| CATEGORIES | | | | | | | RECIPES | | Alphabetical Listing | Creamed Belgian Endives - Belgian endives (witloof) come from a plant called chicory, which is also the source of numerous varieties grown for salads, such as curly lettuce or escarole. Belgian endive, as we know it, is a fairly recent invention, since it was first produced i
Recipe type: French, Greens, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1520.htm | Cremes Caramel - Caramel
Recipe type: French, Dessert, European
http://www.cooking.com/recipes/static/recipe1697.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 | Eggplant Puree - The delicious eggplant (aubergine), which came to France from the Arabs via Spain, was not appreciated outside the South of France until the beginning of the twentieth century. Aside from regional specialties, it was treated as rather an oddity and f
Recipe type: Eggplant, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1525.htm | Eggs Mimosa with Tuna Mousse - Eggs mimosa, like celeriac remoulade, has appeared as part of the display of Sunday hors d'oeuvres on almost every French table. This recipe gives them refinement and subtlety, demonstrating perfectly the flexibility of some of the basic recipes in..
Recipe type: French, Appetizer, Egg, European
http://www.cooking.com/recipes/static/recipe1501.htm | Extreme Crepes - Why settle for second best? You can enjoy the ultimate in breakfast elegance ... crepes! Serve with whipped cream and your favorite fruit, jelly or syrup.
Recipe type: Breakfast, Brunch, Dessert, Crepe, Egg, French
http://brunch.allrecipes.com/AZ/xtrmCrps.asp | Fillet of Duck with Morello Cherries - For a long time in France goose was preferred to the barnyard duck. It was only in the Renaissance that recipes for domestic duck began to appear more frequently in cooks' collections.<BR><br>A well-fattened duck - in other words force-fed - lent...
Recipe type: Cherry, Duck, French, European, Main Dish, Poultry
http://www.cooking.com/recipes/static/recipe1540.htm | French Breakfast Puffs - This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty.
Recipe type: Breakfast, Brunch, French, Pastry
http://brunch.allrecipes.com/AZ/FrnchBrkfstPffs.asp | Gratin of Flageolet Beans and Sausage - Tiny French flageolet beans have a delicate, mild flavor and make a wonderful gratin. For more flavorful beans, let them sit in their broth overnight and bake the gratin the following day.
Recipe type: Beans, French, Sausage, European, Legume, Meat, Side Dish
http://www.cooking.com/recipes/static/recipe1109.htm | Green Asparagus with Soft-Boiled Eggs - Here is a dish that would have pleased the French gourmets of the Renaissance, for at that time the tender asparagus was a culinary novelty. Since then, the appearance of fresh asparagus on our tables announces that spring is here....
Recipe type: Asparagus, French, Egg, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1500.htm |
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