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: 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.
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: French Green Beans Ethnicity: French
Source/History: "Frozen green beans get tasty herb flavor from rosemary and basil while toasted almonds add crunch." Original recipe yield: 2 servings.
Recipe: La Salade d'Aubergines Ethnicity: French
Source/History: This recipe was given to my daughter by her French homestay mother. I am grateful that Madame Carrera has taught my daughter to better enjoy good food and cooking!
Recipe: Fall French Onion Soup Ethnicity: French
Source/History: "This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons." Yield: 6 servings.
Recipe: Microwaved Potatoes Lyonnaise Ethnicity: French
Source/History: "In just minutes you'll be serving up this savory dish of potatoes and onions microwaved with garlic, spices and herbs." Original recipe yield: 6 servings.
Recipe: Quiche Lorraine Ethnicity: French
Source/History: "Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!" Original recipe yield: 1 - 9 inch pie.
|
French Recepies
|
|
Most of the recipes given here are timed according to the use of earthenware pots, and copper and enamel pans, as distinct from aluminum utensils. But it is not every home that is in possession of such ware.
So, if it has to be aluminum, then use the heavier kind, so as to be able to cook these dishes d la minute (i.e. for the exact time given).
If thin aluminum pans are employed, then care must be taken to adjust accordingly the prescribed cooking time; for the food in the thin aluminum pan will heat centrifugally and cook too rapidly, instead of heating gradually and retaining a steady, even, overall temperature.
This is of major importance in cooking.
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
French Cooking | French Cuisine Recipes
|
 |
. Outback bread recipe
... squaw bread recipe, sqwiw breed reipe , recipe french bread, recip flench brheaid resources. bread ... ... on croissant bread pudding recipe. Get info on croisant braed puddynt recip depends on ...
http://www.guestbooks9.co ...ack_bread_recipe.html |
Information about "French Croisant Recipe" on the Web
