Chapter:
FRENCH CUISINE
22nd page of the section

Meat dishes
FRENCH BEEF DISHES

Ingredients
For 6 persons: 1.5 kg of beef pulp (back of the carcass), 150 g of lard, 1 liter of dry white wine, 1/2 kg of carrots, 1 veal leg, 1 bunch of herbs, 4 onions, some pork skin, spices , salt, ground black pepper.

Stuff the beef with lard and fry in a saucepan until golden brown; add veal leg, pork skin, carrots and onions, cut into slices, a bunch of herbs, salt, ground black pepper, spices (celery roots, several cloves, hot capsicum, paprika) in small doses, pour in 3/4 liter of dry white wine and 1 glass of water, let it boil; Cover the pan with a lid, reduce the flame and leave for 5 hours.
Try the dish; if the sauce is too thick, add dry white wine and leave for another half hour.
When serving, place the meat on a dish, place vegetables and veal leg around it, remove herbs, pork skin, fat from the sauce, filtering through a napkin moistened with cold water.
Pour the sauce over the meat.
The meat left over from dinner can be cut into thin slices, placed on a dish, poured with sauce, garnished with vegetables, and cooled.
The next day there will be an exceptional dish - meat in jelly.

Ingredients
For 6 people: 1 kg of beef (neck or brisket), 2 full (to the brim) tbsp. spoons of flour, 2 cloves of garlic, 1 large onion, dry red wine, salt, ground black pepper, 1 bunch of herbs, 50 g melted lard, 150 g pork belly, 250 g mushrooms, 24 small onions.

Cut the meat into pieces (40-50 g), fry in a pan with fairly hot rendered lard, add flour, finely chopped garlic and onion, fry lightly, pour in dry red wine and water in equal parts to cover everything, salt and pepper , add herbs and pork belly, previously diced, scalded and fried; Cover the pan with a lid and leave on low heat for 2.5-3 hours, depending on the quality of the meat.
When ready, add mushrooms and small onions, boiled separately.
Serve with boiled potatoes or pasta.

Ingredients
For 6 persons: 1 kg of beef backbone (or rump), 50 g of butter, salt, ground black pepper.

Grease the meat with butter and place in the oven, after frying it for 15 minutes, leave in the oven for 22 minutes if cooked rare.
Salt and pepper the resulting sauce and pour it over the meat; when it is ready, remove from the oven, cut into slices, place on a plate and hold in front of the heat of the open oven.
Serve with fried potatoes.

Ingredients
For 4 persons: 2 chops (about 350 g each), 2 coffee spoons of white peppercorns, 50 g butter, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vodka or cognac, 1 small glass of meat broth or water, 1 full (to the brim) coffee spoon of potato starch.

Cut the chops into 4 servings.
Coarsely crush the white pepper and press it onto both sides of the meat.
Heat butter and vegetable oil in a frying pan, add chops, fry, place on a hot dish.
In a frying pan, mix vodka, meat broth and potato starch, add salt, let the sauce thicken for 5 minutes, pour it over the meat.
Serve very hot.

Ingredients
For 4-6 persons: 2 kg of beef (1 kg of pulp and 1 kg of chops), bones (mostly broth or marrow bones), 500 g of carrots, 500 g of leeks, 1 large turnip, 1 onion, 1 celery root, 3 cloves of garlic (optional), 3 cloves, 1 kg of potatoes, salt.

Put the meat in a pot, add water at the rate of 1 liter per 1/2 kg of meat, add bones (if brain bones, then later), bring to a boil over low heat, often skimming off the foam, add salt.
The pot should be covered with a lid, but not completely: a little steam should escape throughout the cooking.
When the water boils, add pre-peeled, washed and chopped vegetables into medium-sized pieces, but put the leeks tied together in a bunch so that they do not separate, since the broth should be transparent.
Cooking time varies slightly depending on the meat chosen and its quantity, but in any case it does not exceed 4 hours.
To find out if the meat is ready, you need to pierce it with a fork or the tip of a knife.
After finishing cooking, remove the meat from the pot and cut into slices, but first put the vegetables on the dish, leaving the middle for the meat.

Ingredients
For 4 persons: 4 pieces of beef loin 2 cm thick, Shoron sauce, white sauce for vegetables (see "Sauces..."), butter, 750g green peas, 1 large can of asparagus cuttings, 8-12 artichokes, salt , ground black pepper.

Prepare white sauce for vegetables, prepare Shoron sauce.
Peel the artichokes, rinse in water acidified with vinegar, and boil in a white sauce for vegetables. Boil green peas in salted water.
Fry the meat over high heat with butter, salt and pepper.
Place on a hot dish in the center, around - asparagus stalks, boiled in a water bath, green peas and pour everything over with the prepared Shoron sauce,

Ingredients
For 6 persons: 1 kg of beef pulp (back of the carcass), 1/2 veal leg, 200 g of brisket, pork skin, 75 g of rendered lard, 1 liter of beer, 150 g of gingerbread, 4 onions, 4 carrots, 50 g raisins, 50 g crushed almonds, ginger, nutmeg, salt, ground black pepper.

In a saucepan, fry the beef pulp in melted lard along with the brisket and pork skin, diced, onions and carrots, sliced, pour in beer, salt, pepper, add grated nutmeg, ginger and 1/2 veal leg, put on low fire for 4 hours.
When the meat is ready, remove it.
Add crushed gingerbread to the pan, leave to simmer for 10 minutes, add raisins, almonds, taste and add seasoning.
Cut the meat into slices and place on a dish, chop the veal leg meat and pour the sauce over everything.

