Home > Blossary: French Cuisine
A blossary of French cuisine.

Category: Food

20 Terms

Created by: Silentchapel

Number of Blossarys: 95

My Terms
Collected Terms

Pot-au-feu is a French beef stew. The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains: low-cost cuts of beef that require cooking for long periods; some kind of ...

Domain: Culinary arts; Category: Cooking

A croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used. A croque-monsieur served with a fried ...

Domain: Culinary arts; Category: Cooking

Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn ...

Domain: Culinary arts; Category: Cooking

French onion soup is a type of soup usually based on meat stock, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity ...

Domain: Culinary arts; Category: Cooking

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy ...

Domain: Culinary arts; Category: Cooking

French cuisine consists of cooking traditions and practices from France, famous for the rich tastes and subtle nuances with long and rich history. France, a country famous for its agriculture and ...

Domain: Culinary arts; Category: Cooking

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