Publication date: 2015-12-30

One of the signs of a mature culture is the high professionalism of artisans. When they have the opportunity to develop their art not only for the sake of income and food, there is a chance to create masterpieces that will remain in history for all time. Now we are talking not only about artists, sculptors or architects. The art of cooking is no less aesthetically pleasing and beautiful. And France is one of the striking examples of how gastronomy has developed.

French cuisine is conventionally divided into three parts: regional peasant cuisine, widespread national cuisine and highly refined cuisine, the basis for which was the royal court cuisine.

The regional cuisine of the southern provinces is sharply distinguished by the spiciness of food and the widespread use of wine and spices in its preparation, especially garlic and onions. Alsatian cuisine also has its own characteristic features, characterized by a significant consumption of cabbage and fatty pork, although residents of all other regions of France prefer lean varieties of meat (lamb, veal, chicken, various game). Burgundy is famous for seafood and meat dishes with the addition of wine. Of course, the population of coastal provinces consumes a large amount of seafood.

French cuisine practically does not use dairy products, with the exception of cheeses, of which there are several dozen varieties. Also, the French almost never eat cereals - they love fresh vegetables. The main feature that distinguishes French cuisine is the presence of several hundred different sauces. Using sauces helps enhance the flavor of even the most ordinary dishes.

The French regard cooking as an art, and dozens of borrowed words (restaurant, side dish, omelette, sauce, entrecote, mayonnaise, soufflé and many others) emphasize the universal respect for their cuisine. It is curious that in France the word “gourmet” means, first of all, a lover of abundant and tasty food, while a connoisseur who understands the intricacies of exquisite dishes is called a gourmet (French gourmet).

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French cuisine for breakfast

(omelette) - a well-known and easy-to-prepare dish came to us from France. Traditionally, nothing is added to it; A real French omelette is beaten eggs fried in a frying pan in butter. It is made flat, not fluffy, rolled into a tube or folded in half.

In French cuisine, regular references to a dish called “omelet” are found in the 16th century (although there are earlier, but rare cases), but the omelet in its modern form appeared only in the 18th century.

(croissant) - a bagel made of puff pastry with filling, the most famous French pastry. Traditionally served for breakfast. Butter puff yeast dough gives baked goods a delicate airy structure. The modern croissant is a staple of French and Austrian bakeries and pastry shops. Thanks to the advent of factory-made frozen puff pastry in the 70s, they have become a widely popular fast food and now everyone can bake croissants, not just experienced chefs. The croissant is the most common pastry served with a continental-style breakfast.

Similar buns have been known in Austria since the 13th century, but they became popular only when they began to be baked in Paris. However, the Viennese and French croissants are different: the French borrowed only the shape from Austrian confectioners, and came up with the type of dough themselves. There are various culinary legends around the bun, which have no confirmation. For example, as if their shape is a reference to the Ottoman crescent.

The filling in a croissant can be anything - praline, almond paste, chocolate, dried fruits, fresh fruits. By the way, it is in France that croissants without filling are most often sold.

(œuf poché) is a simple and nutritious dish that came to us from France. The essence of the poached method is boiling eggs without shells in hot water. This is a method that allows you to achieve the desired result only with two components - the exact cooking time and the inadmissibility of boiling water.

There are different recipes based on poached eggs: they are sprinkled with herbs, salt, added to soups, and placed on sandwiches. One of the popular breakfast options is eggs benedict(bun with poached egg, bacon and sauce). The main thing is to use very fresh eggs. Chefs also recommend choosing the highest category of eggs (their yolk is bright and large). Then the cooked egg will consist of a delicate soft yolk in a thin, light, almost imperceptible layer of white.

Traditional French dishes for starters (soups)

(pot-au-feu) or pot-au-feu is a traditional “homemade” soup with beef and vegetables. Translated, its name - “pot on fire” - literally reflects the method of preparation: in winter, a pot of water was hung over the fire, where vegetables, meat and roots were placed. As they were cooked, they were selected and eaten, and a new portion of ingredients was added to the pot.

Potofyo takes a very long time to prepare, so the dish has practically disappeared from household use. Traditionally, the soup is topped with several pieces of inexpensive beef with bones, carrots, potatoes, onions, cabbage and turnips. Sometimes mushrooms are added. Onions are often deep fried for a smoky flavor. The presentation of the dish distinguishes it from other soups - vegetables and meat are served separately from the broth. They can be additionally seasoned with a side dish. Seasonings such as mustard, horseradish and mayonnaise are combined with potofe.

Over time, the term "potofyo" became a common noun. In Russia it was used as a synonym for the word “philistine”, since the soup is the simplest, “philistine”.

(coq au vin) or coq-au-vin is a traditional dish of French cuisine. Depending on the type of wine, there are several preparation options. It is generally accepted that the original recipe was invented in Burgundy, therefore Burgundy wine is considered the most suitable. You can also cook the rooster in champagne, Riesling, or Beaujolais Nouveau.

The dish is prepared from the whole bird, unlike, for example, duck confit, where only the legs are used. The sauce must include top-quality wine, which is also served with the dish at the table. Traditionally, it is served as a side dish with rooster in wine.

However, why a rooster? There is a legend about the origin of the dish from the time of Caesar: when the Romans conquered the Gauls (gallus - rooster), one of the leaders of the Gauls presented the future emperor with a live rooster, thus wanting to emphasize the valor of Rome. Caesar “returned” the gift by boiling the rooster in wine. Since the dish is national and actually folk, researchers still assume, since the dish is national and actually folk, that the rooster was boiled in wine to make its rather tough meat softer.

(cassoulet) - a stew with meat and beans, similar in consistency to a thick stew. To prepare it, a cassette (a special deep pot) is used. Previously, the dish was prepared in ceramic casserole dishes, but today they are made from aluminum foil.

Cassoulet originated as a folk dish in the southern regions of France and is still very popular today in Languedoc and Occitania. This is, in fact, the birthplace of all kinds of cold cuts. Cassoulet traditionally includes white beans, sausages, pork, goose or, sometimes, lamb is present in the recipe.

Cook over low heat in a closed container - this is done in order to reduce the characteristic feature of beans to cause the accumulation of gases. Traditionally, French peasants cooked all the ingredients together in a pot, but nowadays it is customary to prepare cassoulet from beans and fried meat, pre-boiled with vegetables.

(bœuf bourguignon) or beef Burgundy is a traditional French dish, which, like, gave the world one of the most famous regions of France - Burgundy. The main “highlight” of the dish is a thick sauce based on red wine, naturally Burgundy.

The classic recipe for boeuf bourguignon is fried beef, which is stewed in a wine sauce with mushrooms, onions, carrots and garlic. However, these are very arbitrary ingredients, since there is no single generally accepted preparation option. Some cooks add tomato sauce, parsley and tomatoes to the dish.

Auguste Escoffier (1848-1935) introduced beef Bourguignon into the menu of “haute cuisine” in France, and according to critics, this is one of the most delicious beef dishes, although the origin of the dish is folk. Previously, beef was stewed for a long time (more than three hours) in wine sauce in order to remove the toughness of the meat. Today, cooks use tender “marbled” meat, veal, and therefore there is no need for long cooking, as the French peasants did.

(bouillabaisse) is a French original fish soup, a popular dish along the Mediterranean coast. The name consists of two words: boil and simmer. Initially, it was a cheap soup made from leftover fish that could not be sold at the market during the day. Today, bouillabaisse includes halibut, hake, mullet, eel and even seafood - clams, mussels, crab, octopus. During cooking, add fish to the broth one by one and bring to a boil. The classic recipe also includes a set of Provençal herbs and vegetables: tomatoes, potatoes, celery, onions (pre-fried and stewed). Bouillabaisse is served with mayonnaise in olive oil with spices and garlic, and slices of grilled bread.

Previously, bouillabaisse was served as follows: broth and slices of bread separately, and fish and vegetables separately. The wide popularity of the dish and the influx of tourists on the southern coast of France created new bouillabaisse recipes - with expensive ingredients and exquisite seafood delicacies. Such dish options can cost 150-200 euros per serving. In some areas, nuts, Calvados, vinegar are added to the soup, and a bouquet garni is used instead of Provençal herbs.

(vichyssoise) - onion soup-puree, named after the French resort of Vichy. The history of the soup causes debate among culinary specialists. According to Julia Child, it was created in America, but most experts attribute its creation to the famous Ritz-Carlton chef Louis Diat, who first prepared vichyssoise in 1950, based on childhood memories. Initially, a similar dish appeared as a hot soup made from potatoes and various types of onions (primarily leeks) at the end of the 19th century, and the chef’s innovation was that he came up with the idea of ​​whipping it with cold cream.

Traditionally, vichyssoise is served cold, sometimes with the addition of crackers. The soup is also served with shrimp salad with garlic and fennel.

(consommé) - beef or chicken broth, strong but clarified. In a modern version, the dish is complemented by a pie. Usually the broth is prepared with minced meat, but some restaurants serve consommé of vegetables and even fruits.

Whipped egg whites are used to remove sediment and fat from the broth. The broth is also cooked with the addition of carrots, celery, and leeks, which are removed before serving. The classic taste of consommé is achieved by cooking at high temperature and frequent stirring: this way the broth is cooked until a dense protein film appears on its surface. Then it is simmered over low heat for about an hour until an amber translucent color and rich aroma are obtained.

Consommé is usually served hot because it hardens and forms a jelly. The side dish for it can be very different, but it is certainly served separately. Consommé is considered one of the most exquisite dishes, since its preparation requires a large amount of meat (about 500 grams of minced meat per serving of broth) and the poor could not afford such a wasteful dish. It is also common to serve gelled broth - chilled consommé.

(soupe à l "oignon) - a soup typical of French cuisine based on meat broth, with onions and cheese. Served with croutons. Similar onion-based soups have been known since Roman times - this is a popular food among the poor, who have always had onions in their abundance. The current version of the dish originated around the 18th century. According to French legend, it was first prepared by King Louis XV, who, while hunting, was hungry, but late at night in the house there was only onions, champagne and butter. According to other sources, a similar dish was popular among Parisian workers and market traders. Today, French onion soup consists of caramelized onions in beef broth in a pot with croutons, with Comte cheese melting on top of the soup.

Thanks to the use of sauteed onions, the soup acquires a wonderful aroma and golden color. Cooks caramelize the onions for at least half an hour. For original notes, sherry or dry white wine can be added to the soup before serving the dish.

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Traditional French dishes for main course

(confit de canard) - stewed duck legs; a dish originally from the Gascony region (southern France). Confit arose as a way to preserve meat in the absence of the possibility of long-term storage. Usually the legs were salted and stewed for a long time in their own fat. Then they were placed in a ceramic pot and filled with the same fat. In this form, in a cold cellar, the prepared dish could be stored for months.

Today the recipe has changed somewhat: the duck is still rubbed with salt, herbs, garlic, but then kept in the refrigerator for more than a day. It is cooked in its own fat or in olive oil for several hours (from 4 to 10). Properly cooked duck confit in an airtight container can be stored in the refrigerator for up to six months. In a modern classic recipe, duck confit is served with roasted potatoes.

(foie gras) - fatty liver, this is how the name of this most delicate dish is literally translated. Even the ancient Egyptians, Greeks and Romans mastered the practice of force-feeding waterfowl. By the way, we even owe the French word foie - liver - to the ancient Romans, whose geese were fed figs, and received from them “fig liver”, ficatum.

Today, mainly ducks and mulards (a cross between a duck and a goose) are fed to obtain liver. According to experts, the taste is practically indistinguishable. As a rule, foie gras is served before a hot dish and is accompanied by dessert white wine. But there are also original options - fried foie gras escalope.

(timbale) is a hearty and original dish, which is a pasta casserole in a special form. In general, timbales and timbales are products prepared in a special form, which does not allow the sauce or cream to spread, and also gives the dish a beautiful appearance. This was quite consistent with the spirit of the court cuisine of France at the beginning of the 19th century, when chefs were required to be able to prepare multi-story “palaces” from such timbales.

Today, timbale refers to large, long pasta that is used to fill a baking dish (bottom and sides). The filling can be very different - vegetables, mushrooms, cheese, meat. The top layer of timbale is again pasta.

(cuisses de grenouille) is an unusual delicacy to which the French owe the offensive nickname “paddling pools.” Connoisseurs claim that frog legs taste like a cross between chicken and fish. Only the upper part of the hind leg is eaten. According to statistics, more than 3 billion frogs are raised annually for this purpose.

