| CATEGORIES | | | | | | | RECIPES | | Alphabetical Listing | Cauliflower with Egg and Parsley - Introduced into France by the Italians at the end of the Renaissance period, cauliflower became popular only at the time of the Sun King, Louis XIV, in the seventeenth century, as shown by this recipe from Le Cruisinier Francois, a cookbook written..
Recipe type: Cauliflower, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1528.htm | Celeriac Remoulade - Like saucisson-beurre (sliced sausage with bread and butter) and radishes with salt, celeriac (celery root) remoulade was an archetypal hor d'oeuvre in restaurants popular with the ordinary people during the 1930s. It is a delicious way of eating...
Recipe type: French, Appetizer, European, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1498.htm | Celeriac Snowball - Celeriac, or celery root, is also part of the rustic category of "roots," peasant or country food. It was not until the advent of traditional cuisine that vegetables were given greater consideration. Frequently eaten with a remoulade sauce (that is,
Recipe type: French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1522.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 | Chicken in Champagne and Mushroom Sauce - In France, cooking with wine is one of the earliest culinary traditions. It is described in the first written works, such as the fourteenth-century Le Viandier by Taillevent, and is a great national tradition that has continued unbroken for six centu
Recipe type: Chicken, French, Mushrooms, European, Main Dish, Poultry
http://www.cooking.com/recipes/static/recipe1538.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 | Civet of Eggs - This fourteenth-century recipe is taken from the Menagier de Paris, where it appears as cives d'oeufs ("stewed" eggs). The vinegar and wine sauce is curiously reminiscent of another Burgundian regional dish, the meurette, and also of oeufs en matelot
Recipe type: French, Breakfast, Brunch, Egg, European, Vegetarian
http://www.cooking.com/recipes/static/recipe1503.htm | Classic Omelets with Fines Herbes and Tomato Concass - Choose vine-ripened tomatoes for the best tasting concasse. For interest, use one red and one yellow tomato. To make fines herbes, combine finely chopped fresh thyme, chervil, tarragon, parsley and chives in equal proportions. For a moist result,...
Recipe type: French, Tomatoes, Breakfast, Brunch, Egg, European
http://www.cooking.com/recipes/static/recipe1.htm | Coeurs a La Creme - Place the cottage cheese in a food processor and process until smooth. Add the cream, cream cheese and sugar and process until completely combined.
Recipe type: French, Dessert, European
http://www.cooking.com/recipes/static/recipe1711.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 |
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