I’ve cooked along with French Fridays with Dorie each week, but am finally getting around to posting the past two week’s creations- Sausage-Stuffed Cornish Hens and Two Tartines from la Croix Rouge. Of the two, the tartines were my favorite.
The two tartines are essentially non- recipes- my favorite kind of recipes- easy, simple and delightfully delicious! The recipe was inspired by the creations from La Croix Rouge, a bistro in the 6th arrondissement of Paris known for their Tartines de pain de Poilâne, open faced sandwiches made on a slice of miche (bread) from the famous bakery, Poilâne. There are a few locations, but I always visit the bakery at 8 rue du Cherche-Midi, also in the 6th ème, not just for bread, but for their buttery, delicate apple tartlets found by the counter- heaven! You can also find pain de Poilâne in several of the local supermarkets around Paris- but every trip to Paris should include a visit to this beautiful storefront.
At La Croix Rouge, a slice of toasted Poilane bread is spread with a little bit of butter and then topped with very thin slices of rare-roasted beef. Topped with cornichons and other garnishes- a slice of tomato or greens, there is also mustard or vinaigrette that can be added if desired. It’s a perfect lunch and a place to gain a bit of sustenance before commencing shopping at some local favorites- Sonia Rykiel, Paule Ka and other fabulous designers. Just remember to bring a large bank account.
I’ve never had their smoked salmon, but it is quite popular and here, this rendition was very good, but everyone preferred the roast beef tartine. I can see it making a comeback again soon.
The Sausage Stuffed Cornish Hens just had me giggling the entire time. I have never seen the point to cornish hens. I kept thinking of tiny chickens fit for an American Girl doll dinner. I wanted to set a tiny table, with tiny silverware and tiny plates. I kept thinking I should roast them in the Easy Bake oven with miniature slices of vegetables. What a fun photo that would have been!
Seriously though, the Cornish hens were fine. They were nothing too special. Everyone had their own and there was no fighting for the legs. The sausage stuffing, merely a taste of stuffing, was sadly not very good. Not because of the recipe, but rather the sausage I bought seemed to be more fatty than meaty and yielded a rubbery texture that was incredibly disappointing. I think I would have preferred a stuffed, Frenched chicken breast. Next time! Served with asparagus and roasted potatoes, it made a good dinner but easily forgettable.
On the other hand though, the Boeuf a la Ficelle (Beef on a String) made another appearance this week and again it disappeared quickly. It’s a favorite and I can see it being requested often. The kids are being spoiled with filet but I am happy to be refining their palates.
While I cannot share these recipes, you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.
Buy the book:
I’ve yet to make the hens, but the chicken breast idea might make a nice dinner-for-one idea, since my partner’s trying to avoid meat (and succeeding, mostly). I liked the roast beef tartine best, too, but wouldn’t say no to another salmon one, either.
Love the photos from Paris!
Nice catchup and – sigh – I love Poilâne too 🙂
One of my biggest regrets from Paris was not making it to Poilâne. My other regret is not keeping up with the group as I too will have to soon do a make up post with these very same. Beautiful shots, exp of the birds. I agree, they are odd things indeed!
I envy all of you who have been to Poilane’s. I LOVE bread and have been to Paris two or three times but never got there. Reason enouigh for another trip. I liked the tartines and don’t know why I don’t make them more often. The beef was my favorite because I really prefer my smoked salmon on a bagel with cream cheese! As for the Cornish Hens. Your don’t look tiny but they do look larger than Cornish Hens are supposed to be. If I’m going to do the work, I would just as soon roast a real chicken. Nice post. And nice catch-ups.
Isn’t fighting for the leg the fun part 🙂
Great catch up.