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is the 1961 edition, which actually is just the English translation of about the 1938 edition -- it is *really* out of date in many ways.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
• curprev 14:5214:52, 20 December 2009‎ imported>Hayford Peirce‎ 6,547 bytes +689‎ Z, or Zed, the absolutely last one for today!
• curprev 14:4714:47, 20 December 2009‎ imported>Hayford Peirce‎ 6,337 bytes +129‎ Y is for yaourt - Y not?
• curprev 14:4314:43, 20 December 2009‎ imported>Hayford Peirce‎ 6,208 bytes +1‎ added a }
• curprev 14:4314:43, 20 December 2009‎ imported>Hayford Peirce‎ 6,207 bytes +102‎ X's are difficult also; my favorite restaurant, Le Rendez-Vous, however, makes a nice dish I had three nights ago: Poulet roti a la sauce de vinaigre de Xeres
• curprev 14:3414:34, 20 December 2009‎ imported>Hayford Peirce‎ 6,105 bytes +181‎ W's are just as hard
• curprev 14:2914:29, 20 December 2009‎ imported>Hayford Peirce‎ 5,994 bytes +70‎ pretty hard to track down a U, but here's one
• curprev 14:2714:27, 20 December 2009‎ imported>Hayford Peirce‎ 5,924 bytes +66‎ added another Vacherin, the dessert
• curprev 05:5405:54, 20 December 2009‎ imported>Peter Schmitt‎ 5,858 bytes +236‎ 3 common items: baguette, croissant, herbes de Provence
• curprev 05:4105:41, 20 December 2009‎ imported>Peter Schmitt‎ 5,622 bytes +241‎ two V - a cheese and a liqueur
• curprev 05:2805:28, 20 December 2009‎ imported>Peter Schmitt‎ 5,487 bytes +46‎ yet another K

19 December 2009

• curprev 19:4419:44, 19 December 2009‎ imported>Hayford Peirce‎ 5,441 bytes 0‎ Caps on Champagne
• curprev 19:4319:43, 19 December 2009‎ imported>Hayford Peirce‎ 5,441 bytes +60‎ NOW is it OK, hehe?
• curprev 19:1719:17, 19 December 2009‎ imported>Peter Schmitt‎ 5,402 bytes +21‎ another K
• curprev 18:5218:52, 19 December 2009‎ imported>Ro Thorpe‎ m 5,265 bytes −116‎ rm aged notice
• curprev 16:0516:05, 19 December 2009‎ imported>Hayford Peirce‎ 5,381 bytes +48‎ rewrote Kirsch
• curprev 16:0416:04, 19 December 2009‎ imported>Hayford Peirce‎ 5,374 bytes +41‎ more on chateaubriand
• curprev 15:2115:21, 19 December 2009‎ imported>Hayford Peirce‎ 5,333 bytes +152‎ got an O, coulda used Ortolans also
• curprev 15:1215:12, 19 December 2009‎ imported>Hayford Peirce‎ 5,190 bytes +9‎ cat, not cake
• curprev 15:1215:12, 19 December 2009‎ imported>Hayford Peirce‎ 5,191 bytes 0‎ formatting L
• curprev 15:1115:11, 19 December 2009‎ imported>Hayford Peirce‎ 5,191 bytes +10‎ added mutton
• curprev 15:1015:10, 19 December 2009‎ imported>Hayford Peirce‎ 5,181 bytes +591‎ N
• curprev 15:0715:07, 19 December 2009‎ imported>Hayford Peirce‎ 5,114 bytes +524‎ got an L, rewrote Creme brulee
• curprev 14:5414:54, 19 December 2009‎ imported>Hayford Peirce‎ 4,934 bytes +79‎ not many K's, but I got one
• curprev 14:4814:48, 19 December 2009‎ imported>Hayford Peirce‎ 4,855 bytes +144‎ J is for Jambon de Bayonne, which I don't think is all that great
• curprev 14:4314:43, 19 December 2009‎ imported>Hayford Peirce‎ 4,711 bytes +121‎ added an I, a wonderful dish!
• curprev 14:3514:35, 19 December 2009‎ imported>Hayford Peirce‎ 4,590 bytes +1,166‎ there are no D, I, J, KI, L, N, O, U, V, W, X, Y, Z entries -- I'll try to add one of each; here's the D

