French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (added Charcuterie and Confit) |
imported>Derek Harkness (Foie Gras) |
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*[[Confit]] — preserved meat, generally goose, duck, or pork | *[[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 | ||
*[[Foie Gras]] - a paté made from the liver of a goose or duck that has been special reared and fed a carefully controled diet using [[gavage]] (force feeding). | |||
*[[Hollandaise|Hollandaise sauce]] | *[[Hollandaise|Hollandaise sauce]] | ||
*[[Mayonnaise]] | *[[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 | *[[Melon au jambon de Parme]] - Melon with Parme ham | ||
*[[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]] | *[[Tartiflette]] | ||
*[[Veal]] - Meat from very young male calfs. | |||
[[category:CZ Live]] | [[category:CZ Live]] | ||
[[category:Food Science Workgroup]] | [[category:Food Science Workgroup]] | ||
Revision as of 05:52, 4 September 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
- Foie Gras - a paté made from the liver of a goose or duck that has been special reared and fed a carefully controled diet using gavage (force feeding).
- Hollandaise sauce
- Mayonnaise
- Melon au jambon de Parme - Melon with Parme ham
- 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 male calfs.