French

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

This luscious frozen dessert can be made without an ice cram maker. Begin preparing the recipe at least one day ahead.

Can be prepared in 45 minutes or less.

(TARTELETTES AUX NOIX)

Start preparing the custards one day before you plan to serve them.

Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

Most people are familiar with confit duck legs, but the French confit the gizzards, too. Active time: 30 min Start to finish: 30 min

A simple drink for any kind of celebration.

Tartines de Caviar à la Crème Aigre Active time: 25 min Start to finish: 25 min

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."