French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (Yes, I had considered Yquem -- have only ever had one bottle of it, a 1949....) |
John Leach (talk | contribs) m (Text replacement - "Blanquette de veau" to "Blanquette de veau (old-fashioned French veal stew)") |
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*[[Andouille]], [[andouillette]]—sausages | *[[Andouille]], [[andouillette]]—sausages | ||
*[[Baguette]]—typical French white bread of elongated shape | *[[Baguette]]—typical French white bread of elongated shape | ||
*[[Baeckeoffe]]—thick Alsatian stew with potatoes, meat, and vegetables | *[[Baeckeoffe]]—thick Alsatian stew with potatoes, meat, and vegetables | ||
*[[Blanquette de veau]]—veal stew in a rich white sauce | *[[Blanquette de veau (old-fashioned French veal stew)]]—veal stew in a rich white sauce | ||
*[[Boeuf bourguignon]] or ''boeuf à la bourguignonne''—beef bourguignon, a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons | *[[Boeuf bourguignon]] or ''boeuf à la bourguignonne''—beef bourguignon, a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons | ||
*[[Boudin]]—sausage that can be either white or black (blood pudding) | *[[Boudin]]—sausage that can be either white or black (blood pudding) | ||
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*[[Charcuterie]]—dressed meat and cooked meat dishes such as sausages, salamis, and other pork products | *[[Charcuterie]]—dressed meat and cooked meat dishes such as sausages, salamis, and other pork products | ||
*[[Chateaubriand]]—a large piece of filet of beef from the thickest part of the tenderloin | *[[Chateaubriand]]—a large piece of filet of beef from the thickest part of the tenderloin | ||
*[[Chaud-froid]]—cooked meat, poultry, or other foods served cold in a jellied sauce, in English sometimes used to describe the sauce only | |||
*[[Choucroute]]—''choucroute alsacienne''—sauerkraut with sausage and meat; ''choucroute royale''—made with champagne | |||
*[[Civet]]—highly seasoned stew of wine and meat, classically made with "furred" game such as hare or rabbit; see [[salmi]] | *[[Civet]]—highly seasoned stew of wine and meat, classically made with "furred" game such as hare or rabbit; see [[salmi]] | ||
*[[Confit]]—preserved meat, generally goose, duck, or pork, cooked slowly in a large quantity of fat | *[[Confit]]—preserved meat, generally goose, duck, or pork, cooked slowly in a large quantity of fat | ||
*[[Confit d'oie]]—preserved goose, a speciality of both Southwestern France and Alsace | *[[Confit d'oie]]—preserved goose, a speciality of both Southwestern France and Alsace | ||
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*[[Gratin dauphinois]]—a baked preparation of potatoes and various cheeses | *[[Gratin dauphinois]]—a baked preparation of potatoes and various cheeses | ||
*[[Herbes de Provence]]—a mixture of several herbs the composition of which varies | *[[Herbes de Provence]]—a mixture of several herbs the composition of which varies | ||
*[[Homard à l'armoricaine]] (also called "à l'américaine" | *[[Homard à l'armoricaine]] (also called "à l'américaine"—caused by a printing error on a Parisian menu)—lobster preparation in Brittany | ||
*[[Île flottante]] (floating island)—rich dessert of island-like pieces of [[meringue]] floating on a dish of custard | *[[Île flottante]] (floating island)—rich dessert of island-like pieces of [[meringue]] floating on a dish of custard | ||
*[[Jambon de Bayonne]]—the French equivalent of [[prosciutto]], an air-dried salted ham from the area around the southwestern city of Bayonne | *[[Jambon de Bayonne]]—the French equivalent of [[prosciutto]], an air-dried salted ham from the area around the southwestern city of Bayonne | ||
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*[[Kirsch]]—a spirit made from fermented wild cherries, of which the best French distillers are in Alsace | *[[Kirsch]]—a spirit made from fermented wild cherries, of which the best French distillers are in Alsace | ||
*[[Kougelhoff]]—a cake speciality in Alsace | *[[Kougelhoff]]—a cake speciality in Alsace | ||
*[[Lamproie]] à la bordelaise—a [[lamprey]]-based speciality from the region around Bordeaux | |||
*[[Langue de chat]] (Cat's tongue)—thin, flat, narrow cookies or biscuits somewhat like the tongue of a cat in appearance | *[[Langue de chat]] (Cat's tongue)—thin, flat, narrow cookies or biscuits somewhat like the tongue of a cat in appearance | ||
