Chapter:
FRENCH CUISINE
13th section page

Cold snacks
FRENCH COLD SNACKS

For details on the preparation of CLASSIC MAYONNAISE, PROVENCAL MAYONNAISE and mayonnaise with additives, see p.

Ingredients
For 8 boats: for the dough - 100 g flour, 50 g butter, 1 pinch of salt;
for the filling - 70 g butter, 30 g soaked anchovy fillets, 8 anchovies (fillets) in vegetable oil, 2 raw eggs, 8 black olives.

Take the butter out of the refrigerator. Pour the flour on the board in a slide, make a recess in the center, put 50 g there butter, cut into small pieces, a pinch of salt, mix quickly, add a little water, mix thoroughly until smooth, form a ball and leave for 1 hour.
Meanwhile, boil the eggs for 10 minutes, cool completely under running cold water.
Heat oven to moderate temperature.
Lubricate 8 molds in the form of a boat with butter; Spread the dough on a board, roll it out 2 mm thick, cut into 8 pieces, put in molds, press down well in all places, put a few dry beans on the bottom so that the dough does not swell, and place in the oven for 12-15 minutes .
When the dough is golden brown, remove the boats from the mold and cool completely.
Crush the soaked anchovies in a mortar, adding a little 60 g of butter; mix everything thoroughly until a homogeneous mass is obtained, without placing the anchovy oil in the refrigerator.
Remove pits from olives.
Peel the eggs from the shell and cut into slices.
Using a syringe, fill the boats with anchovy oil, put a slice of boiled egg, a slice of anchovy with vegetable oil and an olive.

Ingredients
For 8 boats: 150 g dough (100 g flour, 50 g butter, 1 pinch of salt), 2 raw eggs, 1 can of crab, 1 avocado, 20 g butter, 1 lemon, 2 tbsp. spoons vegetable oil, 1 pinch of hot capsicum, salt, black ground pepper.

Prepare the dough (see above “Boats with anchovy oil”), place in the refrigerator and remove for 30 minutes. before use.
Heat the oven to a moderate temperature; Grease 8 molds in the form of a boat with butter.
Spread the dough on a board, roll it out 2 mm thick, cut into 8 pieces, put into molds, adding a few dry beans to the bottom of each so that the dough does not swell, and place in the oven for 15 minutes.
Boil eggs for 10 minutes. and cool completely under running cold water.
When the boats are ready, take them out of the oven and cool.
Cut the avocado into 2 parts, remove the seeds, take out the pulp with a small spoon, mash to a puree state.
Squeeze the lemon, salt and pepper the resulting juice, add a pinch of hot pepper, vegetable oil, beat with a fork, mix the sauce with the avocado puree.
Strain the contents of the can of crabs, coarsely crumble, carefully selecting all the cartilage.
Fill the boats with avocado puree, put the crabs on top.
Peel the eggs, cut in half, select the yolks, pass through a sieve and put in boats, decorate with a little egg whites, cut into strips.

Ingredients
For 8 boats: 8 coffee spoons of red caviar, 1 jar of salmon in its own juice, 15 g of heavy cream, 1 lemon, salt, black pepper.

Squeeze out the lemon; strain the contents of a can of salmon; beat salmon, lemon juice, cream, salt, black pepper in a mixer.
Fill the boats with the prepared mixture using a syringe, put a coffee spoon of red caviar on top, serve chilled.

Ingredients
For 8 boats: 1 can of tuna in its own juice, 3 tbsp. spoons of mayonnaise sauce (see page "Traditional French sauces..."), 1/2 tomato, 1/2 lemon, 8 olives, 1 bunch of parsley, salt, ground black pepper.

Prepare 8 boats (see "Anchovy Oil Boats" above).
Squeeze out half a lemon; strain the contents of the can of tuna, chop and mix with mayonnaise, add lemon juice, salt, pepper generously and mix thoroughly again. 1/2 tomato cut into 4 pieces, each piece in half; rinse and finely chop the parsley; remove pits from olives.
Fill the boats with the prepared mixture, decorate with tomato slices, olives, parsley.
Serve chilled.

Ingredients
For 4 persons: 120 g Roquefort, 120 g butter, 1 cup breadcrumbs, 1 tbsp. a spoonful of cognac, 1 pinch of bitter capsicum.

Remove the butter from the refrigerator 30 minutes before. before cooking.
Grind roquefort in a large plate, add softened butter, cognac and a pinch of hot pepper, mix everything thoroughly until a homogeneous mass is obtained.
Take the prepared mixture with a teaspoon and roll in breadcrumbs, without squeezing and forming small balls, then place in the refrigerator.
Before serving, insert a toothpick into each ball.

Ingredients
For 4 persons: 8 small fresh brioches, 120 g of liver mass, 1 small truffle, 150 g of fresh cream, 1 tbsp. a spoonful of port.

For brioches (see page ), cut off the top. In the remaining part, make a notch about 1/2 cm.
Cut the truffle into shavings; Soften the liver mass with a fork, add port wine, truffle, beat vigorously with a fork until a homogeneous mixture is obtained.
Put the contents on crushed ice, add cream and mix thoroughly.
Fill the hollows of the brioche with the prepared mass and immediately serve it to the table.

Ingredients
For 4 persons: 4 large lemons, 1 can of canned tuna in its own juice, 2 gherkins, 2 sprigs of celery, 1 a raw egg, 6-7 art. tablespoons of vegetable oil, 1 coffee spoon of mustard, 1 dessert spoon of vinegar, 1 tbsp. a spoonful of capers, 2 cloves of garlic, a few sprigs of parsley, 1/2 coffee spoon of paprika, 1 small pinch of hot capsicum, salt, black pepper.

Cut off the upper part of the lemons from the side, make a notch in the pulp with a small spoon, cut off the part of the lemons on the other side without damaging the pulp, for their stability.
Squeeze the pulp of lemons to make 2 tbsp. spoons of lemon juice.
Rinse parsley and celery.
Open a can of tuna, strain, and pass the contents through a meat grinder to obtain puree.
Peel the garlic cloves, crush and mix with the tuna puree.
Very finely chop the gherkins, celery, parsley, capers and add to the tuna puree.
Prepare mayonnaise: break the egg, separating the yolk from the protein; put the yolk in a bowl with mustard, salt, pepper, beat, gradually adding vegetable oil, until a very concentrated mixture is obtained, put hot pepper, vinegar, mix everything thoroughly.
In tuna puree, add lemon juice, cooked mayonnaise, mix thoroughly until a homogeneous mass is obtained.
Fill it with lemons above the edges - in the shape of a dome, decorate with small lemon slices, mustard, sweet pepper slices or just lemon zest.

Ingredients
For 6-8 people: 1 gutted hake (2 kg), 3 liters of instant broth; for garnish - 1 head of lettuce, 4 raw eggs, 4 small round tomatoes, 12 large champignons, 3 tbsp. spoons of Ketchup sauce, 4.5 lemons, 1 tbsp. a spoonful of butter, salt, black pepper;
for mayonnaise and green sauce - 4 egg yolks, 1.5 tbsp. spoons of mustard, 1/2 l of vegetable oil, 1 bunch of sorrel, 1 bunch of spinach, 2 tbsp. spoons of capers, 3 gherkins, salt, black pepper.

Prepare the broth: rinse the fish, dry it, place it in a bowl for cooking fish, add water and bring to a boil over low heat, leave to boil for 20 minutes, then cool in the broth.
Prepare a side dish: cut the lemons, squeeze the juice; separate the mushroom legs from the caps; wash the hats, dry them, put them in a small saucepan together with 1 tbsp. a spoonful of butter and 1 tbsp. a spoonful of lemon juice, salt, pepper; close the lid, leave on low heat for 10 minutes, cool. Within 10 min. boil eggs, cool under running cold water, peel, put aside.
Carefully peel the lettuce without damaging the leaves, rinse, dry and set aside. When the fish has cooled, strain it, remove the backbone and remove the skin; put the lettuce leaves on a dish, put the fish on them. Cut lemons into slices, leave 1.5 lemons whole; cut eggs into slices; rinse the tomatoes and cut into beautiful slices. Strain the mushroom caps.
Prepare mayonnaise: pour the yolks into a bowl, put mustard, salt, pepper, beat, gradually adding vegetable oil, place in a cold place.
Prepare the green sauce: wash and dry the spinach leaves, remove the stems; rinse and dry the sorrel, remove the stems. Boil salted water in a small saucepan, put spinach leaves, sorrel and boil for 15 minutes; cool, strain, squeeze to obtain juice, pass through a sieve; Finely chop the gherkins and strain the capers.
To get a green sauce, you need to combine half the mayonnaise with the rest of the lemon juice, spinach and sorrel puree, finely chopped gherkins and capers.
Fill one syringe green sauce, the other - mayonnaise.
Put mushroom caps around the fish with the reverse side, fill them with green sauce, put a strip of mayonnaise around.
Arrange slices of lemon along the edge of the dish, on each slice - a circle of tomato and a boiled egg.
Garnish the fish itself with green sauce and mayonnaise in the form of a winding path, lemon slices, decorating them with Ketchup sauce and mayonnaise.
Cut the remaining lemons into cloves and place the fish at the head and tail and make a green sauce border.

Ingredients
For 6 persons: 1 peeled and gutted hake (1.5 kg), 100 g green olives, 2 tomatoes, 6 raw eggs, 1 small bunch of parsley, 50 g red caviar, 2 liters of water;
for mayonnaise - 2 raw eggs, 1 tbsp. spoon of mustard, 250 g of vegetable (olive) oil, 1 dessert spoon of vinegar or lemon juice, salt, ground black pepper.

Prepare the broth: rinse the fish and dry it completely, immerse in water and simmer for 20 minutes. Remove from heat and cool in the broth, then strain, remove the skin, remove the backbone and put on a dish.
Prepare mayonnaise: break the eggs, separating the yolks from the proteins; pour the yolks into a bowl, put the mustard, salt, pepper, beat until thick, gradually adding vegetable oil.
Rinse parsley, dry, finely chop, mix with mayonnaise, adding vinegar.
Boil eggs for 10 minutes. and cool completely under running cold water.
Cut 3 eggs in half, remove the yolks and finely chop; Separately, finely chop the whites.
Remove the pits from the olives, finely chop, decorate the dish on which to put the fish.
The remaining boiled eggs cut in half, remove the yolks, chop with a fork, mix with 4 tbsp. spoons of mayonnaise, fill the proteins with this mixture; Wash the tomatoes and cut into slices. Put 6 beautiful circles of tomatoes on the fish, on them - half the eggs and decorate them with red caviar; put the rest of the red caviar on the fish.
Serve with mayonnaise prepared with parsley.

Ingredients
For 8-10 persons: 1 lobster (2 kg), 1 bunch of garni, 1 piece of stale bread crumb, 7 carrots, 2 onions, 300 g of wine vinegar, 3 turnips, 100 g of green beans, 80 g of shelled peas, 8 raw eggs +2 egg yolks, 1 tbsp. spoon of mustard, 250 g of vegetable oil, 1 tbsp. spoon of lemon juice, 8 small tomatoes, 1 large truffle, 8 lettuce leaves, 20 g of gelatin, 1 dessert spoon of tomato sauce, 1 large bunch of parsley, bitter capsicum, large and fine salt, 1 tbsp. a spoonful of black peppercorns.

