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Restaurant cold appetizers in French. Cold and hot snacks. Video recipe - Lenten Sunday lunch in French style

Snacks in France, these 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, stimulating appetite. This and delicious dishes, and an excellent occasion for communication. The roots of this tradition go back to the beginning of the last century, in the Belle Epoque, when the aperitif became a special occasion for meeting friends or business partners. Whether at home or in a cafe, a little alcohol before lunch or dinner was supposed to loosen up the guests and improve their appetite. 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, homebaked bread, cheese plate, tartlets with a variety of fillings, sandwiches, sandwiches, tartines and canapés, salads, pates, sausages, seafood, vegetables and much more.

Pate- traditional French appetizer. Typically, pates are made from chicken, duck, turkey, as well as pork or veal liver and different types meat (ideally wild boar, roe deer, rabbit, but beef or pork will also work). Poultry liver goes perfectly with fruits and berries - sweet, sour, and sweet and sour, but in no case with cranberries. But apples, raspberries, blackberries - raw or lightly stewed in oil - will give the dish an exotic and festive look and taste. Mushrooms, cheese, vegetables, and herbs are often added to the pate. To make the taste of the pate more delicate, alcohol is added to it - cognac, muscat wine.

Terrine, a type of pate popular in France, is a casserole made from finely chopped minced meat (meat, vegetables, fish) laid out in several layers, filled with jelly.
Preparing terrine requires strict adherence to the recipe and care. If you don't dry the terrine enough before pouring the jelly, unappetizing white spots will appear on the finished dish.

Despite the name, julienne This is not exactly a French dish, although it is directly related to France. In French cooking, this word refers to the method of cutting young vegetables into thin strips, as well as dishes in which these finely chopped vegetables are included, for example, julienne soup, julienne salad. But since all the ingredients are in the usual julienne, i.e. mushrooms baked in sauce are also cut into thin strips, and this dish is rightly called julienne.

Meat, chicken, fish, shrimp, tongue, and ham are added to julienne. You can cook julienne without meat - only with mushrooms. Onions are an essential ingredient in julienne. As a filling, you can use sour cream thickened with egg or flour, or bechamel sauce. Julienne is served in portioned cocotte makers, in which it was baked. It is sprinkled with grated cheese on top.

Tartarus- another popular snack - appeared in the 19th century. At that time, there was a fashion in French cuisine to imitate the cuisines of different nations with the help of sauces, which, in the opinion of chefs, best suited foreign tastes. A sauce was also created for the cuisine of the Tatars living far in the east - based on the mayonnaise so beloved by the French, to which pickles, capers, lime or lemon juice, gherkins, chopped onions, and black pepper were added. This sauce is served with sea and river fish, better fried - it goes well with salmon, trout, sturgeon, cod, haddock, and pike perch.
Tartar is also called a dish made from finely chopped raw meat or fish. Steak tartare, steak tartare, a minced meat cutlet surrounded by all the components of tartar sauce, has become a fixture on restaurant menus. In addition, there are many dishes where there is neither tartar sauce nor raw meat, but all of these are also tartars - a finely chopped composition of various products, accompanied by spicy sauce. There are even dessert fruit tartars.

Tapenade is a Provençal seasoning that is served as an appetizer spread on toast, crackers or cut into pieces raw vegetables. Tapenade contains capers, unleavened

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 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. So 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, onion 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 Japanese cuisine author Khvorostukhina Svetlana Alexandrovna

COLD APPETIZERS IN JAPANESE national cuisine salads take center stage. 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 of 50 recipes Korean salads author Collection of recipes

COLD APPETIZERS 34. Cold appetizer 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 mushroomsIngredients: 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 book Polish cuisine author Melnikov Ilya

Cold appetizers Potato cakes You will need: 1 kg of potatoes, 1 tbsp. spoon 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 white bread- 1 cucumber - 2 leeks - 1 clove 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. crushed kernels walnuts 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 book Festive table 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 olive oil, 2 green peppers, 2 red peppers, 1 onion. Combine all ingredients and beat with a mixer. Pudding from processed cheese. 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

The glory of France was brought by its beautiful, elegant language, sunny provinces with lush vineyards, and aromatic and light wine. Famous French dishes are not inferior in popularity and bright taste. Cooking in this country is the same kind of art as poetry, painting or music. Interestingly, for the French the word “gourmet” has two meanings. This is the name given to lovers of rich feasts and connoisseurs of fine, gourmet dishes. In this article we will tell you about popular appetizers, side dishes, desserts and main dishes that are served in the best French restaurants.

