French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (added Lyonnaise potatoes) |
imported>Hayford Peirce (made a separate entry for Confit of duck, added a description of Blanquette de veau) |
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*[[Andouille]], [[andouillette]] - sausages | *[[Andouille]], [[andouillette]] - sausages | ||
*[[Bearnaise sauce]] | *[[Bearnaise sauce]] | ||
*[[Blanquette de veau]] | *[[Blanquette de veau]] — veal stew in a rich white sauce | ||
*[[Boudin]] - sausage | *[[Boudin]] - sausage | ||
*[[Camembert]] | *[[Camembert]] | ||
*[[Charcuterie]] | *[[Charcuterie]] | ||
*[[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 | |||
*[[Cuisses de grenouille]] - frog legs | *[[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 | ||
Revision as of 20:01, 19 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 — veal stew in a rich white sauce
- Boudin - sausage
- Camembert
- Charcuterie
- Confit — preserved meat, generally goose, duck, or pork
- Confit of duck — preserved duck, a speciality of Southwestern France
- 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.