French cuisine/Catalogs: Difference between revisions

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*[[Bearnaise sauce]]
*[[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
*[[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 (blood pudding)
*[[Boudin]] - sausage (blood pudding)
*[[Bouillabaisse]] - fish soup (hot-pot)
*[[Bouillabaisse]] - fish soup (hot-pot)

Revision as of 20:07, 17 December 2009

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An informational catalog, or several catalogs, about French cuisine.


Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.