Snacks

France gave the whole world poached eggs, duck liver, foie gras, and such a strange snack as frog legs. It should be added that all these products go well with wine and precede more substantial main courses.

Hot dishes

Food in different parts of France is completely different. Residents of the southern provinces prefer spicy food with garlic and spices. Alsatians love cabbage and fatty pork. And Burgundy is famous for fish and meat dishes based on wine. However, the difference in tastes is smoothed out. There are more than a hundred of them in French cuisine.

Side dishes

Cereals are not popular in France. Their place is being taken by fresh and baked vegetables, among which potatoes have become an absolute favorite.

Soups

Everyone has heard about French onion soup. However, besides this, local residents use chicken broths, homemade vegetable soups and fish soups.

Dessert

Since food is treated with great respect in France, it is not surprising that it is also enjoyed in other countries. Croissants, creme brulee, eclairs - all these delicacies were given to the world by France.

Baking and baking

Crispy baguettes are a national treasure of France. Dry biscuits are no less famous. However, these recipes do not limit the culinary talents of local bakers.

Where to try French cuisine?

The best specialties of French cuisine come closer with CaterMe. Place just 1 application on the website to receive personalized offers from catering companies and restaurants specializing in onion soup, potaufeux and soufflé. And enjoy gourmet snacks without leaving home.

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, followed by 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.

Dishes made 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 cooking 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 they often serve as an appetizer rich dishes. 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:

Removing the skin from chicken fillet, cut as you wish. Transfer to a deep bowl. Slice onion, 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, to the mixture. nutmeg, pepper, salt. Next add the sun-dried tomatoes and mix everything well. Chop the bacon and place it in the pan.

After that we post minced chicken, we level everything. 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 on vegetable oil 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 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 filtered 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;
Wheat flour premium– 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 everything you need to pour it out 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 the 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 pea 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. Very popular and rich pastries(brioche), which is used to 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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Ah, Versailles, Angelique, the King, balls and dinner parties... How beautiful it all looks in the light of a thousand candles in films about a beautiful Frenchwoman and her life adventures.

This is how you look and you really want to taste at least a little bit of that unattainable French luxury. And although now there are no more kings and their palaces can be safely visited, and dishes named after royal names can be tasted during an excursion tour, you still need to get ready for a trip and obtain a visa. But who’s stopping you from organizing a “branch of France” in your kitchen for at least one evening?

After all, French cuisine uses all the products available to us and you can safely pamper yourself French snacks paired with good French wine purchased at the nearest wine store.

Fish and seafood dish

The French love to cook fish, but they do it in such a way that even a simple piece of fish will look elegant and appetizing. And the whole secret is in aromatic sauce. It’s not for nothing that France is famous for its magnificent sauces and dressings, which even the most ordinary dish will make it a culinary masterpiece.

Let's try to cook according to French recipe tilapia with green sauce.

Ingredients:

For fish:

Fish fillet – 3 pcs.
Breadcrumbs - 50 gr.
Egg – 1 pc.
Sunflower oil – 3-4 tbsp. l.
Salt, pepper - to taste.

For the sauce:

Fresh dill - 1/4 bunch.
Ready mustard – 1 tbsp. l.
Lemon juice – ½ lemon.
Honey – 1 tsp.
Olive oil – 2 tbsp. l.

Preparation:

1. In a deep cup, combine honey with mustard and olive oil.

2. Squeeze the juice from half a lemon, trying to do this so that the seeds do not get into the future sauce.

3. Chop fresh, washed dill as finely as possible.

4. Pour the chopped dill into a cup with the liquid ingredients and beat everything well with a fork. The sauce is ready!

5. Prepare lezon from eggs with salt and pepper. To do this, beat them with a whisk until smooth and foamy.

6. Rinse the fish thoroughly, dry with paper towels and dip in the lezone one by one. Each side should be coated with the egg mixture.

