French cuisine/Catalogs: Revision history

2 March 2024

• curprev 05:4405:44, 2 March 2024‎ John Leach talk contribs‎ m 7,388 bytes +33‎ Text replacement - "Blanquette de veau" to "Blanquette de veau (old-fashioned French veal stew)"

13 July 2010

• curprev 19:4419:44, 13 July 2010‎ imported>Peter Schmitt‎ 7,355 bytes +141‎ a refinement
• curprev 19:1519:15, 13 July 2010‎ imported>Hayford Peirce‎ 7,344 bytes +33‎ a little expansion
• curprev 19:0119:01, 13 July 2010‎ imported>Peter Schmitt‎ 7,311 bytes +97‎ Chaud-froid

26 December 2009

• curprev 21:1721:17, 26 December 2009‎ imported>Hayford Peirce‎ 7,214 bytes +1‎ you're right, the day after I last ate at my favorite restaurant, their plat du jour was going to be warm tete de veau with gribiche sauce. I dunno why he thought any americans would order it....
• curprev 20:4020:40, 26 December 2009‎ imported>Peter Schmitt‎ 7,213 bytes +275‎ also chaud, not only cold

22 December 2009

• curprev 12:5812:58, 22 December 2009‎ imported>Hayford Peirce‎ 7,181 bytes +243‎ how could we have forgotten the pot-au-feu

20 December 2009

• curprev 21:5121:51, 20 December 2009‎ imported>Ro Thorpe‎ m 7,047 bytes −21‎ plenty here in Portugal
• curprev 20:2320:23, 20 December 2009‎ imported>Peter Schmitt‎ 7,068 bytes +14‎ explain "americanine"
• curprev 20:1220:12, 20 December 2009‎ imported>Peter Schmitt‎ 7,054 bytes +116‎ lamproie
• curprev 19:3919:39, 20 December 2009‎ imported>Ro Thorpe‎ m 6,937 bytes −1‎ No edit summary
• curprev 19:1819:18, 20 December 2009‎ imported>Peter Schmitt‎ 6,936 bytes −2‎ it is Walewska, inspite of conte Walewski
• curprev 19:1619:16, 20 December 2009‎ imported>Hayford Peirce‎ 6,936 bytes −2‎ Yes, I had considered Yquem -- have only ever had one bottle of it, a 1949....
• curprev 19:1419:14, 20 December 2009‎ imported>Hayford Peirce‎ 6,938 bytes −95‎ my Larousse Gastronomique is the 1961 edition, which actually is just the English translation of about the 1938 edition -- it is *really* out of date in many ways. Has about 500 egg recipes, however
• curprev 19:0219:02, 20 December 2009‎ imported>Peter Schmitt‎ 7,033 bytes +95‎ les Basques ar at least half French - Jerez/Sherry is not
• curprev 18:4918:49, 20 December 2009‎ imported>Peter Schmitt‎ 6,938 bytes +6,326‎ chateaux d'Yquem does not fit -- but Ypocras does
• curprev 18:4518:45, 20 December 2009‎ imported>Hayford Peirce‎ 6,843 bytes +1,221‎ I'll bet more French people eat yaourt for breakfast these days than croissants, and more for dessert than cocolat mousse. These are degenerate times!
• curprev 18:3818:38, 20 December 2009‎ imported>Peter Schmitt‎ 6,841 bytes +99‎ an unknown Breton dish is better than yaourt which is not typical French
• curprev 18:0918:09, 20 December 2009‎ imported>Peter Schmitt‎ 6,742 bytes +116‎ added a Z (zestes are a common ingredient - nothing "French")
• curprev 15:3715:37, 20 December 2009‎ imported>Hayford Peirce‎ 6,626 bytes +1,004‎ expanded the tete de veau entry