Here are some recipes from Richard Olney's Simple French Food. This book, incidentally, is a perfect example of the kind of book I wouldn't have given a second look normally. After all, the gloriously buxom Nigella Lawson isn't on the cover. (yes, yes, it's sarcasm). But guided by John Thorne, I heard about this apparent classic. In any case, it's a terrific book, filled with interesting recipes. Some of them are beyond me (I'm not going to find fresh pork fat to line terrines), but they're interesting to read about nonetheless.

Potatoes in Beer

Finely slice some onions and potatoes. Put them in a dish, alternating layers of onion and potato. Pour over some beer and bake for one hour, starting with a hot oven and turning down to about 350 after ten minutes. Ten minutes before finishing, pour over some cream.

Eggplant Custard

Saute thinly sliced mushrooms in olive oil, finishing them with a little lemon juice. Fry a few tomatoes until nearly dry. Fry 1/3 inch slices of aubergine until golden, and then arrange all ingredients in a dish. Pour over a mixture of egg, milk (2 eggs/1 cup of milk for 1.5 pounds of aubergine) and salt, and then bake for 30 minutes at about 375, or until the custard is set in the middle.

Beef and Onions in Beer
Carbonnade du Nord

Cook one pound of sliced onions in oil until softened and lightly caramelized. Brown 2 pounds of beef cut into slices. When all the steaks have been browned turn the flame low and add 2 teaspoons of brown sugar into the empty skillet.Add 3 TB of flour, and cook for a few minutes. Finally, deglaze with 2 cups of beer, stir in 1 cup of stock, and bring the whole thing to a boil. Now arrange the slices of meat in alternatve layers with the fried onions and pour over the loquid. Cook, tightly covered, in a 300 degree oven for three hours.