7. After this, immediately place it in a plate with breadcrumbs to cover the fillet with bread crumbs.

8. Heat it in a frying pan sunflower oil and fry on each side for about 5 minutes so that the fish meat is well fried and the breading acquires a fried appearance that is pleasing to the eye.

When you turn it over to the second side, add a spoonful of fresh oil to avoid the taste of overcooked oil.

9. Post fried fish, add boiled vegetables, a slice of lemon and pour over the green sauce.

Bon appetit!

French style meat dish

In the old days, the French “high society” was famous for its hunting trips with dogs. Even if the gentlemen did not manage to shoot a single animal or bird during their “fun”, upon their return they still wanted to taste the freshly prepared meat dishes. Both whole carcasses were prepared on a spit, as well as all kinds of cutlets, rolls, pates, etc.

The chefs, wanting to surpass the culinary skills of their colleagues and glorify their owner, came up with incredible combinations of products and the results were very, very original and tasty.

They also paid attention to the delicious meat balls. To this day, restaurants serve the famous Languedoc-style meatballs - according to old recipe, which was invented and prepared in the former historical southern French region.

Ingredients:

For the meatballs:

Minced pork and beef – 700 gr.
Chicken egg – 2 pcs.
Garlic clove – 4 pcs.
Flour – 3 tbsp. l.
Parsley – 5 sprigs.
Salt, pepper - to taste.

For the sauce:

Pitless olives - 200 gr.
Meat broth – 0.5 l.
Salted lard – 120 gr.
Boiled-smoked ham – 60 gr.
Tomato – 2-3 pcs.
Onion – 2 pcs.
Flour – 2 tbsp. l.
Sunflower oil – 3 tbsp. l.
Cayenne pepper, salt - to taste

Preparation:

1. To prepare minced meat for meatballs, you need to chop the garlic cloves and parsley sprigs as finely as possible. Then add them to minced pork and beef along with the eggs. Add salt and pepper to your taste and mix well until you get a homogeneous consistency.

2. Use a spoon to scoop out the meat mixture and “pop” it so that the minced meat becomes a little denser and then does not crumble during cooking. Gently roll three-centimeter balls between your palms and roll them in flour. Place in the refrigerator while you make the sauce.

2. Make small slices of lard, ham, onions and tomatoes.

3. Place the meatballs in hot oil for 4 minutes to lightly fry, then remove and place on a plate.

4. Pour the lard-ham pieces into the remaining oil and fry for 5-7 minutes while stirring.

5. Add vegetables to them and season with red pepper. And to thicken the sauce, add 2 tablespoons of flour while stirring vigorously, and then let it simmer under a closed lid for about 5 minutes.

6. Top up meat broth, stir until smooth and let it boil. Simmer the fried meatballs in the sauce for half an hour.

7. To prevent the finished dish from overpowering the taste of the olives, first cut them into halves and throw them into boiling water for 2-3 minutes. Drain off excess water and leave in a colander for a few minutes to dry slightly.

If the olives are small, you can use them whole.

8. Add scalded olives to the almost finished dish and simmer for another 10 minutes.

9. For a side dish, you can prepare mashed potatoes or fried potatoes and, beautifully placed on a plate along with cooked meatballs in a complex sauce, sprinkle with herbs and serve while still hot.

Bon appetit!

Dish of vegetables and nuts

Provence is famous for its herbs, spices and vegetables. It was from this French province that the love for casseroles, mayonnaise and baked dishes with Provencal herbs spread throughout the world.

You can experience the taste that this part of the world is proud of by preparing Provençal vegetable casserole.

Ingredients:

Potatoes - 300 gr.
Canned green beans – 400 gr.
Zucchini – 250 gr.
Tomato – 400 gr.
Vegetable broth – 150 ml.
Grated Parmesan – 40 gr.
Onion – 150 gr.
Tomato paste – 3 tbsp. l.
Garlic – 2 cloves
Paprika – 1 tsp.
Parsley – 20 gr.
Sunflower oil – 2 tbsp. l.
Crushed nuts – 2 tbsp. l.
Salt - to taste.

Preparation:

1. Cut the onion into rings about half a centimeter thick. Grind the garlic with a press or chop it with a knife.

2. Heat the oil in a frying pan and fry in it for 7-8 minutes. onion rings and garlic.

3. Add paprika and let it soak a little in the hot oil and onion juice to release a delicate aroma. Then mix the roast with tomato paste, beans and chopped parsley and place in an even layer in a baking dish.

