Browsing Cuisine: French
Clafoutis Pancake
Clafoutis Pancake: tender, sweet, and delicate. A beautiful dessert that is perfect for any occasion.
Apple Clafoutis Pancake
Apple Clafoutis is a giant fruit pancake, normally served and eaten hot.
Cheese Souffle (Souffle De Fromage)
This cheese souffle recipe is a classic dish that's easy to make with a few simple steps.
Onion Soup (Soupe a l’oignon)
The classic French onion soup recipe is a hearty, warm, and satisfying dish. It's made with beef stock, onions, butter, and cheese.
Apple Flan (Tarte Aux Pommes)
Apple Flan recipe is a delicious dessert that is easy to make and perfect for any occasion.
Meat and Vegetable Soup (Soupe Albigeoise)
This is one of the traditional soups of southwestern France. The confit d'oie or pressed goose, which is a specialty of the area, should be included if the soup is…
Boned Chicken Breasts with Pâté
When Rossini became tired of being a musical prodigy he turned to cooking and one of his ''cooking friends was the great French chef Auguste Escoffier, who created Supremes de…
Breast of Veal with Spinach (Tendrons De Veau Aux Epinards)
This inexpensive country dish utilizes two of France's favorite vegetables, spinach and sorrel. If you find it difficult to obtain fresh sorrel, use all spinach instead.
Pork Pie (Tourte De Porc)
If you like the idea of having your own homemade pork pie, then this recipe is for you.
Trout with Almonds (Truites Aux Amandes)
The trout is moist and tasty, with a crispy skin. The almonds are hearty and flavorful.
Veal Cooked with Mushrooms and Wine (Veau Marengo)
Legend has it that a version of this recipe {using chicken) was created by Napoleon's cook just after the Battle of Marengo – hence the rather unusual name.
Beurre manié (Flour and Butter Paste)
Beurre mani (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together,…
Pâte Crepes (Crepe Batter)
This is a basic crepe batter–to make a savoury version sift 1/2 teaspoon of salt with the flour at the beginning of the recipe: to make a sweet batter, beat…
Sauce Bechamel (White Sauce)
This is the single most important sauce in the whole of French cooking and is reputed to have been introduced into the national cooking repertoire during the reign of Louis…
Provencal Fish Stew
This is a simplified version of the classic Provencal fish stew known as bouillabaisse. Rouille sauce is a traditional accompaniment. Buy as wide a variety of fish as possible. Choose…