MITTY

**Salmon and Spinach terrine - Special rice** ||
 * //** Terrine de Saumon aux Epinards - Riz Spécial **//
 * //**Prep'Time : 30 minutes**// || //**Cook Time :** **15 minutes**// || //**Easy**// || //**Very refined**// ||


 * [[image:http://www.ffcook.com/ACB_FFAC/images/saumriz3.jpg width="180" height="147" align="center" caption="French terrine de saumon"]]

//Much original, this dish is very refined and quiet light.// || **Ingredients for 4 people :** - 600 gr [1.1/3 lb] fresh salmon filets (have them cut inlong "leaves" when you buy them) - 900 gr [2 lb] frozen spinach - 2 eggs - 4 Tbspoons sour cream - 3 Tbspoons olive oil - salt & pepper - butter for dishes || **S****ide dish :** - 300 gr [101/2 oz] rice - 100 gr [31/2 oz] diced bacon - 4 handfuls pees (optional-frozen are OK) - 5 Tspoons freshly grated parmesan cheese - 8 leaves of sage - 2 Tspoons olive oil || 1- Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water. Cool them down under cold water and strain them as much as you can. 2- Butter 4 souffle dishes and line them with the salmon leaves ; put salt on them. and leave a large enough part outside the dish so that you can fold it back later. 3- Mince the spinach and put them in salad bowl. Add the cream, eggs, nutmeg, salt and pepper and mix. 4- Evenly fill the 4 dishes with this preparation and cover it with the outside part of the salmon leaves. 5- Bake in preheated oven at 210°C / 410°F for 10 minutes. 6- Get the terrines out of their cooking dishes and serve them right away on the special rice.
 * **Main course recipe** :
 * //Step A side dish//**
 * //Step B side dish//**
 * //Step C side dish//**
 * Side dish recipe :**
 * A-** Cut the diced bacon in very small pieces (as small as you can). Fry it in a non-stick pan until it gets golden brown (reckon 5 minutes) ; add the sage for the last 2 minutes. Reserve.
 * B**- In salted boiling water, cook the rice with the pees.
 * C**- Strain the rice and add the olive oil, bacon and sage (without the cooking grease) and parmesan cheese to it ; mix. ||

//** Pear Belle-Hélène **// || //or 10 minutes for express version// || //**Cook Time : none**// |||| //**Easy**// ||
 * //** Poire Belle-Hélène **//
 * //**Prep'Time : 30 minutes**//

- 4 big pears, ripe and tasty - 1/2 lemon - 70 gr [21/2 oz] sugar - 25 cl [8 fl oz] water - 8 vanilla ice cream balls - 200 gr [7 oz] black chocolate - 2 Tbspoons sour cream || //Perfect wedding between pear and chocolate, it reaches perfection with// //ice cream...// || 1- Peel the pears and rub them right away with lemon to keep them from getting dark ; cut them in halves and take the core away with a pointed knife. 2- In medium heavy saucepan, pour the water, sugar, and the juice of left lemon, mix together and bring to the boil ; let simmer for 3 minutes, then put the pears in, cover with a lid and let the fruits poach for 5 minutes, turning them upside down once or twice. Strain (but keep the juice) them and let them cool down. 3- Display two half pears in each of the rib dish. 4- Cut the chocolate in small squares and put them in a small heavy saucepan with 4 spoons of the pear juice from cooking. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan. 5- When the chocolate is ready, quickly put 2 balls of vanilla ice-cream on each pear. 6- Add the sour cream to the chocolate. Pour it evenly on top of ice-cream in each dish and serve immediately.
 * [[image:http://www.ffcook.com/ACB_FFAC/images/poireb3.jpg width="200" height="120" caption="Poire Belle Hélène"]] || **Ingredients for 4 people :**
 * **Recipe** :
 * TRICK** : you can drop steps 1 and 2 and buy canned pears. This dessert can then become very easy to make and the special "last minute friends over" ; you can impress a lot by "improvising" this type of dessert...

You can chose to serve the chocolate separately in small saucers. ||^  ||


 * **//Emincé de Volaille sauce Roquefort - Pommes de terre sautées//**

**//Thinly sliced fillet of chicken with Roquefort sauce - Sautéed potatoes //** || //at the last minute// || //**Cook Time :** inc. in prep'time// || //**Very Easy**// || //**Traditional**// ||
 * //**Prep'Time : 30 minutes**//