4. Cut the peeled potatoes into centimeter circles and place them in salted boiling water and cook for five minutes until half cooked.

5. Use a slotted spoon to remove the potato slices onto a plate and once they are slightly dry, arrange them in a layer over the onion and bean layer.

6. Peel the zucchini (if the skin is young and tender, you don’t have to remove it), cut into plastic or round pieces and place in a mold on top of the potatoes.

7. Cut the tomato into circles of even thickness and place on top of the zucchini.

8. Fill vegetable broth so that it completely covers all the vegetables and place in an oven preheated to 200 degrees for half an hour.

9. Sprinkle grated Parmesan cheese and crushed nuts evenly over the almost finished dish and place in the oven to bake for another 10 minutes.

10. This dish can be eaten on its own without a side dish, served with fresh bread.

Bon appetit!

French dish with foie gras

Ah, this is an interesting and such a romantic word “foie gras”. It even sounds truly French! Do you know what it is? It actually means "very fatty liver." It does have a buttery, smooth texture and a sweetish flavor because the ducks and geese are fed in a special way to produce this effect. Although it is more expensive than usual chicken liver about once every 5, but it's worth it.

The secret of the dishes is that foie gras is cooked only at low temperatures so that the fat does not render out and the delicacy does not lose its value. Chefs also soak it in armagnac to create an amazing cognac flavor. But in our conditions, a good port wine or even milk is quite suitable if someone cannot stand the alcoholic note in the dish.

Ingredients:

Duck foie gras – 150 gr.
Milk – 0.5 cups.
Porcini mushrooms – 100 gr.
Dry morels – 3 gr.
Chanterelles – 50 gr.
Meat broth - 1-2 tbsp. l.
Butter – 20 gr.
Flour – 2 tbsp. l.
Shallots -15 gr.
Garlic – 1 clove.
Parsley – 2 sprigs.
Arugula - a few leaves for decoration.
Salt, pepper - to taste.

Preparation:

1. Thaw foie gras until room temperature, carefully remove the ducts and rinse. Then soak in milk for 5-8 hours.

2. Dredge the foie gras thoroughly in flour to form a crust that retains the fat during frying and quickly fry in a dry frying pan heated over medium heat.

During cooking, try not to disturb the foie gras so that the crust does not crack, and carefully turn it only once so that it is fried on the second side.

3. Soak the morels overnight. In the morning, wash them thoroughly under running water and chop them.

4. Thaw the remaining mushrooms to room temperature (ideally, take fresh ones), chop them into equal pieces.

5. Cut the shallots into circles.

6. Grind the garlic and parsley sprigs.

7. Pour oil into a frying pan and fry the sliced porcini mushrooms until half cooked. Then add chanterelles to them, and after 7 minutes morels. When the mushroom assortment is almost ready, add round shallots. As soon as the shallots soften a little, add salt, pepper and add garlic and parsley. Let simmer for 1-2 minutes and turn off the heat in the pan.

8. Place arugula on a platter, add mushroom garnish and warm fried foie gras. To make it a little more tender, sprinkle warm meat broth on top.

9.Usually the French also sprinkle the dish from the “mill” with sea salt and Provençal herbs. Be sure to serve the toast slightly crispy.

Bon appetit!

Dish with French cheeses

The French love for blue cheese is world famous. Most of us are already familiar with cheeses such as Roquefort, Camembert and Brie.

For most of our people, of course, cheese seems completely spoiled, but abroad green and white blue cheese is considered a delicacy. It turns out that such cheeses are not only consumed “fresh”, but also prepared in all sorts of luxurious dishes.

Let's try to cook some pieces fried cheese Brie with spicy tomato sauce.

Ingredients:

Brie cheese – 300 gr.
Green tomato – 2 pcs.
Egg – 2 pcs.
Green apple – 1 pc.
Purple onion – 1 pc.
Dried apricots – 4 pieces (large).
Raisins – 1 tbsp. l.
Lemon zest – 1 tbsp. l.
Garlic clove – 2 pcs.
Flour – 100 gr.
Breadcrumbs – 1 cup.
Olive oil – 2 tbsp. l.
Sunflower oil – 1 cup (for deep frying).
Salt, spices - to taste.

