Claire
Wagner’s
Claire
Wagner’s
Soups
Cream of Cucumber Soup, page 3
Potage Veloute aux Champignons, page 5
Soupe au Pistou, page 6
Vichyssoise, page 8
Entrees
Bouef Bourguignon, page 9
Coq au Vin, page 11
Crab Timbale, page 13
Filet of Sole Normandy, page 15
Leg of Lamb Stuffed a la Provencale,
page 18
Ratatouille, page 21
Scallops and Fish Fillets a la
Provencale, page 23
Gougere, page 25
Sides
Gratin Lyonnais, page 26
Poireaux au Gratin, page 27
Pilaf de Riz, page 29
Tapenade, page 31
Breakfast
Fruit clafoutis, page 33
Omelette au Fromage Frais de Chevre et
la Menthe, page 35
Doughs and Pastries
Choux and Eclaires, page 36
- Cream Puff Pastry, page 36
-
Choux a la Crème, page 37
- Eclairs au Chocolat, page 38
- Eclairs au Café, page 39
- Crème Patisierre, page 39
- Choux and Eclairs: hors d’ouevre, appetizer or dessert, page 40
- Fillings, pages 41 to 44
Cold Pastry Boats, Tartlets, and Fillings, page 45
Crepes, page 49
- Crepes Suzette, page 50
- Dessert Crepes, page 51
- Stuffed and Rolled Crepes, page 52
Pate Brisee, page 54
- Quiche Lorraine, page 55
- Shrimp Quiche, page 56
- Spinach Quiche, page 56
- Apple Tart, 57
- Pear Tart, 58
Desserts
Caramel Flan, page 59
Mousse au Chocolat, page 61
Orange Mousse, page 63
Tuiles aux Amandes, page 65
Pears Burgundy, page 67
Pears Sabayon, page 69
Charlotte de Pommes, page 71
Tarte Tatin, page 74
Noel
Buche de Noel, page 77
Chocolate Butter Cream, page 79
Meringue Mushrooms, page 81
Buche aux Marrons, page 83
Chocolate Truffles, page 86
Suzanne’s Butter Cookies, page 87
Suzanne’s Sugar Pretzels, page 88
Cookbook compiled and designed by Issa Lara Combs
Published 2024
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soups |
Cream
of Cucumber Soup For 6 persons
CLAIRE’S NOTES:
Better served cold than warm.
Can be done two days ahead of time, but served cold.
Ingredients
1 ½ pounds cucumbers
½ cup minced scallions or shallots
2 tablespoons butter, margarine or oil
6 cups chicken broth
1 teaspoon wine vinegar
1 teaspoon dried tarragon or 4 leaves fresh tarragon
2 tablespoons flour
Salt and pepper
½ cup sour cream or yogurt
1 to 2 tablespoons minced fresh tarragon or parsley
Directions
Peel the cucumbers and cut the ends off.
Cream of Cucumber Cut a few paper-thin slices for the decoration if soup is served cold. Soup continued
Cut the rest in ½-inch chunks (there should be about 4 ½ cups).
Heat the fat in a saucepan.
Add scallions and cucumber chunks. Sauté for a few minutes.
Add vinegar, chicken broth, and tarragon and bring to the simmer.
Stir in flour.
Simmer partially covered for 15-to-20 minutes.
Puree through a food mill or a blender.
Return soup to saucepan. Add more liquid if necessary. Season with salt and pepper.
SOUP CAN BE PREPARED IN ADVANCE TO THIS POINT.
Before serving, reheat and beat in the sour cream or the yogurt and sprinkle the minced tarragon or parsley on top.
If served cold, salt a little more and use the paper-thin cucumber slices to decorate top.
Instead of cucumbers, zucchinis can be used.
Potage
For 6 persons Ingredients
1 pound mushrooms
CLAIRE’S NOTES:
3 tablespoons butter
Better served warm; could lose its
3 tablespoons flour
taste if eaten cold.
6 cups boiling bouillon (chicken, beef, or vegetables) Can be cooked one day before
serving, but no more. ¼ cup minced onion
A few chopped parsley sprigs
Directions
Remove stems from mushrooms. Chop them grossly.
Melt butter in saucepan. Add flour, stir in bouillon little by little. Add stems of mushrooms.
Boil slowly for about 20 minutes.
Strain. Press the stems and onions through foodmill or blender. Add the puree to the bouillon.
Cut caps of mushrooms in chunks. Sauté in hot butter until lightly brown. Simmer until tender.
Add mushrooms to the soup. Taste.
Sprinkle chopped parsley on top.
Soupe au Pistou For 6 persons
CLAIRE’S NOTES:
Any leftover vegetables can be used for the soup.
Pistou can be added to a dish of noodles or rice. It keeps for a while.
Do base ahead of time; add pistou at the last minute.
Ingredients for Soupe
3 quarts of water or bouillon
2 cups each of diced carrots, potatoes, and leeks
2 cups diced green beans
Salt and pepper
Directions
Bring the water or bouillon to a boil.
Cook vegetables until tender.
Taste and correct seasoning.
Ingredients for Pistou
4 cloves of garlic, mashed
4 tablespoons tomato paste
Soupe au Pistou ¼ cup chopped fresh basil or 1 ½ tablespoons dried basil
continued
½ cup grated Swiss cheese
¼ to ½ cup olive oil
Directions
While soup is cooking, prepare the pistou.
Place garlic, tomato paste, basil, and cheese in a bowl.
Mash to a paste with a wooden spoon.
Add olive oil, drop by drop.
Pour soup into the pistou or leave in a separate
container for each person to add to their dish of soup.
Vichyssoise
Leek and Potato Soup
Recipe is for 6 persons
CLAIRE’S NOTES:
1 cup of cream can be substituted with yogurt
Soup can be served cold and done ahead of time.
Ingredients
3 cups of peeled and sliced potatoes
3 cups sliced leeks (You can use up to 4 cups of leeks, including the green parts)
1 1/2 quarts of chicken stock
Salt to taste
1/2-to-1 cup of heavy cream
2-to-3 tablespoons of chives, minced
Directions
Simmer vegetables and potatoes in stock until tender.
Puree soup through food mill or blender and sieve.
Stir in cream.
Taste and add salt and pepper, if necessary. (If served chilled, oversalt slightly. Salt loses savor when dish is cold.
Chill, and before serving, sprinkle top with minced chives.
Can also be served warm.
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