You might think it's an odd-sounding combination, but it's dinner party-fancy and attention-grabbing, but requires little of your time. That's because its genius lies in simple French cooking master Richard Olney's clever ingredient selection, and the ways he harnessed their tricks. Adapted slightly from <strong><a href="http://www.amazon.com/Simple-French-Food-Richard-Olney/dp/0020100604?tag=food52-20"><em>Simple French Food</em></a></strong> (Atheneum, 1974).

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