(escargots de bourgogne) - snail appetizer, one of the specific famous dishes of French cuisine. In general, escargot is a term that unites all edible types of snails, but the French consider Burgundy snails to be the classic and most delicious.

Escargot is an exquisite delicacy served in expensive restaurants. Of course, you can buy live snails or semi-finished products in markets and stores in France. In the first case, you will have to prepare them yourself (an extremely troublesome task) - soak them in flour and herbs for several days, pour them over with boiling water, and remove the meat. Snail shells can be used to serve a dish more than once.

A mandatory component of the escargot recipe is green butter (whip garlic and parsley with salted butter). This mixture is placed on the bottom of the shell, then it is filled with snail meat, and again covered with green oil on top. The snails are baked in the oven until golden brown and eaten with a fork and special tongs. White wine is served with escargot.

(galantine) - “jelly” in Old French, aspic made from chicken, rabbit, veal. Galantine is a rather difficult to prepare, richly decorated dish (hence the name: galantine - complex). The classic recipe is as follows: minced meat is mixed with seasonings and eggs, then boiled in broth or baked, and then cooled to form the outer layer of jelly. The dish is served cold. Galantine in France is traditionally prepared from chicken, duck, pheasant, pork and lamb. Nowadays, the term “galantine” refers not only to a specific dish, but also to the technology of its preparation.

(aligot) - mashed potatoes and cheese, often with the addition of garlic, served with fried sausage or pork. The dish originated in the Auvergne region and spread widely at the end of the 19th century, mainly due to urbanization.

Aligo is made from mashed potatoes, to which cream, butter, garlic and chopped cheese are added (half a kilo of cheese per kilo of potatoes). As for the type of cheese, the Auvergne cheeses Tom and Cantal were traditionally used. Historically, this dish was prepared for pilgrims who, on the way to Santiago de Compostela, asked at the abbey on the Aubrac plateau to eat at least “something”, which in Latin sounds like “aliquid”. Nowadays, red wine is recommended for the dish.

(côtelette de volaille) - a dish very similar to “Kiev cutlet”. A classic French recipe: pounded chicken breast is stuffed with a creamy sauce, coated several times with a mixture of egg and breadcrumbs, then fried or baked in the oven. A variety of ingredients can be added to a creamy sauce, which can significantly change the taste of the dish as a whole.

In 1918, cutlets de volai were first served at one of the official receptions in Kyiv. Everyone liked the new dish and quickly entered the restaurant menu, receiving the name “Kiev cutlet.” Later, during mass production, its recipe was simplified - cold butter was used instead of sauce.

(choucroute) - Alsatian-style sauerkraut, a regional French dish. Usually this word refers not only to cabbage itself, but also to a side dish in the form of potatoes or meat products. Shukrut has been known in this form since the 19th century. The preparation method is as follows: finely shredded cabbage is infused for some time in brine, then it is boiled in beer or wine.

Sausages, knuckle, salted meat, and potatoes are traditionally added to choucroute. This is one of the popular Alsatian dishes. In 2012, choucroute was patented as a protected geographical name. Now manufacturers can produce products with this name only if the preparation technology complies with established standards. For example, heads of cabbage must weigh from 3 kg; when ripening, enzymes cannot be added and the temperature cannot be changed, and if choucroute is sold boiled, then only Alsatian alcohol is used for it. This guarantees high quality standards that have been developed over the years.

(gratin dauphinois) - potato casserole with cream. Names such as “potatoes a la dauphinois” and “dauphinois casserole” are also used. The dish was first mentioned in 1788. The original recipe included potatoes, garlic and butter, with cream and additional ingredients added later. The potatoes are cut into coin-thick slices, placed in layers and cooked in the oven over low heat for about an hour. You can also add cheese and eggs. The main thing is to choose the right potatoes, yellow and not too hard. The highlight of the dish is the aroma of garlic. As an alternative to cream, some recipes use poultry broth. Some recipes call for pre-breading of the potatoes.

French desserts

(creme fraiche) is a French fermented milk product with a fat content of no more than 30%, similar to sour cream. It is obtained from cream by adding lactic acid bacteria. Creme fraiche is practically not consumed as a separate dish, but is widely used as an ingredient for preparing a variety of soups, sauces and desserts. Sometimes it is used as a marinade for meat, then spices, garlic and herbs are added to it.

(crème brûlée) is a dessert whose name translates as “burnt cream.” The earliest mention of it dates back to the 17th century and appears in the cookbook of François Messialot, chef of the Duke of Orleans. Therefore, creme brulee is traditionally considered a French dessert, although the British believe that its authorship belongs to them and creme brulee was first prepared at Trinity College Cambridge.

Crème brûlée is a custard base of cream, egg and sugar, topped with a layer of hardened caramel crust. Dessert should be at room temperature. The custard base is usually flavored with vanilla, and in some cases with other additives. Another variation of the recipe is Catalan cream, which contains lemon or orange zest and cinnamon. Its base is prepared with milk, unlike traditional creme brulee. Another original version of the recipe is crème brulee flambé - the custard is sprinkled with sugar and caramelized with a burner right before serving.

(éclair) is one of the most popular French desserts. The long tube of choux pastry filled with cream was most likely created by a famous chef named Marie-Antoine Carême (1784-1833). In the USA, eclairs actually mean yeast donuts, but real French eclairs are hollow inside, tender and correspond to the literal translation of “lightning” - they are eaten with lightning speed.

It's funny that in Germany these cakes were called "love bone" and "hare's foot." The characteristic oblong shape, glaze coating and delicate filling are the distinctive features of all eclairs. Choux pastry tubes are filled with vanilla, coffee or chocolate flavored cream, whipped cream, rum cream or fruit fillings and even chestnut puree. The glaze can be fondant, caramel, or chocolate.

French pies

Quiche lorraine, also known as Lorraine pie, is an open pie with filling and filling. The original savory quiche is made from shortcrust pastry, filled with smoked bacon and topped with a mixture of eggs and cream with pepper and sometimes nutmeg. Its main feature is the delicate baked crust that is formed from the filling.

Initially, quiche Laurent - a pie with Lorraine custard, as the egg-cream filling was called - appeared on the table at the beginning of the 17th century. Then it was sprinkled with cheese, but over time the cheese was replaced with bacon. Other varieties of pie also appeared - with fried onions or with fish and egg, or without any filling at all.

Today, quiche Laurent has become so popular that this name now refers to all savory pies with filling and filling. There are a lot of quiche recipes nowadays - vegetable, meat, fish, but quiche Laurent with brisket is still considered classic (sometimes supplemented with cheese; the original uses Gruyere cheese).

(pissaladière) - an open-faced onion pie with anchovies, similar to pizza. Originated in southern France and has become a traditional local dish, especially popular in the Nice area. A real pissaladiere should contain pissala (a salted puree of very small anchovies and sardines with herbs), but due to the ban on catching such small fish in the Mediterranean, the pie began to be made from the pulp of lightly cured anchovies (sometimes they are ground into minced meat). The onions are caramelized over time in olive oil, and garlic, thyme and black olives are also added.

(tarte tatin) is a French apple pie in which apples are caramelized in sugar and butter. It appeared at the end of the 19th century, perhaps thanks to Stephanie Tatin (the owner of a hotel near Paris), who, while preparing a regular pie, forgot about the apples in the frying pan and almost burned them. Then she poured the dough directly onto the burnt apples and put it in the oven in this form (along with the frying pan). Then the woman turned the finished pie over, which, to everyone’s surprise, turned out to be a delicious delicacy.

The unusual thing about tarte tatin is that it is baked upside down. So apple upside-down pie became the signature dish of the Tatin sisters. At least according to legend. The owner of the famous Parisian restaurant Maxim, having tasted this new dessert, was amazed and included it in his menu. For tarte tatin, not only apples are used, but also pears, peaches and even tomatoes and onions. The dough can be shortbread or puff pastry.

French pastries

(canelé) is a signature French dessert originally from Aquitaine. This is a small cake that has a hard crispy crust on the outside and a tender dough on the inside. The term originated from the architectural "flute" - a column with grooves. The dessert has the same shape.

There is a story that caneles appeared in the 18th century, perhaps thanks to the nuns who invented the dessert - small oblong fried pieces of dough. Another legend is associated with winemaking in the Bordeaux region - in this area, the wine goes through a clarification stage with the help of beaten egg whites, while the unnecessary yolks were sent to the monastery, where a cake was invented based on them.

The required ingredients for canele include vanilla, rum, yolk and cane sugar. It is difficult to say whether 18th-century monastery pastries were the predecessors of modern canelets, but they were called, in any case, it seems - canoliers. Today, canele is one of the most popular “simple” desserts. They are even served with champagne and wine - this is a versatile, delicate and aromatic dessert.

(gougères) - savory pastries filled with cheese. Gougères look like small cakes made from choux pastry, from 3 to 12 cm in diameter. For their preparation, cheese is used that has a pronounced taste, for example, Comte, Gruyère, Emmental. Grated or finely chopped cheese is added directly to the dough. In some recipes, gougères are filled with meat, mushrooms, and ham. It is believed that they were first made in Burgundy. Served during wine tasting (cold), and as an aperitif - hot.

In the 18th-19th centuries, gougères were made from tubes of dough, sometimes it was just a flat pie. Even earlier, gougères meant stewed meat in dough, as well as a medieval cheese pie with filling. In England there is a similar pastry - scones. Gougères differ from them by the obligatory presence of cheese, which gives the baked goods a piquant taste.

(vol-au-vent) - a savory appetizer, a dish of French cuisine, the name of which translates as “flying in the wind.” This puff pastry confectionery product is usually filled with meat, fish or mushroom.

Initially, vol-au-vent was prepared as a small pie and had about 20 cm in diameter. The famous chef Antoine Carême (1784-1833) used the light and crisp puff pastry to create a savory or sweet unusual snack. They say that when the flat rings from which he made the cake expanded greatly in the oven, as happens with puff pastry, Karem's student noticed that the cake seemed to fly into the air - hence the characteristic name. Later, the vol-au-vents were reduced in size by at least half, “to the queen’s bite.”

The filling for vol-au-vent can be very different: stewed meat, fish, mushrooms, even snails and crayfish. The main feature of the dish is its original shape. Vol-au-vent consists of several dough rings held together with egg whites. The appetizer is served hot.

(baguette) - a long soft bun with a crust; considered a symbol of French cuisine. Typically, a baguette is about 65 cm long, 6 cm wide, and weighs 250 grams. Its name is borrowed from Italian and translates as “stick”. The forerunners of these long loaves were known in France back in the days of Louis XIV - they were described as six-foot thin loaves, more like a weapon or a crowbar.

The baguette is usually broken rather than cut. It is eaten only fresh; a few hours after cooking it goes stale. The main condition for creating an airy, light baguette is a well-heated oven. One of the features of a baguette is the speed of its preparation.

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Other traditional French dishes

(andouillette) - an original type of French sausage; a typical dish for the regions of Champagne, Picardy, Flanders, Lyon. Andouille is a stuffing made from ground up intestines and gizzard with seasonings, peppers, onions and wine that are used to stuff the pork intestines. The dish is practically not found anywhere except France and has a specific original smell that arises from its ingredients. The mayor of Lyon once spoke about the smell of sausage: “Politics is like andouillet, it should smell a little unpleasant, but not too much.” Andouillet is served fried or grilled, both hot and cold.

Biscuits(les galettes) is a flour product whose main property is a long shelf life. This word (translated as “boulder”) refers to several dishes, including cookies, crackers, crackers, pancakes and even a type of bread. For example, a typical snack in the French region of Brittany is sausage biscuits, thin pancakes in which a fried sausage or sausage is wrapped.

Simple types of biscuits - crackers and crackers - are made from low-fat dough. They are stored for several years. They are still used in army and expeditionary rations, and taken with them on hiking trips. Despite the density, the structure of such “cookies” is layered and it is easily soaked in liquid. Fat biscuits are also prepared, in which the fat content (butter) can reach 18%.

Simple biscuits are a well-known food of French peasants. And if in Brittany biscuits are pancakes made from buckwheat flour with milk and eggs, then in other regions they are large cookies or shelf-stable bread. Thin buckwheat Breton spring rolls are a specialty of the local cuisine; they are decorated with eggs, meat, cheese, vegetables or fruits.