18 December 2009

• curprev 21:3821:38, 18 December 2009‎ imported>Ro Thorpe‎ m 4,438 bytes −4‎ this is a very vibrant page
• curprev 21:1521:15, 18 December 2009‎ imported>Hayford Peirce‎ 4,442 bytes −40‎ removed veau (veal) -- many cuisines use this, it's not particular to France in any way; off hand, I'd say it's more important in Italian cuisine
• curprev 20:3420:34, 18 December 2009‎ imported>Peter Schmitt‎ 4,482 bytes +989‎ salade nicoise, def:tripes
• curprev 20:2420:24, 18 December 2009‎ imported>Peter Schmitt‎ 4,383 bytes +150‎ creme brulee, creme Chantilly, tete de veau, rognons de veau
• curprev 19:5919:59, 18 December 2009‎ imported>Hayford Peirce‎ 4,233 bytes +740‎ added, I think, four more items, plus a definition
• curprev 17:0317:03, 18 December 2009‎ imported>Hayford Peirce‎ 3,762 bytes +14‎ added souffle but no definition
• curprev 17:0217:02, 18 December 2009‎ imported>Hayford Peirce‎ 3,748 bytes +255‎ one last definition for today
• curprev 17:0017:00, 18 December 2009‎ imported>Hayford Peirce‎ 3,675 bytes +182‎ more definitions
• curprev 16:5916:59, 18 December 2009‎ imported>Ro Thorpe‎ m 3,492 bytes −1‎ No edit summary
• curprev 16:5716:57, 18 December 2009‎ imported>Hayford Peirce‎ 3,493 bytes +69‎ removed two spaces
• curprev 16:5616:56, 18 December 2009‎ imported>Hayford Peirce‎ 3,495 bytes +71‎ more rewriting of stuff that I didn't save earlier
• curprev 16:5316:53, 18 December 2009‎ imported>Hayford Peirce‎ 3,424 bytes +75‎ saved another one that I hadn't saved earlier. grrrrrrrr
• curprev 16:5116:51, 18 December 2009‎ imported>Hayford Peirce‎ 3,407 bytes +58‎ rewriting that I guess I hadn't saved previously
• curprev 16:4316:43, 18 December 2009‎ imported>Hayford Peirce‎ 3,349 bytes +772‎ added a definition
• curprev 16:4116:41, 18 December 2009‎ imported>Hayford Peirce‎ 3,260 bytes +683‎ more rewriting
• curprev 16:3016:30, 18 December 2009‎ imported>Hayford Peirce‎ 3,157 bytes +2‎ rewriting
• curprev 16:2916:29, 18 December 2009‎ imported>Hayford Peirce‎ 3,155 bytes +578‎ rewriting
• curprev 16:2816:28, 18 December 2009‎ imported>Hayford Peirce‎ 3,154 bytes +577‎ rewriting
• curprev 16:2716:27, 18 December 2009‎ imported>Hayford Peirce‎ 3,138 bytes +561‎ added bourride; a little rewriting; em dashes
• curprev 10:5910:59, 18 December 2009‎ imported>Hayford Peirce‎ 2,974 bytes +81‎ rewrote the "Homard a ma facon" item a little -- I have some "amoricaine" sauce frozen in my freezer, lucky me!; some em dashes
• curprev 05:2405:24, 18 December 2009‎ imported>Peter Schmitt‎ 2,893 bytes +240‎ cotriade, homard, tripes, quenelles de brochet, saucisson de Lyon
• curprev 04:3304:33, 18 December 2009‎ imported>Peter Schmitt‎ 2,653 bytes +76‎ Frenchifying