Peel 5 carrots and onions, cut into thin slices, put in a large saucepan with a bunch of garni and a pinch of coarse salt, add 5-6 liters of water, bring to a boil and leave to boil for 10 minutes.
In the meantime, put the lobster on the board, bandage it so that it fits in the pan, put it in water, add vinegar and leave to boil for 30 minutes; then put black peppercorns, boil for another 10 minutes, remove from heat and cool in the broth. Rinse and peel the remaining carrots, turnips, green beans, chop very finely. Boil salted water in 3 pots. In the first - put carrots and turnips, in the second - green beans, in the third - peas, boil for 10 minutes without closing the lid, strain, rinse cold water and dry on absorbent paper.
Strain the cooled lobster, untie, free from the shell without damaging the flesh, remove the fatty parts, put in a bowl, remove the pulp from the chest part and cut. Cut the flesh of the tail into medallions, so that you get 8-10 pieces, place in the refrigerator.
Prepare mayonnaise from 2 beaten egg yolks, mustard, vegetable oil, lemon juice, salt and black pepper. Combine half the amount of mayonnaise with the fatty parts of the lobster left in the bowl, add well-strained vegetables, mix thoroughly. Boil the eggs for 10 minutes, cool under running cold water, peel, cut in half, remove the yolks, mash, mix with the remaining mayonnaise, add tomato sauce, mix thoroughly, fill the syringe with the mixture and squeeze it onto the halves of the egg whites. Rinse and dry lettuce leaves and tomatoes; cut off the top of the tomatoes, choose the inside, salt and pepper inside, fill with a mixture of mayonnaise.
Prepare gelatin jelly, pour over the spiny lobster medallions and place in the refrigerator. Cut the truffle into slices, cut out elements of various configurations from them, moisten 2 tbsp. spoons of thawed jelly, put on lobster medallions, place in the refrigerator.
Cut a piece of stale bread crumb in the form of an inclined plane, put the chopped chest part of the spiny lobster on top. Arrange lettuce leaves on a dish, spiny lobster medallions - on the chest; garnish with stuffed tomatoes and eggs. Separately, serve the vegetable mixture and the remaining mayonnaise.

Ingredients
For 4 persons: 4 very ripe melons, 4 very thin slices pork ham, 4 tbsp. spoons of port.

Cut melons in half, art. remove the seeds with a spoon.
Form the pulp into small balls using a spoon in the form of a small ladle.
Cut the ham slices into 5 cm squares, arrange on plates along with melon balls.
Pour port wine over each serving and serve very cold.

Ingredients
For 12 mini skewers: 150 g Emmental or Comte cheese, 12 cocktail sausages, 3 small round tomatoes, mustard; 12 wooden skewers.

Rinse and dry the tomatoes, cut into 4 parts, remove the seeds.
Cheese cut into 12 cubes.
Thread a cube of cheese, sausage and 1/4 tomato onto each skewer.
Put the skewers on a dish and serve the mustard separately.

Ingredients
For 40 sandwiches: 1 stale roll rye bread, 200 g semi-salted butter, 100 g walnuts, 8 thin slices of ham.

Cut the bread into slices of a cylindrical shape no more than 3 mm thick, spread with butter.
Peel the nuts from the shell and crush.
On one half of each slice of bread put a slice of ham, on the other - crushed nuts.
Cover one half with the other.
Cut each slice into 8 pieces.
Restore the cylindrical shape, put back into the recess of the roll, cover with a lid on top; Serve chilled.

Ingredients
For 8 persons: 350 g of rice, 75 g of raisins, 1 cup of weak tea, 3 tbsp. tablespoons vegetable oil 1 sweet red pepper 1 sweet green pepper 1 garlic clove 1 thyme sprig 1/2 bay leaf 2 dozen crushed shelled hazelnuts 2 tbsp. spoons of pine nuts, salt, black pepper.

Rinse raisins, put in warm tea and leave until cooked.
Measure the volume of rice. To boil water.
Peel and crush the garlic.
Heat the vegetable oil in a saucepan, put the rice, stirring with a wooden spoon. When the grains become dull, pour hot water at the rate of 2 parts of the volume of water per 1 rice, salt, pepper, add garlic, thyme and bay leaf, close the lid, boil over very low heat for 16 minutes, leave to cool .
Rinse the sweet pepper, remove the seeds, cut the flesh into small strips.
When the rice has cooled, remove the thyme sprig and bay leaf; strain raisins; sprinkle rice with sweet pepper, raisins, hazelnuts, pine nuts, mix, decorate, serve chilled.

Ingredients
For 4 persons: 1 snipe, 3-4 slices of lard, 200 g minced veal, 200 g thin sausages, 1 raw egg, 1 glass of liqueur, 2 pcs. shallots, 1 tea cup of breadcrumbs, 1 pinch of black pepper, 2 tbsp. tablespoons flour, salt, black pepper.

Singe the bird, remove the goiter, separate the loin with a sharp knife; free the rest of the pulp from the bones, chop with the lungs, stomach, heart and liver.
Break the bones coarsely, put in a saucepan, pour a glass of water, salt, bring to a boil, boil until 3 tbsp. spoons of liquid.
Finely crumble the bread crumb.
Strain the liquid after boiling the bones, add the bread crumb and mix well.
Peel and finely chop the shallot.
In a bowl, put the poultry pulp, breadcrumbs, minced veal, sausages, turned through a meat grinder, raw egg, shallots, pour over with liquor, put the nigella sowing, salt, pepper, mix thoroughly.
Cover the inside of the clay pot with 1-2 slices of lard, put half the amount of minced meat on the bottom, snipe fillet on top, cover with the rest of the minced meat; cover everything with the remaining slices of lard.
Dilute flour in 1 tbsp. spoon of water and pour the contents of the pot, hermetically close the lid and place in an oven with a moderate temperature for water bath for 2 hours, remove from the oven, cool, put in the refrigerator for 24 hours, serve cold.

Ingredients
For 6 persons: 1 rabbit hindquarters + 1 rabbit liver, 500 g pork back, 1/2 kg veal brains, 125 g minced sausages, 150 g chicken liver, 1 raw egg, 5-6 slices of lard, 1 liter of dry white wine, 1 tbsp. spoon of vinegar, 1 tbsp. Madeira spoon, 2 onions, 4 pcs. shallots, 1 clove, 2 bay leaves, 100 g butter, 2 tbsp. tablespoons flour, salt, black pepper.

Separate the pulp of the rabbit; cut the pork pulp into thin slices; clear onion and 3 pcs. shallots, cut into slices. Put everything in a deep plate with bay leaf, salt, ground black pepper, dry white wine, Madeira and leave to marinate for 48 hours in a cool place.
In the meantime, clean the brains, put in a saucepan with water, vinegar and salt, boil for 10 minutes, strain. Grind chicken liver and rabbit liver, crush boiled brains, mix everything thoroughly, add sausages, raw egg, lightly salt.
Strain the meat marinade, filter the marinade liquid.
Peel and finely chop the remaining shallots; melt the butter in a frying pan, put the strained meat, put for 10 minutes. on a slow fire with shallots.
Cover the clay pot from the inside with 3-4 slices of lard, lay meat and minced meat alternately in layers, ending with a layer of meat, put the remaining slices of lard and cloves on top, pour over the sauce after fried meat and a glass of filtered marinade.
Dilute flour with 1 tbsp. spoon of water to get a thick mass, pour it over the contents of the pot, hermetically close the lid and place in the oven in a water bath for 2-2.5 hours at a moderate temperature.
Remove from the oven, open the lid of the pot, cool, put in the refrigerator, serve cold.

Ingredients
For 6 persons: the back with the legs of a large rabbit, minced pork, equal in weight to rabbit meat without bones, 200 g of lard, 1 pork sausage, 1 bay leaf, 1 sprig of thyme, 1 pinch of black seed, 4 teaspoons of gelatin, 200 g of Madeira, 2 tbsp. tablespoons flour, salt, black pepper.

Free the rabbit pulp from the bones, put in a bowl with salt, ground black pepper, bay leaf, thyme, black seed and Madeira, soak for 12 hours in a cool place.
In a bowl, put minced meat with salt, black pepper, 4 tbsp. spoons of liquid after soaking rabbit meat, mix well.
Place the pork sausage in a bowl of cold water.
Cut pork fat into small pieces.
Strain the sausage, pat dry and set aside.
Strain the rabbit pulp; put a layer of minced meat, a sausage in the form, cover with a layer of rabbit pulp, then with a layer of lard, and so alternate the components, ending with a layer of minced meat.
Mix flour with 1-2 tbsp. spoons of water, pour into a mold, close the lid, put in hot oven for 1.5 hours; remove from the oven, open the lid, transfer to a dish, cool.
Strain the soaked sauce, dilute the gelatin in it, pour over the pate, place in the refrigerator.
Serve very cold.

Ingredients
For 6 persons: 1.2 kg of beef, 15 thin slices of smoked pork ham, 1 egg yolk, 250 g of vegetable oil, juice of 1/2 lemon, 1 coffee spoon of mustard, 40 g of butter, / slice of lard, 2 cloves of garlic , salt, black ground pepper; gherkins, pickles, etc.

Peel the garlic cloves and cut lengthwise into 3 pieces.
Make 6 cuts in a piece of meat and put pieces of garlic in them.
Cover the meat with 3 slices of smoked pork ham, a slice of lard, press firmly, brush with butter, salt, pepper, place in a very hot oven for 35 minutes.
When the meat is ready, remove from the oven and cool for 4 hours.
Prepare mayonnaise. Thoroughly mix the egg yolk with mustard, adding a little vegetable oil; when the mayonnaise thickens, add the juice of 1/2 lemon, salt, pepper, place in the refrigerator.
Cut a cold piece of meat into 12 identical slices.
Put a slice of meat on each slice of smoked pork ham, put on a dish, serve with very cold mayonnaise, gherkins, pickles, etc.

Ingredients
For 8 persons: 8 longitudinal and thin slices of smoked salmon, 250 g of cod caviar, 4 slices of stale bread crumb, 1 tea cup of milk, 200 g of olive oil, 1.5 lemons, 1 small jar of catfish caviar, 4 raw eggs, 1 small a jar of black olives.

Boil eggs for 10 minutes. and cool under running cold water.
In the meantime, crumble the bread crumb, pour over milk, squeeze lightly.
Cut the lemon in half and squeeze 3 halves.
Put the cod caviar in a bowl together with the squeezed bread crumb, mix well, adding olive oil in small portions. When the mixture is thick, add lemon juice and mix thoroughly.
Put slices of smoked salmon on a dish, in the middle of each - put a little of the prepared mixture, roll into a tube and place on a dish that will be served to the table.
Peel the eggs from the shell and cut into slices.
Put a circle of eggs on each roll, on it - a small spoonful of catfish caviar; garnish with black olives.

Ingredients
For 6 persons: 1 kg + 2 tomatoes, 250 g fresh cream, 1 tbsp. spoon of tomato sauce, 2 pinches of granulated sugar, 5 g of gelatin, 1/2 coffee spoon of tabasco, 1 fresh cucumber, 1 lemon, 6 tbsp. spoons of vegetable oil, 3 tbsp. tablespoons of lemon juice, tarragon or basil, salt, black pepper.

Peel 1 kg of tomatoes, cut into pieces, removing the seeds, pass through a mixer with lemon juice, add cream.
Divide the available amount of tomato sauce into 2 parts.
Soak gelatin, strain and add to one part of tomato sauce, mix with salt, granulated sugar, tabasco, ground black pepper, beat in a mixer, then pour into an ice cream maker and place in the refrigerator.
Cut the cucumber into slices, arrange in a vase, add tomatoes cut into 4 parts, put balls of the frozen mixture from the ice cream maker, decorate with tarragon or basil leaves, season with sauce prepared from vegetable oil and lemon juice.

Ingredients
For 8 persons: 4 bunches of mixed lettuce (lettuce, curly, etc.), 800 g sweet veal meat (veal thymus), 50 g butter, 100 g carrots, 2 onions, 4 pcs. shallots, 50 g leeks, 50 g port wine, 200 g veal back, 100 g whipped cream, 6 g gelatin, 1 bunch of parsley, vinegar sauce (see page "Traditional French sauces..." ).

Blanch sweet meat, then remove the film.
Dissolve butter in cast iron, add vinegar sauce, put finely chopped onions, carrots, shallots, leeks; top - chopped sweet meat, veal back meat, a bunch of parsley, close the lid and put on a slow fire.
Soak gelatin in warm water and place in a water bath.
When the meat is ready, mix it with vegetables and continue to simmer, adding cooked gelatin, then whipped cream.
Pour into a mold and put in a cold place.
Before serving, lay out the plates with lettuce leaves, and put slices of meat in the middle.