Content:

French cuisine is considered one of the most popular and beloved cuisines in the world. Tourists are always fascinated by the sophistication of dishes, the elegance of presentation and the incredible taste of French cuisine.

All about French cuisine

A traditional French lunch begins with cold or hot appetizers, followed by soup (for example, vegetable sauté), salad and vegetables, and then the main course. A glass of wine - red or white - is always served with the meal. Today, rose wines are very popular.

National French cuisine is distinguished by a very wide use of root vegetables and vegetables. Vegetable salads that are rich in vitamins, artichoke, asparagus, lettuce (fresh and canned), and leeks are very popular. Main courses of meat are traditionally served with cabbage salad and green salad.

French chefs use many different types of meat in the kitchen - beef, lamb, veal, game, poultry - and actively use heat treatment: stewing, frying, boiling. The meat is used in the preparation of various salads. A very original technique is flambéing (burning) food. Most often, chefs use it in cooking meat. When serving, the dish is poured with cognac and set on fire. This method gives food a specific taste and aroma.

Very common and popular are dishes from freshwater and sea fish - flounder, cod, halibut, mackerel, pike, carp, as well as from such seafood as shrimp, oysters, scallops, lobsters.

French cuisine has a huge amount of sauces. There are over 3000 species. Sauces are used in the preparation of salads, cold appetizers and meat dishes.

Milk and dairy products are rarely used in French cooking. Cheese is an exception, as it is used in the preparation of various dishes. Cheese must be served before dessert.

Popular desserts in French cuisine are crème brulee, chocolate fondant, crème caramel and fruit. In France there are many dishes made from frog legs and snails. Below are dishes with a simpler set of ingredients.

French appetizers

In France, rich dishes are often served as appetizers. Recipes for terrine, julienne, pate, etc. are very common.

Julienne with chicken and mushrooms

Ingredients:

• Chicken breast – 500 g;
• Champignons – 300 g;
• Onions – 150 g;
• Sour cream – 300 g;
• Hard cheese – 100 g;
• Vegetable oil – 2-3 tbsp;
• Salt to taste;
• Pepper to taste.

Cooking method:

Thinly slice the champignons and chop the onion. Boil chicken fillet, chop. Next, fry the champignons and onions for 3-4 minutes, then add the chopped chicken fillet and fry for another 2 minutes. Add sour cream to the mushrooms and chicken, mix and cook for another 2-3 minutes. Add pepper and salt to taste. Next, put everything in pots, sprinkle with grated cheese and put in the oven for 5 minutes at 170 degrees.

Chicken terrine with sun-dried tomatoes

Ingredients:

• Chicken fillet – 800 g;
• Milk – 1 tbsp.;
• Chicken egg – 2 pcs.;
• Onions – 1 pc.;
• Tomatoes – 50-80 g;
• Garlic – 3 cloves;
• Vegetable oil – 2 tsp;
• Bacon – 100 g;
• Nutmeg to taste;
• Sea salt to taste;
• Ground black pepper to taste.

Cooking method:

Remove the skin from the chicken fillet and cut it to your liking. Transfer to a deep bowl. Chop the onion and fry in oil. Transfer everything to the fillet and pour in the full-fat milk. Using a blender, beat everything into a homogeneous mass. Add the already beaten eggs to this mixture and beat everything again. Add garlic squeezed through a garlic press, nutmeg, pepper, and salt to the mixture. Next add the sun-dried tomatoes and mix everything well. Chop the bacon and place it in the pan.

After this, lay out the minced chicken and level everything out. Cover everything with the remaining bacon on top. Place in the oven for 40 minutes at 180 degrees. After cooking, take it out and wait for it to cool completely, then put it in the refrigerator. Serve the terrine chilled.

Liver paste

Ingredients:

• Chicken liver – 400 g;
• Carrots – 150 g;
• Onions – 150 g;
• Butter – 50 g;
• Vegetable oil – 30 g;
• Garlic – 2 cloves;
• Salt and pepper to taste.

Cooking method:

Rinse the liver and trim off all veins. Chop carrots, onions and garlic. Next, fry the liver in vegetable oil for 3-4 minutes. Add vegetables, season everything with salt and pepper. Mix everything and cook for 10-15 minutes. Transfer the liver and vegetables (with the juice that has formed) into a blender, grind everything. Transfer the pate into the mold. Melt the butter and pour it into the pate, put it in the refrigerator. It is better to serve the pate with crackers or bread.

Salad with pear and goat cheese

Ingredients:

• Spinach – 100 g;
• Almonds – 20 g;
• Pear – 1 piece;
• Lemon juice – 1 tsp;
• Goat cheese – 30 g.

Cooking method:

Coarsely chop the almonds. Mash the goat cheese with a fork. Thinly slice the pear. Wash and dry the spinach. Place everything on a plate, add almonds, grated cheese and lemon juice.

Homemade mustard

Ingredients:

• Mustard powder – 4 tbsp;
• Sugar – 1 tsp;
• Brine – 200 ml;
• Vegetable oil – 1.5 tbsp.

Cooking method:

It is more convenient to dilute mustard with tomato brine, since it already contains sugar, salt and spices. you will get mustard without much effort.

The brine needs to be strained and heated. Add sugar and stir until completely dissolved. Next, add mustard powder and mix everything until smooth, add oil and mix again. Pour the resulting mass into a jar, close the lid tightly and leave at room temperature for 15 hours to mature.

Soups and main dishes of French cuisine

You should definitely try the traditional French onion soup. They also serve meat or poultry with various side dishes as the main course, accompanied by a glass of wine. You need to set the table beautifully to truly experience the atmosphere of a French meal.

Onion soup

Ingredients:

• Onions – 3 pcs.;
• Dry white wine – 100 ml;
• Beef broth – 1 l;
• Garlic – 1 clove;
• Premium wheat flour – 1 tbsp;
• Hard cheese – 100 g;
• Wheat bread made from first grade flour – 4 pieces;
• Thyme – 1/2 tsp;
• Bay leaf – 3 pcs.;
• Salt and pepper to taste;
• Olive oil – 20 g;
• Sugar to taste.

Cooking method:

Cooking the onions is the most important part of this recipe. It is necessary to heat 2 tbsp over medium heat. olive oil in a deep frying pan. Next, peel the onion and cut it into lengthwise pieces. Fry the onion in a frying pan over high heat, stirring regularly. After 10 minutes, add a pinch of sugar, which will help the onions turn brown faster. Fry until the onion is covered with caramel (about 30 minutes).

Then you need to reduce the heat. Next, you need to peel the garlic and squeeze it into the pan, stir and fry for 1 minute. Add all the flour and stir again, frying for another 5 minutes. Then pour 1/2 tbsp. wine (dry, white) and let the mixture boil for 5-8 minutes.

Add bay leaf, thyme and black pepper. After all, you need to pour out the beef broth, add salt (to taste), mix everything and bring to a boil. After everything, cover with a lid and reduce the heat. The soup should be cooked in this state for 30-40 minutes. While the soup is cooking, make toast.

Then pour the soup into a bowl and put a piece of white bread (toast). Place some cheese on and around the bread. Next, preheat the oven to 180 degrees and place the plate for 10 minutes. As soon as the cheese is baked, you need to take out a plate and serve. Bon appetit.

Goose legs with apples

Ingredients:

• Goose meat – 8 pcs.;
• Apples – 4 pcs.;
• Onions – 3 pcs.;
• Apple juice – 250 g;
• Rosemary – 2 pcs.;
• White wine – 125 g;
• Olive oil – 30 g;
• Salt to taste;
• Ground red pepper to taste.

Cooking method:

You need to wash the goose leg and wipe it dry. Then grate with coarse salt and ground red pepper. Grease a baking dish with oil, lay out the goose legs and simmer for 1 hour in a preheated oven at 150 degrees. While the goose is in the oven, peel the onion and cut in half. Cut the apples into rings, finely chop the rosemary. After an hour, add onions, apples, rosemary, juice and wine to the legs. Simmer for 1.5 hours. Check for doneness and serve hot. Bon appetit.

Vegetable sauté

Ingredients:

• Sweet red pepper – 100 g;
• Carrots – 100 g;
• Zucchini – 200 g;
• Onion – 100 g;
• Frozen green peas – 100 g;
• Garlic – 1-2 cloves;
• Cherry tomatoes – 100 g;
• Vegetable oil – 30 ml;
• Salt and pepper to taste.

Cooking method:

Cut the peppers and carrots into strips, and the zucchini into thin slices. Next, pour oil into a frying pan (saucepan) and heat it high. Then add zucchini, carrots, peppers and onions, cut into half rings. Cook for 2 minutes, shaking the pan. Add green peas and cook again for 2 minutes. Add garlic, salt and pepper. Add cherry tomatoes, cut into halves. Cook for 2-3 minutes. The dish is ready!

Baked zucchini omelette

Ingredients:

• Chicken egg – 2 pcs.;
• Zucchini – 50 g;
• Onion – 20 g;
• Milk – 100 ml;
• Vegetable oil – 10 g;
• Salt and pepper to taste.

Cooking method:

Finely chop the zucchini and onion. Fry for 2-3 minutes. Beat eggs with milk, mix zucchini with eggs, salt and pepper to taste. Pour the finished mixture into a mold and bake at 190 degrees for 15-20 minutes.

Quiche Lauren

Ingredients:

• Premium wheat flour – 180 g;
• Butter – 60 g;
• Chicken egg – 4 pcs.;
• Bacon – 150 g;
• Hard cheese – 100 g;
• Cream – 50 ml;
• Salt and pepper to taste.

Cooking method:

Sift flour, add salt. Next add cold butter. Grind flour and butter until crumbly. Add 1 egg and 1 yolk to the mixture. Knead the dough, then roll it out, put it in a mold (22-24 cm), making small sides. Finely chop the brisket or bacon. Grate the cheese. Beat 2 eggs and cream for filling. Then pour the filling over the filling, salt and pepper to taste. Bake for 40 minutes at 190 degrees.

French desserts

French desserts are very savory and delicious. The most popular are creme brulee, galettes, flan, etc. Butter pastries (brioche) are also very popular, from which they make French toast, ideal for breakfast.

Thin French pancakes

Ingredients:

• Wheat flour – 100 g;
• Chicken egg – 4 pcs.;
• Milk – 175 ml;
• Water – 75 ml;
• Butter – 25 g;
• Salt – 1/2 tsp.

Cooking method:

You need to sift the flour and mix with salt. Separate the white from the yolk of 1 egg. No protein will be used. We make a hole in the center, pour in 3 eggs and a yolk, and a little milk. Knead the dough until it turns out thick and uneven. Using a whisk, break up any lumps, continue whisking and add the remaining liquid. At the end, add oil and mix. Place the dough in the refrigerator for 30 minutes. Heat a frying pan and grease with oil. Pour a little pancake batter, spreading the mixture throughout the pan. When one side is ready, turn over.

Chocolate madeleine

Ingredients:

• Sugar – 110 g;
• Chicken egg – 3 pcs.;
• Butter – 130 g;
• Premium wheat flour – 150 g;
• Cocoa – 3 tbsp;
• Baking powder – 5 g.

Cooking method:

Mix sugar with egg. Beat thoroughly with a whisk. Next you need to melt the butter and then cool it. Mix flour with baking powder. And little by little add flour to the egg mixture. Next, add oil and mix everything. Add cocoa and mix again. Grease the molds with oil and pour in 2/3 of the dough. Bake for 8-12 minutes at 180 degrees.

Custard

Ingredients:

• Chicken egg – 5 pcs.;
• Milk – 500 ml;
• Sugar – 125 g;
• Vanillin to taste;
• Potato starch – 2 tbsp.

Cooking method:

Separate the whites from the yolks. Leave the yolks, the whites will not be needed. Add a little more than half the sugar to the yolks. Stir and add starch. Mix everything until combined. Heat the milk with the remaining sugar. Pour in a little egg mixture and stir. Pour in the rest of the milk. Place the bowl in a water bath (the water should not boil quickly). Stir constantly, bring the mixture to a boil and simmer for 1 minute. Cover with film and cool the finished sauce./

We hope you enjoyed these recipes.

