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 |
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A company in south China has developed the nation Â’s first cooking robot, equipping it with the skills to cook thousands of traditional dishes.
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Alerting you to timesaving tips or potentially disastrous situationslike leaving risotto in traditional for dummies style, life is made easier by icons unattended, which can lead to a big sticky vat of goo Typically has lots of pasta and sausages emiliaromagna, one of the richest areas in italy, Salami, mortadella, coppa and zampone meat products common in antipasti meaning big leg are manufactured Northern italian dishes tend to and german cuisines be somewhat influenced by french To purchase transactions please contact the vendor for all inquiries related
French cooking class with a selection of nice French wines
Jan 20, 2007 (Sat): Cooking friends meet monthly to cook casual and traditional French food in Shibuya. Learn about cooking with an experienced native teacher and speak French, English or Japanese in an international and relaxed atmosphere. After cooking you eat your dishes and drink a selection of nice assorted French wines. Easy French cooking for everybody. Reservation needed.
Today's Birthday Boy: (Georges)Auguste Escoffier [10/28/1846]
Georges Auguste Escoffier (28 October 1846 ? 12 February 1935) Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, the founder of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to...
rec.food.cooking FAQ and conversion file
Archive-name: cooking/faq Maintained-by: Victor Sack LAST UPDATED 20 June, 2006 - Balsamic Vinegar and Traditional Balsamic Vinegar - new section 6 (History and Lore of the rec.food.cooking) - section 11 ("Unofficial" rec.food.cooking Web site) update ------------------------------ ------------------------------ ----------
Lighter Pie Crust from Cooking Light Magazine
Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it! -- posted by Ryan T
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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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