Ingredients
For 6 persons: 3 trout, 3 bunches of watercress, 1/2 l of water, 12 g of gelatin, 1/2 l of whipped cream, 1 bunch of parsley, 1 lemon, salt, ground black pepper.

Clean the fish, boil in a water bath, free from bones, salt and pepper the fillet.
Boil whole leaves of watercress, strain, finely chop, pass through a sieve, mix with whipped cream.
Soak gelatin in warm water, place in a water bath and, when it swells, mix thoroughly with the prepared mixture, season with salt and pepper.
Hold the cake mold in cold water, put part of the watercress mixture into it, cover with a layer of fish, then place the rest of the mixture in the refrigerator for several hours.
Release from the form, put on a dish, decorate with an ornament of whipped cream, parsley, lemon wedges, watercress leaves.

Ingredients
For 8 persons: 400 g salmon fillet, 200 g cod or pike fillet, 1/2 liter of fresh cream, 3 raw eggs, salt, ground black pepper.

Mix the salmon fillet with 2 raw eggs and 3/4 of the cream in a mixer, salt and pepper.
When the mixture is homogeneous, rub through a sieve.
Repeat the same operation with cod or pike fillets, 1 egg, the rest of the cream, salt and pepper.
In a porcelain bowl greased with butter, put half of the minced salmon, minced cod or pike and cover with the remaining minced salmon, smooth the surface, place in the oven in a water bath for 1 hour at 180 o C.
Readiness to check with a needle, which should freely reach the middle.
Remove the bowl from the oven, and put the contents under a light press, place in a cold place until the next day.
Serve with mayonnaise or tartar sauce (see page "Traditional French sauces...").

Ingredients
For 6 persons: 500 g of chicken liver, 300 g of port wine, 300 g of butter, 80 g of goose fat, salt, ground black pepper.

On the eve of the liver, marinate in port wine.
The next day, dry the liver and fry very quickly in a frying pan with a piece of goose fat with a size of Walnut(the frying pan should be very hot).
When the liver takes on a pink hue, remove from heat, cool, cool, place in a mixer along with the pickling liquid, butter, cut into pieces; salt, pepper, rub through a sieve.
Put the prepared mass in a cast-iron bowl, pour melted goose fat on the surface, place in a cold place for 12 hours.

Ingredients
For 6 persons: 400 g raw salmon fillet, 100 g smoked salmon, 1 tbsp. a spoonful of finely chopped parsley, 5 finely chopped boneless anchovies, 1 coffee spoon of finely chopped paprika, lemon juice, 1 tbsp. a spoonful of peanut butter, salt, black pepper.

smoked and raw salmon finely chop, add the rest of the ingredients, mix thoroughly, divide into 6 servings, form small cakes, arrange on plates and put in the refrigerator for several hours.
Before serving, garnish with lemon slices and parsley, serve with hot toast.

Ingredients
For 10 persons: 1 kg of goose or duck liver, 400 g of goose fat, 1/2 liter of milk, salt, ground black pepper.

Put the liver in milk for a day.
The next day - under running water for 30 minutes, then strain, remove the film, put in a bowl, salt, pepper, shift preferably into a porcelain bowl, pour hot goose fat, tightly close the lid and place in the refrigerator for 5 days.
Remove the liver from the fat, cut into thin slices, arrange on plates, keeping them in the refrigerator for several hours.
Serve with hot toast.

Ingredients
For 8-10 persons: 750 g very ripe tomatoes, 2 large pods of sweet red pepper, 2 cloves of garlic, 2 tbsp. spoons of olive oil, 1 tbsp. a spoonful of finely chopped mixture of parsley, tarragon and basil, 6 raw eggs, 30 g butter, salt, black pepper.

Boil water in a large saucepan.
Immerse in boiling water for 3 minutes. Bell pepper, strain (do not remove the water from the heat), peel, cut in half, remove the seeds and cut into small pieces.
Then immerse the tomatoes in boiling water for 20 seconds, strain, peel, cut into 4 parts, remove the seeds, cut the flesh into small pieces.
Peel and finely chop the garlic.
Heat olive oil in a frying pan, put sweet peppers, tomatoes and garlic, leave on low heat for 30 minutes.
Beat eggs, add spices, salt, ground black pepper and a mixture of tomatoes and sweet peppers.
Lubricate small molds (8-10 pieces) with butter, put the prepared mixture in them, place in a water bath, then for 10 minutes. in an oven at moderate temperature.
Refrigerate before serving.

Ingredients
For 5-6 persons: 250 g of fresh cod roe, 300 g of stale bread crumb, 1 small cup of milk, 3 lemons, 18 black olives, 18 green olives, 250 g of olive oil, 1 coffee spoon of paprika.

Put the bread in a bowl, pour over the milk and leave to soak.
Put caviar in a bowl. Cut 1 lemon in half and squeeze.
Squeeze out the bread, combine with caviar, mix with a wooden spoon until a homogeneous mass is obtained, gradually adding olive oil and stirring constantly.
If the tarama is too thick, add lemon juice.
Cut the remaining lemons into quarters.
Put tarama in a salad bowl with a slide, sprinkle with paprika, garnish with black and green olives and lemon slices.
Serve very cold with toast.

Ingredients
For 4 persons: 4 thin slices of fried cold beef, 4 thin slices of fried cold veal, 4 slices of ham, 4 small ribs of fried cold pork, 8 thin slices of fried cold tongue, 200 g of prepared jelly, 1 bunch of lettuce, 12 gherkins, pickled onions , pickles.

Carefully remove fat and tendons from slices of beef and veal. Remove the flesh from the pork ribs and remove the fat.
Peel and wash the lettuce, leaving the leaves whole, dry completely.
Cut the gherkins lengthwise into strips, without cutting all the way through.
Put lettuce on 4 large plates, on each - 1 slice of beef, veal, ham, pulp from each pork rib, 2 slices of tongue, on top - 3 open gherkins.
Cut the jelly and arrange on plates, garnish with finely chopped pickled onions and pickles.
Serve cold with mustard, mayonnaise, etc.

Ingredients
For 6 people: 15 anchovies (fillets), 1/2 tea cup of olive oil, 2 cloves of peeled garlic, a few drops of lemon juice, 1 tbsp. lettuce, 4 tbsp. spoons of vinegar sauce (see page "Traditional French sauces..."), 12 toasts.

Put lettuce in vinegar sauce, rinse anchovy fillets under running cold water to remove excess salt, dry on blotting paper, put in a mortar with garlic, knead, add olive oil, mix everything until a homogeneous mass is obtained, spread slices with it bread and put on lettuce leaves.
This dish can be served with drinks before meals.

Ingredients
For 6-8 people: 150-180 g slices of bacon, skinned and boned, 400 g lean pork, cut into cubes, 250 g lard, cut into cubes, 400 g veal, cut into cubes, 3 pcs. finely chopped shallots, 1/4 teaspoon each ground ginger, nutmeg, cloves, 2 teaspoons finely chopped fresh or dried tarragon, 1 raw egg, 3 tbsp. spoons of brandy, 1 tbsp. a spoonful of black peppercorns, salt.

Arrange the bacon slices on a serving platter so that the edges partially overlap the rim of the platter.
In a bowl, mix pork, veal, lard, shallots, spices, tarragon and salt, pass through a meat grinder, add an egg, brandy, mix, put pre-ground black pepper, mix thoroughly, put the mixture on bacon slices and close it with edges, tightly wrap in foil.
Place in the oven in a water bath at a temperature of 180 ° C for 1.5-2 hours or until the foil is wrinkled and the juice comes out; cool before removing the foil and refrigerate overnight or until the pâté is firm enough to cut easily.
This dish is served to increase appetite with bread or green salad as a light snack.

Ingredients
For 4 persons: 2 tbsp. tablespoons of butter for frying, 2 cloves of crushed garlic, 1 onion, peeled and diced, 400 g minced chicken liver, 4 tbsp. tablespoons of softened butter, 1 tbsp. a spoonful of brandy, dill, salt, black pepper.

Dissolve the butter in a frying pan, add garlic, onion, salt, ground black pepper and fry over low heat until golden brown; add heat, put chicken liver, fry for 2 minutes, stir and pass through a sieve using the back of a tablespoon.
Beat softened butter with brandy, salt, pepper, put in a large bowl or 4 individual cups, sprinkle with finely chopped dill, mix thoroughly with the previous mixture.
If you do not immediately serve to the table, grease the surface of the pate with butter and place in the refrigerator.
Serve with toast. When the mushrooms have cooled, cut them into thin slices, put them on a dish, pour over lemon juice, add cream, salt, pepper, mix gently, garnish with cheese, sliced ​​\u200b\u200band lemon slices, sprinkle with parsley.
Serve cold to the table.

Ingredients
For 6 persons: 500 g lean ham cut into pieces, 1/4 l bechamel sauce (see page "Traditional French sauces..."), 100 g fresh cream, 2 tbsp. spoons of tomato sauce, 3 raw eggs, salt, black pepper.

Pass the ham through a meat grinder, put in a bowl along with bechamel sauce, cream, tomato sauce and eggs, mix thoroughly.
Put the mixture into a mold greased with butter and place in the refrigerator for several hours.

Ingredients
For 5 persons: 1 chicken, 1 veal leg, 2 raw eggs, 2 carrots, 2 tbsp. tablespoons flour, 75 g butter, 1/4 cream, thyme, bay leaf, 1 truffle or parsley, salt, ground black pepper.

In a saucepan filled with 2 liters of cold water, put the chicken tied with a string, add sliced ​​carrots, veal leg, thyme, bay leaf, salt, black pepper; cook for 1.5 hours.
Remove the chicken, cool, free from the thread and cut into pieces.
In a saucepan, fry the flour in butter, dilute with 2 ladles of hot broth and let thicken over the fire for 10 minutes.
Remove from heat, add cream, "tie" with two egg yolks, cool.
Dip each piece of chicken twice in the prepared sauce and refrigerate.
Put on a dish, decorate each piece of chicken with a slice of truffle or parsley leaf and arrange on a dish.

Ingredients
For 6 persons: 6 beautiful tomatoes, 250 g long rice, 1 sweet red pepper, 1 sweet green pepper, 1 small can of tuna in vegetable oil; for vinegar sauce - 6 tbsp. spoons of olive oil, 2 tbsp. tablespoons of vinegar, 1 bunch of basil, salt, black pepper.

Cut off the top of the tomatoes, select the seeds, lightly salt, put the cut part on a dish so that the liquid flows out.
In the meantime, rinse the rice, boil for 20 minutes. in a large amount of salted water, strain, cool with a stream of cold water, strain again. Cut sweet pepper pods into small squares.
Prepare the sauce from the listed components.
Finely chop 10 basil leaves.
In a salad bowl, thoroughly mix the vinegar sauce with all the ingredients for the salad.
Fill each tomato with a small amount of cooked minced meat and serve very cold.

Ingredients
For 6 persons: 100 g smoked cod caviar, 100 g semi-salted cheese, 1/2 lemon, paprika, slices of bread.

Carefully remove a thin film from the caviar, beat with a fork with cheese until a homogeneous mass is obtained, sprinkle with paprika and pour 1 tbsp. a spoonful of lemon juice.
Serve at the table with slices of bread.
This is how this dish is prepared in Algeria.

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Ah, Versailles, Angelique, the King, balls and dinner parties... How beautiful it all looks by the light of a thousand candles in films about a beautiful French woman and her life adventures.

This is how you look and so you want to taste at least a small fraction of that unattainable French luxury. And although now there are no kings anymore and their palaces can be safely visited, and dishes named after royal names can be tasted during a sightseeing tour, you still need to travel and get a visa for this. But who prevents you from arranging at least for one evening a “branch of France” in your kitchen?

After all, French cuisine uses all the products available to us and you can safely treat yourself to truly French appetizers with good French wine bought at the nearest wine store.