17 December 2009

• curprev 22:1222:12, 17 December 2009‎ imported>Hayford Peirce‎ 2,577 bytes +674‎ put in an em dash
• curprev 20:0720:07, 17 December 2009‎ imported>Ro Thorpe‎ m 2,577 bytes +674‎ rm spaces round dash
• curprev 20:0520:05, 17 December 2009‎ imported>Ro Thorpe‎ m 2,579 bytes 0‎ caps
• curprev 19:5519:55, 17 December 2009‎ imported>Hayford Peirce‎ 2,579 bytes +406‎ another cap, another em dash, and a slight revision
• curprev 19:5419:54, 17 December 2009‎ imported>Hayford Peirce‎ 2,562 bytes +389‎ one Cap, one em dash

16 December 2009

• curprev 09:3909:39, 16 December 2009‎ imported>Peter Schmitt‎ 2,571 bytes +110‎ chateaubriand, gratin dauphinois, mousse au chocolat
• curprev 09:3209:32, 16 December 2009‎ imported>Peter Schmitt‎ 2,461 bytes +288‎ escargots, tarte Tatin
• curprev 09:2909:29, 16 December 2009‎ imported>Peter Schmitt‎ 2,379 bytes +67‎ baeckeoffe
• curprev 09:2609:26, 16 December 2009‎ imported>Peter Schmitt‎ 2,312 bytes +139‎ Ratatouille, crêpe

15 December 2009

• curprev 03:5903:59, 15 December 2009‎ imported>Peter Schmitt‎ 2,173 bytes +270‎ roquefort
• curprev 03:5803:58, 15 December 2009‎ imported>Peter Schmitt‎ 2,144 bytes +241‎ tarte à l'oignon and some explanations

14 December 2009

• curprev 20:0320:03, 14 December 2009‎ imported>Hayford Peirce‎ 1,903 bytes +1,291‎ added Humphrey Bougy
• curprev 19:5019:50, 14 December 2009‎ imported>Peter Schmitt‎ 1,694 bytes +87‎ Bouillabaisse,Cassoulet,Choucroute, Coq au vin , Quiche lorraine

11 May 2008

• curprev 23:3223:32, 11 May 2008‎ imported>Hayford Peirce‎ 1,607 bytes +39‎ added Tarte flambée -- geez, this is an awful lot of cross-referencing (known as Work), for one flippin' recipe!

19 December 2007

• curprev 21:0121:01, 19 December 2007‎ imported>Hayford Peirce‎ 1,568 bytes +819‎ made a separate entry for Confit of duck, added a description of Blanquette de veau

18 December 2007

• curprev 17:5417:54, 18 December 2007‎ imported>Hayford Peirce‎ 1,456 bytes +707‎ added Lyonnaise potatoes

29 November 2007

• curprev 19:0619:06, 29 November 2007‎ imported>Ro Thorpe‎ 1,369 bytes +620‎ frog
• curprev 19:0519:05, 29 November 2007‎ imported>Ro Thorpe‎ 1,346 bytes +48‎ No edit summary
• curprev 19:0419:04, 29 November 2007‎ imported>Ro Thorpe‎ m 1,346 bytes 0‎ No edit summary
• curprev 19:0419:04, 29 November 2007‎ imported>Ro Thorpe‎ 1,346 bytes +48‎ added some sausages

3 November 2007

• curprev 05:4505:45, 3 November 2007‎ imported>Derek Harkness‎ 1,280 bytes −204‎ Remove speedydelete. There's no duplication. One is a redirect, the other is the real page. There will be an article at French Cuisine soon (wednsday)

2 November 2007

• curprev 22:1222:12, 2 November 2007‎ imported>Hayford Peirce‎ 1,484 bytes +186‎ requested a Speedy Delete, as it is a duplicate of Catalog of French cuisine

20 September 2007

• curprev 15:2915:29, 20 September 2007‎ imported>Hayford Peirce‎ 1,278 bytes +24‎ changed name to "French onion soup", putting French names in parentheses

18 September 2007

• curprev 18:2218:22, 18 September 2007‎ imported>Chris Day‎ 1,254 bytes −44‎ uneeded cats

