French food has one of the best reputations in the culinary world. These French recipes are for those who want to try their hand at French cooking.
There are a total of 52 french recipes.
Alsatian Pork with Sauerkraut (Choucroute Garnie à l'Alsacienne)
The AlsaceLorraine region blends French and German cuisine.
4 slices bacon, cut into 1inch pieces
1 medium onion, chopped
1 (16 ounce) can sauerkraut, drained
...
Alsatian Pork With Sauerkraut
Baked Cherry Dessert (Clafouti)
Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream.
3 eggs
1 cup milk
1/2 cup allpurpose flour
1...
Baked Cherry Dessert
Beef Bourguignonne
Posted by jerseyjan at 7/21/01 4:07:37 pm
A delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it!
3 slices bacon
1/4 cup oil
1 (3 pou...
Beef Bourguignonne
Beef Burgundy
Posted by LladyRusty at 2/14/2002 12:37 pm
3 pounds beef, cut into 1 1/2inch squares
2 tablespoons olive oil
2 sliced onions
2 garlic cloves, minced
3 cup mushrooms, cut into quarters
1 bay leaf
1 teas...
Beef Burgundy
Beef Stew Provencale (Daube de Boeuf à la Provençale)
"Daube" is the French word for a meat stew cooked in a tightly covered dish.
1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip or round
1 cup dry red wine
1/2 cu...
Beef Stew Provencale
Bouquet Garni
4 sprigs parsley
2 bay leaves
1 teaspoon dried rosemary leaves
Put into a cheesecloth bag or place in a tea ball.
Bouquet Garni
Braised Beef with Aspic and Marinated Vegetables (Boeuf à la Mode en Gelée)
This is great for a summer brunch or buffet main course.
2 tablespoons vegetable oil
3 pounds beef rolled rump roast
1/2 cup water
1 teaspoon salt<...
Braised Beef With Aspic And Marinated Vegetables
Brioche
This has a tender crust and a feathery interior.
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 tablespoons granulated sugar
1 teaspoon salt
4 eggs
1 egg white
1 cup butter, softened
Brioche
Cheese Souffle (Soufflé au Fromage)
Serve with a lettuce salad and crusty French bread.
1/4 cup butter or margarine
1/4 cup allpurpose flour
1/2 teaspoon salt
Dash of ground red pepper
1 cup milk
1 cup shredded Swiss o...
Cheese Souffle
Cheese Straw Twists (Diablotins)
1 (17 1/4 ounce) package frozen puff pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 egg, slightly beaten
Thaw pastry as directed on package.
Preheat oven to 425 degrees F. ...
Cheese Straw Twists
Chicken Fricassee (Fricassée de Poulet)
2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broilerfryer chicken, cut up
2 cups water
1 cup dry whi...
Chicken Fricassee
Chicken in Red Wine (Coq au Vin Rouge)
Serve over noodles or with parsleyed potatoes.
6 slices bacon
1/2 cup allpurpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) broilerfryer chicken, cut up
1 pound...
Chicken In Red Wine
Coq au Vin
1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melte...
Coq Au Vin
Coquilles St. Jacques
1 pound mushrooms, sliced
1 lemon, juiced
5 tablespoons butter
1 pound fresh scallops, cut
1 cup dry white wine
1/4 teaspoon ground thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 ta...
Coquilles St Jacques
Cream of Lettuce Soup (Potage Crème de Laitue)
1 small onion, chopped
1/4 cup butter or margarine
2 large heads Boston lettuce or 2 small
bunches romaine, finely chopped
1/4 cup allpurpose flour
3 cups water
1 tablesp...
Cream Of Lettuce Soup
Creamy Custard Sauce with Fruit (Crème Anglaise aux Fruits)
Crème Anglaise is probably the most important sauce in French cooking. It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards. By itself...
Creamy Custard Sauce With Fruit
Croissants
Posted by artsycook at
These take some time but are worth the effort!
1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
1 egg
3 cups allpur...
