French cuisine/Catalogs: Difference between revisions
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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) |
imported>Hayford Peirce m (removed a "d" from the French use of "gratinée") |
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| Line 7: | Line 7: | ||
*[[Hollandaise|Hollandaise sauce]] | *[[Hollandaise|Hollandaise sauce]] | ||
*[[Mayonnaise]] | *[[Mayonnaise]] | ||
*[[Soupe à l'oignon]] or [[Soupe à l'oignon | *[[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]] | ||
[[category:CZ Live]] | [[category:CZ Live]] | ||
[[category:Food Science Workgroup]] | [[category:Food Science Workgroup]] | ||
Revision as of 11:02, 2 August 2007
Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.
- Bearnaise sauce
- Blanquette de veau
- Camembert
- 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
- Hollandaise sauce
- 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
- Tartiflette