Dishes of French Cuisine.

Topic French cuisine

Boltushkina Ekaterina

К - 602

CONTENS

• INTRODUCTION
• HISTORY OF French Cuisine
• Unique places in France
• TRADITIONS French Cuisine
• Features of French cuisine
• The national dish of France
• Steak with blood
• Snails in Burgundy
• Frog's feet
• Sausages in a pot
• Apple Calvados
• Cherry pie clafoutis
• French favorite drinks
• Questions
• CONCLUSION
• LIST OF REFERENCES

Introduction

• French cuisine is a cuisine of France. Conditionally can be divided into two main branches - regional folk and refined aristocratic. The regional cuisine dishes for centuries were prepared by the inhabitants of various historical regions of the country. Aristocratic French cuisine was formed at the court of Bourbon, when Paris has become the trendsetter in the world of fashion. Its unique dishes are marked by diversity and refinement .

HISTORY OF French Cuisine

• The entire world knows the names of famous French chefs: Savarina, Dupere, Escoffier, careme. Antoine Karen cooked for Talleyrand, Tsar Alexander I, and Baron Rothschild.[/box]Your experience of the great masters passed in the books. Karen compiled a book "the Art of French cuisine", and Escoffier published a cookbook containing more than a thousand recipes, which described the many subtleties of cooking.
• For the French stuck insulting nickname «frogs» due to the use of their eating frog legs, but this dish is rather a delicacy, and not daily meals, and served not in all restaurants. France is the largest importer of frogs from Asian countries for their consumption.

HISTORY OF French Cuisine

• French cooks were very much appreciated in the yards of other countries, as they were able to change the taste of the product by combinations of various ingredients and create a luxurious table setting almost beyond recognition.
• Under Louis XIV (sun king) the ceremony of serving any dish turned into a solemn procedure. The king liked to eat well, and usually his meal consisted of the first, second, a large number of salads, dessert and several cups of water-diluted Burgundy wine.

Unique places in France

• Долина Луары (Loire River)

• Версаль (Versailles)
• Страсбург (Strasbourg

Unique places in France

• Страсбург (Strasbourg)

• Прованс (Provence)

TRADITIONS French Cuisine

• Traditional French meal might begin with snacks (hot or cold starters, if we are talking about lunch), followed by soup, and followed by a main course, salad and cheese. End your meal serves as a dessert or fruit. The main appetizer is cheese, of which there are more than 200 varieties. In France it was used in such food as a soup with clear broth. Special pride is French wine, e.g. Kings of French wines of Bordeaux and Burgundy. Also a world famous cognac is popular there.

TRADITIONS French Cuisine

• In French cuisine, almost no dairy products are used. The exception is the cheese, which is dearly loved by the French.

• The country produces dozens of different types of cheese from goat, cow and sheep's milk. The French almost do not eat cereals. Residents of the country are very fond of fresh fruits and vegetables. Popular dishes are spinach, various kinds of cabbage, eggplant, potatoes, beans, tomatoes, artichokes, asparagus, leek.

Features of French cuisine

• The features of French cuisine include the use of low-fat meats: lamb, veal, chicken and game. In addition to traditional thermal methods of processing, the French often cook meat on coals or an open fire. A place of honor in the menu is given to seafood and fish dishes.

Seabass stuffed with fennel

Baked lobster

Features of French cuisine

• In the preparation of meat and fish dishes, alcoholic beverages – cognac and wine are always used, which give a unique aroma and a specific taste. The main feature that distinguishes French cuisine is the presence of several hundred different sauces. The use of sauces helps to enhance the taste of even the most common dishes. If the French woman in the refrigerator is broth, it will not be difficult to hastily prepare the original sauce for the main dish.

The national dish of France

• One of these dishes is a steak with blood, which is served with a side dish of fried potatoes. Very popular stew made from white meat with white sauce. A special place is given to pates made from chicken, pork and goose liver, as well as rabbit meat with pork and duck. The French are very fond of fish and seafood, which are often baked or fried. The legendary French dish, known all over the world, are snails. Burgundy snails are usually served in their shells with butter, onion, garlic and herbs.

Steak with blood

• Ingredients: Beef-600 Grams vegetable Oil-3-4 St. spoons butter-40 Grams Salt, pepper-to taste Parsley-to tast.
• Cooking: Wash meat thoroughly with cold water and dry with a paper towel. Cut into 3 cm thick pieces, RUB each piece of beef with salt and freshly ground black pepper across the fibers. If the meat is fresh, to recapture is not necessary, in another case, the meat slightly repel. Heat vegetable oil in a frying pan. It must be very hot over a high flame. Fry steaks in hot oil on each side for 3-4 minutes. Turning the meat on the other side, do not pierce it. We need to keep the juice inside. The finished meat will have a Golden brown crust. For a minute until cooked steak with blood put a piece of butter on it. Ready steak put on the bottom, let it sit for about 8-10 minutes. During this time, chop the parsley and sprinkle the steak, if you wish. Before serving, pierce or cut the steak. Steak with blood ready! ]Bon appetit!

snails in Burgundy

• Ingredients: snails-25 pieces, white wine – 250 ml, carrot - ½ pieces, onions - ½ pieces, celery greens - 1веточка,green onions - 2 pieces, vinegar 3% - 50 milliliters, parsley root - ½ pieces, Bay leaf-2 pieces, thyme-to taste, salt - ½ teaspoon, For garlic butter:garlic-1 clove,butter-175 grams, onions - ½ heads,parsley-20 grams, ground black pepper-to taste, salt.