Croissants
Crusty Potato Cake (Pommes de Terre Anna)
6 medium baking potatoes, thinly sliced
1 teaspoon salt
Pepper
1/3 cup butter or margarine, melted
Arrange layer of potato slices in bottom of heavilygreased 9inch pie plate. Sprinkle...
Crusty Potato Cake
Duckling with Orange Sauce (Caneton à L'Orange)
Serve with baked squash.
1 (4 to 5 pound) duckling
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon dry mus...
Duckling With Orange Sauce
Eggs Florentine (Oeufs à la Florentine)
1 (10 ounce) package frozen chopped spinach
Mornay Sauce
4 Poached Eggs
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
Cook spinach as directed on package; drain...
Eggs Florentine
Fish Fillets with Spinach (Filets de Poisson Florentine)
Any time spinach is added to a French dish, it is titled Florentine.
2 tablespoons butter or margarine
2 tablespoons allpurpose flour
1 teaspoon instant chicken bouillon
Fish Fillets With Spinach
Fish Soup Provencale (Bouride)
Restaurants along the French Riviera serve this with garlicbuttered French bread slices.
1 1/2 cups mayonnaise or salad dressing
3 cloves garlic, crushed
1/2 cup butter or margarine
12 slices Fr...
Fish Soup Provencale
Fish with Green Grapes (Poisson Véronique)
2 pounds fish fillets
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry white wine
1 cup water
2 tablespoons finely chopped shallots or scallion
1 tablespoon lemon juice
8 ...
Fish With Green Grapes
Flan (Creme Caramel)
Posted by CookinMom at April 27, 2001
This is a wonderful dessert after a rich or highly spiced meal, and it also makes a delightful snack. Creme Caramel is an old French specialty which they taught to the Mexica...
Flan
French Baguettes
Posted by bettyboop50 at April 29, 2001
1 cup water
2 1/2 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Prehe...
French Baguettes
French Bean Casserole with Pork (Cassoulet)
4 cups water
1 pound (2 1/2 cups) dried Great Northern or navy beans
1 1/2 pounds boneless pork shoulder
1 pound link sausage, 1inch pieces
6 slices bacon, 2inch pieces
4 medium car...
French Bean Casserole With Pork
French Beef Stew
Posted by liz at April 29, 2001
2 pounds beef (chuck, rump or brisket), trimmed,
cut 2inch pieces
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons b...
French Beef Stew
French Boiled Dinner (Pot au Feu)
Pot au Feu means "pot in the fire."
1 1/2 pounds beef boneless chuck roast
1 marrow bone (optional)
8 black peppercorns
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1 bay leaf
4 c...
French Boiled Dinner
French Bread
1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
2 3/4 to 3 cups allpurpose flour
1 tablespoon cornmeal
1 egg white
2 tablespoons co...
French Bread
French Garden Peas
1 1/2 cups shelled fresh green peas*
1 cup shredded lettuce
3 scallions, sliced
2 tablespoons water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon granulated sugar
Dash of pepper
...
French Garden Peas
French Onion Soup
Posted by swm56 at April 30, 2001
This is a recipe from a very good French cook we spent a few years with, and the best French onion soup Iâ??ve ever had.
3 medium onions, thinly sliced
2 tablespoons butter...
French Onion Soup
French Pepper Steaks
Posted by swm56 at April 30, 2001
4 beef tenderloins, 1 1/2 inches thick
3 tablespoons cognac or brandy
1/4 teaspoon tarragon
6 tablespoons butter
1/2 pint heavy cream
Grind Lots of pepper into ...
French Pepper Steaks
French Ring Cake (Savarin)
This is traditionally served with fresh fruit in France.
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
3/4 cup butter or margarine, softened
4 eggs, beaten
2 tablespoons gr...
French Ring Cake
French Scallops
1/4 cup allpurpose flour
1/4 teaspoon salt
Dash of pepper
3/4 to 1 pound scallops
1/4 cup olive oil
2 tablespoons butter
1 clove garlic, finely chopped
1 tablespoon cilantro, chopped
Mix together four...
