"Julie Bove" wrote in message ...

>Angela needs to make some authentic French food to take to her French
>class. I think it is next week that she needs it. Her class is 2nd period
>so it could sit out at room temp. for a couple of hours. But there is no
>way to reheat it. It needs to be not too terribly heavy as she needs
>enough for the whole class. Not sure how many are in there but probably
>around 30. The easy stuff I can think of is probably too typical and I fear
>that many others might bring the same. Such as something with choux pasty
>or something with puff pastry like Palmiers. I know that macrons are a hot
>item these days but seeing as how they are made with almonds, she couldn't
>eat them. Meringues would also be easy to make but perhaps too common?
>And probably the same for truffles, especially since one of the teaches
>from her Jr. High used to make and sell them to earn money for the school.
>
>I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>butter cookie with egg whites that is put down in strips with a pastry bag
>or cookie press. After baking, they are dipped in semi sweet chocolate.
>
>Any other ideas? I figured they would be getting tons of sweets so was
>trying to think of something not sweet. Salad Nicoise comes to mind but I
>fear that the composed element of it might get kind of wrecked after a ride
>on the school bus and being carried all over school.
>
>I am just not very familiar with French food and some of what I see on the
>Internet doesn't look too authentic. I realize that just because it has
>the word French in the name, doesn't mean it is really French.
>
>The class is mostly girls so she said anything with a squick factor would
>be out. Such as escargot. Does the recipe I found sound like a good idea?
>Or can you think of anything else? It also has to be fairly easy to make
>since her cooking/baking experience is almost non-existent. Thanks!
>

Check out Julia child.

http://www.youtube.com/watch?v=XMqvMaXnzKc


Robert