Fish and seafood dish

The French are very fond of cooking fish, but they do it in such a way that even a simple fish trifle will look elegant and appetizing. And the whole secret is in the aromatic sauce. It is not for nothing that France is famous for its magnificent sauces and dressings, which will turn even the most ordinary dish into a culinary masterpiece.

Let's try the French recipe for tilapia with green sauce.

Ingredients:

For fish:

• Fish fillet - 3 pcs.
• Breadcrumbs - 50 gr.
• Egg - 1 pc.
• Sunflower oil - 3-4 tbsp. l.
• Salt, pepper - to taste.

For sauce:

• Fresh dill - 1/4 bunch.
• Ready mustard - 1 tbsp. l.
• Lemon juice - ½ lemon.
• Honey - 1 tsp
• Olive oil - 2 tbsp. l.

Cooking:

1. In a deep bowl, combine honey with mustard and olive oil.

2. Squeeze juice from half a lemon, trying to make sure that no bones get into the future sauce.

3. Chop fresh washed dill as finely as possible.

4. Pour chopped dill into a cup with liquid ingredients and beat everything well with a fork. The sauce is ready!

5. Prepare a lezon from an egg with salt and pepper. To do this, beat them with a whisk until a homogeneous foamy mass.

6. Rinse the fish thoroughly, pat dry with paper towels and dip in turn in the lezon. Each side should be covered with egg mixture.

7. After that, immediately dip into a plate with breadcrumbs to cover the fillet with breadcrumbs.

8. Heat up in a frying pan sunflower oil and fry for about 5 minutes on each side so that the fish meat is well fried and the breading acquires a fried appearance that is pleasing to the eye.

When you turn it over to the second side, add a spoonful of fresh oil so that there is no taste of overheated oil.

9. Share fried fish, add boiled vegetables, a slice of lemon and pour green sauce.

Bon Appetit!

French style meat dish

In the old days, the French "high society" was famous for its hunting trips with dogs. Even if the gentlemen did not manage to shoot a single animal or bird during their "fun", on their return they still wanted to taste freshly prepared meat dishes. Whole carcasses were prepared on a spit, as well as all kinds of cutlets, rolls, pates, etc.

Chefs, wanting to surpass the culinary skills of their colleagues and glorify their master, came up with incredible combinations of products and it turned out very, very original and tasty.

They did not bypass their attention and appetizing meat balls. Until now, restaurants serve the famous Languedoc meatballs - according to an old recipe that was invented and prepared in the former historical southern French region.

Ingredients:

For meatballs:

• Pork and beef mince - 700 gr.
• Chicken egg - 2 pcs.
• Garlic clove - 4 pcs.
• Flour - 3 tbsp. l.
• Parsley greens - 5 branches.
• Salt, pepper - to taste.

For sauce:

• Pitted olives - 200 gr.
• Meat broth - 0.5 l.
• Salted salo - 120 gr.
• Cooked-smoked ham - 60 gr.
• Tomato - 2-3 pcs.
• Onions - 2 pcs.
• Flour - 2 tbsp. l.
• Sunflower oil - 3 tbsp. l.
• Cayenne pepper, salt to taste

Cooking:

1. To prepare minced meat for meatballs, it is necessary to chop the garlic cloves and parsley sprigs as finely as possible. Then add them to minced pork and beef along with eggs. Salt and pepper to your taste and knead well until a homogeneous consistency is obtained.

2. Scoop up the meat mass with a spoon, “shove it out” so that the minced meat becomes a little denser and then does not crumble during cooking. Gently roll 3 cm balls between your palms and roll them in flour. Place in the refrigerator while you make the sauce.

2. Make small cuts of bacon, ham, onions and tomatoes.

3. Send the meatballs to the heated oil for 4 minutes for light frying, then pull them out and put them on a plate.

4. Pour the bacon pieces into the remaining oil and fry for 5-7 minutes while stirring.

5. Add vegetables to them and season with red pepper. And to thicken the sauce, add 2 tablespoons of flour with vigorous stirring, and then let it sweat under closed lid about 5 minutes.

6. Top up meat broth, mix until smooth and bring to a boil. Send the fried meatballs to the sauce to simmer for half an hour.

7. To ready meal did not interrupt the taste of olives, first cut them into halves and throw in boiling water for 2-3 minutes. Drain excess water and leave for a few minutes in a colander to dry out a little.

If the olives are small, you can use them whole.

8. Send scalded olives to an almost ready dish and simmer for another 10 minutes.

9. For garnish, you can mash or fried potatoes and, beautifully laid out on a plate along with cooked meatballs in a complex sauce, sprinkle with herbs and serve still hot.

Bon Appetit!

A dish of vegetables and nuts

Provence is famous for its herbs, spices and vegetables. It was from this French province that the love for casseroles, mayonnaise and baked dishes with Provence herbs went around the world.

You can feel the taste that this part of the world is proud of by preparing a Provencal vegetable casserole.

Ingredients:

• Potatoes - 300 gr.
• Canned string beans - 400 gr.
• Zucchini - 250 gr.
• Tomato - 400 gr.
• Vegetable broth - 150 ml.
• Parmesan grated - 40 gr.
• Onion - 150 gr.
• Tomato paste - 3 tbsp. l.
• Garlic - 2 cloves
• Paprika - 1 tsp
• Parsley - 20 gr.
• Sunflower oil - 2 tbsp. l.
• Crushed nuts - 2 tbsp. l.
• Salt - to taste.

Cooking:

1. Cut the onion into rings about half a centimeter thick. Chop the garlic with a press or chop with a knife.

2. Heat the oil in a pan and send it to fry for 7-8 minutes onion rings and garlic.

3. Pour in paprika and let it soak a little with hot oil and onion juice so that a delicate aroma goes. Then mix the roast with tomato paste, beans and chopped parsley and put in an even layer in a baking dish.

4. Cut the peeled potatoes into centimeter circles and dip in salted boiling water and cook for five minutes until half cooked.

5. Pull out the potato circles with a slotted spoon on a plate and, as soon as they dry slightly, spread them in a layer over the onion-bean layer.

6. Peel the zucchini from the skin (if the skin is young and tender, then you can not remove it), cut into plastics or rounds and put in a mold on the potatoes.

7. From the tomato, make slices of uniform thickness in circles and put on top of the zucchini.

8. Pour vegetable broth so that it completely covers all the vegetables and send for half an hour in an oven preheated to 200 degrees.

9. Sprinkle the almost finished dish evenly with grated parmesan and crushed nuts and send to the oven to bake for another 10 minutes.

10. This dish can be eaten on its own without a side dish, served with fresh bread.

Bon Appetit!

French dish with foie gras

Ah, this is an interesting and such a romantic word "foie gras". It even sounds somehow true in French! Do you know what it is? It actually means "very fatty liver." It really has a buttery, smooth texture and a sweet aftertaste, because ducks and geese are specially fattened for this effect. Although it is about 5 times more expensive than regular chicken liver, it's worth it.

The secret of the dishes lies in the fact that foie gras is cooked only at low temperatures so that the fat does not melt and the delicacy does not lose its value. Chefs also soak it in Armagnac so that a stunning cognac flavor appears. But in our conditions, a good port wine or even milk is quite suitable if someone does not tolerate an alcoholic note in a dish.

Ingredients:

• Duck foie gras - 150 gr.
• Milk - 0.5 cups.
• White mushrooms - 100 gr.
• Dry morels - 3 gr.
• Chanterelles - 50 gr.
• Meat broth - 1-2 tbsp. l.
• Butter - 20 gr.
• Flour - 2 tbsp. l.
• Shallot -15 gr.
• Garlic - 1 clove.
• Parsley - 2 branches.
• Arugula - a few leaves for decoration.
• Salt, pepper - to taste.

Cooking:

1. Foie gras defrost until room temperature, carefully remove the ducts and rinse. Then soak for 5-8 hours in milk.

2. Roll the foie gras well in flour to form a crust that retains the fat during frying and quickly fry in a dry frying pan heated over medium heat.

While cooking, try not to disturb the foie gras so that the crust does not crack, and carefully turn over only 1 time so that it is fried on the second side.

3. Soak morels overnight. In the morning, wash them well under running water and chop them.

4. Defrost the rest of the mushrooms to room temperature (ideally take fresh ones), chop into equal pieces.

5. Slice the shallots.

6. Chop the garlic and parsley sprigs.

7. Pour oil into the pan and fry until half cooked, first sliced ​​porcini mushrooms. Then add chanterelles to them, and after 7 minutes morels. When the mushroom assortment is almost ready, add the shallot rounds. As soon as the shallot softens a little, salt, pepper and add the garlic and parsley. Let it simmer for 1-2 minutes and turn off the heat of the pan.

8. Arrange arugula on a dish, put mushroom garnish and warm fried foie gras. To make it a little more tender, sprinkle warm meat broth on top.

9. Usually the French still sprinkle the dish from the "mill" sea ​​salt with Provence herbs. Be sure to serve lightly crispy toast.

Bon Appetit!

French cheese platter

The love of the French for blue cheeses is world famous. Most of us are already familiar with cheeses such as Roquefort, Camembert and Brie.

For most of our people, of course, the cheese seems to be completely spoiled, but here it is green abroad, and even white cheese with mold is considered a delicacy. It turns out that such cheeses are not only used in a “fresh” form, but they also prepare all kinds of chic dishes.

Let's try to cook the pieces grilled cheese Brie with spicy tomato sauce.

Ingredients:

• Brie cheese - 300 gr.
• Green tomato - 2 pcs.
• Egg - 2 pcs.
• Green apple - 1 pc.
• Purple onion - 1 pc.
• Dried apricots - 4 pieces (large).
• Raisins - 1 tbsp. l.
• Lemon zest - 1 tbsp. l.
• Garlic clove - 2 pcs.
• Flour - 100 gr.
• Breadcrumbs - 1 cup.
• Olive oil - 2 tbsp. l.
• Sunflower oil - 1 cup (for deep-frying).
• Salt, spices - to taste.

Cooking:

1. Rinse dried apricots with raisins and soak in cool water for an hour and a half. Then rinse and let dry.

2. Scald the tomatoes with boiling water so that you can easily peel the skin, and then chop the peeled tomatoes into small cubes.

3. Cut the skin off the apple and remove the core with seeds. Cut into cubes like tomatoes.

4. Chop the onion with garlic cloves with a knife and fry in heated olive oil for about 3 minutes.

5. To the onion-garlic frying, send apple and tomato cubes to stew for a couple of minutes.

6. Crumble the swollen rounds of dried apricots into strips and, together with raisins, send them to stew for three minutes to the previous components. You can simultaneously salt the resulting sauce with dried fruits and add your favorite spices. Let cool to room temperature.

7. Mix flour well with lemon zest. Beat eggs with a pinch of salt until frothy.

8. Cut the cheese into beautiful large pieces. Then first roll in the zest-flour mixture, then dip in egg lezon and roll well in breadcrumbs.

It is advisable to dip the cheese pieces in all these three cups with elements of the future breadcrumbs twice, so that a good thick layer is obtained and the cheese does not leak out during melting.

9. Heat the sunflower oil in a deep fryer or stewpan and lower the boned cheese for one and a half to two minutes to fry a beautiful bread crust.

10. Put the fried cheese slices beautifully on a dish, and put the spicy tomato sauce into a cup for convenience and serve.

Bon Appetit!

french dessert

If we are already talking about French cuisine, then we cannot ignore the creations of these world-famous European confectioners. What kind of mousses, cakes, cookies, meringues, marshmallows and sweets they do not cook! The variety of photos from French pastry shops can make your head spin! Parisians are very fond of arranging coffee breaks with all sorts of sweet desserts.

Delicate chocolate petit fours are very popular with them, which are somewhat similar to shortbread cookies with cream and chocolate icing.