*[[Matelote]]—yet another fish stew, incorporating either white or red wine | *[[Matelote]]—yet another fish stew, incorporating either white or red wine | ||
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*[[French fries|Pommes frites]]—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|Pommes frites]]—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 | ||
*[[Lyonnaise potatoes|Pommes lyonnaise]]—a simple dish of fried potatoes and onions | *[[Lyonnaise potatoes|Pommes lyonnaise]]—a simple dish of fried potatoes and onions | ||
*[[Pot-au-feu]] or ''potée normande''—classic boiled beef and vegetables, sometimes with pork, sausages, and a whole chicken added | |||
*[[Quenelles de brochet]] | *[[Quenelles de brochet]] | ||
*[[Quiche lorraine]] | *[[Quiche lorraine]] | ||
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*[[Tarte Tatin]]—an apple tart | *[[Tarte Tatin]]—an apple tart | ||
*[[Tartiflette]]—hearty cheese and potato dish from the Savoie region of eastern France | *[[Tartiflette]]—hearty cheese and potato dish from the Savoie region of eastern France | ||
*[[Tête de veau]]—calf's head, a cold variety of [[head cheese]], generally called " | *[[Tête de veau]]—calf's head, chaud (hot), but also served as a cold variety of [[head cheese]], generally called "tête de veau" in English | ||
*[[Tripes à la mode de Caen]]—tripe speciality of Normandy | *[[Tripes à la mode de Caen]]—tripe speciality of Normandy | ||
*[[Uranoscope]]—mediocre Mediterranean fish used in [[bouillaisse]] | *[[Uranoscope]]—mediocre Mediterranean fish used in [[bouillaisse]] | ||
*[[Vacherin]]—soft cheese made from cow's milk; also a dessert made with meringues, pastry, and various fillings | *[[Vacherin]]—soft cheese made from cow's milk; also a dessert made with meringues, pastry, and various fillings | ||
*[[Verveine du Velay]]—liqueur from the Auvergne, made from the juices of 32 plants | *[[Verveine du Velay]]—liqueur from the Auvergne, made from the juices of 32 plants | ||
*[[ | *[[Walewska, à la]]—method of preparing sole with a rich garnish of lobster, truffles, and [[Mornay sauce]] | ||
*[[Xingar]]—an important traditional Basque product, thin slices of porc preserved with salt | *[[Xingar]]—an important traditional Basque product, thin slices of porc preserved with salt | ||
*[[Yaourt]] (Yogurt)—relatively new to France, the French company Danone (Dannon), is now one of the world's largest producers | *[[Yaourt]] (Yogurt)—relatively new to France, the French company Danone (Dannon), is now one of the world's largest producers | ||
Latest revision as of 04:44, 2 March 2024
- Andouille, andouillette—sausages
- Baguette—typical French white bread of elongated shape
- Baeckeoffe—thick Alsatian stew with potatoes, meat, and vegetables
- Blanquette de veau (old-fashioned French veal stew)—veal stew in a rich white sauce
- Boeuf bourguignon or boeuf à la bourguignonne—beef bourguignon, a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons
- Boudin—sausage that can be either white or black (blood pudding)
- Bouillabaisse—fish stew of the Mediterranean area
- Bourride—Provençal fish stew similar to bouillabaisse
- Camembert—soft cheese made from cow's milk
- Cassoulet—slow-cooked bean dish garnished with meats, poultry, and sausage
- Charcuterie—dressed meat and cooked meat dishes such as sausages, salamis, and other pork products
- Chateaubriand—a large piece of filet of beef from the thickest part of the tenderloin
- Chaud-froid—cooked meat, poultry, or other foods served cold in a jellied sauce, in English sometimes used to describe the sauce only
- Choucroute—choucroute alsacienne—sauerkraut with sausage and meat; choucroute royale—made with champagne
- Civet—highly seasoned stew of wine and meat, classically made with "furred" game such as hare or rabbit; see salmi
- Confit—preserved meat, generally goose, duck, or pork, cooked slowly in a large quantity of fat
- Confit d'oie—preserved goose, a speciality of both Southwestern France and Alsace
- Coq au vin—chicken (originally rooster) prepared in wine in a method quite similar to that of boeuf bourguignon
- Cuisses de grenouille—frog legs, a specialty of both Provence and Alsace
- Cotriade—yet another type of fish stew, from Brittany
- Crème brûlée ("burnt cream")—dessert of a custard base with a hard caramel surface
- Crème Chantilly—whipped cream
- Crêpe—thin French pancake; crêpe de sarrasin or galette, with ham and cheese; crêpes de froment, crêpes Suzette
