I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.
A roast tomato recipe from the southern region of France. Other than the initial 5-10 seconds, keep the heat as low as possible. You're trying to break down some of the vegetable starch into sugar without destroying the structure of the tomato. By the end (1.5 hours) it should be softened but still hold its shape.
Delicious quiche with homemade crust (it's worth it). It's my understanding that the addition of cheese to quiche is not common in France, and the addition of onions to a Quiche Lorraine transforms it into Quiche Alsacienne (from the region of Alsace rather than the region of Lorraine). Regardless, "Classic French Cooking" by Luard, the source of this recipe, includes neither. Note that crust can be pre-made the night before, although it may dry a little.
Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.
A delicious example of French country cooking. Works with other red meat too (we used elk). Adapted from "The Essential Mediterranean Cookbook" published by Borders. Prep time does not include marinating. Marinate at least 6 hours, but overnight is preferable. Note: see if your grocer has 'bacon ends'. They are cheaper than sliced bacon and are usually pre-cut.
Quick one-skillet meal. Great with rice or bread. Adjust the amount of chilli powder to get the level of heat you want. For the garnish we used kung pao chillies because that's what's growing in our back yard right now, but you can use whatever chillies you want. Please note that I have classified this as "Hungarian" because there's not an option for Romanian and Hungarian seemed like the nearest alternative.