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This page of French recipes is brought to you by the Celtnet European Recipes Site:
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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 488 recipes in total:
| A Good Cassoulet Origin: France | Bouillabaisse Origin: France | Chocolate Bonbons Origin: France |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Bouillabaisse with Rouille and Croutons Origin: France | Chocolate Caraque Origin: France |
| Almond Madeleines Origin: French | Boulangére Stuffing for Goose Origin: France | Chocolate Coulant Origin: French |
| Andalusian Turkey Origin: France | Brioche Mousseline (Brioche Loaf) Origin: France | Chocolate Crème Patissière Origin: France |
| Angelica Sorbet Origin: France | Brioches Origin: France | Chocolate Fondant Origin: France |
| Apple and Pear Tarte Tatin Origin: France | Brochettes de poulet (Chicken Kebabs) Origin: France | Chocolate Mint Mousse Origin: France |
| Apple and Walnut Crêpes Origin: France | Brown Chaudfroid Sauce Origin: France | Chocolate Roulade Origin: France |
| Arrowroot Soufflé Origin: French | Burgundy Beef Origin: France | Choucroute Garnie Origin: France |
| Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France | Côte De Veau Flambées à La Crème (Côte De Veau Flambées with Cream) Origin: France | Choucroute Garnie a l'Alsacienne Origin: France |
| Béarnaise Sauce Origin: France | Cabbage With Provençale Stuffing Origin: France | Choux Pastry Origin: France |
| Béarnaise Sauce Origin: France | Café Crème au Beurre (French Coffee Buttercream Icing) Origin: France | Clafoutis Origin: France |
| Béchamel Sauce Origin: France | Cake aux olives et samoun (Cake with Olives and Salmon) Origin: France | Classic Brioche Origin: France |
| Baked Tomatoes with Provençale Stuffing Origin: France | Cameline Sauce Origin: French | Classic Quiche Pastry Origin: France |
| Bananier (Banana Chocolate Cake) Origin: France | Canard á l'Orange (Duck with Orange Sauce) Origin: France | Cobnut Broth Origin: France |
| Basic Coffee Genoese Sponge Origin: France | Carpaccio of St George's Mushroom Origin: France | Cobnut Gantois Origin: French |
| Basic Genoese Sponge Origin: France | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France | Coeur á la Crème with Apricot Sauce Origin: France |
| Basic Wine Making (Red) Origin: France | Carrot Puree Timbales Origin: France | Coltsfoot Flower Sorbet Origin: French |
| Basic Wine Making (White) Origin: France | Cervelles en Matelote Origin: France | Confit au Cuisses de Canard a la Lyonnaise (Lyonnaise Confit of Duck Thighs) Origin: France |
| Bateaux aux Fruits Origin: France | Champagne et Fraises (Champagne with Strawberries) Origin: France | Confit d'Algue (Confit of Seaweed) Origin: France |
| Bateaux de Miel Origin: France | Champagne Sorbet Origin: France | Confit d'Oie (Confit of Goose) Origin: France |
| Bateaux Saint André Origin: France | Chanterelle and Cobnut Soup Origin: French | Confit of Duck Origin: France |
| Bavaroise aux framboise (Raspberry Bavarois) Origin: France | Chanterelle Omelette Origin: France | Confiture de Figues (Dried Fig Preserve) Origin: France |
| Beetroot and Lamb's Lettuce Salad Origin: France | Chanterelle Tart Origin: French | Confiture de prunes au genièvre (Plum and Juniper Jam) Origin: France |
| Beurre Blanc Origin: France | Chanterelles à la crème (Chanterelles in Cream) Origin: French | Consommé Origin: France |
| Beurre Persillade (Parsley Butter) Origin: France | Chestnut and Chocolate Torte Origin: French | Consommé Jardinière Origin: France |
| Biscuit de Reims Origin: France | Chestnut Flour Bread Origin: France | Consommé Julienne Origin: France |
| Blackberry and Cassis Ice Origin: France | Chevre au Vin (Venison with Wine) Origin: French | Consommé with Egg White Origin: France |
| Blackberry Bavarois Origin: France | Chicken Cordon Bleu with Sage Butter Origin: France | Consomme Princesse Origin: France |
| Blender Hollandaise Origin: France | Chicken Liver Paté Origin: France | Cooked Meat Croquettes Origin: France |
| Boeuf Bourgignon Origin: France | Chicken Marengo Origin: France | Cooked Red Wine Marinade Origin: France |
| Boeuf Bourguignon Origin: France | Chicken Suprême Origin: France | Coq au Vin with Chicken of the Woods Origin: France |
| Boeuf en Daube Origin: France | Chicken, Courgette and Potato Bake Origin: France | Coq-au-Vin Origin: France |
| Boeuf et Olive en Cocotte (French Beef and Olive Casserole) Origin: France | Chocolat Crème au Beurre (French Chocolate Buttercream Icing) Origin: France | |
| Bouillabaisse Origin: France | Chocolat Pots de Crème Origin: France |
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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.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.