Beef Burgundy Casserole - This dish is also known as Beef a la Bourguignonne; this is a French preparation method associated with the cuisine of the Burgundy region of France. The dishes are charactarized by meats braised in red wine, usually garnished with mushrooms, small..
Recipe type: Beef, Casserole, French, European, Meat, Soups, Stews and Casseroles
http://beef.allrecipes.com/AZ/BeefBurgundyCasserole.asp

Blanquette de Veau - This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at
Recipe type: French, Stew, Veal, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1512.htm

Beef Casseroled with Onions - Of all old French kitchen utensils, a venerable cast-iron dish has traditionally held pride of place: la danbiere, the stewing-pan. In this, on the kitchen stove next to the hearth, succulent meats basted with wine and sprinkled with spices would be
Recipe type: Beef, Casserole, French, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1506.htm

Winter Soup with Three Vegetables - From the nineteenth century on, vegetable soup was the typical dish to begin the evening meal in modest and middle-class French homes. Leeks, potatoes, celery, carrots, turnips, and squash made it a dish for winter. Among the peasants it sometimes co
Recipe type: French, Potatoes, Pumpkin, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1494.htm

Cream of Asparagus Soup - This creamy soup is reminiscent of the refined creations of the eighteenth-century grande cuisine. It is thick and smooth, with a delicate flavor to suit the subtle tastes of the grandes dames. The use of asparagus, which was introduced into the gran
Recipe type: Asparagus, French, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1492.htm

Beef Burgundy Casserole - This dish is also known as Beef a la Bourguignonne; this is a French preparation method associated with the cuisine of the Burgundy region of France. The dishes are charactarized by meats braised in red wine, usually garnished with mushrooms, small..
Recipe type: Beef, Casserole, French, European, Meat, Soups, Stews and Casseroles
http://beef.allrecipes.com/AZ/BeefBurgundyCasserole.asp

Beef Casseroled with Onions - Of all old French kitchen utensils, a venerable cast-iron dish has traditionally held pride of place: la danbiere, the stewing-pan. In this, on the kitchen stove next to the hearth, succulent meats basted with wine and sprinkled with spices would be
Recipe type: Beef, Casserole, French, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1506.htm

Blanquette de Veau - This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at
Recipe type: French, Stew, Veal, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1512.htm

Chicken and Saffron Bouillabaisse - Combine all of the ingredients except the stock, Tabasco sauce and salt and pepper in large nonmetallic dish. Stir well to coat the chicken in the liquid. Cover and refrigerate overnight.
Recipe type: Chicken, French, Soup, European, Poultry, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1630.htm

Chilled Zucchini Soup - This soup, redolent of the freshness and fragrance of summer, contains the flavors of the Midi, Basil and olive oil, tomatoes and zucchini, bound together with the delicious flavor of garlic, eaten cold, demonstrate the ability of modern French cooki
Recipe type: French, Soup, Zucchini, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1495.htm

Cream of Asparagus Soup - This creamy soup is reminiscent of the refined creations of the eighteenth-century grande cuisine. It is thick and smooth, with a delicate flavor to suit the subtle tastes of the grandes dames. The use of asparagus, which was introduced into the gran
Recipe type: Asparagus, French, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1492.htm

Cretonee of Fresh Young Peas - This recipe is taken from the Menagier de Paris, which was written around 1390 by a wealthy Parisian. It appears in a section headed Potages lians de chair, that is to say, cream soups that had been pounded in a pestle, passed through a strainer, or
Recipe type: French, Pea, Soup, European, Soups, Stews and Casseroles, Vegetables
http://www.cooking.com/recipes/static/recipe1493.htm

Stewed Loin of Veal - This recipe appears in La Maison Rustique, which was published in 1745. Since the Middle Ages, veal has been considered, like poultry, a meat for aristocrats, and for people of weak health. It was regarded as more digestible and finer than beef or ot
Recipe type: French, Stew, Veal, European, Main Dish, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1511.htm

Winter Soup with Three Vegetables - From the nineteenth century on, vegetable soup was the typical dish to begin the evening meal in modest and middle-class French homes. Leeks, potatoes, celery, carrots, turnips, and squash made it a dish for winter. Among the peasants it sometimes co
Recipe type: French, Potatoes, Pumpkin, Soup, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1494.htm