French cuisine/Catalogs: Difference between revisions
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imported>Ro Thorpe (frog) |
imported>Hayford Peirce (added Lyonnaise potatoes) |
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*[[Charcuterie]] | *[[Charcuterie]] | ||
*[[Confit]] — preserved meat, generally goose, duck, or pork | *[[Confit]] — preserved meat, generally goose, duck, or pork | ||
*[[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 | ||
*[[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. | ||
*[[ | *[[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|Hollandaise sauce]] | *[[Hollandaise|Hollandaise sauce]] | ||
*[[Lyonnaise potatoes]] — a simple dish of fried potatoes and onions | |||
*[[Mayonnaise]] | *[[Mayonnaise]] | ||
*[[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. | ||
*[[Tartiflette]] | *[[Tartiflette]] | ||
*[[Veal]] - Meat from very young calves. | *[[Veal]] - Meat from very young calves. | ||
Revision as of 16:54, 18 December 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
- 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.
- Tartiflette
- Veal - Meat from very young calves.