French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (added Tarte flambée -- geez, this is an awful lot of cross-referencing (known as Work), for one flippin' recipe!) |
imported>Peter Schmitt (Bouillabaisse,Cassoulet,Choucroute, Coq au vin , Quiche lorraine) |
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*[[Blanquette de veau]] — veal stew in a rich white sauce | *[[Blanquette de veau]] — veal stew in a rich white sauce | ||
*[[Boudin]] - sausage | *[[Boudin]] - sausage | ||
*[[Bouillabaisse]] | |||
*[[Camembert]] | *[[Camembert]] | ||
*[[Cassoulet]] | |||
*[[Charcuterie]] | *[[Charcuterie]] | ||
*[[Choucroute]] | |||
*[[Confit]]—preserved meat, generally goose, duck, or pork | *[[Confit]]—preserved meat, generally goose, duck, or pork | ||
*[[Confit of duck]]—preserved duck, a speciality of Southwestern France | *[[Confit of duck]]—preserved duck, a speciality of Southwestern France | ||
*[[Coq au vin]] | |||
*[[Cuisses de grenouille]]—frog legs | *[[Cuisses de grenouille]]—frog legs | ||
*[[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 | ||
| Line 22: | Line 26: | ||
*[[Melon au jambon de Bayonne]]—melon with cold [[Bayonne ham]] | *[[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. | *[[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. | ||
*[[Quiche lorraine]] | |||
*[[Tarte flambée]]—a pizza-like specialty of Alsace | *[[Tarte flambée]]—a pizza-like specialty of Alsace | ||
*[[Tartiflette]] | *[[Tartiflette]] | ||
*[[Veal]]—meat from very young calves. | *[[Veal]]—meat from very young calves. | ||
Revision as of 19:50, 14 December 2009
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 — veal stew in a rich white sauce
- Boudin - sausage
- Bouillabaisse
- Camembert
- Cassoulet
- Charcuterie
- Choucroute
- Confit—preserved meat, generally goose, duck, or pork
- Confit of duck—preserved duck, a speciality of Southwestern France
- Coq au vin
- Cuisses de grenouille—frog legs
- 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.
- 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.
- Hollandaise sauce
- Lyonnaise potatoes—a simple dish of fried potatoes and onions
- 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.
- Quiche lorraine
- Tarte flambée—a pizza-like specialty of Alsace
- Tartiflette
- Veal—meat from very young calves.