French cuisine is known throughout Europe and the world for his own, and rightly so - French cuisine is the rule in the world as one of the most elegant and refined.
French cuisine, there are some dishes on the origins of the region are considered national dishes, eaten throughout France, and others with specific. A common factor in all French dishes is an emphasis on good quality ingredients (especially local produce), and carefulPreparation.
World Cuisine
Here are some popular French dishes:
- Bouillabaisse - fish soup, a native of Marseilles. Normally, a variety of fish and seafood will be used to cook the soup, and the celery, leeks, onions and tomatoes. The stew and the fish are usually served in separate bowls, with the stew poured over French bread and topped with bread crumbs, oil and chilli (rouille).
- French onion soup - a soup of onions and beef broth, garnished withCheese and croutons. According to legend, the soup was invented by King Louis XV of France.
- Coq au vin - chicken fricassee with wine, bacon, mushrooms and garlic. Traditionally, the old taps are used in the shell because they contain more connective tissue, in a broth.
- Beef Bourguignon (French: Boeuf Bourguignon) - garnish beef stew cooked in red wine, garlic and herbs, carrots, onions and flavored with speck (bacon fat from the back) and then withOnions and mushrooms.
- Escargot - Country cooked snails with garlic butter - often served as an appetizer.
- Blanquette de veau - veal cooked mushrooms and onions in a sauce of thick cream.
- Pot-au-feu - A spicy beef and vegetable stew. Generally, carrots, celery, leeks, onions and beets are used in the shell.
- Quiche Lorraine - A dish baked with cream, eggs and bacon (but not a traditional cheese) made in the crust. When the onions are added, the dish known asAlsatian Quiche.
- Andouillette - A traditional French sausage from Lyon, Troyes and Cambrai. It can be eaten hot or cold, and has a very strong odor that some find it very unpleasant, and is much more than an acquired taste. Please note: The version of the prepared Andouillette sold in the U.S. is not the same!
- Crepes - thin pancakes made from wheat flour. A native of Brittany (French Bretagne), are available in both savory (salées crepes) and sweet(Crêpes sucree) variety.
- Chocolate Mousse - A sweet creamy egg and cream and flavored with chocolate.
- Crème brûlée - a pudding made base, usually flavored with just vanilla, and topped with a hard layer of caramel with the sugar burns under the grill or other sources of intense heat.
- Eclair - A void left fresh pasta and filled with custard (pastry cream), cream or whipped creamCream, then topped with chocolate icing.
- Profiteroles - Small pastry with pastry cream (custard) or whipped cream filling. Often served with chocolate sauce.
French recipes
0 ความคิดเห็น:
Post a Comment