French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (no, your spelling is wrong; and it's "soupe" not "potage"; also, descriptions here must be neutral, not mentions of your own experiences) |
John Leach (talk | contribs) m (Text replacement - "Blanquette de veau" to "Blanquette de veau (old-fashioned French veal stew)") |
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*[[ | *[[Andouille]], [[andouillette]]—sausages | ||
*[[Blanquette de veau]] | *[[Baguette]]—typical French white bread of elongated shape | ||
*[[Camembert]] | *[[Baeckeoffe]]—thick Alsatian stew with potatoes, meat, and vegetables | ||
*[[French fries]] | *[[Blanquette de veau (old-fashioned French veal stew)]]—veal stew in a rich white sauce | ||
*[[Hollandaise| | *[[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 that can be either white or black (blood pudding) | ||
*[[Soupe | *[[Bouillabaisse]]—fish stew of the Mediterranean area | ||
*[[Tartiflette]] | *[[Bourride]]—Provençal fish stew similar to [[bouillabaisse]] | ||
*[[Camembert]]—soft cheese made from cow's milk | |||
*[[Cassoulet]]—slow-cooked bean dish garnished with meats, poultry, and sausage | |||
[[ | *[[Charcuterie]]—dressed meat and cooked meat dishes such as sausages, salamis, and other pork products | ||
[[ | *[[Chateaubriand]]—a large piece of filet of beef from the thickest part of the tenderloin | ||
*[[Chaud-froid]]—cooked meat, poultry, or other foods served cold in a jellied sauce, in English sometimes used to describe the sauce only | |||
*[[Choucroute]]—''choucroute alsacienne''—sauerkraut with sausage and meat; ''choucroute royale''—made with champagne | |||
*[[Civet]]—highly seasoned stew of wine and meat, classically made with "furred" game such as hare or rabbit; see [[salmi]] | |||
*[[Confit]]—preserved meat, generally goose, duck, or pork, cooked slowly in a large quantity of fat | |||
*[[Confit d'oie]]—preserved goose, a speciality of both Southwestern France and Alsace | |||
*[[Coq au vin]]—chicken (originally rooster) prepared in wine in a method quite similar to that of [[boeuf bourguignon]] | |||
*[[Cuisses de grenouille]]—frog legs, a specialty of both Provence and Alsace | |||
*[[Cotriade]]—yet another type of fish stew, from Brittany | |||
*[[Crème brûlée]] ("burnt cream")—dessert of a custard base with a hard caramel surface | |||
*[[Crème Chantilly]]—whipped cream | |||
*[[Crêpe]]—thin French pancake; ''crêpe de sarrasin'' or ''galette'', with ham and cheese; ''crêpes de froment'', ''crêpes Suzette'' | |||
*[[Croissant]] (de beurre)—typical pastry (made with butter) often eaten for breakfast | |||
*[[Demi-glace]]—brown sauce made by reducing an ''[[espagnole]]'' sauce until it becomes the basis for all the classic brown sauces in French cuisine | |||
*[[Escargots de Bourgogne]]—snails prepared in the manner of 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); prepared whole, it is more expensive than [[Pâté de foie gras|pâté de foie gras]], with which it is frequently confused | |||
*[[Gratin dauphinois]]—a baked preparation of potatoes and various cheeses | |||
*[[Herbes de Provence]]—a mixture of several herbs the composition of which varies | |||
*[[Homard à l'armoricaine]] (also called "à l'américaine"—caused by a printing error on a Parisian menu)—lobster preparation in Brittany | |||
*[[Île flottante]] (floating island)—rich dessert of island-like pieces of [[meringue]] floating on a dish of custard | |||
*[[Jambon de Bayonne]]—the French equivalent of [[prosciutto]], an air-dried salted ham from the area around the southwestern city of Bayonne | |||
*[[Kir]]—cocktail made with [[crème de cassis]] and white wine, a specialty of Burgundy | |||
*[[Kir royal]]—cocktail made with [[crème de cassis]] and Champagne | |||
*[[Kirsch]]—a spirit made from fermented wild cherries, of which the best French distillers are in Alsace | |||
*[[Kougelhoff]]—a cake speciality in Alsace | |||
*[[Lamproie]] à la bordelaise—a [[lamprey]]-based speciality from the region around Bordeaux | |||
*[[Langue de chat]] (Cat's tongue)—thin, flat, narrow cookies or biscuits somewhat like the tongue of a cat in appearance | |||
*[[Matelote]]—yet another fish stew, incorporating either white or red wine | |||
*[[Mayonnaise]]—thick cold sauce or dressing made from egg yolks, oil, and seasonings | |||