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Chapter:
FRENCH CUISINE
13th page of the section

Cold appetizers
FRENCH COLD APPETIZERS

For details on preparing CLASSIC MAYONNAISE, PROVENSALE MAYONNAISE and mayonnaise with additives, see page.

Ingredients
For 8 boats: for dough - 100 g flour, 50 g butter, 1 pinch of salt;
for filling - 70 g butter, 30 g soaked anchovy fillets, 8 anchovies (fillets) in vegetable oil, 2 raw eggs, 8 black olives.

Remove the butter from the refrigerator. Pour the flour onto a board, make a depression in the center, put 50 g of butter, cut into small pieces, a pinch of salt, mix quickly, add a little water, mix thoroughly until smooth, form a ball and leave for 1 hour.
Meanwhile, boil the eggs for 10 minutes, cool completely under running cold water.
Preheat the oven to moderate temperature.
Grease 8 boat-shaped ramekins with butter; Place the dough on a board, roll out 2 mm thick, cut into 8 pieces, put in molds, press down well in all places, put a few dry beans on the bottom so that the dough does not swell, and place in the oven for 12-15 minutes .
When the dough is golden brown, remove the boats from the mold and cool completely.
Crush the soaked anchovies in a mortar, adding 60 g of butter little by little; Mix everything thoroughly until smooth, without placing the anchovy oil in the refrigerator.
Remove pits from olives.
Peel the eggs and cut into slices.
Using a syringe, fill the boats with anchovy oil, put in a slice of boiled egg, a slice of anchovy with vegetable oil and an olive.

Ingredients
For 8 boats: 150 g dough (100 g flour, 50 g butter, 1 pinch salt), 2 raw eggs, 1 can of crab, 1 avocado, 20 g butter, 1 lemon, 2 tbsp. tablespoons vegetable oil, 1 pinch of hot capsicum, salt, ground black pepper.

Prepare the dough (see “Boats with Anchovy Butter” above), place in the refrigerator and remove 30 minutes beforehand. before use.
Preheat the oven to moderate temperature; Grease 8 boat-shaped molds with butter.
Place the dough on a board, roll out 2 mm thick, cut into 8 pieces, put in molds, adding a few dry beans to the bottom of each one so that the dough does not swell, and place in the oven for 15 minutes.
Boil eggs for 10 minutes. and cool completely under running cold water.
When the boats are ready, remove them from the oven and cool.
Cut the avocado into 2 parts, remove the seeds, scoop out the pulp with a small spoon, and mash until puree.
Squeeze the lemon, salt and pepper the resulting juice, add a pinch of hot pepper, vegetable oil, beat with a fork, mix the sauce with avocado puree.
Strain the contents of the can of crabs and chop them coarsely, carefully removing all the cartilage.
Fill the boats with avocado puree and place crabs on top.
Peel the eggs, cut them in half, select the yolks, pass them through a sieve and put them in boats, decorate with a little egg whites, cut into strips.

Ingredients
For 8 boats: 8 coffee spoons of red caviar, 1 can of salmon in its own juice, 15 g of heavy cream, 1 lemon, salt, ground black pepper.

Squeeze lemon; strain the contents of the salmon can; beat salmon, lemon juice, cream, salt, ground black pepper in a mixer.
Using a syringe, fill the boats with the prepared mixture, put a coffee spoon of red caviar on top, and serve chilled.

Ingredients
For 8 boats: 1 can of tuna in its own juice, 3 tbsp. spoons of mayonnaise sauce (see page "Traditional French sauces..."), 1/2 tomato, 1/2 lemon, 8 olives, 1 bunch of parsley, salt, ground black pepper.

Make 8 boats (see “Anchovy Butter Boats” above).
Squeeze half a lemon; Strain the contents of the tuna can, chop and mix with mayonnaise, add lemon juice, salt, pepper generously and mix thoroughly again. Cut 1/2 tomato into 4 pieces, each piece in half; wash and finely chop the parsley; Remove pits from olives.
Fill the boats with the prepared mixture, garnish with tomato slices, olives, and parsley.
Serve chilled.

Ingredients
For 4 persons: 120 g Roquefort, 120 g butter, 1 cup breadcrumbs, 1 tbsp. spoon of cognac, 1 pinch of hot capsicum.

Remove the butter from the refrigerator 30 minutes before. before cooking.
Grind the Roquefort in a large bowl, add softened butter, cognac and a pinch of hot pepper, mix everything thoroughly until smooth.
Take the prepared mixture with a teaspoon and roll in breadcrumbs, without squeezing and forming small balls, then place in the refrigerator.
Before serving, insert a toothpick into each ball.

Ingredients
For 4 persons: 8 small fresh brioche, 120 g liver mass, 1 small truffle, 150 g fresh cream, 1 tbsp. spoon of port.

For brioche (see page), cut off the top. Make a notch about 1/2 cm in the remaining part.
Cut the truffle into shavings; soften the liver mass with a fork, add port, truffle, beat vigorously with a fork until a homogeneous mixture is obtained.
Place the contents on crushed ice, add cream and mix thoroughly.
Fill the brioche cavity with the prepared mixture and serve immediately.

Ingredients
For 4 persons: 4 large lemons, 1 can of canned tuna in its own juice, 2 gherkins, 2 celery sprigs, 1 raw egg, 6-7 tbsp. spoons of vegetable oil, 1 coffee spoon of mustard, 1 dessert spoon of vinegar, 1 tbsp. a spoonful of capers, 2 cloves of garlic, a few sprigs of parsley, 1/2 coffee spoon of paprika, 1 small pinch of hot capsicum, salt, ground black pepper.

Cut off the top of the lemons from the side, use a small spoon to make a notch in the pulp, cut off part of the lemons from the other side without damaging the pulp, for their stability.
Squeeze the lemon pulp to make 2 tbsp. spoons of lemon juice.
Rinse the parsley and celery.
Open a can of tuna, strain, and pass the contents through a meat grinder to obtain a puree.
Peel the garlic cloves, crush and mix with tuna puree.
Very finely chop the gherkins, celery, parsley, capers and add to the tuna puree.
Prepare mayonnaise: break the egg, separating the yolk from the white; put the yolk in a bowl with mustard, salt, pepper, beat, adding vegetable oil little by little until you get a very concentrated mixture, add hot pepper, vinegar, mix everything thoroughly.
Add lemon juice and prepared mayonnaise to the tuna puree and mix thoroughly until a homogeneous mass is obtained.
Fill the lemons with it above the edges - in the shape of a dome, garnish with small lemon slices, mustard, sweet pepper slices or just lemon zest.

Ingredients
For 6-8 persons: 1 gutted hake (2 kg), 3 liters of instant broth; for garnish - 1 head of lettuce, 4 raw eggs, 4 small round tomatoes, 12 large champignons, 3 tbsp. spoons of Ketchup sauce, 4.5 lemons, 1 tbsp. a spoonful of butter, salt, ground black pepper;
for mayonnaise and green sauce - 4 egg yolks, 1.5 tbsp. spoons of mustard, 1/2 liter of vegetable oil, 1 bunch of sorrel, 1 bunch of spinach, 2 tbsp. spoons of capers, 3 gherkins, salt, ground black pepper.

Prepare the broth: rinse the fish, dry it, place it in a fish-cooking bowl, add water and bring to a boil over low heat, leave to simmer for 20 minutes, then cool in the broth.
Prepare the garnish: cut the lemons, squeeze the juice; separate the mushroom stems from the caps; Wash the caps, dry them, put them in a small saucepan along with 1 tbsp. spoon of butter and 1 tbsp. spoon of lemon juice, salt and pepper; close the lid, leave on low heat for 10 minutes, cool. Within 10 min. Boil the eggs, cool under running cold water, remove the shells, and set aside.
Carefully peel the lettuce without damaging the leaves, rinse, dry and set aside. When the fish has cooled, strain it, remove the backbone and remove the skin; Place the lettuce leaves on a plate and place the fish on them. Cut the lemons into slices, leave 1.5 lemons whole; cut eggs into slices; Wash the tomatoes and cut into beautiful slices. Strain the champignon caps.
Prepare mayonnaise: pour the yolks into a bowl, add mustard, salt and pepper, beat, gradually adding vegetable oil, place in a cool place.
Prepare green sauce: wash and dry spinach leaves, remove stems; rinse and dry the sorrel, remove the stems. Boil salted water in a small saucepan, add spinach and sorrel leaves and boil for 15 minutes; cool, strain, squeeze to obtain juice, pass through a sieve; Finely chop the gherkins and strain the capers.
To get green sauce, you need to combine half the amount of mayonnaise with the rest of the lemon juice, spinach and sorrel puree, finely chopped gherkins and capers.
Fill one syringe with green sauce, the other with mayonnaise.
Place the champignon caps with the back side around the fish, fill them with green sauce, and put a strip of mayonnaise around them.
Place lemon slices along the edge of the dish, with a slice of tomato and a boiled egg on each slice.
Decorate the fish itself with green sauce and mayonnaise in the form of a winding path, lemon slices, garnishing them with Ketchup sauce and mayonnaise.
Cut the remaining lemons into cloves and place them near the head and tail of the fish and make a border of green sauce.

Ingredients
For 6 persons: 1 peeled and gutted hake (1.5 kg), 100 g green olives, 2 tomatoes, 6 raw eggs, 1 small bunch of parsley, 50 g red caviar, 2 liters of water;
for mayonnaise - 2 raw eggs, 1 tbsp. a spoonful of mustard, 250 g of vegetable (olive) oil, 1 dessert spoon of vinegar or lemon juice, salt, ground black pepper.

Prepare the broth: rinse the fish and dry it completely, immerse in water and cook over low heat for 20 minutes. Remove from heat and cool in the broth, then strain, remove the skin, remove the backbone and place on a dish.
Prepare mayonnaise: break the eggs, separating the yolks from the whites; Pour the yolks into a bowl, add mustard, salt and pepper, beat until thick, gradually adding vegetable oil.
Wash the parsley, dry it, chop it finely, mix with mayonnaise, adding vinegar.
Boil the eggs for 10 minutes. and cool completely under running cold water.
Cut 3 eggs in half, remove the yolks and finely chop; Separately, finely chop the whites.
Remove the pits from the olives, chop finely, decorate the dish on which to place the fish.
Cut the remaining boiled eggs in half, remove the yolks, crush with a fork, mix with 4 tbsp. spoons of mayonnaise, fill the whites with this mixture; Wash the tomatoes and cut into slices. Place 6 beautiful tomato slices on the fish, place half an egg on them and decorate them with red caviar; Place the rest of the red caviar on the fish.
Serve with mayonnaise prepared with parsley.

Ingredients
For 8-10 persons: 1 lobster (2 kg), 1 bouquet garni, 1 piece of stale bread crumb, 7 carrots, 2 onions, 300 g wine vinegar, 3 turnips, 100 g green beans, 80 g split peas, 8 raw eggs +2 egg yolks, 1 tbsp. a spoonful of mustard, 250 g vegetable oil, 1 tbsp. spoon of lemon juice, 8 small tomatoes, 1 large truffle, 8 lettuce leaves, 20 g gelatin, 1 dessert spoon of tomato sauce, 1 large bunch of parsley, hot capsicum, coarse and fine salt, 1 tbsp. a spoonful of black peppercorns.

Peel 5 carrots and an onion, cut into thin slices, put in a large saucepan with a bunch of garni and a pinch of coarse salt, add 5-6 liters of water, bring to a boil and leave to simmer for 10 minutes.
Meanwhile, place the lobster on a board, tie it so that it fits in the pan, put it in water, add vinegar and leave to boil for 30 minutes; then add black peppercorns, boil for another 10 minutes, remove from heat and cool in the broth. Wash and peel the remaining carrots, turnips, green beans, and chop very finely. Boil salted water in 3 saucepans. In the first place - put carrots and turnips, in the second - green beans, in the third - peas, boil for 10 minutes, without closing the lid, strain, rinse with cold water and dry on blotting paper.
Strain the cooled lobster, untie it, free it from the shell without damaging the flesh, remove the fatty parts, put it in a bowl, remove the flesh from the chest part and cut it. Cut the tail pulp into medallions to make 8-10 pieces and place in the refrigerator.
Prepare mayonnaise from 2 beaten egg yolks, mustard, vegetable oil, lemon juice, salt and ground black pepper. Combine half the amount of mayonnaise with the fatty parts of the lobster left in a bowl, add well-strained vegetables, mix thoroughly. Boil the eggs for 10 minutes, cool under running cold water, peel, cut in half, remove the yolks, mash, mix with the remaining mayonnaise, add tomato sauce, mix thoroughly, fill a syringe with the mixture and squeeze into halves egg whites. Wash and dry the lettuce leaves and tomatoes; cut off the top of the tomatoes, select the inside, salt and pepper inside, fill with mayonnaise mixture.
Prepare jelly from gelatin, pour it over the lobster medallions and place in the refrigerator. Cut the truffle into slices, cut out elements of various configurations from them, moisten with 2 tbsp. spoons of thawed jelly, place on lobster medallions, place in the refrigerator.
Cut a piece of stale bread crumb into the shape of an inclined plane, place the chopped breast part of the lobster on top. Place lettuce leaves on a plate, lobster medallions on the chest; garnish with stuffed tomatoes and eggs. Serve the vegetable mixture and the remaining mayonnaise separately.

