2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Appetizers are a very important part of the eating ritual for the French. One of the most delicious French appetizers is the sweet and spicy Camembert.
Necessary products: 1 can of Camembert, 1 tablespoon honey, 1 pinch of rosemary, 1 bay leaf, a pinch of ground black pepper.
Method of preparation: Take the cheese out of the box and release it from the paper.
With a sharp knife, cuts are made on the cheese like a net. The bay leaf crumbles. Put the cheese in foil, spread with honey, sprinkle with rosemary, bay leaf and black pepper. Wrap in foil and bake for 6 minutes at 170 degrees. Serve warm.
Artichoke with vinaigrette sauce is a traditional French appetizer that is very tasty and fragrant.
Necessary products: 4 large artichokes, 1 lemon, 4 tablespoons olive oil, salt to taste, 1 tablespoon mustard, 1 tablespoon vinegar.
Method of preparation: The upper part of the artichokes is cut to about one third of the total height, the stems are removed. Remove the core with a spoon.
Put everything in a saucepan, fill with salt water, add the lemon cut in half and boil for 25 minutes. Allow to cool slightly without draining.
Vinegar, salt, mustard, olive oil mix well. Each artichoke is removed from the broth and drained. Serve drizzled with sauce. It is consumed by peeling each artichoke leaf and melting it in the sauce.
Rabbit terrine is a delicious appetizer.
Necessary products: 1 kg and a half rabbit meat, 300 grams of pork, 10 strips of bacon, 1 carrot, 1 onion, 500 milliliters of white dry wine, 50 milliliters of cognac, 2 tablespoons oil, 1 tablespoon butter, 1 bunch parsley, 2 bay leaves, a pinch of nutmeg, salt and pepper to taste, 200 milliliters of meat broth, 1 egg.
Method of preparation: The meat is mixed with wine, salt, pepper and nutmeg. Cover and refrigerate for 12 hours. Onions and carrots are finely chopped. The meat bones are fried in a mixture of oil and butter until brown. Add the onions and carrots and simmer for 4 minutes.
In a metal bowl, mix the cognac, meat marinade and 500 milliliters of water. Bring to the boil, simmer for 20 minutes and strain through a sieve. Pour 200 milliliters of this mixture into a clean bowl, add the chopped parsley.
The rabbit and pork are minced and mixed with the broth and egg. In a long narrow tray, like a cake, spread the bacon strips. Pour the mixture and place the bay leaves on top. Bake in a water bath for an hour and a half at 180 degrees.
Allow to cool in the pan, remove and leave in the cold for 24 hours.
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