French cuisine/Catalogs: Difference between revisions

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imported>Hayford Peirce
(no, your spelling is wrong; and it's "soupe" not "potage"; also, descriptions here must be neutral, not mentions of your own experiences)
imported>Hayford Peirce
(clarified the soup titles; Larousse Gastronomique, 1961 edition, lists both of them; in the Index under "Potages", it is true, but with a Subindex for "Soupes", which traditionally have bread in them)
Line 7: Line 7:
*[[Hollandaise|Hollandaise sauce]]
*[[Hollandaise|Hollandaise sauce]]
*[[Mayonnaise]]
*[[Mayonnaise]]
*[[Soupe a l'oignon]] — old-fashioned onion soup traditionally covered with a thick layer of gratinéed cheese
*[[Soupe à l'oignon]] or [[Soupe à l'oignon gratinéed]] — old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese
*[[Tartiflette]]
*[[Tartiflette]]


[[category:CZ Live]]
[[category:CZ Live]]
[[category:Food Science Workgroup]]
[[category:Food Science Workgroup]]

Revision as of 11:44, 2 August 2007

Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.