French cuisine/Catalogs

Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.

• Andouille, andouillette - sausages
• Bearnaise sauce
• Blanquette de veau — veal stew in a rich white sauce
• Boudin - sausage
• Camembert
• Charcuterie
• Confit — preserved meat, generally goose, duck, or pork
• Confit of duck — preserved duck, a speciality of Southwestern France
• Cuisses de grenouille - frog legs
• 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.
• French onion soup (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.
• Hollandaise sauce
• Lyonnaise potatoes — a simple dish of fried potatoes and onions
• Mayonnaise
• Melon au jambon de Bayonne — Melon with cold Bayonne 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.
• Tartiflette
• Veal - Meat from very young calves.