French cuisine/Catalogs: Difference between revisions
Jump to navigation
Jump to search
imported>Hayford Peirce (why would you *possibly* remove Gratineed onion soup from the list of French foods? It is quintessentially French!) |
imported>Hayford Peirce (added Charcuterie and Confit) |
||
| Line 4: | Line 4: | ||
*[[Blanquette de veau]] | *[[Blanquette de veau]] | ||
*[[Camembert]] | *[[Camembert]] | ||
*[[Charcuterie]] | |||
*[[Confit]] — preserved meat, generally goose, duck, or pork | |||
*[[French fries]] — probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century | *[[French fries]] — probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century | ||
*[[Hollandaise|Hollandaise sauce]] | *[[Hollandaise|Hollandaise sauce]] | ||
Revision as of 21:06, 13 August 2007
Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.
- Bearnaise sauce
- Blanquette de veau
- Camembert
- Charcuterie
- Confit — preserved meat, generally goose, duck, or pork
- French fries — probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century
- Hollandaise sauce
- Mayonnaise
- Soupe à l'oignon or Soupe à l'oignon gratinée — old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese
- Tartiflette