Ingredients:

• Flour - 1 cup.
• Butter - 170 gr. + 30 gr. + 50 gr.
• Sour cream - 2 tbsp. l.
• Milk - 70 ml. + 30 ml.
• Dry chocolate pudding - 40 gr.
• Starch - 2 tbsp. l.
• Baking powder - 1 tsp.
• Vanilla sugar - 10 gr.
• Sugar - 2 tbsp. l.
• Powdered sugar - 80 gr.
• Cocoa powder - 2 tbsp. l.

Cooking:

1. Pour a spoonful of baking powder and starch into the sifted flour. Mix well.

2. Add regular and vanilla sugar, sour cream and butter (170 gr.), cut into pieces, rub well with your hands and knead a homogeneous, tender dough in consistency, like on a “grandmother's pie”. Place in refrigerator to chill for at least half an hour.

3. Roll out a half-centimeter layer from the dough and cut circles with a glass or a special form for cutting cookies.

4. Lay a sheet of parchment on a baking sheet, put blanks for future cookies on it and send to bake for 13 minutes in an oven preheated to 180 degrees.

5. Cookies Carefully remove from parchment and let cool.

If you remove a cookie that has already cooled down, it may break.

6. From milk whipped to foam with sugar, butter (30 g) and a mixture for chocolate pudding prepare a well-whipped thick chocolate cream.

7. Combine milk (30 ml) in a saucepan, powdered sugar, cocoa powder and the remaining butter and, with vigorous stirring, cook the chocolate icing.

When the mass becomes homogeneous and slightly thickened - the glaze is ready!

8. Put the cream in a pastry syringe or bag and squeeze out about a teaspoon for half the number of finished cookies.

9. Put a second cookie on top. Squeeze lightly so that the cream “squeezes out from the center of the cookies to their edges, creating a kind of uniform cream layer, and pour the icing with a teaspoon.

10. You can decorate the top with an extruded chocolate cream or jam.

Bon Appetit!

Video recipe - Lenten French-style Sunday lunch

Let the aromas of French cooking conquer not only you and your household with their smell, but also make your neighbors kindly envy you.

It doesn’t matter if you cook a very complex dish or the famous ratatouille, the main thing is that you feel a sense of satisfaction from your culinary masterpiece and the nostalgia for royal times has vanished.

Bon appetit and an unforgettable feeling of a piece of France on your table!

The glory of France was brought by its beautiful elegant language, sunny provinces with lush vineyards, fragrant and light wine. Famous French dishes are not inferior in popularity and bright taste. Cooking in this country is the same kind of art as poetry, painting or music. Interestingly, for the French, the word "gourmet" has two readings. So they call lovers of plentiful feasts and connoisseurs of thin, fine dining. In this article, we will talk about popular appetizers, side dishes, desserts and hot dishes served in the best French restaurants.

​

Snacks

France gave the whole world poached eggs, duck liver foie gras and such a strange snack as frog legs. It should be added that all these products go well with wine and precede more satisfying main courses.

Hot dishes

Food in some parts of France is completely different. Residents of the southern provinces prefer spicy food with garlic and spices. Alsatians love cabbage and fatty pork. And Burgundy is famous for its fish and meat dishes based on wine. However, the difference in tastes smooths out. There are more than a hundred of them in French cuisine.

side dishes

In France, cereals are not in use. Their place is taken by fresh and baked vegetables, among which potatoes have become an absolute favorite.

Soups

Everyone has heard of French onion soup. However, in addition to it, local residents use chicken broths, homemade soups with vegetables and fish soups.

Dessert

Since food is treated with great respect in France, it is not surprising that other countries also liked it. Croissants, creme brulee, eclairs - all these delicacies were presented to the world by France.

Baking and pastries

Crispy baguettes are a French national treasure. No less famous are dry biscuits. However, these recipes are not limited to the culinary talents of local bakers.

Where to try French cuisine?

Best Specialties french cuisine get closer with CaterMe. Place just 1 application on the site to receive personalized offers from catering companies and restaurants specializing in onion soup, potofyo and soufflé. And enjoy delicious snacks from the comfort of your home.

Appetizers in France are not just dishes that precede lunch. Light snacks are an essential part of a French aperitif. And an aperitif is by no means only a weak alcoholic drink that stimulates the appetite. These are delicious dishes, and a great occasion for communication.

It is believed that an aperitif taken on time and correctly relieves digestive problems. There are no strict rules for organizing an aperitif, so feel free to trust your taste. For an aperitif, you can also serve Lorraine or Alsatian pie, homebaked bread, cheese plate, tartlets with various fillings,

Classic french appetizer

In Russian cuisine, julienne is often seasoned with cream, heavy sour cream or even mayonnaise, but the classic julienne recipe includes a special bechamel sauce, which is distinguished by its extraordinary delicate taste and excellent aroma. Its preparation does not require any special products and significant financial costs, but it will guarantee that chicken julienne with mushrooms will be 100% successful.

Ingredients:

• chicken fillet (without skin) - 300 g;
• champignons or porcini mushrooms - 300 g;
• onion - 1 pc.;
• flour - 1 table. a spoon;
• butter - 20 g;
• liquid cream (20%) - 200 ml;
• hard cheese - 100 g;
• nutmeg - 0.5 tsp. spoons;
• black pepper;
• salt;
• vegetable oil - 100 g;
• greenery for decoration.

Filling preparation:

1. Chicken fillet cut into large thin layers. In general, small pieces of fillet are placed in julienne, however, it is not recommended to finely chop it before frying, so that the juice does not evaporate from the meat.
2. Wash mushrooms, dry and cut into thin strips.
3. Onion also cut into thin half rings.
4. Pour some vegetable oil into a well-heated frying pan and fry in it until golden brown layers of chicken. The meat is fried over medium heat for about 2 minutes on each side. During cooking, it must be salted.
5. Put the fillet on a plate, and pour the onion into the pan and, stirring systematically, fry it over low heat until golden-transparent.
6. Select the finished onion in a deep plate, add oil to the pan and fry the mushrooms over maximum heat. So that the pieces of mushrooms do not let the juice out and quickly acquire golden brown, fry them in small portions in a well-hot frying pan.
7. Mushrooms put from the pan in a plate with fried onions.
8. Cut the layers of chicken fillet into thin strips and add to the mushrooms and onions.

Preparation of bechamel sauce:

1. A clean and dry stewpan is warmed up a little over a fire. Then flour is poured into it and fried without oil until a soft cream color, stirring constantly (the flour should not be overcooked, otherwise the julienne will be bitter).
2. Add the butter to the prepared flour, mixing the ingredients quickly and thoroughly to get a homogeneous mass without lumps.
   Continuing to stir the butter-flour mixture, pour cream into it, add salt, pepper and nutmeg. The sauce is cooked over low heat until thickened.

Final stage:

1. IN hot sauce add the mushroom and chicken fillet filling and mix all the ingredients well. After a few minutes, you should taste the semi-cooked julienne and, if necessary, add salt and / or pepper.
2. Set the oven to heat at 180 0 C.
   Grate cheese on a coarse grater.
3. Arrange the future julienne in cocotte bowls or pour into a large form and sprinkle with grated cheese on top.
4. Load the cocotte makers into the preheated oven for 15-20 minutes.

Chicken terrine with sun-dried tomatoes

Ingredients:

• Chicken fillet - 800 g;
• Milk - 1 tbsp.;
• Chicken egg - 2 pcs.;
• Onion - 1 pc.;
• Tomatoes - 50-80 g;
• Garlic - 3 cloves;
• Vegetable oil - 2 tsp;
• Bacon - 100 g;
• Nutmeg to taste;
• Sea salt to taste;
• Ground black pepper to taste.

Cooking method:

1. Remove the skin from the chicken fillet, cut into your choice. Transfer to a deep bowl. Cut the onion, fry in oil. We shift everything to the fillet and pour in fat milk. Using a blender, beat everything into a homogeneous mass.
2. Add the already beaten eggs to this mass and beat everything again. Add garlic squeezed through a garlic press, nutmeg, pepper, salt to the mass. Next we add sun-dried tomatoes and mix everything well. Cut up the bacon and lay it out in a bowl.
3. After that, lay out the minced chicken, level everything. Top with remaining bacon. We send it to the oven for 40 minutes at 180 degrees. After cooking, take it out and wait for it to cool completely, then put it in the refrigerator. Serve the terrine chilled.

French appetizer duck roll

Ingredients:

• duck - 1 pc.;
• sauerkraut- 0.5 kg;
• tomato juice - 3 tbsp. l.;
• dried prunes - 6 pcs.;
• salt, pepper, sugar - to taste;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Rinse the duck well under cold running water. Make an incision in the center of the breast with a knife to the bone. Carefully remove the meat with skin from the bone frame.
2. Remove bones from legs and wings. Cut off the tail.
3. You should get a rectangular layer of meat.
4. Cover with cling film and beat well with a chop mallet. Salt and pepper on all sides. Set aside while we prepare the filling.
5. Rinse sauerkraut. Fry in vegetable oil, stirring occasionally, until soft, about 10-15 minutes.
6. Add tomato juice and sugar to the cabbage (the amount of sugar will depend on the acidity of the cabbage and tomato juice, so you need to focus on your taste). Cook, stirring, for about 10 more minutes.
7. Put the cabbage on a layer of duck meat.
8. Spread the prunes cut into strips on top of the entire surface.
9. Wrap the stuffed meat with a roll and tie with a thread. Put on a baking sheet and send to the oven preheated to 180 degrees for 60-80 minutes.
10. Periodically baste the duck roll with the juice from the bottom of the mold. Readiness can be checked with a sharp knife or wooden skewer. When piercing the meat, clear juice should stand out.
11. Remove the duck roll from the oven, let cool, cut and serve. The dish turns out very tasty!

Julien in tartlets

Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. Sytnaya appetizing snack with a golden crust is suitable as a snack and complements the main dishes of the festive table.

Ingredients:

• chicken fillet- 250 g;
• champignons - 200 g;
• cream (20%) - 200 g;
• hard cheese - 150 g;
• flour - 1 tablespoon;
• onion - 1 pc.;
• ready-made tartlets shortcrust pastry − 20;
• salt and pepper to taste.

Cooking method:

1. Boil the chicken fillet, cool.
2. Cut the mushrooms into small pieces. In this case, you can use both fresh (pre-wash and clean) and pickled mushrooms.
3. Grate the cheese on a coarse grater.
4. Heat a small amount of vegetable oil in a frying pan and fry onion first, and then champignons (if fresh mushrooms are used).
5. Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
6. Warm up the cream and dilute it chicken broth in which the fillet was cooked (about 50 ml). Pour the resulting mixture into the pan and leave everything to simmer over low heat until the liquid is reduced by about half. Pepper to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
7. Julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at a temperature of 200 degrees until golden brown.

Classic French Terrine

Ingredients:

• 1 kg. pork;
• 100 grams of smoked bacon;
• 100 grams of liver (pork, chicken or beef);
• 0.5 teaspoon thyme;
• 3-4 pcs. bay leaves;
• white pepper to taste;
• ground cloves;
• 50 grams of breading or crumb white bread;
• half grated nutmeg;
• 50 grams of chopped parsley;
• salt.

Cooking method:

1. Finely chop the meat, bacon and liver. You can grind in a meat grinder, but it is better to chop into small cubes, so the meat will be juicier.
2. Add thyme, a pinch of white pepper, ground cloves, white bread crumb, nutmeg, parsley and salt to the minced meat.
3. Mix the minced meat well and put it in a baking dish, put a bay leaf on top and on the bottom of the form. Usually, a special form is used for terrine, but if one is not available, then a regular baking dish, which is sure to be in every home, is quite suitable.
4. Terrine is cooked in a water bath, so we place the form with minced meat in a deeper bowl with water. Please note that during the preparation of the terrine, the meat decreases in volume. Moreover, no matter what form you put it in, it still falls off.
5. Preheat the oven to 160 degrees and put the terrine in there for 1 hour. The dish should not burn and caramelize, let it just languish in its own juice.
6. Terrine is usually served cold with hot toast and vegetable salad.