Ingredients
For 4 persons: 4 very ripe melons, 4 very thin slices of pork belly, 4 tbsp. spoons of port wine.

Cut melons in half, tbsp. Remove seeds with a spoon.
Form small balls from the pulp using a spoon in the form of a small ladle.
Cut the ham slices into 5 cm squares and place on plates along with the melon balls.
Pour port wine over each serving and serve very cold.

Ingredients
For 12 mini-skewers: 150g Emmental or Comté cheese, 12 cocktail sausages, 3 small round tomatoes, mustard; 12 wooden skewers.

Wash and dry the tomatoes, cut into 4 parts, remove the seeds.
Cut the cheese into 12 cubes.
Thread a cube of cheese, sausage and 1/4 tomato onto each skewer.
Place the skewers on a plate and serve the mustard separately.

Ingredients
For 40 sandwiches: 1 loaf of stale rye bread, 200 g of semi-salted butter, 100 g of walnuts, 8 thin slices of ham.

Cut the bread into cylindrical slices no more than 3 mm thick, spread with butter.
Peel the nuts and crush them.
Place a slice of ham on one half of each slice of bread, and crushed nuts on the other.
Cover one half with the other.
Cut each slice into 8 pieces.
Restore the cylindrical shape, put the bun back into the recess, cover with a lid; Serve chilled.

Ingredients
For 8 people: 350 g rice, 75 g raisins, 1 cup of weak tea, 3 tbsp. spoons of vegetable oil, 1 pod of sweet red pepper, 1 pod of sweet green pepper, 1 clove of garlic, 1 sprig of thyme, 1/2 bay leaf, 2 dozen crushed shelled hazelnuts, 2 tbsp. spoons of pine nuts, salt, ground black pepper.

Rinse the raisins, put them in warm tea and leave until cooked.
Measure the volume of rice. To boil water.
Peel and crush the garlic.
Heat vegetable oil in a saucepan, add rice, stirring with a wooden spoon. When the grains become dull, pour in hot water at the rate of 2 parts of the volume of water per 1 rice, salt, pepper, add garlic, thyme and bay leaf, close with a lid, boil over very low heat for 16 minutes, leave to cool. .
Wash the sweet pepper, remove the seeds, cut the pulp into small strips.
When rice has cooled, remove thyme sprig and bay leaf; strain the raisins; Sprinkle rice with sweet peppers, raisins, hazelnuts, pine nuts, stir, decorate, serve chilled.

Ingredients
For 4 persons: 1 snipe, 3-4 slices of lard, 200 g of minced veal, 200 g of thin sausages, 1 raw egg, 1 glass of liqueur, 2 pcs. shallots, 1 tea cup of bread crumb, 1 pinch of nigella sativa, 2 tbsp. spoons of flour, salt, ground black pepper.

Sear the bird, remove the crop, and use a sharp knife to separate the loin; Free the rest of the pulp from the bones, grind with the lungs, stomach, heart and liver.
Break the bones coarsely, put them in a saucepan, add a glass of water, add salt, bring to a boil, boil until 3 tbsp remains. spoons of liquid.
Finely crumble the bread crumb.
Strain the liquid after boiling the bones, add the bread crumb and mix well.
Peel and finely chop the shallots.
Put poultry pulp, bread crumb, minced veal, sausages minced through a meat grinder, raw egg, shallots into a bowl, pour in liqueur, add nigella, salt and pepper, mix thoroughly.
Cover the inside of the clay pot with 1-2 slices of lard, put half the amount of minced meat on the bottom, snipe fillet on top, cover with the rest of the minced meat; Cover everything with the remaining slices of lard.
Dissolve flour in 1 tbsp. spoon of water and pour the contents of the pot, seal hermetically with a lid and place in an oven with a moderate temperature in a water bath for 2 hours, remove from the oven, cool, put in the refrigerator for 24 hours, serve cold form.

Ingredients
For 6 persons: 1 rabbit hindquarters + 1 rabbit liver, 500 g pork backbone, 1/2 kg veal brains, 125 g minced sausages, 150 g chicken liver, 1 raw egg, 5-6 slices lard, 1 liter of dry white wine, 1 tbsp. spoon of vinegar, 1 tbsp. Madeira spoon, 2 onions, 4 pcs. shallots, 1 clove, 2 bay leaves, 100 g butter, 2 tbsp. spoons of flour, salt, ground black pepper.

Separate the rabbit flesh; cut the pork flesh into thin slices; peel onions and 3 pcs. shallots, cut into slices. Place everything in a deep plate with bay leaf, salt, ground black pepper, dry white wine, Madeira and leave to marinate for 48 hours in a cool place.
Meanwhile, clean the brains, put in a saucepan with water, vinegar and salt, boil for 10 minutes, strain. Grind the chicken liver and rabbit liver, crush the boiled brains, mix everything thoroughly, add sausages, a raw egg, lightly salt.
Strain the meat marinade and filter the marinade liquid.
Peel and finely chop the remaining shallots; melt the butter in a frying pan, add the strained meat, leave for 10 minutes. over low heat with shallots.
Line the inside of a clay pot with 3-4 slices of lard, lay out the meat and minced meat in layers, ending with a layer of meat, put the remaining slices of lard and cloves on top, pour over the sauce after fried meat and a glass of filtered marinade.
Dilute flour with 1 tbsp. spoon of water to get a thick mass, pour it over the contents of the pot, seal it with a lid and place in the oven in a water bath for 2-2.5 hours at moderate temperature.
Remove from the oven, open the lid of the pot, cool, put in the refrigerator, and serve cold.

Ingredients
For 6 persons: the back part with the legs of a large rabbit, minced pork equal in weight to boneless rabbit meat, 200 g of lard, 1 pork sausage, 1 bay leaf, 1 sprig of thyme, 1 pinch of nigella sativum, 4 teaspoons of gelatin, 200 g Madeira, 2 tbsp. spoons of flour, salt, ground black pepper.

Remove the rabbit flesh from the bones, place in a bowl with salt, ground black pepper, bay leaf, thyme, nigella sativum and Madeira, soak for 12 hours in a cool place.
Place minced meat in a bowl with salt, ground black pepper, 4 tbsp. spoons of liquid after soaking the rabbit meat, mix well.
Place the pork sausage in a bowl of cold water.
Cut pork lard into small pieces.
Strain the sausage, dry it and set aside.
Strain the rabbit pulp; Put a layer of minced meat and sausage into the mold, cover with a layer of rabbit pulp, then with a layer of lard, and so alternate the components, ending with a layer of minced meat.
Mix flour with 1-2 tbsp. spoons of water, pour into the mold, close with a lid, put in a hot oven for 1.5 hours; Remove from the oven, open the lid, transfer to a plate, and cool.
Strain the soaked sauce, dilute the gelatin in it, pour the pate on top, and place in the refrigerator.
Serve very cold.

Ingredients
For 6 persons: 1.2 kg beef, 15 thin slices of smoked pork ham, 1 egg yolk, 250 g vegetable oil, juice of 1/2 lemon, 1 coffee spoon of mustard, 40 g butter, 1 slice of lard, 2 cloves of garlic , salt, ground black pepper; gherkins, pickles, etc.

Peel the garlic cloves and cut lengthwise into 3 pieces.
Make 6 cuts in a piece of meat and insert pieces of garlic into them.
Cover the meat with 3 slices of smoked pork ham, a slice of lard, press tightly, grease with butter, salt and pepper, place in a very hot oven for 35 minutes.
When the meat is ready, remove from the oven and cool for 4 hours.
Prepare mayonnaise. Thoroughly mix the egg yolk with mustard, adding a little vegetable oil; When the mayonnaise thickens, add the juice of 1/2 lemon, salt and pepper, and place in the refrigerator.
Cut the cold piece of meat into 12 identical slices.
Place a slice of meat on each slice of smoked pork leg, place on a dish, serve with very cold mayonnaise, gherkins, pickles, etc.

Ingredients
For 8 persons: 8 longitudinal and thin slices of smoked salmon, 250 g of cod caviar, 4 slices of stale bread crumb, 1 tea cup of milk, 200 g of olive oil, 1.5 lemons, 1 small jar of catfish caviar, 4 raw eggs, 1 small jar of black olives.

Boil the eggs for 10 minutes. and cool under running cold water.
Meanwhile, crumble the bread crumb, pour in milk, and squeeze lightly.
Cut the lemon in half and squeeze out 3 halves.
Place cod caviar in a bowl along with the squeezed out bread crumb, mix well, adding olive oil in small portions. When the mixture is thick, add lemon juice and mix thoroughly.
Place the smoked salmon slices on a dish, put a little of the prepared mixture in the middle of each, roll into a tube and place on the dish that will be served to the table.
Peel the eggs and cut into slices.
Place a circle of eggs on each roll, and a small spoonful of catfish caviar on it; garnish with black olives.

Ingredients
For 6 persons: 1 kg + 2 tomatoes, 250 g fresh cream, 1 tbsp. spoon of tomato sauce, 2 pinches of granulated sugar, 5 g gelatin, 1/2 coffee spoon of Tabasco, 1 fresh cucumber, 1 lemon, 6 tbsp. spoons of vegetable oil, 3 tbsp. spoons of lemon juice, tarragon or basil, salt, ground black pepper.

Peel 1 kg of tomatoes, cut into pieces, removing the seeds, pass through a mixer with lemon juice, add cream.
Divide the available amount of tomato sauce into 2 parts.
Soak the gelatin, strain and add to one part of the tomato sauce, mix with salt, granulated sugar, Tabasco, ground black pepper, beat in a mixer, then pour into the ice cream maker and place in the refrigerator.
Cut the cucumber into slices, place in a vase, add tomatoes, cut into 4 parts, put balls of the frozen mixture out of the ice cream maker, garnish with tarragon or basil leaves, season with sauce made from vegetable oil and lemon juice.

Ingredients
For 8 persons: 4 bunches of mixed lettuce (lettuce, curly, etc.), 800 g of sweet veal meat (veal thymus), 50 g of butter, 100 g of carrots, 2 onions, 4 pcs. shallots, 50 g leeks, 50 g port, 200 g veal haunch, 100 g whipping cream, 6 g gelatin, 1 bunch parsley, vinegar sauce (see page “Traditional French sauces...” ).

Blanch the sweet meat, then remove the film.
Dissolve butter in cast iron, add vinegar sauce, add finely chopped onions, carrots, shallots, leeks; on top - chopped sweet meat, back of veal meat, a bunch of parsley, cover with a lid and put on low heat.
Soak gelatin in warm water and place in a water bath.
When the meat is ready, mix it with vegetables and continue to simmer, adding prepared gelatin, then whipped cream.
Place in a mold and place in a cool place.
Before serving, line the plates with lettuce leaves and place slices of meat in the middle.

Ingredients
For 6 people: 3 trout, 3 bunches of watercress, 1/2 liter of water, 12 g of gelatin, 1/2 liter of whipped cream, 1 bunch of parsley, 1 lemon, salt, ground black pepper.

Clean the fish, boil in a water bath, remove the bones, salt and pepper the fillets.
Boil whole leaves of watercress, strain, chop finely, pass through a sieve, mix with whipped cream.
Soak the gelatin in warm water, place in a water bath and, when it swells, mix thoroughly with the prepared mixture, adding salt and pepper.
Keep the cake pan in cold water, put part of the watercress mixture into it, cover with a layer of fish, then with the rest of the mixture, place in the refrigerator for several hours.
Release from the mold, place on a plate, decorate with an ornament of whipped cream, parsley, lemon slices, and watercress leaves.

