1923 cookbook Colette’s Best Recipes.
2 SERVINGS
3 medium potatoes
½ cup milk
3 tablespoons butter, plus have plenty more on hand
Salt and Pepper
Wash, peel, quarter, and boil the potatoes until tender, about 20 minutes. Drain thoroughly, then return to the boiling pot and heat over low heat until completely dry. Remove the potatoes from the pot, and press through a ricer back into the pot (you may also use a masher or a hand mixer to mash the potatoes, but I find a ricer works best).
In a small saucepan, heat the milk until very hot. While the milk is warming, add the butter and salt and pepper to taste to the potatoes and stir vigorously. When the milk is hot, place the potatoes over medium heat and add the milk. Whisk the potatoes until they are the consistency of whipped cream. You may need to add more milk or butter to reach this thickness. Simmer the potatoes very gently until they are very hot throughout. Serve immediately.
Apple Tart
1 10- INCH TART
For the Dough
½ cup butter
1½ cups all-purpose flour
2 tablespoons sugar
¼ cup ice water
For the Filling
4 baking apples, such as Granny Smith or Stayman, peeled and cored
1½ tablespoons lemon juice
4 tablespoons sugar
2 tablespoons melted butter
To make the dough with a food processor, fit the processor with the metal blade. Cut the butter into small pieces and place in the bowl of the food processor. Add the flour and sugar. Blend together until dough just begins to adhere to the sides of the bowl. Add the ice water and continue blending until the dough starts to stick together. Turn the dough out onto a floured surface. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
To make the dough by hand, cut the butter into small pieces. In a large mixing bowl, combine the flour and sugar. Cut the butter into the dry mix with a pastry blender or two knives until it has the texture of coarse crumbs. Add the ice water slowly and mix with a wooden spoon until completely incorporated. Turn the dough out onto a floured surface and knead gently, pushing part of the dough away from you with the heel of your hand, and folding it over onto itself. Repeat a few times. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
When the dough has chilled, turn it out onto a floured surface. Roll the dough, lifting and turning a quarter-turn after each roll, to a circle of ¼-inch thickness. Transfer the dough to a
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