French cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (straightened out the difference between fois gras (entier) and pate de foie gras, with which it is frequently mistaken; even French people are sometimes confused by this) |
imported>Hayford Peirce (rewrote the foie gras and pate items) |
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*[[Confit]] — preserved meat, generally goose, duck, or pork | *[[Confit]] — preserved meat, generally goose, duck, or pork | ||
*[[French fries]] — probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century | *[[French fries]] — probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century | ||
*[[Foie Gras]] — the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using [[gavage]] (force feeding). It is | *[[Foie Gras]] — the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using [[gavage]] (force feeding). It is prepared and eaten whole, and is far more expensive than pâté de foie gras, with which it is frequently confused. | ||
*[[Hollandaise|Hollandaise sauce]] | *[[Hollandaise|Hollandaise sauce]] | ||
*[[Mayonnaise]] | *[[Mayonnaise]] | ||
*[[Melon au jambon de Parme]] — Melon with cold Parma ham | *[[Melon au jambon de Parme]] — Melon with cold Parma ham | ||
*[[Pâté de foie gras]] — a pâté made from foie gras; it is cheaper and less desirable than the | *[[Pâté de foie gras]] — a pâté (paste) made from ground or puréed foie gras; it is cheaper and less desirable than the whole foie gras. | ||
*[[Soupe à l'oignon]] or [[Soupe à l'oignon gratinée]] — old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese. | *[[Soupe à l'oignon]] or [[Soupe à l'oignon gratinée]] — old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese. | ||
*[[Tartiflette]] | *[[Tartiflette]] | ||
Revision as of 12:00, 4 September 2007
Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.
- Bearnaise sauce
- Blanquette de veau
- Camembert
- Charcuterie
- Confit — preserved meat, generally goose, duck, or pork
- French fries — probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century
- Foie Gras — the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using gavage (force feeding). It is prepared and eaten whole, and is far more expensive than pâté de foie gras, with which it is frequently confused.
- Hollandaise sauce
- Mayonnaise
- Melon au jambon de Parme — Melon with cold Parma ham
- Pâté de foie gras — a pâté (paste) made from ground or puréed foie gras; it is cheaper and less desirable than the whole foie gras.
- Soupe à l'oignon or Soupe à l'oignon gratinée — old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese.
- Tartiflette
- Veal - Meat from very young calves.