Friday, June 1, 2007

Dinner for Thursday, May 31, 2007

Photos: Pearl Onions, Thyme, and Parsley; Fricassée de Poulet a L'Ancienne, Carottes Étuvées au Beurre, Gratin Dauphinois; close-up of Gratin Dauphinois

The best thing about this meal was that it was all ready and I just had to heat it up. Good thing, too, because the potatoes took about 1 hour, and the Fricassée took FOREVER. It was worth it, though. The chicken is actually better as leftovers. It has lots of cream and wine and veggies and we all know that chicken is no good unless it is covered in a sauce full of fat. The whole fryer chickens were on sale, but Paul had to cut it up because raw chicken is just icky. If chicken weren't so much cheaper, I'd just eat steak all the time.

Yes, we do eat a lot of carrots. They're cheap and plentiful and I happen to like them. So there.

All three recipes are from Mastering the Art of French Cooking Volume 1.

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