Light First Courses

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

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© 1978 All rights reserved. Published by Macmillan.

In this section

Bouillon of Winter Snails

Cassolette of Freshwater Crayfish with White Wine and Herbs

Frogs’ Legs in Champagne

Sweetbreads in Flaky Pastry

Snails with Herb Butter

Sautéed Duck Foie Gras with Celeriac

Oysters with Winkles

Flan of Loire Sander (Pike-perch)

Little Truffle Turnovers

Fillets of Raw Salmon and John Dory with Salt-cod Seasoning

Truffle Soufflé

Cantal Cheese Tart

Terrine of Vegetables ‘Olympe’

Veal and Potato Pie with Chives

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