French cooking courtesy of Julia Child

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French cooking courtesy of Julia Child

Post by DotNotInOz on Sun Dec 12, 2010 7:54 pm

Oh, my! The most astonishing aroma fills the air in our apartment.

I'm simmering browned duck parts and giblets, sliced carrot and onion in a beefy broth to serve as the basis for the sauce for Child's Duck l'Orange.

A couple of nights ago, I did a casserole with layers of veal, thinly sliced boiled ham and an unbelievably decadent mushroom and Emmenthaler Swiss cheese sauce.

We don't eat like that very often, far too rich.

But the duck promises to be ambrosial if the recipe turns out even half as good as that broth smells!

Has anyone else done some of Child's French recipes?

I've not gotten into her American ones since the ones I've looked at seem to be quite similar to a lot of the recipes in my 30-some-year-old Joy of Cooking. That and James Beard's American Cookery are two of my favorite cookbooks.

Gee, and to think that I once considered myself accomplished to be making recipes from the Betty Crocker Cookbook that called for canned-this, frozen-that and packaged something else. Mix it all in a casserole dish, bake for a half hour and yum-yum.

How my tastes have changed! Smile

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