French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (added Humphrey Bougy) |
imported>Peter Schmitt (tarte à l'oignon and some explanations) |
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*[[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 | *[[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 (blood pudding) | ||
*[[Bouillabaisse]] | *[[Bouillabaisse]] - fish soup (hot-pot) | ||
*[[Camembert]] | *[[Camembert]] | ||
*[[Cassoulet]] | *[[Cassoulet]] - hot-pot with meat, sausage, and white beans | ||
*[[Charcuterie]] | *[[Charcuterie]] | ||
*[[Choucroute]] | *[[Choucroute]], choucroute alsacienne - sauerkraut with sausage and meat; choucroute royale - made with champagne | ||
*[[Confit]]—preserved meat, generally goose, duck, or pork | *[[Confit]]—preserved meat, generally goose, duck, or pork | ||
*[[Confit of duck]]—preserved duck, a speciality of Southwestern France | *[[Confit of duck]]—preserved duck, a speciality of Southwestern France | ||
*[[Coq au vin]] | *[[Coq au vin]] - chicken (cock) prepared in wine | ||
*[[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. | *[[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. | ||
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*[[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. | ||
*[[Quiche lorraine]] | *[[Quiche lorraine]] | ||
*[[Tarte à l'oignon]] | |||
*[[Tarte flambée]]—a pizza-like specialty of Alsace | *[[Tarte flambée]]—a pizza-like specialty of Alsace | ||
*[[Tartiflette]] | *[[Tartiflette]] | ||
*[[Veal]]—meat from very young calves. | *[[Veal]]—meat from very young calves. | ||
Revision as of 02:58, 15 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 (blood pudding)
- Bouillabaisse - fish soup (hot-pot)
- Camembert
- Cassoulet - hot-pot with meat, sausage, and white beans
- Charcuterie
- Choucroute, choucroute alsacienne - sauerkraut with sausage and meat; choucroute royale - made with champagne
- Confit—preserved meat, generally goose, duck, or pork
- Confit of duck—preserved duck, a speciality of Southwestern France
- Coq au vin - chicken (cock) prepared in wine
- 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 à l'oignon
- Tarte flambée—a pizza-like specialty of Alsace
- Tartiflette
- Veal—meat from very young calves.