French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (put in an em dash) |
imported>Peter Schmitt (Frenchifying) |
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*[[Andouille]], [[andouillette]]—sausages | *[[Andouille]], [[andouillette]]—sausages | ||
*[[Baeckeoffe]]—hot-pot with potatoes, meat and legumes | *[[Baeckeoffe]]—hot-pot with potatoes, meat and legumes | ||
*[[Blanquette de veau]]—veal stew in a rich white sauce | *[[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) | *[[Boudin]] - sausage (blood pudding) | ||
*[[Bouillabaisse]] - fish soup (hot-pot) | *[[Bouillabaisse]] - fish soup (hot-pot) | ||
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*[[Choucroute]], choucroute alsacienne - sauerkraut with sausage and meat; choucroute royale - made with champagne | *[[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|Confit d'oie]]—preserved duck, a speciality of Southwestern France | ||
*[[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 | ||
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*[[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 | ||
*[[Mayonnaise]] | *[[Mayonnaise]] | ||
*[[Melon au jambon de Bayonne]]—melon with cold [[Bayonne ham]] | *[[Melon au jambon de Bayonne]]—melon with cold [[Bayonne ham]] | ||
*[[Mousse au chocolat]] | *[[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. | *[[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. | ||
*[[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 | |||
*[[Quiche lorraine]] | *[[Quiche lorraine]] | ||
*[[Ratatouille]] | *[[Ratatouille]] | ||
*[[Roquefort]] - blue cheese | *[[Roquefort]] - blue cheese | ||
*[[Bearnaise sauce|Sauce bearnaise]] | |||
**[[Hollandaise|Sauce hollandaise]] | |||
*[[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]] | ||
*[[Tarte flambée]]—a pizza-like specialty of Alsace | *[[Tarte flambée]]—a pizza-like specialty of Alsace | ||
Revision as of 04:33, 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
- 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
- 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
- Quiche lorraine
- Ratatouille
- Roquefort - blue cheese
- Sauce bearnaise
- 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
- Veal—meat from very young calves.