Recently I cooked one of my favorite French dishes. Ratatouille and Supremes De Volaille A Brun. This time I made some changes to the recipe and put the two together as a meal. I hope Julia wouldn’t be too disturbed by this! As far as the Ratatouille, I followed the recipe to the law. It’s not as perfect looking as I’m sure Julia would have made it but it sure was yummy! Ratatouille is an Eggplant Casserole with tomatoes, onions, peppers and zucchini. It’s served good with chicken, beef or lamb.

Supremes De Volaille A Brun is a chicken sautéed in butter. Instead of using flour, I used Panko Bread Crumbs. It gives it more texture. For the Butter sauce, you use clarified butter, minced parsley, and lemon juice! It’s fabulous and so tasty!

And when it’s all done! Below is the final piece! Food is like art! I added white rice to this dish and served French crusty bread along with it. It goes really well together!

You can get these recipes’ in Julia Child’s book called, “Mastering the Art of French Cooking.”

Stephanie