French cuisine/Catalogs: Difference between revisions
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imported>Peter Schmitt (Frenchifying) |
imported>Peter Schmitt (cotriade, homard, tripes, quenelles de brochet, saucisson de Lyon) |
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*[[Coq au vin]] - chicken (cock) prepared in wine | *[[Coq au vin]] - chicken (cock) prepared in wine | ||
*[[Cuisses de grenouille]]—frog legs | *[[Cuisses de grenouille]]—frog legs | ||
*[[Cotriade]]—sort of "bouillabaisse" in Brittany | |||
*[[Crêpe]] - French pancakes: crêpe de sarrasin (galette) e.g., with ham and cheese, crêpes de froment, crêpe Suzette | *[[Crêpe]] - French pancakes: crêpe de sarrasin (galette) e.g., with ham and cheese, crêpes de froment, crêpe Suzette | ||
*[[Escargots de Bourgogne]] - snails in Burgundy | *[[Escargots de Bourgogne]] - snails in Burgundy | ||
*[[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. | ||
*[[Gratin dauphinois]] - a preparation of potatoes | *[[Gratin dauphinois]] - a preparation of potatoes | ||
*[[Homard à l'armoricaine]] (also misnamed as "à l'américaine")—lobster preparation in Brittany | |||
*[[Mayonnaise]] | *[[Mayonnaise]] | ||
*[[Melon au jambon de Bayonne]]—melon with cold [[Bayonne ham]] | *[[Melon au jambon de Bayonne]]—melon with cold [[Bayonne ham]] | ||
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*[[French fries|Pommes frites]]—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|Pommes frites]]—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 | ||
*[[Lyonnaise potatoes|Pommes lyonnaise]]—a simple dish of fried potatoes and onions | *[[Lyonnaise potatoes|Pommes lyonnaise]]—a simple dish of fried potatoes and onions | ||
*[[Quenelles de brochet]] | |||
*[[Quiche lorraine]] | *[[Quiche lorraine]] | ||
*[[Ratatouille]] | *[[Ratatouille]] | ||
*[[Roquefort]] - blue cheese | *[[Roquefort]] - blue cheese | ||
*[[Bearnaise sauce|Sauce bearnaise]] | *[[Bearnaise sauce|Sauce bearnaise]] | ||
*[[Hollandaise|Sauce hollandaise]] | |||
*[[Saucisson de Lyon]] | |||
*[[Soupe à l'oignon]] or ''soupe à l'oignon gratinée''—French onion soup—old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese | *[[Soupe à l'oignon]] or ''soupe à l'oignon gratinée''—French onion soup—old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese | ||
*[[Tarte à l'oignon]] | *[[Tarte à l'oignon]] | ||
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*[[Tarte Tatin]]—an apple tart | *[[Tarte Tatin]]—an apple tart | ||
*[[Tartiflette]] | *[[Tartiflette]] | ||
*[[Tripes à la mode de Caen]] | |||
*[[Veal]]—meat from very young calves. | *[[Veal]]—meat from very young calves. | ||
Revision as of 05:24, 18 December 2009
Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.
- Andouille, andouillette—sausages
- Baeckeoffe—hot-pot with potatoes, meat and legumes
- Blanquette de veau—veal stew in a rich white sauce
- Boeuf bourguignon or boeuf à la bourguignonne)Beef bourguignon—a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons
- Boudin - sausage (blood pudding)
- Bouillabaisse - fish soup (hot-pot)
- Camembert
- Cassoulet - hot-pot with meat, sausage, and white beans
- Charcuterie
- Chateaubriand—a large piece of filet of beef
- Choucroute, choucroute alsacienne - sauerkraut with sausage and meat; choucroute royale - made with champagne
- Confit—preserved meat, generally goose, duck, or pork
- Confit d'oie—preserved duck, a speciality of Southwestern France
- Coq au vin - chicken (cock) prepared in wine
- Cuisses de grenouille—frog legs
- Cotriade—sort of "bouillabaisse" in Brittany
- Crêpe - French pancakes: crêpe de sarrasin (galette) e.g., with ham and cheese, crêpes de froment, crêpe Suzette
- Escargots de Bourgogne - snails in Burgundy
- 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.
- Gratin dauphinois - a preparation of potatoes
- Homard à l'armoricaine (also misnamed as "à l'américaine")—lobster preparation in Brittany
- Mayonnaise
- Melon au jambon de Bayonne—melon with cold Bayonne ham
- Mousse au chocolat
- 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.
- Pommes frites—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
- Pommes lyonnaise—a simple dish of fried potatoes and onions
- Quenelles de brochet
- Quiche lorraine
- Ratatouille
- Roquefort - blue cheese
- Sauce bearnaise
- Sauce hollandaise
- Saucisson de Lyon
- Soupe à l'oignon or soupe à l'oignon gratinée—French onion soup—old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese
- Tarte à l'oignon
- Tarte flambée—a pizza-like specialty of Alsace
- Tarte Tatin—an apple tart
- Tartiflette
- Tripes à la mode de Caen
- Veal—meat from very young calves.