Food of the Fifties with Ruth Chier Rosen

Pardon My Foie Gras: The Choice Cuisine of France

115 recipes that will delight any fan of French Cuisine
• Mint Condition Cookbook / Has Never Been Used
• Published in 1956

• 144 pages
• 5 x 3 5/8 inches
• Plastic-coated recipe cards in a removable binding comb
Foreword from 1956: "French cookery is synonymous with fine cookery. It seems to be a part of the culture and national pride of the Frenchman to be an excellent cook.
All through France a truly fine meal can be had in any home or the most obscure or the most celebrated restaurant. In fact it is difficult to have an indifferent meal in France. American housewives often consider French cookery difficult. Some is, but much of it is very simple if done with care. The care taken is the most important consideration in cooking. Also important in learning to cook in the french manner is the willingness to go from simple recipes to elaborate a step at a time. Master the sauces included in this collection and you will have accomplished half the battle. Then proceed WITH CARE. Bon appetite.”
Cookbook Features:
• Compiled Menus
• 5 Tabbed Sections with Indexes: • Soups Sauces • Fish Shellfish • Meat Vegetables • Poultry Game • Egg Cheese Desserts
• Table of Weights and Measures
• Wine Vintage Charts
• Section on glasses for Wine Service
• Black-and-white Photography

Recipes include: Potage de Marrons (Chestnut Soup), Pot au Feu (Beef and Vegetable Soup), Bouillabaisse (Fish Stew), Vichyssoise (Cold Potato and Leek Soup), Bisque a L'ecrevisse (Crawfish Bisque), Senegalese (Curried Chicken Soup), Sauce Creole, Mustard Cream, Sauce Aioli, Coquilles St. Jacques (Scallops with Mushrooms), Homard a l'American (Lobster American), Sauted Frog's Legs, Boeuf Bourguignon (Beef Burgundy), Foie de Veau Saute (Sauted Calf's liver) Agneau a l'Alsacienne (Alsatian Lamb), Cassolette de Canard (Casserole of Duck), Coq au Vin (Chicken in Wine), Ouefs Cocottes Femiere (Baked Eggs and Pate), Cognac Cream

Take a look at this lovely review of Pardon My Foie Gras at the D'Artagnan Blog (click here).


Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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