Appetizers

Appears in

Published 1987

Tomato and Artichoke Salad (Salade de Tomates et d’Artichauts)
Roasted Herb Bread (La Rôtie)
Anchovy-Olive Dip (Tapenade de Toulouse)
Salmon Rillettes (Rillettes de Saumon)
Duck Liver Flans With Caramel Vinegar Sauce (Flans aux Foies de Volailles, Sauce de Vinaigre Caramélisée
Home-Cured Duck Ham (“Jambon” de Magret)
Home-Cured Duck Ham With Mixed Melon (Melon au Jambon de Canard)
Salad of Home-Cured Duck Ham With Chestnuts and Walnuts (Salade Campagnarde)
Puree of Salt Cod, Potatoes, and Walnuts (Morue à la Rouergate)
Escabeche of Fresh White Fish With Artichokes (Escabèche de Poisson Frits aux Artichauts)