Georgeanne Brennan Susan Herrman Loomis

As with all jams and jellies, make a small batch as indicated here, so that it cooks well and thoroughly for the short time indicated, preserving the pure flavor of the berries.

A bit of water whisked into the eggs tenderizes them. You may fill this omelette with anything you like, of course. It makes two very generous servings.

For the mushroom and goat cheese variation, sauté 1 pound of thickly sliced mushrooms in 2 tablespoons unsalted butter until they are golden and most of their liquid has evaporated. Use about 4 ounces fresh goat cheese, and 1/2 cup of chervil sprigs (you may substitute flat-leaf parsley), which you mince at the very last minute, to take advantage of their flavorful oils.

This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.

(POTAGE AU POTIRON)

The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.

This recipe can be made vegetarian by substituting either soy sauce or Bragg Liquid Aminos for the Nuoc Nam, a Vietnamese fish sauce made from anchovies which is used as a salty seasoning. The flavor will not be quite the same, but it will be equally satisfying.

(GELEE DE COING)

The lemon juice is really only necessary if the quince jelly doesn't "take" within the allotted time.

This is a typical Norman recipe, a way to use up the little bits of cheese that somehow manage to end up on a cheese platter. It is delicious.

This recipe originally accompanied Madame Quiche's Quiche Au Fromage .

This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.

This pie is best made with freshly cooked kuri squash purée.

Regardless of the salt you use here, whether it be kosher, rock or sea salt, it will rarely be put to better use than encasing an entire fish while it bakes. The fish emerges succulent, with every ounce of flavor and texture intact, and the salt breaks away leaving just the perfect hint of saltiness.

Fricasse De Girolles

This makes a wonderful side dish to poultry or seafood, or a lovely dish all on its own.

This recipe can be multiplied indefinitely.

You can easily recreate this recipe with a wonderful free-range chicken. As for the candied chestnuts, I recommend using freshly cooked, shelled chestnuts which are still quite sweet!