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Pages in category "French egg dishes" The following 5 pages are in this category, out of 5 total. This list may not reflect recent changes. C. Crespéou; O.
A baked egg dish that has a ragout; a starch element is added and it is often served in squares. Uovo sbattuto: Italy: A breakfast dish that is sometimes prepared as a drink. Yemas de San Leandro [62] Sweet Spain: Zabaione: Sweet Italy A dessert made from egg yolks, sugar and wine. Zucchini slice: Savory Australia: A baked dish of eggs, cheese ...
French egg dishes (5 P) I. Indian egg dishes (8 P) J. Japanese egg dishes (9 P) K. Korean egg dishes (3 P) M. Mexican egg dishes (4 P) P. Philippine egg dishes (9 P)
This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust.
Don’t wait for Bastille Day to unleash your inner Francophile with these 15 classic French dishes, all using inexpensive ingredients and ranging from easy to more complex.
A soufflé (French pronunciation: ⓘ) is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff. [1] [2] [3]
Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish. It is an hors d'oeuvre and is considered a classic bistro dish. A recipe was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American cooks in 1966 as Modern French Culinary Art. [1]
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...