National dishes of France. Frog legs in French. French onion soup. Croissants. Baguette

French national dishes have long been recognized as the benchmark of sophisticated sophistication. They are distinguished by a huge variety and are highly valued by the most picky gourmets. Recipes for the most popular dishes you will find in today's publication.

Key Features

By tradition, French cuisine is divided into two different directions. According to this classification, it can be regional and aristocratic. The first direction was formed over several centuries and is characterized by simplicity. The second is characterized by complexity of preparation and refinement. It was formed in the years of Bourbon rule.

The population of the southern regions prefers Mediterranean cuisine. And residents of the northern regions eat hearty, heavy food.The cuisine of Provence has a special sophistication. Local chefs prepare many vegetable dishes with the addition of olive oil and a variety of spices. Norman chefs have long been famous for apple pies.

Indigenous people love all sorts of soups, salads and cheeses. Among the main dishes, ratatouille, galantine and kok-o-vein are especially distinguished. The most popular French desserts include profiteroles, creme brulee, eclairs and meringues.

Kish Lauren

This open cake is a great option for a family breakfast. It is usually served hot or warm, but cooled quiche does not lose its taste. Like other national dishes of France, Laurent cake can be considered a model of simplicity and sophistication. To make it you will need:

  • 300 grams of flour.
  • A teaspoon of salt.
  • 170 grams of cold butter.
  • ½ teaspoon of sugar.
  • 3-4 Art. l ice water.

All these products are needed for kneading dough. To make the filling additionally prepare:

  • 150 grams of bacon.
  • 3 eggs.
  • 300 milliliters of heavy cream.
  • Salt.

national dishes of france

Put cubes of cold butter, sugar, salt and sifted flour into a suitable container.All this is treated with a blender until the formation of oily crumb. Pour ice water into the resulting mass and mix it very quickly. The finished dough is rolled into a ball, wrapped in food grade polyethylene and removed for half an hour in the refrigerator. After that, it is rolled out in a layer about five millimeters thick and laid out in a heat-resistant form, without forgetting to make the sides. A sheet of foil is placed on top, poured beans and sent to the oven. Bake a base for quiche at a standard temperature of no more than seven minutes. then the foil is removed, and the dough itself is punctured with a fork. After that, the form is returned to the oven for another five minutes.

Now you can do stuffing. Fry the chopped bacon in a frying pan and spread it over baked dough. Top it all poured eggs, whipped with lightly salted cream. Laurent cake is baked at standard temperature for twenty-five minutes.

Eclairs

This is one of the most famous French desserts. It is easy to recognize by its characteristic oblong shape and delicious taste. To make these cakes, you need:

  • A glass of flour.
  • 4 eggs.
  • 150 grams of creamy margarine.
  • Glass of water.
  • ½ tsp salt.

All this will be needed to create the eclairs themselves. To make the filling will additionally require:

  • 150 grams of butter.
  • Bank of condensed milk.
  • Standard dark chocolate bar.

french desserts

In a deep container, combine salt, warm water and melted margarine. All this is brought to a boil. As soon as the first bubbles appear on the surface of the liquid, the sifted flour is carefully poured into it, not forgetting to constantly stir to prevent the formation of lumps. The resulting mass is removed from the plate, cooled and combined with eggs. All is well mixed, placed in a pastry bag and the elongated “sausages” are deposited on a baking sheet. Profitroles are baked at two hundred degrees for twenty-five minutes. After that, they are filled with cream consisting of condensed milk, whipped with butter and softened chocolate.

Frog legs in French

This exquisite delicacy is known far beyond its historic homeland. It is served in many world restaurants. But if you want it is easy to do in your own kitchen. To do this you will need:

  • Ten frog legs.
  • 4 full tablespoons of breadcrumbs.
  • A glass of milk.
  • A pair of chicken eggs.
  • 6 tablespoons of vegetable oil.
  • Salt and spices.

frog legs in french

To cook one of the most popular national dishes of France you will need some free time and a little patience. The washed and cleaned feet are marinated in milk mixed with salt and spices. Then they are dipped in beaten eggs and roll in breadcrumbs. Prepared in this way, the semi-finished products are sent to a hot frying pan and fry in a small amount of vegetable oil for several minutes on each side. Red-headed frog legs in French are laid out on disposable towels. As soon as they leave the excess fat, they are placed on a beautiful dish, decorated with salad leaves, and served on the table.

