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 |
French Bakery/Cafe in Suffolk New York
This is a well established French Bakery/Cafe located in an upscale North Shore Village. Daily offerings include Specialty coffees, Award Winning French Pastries, delicious soups, hearty sandwiches, savory quiches, salads and more. It is a favorite among many in the community.
Like most things French, slightly intimidating. (Review of Belle Epicurean)
Author: Eve L. Review of: Belle Epicurean Belle Epicurean is a cute little cafe with yummy pastries and sandwiches. The entrance is on 4th Avenue, but it's part of the Fairmount Olympic Hotel--so fairly upscale. Diplomas from "Le Cordon Bleu" are displayed on the wall. The specialty is the stuffed brioche buns--but I think the sandwiches and sweet pastries are better. The buns seemed a bit dry to me. Check it out for the pastries though.
Sofia Coppola lets them eat pastries
You make a movie about Marie Antoinette -- one that indulgently concentrates on the "fun years" at Versailles before the French Revolution put an end to all of that -- and some critics are bound to call for your heads....
French Martinis with the Cocktail Diva
Aug 23, 2006 (Wed): Ooh la la! For a sophisticated and refreshing cocktail, come learn how to make the French Martini! Taste and get a recipe to take home.
Oct 17, French Onion Soup Recipe: Real Restaurant Recipe
Easy French Onion Soup Recipe from Real Restaurant Recipes is a favorite restaurant soup recipe. Restaurant soup recipe easy to make at home.
Recipe: Salade Composee Ethnicity: French
Source/History: This recipe is by courtesy of Madame Carrera of Toulouse, France. She is a very kind and generous hostess who taught my daughter to better enjoy cooking!
Baker (Horseshoe) (Harrahs Entertainment)
ESSENTIAL DUTIES & RESPONSIBILITIES: Prepare and bake rolls as indicated by recipe. Prepare, bake and finish croissants, danish pastries and muffins per recipes. Prepare various dough, quiche and fillings as required by requisitions. Location: ROBINSONVILLE, MS Source: Jobs.net
Recipe: New York Knish - Yo! Ethnicity: Jewish
Source/History: "Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!" Original recipe yield: 12 pastries.
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French Recepies
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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
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From "The Art of Simple French Cookery" by Alexander Watt
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