French Scallops
French Sponge Cookies
Posted by Pat's Cookin at 10/6/2001 5:49 pm
Serves: 4
1/2 cup sifted cake flour (not selfrising)
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, separated
1/2 teaspoon almond extract
French Sponge Cookies
Fresh Fruit with French Cream
French crème fraîche is somewhat like sour cream but less acid tasting.
2/3 cup whipping cream
1/3 cup dairy sour cream
2 to 3 cups assorted fresh fruit*
Ground nutmeg or sugar
Gradually ...
Fresh Fruit With French Cream
Gateau St. Honore
1 1/2 cups water
12 tablespoons (1 1/2 sticks) butter, cut into pieces
1 1/2 cups allpurpose flour
1/4 teaspoon salt
6 large eggs
Rich Pastry Cream
Melted semisweet chocolate or confectioners' sugar
Gateau St Honore
Gateaux au Rum (Rum Cakes)
1 angel food cake
1 cup butter, melted
1 egg white
2 tablespoons light rum
1 (1 pound) box confectionersâ?? sugar
2 cups finely chopped pecans
Buy or prepare angel food cake. Slice horizontall...
Gateaux Au Rum
Gingered Pear Sorbet
Decorate each serving with a dash of ground ginger, fresh mint sprig or a sprinkling of finely chopped crystallized ginger.
1 (29 ounce) can pear halves,
drained and syrup reserved
1/4 cup granulated sug...
Gingered Pear Sorbet
Gruyere Ring (Gougère)
1 cup milk
1/2 cup butter or margarine
1 cup allpurpose flour
4 eggs, slightly beaten
1 cup shredded Gruyère cheese
Preheat oven to 400 degrees F
Heat milk and butter to rolling boil in 2qua...
Gruyere Ring
Herbed Liver Pate (Pâté Provençal)
This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).
1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chi...
Herbed Liver Pate
Lemon Madeleines
1/2 cup butter or margarine
2 large eggs
3/4 cup granulated sugar
1/4 cup plain lowfat yogurt
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup allpurpose flour
1 teaspoon grated lemon peel
Lemon Madeleines
Madeleines
2 eggs (at room temperature)
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup sifted flour
1/2 cup clarified butter, melted and cooled
Grease and flour well 12 Madeleine shells.
Beat eggs with salt until...
Madeleines
Onion Tart (Pissaladière)
This is a rustic French bread featuring the Provençal touch of olive oil and anchovies and cured olives of the Mediterranean.
1 (16 ounce) loaf frozen bread dough
3 tablespoons olive oil or vegetable oil...
Onion Tart
Potato Salad
6 medium potatoes (2 pounds)
1 clove garlic, halved
1/4 teaspoon instant beef or chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing
3 tablespoons minced parsley
Heat 1 inch salte...
Potato Salad
Radish and Watercress Salad (Radis Râpés)
8 ounces watercress
3 tablespoons olive oil or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshlyground pepper
12 radishes, sliced
Remove tough stems fro...
Radish And Watercress Salad
Sauce Bernaise
1/4 cup white vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 teaspoon dried tarragon
3 peppercorns
3 egg yolks
1 tablespoon warm water
1/2 cup butter
1/4 teaspoon salt
Boil vinegar...
Sauce Bernaise
Scallops and Mushrooms in Wine Sauce (Coquilles SaintJacques à la Parisienne)
Coquille is the French word for "shell." Coquilles SaintJacques is the French name for "scallops."
2 (12 ounce) packages frozen scallops,
thawed, or...
Scallops And Mushrooms In Wine Sauce
Shrimp de Jonghe
2 cups finely chopped scallions with tops
2 small cloves garlic, minced
1 cup butter
2 pounds medium raw shrimp, cleaned and shelled
3 tablespoons fine bread crumbs
1 teaspoon salt
1/4 teaspoon freshlygrou...
Shrimp De Jonghe
Stuffed Beret Bread
Posted by Joyce'S at 8/12/2001, 6:56 am
Source: From Francine, Charlesbourg Cooking For Us
Comments: If desired, serve with a French bread stick, as it is quite possible that you will need some more bread! ...
Stuffed Beret Bread
