The Most Popular Specialties Of French Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

French cuisine is famous for its reputation as the best in the world. It uses very often fish and seafood, beef, lamb, poultry, rabbit. Pork does not enjoy much respect. The French define snails and frog legs as a refined delicacy. Vegetables are dominated by mushrooms, garlic, asparagus, peas, okra, tomatoes and angina.

The French rely heavily on spices. The most common is the spice "bouquet garni", a combination of parsley, thyme, bay leaf, basil, celery stalk, rosemary and savory. The ingredients vary depending on the dish for which it is used. The specified connection is cooked together with the dish, after which it is removed.

Other extremely important and popular products in French cuisine are their famous cheeses and wine. They are used in all variants - both individually and in the preparation of certain dishes. Each dish goes well with such popular bagels.

The specialties are a trademark of French cuisine. Here are some of the most typical for her:

Gourmet salad

For 6 servings

Necessary products: 500 g potatoes, 2 green apples (slightly sour), 3 tomatoes, 1 small green pepper, 40 ml muscat wine, 80 g olives (stuffed with peppers), 50 g "Tomme de Savoie" cheese, 80 g ham (cooked, not raw smoked), 2 onions, 3 green onions

For the dressing: 30 ml vinegar, 100 ml olive oil, 1 tsp. mustard, black pepper, salt

Method of preparation: Boil the potatoes in salted water, drain, peel and cut into thin slices. Place in a suitable bowl and add the white wine. Peel the apples and cut them into small cubes. Peel a squash, grate it and cut it into quarters.

Stuffed olives and peppers are cut into slices, and cheese - into small cubes. Ripe and green onions are cut into small pieces, and ham - into thin strips. Apples, tomatoes, peppers, olives and cheese are successively added to the bowl of potatoes.

Mustard is mixed with vinegar, salt and pepper to taste. The olive oil is added to them in a thin stream, stirring all the time with a mixer.

Divide the salad into portions and pour the sauce. Sprinkle with onion on top and finally with the ham. The salad is served with white, dry nutmeg wine.

Stuffed tomatoes

Necessary products: 6 tomatoes, 2 eggs, 1 pc. canned tuna in oil, 1/2 bunch parsley, 1 tbsp. lemon juice, 200 g canned vegetable mix (peas, carrots, potatoes), a few lettuce leaves, 1/2 lemon, 6 pcs. anchovy fillets, 6 pcs. black olives, black pepper, salt

For the mayonnaise: 1 egg yolk, 1 tsp. mustard, 250 ml of oil

Method of preparation: Tomatoes are dug up, salted and set aside. Mayonnaise is prepared from these products. In a bowl mix the eggs, tuna, chopped parsley, 3 tbsp. mayonnaise and lemon juice. Stir and season with salt and pepper.

Fill the tomatoes with the resulting paste. Drain the canned vegetables and mix with the remaining mayonnaise.

A large plate for the plate was covered with lettuce leaves. Arrange sliced lemon and place the tomatoes on them, garnishing the vegetables with mayonnaise around them. Place a roll of olives wrapped in anchovy fillets on top of each tomato. The resulting specialty is served with a rose.

Baked holiday soup

Necessary products: 4 onions, 50 g butter, 1.5 l beef broth, 250 ml white wine, 50 g Roquefort cheese, 120 g Camembert cheese, 100 g grated Comte cheese, 50 ml cognac, 1/2 baguette, 1 pinch cayenne pepper, black pepper, sol

Method of preparation: Finely chop the onion. Fry in butter, stirring constantly. Gradually add the wine and broth. Bring to the boil and simmer for another 10 minutes. Meanwhile, the Roquefort and Camembert cheeses are crushed and mixed with the cognac. Season with black pepper.

The cream cheese is added to the boiling broth. Boil for another 2 minutes, stirring constantly. The broth is seasoned with cayenne pepper. Pour into heat-resistant cups. The baguette is cut into thin slices and toasted in the oven. They are distributed in the soup cups. Spread the grated cheese on them and put in the oven to bake the cheese, then serve hot.

Villette entrecote

For 4 servings:

Necessary products: 800 g entrecote (pork), 1 pinch of thyme, 4 onions, 60 ml of wine vinegar, 60 ml of red wine, 2 tsp. green pepper, 125 g butter, black pepper, salt

Method of preparation: Peel an onion and chop finely. Top with red wine and vinegar, in which it is boiled over low heat until the liquid boils. Cut the butter into pieces and mash well with a spoon. When the onion cools, add it to the oil.

Add the green pepper, season with salt and mix well until a homogeneous mixture. From it a roll is formed, which is stored in the refrigerator. The piece of meat is salted and rubbed with pepper and thyme. Grill and place on a preheated plate. The butter is cut into slices and placed on the meat. The dish is served hot.