11 September 2007

• curprev 11:2611:26, 11 September 2007‎ imported>Chris Day‎ m 1,313 bytes 0‎ Cuisine/Catalogs/French cuisine moved to French cuisine/Catalogs

9 September 2007

• curprev 16:4916:49, 9 September 2007‎ imported>Hayford Peirce‎ 1,313 bytes +15‎ added subpages9
• curprev 16:4216:42, 9 September 2007‎ imported>Hayford Peirce‎ m 1,298 bytes +549‎ Catalog of French cuisine moved to Cuisine/Catalogs/French cuisine: Larry or Chris wants it this way, I gather

4 September 2007

• curprev 13:0313:03, 4 September 2007‎ imported>Hayford Peirce‎ 1,298 bytes +549‎ made a link to Bayonne ham
• curprev 13:0213:02, 4 September 2007‎ imported>Hayford Peirce‎ 1,292 bytes +26‎ added a link to pâté de foie gras; changed Parma ham to Bayonne ham, which is French
• curprev 13:0013:00, 4 September 2007‎ imported>Hayford Peirce‎ 1,266 bytes +21‎ rewrote the foie gras and pate items
• curprev 12:1012:10, 4 September 2007‎ imported>Hayford Peirce‎ 1,245 bytes +496‎ straightened out the difference between fois gras (entier) and pate de foie gras, with which it is frequently mistaken; even French people are sometimes confused by this
• curprev 05:5205:52, 4 September 2007‎ imported>Derek Harkness‎ 1,010 bytes +261‎ Foie Gras

13 August 2007

• curprev 21:0621:06, 13 August 2007‎ imported>Hayford Peirce‎ 749 bytes +80‎ added Charcuterie and Confit

4 August 2007

• curprev 12:1812:18, 4 August 2007‎ imported>Hayford Peirce‎ 669 bytes +171‎ why would you *possibly* remove Gratineed onion soup from the list of French foods? It is quintessentially French!
• curprev 12:1212:12, 4 August 2007‎ imported>Robert Tito‎ m 498 bytes −114‎ No edit summary

2 August 2007

• curprev 12:0212:02, 2 August 2007‎ imported>Hayford Peirce‎ m 669 bytes −1‎ removed a "d" from the French use of "gratinée"
• curprev 11:4411:44, 2 August 2007‎ imported>Hayford Peirce‎ 670 bytes +58‎ 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

1 August 2007

• curprev 23:5323:53, 1 August 2007‎ imported>Hayford Peirce‎ 612 bytes +612‎ no, your spelling is wrong; and it's "soupe" not "potage"; also, descriptions here must be neutral, not mentions of your own experiences
• curprev 23:4723:47, 1 August 2007‎ imported>Robert Tito‎ m 622 bytes +123‎ No edit summary

29 July 2007

• curprev 22:0122:01, 29 July 2007‎ imported>Hayford Peirce‎ 499 bytes +499‎ added "sauce" to "hollandaise"
• curprev 22:0022:00, 29 July 2007‎ imported>Hayford Peirce‎ 481 bytes +218‎ added Hollandaise, which had slipped my mind
• curprev 14:0314:03, 29 July 2007‎ imported>Hayford Peirce‎ 464 bytes +4‎ changed "famous" to "well-known"
• curprev 13:4713:47, 29 July 2007‎ imported>Hayford Peirce‎ 460 bytes +197‎ added mayo

20 June 2007

• curprev 17:3017:30, 20 June 2007‎ imported>Hayford Peirce‎ 444 bytes +181‎ added more info about french fries
• curprev 17:1917:19, 20 June 2007‎ imported>Hayford Peirce‎ 263 bytes +16‎ added Camembert

19 June 2007

• curprev 23:3823:38, 19 June 2007‎ imported>Hayford Peirce‎ 247 bytes +18‎ added French fries
• curprev 23:2923:29, 19 June 2007‎ imported>Hayford Peirce‎ 229 bytes +58‎ added categories
• curprev 23:2823:28, 19 June 2007‎ imported>Hayford Peirce‎ 171 bytes +171‎ created article and added a couple of items; will add categories, I guess