This document provides descriptions of several classic French foods: 1) Duchess potatoes consist of seasoned mashed potato and egg purée that is piped or molded into shapes and baked until golden. 2) Blanquette de veal is a veal ragout where neither the veal nor butter are browned in cooking. 3) Crème brûlée is a rich custard topped with a hard caramel layer, normally served at room temperature.