French cuisine/Catalogs: Difference between revisions
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*[[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 | ||
*[[Foie gras]] — the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using [[gavage]] (force feeding). It is prepared and eaten whole, and is far more expensive than [[Pâté de foie gras|pâté de foie gras]], with which it is frequently confused. | *[[Foie gras]] — the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using [[gavage]] (force feeding). It is prepared and eaten whole, and is far more expensive than [[Pâté de foie gras|pâté de foie gras]], with which it is frequently confused. | ||
*[[Grenouille]] - frog | |||
*[[Hollandaise|Hollandaise sauce]] | *[[Hollandaise|Hollandaise sauce]] | ||
*[[Mayonnaise]] | *[[Mayonnaise]] | ||
Revision as of 18:06, 29 November 2007
Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.
- Andouille, andouillette - sausages
- Bearnaise sauce
- Blanquette de veau
- Boudin - sausage
- 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
- Foie gras — the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using gavage (force feeding). It is prepared and eaten whole, and is far more expensive than pâté de foie gras, with which it is frequently confused.
- Grenouille - frog
- Hollandaise sauce
- Mayonnaise
- Melon au jambon de Bayonne — Melon with cold Bayonne ham
- Pâté de foie gras — a pâté (paste) made from ground or puréed foie gras; it is cheaper and less desirable than the whole foie gras.
- French onion soup (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
- Veal - Meat from very young calves.