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French Renaissance Recipes
Did you know that this classic soup in its original form dates back to the roman times the classic soup experienced a renaissance of sorts thanks to french cuisine. The trick here is to chop the onions really fine. Cheese thickens the broth while mustard
French Onion Soup
MAKING 1 In a saucepan cook the rhubarb honey salt and orange juice together over a low heat until the mixture comes to a boil. 2 In a small bowl dissolve the cornstarch in water or orange juice. 3 Stir into the saucepan stir constantly and cook until
Piquant Citrus Pie
Preheat oven to 425 . Dip the bread into a mixture of the next 8 ingredients let slices soak up liquid. Then press each slice on both sides into crushed cereal. Place on greased baking sheet. Drizzle margarine over top. Bake 8 to 10 minutes. Use a mild
Golden Glow French Toast
MAKING 1 In a saucepan sprinkle sugar over rhubarb and allow to stand for minimum 1 hour stirring occasionally. 2 Stir in the wine ginger and grated peel mix well. 3 In a small bowl dissolve the cornstarch with a little water until smooth then stir into the
Dessert Sauce Au Vin
Preheat oven to 350 . Mix together all but the soup juice and rice. Form into 2 inch balls. Place in a greased 1 quart casserole and pour the soup diluted with tomato juice over them. Bake covered for 45 minutes uncover and bake another 10 minutes.
Bon Vivant Meatballs
Shake chicken pieces in seasoned flour until well coated brown them well in margarine in heavy skillet keep warm in oven while you prepare the sauce. Saute onion until soft in chicken drippings. Add garlic rhubarb wine and seasonings simmer for a few minutes.
Burgundy Barb Chicken
Mix together rhubarb raisins sugar orange lemon and ginger root. Let stand at least 1 hour stirring occasionally. Bring rhubarb mixture to a boil. Add berries and bring to a boil again simmer for 25 minutes. Add nuts the last 5 minutes. Seal with paraffin in
Glorified Rhubi Conserve
Cook carrots in orange juice with peel and ginger until tender. Add margarine honey and rhubarb and cook just 1 or 2 minutes until rhubarb is tender.
Fancy Smothered Carrots
Mix all together in large kettle. Stir well and cook at a slow boil for about 30 minutes. Test for thickness by dropping a little on a saucer and letting it cool. Seal with paraffin in hot sterilized jars.