French cuisine/Catalogs: Difference between revisions
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imported>Peter Schmitt (Bouillabaisse,Cassoulet,Choucroute, Coq au vin , Quiche lorraine) |
imported>Hayford Peirce (added Humphrey Bougy) |
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*[[Andouille]], [[andouillette]]—sausages | *[[Andouille]], [[andouillette]]—sausages | ||
*[[Bearnaise sauce]] | *[[Bearnaise sauce]] | ||
*[[Beef bourguignon]] (''boeuf bourguignon'' or ''boeuf à la bourguignonne'')—a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons | |||
*[[Blanquette de veau]] — veal stew in a rich white sauce | *[[Blanquette de veau]] — veal stew in a rich white sauce | ||
*[[Boudin]] - sausage | *[[Boudin]] - sausage | ||
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*[[Coq au vin]] | *[[Coq au vin]] | ||
*[[Cuisses de grenouille]]—frog legs | *[[Cuisses de grenouille]]—frog legs | ||
*[[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 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 | ||
*[[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 | |||
*[[French onion soup]] ('' | |||
*[[Hollandaise|Hollandaise sauce]] | *[[Hollandaise|Hollandaise sauce]] | ||
*[[Lyonnaise potatoes]]—a simple dish of fried potatoes and onions | *[[Lyonnaise potatoes]]—a simple dish of fried potatoes and onions | ||
Revision as of 19:03, 14 December 2009
Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.
- Andouille, andouillette—sausages
- Bearnaise sauce
- Beef bourguignon (boeuf bourguignon or boeuf à la bourguignonne)—a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons
- Blanquette de veau — veal stew in a rich white sauce
- Boudin - sausage
- Bouillabaisse
- Camembert
- Cassoulet
- Charcuterie
- Choucroute
- Confit—preserved meat, generally goose, duck, or pork
- Confit of duck—preserved duck, a speciality of Southwestern France
- Coq au vin
- Cuisses de grenouille—frog legs
- 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 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 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.
- Quiche lorraine
- Tarte flambée—a pizza-like specialty of Alsace
- Tartiflette
- Veal—meat from very young calves.