Ingredients
For 8 persons: 400 g salmon fillet, 200 g cod or pike fillet, 1/2 liter fresh cream, 3 raw eggs, salt, ground black pepper.

Mix salmon fillet with 2 raw eggs and 3/4 amount of cream in a mixer, add salt and pepper.
When the mixture is homogeneous, rub through a sieve.
Repeat the same operation with cod or pike fillet, 1 egg, the rest of the cream, salt and pepper.
In a porcelain bowl, greased with butter, put half of the minced salmon, minced cod or pike and cover with the remaining minced salmon, smooth the surface, place in the oven in a water bath for 1 hour at 180 o C.
Readiness to check with a needle, which should freely reach the middle.
Remove the bowl from the oven, place the contents under light pressure and place in a cool place until the next day.
Serve with mayonnaise or tartar sauce (see page “Traditional French sauces...”).

Ingredients
For 6 persons: 500 g chicken liver, 300 g port wine, 300 g butter, 80 g goose fat, salt, ground black pepper.

The day before, marinate the liver in port wine.
The next day, dry the liver and fry very quickly in a frying pan with a piece of goose fat the size of a walnut (the frying pan should be very hot).
When the liver takes on a pink tint, remove from heat, cool, cool, place in a mixer along with the marinating liquid, butter, cut into pieces; salt, pepper, rub through a sieve.
Place the prepared mass in a cast iron bowl, pour melted goose fat onto the surface, and place in a cool place for 12 hours.

Ingredients
For 6 persons: 400 g raw salmon fillet, 100 g smoked salmon, 1 tbsp. a spoonful of finely chopped parsley, 5 finely chopped boneless anchovies, 1 coffee spoon of finely chopped paprika, lemon juice, 1 tbsp. spoon of peanut butter, salt, ground black pepper.

Finely chop the smoked and raw salmon, add the remaining ingredients, mix thoroughly, divide into 6 portions, form into small flat cakes, place on plates and place in the refrigerator for several hours.
Before serving, garnish with lemon slices and parsley and serve with hot toast.

Ingredients
For 10 persons: 1 kg of goose or duck liver, 400 g of goose fat, 1/2 liter of milk, salt, ground black pepper.

Place the liver in milk for a day.
The next day - under running water for 30 minutes, then strain, remove the film, put in a bowl, add salt and pepper, preferably transfer to a porcelain bowl, pour over hot goose fat, close tightly with a lid and place in the refrigerator for 5 days.
Remove the liver from the fat, cut into thin slices, place on plates, keeping them in the refrigerator for several hours.
Serve with hot toast.

Ingredients
For 8-10 persons: 750 g very ripe tomatoes, 2 large pods of sweet red pepper, 2 cloves of garlic, 2 tbsp. spoons of olive oil, 1 tbsp. a spoonful of finely chopped mixture of parsley, tarragon and basil, 6 raw eggs, 30 g butter, salt, ground black pepper.

Boil water in a large saucepan.
Immerse in boiling water for 3 minutes. sweet pepper, strain (do not remove water from heat), peel, cut in half, remove seeds and cut into small pieces.
Then immerse the tomatoes in boiling water for 20 seconds, strain, peel, cut into 4 parts, remove the seeds, cut the pulp into small pieces.
Peel and finely chop the garlic.
Heat olive oil in a frying pan, add sweet peppers, tomatoes and garlic, leave on low heat for 30 minutes.
Beat the eggs, add herbs, salt, ground black pepper and a mixture of tomatoes and sweet pepper.
Grease small molds (8-10 pcs.) with butter, place the prepared mixture in them, place in a water bath, then for 10 minutes. into the oven at moderate temperature.
Cool before serving.

Ingredients
For 5-6 persons: 250 g of fresh cod caviar, 300 g of stale bread crumb, 1 small cup of milk, 3 lemons, 18 black olives, 18 green olives, 250 g of olive oil, 1 coffee spoon of paprika.

Place the bread in a bowl, add milk and leave to soak.
Place the caviar in a bowl. Cut 1 lemon in half and squeeze.
Squeeze the bread, combine with caviar, stir with a wooden spoon until smooth, adding olive oil little by little and stirring constantly.
If the tarama is very thick, add lemon juice.
Cut the remaining lemons into 4 parts.
Place the tarama in a heap in a salad bowl, sprinkle with paprika, garnish with black and green olives and lemon slices.
Serve very cold with toast.

Ingredients
For 4 persons: 4 thin slices of fried cold beef, 4 thin slices of fried cold veal, 4 slices of ham, 4 small ribs of fried cold pork, 8 thin slices of fried cold tongue, 200 g of ready-made jelly, 1 bunch of lettuce, 12 gherkins, pickled onions , pickles.

Carefully remove fat and tendons from beef and veal slices. Remove the flesh from the pork ribs and remove the fat.
Peel and wash the lettuce, leaving the leaves whole and dry completely.
Cut the gherkins lengthwise into strips without cutting all the way through.
Place lettuce on 4 large plates, on each - 1 slice of beef, veal, ham, the pulp from each pork rib, 2 slices of tongue, on top - 3 open gherkins.
Cut the jelly and place on plates, garnish with finely chopped pickled onions and pickles.
Serve cold with mustard, mayonnaise, etc.

Ingredients
For 6 persons: 15 anchovies (fillets), 1/2 tea cup of olive oil, 2 cloves of peeled garlic, a few drops of lemon juice, 1 pc. lettuce, 4 tbsp. spoons of vinegar sauce (see page “Traditional French sauces...”), 12 pieces of toast.

Place the lettuce in vinegar sauce, rinse the anchovy fillets under running cold water to remove excess salt, dry on blotting paper, put in a mortar with garlic, mash, add olive oil, mix everything until smooth, spread it on the slices bread and place on lettuce leaves.
This dish can be served with drinks before meals.

Ingredients
For 6-8 people: 150-180 g bacon slices, skinned and boned, 400 g lean pork, diced, 250 g lard, diced, 400 g veal, diced, 3 pcs. finely chopped shallots, 1/4 teaspoon each ground ginger, nutmeg, cloves, 2 teaspoons finely chopped fresh or dry tarragon, 1 raw egg, 3 tbsp. spoons of brandy, 1 tbsp. a spoonful of black peppercorns, salt.

Place the bacon slices on a platter so that the edges partially overlap the edge of the platter.
In a bowl, mix pork, veal, lard, shallots, spices, tarragon and salt, mince, add egg, brandy, mix, add pre-ground black pepper, mix thoroughly, add mixture onto slices of bacon and close it with the edges, wrap tightly in foil.
Place in the oven in a water bath at 180°C for 1.5-2 hours or until the foil wrinkles and the juice comes out; Cool before removing from foil and chill in refrigerator overnight or until pate is firm enough to cut easily.
This dish is served to increase appetite with bread or green salad as a light snack.

Ingredients
For 4 persons: 2 tbsp. spoons of butter for frying, 2 cloves of crushed garlic, 1 peeled and diced onion, 400 g minced chicken liver, 4 tbsp. spoons of softened butter, 1 tbsp. spoon of brandy, dill, salt, ground black pepper.

Melt the butter in a frying pan, add garlic, onion, salt, ground black pepper and fry over low heat until golden brown; add heat, add chicken liver, fry for 2 minutes, stir and pass through a sieve using the back of a tablespoon.
Beat softened butter with brandy, salt and pepper, place in a large bowl or 4 individual cups, sprinkle with finely chopped dill, mix thoroughly with the previous mixture.
If not served immediately, grease the surface of the pate with butter and place in the refrigerator.
Serve with toast. When the mushrooms have cooled, cut them into thin slices, place on a plate, pour over lemon juice, add cream, salt and pepper, mix gently, garnish with cheese, cut into strips and lemon slices, sprinkle with parsley.
Serve cold.

Ingredients
For 6 people: 500 g lean ham, cut into pieces, 1/4 liter bechamel sauce (see page “Traditional French sauces..."), 100 g fresh cream, 2 tbsp. spoons of tomato sauce, 3 raw eggs, salt, ground black pepper.

Pass the ham through a meat grinder, place in a bowl along with bechamel sauce, cream, tomato sauce and eggs, mix thoroughly.
Place the mixture in a mold greased with butter and place in the refrigerator for several hours.

Ingredients
For 5 persons: 1 chicken, 1 veal leg, 2 raw eggs, 2 carrots, 2 tbsp. tablespoons flour, 75 g butter, 1/4 cream, thyme, bay leaf, 1 truffle or parsley, salt, ground black pepper.

In a saucepan filled with 2 liters of cold water, place the chicken tied with a thread, add sliced ​​carrots, veal leg, thyme, bay leaf, salt, ground black pepper; cook for 1.5 hours.
Remove the chicken, cool, remove the string and cut into pieces.
Fry the flour in butter in a saucepan, dilute with 2 ladles of hot broth and let it thicken over heat for 10 minutes.
Remove from heat, add cream, “bind” with two egg yolks, cool.
Dip each piece of chicken into the prepared sauce twice and cool.
Place on a platter, garnish each piece of chicken with a slice of truffle or a parsley leaf and place on the platter.

Ingredients
For 6 persons: 6 beautiful tomatoes, 250 g long rice, 1 pod of sweet red pepper, 1 pod of sweet green pepper, 1 small can of tuna in vegetable oil; for vinegar sauce - 6 tbsp. spoons of olive oil, 2 tbsp. spoons of vinegar, 1 bunch of basil, salt, ground black pepper.

Cut off the top of the tomatoes, select the seeds, lightly salt, place the cut part on a plate to allow the liquid to drain out.
Meanwhile, rinse the rice and boil for 20 minutes. in a large amount of salted water, strain, cool with a stream of cold water, strain again. Cut the sweet pepper pods into small squares.
Prepare the sauce from the listed ingredients.
Finely chop 10 basil leaves.
In a salad bowl, thoroughly mix the vinegar sauce with all the salad ingredients.
Fill each tomato with a small amount of cooked minced meat and serve very cold.

Ingredients
For 6 persons: 100 g smoked cod caviar, 100 g semi-salted cheese, 1/2 lemon, paprika, slices of bread.

Carefully remove the thin film from the caviar, beat with a fork with feta cheese until smooth, sprinkle with paprika and pour over 1 tbsp. spoon of lemon juice.
Serve with slices of bread.
This is how this dish is prepared in Algeria.

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Snacks in France are not just dishes that precede lunch. Light snacks are an essential part of a French aperitif. And an aperitif is by no means only a weak alcoholic drink that stimulates the appetite. These are delicious dishes and an excellent occasion for communication.

It is believed that when taken on time and correctly, an aperitif relieves digestive problems. There are no strict rules for organizing an aperitif, so feel free to trust your taste. For an aperitif, you can also serve Lorraine or Alsatian pie, homemade bread, a cheese plate, tartlets with a variety of fillings,

Classic French appetizer

In Russian cuisine, julienne is often seasoned with cream, full-fat sour cream or even mayonnaise, but the classic julienne recipe calls for a special bechamel sauce, which has an unusually delicate taste and excellent aroma. Its preparation does not require any special products or significant financial costs, but it will guarantee that chicken julienne with mushrooms will be 100% successful.

Ingredients:

• chicken fillet (without skin) – 300 g;
• champignons or porcini mushrooms – 300 g;
• onion – 1 pc.;
• flour - 1 table. spoon;
• butter – 20 g;
• liquid cream (20%) – 200 ml;
• hard cheese – 100 g;
• nutmeg – 0.5 teaspoon. spoons;
• black pepper;
• salt;
• vegetable oil – 100 g;
• greens for decoration.

Preparing the filling:

1. Cut the chicken fillet into large thin layers. In general, small pieces of fillet are placed in julienne, but it is not recommended to chop it finely before frying, so that the juice does not evaporate from the meat.
2. Wash the mushrooms, dry and cut into thin strips.
3. Also cut the onion into thin half rings.
4. Pour some vegetable oil into a well-heated frying pan and fry the layers of chicken fillet in it until golden brown. The meat is fried over medium heat for about 2 minutes on each side. It must be salted during cooking.
5. Place the fillet on a plate, pour the onion into the frying pan and, stirring systematically, fry it over low heat until golden-transparent.
6. Place the prepared onion in a deep plate, add oil to the frying pan and fry the mushrooms over maximum heat. To prevent the mushroom pieces from releasing juice and quickly acquiring a golden brown crust, you need to fry them in small portions in a well-heated frying pan.
7. Place the mushrooms from the frying pan into a plate with fried onions.
8. Cut layers of chicken fillet into thin strips and add to mushrooms and onions.