*[[Melon au jambon de Bayonne]]—melon with cold [[Bayonne ham]] | |||
*[[Mousse au chocolat]]—cold dessert of chocolat mixed with eggs and often whipped cream | |||
*[[Navarin à la printanière]]—mutton or lamb stew with spring vegetables | |||
*[[Oeufs à la bourguignonne]] or ''oeufs en meurette''—eggs poached in red wine and served on croutons with a rich sauce made from the wine | |||
*[[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 | |||
*[[Pot-au-feu]] or ''potée normande''—classic boiled beef and vegetables, sometimes with pork, sausages, and a whole chicken added | |||
*[[Quenelles de brochet]] | |||
*[[Quiche lorraine]] | |||
*[[Ragoût]]—catch-all term for most stews | |||
*[[Ratatouille]] | |||
*[[Rognons de veau]]—calf's kidneys | |||
*[[Roquefort]]—semi-hard blue cheese made from sheep's milk | |||
*[[Béarnaise sauce|Sauce béarnaise]]—most famous of French sauces, made from egg yolks, melted butter, and aromatics | |||
*[[Hollandaise|Sauce hollandaise]]—sauce similar to béarnaise but with a flavoring of lemon juice | |||
*[[Salade niçoise]]—salad speciality of the [[Côte d'Azur]] | |||
*[[Salmi]] or ''salmis''—highly seasoned stew of wine and meat, classically made with "feathered" game such as partridge or pheasant; see [[civet]] | |||
*[[Saucisson de Lyon]] | |||
*[[Soufflé]] | |||
*[[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]]—hearty cheese and potato dish from the Savoie region of eastern France | |||
*[[Tête de veau]]—calf's head, chaud (hot), but also served as a cold variety of [[head cheese]], generally called "tête de veau" in English | |||
*[[Tripes à la mode de Caen]]—tripe speciality of Normandy | |||
*[[Uranoscope]]—mediocre Mediterranean fish used in [[bouillaisse]] | |||
*[[Vacherin]]—soft cheese made from cow's milk; also a dessert made with meringues, pastry, and various fillings | |||
*[[Verveine du Velay]]—liqueur from the Auvergne, made from the juices of 32 plants | |||
*[[Walewska, à la]]—method of preparing sole with a rich garnish of lobster, truffles, and [[Mornay sauce]] | |||
*[[Xingar]]—an important traditional Basque product, thin slices of porc preserved with salt | |||
*[[Yaourt]] (Yogurt)—relatively new to France, the French company Danone (Dannon), is now one of the world's largest producers | |||
*[[Youp gwad]]—a Breton speciality, a kind porridge of oats in milk with fresh pig's blood added | |||
*[[Ypocras]]—a medieval drink made from sweet wine and spices, served in Pérouges near Lyon | |||
*[[Zeste]] (zest)—green, yellow, or orange exterior part of the peel of citrus fruits, frequently grated and used as a flavoring; [[ziste]] is the bitter white part just below the ''zeste'' and is generally avoided | |||
*[[Zizi]]—a cocktail created in Lyon: Champagne mixed with two liqueurs, crème de cassis and crème de framboise |
Latest revision as of 05:44, 2 March 2024
- Andouille, andouillette—sausages
- Baguette—typical French white bread of elongated shape
- Baeckeoffe—thick Alsatian stew with potatoes, meat, and vegetables
- Blanquette de veau (old-fashioned French veal stew)—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 that can be either white or black (blood pudding)
- Bouillabaisse—fish stew of the Mediterranean area
- Bourride—Provençal fish stew similar to bouillabaisse
- Camembert—soft cheese made from cow's milk
- Cassoulet—slow-cooked bean dish garnished with meats, poultry, and sausage
- Charcuterie—dressed meat and cooked meat dishes such as sausages, salamis, and other pork products
- Chateaubriand—a large piece of filet of beef from the thickest part of the tenderloin
- Chaud-froid—cooked meat, poultry, or other foods served cold in a jellied sauce, in English sometimes used to describe the sauce only
- Choucroute—choucroute alsacienne—sauerkraut with sausage and meat; choucroute royale—made with champagne
- Civet—highly seasoned stew of wine and meat, classically made with "furred" game such as hare or rabbit; see salmi
- Confit—preserved meat, generally goose, duck, or pork, cooked slowly in a large quantity of fat
- Confit d'oie—preserved goose, a speciality of both Southwestern France and Alsace
- Coq au vin—chicken (originally rooster) prepared in wine in a method quite similar to that of boeuf bourguignon
- Cuisses de grenouille—frog legs, a specialty of both Provence and Alsace
- Cotriade—yet another type of fish stew, from Brittany
