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…
Browsing Cuisine: French
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…
Princess Pudding
Serve the pudding with single cream.
Genoese Onion Tarts
Drain the anchovies, then soak in milk for 20 minutes. Drain again and cut into 12 even-sized strips.
Garlic Mushrooms
This dish is a fantastic accompaniment to any meat entree.
Drambuie Creams
Be careful not to whip the cream too stiffly otherwise the dessert may become too thick when the other ingredients are added. This is an unusual adaptation of the famous…
Chicken Catalan
Spanish chorizo sausages can be obtained at most good delicatessens, and are easily recognizable by their bright red appearance. They are made from pure pork flavored with pimiento (hot red…
Pissaladiere
Original recipes for Pissaladiere come from the South of France – and the ingredients used in this rich, tasty quiche are typical of the cuisine of that region.
French (savory) Omelets
The beauty of the French omelet is that it is so versatile – and relatively quick to make. Once the art of making a good omelet has been mastered, there…
Valentine Pork au Poivre
This Valentine's Day, cook up a little love with this decadent pork dish. Hearty and playful, this dish is perfect for any occasion.
Dairy Free Apricot Souffle
Apricot Souffle is a traditional dessert, but with a twist. Made without dairy, it's a healthy and luscious way to end your meal.
Dairy Free Fresh Tuna and Quails Egg Salad Nicoise
A light and refreshing salad that is healthy and full of flavor. This dish can be served at any time of the day, breakfast, lunch, or dinner.
Tarte Aux Abricots (Apricot Tart)
This Tarte aux Abricots (Apricot Tart) with a crumbly, buttery crust and sweet apricot filling is one of the most popular desserts in France.
Swordfish Provencal
Traditional French dish, Swordfish Provencal with vegetables in marinade with dry white wine is absolutely delicious.
Scallops Provencal
This dish is a French classic. These scallops are cooked in butter with garlic and parsley.
Red mullet with chicory
Classic French dish. The chicory gives the fish a wonderful earthy flavour and helps to soften its sometimes strong taste.
Button mushroom provencal
This classic French dish is made with mushrooms, shallots, white wine, tomatoes, French bread and olive oil.