French Cuisine

A French Meal A meal often consists of the following courses: – L’ aperitif -served before you are sitting at the table often with wine or champagne – L’entrée – when sitting at the table, the introductory course; hors d’overves – Les Plats principaux- hearty main course – Le Fromage- (from- Age) - cheese course – Les Dessert –most famous course of all

L’aperitif Truffles – These famous black or white mushrooms are: – Very expensive – Often served during this first course – Used in small quantities to accent another food

Bread Baguette – or French bread. – Long skinny loaf of bread – This bread is so famous in France. It is often left on the table from the L’entrée to the dessert course.

L’entree Dishes often served during this course – Ratatouille -A mix of sautéed vegetables, including eggplant, zucchini, tomatoes, bell peppers and onions – French onion soup – rich beef broth with sautéed onion, french baguette and gruyere cheese – Escargot -- snails served in their shells in a special dish with garlic truffle butter. – Pomme Frites –famously known as French fries

Traditional Meat used in French Cuisine Lamb and Mutton Frog Quail Rabbit Squab –pigeon Goose – goose liver called Foie gras – often served in the L’entree

Les Plats Principaux Main dishes: Quiche lorraine- bacon/ham and cheese in a pie crust. Coq au vin- chicken stew Fondue – big pot of melted cheese Bouillabaise – rich flavorful seafood stew

Les Fromage-Cheese Soft: Brie Soft with rind: Muenster Cream cheese: Neufchatel (New-fell-cha) Blue cheese: Roquefort Hard: Gruyere Danish vs. French

Les Desserts Crepes – – Very thin pancakes Soufflés – Sweet or savory

Madeleine - tea cookie Macaroons – Light crisp – meringue cookie – Filled with cream and jelly

Fruit tarts Tarte tatin- up-side down apple tart Pate sucree (pat sue cray) – french pie dough

Chox (shoe) pastry- elastic, gummy like dough made with egg Profiteroles- ice cream Cream puffs- cream Éclairs- custard

Types of Baked Creams Custard – (pastry cream) baked – egg and milk Pudding- cooked on top of stove Crème brulee- baked pudding – caramelized sugar

Water Bath Method How to do a water bath: – Place custard cups an empty pan, put pan in oven, then carefully pour hot water into pan. Remove cups from the water when custard is cooked Helps custard bake evenly and gently Without the hot water, the edges of the custard cooks too quickly and burn

Cookware Ramequines Soufflé Escargot Dish French Onion Soup Bowls Au Gratin Dish French Bread Pan