Tofu saute a l'estragon, Tian de cougettes a la provencale, Soupe a la Bonne Femme, Braised Carrots, Braised Fennel
Tofu saute a l'estragon
(Tofu Saute with Tarragon)
Tian de cougettes a la provencale
(Eggplant and Zucchini Provencal)
Soupe a la bonne femme
(Leek and Potato Soup)
Three dishes tonight from Auguste Escoffier's "Ma Cuisine"...
The tarragon sauce involves making a reduction of stock/wine/demi-glace/tomato sauce/tarragon which makes for a very thick flavorful sauce which coats the tofu quite well.
The tian (a type of earthenware gratin dish which gives it's name to this dish) is basically a proto-ratatouille and matched well with the tofu and tarragon sauce -- olive oil, onion, garlic, eggplant, zucchini, tomato, wine, salt and pepper.
If a soup is only as good as the ingredients, these were very good leeks and potatoes. The homemade veg stock doesn't hurt either...