- Croissant (de beurre)—typical pastry (made with butter) often eaten for breakfast
- Demi-glace—brown sauce made by reducing an espagnole sauce until it becomes the basis for all the classic brown sauces in French cuisine
- Escargots de Bourgogne—snails prepared in the manner of Burgundy
- Foie gras—the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using gavage (force feeding); prepared whole, it is more expensive than pâté de foie gras, with which it is frequently confused
- Gratin dauphinois—a baked preparation of potatoes and various cheeses
- Herbes de Provence—a mixture of several herbs the composition of which varies
- Homard à l'armoricaine (also called "à l'américaine"—caused by a printing error on a Parisian menu)—lobster preparation in Brittany
- Île flottante (floating island)—rich dessert of island-like pieces of meringue floating on a dish of custard
- Jambon de Bayonne—the French equivalent of prosciutto, an air-dried salted ham from the area around the southwestern city of Bayonne
- Kir—cocktail made with crème de cassis and white wine, a specialty of Burgundy
- Kir royal—cocktail made with crème de cassis and Champagne
- Kirsch—a spirit made from fermented wild cherries, of which the best French distillers are in Alsace
- Kougelhoff—a cake speciality in Alsace
- Lamproie à la bordelaise—a lamprey-based speciality from the region around Bordeaux
- Langue de chat (Cat's tongue)—thin, flat, narrow cookies or biscuits somewhat like the tongue of a cat in appearance
- Matelote—yet another fish stew, incorporating either white or red wine
- Mayonnaise—thick cold sauce or dressing made from egg yolks, oil, and seasonings
- Melon au jambon de Bayonne—melon with cold Bayonne ham
- Mousse au chocolat—cold dessert of chocolat mixed with eggs and often whipped cream
- Navarin à la printanière—mutton or lamb stew with spring vegetables
- Oeufs à la bourguignonne or oeufs en meurette—eggs poached in red wine and served on croutons with a rich sauce made from the wine
- 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.
- Pommes frites—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
- Pommes lyonnaise—a simple dish of fried potatoes and onions
- Pot-au-feu or potée normande—classic boiled beef and vegetables, sometimes with pork, sausages, and a whole chicken added
- Quenelles de brochet
- Quiche lorraine
- Ragoût—catch-all term for most stews
- Ratatouille
- Rognons de veau—calf's kidneys
- Roquefort—semi-hard blue cheese made from sheep's milk
- Sauce béarnaise—most famous of French sauces, made from egg yolks, melted butter, and aromatics
- Sauce hollandaise—sauce similar to béarnaise but with a flavoring of lemon juice
- Salade niçoise—salad speciality of the Côte d'Azur
- Salmi or salmis—highly seasoned stew of wine and meat, classically made with "feathered" game such as partridge or pheasant; see civet
- Saucisson de Lyon
- Soufflé
- Soupe à l'oignon or soupe à l'oignon gratinée—French onion soup—old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese
- Tarte à l'oignon
- Tarte flambée—a pizza-like specialty of Alsace
- Tarte Tatin—an apple tart
- Tartiflette—hearty cheese and potato dish from the Savoie region of eastern France
- Tête de veau—calf's head, chaud (hot), but also served as a cold variety of head cheese, generally called "tête de veau" in English
- Tripes à la mode de Caen—tripe speciality of Normandy
- Uranoscope—mediocre Mediterranean fish used in bouillaisse
- Vacherin—soft cheese made from cow's milk; also a dessert made with meringues, pastry, and various fillings
- Verveine du Velay—liqueur from the Auvergne, made from the juices of 32 plants
- Walewska, à la—method of preparing sole with a rich garnish of lobster, truffles, and Mornay sauce
- Xingar—an important traditional Basque product, thin slices of porc preserved with salt
- Yaourt (Yogurt)—relatively new to France, the French company Danone (Dannon), is now one of the world's largest producers
- Youp gwad—a Breton speciality, a kind porridge of oats in milk with fresh pig's blood added
- Ypocras—a medieval drink made from sweet wine and spices, served in Pérouges near Lyon
- Zeste (zest)—green, yellow, or orange exterior part of the peel of citrus fruits, frequently grated and used as a flavoring; ziste is the bitter white part just below the zeste and is generally avoided
- Zizi—a cocktail created in Lyon: Champagne mixed with two liqueurs, crème de cassis and crème de framboise