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
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Lydie's Pie Crust / Apple Turnovers
The best recipe in my arsenal: my aunt Lydie's famous french pie crust. Perfect for use in making mini apple turnovers. -- posted by Stef In Sac
Recipe: Red Bell Pepper Coulis Ethnicity: French
Source/History: "A tasty sauce made from red bell peppers that goes very well over chicken as well as fish." Original recipe yield: 4 servings.
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: 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.
Recipe: Reveillon Tourtiere Ethnicity: Canadian
Source/History: "A French Canadian meat pie usually served Christmas eve, this pie has a lightly spiced and herbed pork filling with a pastry crust." Original recipe yield: 1 -9 inch pie.
Oct 2, Easy French Toast Recipe: Real Restaurant Recipe
No secret restaurant recipe for this easy French Toast Recipe and favorite restaurant recipe from Real Restaurant Recipes but the results are delicious. Recipes tells how to make French Toast.
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.
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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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