France

Ratatouille is a very handy recipe to make the best of eggplant and other vegetables. This recipe is flavored with Mediterranean herbs.

Plan to make the amaretto sauce before hand, keeping it warm in a double boiler. Serve with whipped cream.

The basic vinaigrette is prepared using only vinegar, oil, salt, and pepper. For the variations suggested, prepare first the basic vinaigrette, mixing the other ingredients later.

Vichyssoise is a chilled leek and potato soup. Originally, the richness came from white sauce, now it is prepared with cream.

The tournedos come from the fillet of beef, one of the most tender cuts of beef, as do the fillet mignon and Chateaubriand. These are small steaks cut from the center, round and about 1 1/2 to 2 inches thick.

This is a classic way to prepare white flat fish, dredged in flour, cooked in butter, served with a brown butter sauce with lemon and parsley. Simple and flavorful.

Quiche Lorraine is a savory pie made of cream, eggs, and bacon. It takes the name from the Lorraine area in France, famous for its bacon. Cheese is often added to the ingredients.

This recipe is an example of how a touch of herbs makes an incredible impact in taste. Peas can be prepared in small quantities, ideal for a dinner for one or two.

This broth uses only chicken breast meat as ingredient and the meat doubles as garnish. A recipe more suited to make for less people than using a whole fowl.