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Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork , but chicken and beef are also now commonly used.
Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1]
The cuisine of Québec evolved from that of 17th-century Northern France.It also retains some heritage from Poitevin cuisine: many Québecois make pâté marmite; soupe aux gourganes, which is based on gourgane beans, a strain of fava bean; [3] and soups based on other legumes. [4]
According to Jean-Marie Francœur, the pâté chinois has for another suggested origin the pâté d'échine de porc, a pâté made of corn, pork loin and turnip. This dish appeared towards the beginnings of New France. At the time, corn and pork loin were common, with potatoes not being available. As such, turnips were taking their place.
Bœuf à la mode Charles Storm van 's Gravesande (1841–1924), Bœuf à la mode, 1906, oil on canvas, Teylers Museum, Haarlem. Beef à la mode or bœuf à la mode is a French dish of a piece of beef braised in stock and wine with carrots and onions.
Beef cattle in the region include the Blonde d'Aquitaine, Boeuf de Chalosse, Boeuf Gras de Bazas, and Garonnaise. Free-range chicken, turkey, pigeon, capon, goose and duck prevail in the region as well. Gascony and Périgord cuisines includes pâtés, terrines, confits and magrets.
Beef bourguignon. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and ...
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste.