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Frugal recipes sometimes emphasize the possibilities for making soufflés from leftovers. [22] A soufflé may be served alone, with ice cream, [23] fruit, or a sauce. [15] Apple soufflé is made by lining a cake tin with pureed rice boiled in sweetened milk and baking it until it sets.
A casserole, probably from the archaic French word casse meaning a small saucepan, [1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
The recipe calls for premade French onion dip in addition to the usual cheesy, scalloped potato ingredients, so it's incredibly easy to whip up come dinnertime. Get the French Onion Scalloped ...
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)
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French:). [1] Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion ...
1. Fill a cocktail shaker with ice. Add the cognac, simple syrup and lemon juice and shake well. Strain into a martini glass, top with sparkling wine and serve.
The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used.