Recipes By Pierre Franey

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Julienne de Legumes (Vegetables in julienne)

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Salad With Blue Cheese Dressing

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Julienned Potatoes Lyonnaise

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Chicken Breasts With Blue-Cheese Sauce

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Baked Codfish With Spinach and Cheese Sauce

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Tuna and Cheese Souffle

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Steak with Shallots

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Boiled Potatoes With Dill

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Boiled Red-Skinned Potatoes With Parsley

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Sausages With Tomato and Spinach Sauce

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Rice With Sweet Peppers and Ham

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Mustard Sauce

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Shrimp With Peppers

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Spicy Hamburger With Red-Wine Sauce

Mr. Franey gives this American classic a Gallic twist. The recipe here can be prepared on a barbecue grill, in an oven broiler or even in a skillet. Whether you barbecue or broil, cook the patties about six inches from the heat source for about three minutes on each side, or until done as desired. If you are cooking on the stove top, use a heavy-gauge cast iron skillet. Cast iron sears extremely well when hot, but it has to be smoking hot before the meat is put in. Be sure the ventilation fan is on.

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Tex-Mex Meatballs With Spaghetti

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Barbecued Medallions of Pork

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Braised Cabbage With Apple and Caraway Seeds

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Chili-Flavored Rice

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Spatzle With Parsley

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Cucumber and Dill Salad

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Spatzle

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Spicy Mango Barbecue Sauce

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Pierre Franey’s Barbecue Sauce

A simple and delicious accompaniment to almost any barbecued meat.

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Roast Fillet of Beef With Wild Mushroom Sauce