Beef appetizer with capers

Tartar was invented in France. The recipe is simple, but requires gentle handling and some sort of hygiene. The freshest, pre-chilled beef tenderloin is taken and carefully chopped into small cubes. The meat is then mixed with finely chopped gherkins and capers. specific taste raw meat neutralize boiled eggs, while freshly cooked homemade mayonnaise securely holds all the ingredients together. Ready tartare is stored in the cold for no more than two hours. You can serve the dish with raw yolk, fresh herbs and warm croutons.

Ingredients:

• Chicken egg 4 pieces
• Potatoes 4 pieces
• Capers1 5 g
• Beef tenderloin 300 g
• Gherkins 15 g
• Garlic 1 clove
• Butter 165 g
• French baguette ½ piece
• Olive oil 5 tablespoons
• Sunflower oil 200 ml
• Honey 1 teaspoon
• Vinegar ½ tablespoon
• Dijon mustard 1 tablespoon
• Worcestershire sauce 2 ml
• Balsamic vinegar 1 tablespoon
• Tabasco sauce 2 ml
• Ketchup 1 teaspoon
• Arugula 40 g
• Thyme 5 g
• Shallot 1 head
• Chives 2 g
• Green basil leaves 2 g
• Parsley 2 g
• Salt to taste
• Salt flakes to taste
• Ground black pepper to taste

Cooking method:

1. Wash the potatoes, chop coarsely and arrange on hot pan along with 150 grams of butter and thyme.
2. Salt, put on maximum heat. When the oil begins to foam, reduce the heat by half and stir, shaking the pan. After a quarter of an hour, if the potatoes are already soft, remove from heat.
3. Remove the thyme from the pan and drain the remaining oil. Prepare mayonnaise - the basis for tartar sauce.

Mix the yolks of two eggs with half the mustard and the usual vinegar, salt and pepper. Beat with a whisk, adding sunflower oil, until the mixture becomes homogeneous. Add a teaspoon of water to set the emulsion.

1. Boil two eggs - it will take exactly nine minutes. Remove veins, veins and fat from the beef tenderloin, first cut it into thin, 5 mm pieces across the fibers, and then chop them into small cubes. Cut capers, gherkins and boiled eggs into pieces of the same size as meat, shallots - a little smaller. Chop the chives, basil leaves and parsley. Add all this to the mayonnaise - and the tartar sauce is ready. Two tablespoons of the resulting sauce, tabasco, ketchup and Worcestershire sauce mix with beef. Cut the baguette into pieces 1 cm thick, put two grams of butter on each, put in the oven and bake in the “Grill” mode until golden brown. Using a cooking ring, place the tartare on the plates in which the dish will be served.
2. Combine half Dijon mustard with honey, balsamic vinegar and olive oil. Add a finely chopped clove of garlic, stir everything with a whisk and season the arugula with this sauce. Put on plates with beef tartare two croutons, fried potato wedges and a little arugula. Garnish with a sprig of thyme, large flakes of salt and sprinkle with freshly ground black pepper.

Eggplant julienne

Ingredients:

• eggplant 2 pcs.
• white dry mushrooms 1/2 tbsp.
• onion 2 pcs.
• walnuts 50 g
• broth 1 tbsp.
• butter 3 tbsp. l.
• flour 3 tbsp. l.
• sadkaya mustard 2 tbsp. l.
• hard cheese 100 g
• salt, pepper, herbs to taste
• sour cream 150 g

Cooking method:

1. Cut eggplant into circles, salt and leave for 30 minutes. Then rinse under running water, squeeze and cut into strips. Mushrooms can be used any.
2. Dried porcini mushrooms must first be soaked in a small amount of hot water for 1 hour, then rinsed and finely chopped, and strain the infusion.
3. Peel the nuts in a mortar, finely chop the onion and fry until golden brown. Then add the eggplant and cook for another 5 minutes.
4. Now add mushrooms and nuts, cook for another 3 minutes. Sprinkle with flour, mix. We take it off the fire. Pour in the broth and 0.5 tbsp. mushroom infusion.
5. Mix thoroughly so that there are no lumps. Mix sour cream with mustard and pour into a saucepan. We put it back on the fire, add salt and pepper.
6. Stir until thickened, about 5 minutes. Now put the resulting mass in molds, sprinkle with grated cheese.
7. Bake until golden brown, about 10 minutes. at 180-200 degrees.

Calamari with red wine

Ingredients:

• squid - 700 grams
• olive oil - 3 tbsp. spoons
• onion - 1 piece
• garlic - 2 cloves
• tomatoes - 500 grams
• red wine - 0.6 glass
• salt and pepper - to taste
• sugar - 1/2 teaspoon
• cinnamon stick 2.5 cm long - 1 piece
• parsley greens - 3 teaspoons
• bread with cut crusts - to taste
• olive oil - 9 teaspoons

Cooking method:

1. Clean the squid from the surface film and rinse under cold water. Cut into rings and dry on paper towels. Finely chop the onion, grate the garlic. Remove the skin from the tomatoes and chop finely.
2. Heat oil in a large frying pan. Add onion and garlic, fry until they are soft. Add squid and cook until they turn brown. Add tomatoes, salt, pepper, sugar, cinnamon and red wine. Simmer without a lid over low heat until the squids are soft. The sauce should be thick and oily.
3. If the sauce is too fatty, remove the squid from the sauce and simmer until thickened. Cut the bread into triangles and fry in oil on both sides until golden brown. Put the squid on a dish, pour over the sauce and serve with croutons.

Eclairs with shrimps

For filling:

• mayonnaise - 4 tbsp. l.
• fresh cucumbers - 2 pcs.
• small boiled shrimp - 300 g
• ketchup - 1 tsp

For eclairs:

• egg - 4 pcs.
• butter - 90 g
• flour - 150 g

Cooking method:

1. Prepare custard dough. Boil 250 ml of salted water with 75 g of butter in a saucepan. Reduce the heat, add flour and cook, stirring vigorously with a wooden spoon, until the dough begins to easily separate from the walls of the saucepan.
2. Remove from heat and beat in one egg at a time, mixing thoroughly each time.
3. Grease a baking sheet with the remaining oil. Transfer the dough to a pastry bag and place 6 eclairs about 10 cm long on a baking sheet at a distance of 7-8 cm from each other. Put in an oven preheated to 210 ° C for 15-20 minutes. Slightly cut the finished eclairs on the side so that the steam comes out, and put to cool on the wire rack.
4. Wash cucumbers and cut into thin strips. Sprinkle with salt and leave for 10 minutes. Then squeeze. Mix mayonnaise with tomato paste.
5. Add cucumber and shrimp to mixture. Mix carefully.
6. Cut each eclair in half lengthwise. Put the prepared stuffing on 1 half, cover with the second half.

Appetizer of potatoes and blue cheese

Ingredients:

• Potatoes - 4 Pieces
• Breadcrumbs - 4 tbsp. spoons
• Olive oil - 3 tbsp. spoons
• Blue cheese soft - 100 Grams
• Egg - 1 Piece

Cooking method:

1. Boil potatoes in their skins. Cool and peel off the skin. Cut into small circles.
2. Cheese cut into small pieces. By the way, if you do not like blue cheese, or you do not have it, do not worry. You can use any cheese you have in your fridge for this dish. Put a piece of cheese on top of a potato slice and cover it with another potato slice.
3. Whisk the egg in a separate bowl. Pour the breadcrumbs into a flat plate. You've made some pretty sandwiches.
4. Dip them in egg and roll in breadcrumbs. Now it remains to fry them on both sides on olive oil. Fry for 2-3 minutes on each side. Tabletochki should become ruddy. They can be served warm and cold. Decorate with greenery

French toast with apples

Ingredients:

• wheat bread - 6 Slices
• eggs - 3 pieces
• brown sugar - 1 tbsp. a spoon
• cinnamon - 1/2 teaspoon
• nutmeg - 1 pinch
• Filling: apples - 1 glass
• sausages - 240 Grams
• Butter - 1/2 Cup
• brown sugar - 3 teaspoons
• cinnamon - 1 teaspoon
• nutmeg - 1 pinch
• vanilla extract - 1/2 teaspoon

Cooking method:

1. Preheat oven to 200 degrees and grease a muffin tin. Using a cutter or a round cutter, cut circles out of slices of bread, about 7.5 cm in diameter. Whisk eggs, cinnamon and nutmeg together in a medium bowl.
2. Dip bread slices into egg mixture, shaking off excess. Place the slices of bread into the compartments of the muffin pan, pressing them into the surface to form a cup. Bake the toast in the preheated oven for 12-15 minutes, until browned.
3. While the French toast is baking, prepare the filling. Cut apples into cubes. Melt butter in a medium skillet; stir in brown sugar, cinnamon, nutmeg and vanilla. Add the apples to the sugar mixture and fry until the apples begin to soften and caramelize. Add sausage and mix with apples.
4. When the French toast is ready, let it cool for a few minutes, then use a knife to remove it from the mold. Fill cups with prepared filling, drizzle with maple syrup and serve.

Snack profiteroles with salmon

Ingredients:

For test:

• Wheat flour - 100 g
• Water - 100 ml
• Butter - 50 g
• Eggs - 2-3 pcs.
• Salt - a pinch

For filling:

• Cream cheese - 300 g
• Salmon bellies - 300 g
• Parsley - 1 sprig (for decoration)
• Smoked salmon - 50 g (for decoration)
• Red caviar - 1 tsp
• Sour cream 20% - 3 tbsp. l.

Cooking method:

1. Profiteroles are a simple, original, tasty and quick snack. The filling can be changed to your liking. It can be meat or mushrooms. Read more:
2. Recipe tested over the years. Inside, these profiteroles are completely empty. The most important thing is to correctly guess the consistency of the dough. It should be thicker than pancakes.
3. Eggs need to be driven in one at a time, and until the previous one is completely connected to the dough, do not drive in a new one! It took us 2 large eggs and the yolk from the third.
4. To prepare the dough, we need the products indicated in the list.
5. Pour water into the bucket, add butter and a pinch of salt. We bring to a boil.
6. Without removing from the stove, make a small fire, add all the flour at once and mix very quickly with a wooden or silicone spatula.
7. The mass becomes homogeneous and smooth.
8. The dough is ready when a film remains on the bottom. The dough should be chilled until slightly warm. Well - put on the balcony.
9. Then we transfer the mass to a blender, add one egg and break through until it is completely combined with the dough. Then add the rest of the eggs one by one. The consistency is thicker than pancakes. If the dough turns out to be liquid, it will be impossible to fix it, flour cannot be added.
10. Our dough is ready. We transfer it into a pastry bag with a round or star nozzle or into a syringe and place small products on a baking sheet covered with baking paper. You can do this with a spoon.
11. We send it to the oven preheated to 200 degrees. Bake for 15 minutes. Do not open the oven - the dough may settle. Products during this time should be slightly reddened and grow well. Then lower the temperature to 160 degrees and leave in the oven for another 15 minutes. We turn off the gas, open the door slightly and do not remove it for another 5 minutes.
12. Let's start preparing the filling. For her, we need the products indicated in the list.
13. We send fish products to a blender and punch them. Add cheese, sour cream and beat until smooth. The filling is ready. Cut off the tops of the profiteroles. We fill them with stuffing through a syringe. Insert a piece of salmon.
14. Add a few eggs and a parsley leaf. Snack profiteroles with salmon are ready.

Publication date: 2015-12-30

One of the signs of a mature culture is the high professionalism of artisans. When they have the opportunity to develop their art not only for the sake of earning and subsistence, there is a chance to create masterpieces that will remain in history for all time. It is now not only about artists, sculptors or architects. The art of cooking is no less aesthetic and beautiful. And France is one of the clearest examples of how gastronomy has developed.

French cuisine is conditionally divided into three parts: regional peasant, widespread national and highly refined, the basis for which was the royal court cuisine.