snails in Burgundy

• Cooking: Carefully my snails, fill with water (cold), put on the burner and allow to boil, cook for 5-7 minutes and rinse, after, with cold water. Give dry or wipe with a towel. Remove the meat from the core, or a pin or something sharp than convenient, you can and a teaspoon. The meat of snails cut off the black tips.The resulting meat is poured in the same proportions of wine and water, the liquid should cover them, add vinegar, chopped carrots, thyme, onion, green, parsley root and celery. Salt to taste and cook for an hour. Ten minutes before shutdown, add the Bay leaf. Remove the snails and cool in the broth.Now let's start cooking oil. Cut the onion and garlic into small pieces, you can use garlic, and the onion can be ground with a blender, very convenient. In the resulting mass add chopped parsley, salt, pepper. All mix with butter, pre-softened to room temperature.Thoroughly wash the shells, then boil in water, adding a pinch of baking soda. Wash the shells with running cold water and start stuffing. First, put a little garlic oil, then snail meat and oil again. Shells after stuffing put on a frying pan opening up or on a heat-resistant dish. Warm them 6-8 minutes in the oven and serve.

frog's feet

• Ingredients: Frog legs-10 pieces; Milk-1 Cup; Eggs - 2 pieces; Vegetable oil-6 tablespoons; Breadcrumbs-4 tablespoons with a slide.
• Cooking: First you need to clean the feet from the skin, then separate them with a knife with a wide blade. The meat is then marinated frogs in milk, then dip in beaten egg and roll in breadcrumbs. Meat of frogs marinate in milk, then dip in the beaten egg, then roll in breadcrumbs. Fry in a pan in well-heated vegetable oil on both sides. Once formed Golden brown, put them on pre-prepared paper napkins. Once absorbed excess fat carcasses are ready to eat.

Sausages in a pot

• Ingredients: sausages 2 PCs. tomatoes 2 PCs. butter 1 piece salt to taste mustard to taste sugar
• Cooking: Sausage peeled, cut into 12 pieces and place in pots. Add grated tomatoes, a pinch of salt and stir. Put the butter and bake in the oven for 10 min. Sausages served with mustard and potato salad. The dish you can add 2 slices of cheese.

Apple Calvados

• Ingredients: apples-2 kg; vodka-1 liter;sugar-200 grams;water-150 ml; vanilla sugar-10 grams.
• Cooking: Wash the apples, remove the core and seeds, cut into cubes. The cubes lay in a jar, sprinkling vanilla sugar. Add vodka, close the lid and for 2 weeks put the jar in a dark place with room temperature for infusion. Remove the apples, filtering the drink through the gauze. Squeeze the pulp. Mix water and sugar in a saucepan, bring to a boil, boil for about 5 minutes removing the foam from the surface. Ready sugar syrup to cool to 25-30°C, then pour into the Apple tincture and mix. Pour the finished tincture in a glass bottle and cork tightly Store in a cool, dark place. Shelf life - up to 3 years. The taste is sweet Apple vodka strength 32-35 degrees.

cherry pie clafoutis

• Ingredients: Sugar-125 Grams Flour-60 Grams Cream 10-12% - 200 Grams Milk-100 Grams cherry-400-450 Grams (pitted) Butter - 20 Grams Egg-2 pieces Yolk-3 Pieces Vanilla-1/2 Teaspoons More.
• Cooking: Sugar mix with sifted flour and vanilla. Add milk, cream, eggs and yolks. Stir the mass with a whisk and send the dough to the refrigerator for 1-1.5 hours. Grease the baking dish with butter and sprinkle with flour. Put it in the fridge. Cherries wash and clean from the bones. Pour half of the dough into the mold. Send the form with the dough in a preheated 180 degree oven for 5-7 minutes. Then remove from the oven, spread the cherries on top and pour the remaining dough. Place in the oven for another 50 minutes at 180 degrees until ready. The cake will fall off after baking. Bon appétit!

French favorite drinks

• The most popular in France is dry wine, which is also used for sauces, marinades and baking. Spirits of the inhabitants of the country choose cognac, absinthe, and Calvados. Young French prefer beer. During meals on the table at the French necessarily present mineral water. For Breakfast, a lot of French prefer fresh orange juice.

CONCLUSION

• French cuisine is considered one of the best in the world. It is closely connected with the culture of the people, is considered the cradle of culinary art and a Paradise for chefs. Its worldwide fame is reflected even in the fact that almost every Frenchman, regardless of education or social status, can easily discuss the culinary theme. Its most well-known products are the rolls-croissants, chocolate bread, baguettes, long loaves and snails Bourguignon, eggs "cocotte" with tarragon, pancakes from a pea flour "Sokka", sausages in Lyons, lobster with parsley, onion pie "pilade" and, of course, onion soup.

Questions

• How many times a day do French eat?
• What dairy product is used in French Cuisine?
• What do the French prefer for breakfast, lunch and dinner?
• What are the favorite drinks of France?
• What are the names of famous outstanding French chefs?
• Name the most popular French dish?
• Why French cooks are very appreciated in the courts of other countries?

LIST OF REFERENCES

• https:// povar.ru/recipes/pirog_s_vishnei_klafuti-65483.html
• http:// pro-france.com/for_tourist/retsepty-frantsuzskoj-kuhni.html
• https://povar.ru/recipes/pirog_s_vishnei_klafuti-65483.html
• https:// alcofan.com/domashnij-kalvados-recept-i-texnologiya-prigotovleniya.html
• https://yandex.ru/images/search?pos=0&img_url=https%3A%2F%2Fbabushkinadacha.ru%2Fwp-content%2Fuploads%2F2016%2F11%2F1911ww-29.jpg&text= Сосиски%20в%20горшочке& rpt= simage
• http://www.mafrance.ru/kulinariya/lyagushachi-lapki-recepty-dlya-gurmanov /
• http://prosto-recept.com/ulitki-po-burgundski /