Julia, meet Françoise

Lamb stew, ready for cooking

While Mastering the Art of French Cooking is the great and celebrated masterpiece, the cookbook I really want to do more cooking from is La Cuisine by Françoise Bernard. For a start, her recipes are a lot simpler, and use a lot less butter. So, when I needed a dish I went for Bernard's lamb stew with white beans, haricots aux mouton. Also, I bought the book quite a while ago, and I haven't made a single recipe out of it. A shame to leave such a large book neglected on the shelf.

Then I watched another episode of The French Chef. Julia was working with chicken livers and made timbales. Oh, how I wanted to make those right now (which was quite impossible, as I was watching tv in bed, it was late, and I had no chicken livers in the house). An appetizer of timbales followed by the lamb. A lovely French meal.

I had, by the time I was watching Julia make timbales, already bought my lamb. Everything was ready. My beans were soaking. The lamb recipe contains only a few ingredients (one of which is butter). I did have some reservations about it. It is a stovetop meal, while I prefer to see my bean dishes cook slowly in the oven. There were other items too, but this time I was going to make it exactly as the recipe said. It it were a success, I could tweak it later.

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