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 |
Chicken With Red Onions & Mushrooms
This is a tasty recipe I've recently acquired through a Dutch supermarket magazine. It's simple enough for week night meals, yet will also work well when having your favorite friends over for a weekend dinner. Served best along side rice or homemade tagliatelle pasta with freshly baked French bread and a glass of light Bordeaux. -- posted by - Carla -
Delicious French Fry and Pork Chop (Or Chicken) Bake
Chicken breasts or pieces can be used in place of the pork chops, also frozen thawed tater tots in place of the chopped crinkle fries if desired, and you can use two cans French fried onion rings if desired, one for the filling and one for the top. For this recipe use thicker-cut pork chops not fast-fry. -- posted by KITTENCAL
Oct 26, Artichoke Chicken Saute Recipe: Real Restaurant Recipe
A delicious restaurant recipe for artichoke chicken saute from Real Restaurant Recipes is a favorite restaurant recipe and an easy restaurant recipe for chicken stir fry.
Recipe: chicken stir-fry with eggplant and basil
Chicken stir fry -- a healthy recipe from Mayo Clinic to help you enjoy a healthy diet.Sponsored by:Chemotherapy.com - http://www.chemotherapy.com (Source: MayoClinic.com Recipe of the Day)
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: French Olive and Brie Pizza Pie Ethnicity: French
Source/History: "Lindsay® Black Olives and brie cheese, with a little help from fresh roma tomatoes and grated Parmesan, manage to pull off one heck of a tasty homemade pizza pie! Brush the crust with Dijon mustard before baking for added brightness of flavor and a touch of spice." Yield: 6 servings
(Bad Kitty/107793) - Stir-fry> I rarely use a recipe per se. I just stir-fry veggies of choice or
Stir-fry> I rarely use a recipe per se. I just stir-fry veggies of choice or I buy one of those packages of frozen stir-fry vegetables and add whatever cut-up meat I am in the mood for. As for sauces, I like to use House of Tsang stir-fry sauces...my favorite is Saigon Sizzle. YUM
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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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