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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No, just as the cost of advertising adds to the cost of famous name products like Heinz, Betty Crocker,Campbells, and Proctor and Gamble. The solution is the one I and millions of others use-buy the same product without the famous name. Brands like Springfield, Kroger, Von's, and Albertson's have the same ingredients and cost much less.
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Hello My name is Bernard and I live in Paris I am a French native and I organize one week French intensive courses in Paris Beginner level) I propose the following Morning 2 hours per day learning Afternoon visit a famous site/monument Eiffel Tower and Montmartre Cruise on river Seine and Champs Elyses Versailles castle River Loire castles the champagne cellars of Epernay Course Content Introduction presentation profession hobbies hotel restaurant bank shops transports directions constructing basic sentences etc. Accommodation hotel near Paris Participation inclusive of accommodation food (breakfast lunch and dinner) French course and site visits. Courses commencing from January 2007. Please contact for start date or more details Email bernardbrignol@yahoo.fr Tel +33675595049
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Learn French language (Melbourne)
Hello My name is Bernard and I live in Paris I am a French native and I organize one week French intensive courses in Paris Beginner level) I propose the following Morning 2 hours per day learning Afternoon visit a famous site/monument Eiffel Tower and Montmartre Cruise on river Seine and Champs Elyses Versailles castle River Loire castles the champagne cellars of Epernay Course Content Introduction presentation profession hobbies hotel restaurant bank shops transports directions constructing basic sentences etc. Accommodation hotel near Paris Participation (900e or 750e )inclusive of accommodation food (breakfast lunch and dinner) French course and site visits. Courses commencing from January 2007. Please contact for start date or more details Email bernardbrignol@yahoo.fr Tel +33675595049
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Chocolate - Another Thing The French Are Famous For
France is famous for many things, such as the Eiffel Tower, and high fashion. They are also famous for their rich cuisine such as crepes and quiche lorraine. They are well noted for their pastries, wine and of course, chocolate.
Limerick #21401 on burgher, burger by Dottie
The Burghers of Calais, poor guys, Are hungry, besieged? hear their cries! "We need food! Can we live? Oh, what wouldn't we give For a burger, a Coke and some fries!"The Burghers of Calais (Les Bourgeois de Calais) is a famous sculpture by Auguste Rodin, completed in 1888. It commemorates an occurrence in 1347 during the Hundred Years' War, when Calais, an important French port on the English Channel, was under siege by the English for over a year. A copy can be seen in London, near the Houses of Parliament.
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French Recepies
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It really is worth the effort to spend the little extra money, time and trouble in buying and cooking just the required amount of top-quality food, instead of playing around with an unnecessary amount of the second-best.
It should be borne in mind that the presentation of a carefully prepared dish is of considerable importance.
For example, it can make a great deal of difference as to how my Indo-Chinese Curry* dish is arranged and set on the table.
It can easily be made to look both attractive and appetizing.
Lack of interest or imagination will result in the opposite, distressing, effect.
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
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From "The Art of Simple French Cookery" by Alexander Watt
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