French Cooking French Cuisine...
SOUPE A L'OIGNON GRATINEE (onion soup au gratin)

Serves 3 to 4
Soften the onions gently in the butter: they must not color. Pour in the consomm or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.
Remove and pour into an earthenware pot, or an ovenproof casserole.
Add the port beaten with the yolk of the egg. Stir well.
Place the pieces of toasted bread on the surface of the soup.
Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.
From "The Art of Simple French Cookery" by Alexander Watt
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Sep 24, White Bread Recipe: Real Restaurant Recipe Fabulous bread recipe from Real Restaurant Recipes is a favorite restaurant recipe for white bread and dinner rolls. Delicious bread recipe is secret restaurant recipe. Food Processor French Bread With Italian Herbs Admit it. Bread is your downfall. The minute you smell homemade bread you reach for the knife and butter. As delicious as it looks, restaurant bread can be disappointing. To get quality bread you may have to bake your own. This recipe will produce crusty French in record time. Lisa's Curried Cauliflower Recipe This is a deliciously unusual side-dish recipe for Curried Cauliflower that's simple and easy to prepare. The recipe is given to me by my good friend Lisa - we often enjoy this "side-dish" as a warm lunch during the fall along side a side salad and warm french bread. Thank You Lisa :)! -- posted by - Carla - Use mini pierogies in French onion soup I've never been fond of the soggy toast that floats atop French onion soup. A recipe from Mrs. T's solves that problem by substituting mini pierogies for the wet bread. This quick, easy recipe is fi... Recipe: Kalamata Caviar Ethnicity: Greek Source/History: "Spread this fast, easy olive, cheese and nut mixture on slices of warm French bread. The combination of distinct flavors is magnificent!" Yield: 1 cup. Extraordinary French Bread or "pain Terrifique" My family has passed this recipe down for 4 generations. It originally came from a family friend who lives on Lake Ponchatrain (south Louisiana by New Orleans) You can use creole mustard for a spicier loaf. -- posted by Sherrybeth
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French Recepies
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The use of herbs and seasoning is also of great importance in both simple and classic French cooking.
Here I have deliberately avoided naming, or advising the use of bottled flavoring products for these recipes.
Instead, I give the different proportions for various herbs to be employed in their preparation.
The judicious use of herbs and seasoning can, and does, make such a difference to soups and stews.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.
From "The Art of Simple French Cookery" by Alexander Watt
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From "The Art of Simple French Cookery" by Alexander Watt
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