A little story about french food

The Romans were surprised by the Gallic gastronomy. They found cheese
scholars, such as Cantal or blue sheep, they found geese and pigs
fattened; Culture beans, spelled, oysters, sea fishing

They brought recipes and techniques. They quickly monopolized the laurel sauce
their only glory. The Kings did not added much since St. Louis
never knew that three sauces.
Charlemagne still going to have introduced a food already qualified exotic. Louis XIV had a voracious appetite qualified. Louis XVI and Napoleon liked the chicken with olives, garlic and anchovies.
Napoleon III came to put some order into the jumble of gastronomy sauçailles cluttered.

All the great era of French cooks who would shine in our colors Ie world is born at that time, there is little time.
It has often been mistaken in considering the kitchen of this period as burdened by complicated technical, scholarly research and the perpetual presence of truffles and foie gras.

This kitchen is the one we still inspires today, everything is disposable.
The kitchen can not safely be stripped of its intentions, its rituals, its symbols. It must at all costs engender joy turns.

««  To love cooking, love is life  »»

Half avocado by person - Preparation Time 20 minutes - Easy recipe ****

Serves 2 persons
1 avocado 250 g
100 g of crawfish meat
50 g lettuce
20g capers
50 g mayonnaise
1 lemon juice
I teaspoonful of chopped herbs
a pinch of chopped coral
Salt and pepper

> Cut the avocados in half, remove the core. In each half avocado, distribute lobster salad (meat of a cooked lobster in court bouillon)

> Combine with tracers lettuce cut into chiffonade and capers, Ie seasoned with mayonnaise.

> Arrange on top of a medallion of lobster tail, capers and sprinkle with parsley.

««  Serve chilled, with a mayonnaise  »»

Preparation Time 20 min - Cooking Time 25 mn - Recipe Gourmet ****

Serves 4 persons
50 g of butter
200 g of bacon
1 onion
1 I small
1 clove garlic
2 cloves of giroffle
1 2 liter of red wine (Beaujolais)
a glass of broth
Salt and pepper
1 bouquet garni
8 eggs
a piece of bread about 400 g
25 g butter
25 g flour
4 tablespoons chopped parsley
I bit of sugar

> Make to heat 50 g of butter in a pan, add the bacon
chopped, finely chopped onion and clove garlic crushed.

> Make blond while mixing. Add the cloves of giroffle.

> Wet with wine warmed in a saucepan, broth and sugar.

> Salt, pepper and add the bouquet garni and cook on low heat for about 25 minutes.

> Cut 4 slices in the bread crumbs, FaitesJes brown on both sides in a skillet with butter. Drain and Dresser-Ie on the plate presentation.

> Take the sauce, pour it into a pan. Let the CHAUFER boil until soft and poach eggs ahead one by one, bringing a spatula with white around the yolk. Make them in as and when the toast bread.

> Bind the sauce with butter and flour mixed, pour over the eggs, spread the bacon and sprinkle with parsley.

««  Serve hot  »»

Preparation Time 50 mn - Cooking Time 1h 30 mn - Recipe Gourmet ****

Serves 8 persons
250 g of raw fish (hake or John Dory)
1 white of egg
250 g heavy cream
Salt and pepper
250g fresh breadcrumbs
2 eggs
10 g chopped tarragon
4 tablespoons chopped parsley
I tablespoon chopped chives
1 tablespoon whipped cream
1 egg white, lightly beaten
500 g bards of bacon
250 g fillet of John Dory and raw boned

> Take roping Ia 250 g of fish. Add an egg white, salt and pepper to Cayenne. Pass this mixture through a sieve. Put the container in another, filled with ice cubes, and work the dough well, adding the cream.

> This first complete joke, make a second: In a bowl, put 250 g of chopped bread crumbs, 2 eggs, a little chopped tarragon, a good handful of chopped parsley, a spoonful of chopped chives , pepper, salt, a spoonful of sour cream and mix it to a smooth paste.

> On the other hand, beat one egg white that you put aside. Season 4 fillets of John Dory, keep them.

> Garnish with a clay mold of a rectangular bed of fennel branches, then upholster it with great bard lard taking care of the bard overwhelmed on both sides.

> Crouch then the bottom and sides of a thick layer of farce or the first 1 cm muslin, Move over this layer of stuffing some white beaten, then have 2 fillets of John Dory and iron another layer of white egg. Take the stuffing and place second layer, then a row of asparagus dipped in egg white.

> On the whole, put a second layer of stuffing and a little egg white and then the last two threads of John Dory and a little egg white.

> In conclusion: a final layer of muslin. You finally fold the short side of the bard of bacon and greatest. Tuck the well block, Put the pan in a bain-marie and bake in oven at low heat while I am 1 / 2 approx.

««  This pie can be eaten cold   »»

Preparation Time 20 min - Cooking Time 25 mn - Recipe Gourmet ****

Serves 4 persons
1 kg trimmed square agneauentièrement
25 g butter
25 g oil

Trim
50 g carrots
1 endive
1 artichoke bottom
25 g peas
60 g green beans
50 g butter
4 small potatoes
1 tomato
1 tablespoon oil
Salt and pepper

> Please prepare your square by the butcher and asked him to shorten the bone ribs, chine of meat and make a sharp cut in fat, salt in the wound, place the meat in an oiled baking pan and put in very hot oven.

> After 10 minutes of cooking this scheme, set to medium heat for 15 minutes or 25 minutes in all. > Make Ie rack of lamb in the dish presentation.

> Arrange around potatoes and sautéed carrots, green beans cooked in water, endive and tomatoes, artichoke hearts topped with peas in butter.

> I finally add cooking juices.

««  Serve on warm plates   »»

Préparation Time 15 mn - Cooking Time 15 mn - Recette très facile

For 6 persons
a kilo of ordinary sponge cake batter
400 g strawberries
100g raspberries
300g caster sugar
large strawberries
Royal frosting

> Grease and flour a cake tin round or square, garnish with dough sponge. Turn oven to heat for 12 minutes, remove from oven, unmold it and let it cool on rack.

> On the other hand, spend the raspberries through a sieve, and cook mashed Ia obtained with 300 g of strawberries and powdered sugar in a saucepan over low heat. Leave to cool.

> Prepare the royal icing by mixing icing sugar with egg whites.

> Share the Genoese in I'épaisseur in equal installments. Coat extensively with mashed strawberries and raspberries, to which you add some large whole strawberries and restore IE cake.

> Cover the entire cake with royal icing Ie. Sprinkle with strawberries and pour over the syrup cooking

««  Serve very cold  »»