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 consommé 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
| Recipes French Cooking |
Recipe: French Chocolate Cake Ethnicity: French
Source/History: "This is typical of a French homemade cake - dense, dark, and delicious. The texture is very different from a sponge cake, and it is excellent dusted with confectioners' sugar and served with whipped cream." Original recipe yield: 1 - 9 inch cake.
Recipe: Patti's Mussels a la Mariniere Ethnicity: French
Source/History: "This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams." Original recipe yield: 6 servings.
Recipe: Rosemary and Peppercorn Chicken Ethnicity: French
Source/History: "A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine." Original recipe yield: 2 servings.
Italian Shepherd's Pie (Italian Pate Chinois)
Pate chinois is a French-Canadian specialty and this has a different twist - it uses ground veal and hot italian sausages. It is sooooo good! Got this recipe in a French magazine - will try to translate as best as I can! -- posted by Redsie
Japanese Style Crisp Chicken Wings
This recipe comes from the Canadian Japanese Cookery dating back to 1983. A very simple but tasty chicken recipe. -- posted by William (Uncle Bill) Anatooskin
Recipe: Carni Aravada Ethnicity: Mexican
Source/History: "This is a chili and meat recipe which can be used for chili and beans or eaten with French fried potatoes." Original recipe yield: 4 servings.
Recipe: Baked French Toast with Cherry Topping
Title: Recipe: Baked French Toast with Cherry ToppingCategory: Health Fact RecipeCreated: 8/15/2006Last Editorial Review: 8/15/2006
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French Recepies
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Whenever possible, use dry white wine, wine vinegar, and fresh, unsweetened cream in cooking.
And when I mention butter, I mean pure butter, and not a substitute.
Brillat-Savarin, the celebrated author of The Physiology of Taste, claimed that one of the basic principles of cooking was the use, in the kitchen, of the finest quality table butter.
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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