Preparation of bechamel sauce:

1. A clean and dry saucepan is heated slightly over the fire. Then flour is poured into it and fried without oil until light creamy in color, stirring constantly (the flour should not be overcooked, otherwise the julienne will taste bitter).
2. Add butter to the prepared flour, quickly and thoroughly mixing the ingredients to obtain a homogeneous mass without lumps.
   Continuing to stir the butter-flour mixture, pour cream into it, add salt, pepper and nutmeg. Cook the sauce over low heat until thickened.

Final stage:

1. Add mushroom and chicken fillet filling to the hot sauce and mix all ingredients well. After a few minutes, taste the half-finished julienne and, if necessary, add salt and/or pepper.
2. Set the oven to heat at 180 0 C.
   Grate the cheese on a coarse grater.
3. Place the future julienne into cocotte makers or pour into a large mold and sprinkle with grated cheese on top.
4. Load the cocotte makers into the preheated oven for 15-20 minutes.

Chicken terrine with sun-dried tomatoes

Ingredients:

• Chicken fillet - 800 g;
• Milk - 1 tbsp.;
• Chicken egg - 2 pcs.;
• Onions - 1 pc.;
• Tomatoes - 50-80 g;
• Garlic - 3 cloves;
• Vegetable oil - 2 tsp;
• Bacon - 100 g;
• Nutmeg to taste;
• Sea salt to taste;
• Ground black pepper to taste.

Cooking method:

1. Remove the skin from the chicken fillet and cut it to your liking. Transfer to a deep bowl. Chop the onion and fry in oil. Transfer everything to the fillet and pour in the full-fat milk. Using a blender, beat everything into a homogeneous mass.
2. Add the already beaten eggs to this mixture and beat everything again. Add garlic squeezed through a garlic press, nutmeg, pepper, and salt to the mixture. Next add the sun-dried tomatoes and mix everything well. Chop the bacon and place it in the pan.
3. After this, lay out the minced chicken and level everything out. Cover everything with the remaining bacon on top. Place in the oven for 40 minutes at 180 degrees. After cooking, take it out and wait for it to cool completely, then put it in the refrigerator. Serve the terrine chilled.

French appetizer duck roll

Ingredients:

• duck - 1 pc.;
• sauerkraut - 0.5 kg;
• tomato juice - 3 tbsp. l.;
• dried prunes - 6 pcs.;
• salt, pepper, sugar - to taste;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Rinse the duck well under cold running water. Make a cut with a knife down the center of the breast to the bone. Carefully remove the meat and skin from the bone frame.
2. Remove bones from legs and wings. Cut off the tail.
3. You should get a rectangular layer of meat.
4. Cover it with cling film and beat it well with a chop mallet. Salt and pepper on all sides. Leave for a while while we prepare the filling.
5. Rinse the sauerkraut. Fry in vegetable oil, stirring, until soft, about 10-15 minutes.
6. Add tomato juice and sugar to the cabbage (the amount of sugar will depend on the acidity of the cabbage and tomato juice, so you need to rely on your taste). Cook, stirring, for about 10 minutes more.
7. Place cabbage on layer of duck meat.
8. Place prunes cut into strips on top over the entire surface.
9. Wrap the meat with the filling into a roll and tie with thread. Place on a baking sheet and place in an oven preheated to 180 degrees for 60-80 minutes.
10. Periodically baste the duck roll with the juice from the bottom of the pan. Readiness can be checked with a sharp knife or wooden skewer. When the meat is pierced, clear juice should come out.
11. Remove the duck roll from the oven, let cool, slice and serve. The dish turns out very tasty!

Julaine in tartlets

Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. This hearty, delicious appetizer with a golden crust is suitable as a snack and complements the main dishes of the holiday table.

Ingredients:

• chicken fillet – 250 g;
• champignons – 200 g;
• cream (20%) – 200 g;
• hard cheese – 150 g;
• flour – 1 tablespoon;
• onion – 1 pc.;
• ready-made shortcrust pastry tartlets - 20;
• salt and pepper to taste.

Cooking method:

1. Boil the chicken fillet and cool.
2. Cut the champignons into small pieces. In this case, you can use both fresh (pre-wash and peel) and pickled mushrooms.
3. Grate the cheese on a coarse grater.
4. Heat a small amount of vegetable oil in a frying pan and fry the onions in it first, and then the champignons (if fresh mushrooms are used).
5. Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
6. Heat the cream and dilute it with the chicken broth in which the fillet was cooked (about 50 ml). Also pour the resulting mixture into the frying pan and leave everything to simmer over chalked heat until the liquid is reduced by approximately half. Season to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
7. The julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at 200 degrees until golden brown.

Classic French terrine

Ingredients:

• 1 kg. pork;
• 100 grams of smoked bacon;
• 100 grams of liver (pork, chicken or beef);
• 0.5 teaspoon thyme;
• 3-4 pcs. bay leaves;
• white pepper to taste;
• ground cloves;
• 50 grams of breading or white bread crumb;
• half grated nutmeg;
• 50 grams of chopped parsley;
• salt.

Cooking method:

1. Finely chop the meat, bacon and liver. You can grind it in a meat grinder, but it is better to chop it into small cubes, so the meat will be juicier.
2. Add thyme, a pinch of white pepper, ground cloves, white bread crumb, nutmeg, parsley and salt to the resulting minced meat.
3. Mix the minced meat well and place it in a baking dish; place a bay leaf on top and on the bottom of the dish. Usually a special form is used for terrine, but if you don’t have one, then an ordinary baking form, which you probably have in every home, is quite suitable.
4. The terrine is prepared in a water bath, so we place the form with the minced meat in a deeper bowl with water. Please note that as the terrine cooks, the meat reduces in volume. Moreover, no matter what form you put it in, it still falls off.
5. Preheat the oven to 160 degrees and place the terrine there for 1 hour. The dish should not burn or caramelize, just let it simmer in its own juice.
6. Terrine is usually served cold with hot toast and vegetable salad.

Beef appetizer with capers

Tartar was invented in France. The recipe is simple, but requires gentle handling and some form of hygiene. Take the freshest, pre-chilled beef tenderloin and carefully chop it into small cubes. Then the meat is mixed with finely chopped gherkins and capers. The specific taste of raw meat is neutralized by boiled eggs, and freshly prepared homemade mayonnaise reliably holds all the ingredients together. Ready tartare can be stored in the cold for no more than two hours. You can serve the dish with raw yolk, fresh herbs and warm croutons.

Ingredients:

• Chicken egg 4 pieces
• Potatoes 4 pieces
• Capers1 5 g
• Beef tenderloin 300 g
• Gherkins 15 g
• Garlic 1 clove
• Butter 165 g
• French baguette ½ piece
• Olive oil 5 tablespoons
• Sunflower oil 200 ml
• Honey 1 teaspoon
• Vinegar ½ tablespoon
• Dijon mustard 1 tablespoon
• Worcestershire sauce 2 ml
• Balsamic vinegar 1 tablespoon
• Tabasco sauce 2 ml
• Ketchup 1 teaspoon
• Arugula 40 g
• Thyme 5 g
• Shallot 1 head
• Chives 2 g
• Green basil leaves 2 g
• Parsley 2 g
• Salt to taste
• Salt flakes to taste
• Ground black pepper to taste

Cooking method:

1. Wash the potatoes, chop coarsely and place in a hot frying pan along with 150 grams of butter and thyme.
2. Add salt and place on maximum heat. When the butter begins to foam, reduce the heat by half and stir, shaking the pan. After a quarter of an hour, if the potatoes are already soft, remove from heat.
3. Remove the thyme from the pan and drain the remaining oil. Prepare mayonnaise - the base for tartar sauce.

Mix the yolks of two eggs with half the mustard and regular vinegar, salt and pepper. Whisk, adding sunflower oil, until the mixture becomes homogeneous. Add a teaspoon of water to fix the emulsion.

1. Boil two eggs - this will take exactly nine minutes. Remove the veins, veins and fat from the beef tenderloin, first cut it into thin, 5 mm pieces across the grain, and then chop them into small cubes. Cut capers, gherkins and boiled eggs into pieces the same size as meat, shallots - a little smaller. Chop the chives, basil and parsley leaves. Add all this to mayonnaise and the tartar sauce is ready. Mix two tablespoons of the resulting sauce, Tabasco, ketchup and Worcestershire sauce with the beef. Cut the baguette into pieces 1 cm thick, put two grams of butter on each, put in the oven and bake in the “Grill” mode until golden brown. Using a cooking ring, place the tartare on the plates in which the dish will be served.
2. Combine half of the Dijon mustard with honey, balsamic vinegar and olive oil. Add a finely chopped clove of garlic, stir everything with a whisk and season the arugula with this sauce. Place two croutons, fried potato wedges and a little arugula on plates with beef tartare. Garnish with a sprig of thyme, coarse salt flakes and a sprinkle of freshly ground black pepper.

Eggplant Julienne

Ingredients:

• eggplants 2 pcs.
• dry porcini mushrooms 1/2 tbsp.
• onion 2 pcs.
• walnuts 50 g
• broth 1 tbsp.
• butter 3 tbsp. l.
• flour 3 tbsp. l.
• sad mustard 2 tbsp. l.
• hard cheese 100 g
• salt, pepper, herbs to taste
• sour cream 150 g

Cooking method:

1. Cut the eggplants into circles, add salt and leave for 30 minutes. Then rinse under running water, squeeze and cut into strips. Any mushrooms can be used.
2. Dried porcini mushrooms must first be soaked in a small amount of hot water for 1 hour, then rinsed and thinly sliced, and strain the infusion.
3. Crush the nuts in a mortar, finely chop the onion and fry until golden brown. Next, add the eggplants and cook for another 5 minutes.
4. Now add the mushrooms and nuts and cook for another 3 minutes. Sprinkle with flour and mix. Remove from heat. Pour in the broth and 0.5 tbsp. mushroom infusion.
5. Mix thoroughly so that there are no lumps. Mix sour cream with mustard and pour into a saucepan. Put it back on the fire, add salt and pepper.
6. Stir until thickened, about 5 minutes. Now put the resulting mass into molds, sprinkle with grated cheese.
7. Bake until golden brown, about 10 minutes. at 180-200 degrees.

Squid with red wine

Ingredients:

• squid - 700 grams
• olive oil - 3 tbsp. spoons
• onion - 1 piece
• garlic - 2 cloves
• tomatoes - 500 grams
• red wine - 0.6 glasses
• salt and pepper - to taste
• sugar - 1/2 teaspoon
• cinnamon stick 2.5 cm long - 1 piece
• parsley - 3 teaspoons
• bread with cut crusts - To taste
• olive oil - 9 teaspoons

Cooking method:

1. Peel the squid from the surface film and rinse under cold water. Cut into rings and dry on paper towels. Finely chop the onion, grate the garlic. Peel the tomatoes and chop finely.
2. Heat oil in a large frying pan. Add onion and garlic, cook until soft. Add the squid and cook until it turns brown. Add tomatoes, salt, pepper, sugar, cinnamon and red wine. Simmer uncovered over low heat until the squid is soft. The sauce should be thick and rich.
3. If the sauce is too fatty, remove the squid from the sauce and simmer until thickened. Cut the bread into triangles and fry in oil on both sides until golden brown. Place the squid on a plate, pour over the sauce and serve with croutons.

Eclairs with shrimps

For filling:

• mayonnaise – 4 tbsp. l.
• fresh cucumbers – 2 pcs.
• small boiled shrimp – 300 g
• ketchup – 1 tsp.