- Crème brûlée ("burnt cream")—dessert of a custard base with a hard caramel surface
- Crème Chantilly—whipped cream
- Crêpe—thin French pancake; crêpe de sarrasin or galette, with ham and cheese; crêpes de froment, crêpes Suzette
- Croissant (de beurre)—typical pastry (made with butter) often eaten for breakfast
- Demi-glace—brown sauce made by reducing an espagnole sauce until it becomes the basis for all the classic brown sauces in French cuisine
- Escargots de Bourgogne—snails prepared in the manner of 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); prepared whole, it is more expensive than pâté de foie gras, with which it is frequently confused
- Gratin dauphinois—a baked preparation of potatoes and various cheeses
- Herbes de Provence—a mixture of several herbs the composition of which varies
- Homard à l'armoricaine (also called "à l'américaine"—caused by a printing error on a Parisian menu)—lobster preparation in Brittany
- Île flottante (floating island)—rich dessert of island-like pieces of meringue floating on a dish of custard
- Jambon de Bayonne—the French equivalent of prosciutto, an air-dried salted ham from the area around the southwestern city of Bayonne
- Kir—cocktail made with crème de cassis and white wine, a specialty of Burgundy
- Kir royal—cocktail made with crème de cassis and Champagne
- Kirsch—a spirit made from fermented wild cherries, of which the best French distillers are in Alsace
- Kougelhoff—a cake speciality in Alsace
- Lamproie à la bordelaise—a lamprey-based speciality from the region around Bordeaux
- Langue de chat (Cat's tongue)—thin, flat, narrow cookies or biscuits somewhat like the tongue of a cat in appearance
- Matelote—yet another fish stew, incorporating either white or red wine
- Mayonnaise—thick cold sauce or dressing made from egg yolks, oil, and seasonings
- Melon au jambon de Bayonne—melon with cold Bayonne ham
- Mousse au chocolat—cold dessert of chocolat mixed with eggs and often whipped cream
- Navarin à la printanière—mutton or lamb stew with spring vegetables
- Oeufs à la bourguignonne or oeufs en meurette—eggs poached in red wine and served on croutons with a rich sauce made from the wine
- 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
- Pot-au-feu or potée normande—classic boiled beef and vegetables, sometimes with pork, sausages, and a whole chicken added
- Quenelles de brochet
- Quiche lorraine
- Ragoût—catch-all term for most stews
- Ratatouille
- Rognons de veau—calf's kidneys
- Roquefort—semi-hard blue cheese made from sheep's milk
- Sauce béarnaise—most famous of French sauces, made from egg yolks, melted butter, and aromatics
- Sauce hollandaise—sauce similar to béarnaise but with a flavoring of lemon juice
- Salade niçoise—salad speciality of the Côte d'Azur
- Salmi or salmis—highly seasoned stew of wine and meat, classically made with "feathered" game such as partridge or pheasant; see civet
- Saucisson de Lyon
- Soufflé
- 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—hearty cheese and potato dish from the Savoie region of eastern France
- Tête de veau—calf's head, chaud (hot), but also served as a cold variety of head cheese, generally called "tête de veau" in English
- Tripes à la mode de Caen—tripe speciality of Normandy
- Uranoscope—mediocre Mediterranean fish used in bouillaisse
- Vacherin—soft cheese made from cow's milk; also a dessert made with meringues, pastry, and various fillings
- Verveine du Velay—liqueur from the Auvergne, made from the juices of 32 plants
- Walewska, à la—method of preparing sole with a rich garnish of lobster, truffles, and Mornay sauce
- Xingar—an important traditional Basque product, thin slices of porc preserved with salt
- Yaourt (Yogurt)—relatively new to France, the French company Danone (Dannon), is now one of the world's largest producers
- Youp gwad—a Breton speciality, a kind porridge of oats in milk with fresh pig's blood added
- Ypocras—a medieval drink made from sweet wine and spices, served in Pérouges near Lyon
- Zeste (zest)—green, yellow, or orange exterior part of the peel of citrus fruits, frequently grated and used as a flavoring; ziste is the bitter white part just below the zeste and is generally avoided
- Zizi—a cocktail created in Lyon: Champagne mixed with two liqueurs, crème de cassis and crème de framboise