Pot-au-feu is a typical and rustic French dish made of low-cost beef pieces and vegetables. There are many variants in France and other countries. Ingredients Vegetables 2 ea. (~380 g) onions 4 ea. (~500 g) carrots 2 ea. (~600 g)…
Ingredients 1 lb filet of pike 1 lb filet of carp ½ lb eel 1 lb filet of perch 6 crayfish 2 shallots, finely minced Salt Heads and tails of the above fish to make a broth 1 cup Riesling…
Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras. Ingredients Variety of meat including lamb, mutton and beef, cut into bite-sized pieces Plain flour Butter Vegetables including onion, potato and other root…
Bouchée à la reine is named for Marguerite de Valois, wife of Henri IV. This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but…
Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. It is…
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…
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…
Vitello tonnato is one of the Italian signature dishes, usually served as a starter, and is quite, quite delicious. If you really like it, serve it as a main course with maybe a bean and tomato salad. Ingredients 1 piece…
Onion confit can be used to fill quiches or to stir-fry cabbage. Ingredients Bouquet garni 8 thyme sprigs 2 parsley sprigs 2 bay leaves ½ tsp black peppercorns Leek (optional) Confit ¼ cup water 8 tbsp unsalted butter 3 large…
This recipe is from Escoffier’s Le Guide Culinaire. Ingredients 1 lb brown roux 6 quarts brown stock 8 tablespoons tomato paste 1 lb mirepoix 1 bouquet garni Procedure Dissolve the cold roux in a bowl by stirring in some of…
Ingredients 4 lb (2 kg) chicken carcasses 4 oz (125 g) onions, in medium dice 2 oz (60 g) carrots, in medium dice 2 oz (60 g) celery with leaves, in medium dice 2 oz (60 g) parsnips (optional), in…