Preparation:

1. Rinse dried apricots with raisins and soak in cool water for an hour and a half. Then rinse and let dry.

2. Scald the tomatoes with boiling water so that the skin can be easily peeled, and then chop the peeled tomatoes into small cubes.

3. Cut the skin off the apple and remove the core and seeds. Cut into cubes like tomatoes.

4. Chop the onion with garlic cloves with a knife and fry in heated olive oil for about 3 minutes.

5. Add apple and tomato cubes to the onion-garlic fry for a couple of minutes.

6. Chop the swollen rounds of dried apricots into strips and, together with the raisins, send them to simmer for three minutes with the previous ingredients. Along with the dried fruits, you can lightly salt the resulting sauce and add your favorite spices. Let cool to room temperature.

7. Mix flour well with lemon zest. Beat eggs with a pinch of salt until foam appears.

8. Cut the cheese into beautiful large pieces. Then first roll in the zest-flour mixture, then dip in the egg lezon and roll thoroughly in breadcrumbs.

It is advisable to dip the cheese pieces into all three of these cups with the elements of the future breadcrumb crust twice, so that you get a nice thick layer and the cheese does not leak out when melted.

9. Heat sunflower oil in a deep fryer or saucepan and lower the rolled cheese for one and a half to two minutes so that a beautiful bread crust is fried.

10. Place the fried cheese pieces beautifully on a dish, and the spicy tomato sauce For convenience, place in a cup and serve.

Bon appetit!

French dessert

If we are talking about French cuisine, then we cannot ignore the creations of these world-famous European confectioners. What kind of mousses, cakes, cookies, meringues, marshmallows and sweets they prepare! The variety of photographs from French pastry shops can make your head spin! Parisians love to have coffee breaks with all kinds of sweet desserts.

Their delicate chocolate petit fours, which are somewhat similar to shortbread cookies with cream and chocolate icing.

Ingredients:

Flour – 1 cup.
Butter – 170 gr. + 30 gr. + 50 gr.
Sour cream – 2 tbsp. l.
Milk – 70 ml. + 30 ml.
Dry chocolate pudding – 40 gr.
Starch - 2 tbsp. l.
Baking powder – 1 tsp.
Vanilla sugar – 10 gr.
Sugar – 2 tbsp. l.
Powdered sugar – 80 gr.
Cocoa powder – 2 tbsp. l.

Preparation:

1. Add a spoonful of baking powder and starch into the sifted flour. Mix well.

2. Add regular and vanilla sugar, sour cream and butter cut into pieces (170 g), rub thoroughly with your hands and knead into a homogeneous, soft dough with the consistency of “grandmother’s pie”. Place in the refrigerator to cool for at least half an hour.

3. Roll out the dough into a half-centimeter layer and cut out circles using a glass or a special cookie cutter.

4. Lay a sheet of parchment on a baking sheet, place the blanks for future cookies on it and bake for 13 minutes in an oven preheated to 180 degrees.

5. Carefully remove the finished cookies from the parchment and let cool.

If you remove cookies that have already cooled down, they may break.

6. From milk whipped until foamy with sugar, butter (30 g) and mixture for chocolate pudding prepare well-whipped thick chocolate cream.

7. Combine milk (30 ml) in a saucepan. powdered sugar, cocoa powder and the remaining butter and cook the chocolate icing with vigorous stirring.

When the mass becomes homogeneous and slightly thickened, the glaze is ready!

8. Place the cream in a pastry syringe or bag and squeeze out about a teaspoon onto half the number of finished cookies.

9. Place the second cookie on top. Squeeze slightly so that the cream is squeezed out from the center of the cookies to their edges, creating a uniform layer of cream, and pour the icing with a teaspoon.

10. You can decorate the top with a squeezed chocolate cream or jam.

Bon appetit!

Video recipe - Lenten Sunday lunch in French style

Let the aromas of French cooking captivate not only you and your household with their scent, but also make your neighbors kindly envy.

It doesn't matter if you cook very complex dish or the famous ratatouille, the main thing is that you feel a sense of satisfaction from your culinary masterpiece and nostalgia for royal times disappeared.

Bon appetit and an unforgettable feeling of a piece of France on your table!

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