The regional cuisine of the southern provinces is sharply distinguished by the spiciness of food, the extensive use of wines and spices in its preparation, especially garlic and onions. Alsatian cuisine also has its own characteristics, characterized by a significant consumption of cabbage and fatty pork, although residents of all other regions of France prefer lean meats (lamb, veal, chicken, various game). Burgundy is famous for sea and meat dishes with the addition of wine. Of course, the population of the coastal provinces consumes a large amount of seafood.

Dairy products are practically not used in French cuisine, with the exception of cheeses, of which there are several dozen varieties. Also, the French almost do not use cereals - they like fresh vegetables. The main feature that distinguishes French cuisine is the presence of several hundred different sauces. The use of sauces helps to enhance the taste of even the most ordinary dishes.

The French regard cooking as an art, and dozens of borrowed words (restaurant, side dish, scrambled eggs, sauce, entrecote, mayonnaise, soufflé and many others) emphasize the universal respect for their cuisine. It is curious that in France the word "gourmet" means, first of all, a lover of plentiful and tasty food, while a connoisseur who understands the intricacies of gourmet dishes is called a gourmet (French gourmet).

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French cuisine for breakfast

(omelette) - a dish known to everyone and easy to prepare came to us from France. Traditionally nothing is added to it; real french omelette- These are beaten eggs fried in a pan in butter. It is made flat, not lush, rolled up or folded in half.

In French cuisine, regular references to a dish called "omelet" are found in the 16th century (although there are earlier, but rare cases), but the omelette in its modern form did not appear until the 18th century.

(croissant) - stuffed puff pastry bagel, famous french pastries. Traditionally served with breakfast. Butter puff yeast dough gives baking a delicate airy texture. The modern croissant is one of the staples of French and Austrian bakeries and pastry shops. Thanks to the introduction of factory-made frozen puff pastry in the 70s, they have become a widely popular fast food and now everyone can bake croissants, not just experienced chefs. The croissant is the most common continental breakfast pastry.

Such buns have been known in Austria since the 13th century, but became popular when they began to be baked in Paris. However, the Viennese and French croissants are different: the French borrowed only the shape from the Austrian confectioners, and they came up with the type of dough themselves. Around the bun there are various culinary legends that have no confirmation. For example, as if their shape is a reference to the Ottoman crescent.

The filling in a croissant can be anything - praline, almond paste, chocolate, dried fruits, fresh fruits. By the way, it is in France that croissants without filling are most often sold.

(œuf poché) is a simple and nutritious dish that came to us from France. The essence of the "poached" method is boiling eggs without shells in hot water. This is a method that allows you to achieve the desired result with only two components - the exact cooking time and the inadmissibility of boiling water.

Based on poached eggs there are different recipes: they are sprinkled with herbs, salt, added to soups, put on sandwiches. One of the popular breakfast options is egg Benedict(bun with poached egg, bacon and sauce). The main thing is to use very fresh eggs. Also, cooks recommend choosing the highest category of eggs (they have a bright and large yolk). Then the cooked egg will consist of a tender soft yolk in a thin, light, almost imperceptible layer of protein.

Traditional French cuisine for starters (soups)

(pot-au-feu) or pot-au-feu is a traditional "homemade" soup with beef and vegetables. In translation, its name - "pot on fire" - literally reflects the method of cooking: in winter, a pot of water was hung over the fire, where they put vegetables, meat and roots. As they were cooked, they were selected and eaten, and a new batch of ingredients was added to the pot.

It takes a very long time to prepare potofyo, so the dish has practically come out of household use. Traditionally, several pieces of inexpensive beef with a bone, carrots, potatoes, onions, cabbage and turnips are placed in the soup. Sometimes mushrooms are added. For the "smoke" flavor, onions are often heavily fried. The serving of the dish distinguishes it from other soups - vegetables and meat are served separately from the broth. They can be additionally seasoned with a side dish. Seasonings such as mustard, horseradish and mayonnaise are combined with potofyo.

Over time, the term "potofyo" became a household word. In Russia, it was used as a synonym for the word "philistine", since the soup is the simplest, "philistine".

(coq au vin) or coq au vin is a traditional French dish. Depending on the type of wine, there are several preparation options. It is generally accepted that original recipe was invented in Burgundy, so it is Burgundy wine that is considered the most suitable. You can also cook a rooster in champagne, in Riesling, in Beaujolais Nouveau.

The dish is prepared from whole poultry, unlike, for example, duck confit, where only legs are used. The sauce must be accompanied by premium wine, which is also served with the dish at the table. Traditionally, rooster in wine is served as a side dish.

But why the rooster? There is a legend about the origin of the dish since the time of Caesar: when the Romans conquered the Gauls (gallus - rooster), one of the leaders of the Gauls presented the future emperor with a live rooster, wanting to emphasize the prowess of Rome in this way. Caesar "returned" the gift by boiling the rooster in wine. Since the dish is national and actually folk, researchers still assume, since the dish is national and actually folk, that the rooster was boiled in wine to make its rather tough meat softer.

(cassoulet) - a stew with meat and beans, similar in texture to a thick stew. For its preparation, a cassette (a special deep pot) is used. Previously, the dish was cooked in ceramic casseroles, but today they are made from aluminum foil.

Cassoulet originated as a folk dish in the southern regions of France and is still very popular in the Languedoc and Occitania to this day. This is, in fact, the birthplace of all kinds of cold cuts. Cassoulet traditionally includes white beans, sausages, pork, goose or, sometimes lamb is present in the recipe.

Cooked over low heat in a closed container - this is done in order to reduce the characteristic feature of the beans to cause the accumulation of gases. Traditionally, French peasants cooked all the ingredients together in a pot, but nowadays it is customary to cook cassoulet from beans pre-boiled with vegetables and fried meat.

(bœuf bourguignon) or Burgundy beef - traditional french dish, which, like, gave the world one of the most famous regions of France - Burgundy. The main "highlight" of the dish - thick sauce based on red wine, naturally Burgundy.

Classic recipe boeuf bourguignon - fried beef that is stewed in wine sauce with mushrooms, onions, carrots and garlic. However, these are very conditional ingredients, since there is no single generally accepted cooking option. Some cooks add tomato sauce, parsley and tomatoes to the dish.

Auguste Escoffier (1848-1935) introduced Burgundy beef into the “high cuisine” menu of France, and according to critics, this is one of the most delicious beef dishes, although the origin of the dish is folk. Previously, beef was stewed for a long time (more than three hours) in wine sauce in order to remove the stiffness of the meat. Today, cooks use tender “marble” meat, veal, and therefore there is no need for long-term cooking, as French peasants did.

(bouillabaisse) - French original fish soup, popular dish Mediterranean coast. The name consists of two words: boil and stew. Initially, it was a cheap soup made from the remains of fish that could not be sold at the market during the day. Today bouillabaisse includes halibut, hake, mullet, eel and even seafood - shellfish, mussels, crab, octopus. During cooking, the fish are added to the broth in turn and brought to a boil. The classic recipe also includes a set of Provencal herbs and vegetables: tomatoes, potatoes, celery, onions (pre-fried and stewed). Bouillabaisse is served with mayonnaise in olive oil with spices and garlic, slices of grilled bread.

Previously, bouillabaisse was served as follows: broth and slices of bread separately, and fish and vegetables separately. The wide popularity of the dish and the influx of tourists to the southern coast of France have created new bouillabaisse recipes - with expensive ingredients and exquisite seafood delicacies. Such dish options can cost 150-200 euros per serving. In some areas, nuts, Calvados, vinegar are added to the soup, instead of provencal herbs use a bouquet garni.

(vichyssoise) - onion puree soup, named after the French resort of Vichy. The history of the soup causes discussion among culinary specialists. According to Julia Child, it was created in America, but most experts attribute its creation to the famous Ritz-Carlton chef Louis Diat, who first cooked vichyssoise in 1950, based on childhood memories. Initially, a similar dish appeared as hot soup from potatoes and different varieties onions (especially leeks) at the end of the 19th century, and the chef's innovation was that he came up with whipping it with cold cream.

Traditionally, Vichyssoise is served cold, sometimes with the addition of crackers. The soup is also served with shrimp salad with garlic and fennel.

(consommé) - beef or chicken strong, but clarified broth. In a modern version, the dish is complemented by a pie. Usually the broth is prepared with minced meat, but some restaurants serve consomme from vegetables and even fruits.

Beaten egg whites are used to remove sediment and fat from the broth. The broth is also cooked with the addition of carrots, celery, leeks, which are taken out before serving the dish. The classic taste of consommé is achieved by cooking at high temperature and frequent stirring: this is how the broth is cooked until a dense protein film appears on its surface. Then it is simmered over low heat for about an hour until an amber translucent color and rich aroma are obtained.

Usually, consomme is served hot, because when it solidifies, it forms a jelly. Garnish for it can be very different, but it is certainly served separately. Consommé is considered one of the most exquisite dishes, since its preparation requires a large amount of meat (about 500 grams of minced meat per serving of broth) and the poor could not afford such a wasteful dish. It is also common to serve gelled broth - chilled consommé.

(soupe à l "oignon) - a typical French cuisine soup based on meat broth, with onions and cheese. Served with croutons. Similar onion-based soups have been known since Roman times - this is a popular food among the poor, who have always had onions in The current version of the dish originated around the 18th century and, according to French legend, was first prepared by King Louis XV, who got hungry while hunting, but late at night there was only onions, champagne and butter in the house. was popular among Parisian workers and market traders.Today, French onion soup is a caramelized onion in beef broth in a pot with croutons. Comte cheese melts on the surface of the soup.

Thanks to the use of browned onions, the soup acquires a wonderful aroma and golden color. Chefs caramelize onions for at least half an hour. For original notes, before serving the dish, sherry or dry white wine can be added to the soup.

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Traditional French cuisine for the second

(сonfit de canard) - stewed duck legs; a dish originally from the Gascony region (southern France). Confit arose as a way to preserve meat in the absence of the possibility of long-term storage. Usually the legs were salted and stewed for a long time in their own fat. Then they were placed in a ceramic pot and filled with the same fat. In this form, in a cold cellar, a cooked dish could be stored for months.

Today, the recipe has changed somewhat: the duck is still rubbed with salt, herbs, garlic, but then kept in the refrigerator for more than a day. It is prepared in its own fat, or in olive oil, for several hours (from 4 to 10). Properly cooked duck confit in an airtight package can be stored in the refrigerator for up to six months. In a modern classic recipe, duck confit is served with fried potatoes.

(foie gras) - fatty liver, as the name of this literally translates the most delicate dish. Even the ancient Egyptians, Greeks and Romans mastered the practice of forcibly feeding waterfowl. By the way, we owe even the French word foie - liver - to the ancient Romans, who fed geese with figs, and received from them "fig liver", ficatum.

Today, mainly ducks and mulards (a cross of duck and goose) are fattened to get the liver. According to connoisseurs, the taste is almost indistinguishable. As a rule, foie gras is served before a hot dish, accompanied by dessert white wine. But there are also original options - fried escalope foie gras.

(timbale) - hearty and original dish, which is a pasta casserole in a special shape. In general, timbales and timbales are products prepared in a special form, which does not allow the sauce or cream to spread, and also gives the dish a beautiful look. This was quite in line with the spirit of the court cuisine of France at the beginning of the 19th century, when chefs were required to be able to cook multi-storey "palaces" from such timbales.

Today, timbale is understood as large long pasta, which fills the baking dish (bottom and sides). The filling can be very different - vegetables, mushrooms, cheese, meat. The top layer of timbale is pasta again.

(cuisses de grenouille) - an unusual delicacy, to which the French owe the offensive nickname "paddling pools". Connoisseurs say that frog legs taste like a cross between chicken and fish. Only the upper part of the hind leg is used for food. According to statistics, more than 3 billion frogs are grown for this purpose every year.

(escargots de bourgogne) - a snail appetizer, one of the specific well-known dishes of French cuisine. In general, escargot is a term that unites all edible types of snails, but the French consider Burgundy snails to be classic and most delicious.

