Fajita de pot-au-feu (French beef stew wraps) – 18/02/14
This was the other dish I made using the 7 hour slow cooked lamb neck and ox tail. As the meat was already cooked it was a relatively easy dish to make, as the sauce was just crème fraîche, cornichons, lemon, dijon mustard, sugar, salt and pepper all mixed together and witht shredded red cabbage and carrot ribbons. The tortillas I made by hand, and were so much more flavoursome and soft then the bought thin, soggy packaged ones. The bread was just dry and wet ingredients mixed together, left to rest for 20mins and then roll into 6 round breads and pan fry, easy. Twas a juicy and tasteful dish but if I were to do it again instead of the hard chewy cabbage and carrot I would just have shredded lettuce, thinly sliced red onion and possibly some tomato.
Asperges à la parisienne (Parisian asparagus) – 23/02/14
I enjoy basic blanched or steamed vegetable simply because I love their earthly sweet flavour, so unfortunately this sauce kind of ruined this for me. Although the sauce had beautiful smoothness it lacked kick and seasoning which drowned out my vegetables beloved natural flavour. A satisfactory dish, but I wouldn’t make it again as I prefer asparagus with a little butter at most.
Moelleux au chocolat coeur fondant caramel salé (Chocolate lava cake with salted caramel filling) – 23/02/14
Luckily this heavenly dessert knocked two recipes out of the way as you could just make the dessert only with chocolate but I did the extended recipe with a sophisticated salted caramel filling. This decadent chocolate pudding has pushed its way up to my favourite chocolate dessert! Its rich solid chocolate case that when cut open oozes a liquid chocolate centre mixed with a divine salted caramel. An impressive dessert for minimal effort, HEAVENLY!!
Poires Belle Hélène (Beautiful Helen pears) – 25/02/14
Yet again another gorgeous dessert! The sauce was lovely and thick so it almost set onto the pear and gave it a thick rich coating around the sweet vanilla pear. It would have been easier to eat if the pears were cooked a little longer but I wanted them to remain tender and plump. Despite the sauce wasn’t quite as smooth as I had hoped it had the most amazing cardamon flavour which was surprisingly delicious. Its inspired me to work with chocolate and cardamon again as they were a match made in heaven. (sorry about the terrible photography!)
Choucroute garnie (Alsatian pork, crackling and sausages with a ‘speedy sauerkraut)
Tonight we indulged in pork belly with all the trimmings which was quote my brother ‘the best recipe yet’ although he has said this about a few recipes. The sauerkraut was simple to make and I would definitely make this again instead of buying it out of the can, as it had all the flavours of the canned goodness but fresher. The thick slices of bacon took on such sweet smoking flavours when baked in the oven , the sausage was delicious but the pork belly was ravishing! The meat was succulent and soft falling apart in strings across the grain of the meat with crunchy salty crackling which is always a crowed pleaser. The bouillon was the smoked bacon broth that a ladle it each bowl and brought all the components of the dish together, an outstanding meal.
55 recipes down 65 to go!
Louises Little French Kitchen 
Louise, another batch of terrific recipes. So nice to read all your comments, so we know first hand which ones to cook. The Moelleux au chocolat coeur fondant looked fabulous – sorry not a huge fan of salted caramel, so I would make it as the recipe suggests. I’m soooo impressed with your efforts – this Personal Project is outstanding: not only because you are cooking your way through The Little Paris Kitchen Cookbook, you’re making comments about each recipe, and we can see (through your photos), how dishes turn out. Sometimes, this is the hardest part! Well Done, have strength, and keep up the great work! Don’t forget to pace yourself, jot things down for your final reflection, and know you are producing an excellent piece of work!