![]() | ![]() |
This page of French recipes is brought to you by the Celtnet European Recipes Site:
| Western European Recipes | Northern European Recipes | Central European Recipes |
| Eastern European Recipes | Southern European Recipes |
France, offilicially République française (The French Republic) is the westernmost of the Western European nations with Paris its official language and French its offical language. France is officially a secular semi-presidential unitary republic with its main ideals expressed in the 'Declaration of the Rights of Man and of the Citizen'. In the 18th and 19th centuries, France built one of the largest colonial empires of the time, stretching across West Africa and Southeast Asia, prominently influencing the cultures and politics of the regions. As a result, though Metropolitan France is entirely within the boundaries of Western Europe and the European Union there are overseas departments (which have the same political status as metropolitan departments) in Guadeloupe, Martinique, French Guiana and Réunion. The French economy is the world's sixth largest and France is a founding member of the United Nations, and a member of the Francophonie, the G8, and the Latin Union. It is one of the five permanent members of the United Nations Security Council; it is also an acknowledged nuclear power. The name of the country, 'France' derives from the Franks, a Germanic tribe that occupied northern Europe after the fall of the Western Roman Empire. More precisely, the region around Paris, called Île-de-France, was the original French royal demesne. The first King of the Franks, Clovis, is regarded as the forefather of the French kings. Previously France was the Roman province of Gaul. French cuisine is acknowleged as one of the world's great cuisines and forms the culinary underpinning of much of European cookery. Indeed, many of the culinary techniques used today originated in France and still bear French names. |
The alphabetical list of French recipes follows (limited to 100 recipes per page). There are 465 recipes in total:
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Brioche Mousseline (Brioche Loaf) Origin: France | Chocolate Roulade Origin: France |
| Almond Madeleines Origin: French | Brioches Origin: France | Choucroute Garnie Origin: France |
| Angelica Sorbet Origin: France | Brochettes de poulet (Chicken Kebabs) Origin: France | Choucroute Garnie a l'Alsacienne Origin: France |
| Apple and Pear Tarte Tatin Origin: France | Brown Chaudfroid Sauce Origin: France | Choux Pastry Origin: France |
| Apple and Walnut Crêpes Origin: France | Burgundy Beef Origin: France | Clafoutis Origin: France |
| Arrowroot Soufflé Origin: French | Côte De Veau Flambées à La Crème (Côte De Veau Flambées with Cream) Origin: France | Classic Brioche Origin: France |
| Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France | Cabbage With Provençale Stuffing Origin: France | Classic Quiche Pastry Origin: France |
| Béarnaise Sauce Origin: France | Café Crème au Beurre (French Coffee Buttercream Icing) Origin: France | Cobnut Broth Origin: France |
| Béarnaise Sauce Origin: France | Cake aux olives et samoun (Cake with Olives and Salmon) Origin: France | Cobnut Gantois Origin: French |
| Béchamel Sauce Origin: France | Cameline Sauce Origin: French | Coeur á la Crème with Apricot Sauce Origin: France |
| Baked Tomatoes with Provençale Stuffing Origin: France | Canard á l'Orange (Duck with Orange Sauce) Origin: France | Coltsfoot Flower Sorbet Origin: French |
| Bananier (Banana Chocolate Cake) Origin: France | Carpaccio of St George's Mushroom Origin: France | Confit au Cuisses de Canard a la Lyonnaise (Lyonnaise Confit of Duck Thighs) Origin: France |
| Basic Coffee Genoese Sponge Origin: France | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France | Confit d'Algue (Confit of Seaweed) Origin: France |
| Basic Genoese Sponge Origin: France | Carrot Puree Timbales Origin: France | Confit of Duck Origin: France |
| Basic Wine Making (Red) Origin: France | Cervelles en Matelote Origin: France | Confiture de prunes au genièvre (Plum and Juniper Jam) Origin: France |
| Basic Wine Making (White) Origin: France | Champagne Sorbet Origin: France | Consommé Origin: France |
| Bateaux aux Fruits Origin: France | Chanterelle and Cobnut Soup Origin: French | Consommé Jardinière Origin: France |
| Bateaux de Miel Origin: France | Chanterelle Omelette Origin: France | Consommé Julienne Origin: France |
| Bateaux Saint André Origin: France | Chanterelle Tart Origin: French | Consommé with Egg White Origin: France |
| Bavaroise aux framboise (Raspberry Bavarois) Origin: France | Chanterelles à la crème (Chanterelles in Cream) Origin: French | Consomme Princesse Origin: France |
| Beetroot and Lamb's Lettuce Salad Origin: France | Chestnut and Chocolate Torte Origin: French | Cooked Meat Croquettes Origin: France |
| Beurre Blanc Origin: France | Chestnut Flour Bread Origin: France | Cooked Red Wine Marinade Origin: France |
| Beurre Persillade (Parsley Butter) Origin: France | Chevre au Vin (Venison with Wine) Origin: French | Coq au Vin with Chicken of the Woods Origin: France |
| Biscuit de Reims Origin: France | Chicken Cordon Bleu with Sage Butter Origin: France | Coq-au-Vin Origin: France |
| Blackberry and Cassis Ice Origin: France | Chicken Liver Paté Origin: France | Country Terrine Origin: France |
| Blackberry Bavarois Origin: France | Chicken Marengo Origin: France | Crâpes Suzettes Origin: Breton |
| Blender Hollandaise Origin: France | Chicken Suprême Origin: France | Crèm Doria (Cucumber Soup) Origin: France |
| Boeuf Bourgignon Origin: France | Chicken, Courgette and Potato Bake Origin: France | Crème au Beurre (French Buttercream Icing) Origin: France |
| Boeuf Bourguignon Origin: France | Chocolat Crème au Beurre (French Chocolate Buttercream Icing) Origin: France | Crème Brulée Origin: France |
| Boeuf en Daube Origin: France | Chocolate Bonbons Origin: France | Crème Patissiere (Confectioners' Custard) Origin: France |
| Boeuf et Olive en Cocotte (French Beef and Olive Casserole) Origin: France | Chocolate Caraque Origin: France | Créme DuBarry Origin: France |
| Bouillabaisse Origin: France | Chocolate Coulant Origin: French | Crêpes aux myrtilles (Bilberry Crêpes) Origin: France |
| Bouillabaisse Origin: France | Chocolate Crème Patissière Origin: France | |
| Bouillabaisse with Rouille and Croutons Origin: France | Chocolate Mint Mousse Origin: France |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
|
|
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.