Escargot is an exquisite delicacy served in expensive restaurants. Of course, in the markets and shops in France you can buy live snails or semi-finished products. In the first case, you will have to prepare them yourself (an extremely troublesome task) - soak them in flour and herbs for several days, pour over with boiling water, and remove the meat. Snail shells can be used to serve a dish more than once.

An obligatory component of the escargot recipe is green oil (garlic and parsley are whipped with salted butter). This mixture is placed at the bottom of the shell, then stuffed with snail meat, and again covered with green oil. Snails are baked in the oven until golden brown, and eaten with a fork and special tongs. Escargot is served with white wine.

(galantine) - "jelly" in old French, aspic from chicken, rabbit, veal meat. Galantine is a rather complicated, richly decorated dish (hence the name: galant - complex). The classic recipe is as follows: minced meat is mixed with seasonings and eggs, then boiled in broth or baked, and then cooled to form the outer layer of jelly. The dish is served cold. Galantine in France is traditionally made from chicken, duck, pheasant, pork and lamb. Nowadays, the term "galantine" refers not only to a specific dish, but also to the technology of its preparation.

(aligot) - mashed potatoes and cheese, often with garlic, served with fried sausage or pork. The dish appeared in the Auvergne region and became widespread at the end of the 19th century, mainly due to urbanization.

Aligo is made from mashed potatoes, to which cream, butter, garlic and chopped cheese are added (half a kilo of cheese per kilogram of potatoes). As for the variety of cheese, Auvergne cheeses Tom and Cantal were traditionally used. Historically, this dish was prepared for pilgrims who, on their way to Santiago de Compostela, asked to eat at least “something” in Latin, which sounds like “aliquid” in the abbey on the Aubrac plateau. Nowadays, red wine is recommended for the dish.

(côtelette de volaille) - a dish very similar to "chicken Kiev". Classical french recipe: broken chicken breast it is stuffed with a creamy sauce, covered several times with a mixture of eggs and breadcrumbs, then fried or baked in the oven. IN cream sauce it is allowed to add a variety of ingredients, which can significantly change the taste of the dish as a whole.

In 1918, cutlets de volyay were served for the first time at one of the official receptions in Kyiv. Everyone liked the new dish and quickly entered the restaurant menu, having received the name “Kiev cutlet”. Later, during in-line production, her recipe was simplified - instead of sauce, they began to use cold butter.

(choucroute) - Alsatian sauerkraut, a dish of regional French cuisine. Usually, this word means not only the cabbage itself, but also a side dish in the form of potatoes or meat products. Shukrut has been known in this form since the 19th century. The cooking method is as follows: finely chopped cabbage is infused in brine for some time, then it is boiled in beer or wine.

Sausages, knuckle, salted meat, and potatoes are traditionally added to shukrut. This is one of the popular Alsatian dishes. In 2012, shukrut was patented as a protected geographical name. Now manufacturers can produce products with this name only if the cooking technology meets the established standards. For example, heads of cabbage should weigh from 3 kg, enzymes should not be added during fermentation and the temperature should not be changed, and if the clover is sold boiled, then only Alsatian alcohol is used for it. This guarantees the high quality standards that have been developed over the years.

(gratin dauphinois) - potato casserole with cream. Also used are such names as "potato a la dauphinois" and "dauphinois casserole". The dish was first mentioned in 1788. The recipe originally included potatoes, garlic and butter, while cream and additional ingredients appeared later. Potatoes are cut into coin-thick circles, stacked in layers and cooked in an oven over low heat for about an hour. You can also add cheese and eggs. The main thing is to choose the right potatoes, yellow and not too hard. The highlight of the dish is the aroma of garlic. As an alternative to cream, some recipes use poultry broth. In some recipes, potatoes are pre-breaded.

french desserts

(creme fraiche) - French fermented milk product with a fat content of not more than 30%, similar to sour cream. It is obtained from cream by adding lactic acid bacteria. Cream fresh is practically not used as a separate dish, but is widely used as an ingredient for cooking. variety of soups, sauces and desserts. Sometimes it is used as a marinade for meat, then spices, garlic and herbs are added to it.

(crème brûlée) is a dessert whose name translates as "burnt cream". The earliest mention of it dates back to the 17th century and appears in the cookbook of Francois Messialo, the chef of the Duke of Orleans. Therefore, creme brulee is traditionally considered a French dessert, although the British believe that its authorship belongs to them and that creme brulee was first prepared at Cambridge Trinity College.

Creme brulee is custard base from cream with egg and sugar, the top of which is a layer of hardened caramel crust. Dessert should be at room temperature. The custard base is usually flavored with vanilla, in some cases with other additives. Another version of the recipe - catalan cream, which contains lemon or orange peel and cinnamon. Its base is prepared with milk, unlike the traditional creme brulee. Another original version of the recipe is creme brulee flambe - custard is sprinkled with sugar and caramelized with a burner right before serving.

(éclair) is one of the most popular French desserts. Long tube of choux pastry with cream was created, most likely, by a famous chef named Marie-Antoine Karem (1784-1833). In the USA, eclairs are, in fact, understood to be yeast donuts, but real French eclairs are hollow inside, tender and correspond to the literal translation of “lightning” - they are eaten with lightning speed.

It's funny that in Germany these cakes were called "love bone" and "hare's foot". Characteristic elongated shape, glazed and the most delicate filling- distinctive features of all eclairs. Choux pastry tubes are filled with vanilla, coffee or chocolate flavored cream, whipped cream, rum cream or fruit fillings and even chestnut puree. Fudge, caramel, chocolate can act as a glaze.

french pies

(quiche lorraine), also known as Lorraine pie, is open pie with stuffing and filling. The original spicy quiche is made of shortcrust pastry, stuffed with smoked bacon and topped with a mixture of eggs and cream with pepper and sometimes nutmeg. Its main feature is a tender baked crust, which is formed from the filling.

Initially quiche lauren- Lorraine pie custard, as the egg-cream filling was called, appeared on the table at the beginning of the 17th century. Then it was sprinkled with cheese, but over time, the cheese was replaced with bacon. Other varieties of the pie also appeared - with fried onions or with fish and an egg, or without filling at all.

Today, quiche lauren has become so popular that now everyone understands this name salty pies with stuffing and filling. There are a lot of quiche recipes in our time - vegetable, meat, fish, but quiche loren with brisket is still considered classic (sometimes supplemented with cheese, Gruyère cheese is used in the original).

(pissaladière) - open onion pie with anchovies, similar to pizza. It originated in southern France and has become a traditional local dish, especially popular in the Nice area. A real pissaladière should contain pissala (a salty mash of very small anchovies and herb sardines), but due to the ban on catching such a small fish in the Mediterranean, the pie began to be made from the pulp of lightly dried anchovies (sometimes they are ground into minced meat). Onions are caramelized for a long time in olive oil, garlic, thyme and black olives are also added.

(tarte tatin) Apple pie in French, in which apples are caramelized in sugar and butter. Appeared at the end of the 19th century, perhaps thanks to Stephanie Tatin (the owner of a hotel near Paris), who, in the process of making an ordinary pie, forgot about the apples in the pan and almost burned them. Then she poured the dough directly on the burnt apples and put it in the oven in this form (along with the frying pan). Then the woman turned ready pie, which, to everyone's surprise, turned out to be a delicious delicacy.

The peculiarity of tarte tatin is that it is baked upside down. So the apple upside down pie became signature dish sisters Taten. At least according to the legend. The owner of the famous Parisian restaurant "Maxim", having tasted this new dessert, was amazed and included it in his menu. For tarte tatin, not only apples are used, but also pears, peaches and even tomatoes and onions. The dough can be sand or puff.

French pastry

(canelé) - branded french dessert originally from Aquitaine. This is a small cake that is characterized by a firm, crispy crust on the outside and tender dough inside. The term originated from the architectural "flute" - a column with grooves. Dessert is the same.

There is a story that canele appeared in the 18th century, perhaps thanks to the nuns who invented the dessert - small oblong fried pieces of dough. Another legend is associated with winemaking in the Bordeaux region - in this area, the wine goes through a clarification stage with the help of beaten egg whites, while unnecessary yolks were sent to the monastery, where they came up with a cake based on them.

The must-have ingredients for canele are vanilla, rum, egg yolk and cane sugar. Whether the monastery cakes of the 18th century were the forerunners of modern canele is difficult to say, but they were called, in any case, it seems - canolie. Canele is one of the most popular "simple" desserts today. They are even served with champagne and wines - this is a versatile, delicate and fragrant dessert.

(gougères) - savory pastries stuffed with cheese. Gougères look like small cakes made from choux pastry, from 3 to 12 cm in diameter. For their preparation, cheese is used, which has a pronounced taste, for example, Comte, Gruyère, Emmental. Grated or finely chopped cheese is added directly to the dough. In some recipes, gougères are stuffed with meat, mushrooms, and ham. It is believed that they were first made in Burgundy. Served at wine tasting (cold), and as an aperitif - hot.

In the 18th-19th centuries, gougères were made from dough tubes, sometimes it was just a flat cake. Even earlier, gougères meant stew in dough, as well as a medieval cheese pie with filling. In England, there is a similar pastry - scones. Gougères differ from them in the obligatory presence of cheese, which gives the pastry a piquant taste.

(vol-au-vent) - a savory snack, a dish of French cuisine, the name of which translates as "flying in the wind." This pastry from puff pastry it usually has a meat, fish or mushroom filling.

Initially, the vol-au-vent was prepared as a small pie and was about 20 cm in diameter. The famous chef Antoine Careme (1784-1833) used light and crispy puff pastry to make a salty or sweet unusual snack. It is said that when the flat rings from which he made the cake were greatly enlarged in the oven, as happens with puff pastry, Karem's student noticed that the cake seemed to fly into the air - hence the characteristic name. Later, the flounces were reduced in size by at least half, "to the bite of the queen."

The filling for the vol-au-vent can be very different: stew, fish, mushrooms, even snails and crayfish. The main feature of the dish is its original shape. Vol-au-vent consists of several rings of dough, fastened to each other with the help of egg white. Hot appetizers are served.

(baguette) - a long soft bun with a crust; considered a symbol of French cuisine. Typically, a baguette is about 65 cm long, 6 cm wide, and weighs 250 grams. Its name is borrowed from Italian and translates as "wand". The harbingers of these long rolls were known in France as early as the time of Louis XIV - they were described as six-foot thin loaves that looked more like weapons or crowbars.

The baguette is usually broken, not cut. It is eaten only fresh, a few hours after cooking it becomes stale. The main condition for creating an airy light baguette is a well-heated oven. One of the features of a baguette is the speed of its preparation.

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Other traditional French cuisine

(andouillette) - the original type of French sausage; a characteristic dish for the regions of Champagne, Picardy, Flanders, Lyon. Andouillet is a filling of ground intestines and stomach with the addition of spices, peppers, onions and wine, with which pork intestines are stuffed. The dish is practically not found anywhere except France and has a specific original smell, which arises from its ingredients. The mayor of Lyon once spoke about the smell of sausage: “Politics is like an andouillet, it should smell a little unpleasant, but not too much.” Anduiette is served fried or grilled, either hot or cold.

Biscuits(les galettes) - flour product, the main property of which is a long shelf life. This word (translated as “boulder”) denotes several dishes at once, including cookies, crackers, crackers, pancakes, and even a type of bread. For example, a typical snack in the French region of Brittany is biscuit sausages, thin pancakes, in which fried sausage or sausage is wrapped.

Simple types of biscuits - crackers and crackers - are made from low-fat dough. They keep for several years. They are still used in army and expeditionary rations, they are taken with them on hiking trips. Despite the density, the structure of such a "cookie" is layered and it is easily soaked in liquid. Fat biscuits are also prepared, in which the fat content (butter) can reach 18%.

Plain biscuits - wide famous food French peasants. And if in Brittany biscuits are pancakes made from buckwheat flour with milk and eggs, then in other regions they are large cookies or long-term storage bread. Thin buckwheat Breton spring rolls - feature local cuisine, they are decorated with eggs, meat, cheese, vegetables or fruits.