Bechamel

This is one of the most common dressings, often used by local chefs. It is used to make lasagna and soufflé. To make one of the most recognizable sauces of French cuisine, you will need:

  • 20 milliliters of vegetable oil.
  • 50 grams of flour.
  • 300 milliliters of milk.
  • 20 grams of butter.
  • 40 grams of hard cheese.
  • 10 grams of garlic oil.
  • 1 g of nutmeg.
  • 2 grams of parsley.
  • Salt and black pepper.

french croissants

Since many national dishes of France are prepared on the basis of bechamel, each hostess should be able to make this sauce. Butter and vegetable oil are heated in a skillet. Then flour is fried in this mixture. As soon as she gets a golden hue, milk is poured to her and bring it all to a boil. Garlic oil, pepper, salt, nutmeg, grated cheese and chopped parsley are added to the resulting sauce. Everything is well mixed and used for its intended purpose.

French croissants

No morning meal is complete without this fragrant baking. It is made from puff pastry without adding filling. To make a similar dessert in your own kitchen, check in advance if you have at hand:

  • Packaging yeast puff pastry.
  • A pair of eggs.
  • 4 tablespoons of sugar.

French onion soup

Thawed dough is rolled out in a thin layer and cut into triangles. At the base of each of them make cuts, the depth of which is about three centimeters. The resulting blanks are smeared with egg yolk, sprinkled with sugar and rolled into a bagel.French croissants are baked at two hundred degrees for no longer than fifteen minutes. In order for finished products to acquire a beautiful crust, before starting a heat treatment, their surface is smeared with an egg. They serve such pastries with orange juice, coffee or milk.

Onion soup

The recipe for this feathery dish has been known since ancient times. It used to be the most common dinner for families of the poor. But today it is served in the world's best restaurants. To cook real French onion soup in your own kitchen, you will need:

  • ¼ packs of butter.
  • 800 grams of onions.
  • 4 tablespoons of vegetable oil.
  • 300 grams of white bread.
  • Tablespoon flour.
  • 200 milliliters of dry white wine.
  • A teaspoon of sugar.
  • A couple of liters of broth.
  • 200 grams of hard cheese.
  • Salt and spices.

sauces of french cuisine

Peeled and chopped onions are sauteed in heated butter. As he gets a light brown hue, flour is added to it and the whole thing is stewed for another five minutes. Then pour half of the existing broth into the pan and bring it to a boil. Immediately after this, the onion mixture is transferred to a deep pan, filled with the remaining liquid and boiled for about half an hour. After this time, wine, salt, sugar and spices are added to it.Three minutes later, ready-made French onion soup is removed from the hob, poured into plates and sprinkled with grated cheese. Serve it with homemade croutons made from white bread.

Baguette

Behind this beautiful name lies a long loaf with a ruddy crust and tender porous crumb. It is prepared according to several different methods, one of which we will consider right now. To bake a crispy French baguette, you will need:

  • A pair of teaspoons of salt.
  • A pound of flour.
  • 400 milliliters of water.
  • A pair of teaspoons of sugar.
  • 10 grams of yeast.
  • A tablespoon of vegetable or butter.

crisp french baguette

Yeast is diluted in a small amount of heated water. There also add a little flour and leave for fifteen minutes. Then the remaining products are sent to the risen brew. All is well kneaded until smooth. From the resulting dough form long loaves, make oblique cuts on them, spread on a baking sheet, cover with a clean towel and leave at least half an hour. Rising baguettes are removed in the oven. Bake them at two hundred degrees until fully prepared.

Goose liver pate

This is another classic dish of French cuisine, which is especially popular among true gourmets. To make it you will need:

  • Kilo of goose liver.
  • 100 milliliters of white wine “Sauternes”.
  • Truffle.
  • On a pinch of salt and pepper.

The liver is soaked in cold water and left overnight. In the morning it is washed, dried, cut into pieces and marinated in white wine. After a couple of hours, it, along with the liquid, is laid out in a heat-resistant container and put into the oven, turned on ninety-five degrees. The melted fat is drained into a separate vessel. Sam pate kept a couple of days in the refrigerator. Before serving, it is heated and watered with grease left.

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