Fleischnacka or Fleischschnacka, literally “snails of meat” (from German “Fleisch”, meat, and “Schnecke”, snail) is an Alsatian dish consisting of minced beef (or sometimes other meats, like left over pot-au-feu) rolled in fresh noodle dough and cut into slices, which…
Flan pâtissier nature is a traditional preparation often found in French bakeries and patisseries. This recipe is a base to which you can add fruit or other ingredients. Ingredients 500 ml whole milk 150 g white granulated sugar or 10…
Cassoulet (Pays D’OC caçolet) is a speciality of the region of Languedoc and named after the clay stew-pot in which it is made. It is possibly related to cocido in Spain. Cocido is said to have originated from the Jewish…
French onion soup is a classic French soup prepared, in its most fundamental form, by boiling sliced onions in water. More complex varieties involve bouillon, wine, and spices. An ordinary food for family meals, it is served as a simple…
Fumet de poisson is a fish stock. Ingredients 3 lb fish trimmings 2 quarts water 1 cup coarsely-chopped onions ¾ cup celery with leaves, coarsely chopped ⅓ cup leeks or green onions including green part, sliced and thoroughly washed 1…
Ingredients Procedure Scald milk and butter by bringing it to at least 180 °F (82 °C), and let it cool to at least 105 °F (41 °C). In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.…
Bouillabaisse is a traditional fish stew originating from the port city of Marseille. It is made by boiling several species of fish with herbs and vegetables. The broth is then served as a soup poured over bread seasoned with rouille…
A quiche is a baked, unsweetened custard pie, often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word quiche comes from…
Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew. Ingredients Baguette bread 1 egg yolk 100 ml olive oil 4 garlic cloves Saffron or annatto (for color) 6 Tbsp fish stock Salt Pepper…
Ingredients 5 lb veal shank, sawn into 2-inch lengths 2 lb veal shin bones, sawn into 2-inch lengths 1 lb veal marrow bones 2 lb chicken carcasses ½ lb (2 medium) onions, in medium dice 4 oz (2 medium) carrots,…
Ingredients 6 lb tripe, cut into 2-inch squares 1 calf’s foot, boned and cut into pieces 2 lb marrow bone 1 cup apple brandy 2 cups dry white wine 4 cups beef broth 2 cups diced carrots 2 cups chopped…
This recipe was found at Restaurant la Cascade[1] in the Languedoc region of France. Ingredients 2 Tbsp olive oil 150 g peeled and chopped onion 3 tsp finely grated fresh ginger root, divided 1 large carrot, peeled and chopped 1…