- 600 gr [1.3 lb] chicken breast - 75 gr [3 oz] Roquefort cheese - 5 Tbspoons sour cream [20 cl] - 2 Tbspoons olive oil - salt and pepper - 4 big potatoes - 4 Tbspoons olive oil || //Roquefort cheese is much used to cook an excellent sauce which is perfect with meat.// //Easy to prepare, it is really much tasty and traditional...// || 1- Cut the chicken breasts in thin small strips. 2- In a frying pan, pour 2 spoons of olive oil over a medium-high flame and cook the breast slices for 5 to 10 minutes, turning from time to time. 3- Take the chicken out from the pan, but leave the cooking juice in. Keep the chicken in a plate ; the inside must stay slightly pink. In the same pan, medium flame, crush the Roquefort cheese to get it softer and add the sour cream. Keep to simmer and turn with a wooden spoon in order to obtain a homogeneous sauce (reckon 5 minutes). 4- Put the meat back in the sauce and let cook the whole for about 10 minutes on a gentle fire ; you need to turn it every now and then so that it stays homogeneous. Serve right away with the sautéed potatoes, green beans...
 * [[image:http://www.ffcook.com/ACB_FFAC/images/volroq3.jpg width="180" height="128" align="center" caption="French volaille and roquefort"]] || **Ingredients for 4 people :**
 * Side dish :**
 * **Main course recipe** :
 * //Step A side dish//**
 * //Step B side dish//**
 * //Step C side dish//**
 * Side dish recipe :**
 * A-** Peel the potatoes and cut them into small pieces.
 * B -** In the meantime, pour 4 spoons of olive oil in another frying pan, and cook the potatoes over a medium-high flame, turning from time to time. Add salt and pepper.
 * C**- Don't forget to turn the potatoes from time to time ! ||



Je suis **arrivée** || Tour Effiel Bir Hakeim Jardins du Luxembourg Saint Sulpice, Odéon Le Panth éon Cardinal Lemoine LA MEDITERRANEE 6ème Opinions: C’était superbe! || Notre Dame Cité Conciergerie Cité Berthillion Cardinal Lemoine
 * Day of the week || Activity || List the verbs in past tense and expressions you need here. Put the verbs with être in BOLD ||
 * lundi || Arrived in Paris and tell what time. Tell what you will see tomorrow/visit || Verb
 * mardi || Visited the Rive Gauche and saw at least three different monuments. Tell which metro you took. Tell where you ate || Verbs
 * mercredi || Visited the Ile de la Cité and Saint Louis and saw at least three different monuments. Tell which metro you took || Verbs

ZE KITCHEN GALERIE WILLIAM LEDEUIL 6ème
Opinions C’était d élicieux || Sacré Cœur Anvers La Grande Arche de la Défense Grande Arche de la D éfense Arc de Triomphe Charles de Gaulle-Etoile Resto(arrondissement) Opinions C’était... || Ball at the Moulin de la Galette, Montmartre/ Solférino The joconde/ Palais Royal Venus de Milo/ Palais Royal LE CLOS SAINT HONORE 1er Metro Opinions C’était top ! || Parfums Jovoy Onys THE O FIL paris LE CLOS SAINT HONORE 1er Metro Opnions C’était superbe || La defense Grande Arche de la Défense Arc de Triomphe Charles de Gaulle-Etoile Place de la Concorde; Obélisque de Luxor Concorde Opinions: C’était beau ||
 * jeudi || Visited the Rive Duche and saw at least three different monuments. Tell which metro you took || Verbs
 * vendredi || You spent the day at the museum (Le Louvre ou D’orsay) . Tell which metro you took and three works of art that you saw. || Verbs Je vu
 * samedi || You spent the day shopping. Choose an arrondissment and three stores to visit and tell what you bought at each store. || Verbs je achet é
 * dimanche || Visited the Historic Axis and saw at least three different monuments. || Verbs

lundi Je suis arrivée a Paris. mardi Je suis montée a la Tour Eiffel. J’ai pris un métro et je suis descendue à la Bir Hakiem. C’était superbe! Je suis allée au Jardin de lumebourg. Je suis descendue a Saint Sulpice. Je visité le Panthéon. Je suis desendue a Cardinal Lemoine. J’ai dine dans La Meditterranee dans le 6ème arrondissments. C’était fantastique!

mercredi J’ai vistié I’le de la Cité. Je suis allée a Notre DameJ’ai pris un metro et je suis descendue à la Cité. J’ai vu une Conciergerie. J’ai visité le Berthillion. Les glaces était delicieux. J’ai diné dans Ze Kicthen Galerie William Ledeuil dans la 6ème arrondissments. C’était genial!

jeudi Je suis montée le Sacré Coeur. J’ai pris un métro. Je suis descendue a l’Anvers. J’ai visité le Colonne deJuillet. Je suis descendue a la Bastille. Je suis allé l’Opéra National de Paris Palais Garnier. Je suis descendue l’ Opéra. J’ai diné a le restaurant à Paris dans la 2ème arrondissments. C’était intéssant!

vendredi Je suis allée a la louvre et D’orsay. Je vu le Joconde et Venus de Milo à la louvre. Je suis descendue pres du Palais royal. Je vu un ball dans la Moulin de la Galette à l’dorsay. Je suis descendue pres du Solférino. J’ai dine dans le Clos Saint Honore dans la ler arrondissments. C’etait impressionnant!

samedi Je suis allée a les Parfums Jovoy et Onys et The O fil Paris. J’ai dine dans le Clos Saint Honore dans le 1er arrondissment. C’était fantastique!

dimanche Je suis allée au Historic Axis. J’ai visité la Grande Arche de La defense. Je suis descendue a la Grande Arche de la defense. Je vu l’Arc de Triomphe. Je suis descendu a les Charles de Gaulle-Etoile. J’ai visité le Place de la Concorde. Je suis descendue de l’obélisque de Luxor Concorde. J’ai dine dans la Flora Dancia dans la 8ème arrondisment. C’était superbe!

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