For eclairs:

• egg – 4 pcs.
• butter – 90 g
• flour – 150 g

Cooking method:

1. Prepare choux pastry. In a saucepan, boil 250 ml of salted water with 75 g of butter. Reduce heat, add flour and cook, stirring vigorously with a wooden spoon, until the dough begins to easily separate from the sides of the pan.
2. Remove from heat and beat in one egg at a time, mixing thoroughly each time.
3. Grease a baking sheet with the remaining oil. Transfer the dough into a piping bag and place 6 eclairs approximately 10 cm long on a baking sheet at a distance of 7–8 cm from each other. Place in an oven preheated to 210°C for 15–20 minutes. Lightly cut the finished eclairs on the side to allow steam to escape and place on a wire rack to cool.
4. Wash the cucumbers and cut into thin strips. Sprinkle with salt and leave for 10 minutes. Then squeeze. Mix mayonnaise with tomato paste.
5. Add cucumbers and shrimp to the mixture. Mix carefully.
6. Cut each eclair in half lengthwise. Place the prepared filling on 1 half and cover with the other half.

Potato and blue cheese appetizer

Ingredients:

• Potatoes - 4 pieces
• Breadcrumbs - 4 tbsp. spoons
• Olive oil - 3 tbsp. spoons
• Soft blue cheese - 100 grams
• Egg - 1 piece

Cooking method:

1. Boil potatoes in their skins. Cool and peel. Cut into small circles.
2. Cut the cheese into small pieces. By the way, if you don't like blue cheese or don't have any, don't worry. You can use any cheese you have in your refrigerator for this dish. Place a piece of cheese on a potato slice and cover it with another potato slice.
3. In a separate bowl, beat the egg. Place breadcrumbs into a flat plate. You made some cute sandwiches.
4. Dip them in egg and roll in breadcrumbs. Now all that remains is to fry them on both sides in olive oil. Fry for 2-3 minutes on each side. The tablets should turn rosy. They can be served warm or cold. Decorate with greenery

French toast with apples

Ingredients:

• wheat bread - 6 slices
• eggs - 3 pieces
• brown sugar - 1 tbsp. spoon
• cinnamon - 1/2 teaspoon
• nutmeg - 1 pinch
• Filling: apples - 1 Cup
• sausages - 240 grams
• butter - 1/2 cup
• brown sugar - 3 teaspoons
• cinnamon - 1 teaspoon
• nutmeg - 1 pinch
• vanilla extract - 1/2 teaspoon

Cooking method:

1. Preheat the oven to 200 degrees and grease a muffin tin. Using a cutter or round cutter, cut circles from the bread slices, approximately 7.5 cm in diameter. Whisk the eggs, cinnamon and nutmeg together in a medium bowl.
2. Dip bread rounds into egg mixture, shaking off excess. Place the bread slices into the muffin tin compartments, pressing them into the surface to form a cup. Bake the toast in the preheated oven for 12 to 15 minutes, until brown.
3. While the French toast is baking, prepare the filling. Cut the apples into cubes. In a medium skillet, melt the butter and stir the brown sugar, cinnamon, nutmeg and vanilla into the butter. Add the apples to the sugar mixture and cook until the apples begin to soften and caramelize. Add sausage and mix with apples.
4. When the French toast is ready, let it cool for a few minutes, then use a knife to remove from the pan. Fill cups with prepared filling, drizzle with maple syrup and serve.

Snack profiteroles with salmon

Ingredients:

For the test:

• Wheat flour - 100 g
• Water - 100 ml
• Butter - 50 g
• Eggs - 2-3 pcs.
• Salt - a pinch

For filling:

• Cream cheese - 300 g
• Salmon bellies - 300 g
• Parsley - 1 sprig (for decoration)
• Smoked salmon - 50 g (for decoration)
• Red caviar - 1 tsp.
• Sour cream 20% - 3 tbsp. l.

Cooking method:

1. Profiteroles are a simple, original, tasty and quick-to-prepare snack. The filling can be changed to suit your taste. It could be meat or mushrooms. Read more:
2. A dough recipe that has been proven over the years. The inside of these profiteroles is completely empty. The most important thing is to correctly guess the consistency of the dough. It should be thicker than on pancakes.
3. You need to beat in the eggs one at a time, and until the previous one is completely combined with the dough, don’t beat in the new one! We used 2 large eggs and the yolk from the third.
4. To prepare the dough we will need the products indicated in the list.
5. Pour water into a ladle, add butter and a pinch of salt. Bring to a boil.
6. Without removing from the stove, turn the heat to low, add all the flour at once and mix very quickly with a wooden or silicone spatula.
7. The mass becomes homogeneous and smooth.
8. The dough is ready when a film remains on the bottom. The dough needs to be cooled until slightly warm. Good - put it on the balcony.
9. Then transfer the mixture into a blender, add one egg and beat until it is completely combined with the dough. Then add the remaining eggs one by one. The consistency is thicker than pancakes. If the dough turns out liquid, it will be impossible to correct it; you cannot add flour.
10. Our dough is ready. We transfer it into a pastry bag with a round or star tip or into a syringe and place small products on a baking sheet covered with baking paper. You can do this with a spoon.
11. Place in an oven preheated to 200 degrees. Bake for 15 minutes. Do not open the oven - the dough may settle. During this time, the products should brown slightly and grow well. Then reduce the temperature to 160 degrees and leave in the oven for another 15 minutes. We turn off the gas, open the door slightly and do not remove it for another 5 minutes.
12. Let's start preparing the filling. For it we will need the products indicated in the list.
13. Place the fish products in a blender and puree them. Add cheese, sour cream and beat until smooth. The filling is ready. Cut off the tops of the profiteroles. We fill them with filling through a syringe. Insert a piece of salmon.
14. Add a few eggs and a parsley leaf. Snack profiteroles with salmon are ready.

Cold and hot snacks

The French take food very seriously. Snacking on the go is not accepted here. During the day, is at least one meal required to be organized according to all the rules? and in this case, appetizers appear first on the table. Snacks for the French? not an addition to an alcoholic drink (although there is a tradition of serving such drinks as an aperitif that stimulates the appetite), but a kind of “overture” to the main course of lunch or dinner. It is believed that a properly selected snack helps to better reveal the taste of subsequent dishes, stimulates appetite, sets the mood for the upcoming meal, and even promotes better digestion.

Among the variety of French appetizers, there are several basic ones - you will find various variations of them among the recipes in this section. For example, tartare is an appetizer that appeared in French cuisine in the 19th century. French chefs then experimented, creating recipes that, in their opinion, conveyed the national flavor of the cuisine of a particular foreign people. This is how a sauce was invented, as if it came from the kitchen of the Tatars living far in the east - based on mayonnaise, with the addition of pickled cucumbers, capers, lemon juice, onions and black pepper. Later, dishes made from finely chopped raw meat or fish began to be called tartar. Various pates and terrines (baked pates) are very popular in France. They are prepared from various types of meat and liver, supplementing the main ingredients with vegetables, mushrooms, herbs and enriching the taste with the addition of cognac or muscat wine. Foie gras dishes are a separate story. This fatty and tender goose or duck liver is an enduring hit in French cooking. The excellent taste and subtle aroma of foie gras turn foie gras snacks into a true delicacy. Hot appetizers also include egg dishes - there are a great many recipes for them in France. The most delicious are poached eggs and eggs benedict (poached with hollandaise sauce).

This text is an introductory fragment. From the book Secrets of Japanese Cuisine author Khvorostukhina Svetlana Alexandrovna

COLD APPETIZERS Salads play a central role in Japanese national cuisine. Many Japanese chefs consider them the most important dishes on any menu. It should be noted that the salads prepared by the masters are a real work of culinary art.

From the book 50 recipes for Korean salads author Collection of recipes

COLD APPETIZERS 34. Cold appetizer from cucumbers 200 g cucumbers, 60 g chicken meat, 10 g green onions, 4 g salt, 5 g mustard powder, 2 g vegetable oil, 1 g red pepper, 2 g toasted sesame seeds, 3 g garlic, 5 g soy sauce, 10 g table vinegar, 1 egg, 5 g sugar

From the book Picnic Dishes author Ivleva Lyudmila Andreevna

Cold appetizers Eggs stuffed with mushrooms Ingredients: 30 g dried mushrooms, 7 eggs, 2 onions, 2 tbsp. spoons of ghee, 3 tbsp. spoons of sour cream, 2 tbsp. spoons of mayonnaise, 1 tbsp. spoon of spicy tomato sauce, salt, parsley. Preparation: peel hard-boiled eggs,

From the book Polish Cuisine author Melnikov Ilya

Cold appetizers Potato cakes You will need: 1 kg of potatoes, 1 tbsp. a spoonful of lard, 100 g smoked brisket, 1 onion, 2 eggs; 1 tbsp. spoon of fat, 1 tbsp. a spoonful of crushed crackers, marjoram, salt to taste. Boil the potatoes in their skins, peel them, grate them on a coarse grater.

From the book of 500 recipes from around the world author Perederey Natalya

Cold appetizers Sandwiches “China” Ingredients: Buns with cumin – 2 pcs., pork – 100 g, cheese – 50 g, pine nuts – 30 g, vegetable oil or fat – 1–2 tbsp. spoons, mayonnaise - 2 tbsp. spoons, meat broth - 2 tbsp. spoons, mustard - 1 teaspoon, parsley, salt and pepper, each

From the book Egg Dishes. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

COLD AND HOT SNACKS

From the book Cheese Dishes author Treer Gera Marksovna

Cold and hot soups Cold white gazpacho with cream cheese and grapes “For the macho” - 2 tbsp. spoons of cream cheese - 250 g of white grapes - 2 slices of white bread - 1 cucumber - 2 leeks - 1 clove of garlic - 1/3 cup almonds - 1/3 cup cold water - 1–2

From the book Okroshka and other Russian soups author Cooking Author unknown -

HOT, COLD DRINKS Sbiten Simple sbiten 500 g honey, 700 g molasses, 5 - 10 g spices (cinnamon, cloves, hops, mint, etc.), 6 liters of water Boil the water and, adding all the ingredients, boil for another 30 minutes. Drink sbiten hot, like tea. In this and other recipes

From the book 800 dishes for fasting days author Gagarina Arina

Hot and cold drinks Curdled milk with apples and orange What you will need: 1 glass of curdled milk, 1 apple, 1 tbsp. l. sugar syrup, 2 tbsp. l. orange juice, 1 tsp. chopped walnut kernels And start cooking: Chop well

From the book Summer soups, okroshka, beetroot soups and others. Cooking like professionals! author Sladkova Olga Vladimirovna

Russian cold and hot soups Okroshka Okroshka with potatoes and tomatoes Kvass – 2 l Hard-boiled egg yolk – 1 piece Mustard – 2 g Sugar – 5 g Horseradish root – 3 g Cucumbers – 100 g Tomatoes – 100 g Radishes – 50 g Boiled potatoes in their jackets – 100 g Onions green – 30 g Greens

From the book Festive Table in French author Collection of recipes

Cold and hot appetizers The French take food very seriously. Snacking on the go is not accepted here. During the day, is at least one meal required to be organized according to all the rules? and in this case, appetizers appear first on the table. Snacks for the French? Not

From the book Diary of the Kremlin Diet author Lukovkina Aurika

Hot and cold dishes Curd pate with ham Required: 150 g of soft low-fat cottage cheese, 50 g of butter, 150 g of ham, milk, salt to taste. Preparation. Stir the butter in a bowl, gradually add the cottage cheese, pureed through a sieve, finely chopped ham,

From the book 215 recipes for healthy bones and teeth author Sinelnikova A. A.

Hot and cold dishes Cottage cheese with egg and green onions Required: 200 g low-fat cottage cheese, 3 tbsp. l. sour cream or milk, 1 egg, 1 tbsp. l. chopped green onions or chives, salt or sprout brine to taste. Preparation. Grind the cottage cheese with a wooden spoon, mix with sour cream

From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna

Hot and cold dishes Curd pate with cod liver Required: 150 g soft low-fat cottage cheese, 150 g canned cod liver in oil, 1 tsp. chopped onions, ground pepper, milk, salt to taste. Preparation. Grind cottage cheese in a bowl,

From the author's book

Cold appetizers Bean paste. 2 cups boiled beans, 3 tbsp. spoons of red wine, 6 tbsp. spoons of olive oil, 2 green peppers, 2 red peppers, 1 onion. Combine all ingredients and beat with a mixer. Processed cheese pudding. 400 g processed cheese, 20 g

From the author's book

COLD APPETIZERS KIEV MERCHANT VINEGRETTE Required: 6–8 potatoes, 3 carrots, 2 beets, 2 onions, 3–4 pickled cucumbers, 250 g (1 can) canned green peas, 200 g pickled cabbage, vegetable oil, salt. Method of preparation. Boil

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