the appetizer:
French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.
France
Madeleines
2 eggs
1 c. sugar
1 c. flour, sifted
6 oz. unsalted butter, softened
1 t clear vanilla extract
Confectioner's sugar
Preheat oven to 350 degrees F. Grease and lightly flour Madeleine pans.
In top of a double boiler over hot water, beat eggs and sugar together to warm mixture. This should take about 2 minutes. Then set top of double boiler over cold water. Continue beating egg mixture for 5 more minutes, or until light and fluffy.
Remove bowl from water and gently fold in flour until just combined. Stir in butter and vanilla extract. Place one tablespoon of batter into each Madeleine tin. Bake for 12-15 minutes, or until lightly golden. Cool for one minute, then remove from pans carefully. Sprinkle with confectioner's sugar just before serving.
France
- Backgrounder
- What to Eat
- Menu Guide
- Bastille Day (July 14)
French Recipes
- Cookbook Profiles with Recipes
- Fundamental Techniques of Classic Cuisine by French Culinary Institute
- The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
- French Women Don't Get Fat by Mireille Guiliano
- Cooking at Home on Rue Tatin by Susan Herrmann Loomis
- Foie Gras...A Passion by Michael A. Ginor
- French Farmhouse Cookbook by Susan Herrmann Loomis
- Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
- Parisian Home Cooking by Michael Roberts
- Saveur Cooks Authentic French
- Savoring France by Georgeanne Brennan
- Simple French Desserts by Jill O'Connor
- The Vegetarian Table: France by Georgeanne Brennan
- The Slow Mediterranean Kitchen by Paula Wolfert
- from Kate's Global Kitchen:
- A French Menu
- Cream of Lettuce Soup (Potage Creme de Laitue)
- Mushroom Salad (Champignons en Salade)
- Piperade
- Potato Bake (Gratin Dauphinois)
- Cheese Puffs (Gougeres)
- Southern Chicken with Olives (Poulet Nicoise)
- Peas (Petits Pois)
- Baked Tomatoes (Tomates a la Provencale)
- Egg and Bacon Tart (Quiche Lorraine)
- Baked Sole in White Wine Sauce (Sole Bretonne)
- Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
- Beef Stew (Pot au Feu)
- Caramel Custard (Creme Caramel)
- Chocolate Mousse
- Madeleines
Back to the main France page
France on Wikipedia
More country Destinations
This page modified January 2007
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