The first book I received as a present was a French cookbook given to me by my brother who had sensed my love for cooking. At that time I had just started college. And I was a disaster where Pakistani cuisine was concerned. French cuisine, like most European food, is mostly about sauces and presentation, which make it so palatable and interesting.

The French are a sophisticated nation and so is their cuisine. Thanks to my French cookbook, I found quite a few dishes very familiar when I first went to Paris. There is a variety of delicious dishes starting from breakfast to dinner, but here I am sharing recipes of only those dishes which I have served often to my family and friends. These are light, simple and délicieux.

By the way, my second cookbook was on Chinese food. And it was given to me by my fiancé. Yes, I married him despite that — who presents a cookbook to their fiancée! But it came along with a perfume bottle, so he was forgiven.

Anyone can cook these delicious French dishes without too much fiddle and fuss

The following recipes are from my first cookbook From My Table, To Yours.

BLANQUETTE DE VEAU (DELICATELY FLAVOURED VEAL STEW)

INGREDIENTS

1 1/2 lbs shoulder or breast of veal
1/2 lemon
2 teaspoons lemon juice
1 carrot, cut in pieces
1 onion, peeled
2 bay leaves 
1/4 teaspoon thyme
1/2 cup parsley, chopped 
25g butter 
30g flour (maida)
1 egg yolk, whisked
1/2 cup single cream
Salt to taste
For garnish
4 cooked mushrooms (tinned can be used)
Few boiled peas 
Triangles of bread fried to a light brown (in butter)

METHOD

Cut meat into one-inch cubes. Put in a pan with salt, slice of lemon and cold water to cover. Bring to boil slowly, drain and rinse (this is to whiten the meat). Return meat to the pan with carrot, onion and herbs and two cups water. Cover and simmer for about 30 minutes or until the meat is tender (you can pressure cook it to save time). Strain and reserve the liquid. Discard the vegetables.

Melt butter in a sauce pan, add flour and stir for a minute. Add one-and-a-half cups of the retained liquid all at once, whisk until it comes to a boil. Let it boil for three minutes. Blend egg yolk with cream, add gradually to the sauce, whisking briskly — or it will curdle — add lemon juice and check for seasoning. Add cooked meat, heat gently for five minutes, but do not allow it to boil.

Serve warm, garnished with mushrooms, peas and fried bread.

Line the serving dish with bread triangles and peas, with mushrooms in the centre.

Note: more lemon juice can be added, depending on your taste.

SOUPE À L’ OIGNON (ONION SOUP)

INGREDIENTS

40g butter
1 tablespoon oil
450g onions, thinly sliced 
2 level teaspoons sugar
5 cups beef stock, boiling
4 or more bread slices for croutons
Grated parmesan or cheddar cheese 
Pepper and salt to taste

METHOD

Heat butter and oil in a heavy pan, add onions and stir. Cover and cook over low heat for 10 to 12 minutes. Sprinkle with sugar and sauté. Add the stock and seasoning to taste. Cover and simmer gently for 20 to 30 minutes till onions are soft. Place croutons in a soup bowl and pour the boiling soup over them.

To make croutons, cut half-inch cubes from a day-old bread and bake or fry to a golden brown.

OEUFS DURS À LA TRIPE (HARD BOILED EGGS IN ONION SAUCE)

INGREDIENTS

25g butter
250g onion, finely sliced
2 level tablespoons cornflour
3 1/2 cups milk 
5 hard-boiled eggs 
Pepper and salt to taste 
Browned onion rings to garnish 
Parsley to garnish 

METHOD

Melt butter in a sauce pan and sauté the onion till soft but not browned. Stir in cornflour and mix well. Take off the heat and gradually stir in all the milk. Return to heat. Stir and simmer for 10 minutes. Season to taste. 

Cut the hard-boiled eggs length-wise, reserve one for garnish and stir the rest into the sauce. Pour into a large dish and garnish with browned onion rings and parsley.

Published in Dawn, EOS, November 19th, 2017