Alsatian Chicken Fricassée
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Recipes · FR
67 recipe(s).
Alsatian Fish Stew (Matelote de poissons d'Alsace)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Baguette
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French Cuisine | Bread The baguette is a variety of French bread distinguishable by its much greater length than width, and noted for its very crispy crust. The standard girth …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Basic French Macarons
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts French macarons are variety of sandwich cookie based on almond meringue and a sweet filling.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Beef Stock
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Beurre Blanc
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Traditionally, a beurre blanc consists of nearly equal parts white wine and good white wine vinegar reduced dramatically with shallot, held in emulsion with quite a lot of butter…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Beurre Manié
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Beurre manié, meaning "kneaded butter", is a paste made from equal volumes of butter and flour. It acts a thickener for soups and sauces.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Beurre Monté
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Beurre monté is a French sauce with many applications; it can be used plain as a dip, cooked in, or adjusted with savory or sweet ingredients. The sauce is simply an emulsion of …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Beurre à la Bourguignonne (Garlic Scallion Butter)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Beurre à la Bourguignonne, or garlic butter, is a compound butter flavored primarily with garlic. In this case, it also includes shallots and parsley.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Boeuf Bourguignon
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | France | Meat | Stews Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) an…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Bouchée à la Reine
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine 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 gastron…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Bouillabaisse
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine 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. Th…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Buckwheat Crêpes
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Buckwheat crêpes are a type of savory crêpe from Upper Brittany made with buckwheat flour. They are locally known as "galettes de blé noir" or "galettes de sarrasin" and are trad…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Béchamel Sauce (Louisiannaise)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Cassoulet
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes 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 …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Champagne Vinaigrette
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine | Vegetarian Cuisine
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Choucroute (Sauerkraut with Meat and Potatoes)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Alsatian recipes Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Cod, Olive Oil, and Cream Sauce (Brandade de Morue)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French Regional Dishes
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Coq au Vin I
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Meat Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variant…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Coq au Vin II
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Croque Monsieur
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes A croque-monsieur is a French sandwich made of ham, Gruyère cheese, French bread, and Dijon mustard. Croquer means "to crunch" in French, so the name literally translates to "cru…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Crème Saint-Honoré
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Crème saint-honoré is a crème pâtissière with stiffly beaten egg whites folded into it, used to fill profiteroles, éclairs and tarts, as well as on its own as a d…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Demi-glace
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Duxelles (Minced Mushrooms with Herbs)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Duxelles is a French mushroom dish.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Easy French Bread
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine | Vegetarian cuisine | Bread
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Espagnole Sauce (Escoffier)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes This recipe is from Escoffier's Le Guide Culinaire.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Espagnole Sauce (Mrs. W.G. Waters)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century. It bears no relation whatsoever to the classic espagnole, as…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Fish Stock (Fumet de poisson)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Fumet de poisson is a fish stock.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Flammekueche (Bacon and Onion Flatbread)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Alsatian recipes Flammkuchen or tarte flambée is a well-known Alsacian speciality. It is like pizza in that a thin crust of dough is baked in a very hot oven, but its topping i…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Flan Patissier
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts | French Cuisine 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 …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Fleischnacka (Alsatian Meat and Pasta Roll)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Alsatian recipes Fleischnacka or Fleischschnacka, literally "snails of meat" (from German "Fleisch", meat, and "Schnecke", snail) is an Alsatian dish consisting of minced beef …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
French Bread
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine | Vegetarian cuisine | Bread
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
French Omelette
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast Recipes | Omelet Recipes A French omelette is a dish consisting of fried beaten eggs, often with an added filling. The center of the omelette should be just barely co…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
French Onion Soup
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French Cuisine | Soup French onion soup is a classic French soup prepared, in its most fundamental form, by boiling sliced onions in water. More complex varieties involve bouil…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Fresh Tomato Galette
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Originally posted to Foodista by Ala Lemon. Foodista recipes are released under a CC-BY license.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Frog's Legs à la Parisienne
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Meat
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Garlic Mayonnaise made with Bread and Fish Stock (Rouille)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Glace de Viande (Reduced Beef Sauce)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Glace de viande is a sauce made by reducing meat broth or stock until rich and condensed.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Gorgonzola Stuffed Chateaubriand
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Gâteau Nantais (Nantes Cake)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French Cuisine Gâteau nantais is a kind of pound cake made with almond flour and rum.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Julia Child's Boeuf Bourguignon
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes From Mastering the Art of French Cooking Volume 1. Child recommends serving this dish "in a casserole, or on a platter surrounded with steamed rice, risotto, or potato balls saut…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Le Tourin (Garlic Soup)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soup | Cuisine of France Le tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Lemon Mille-feuille
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert Mille-feuille (literally "a thousand leaves/sheets") is a French pastry made of many puff pastry layers.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Lobster Bisque
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Lobster Thermidor
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Lobster thermidor is a dish created by stuffing an empty lobster tail with sautéed lobster meat that is cooked with butter, a light wine (often sherry), and cream. The resulting …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Mussels in Onion and Butter Sauce (Moules Mariniere)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Seafood | Mussel
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Niçoise Salad
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Niçoise salad (pronounced ni-swaz) sometimes referred to as salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in Franc…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Pain au Levain Naturel
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread This is a simplified recipe for pain au levain, a white crusty French sourdough bread. The traditional method of making pain au levain is a long seven stage process. It b…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Pan-Seared Duck Breast with Cabernet Reduction
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes They serve this dish all the time in French bistros. By the way, save the fat. Cook your eggs in it in the morning, and they will be amazing!
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Pot-au-feu (Boiled Meat and Vegetables)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France 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.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Potage Parmentier
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Soup There are few things more versatile or more satisfying than potage parmentier (leek and potato soup) or one of its myriad variations. It’s good freshly…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Potatoes Anna
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Side dishes Potatoes Anna (or pommes Anna) is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. It can be ea…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Pralin
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Pralin is pulverized praline (caramelized nuts), which is used as a topping or addition to dessert creams, cakes, etc.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Ratatouille I
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Provençale recipes | Vegan Cuisine Ratatouille is a traditional Provençale stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or Frenc…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Ratatouille II
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cookbook:Vegetarian Ratatouille is a traditional Provençal stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Sauce Mornay
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Sauce mornay is a béchamel sauce with grated cheese
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Seared Duck Breast with Pinot Noir Reduction
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes The acidic, fruity flavor of Pinot Noir perfectly matches the fatty, slightly gamey taste of the duck.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Simple Tarragon Quiche
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France 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 n…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Snails with Garlic Butter (Escargots à la Bourguignonne)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Escargots à la bourguignonne is a French dish of snails with garlic butter.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Socca (Italian Chickpea Flatbread)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Cuisine of Italy Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour. See also: Calentita
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Tartiflette
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish an…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Teurgoule (Norman Cinnamon Rice Pudding)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Teurgoule is a cinnamon-flavoured rice pudding that is a speciality of Normandy. The name comes from the Norman language and means twist mouth, a reference to the faces supposedl…
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Three Ginger Soup
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes This recipe was found at Restaurant la Cascade[1] in the Languedoc region of France.
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Tourte à la Lorraine
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Tourte à la Lorraine is an elaborate meat pie with a pâte brisée (pie dough) base and a puff pastry top which is baked. Ten minutes before the end of the baking …
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Tripes à la mode de Caen (Norman Stewed Tripe)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0
Veal Stock
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
France · Wikibooks · Creative Commons Attribution-Share Alike 4.0