Ingredients
For 8 persons: 1.2 kg beef fillet, 200 g champignons, 150 g goose liver, minced, 600 g puff pastry, 1 egg yolk, 1/4 l Madeira sauce (see “Sauces..."), vegetable and butter for frying, salt, ground black pepper.

Peel, rinse, boil and finely chop the champignons.
Cut the beef loin lengthwise into 2 parts, beat lightly, spread the goose liver on it, connect the 2 halves, tie with thread, fry each side over low heat for 10 minutes, cool, remove the thread.
Roll out the dough to a thickness of 4 mm, place the fillet, cover it with champignons, and cover with dough.
Beat the egg yolk with a little water and coat the dough with it, onto which you can apply some kind of pattern; Place in the oven for 15 minutes, remove when the dough is well baked.
Before serving, cut into slices, arrange on plates, and pour over the sauce.

Ingredients
For 6 persons: 900 g beef fillet, 1/2 liter dry red wine, 400 g tomato sauce, 4 pcs. finely chopped shallots, 300 g béarnaise sauce (see "Sauces..."), 500 g noodles, 50 g butter, 20 g vegetable oil, salt, ground black pepper.

Place shallots in a frying pan, pour in wine, evaporate by 3/4, add tomato sauce, fry for 5 minutes.
Boil the noodles, strain, add butter, salt and pepper.
Cut the fillet into cubes, add salt and pepper and quickly fry in a deep, very hot frying pan with vegetable oil, reserving the blood.
Place the noodles on plates, place pieces of meat in the middle, cover with tomato sauce and wine, pour over the béarnaise sauce and serve immediately.

Ingredients
For 6 persons: 6 entrecotes, vegetable and butter for frying, 80 g butter, 80 g almonds, 100 g Roquefort cheese, 1/4 liter fresh cream, salt, ground black pepper.

In a frying pan with butter, fry the peeled almonds with Roquefort.
Fry the entrecotes (rare, well-done, undercooked), remove from the pan, remove fat, add cream, bring to a boil; add the prepared sauce with almonds and Roquefort.
Place the entrecotes on plates, pour over the sauce and serve immediately.

Ingredients
For 6 persons: 6 entrecotes, 100 g dry white wine, 200 g fresh cream, 50 g chicken broth, 120 g chilled lard, 1 onion, vegetable and butter for frying, 30 g butter, paprika, salt, ground black pepper.

Cut the lard into slices and fry in butter, remove from the frying pan, fry finely chopped onions, add lard again, add paprika (1 full tablespoon), and wine.
Fry until liquid is reduced by half; put the cream, pour in the broth, leave on the fire for another 5 minutes, rub through a sieve.
Fry the entrecotes and pour over the prepared sauce.

Ingredients
For 4 persons: 4 slices of beef fillet (150 g each), 80 g butter, 1 tbsp. spoon of finely chopped parsley, 2 pcs. shallots, 1 pinch of chopped thyme, salt, ground black pepper.

Peel and finely chop the shallots, mix with butter, thyme and parsley.
Make 2 cuts on each side of the fillet slices across the grain of the meat and place on a high-heat grill.
When the slices are ready, place them on a dish and put a piece of the prepared aromatic mixture on each.
Serve with Beaujolais Village or red country wine.

Ingredients
For 6 persons: 600 g beef, 1/2 coffee spoon of dill seeds, 1 coffee spoon of paprika, 1 lemon, 3 tbsp. spoons of vegetable oil, 3 onions, 6 salted gherkins, 6 stuffed olives (pep the olives and stuff them with pieces of vegetables, etc., if desired), 12 slices of smoked lard, 12 large champignon caps, 1 large sweet red pod pepper, salt, ground black pepper.

Squeeze the lemon, pour 1 coffee spoon of juice separately; grate the zest.
Cut the beef into large pieces, put in a bowl along with salt, ground black pepper, paprika, dill, lemon juice and zest, 1 tbsp. spoon of vegetable oil, stir and leave to marinate for 3 hours, stirring from time to time.
Wash the sweet pepper, dry it, cut it in half, remove the seeds, cut the pulp into medium-sized pieces.
Peel the onion, cut into 4 parts.
Cut the gherkins into large slices.
Cut the lard slices into 3 parts.
Peel the champignon caps, rinse, dry and sprinkle with the reserved 1 coffee spoon of lemon juice. Strain the beef pieces.
Thread a champignon cap, a piece of sweet pepper, a piece of lard, a piece of beef and all other ingredients onto skewers, finishing with the stuffed olive and pouring with the remaining vegetable oil.
Place on the grill for 12 minutes.
Serve very hot with fried tomatoes, apples, etc., with Brouilly or Gigondas wine.

Ingredients
For 4 persons: 650 g beef pulp, cut into large pieces, 4 tbsp. tablespoons vegetable oil, juice of 1 lemon, 12 pcs. coriander seeds, a sprig of thyme, 1/2 bay leaf, 1 can of canned champignons, 4 very strong tomatoes, 2 sweet grapefruits, salt, ground black pepper.

In a deep plate, mix lemon juice, coriander seeds, finely chopped thyme, bay leaf, a little salt, ground black pepper, add pieces of beef and marinate for 1 hour.
Prepare the grill.
Peel grapefruits, divide into slices, cut into large pieces; strain the champignons; Wash the tomatoes, remove their stems, cut into 4 parts, remove the seeds.
Strain the beef pieces; Thread all the ingredients onto skewers one by one, place on the grill for 8-10 minutes, basting with marinade from time to time.
Serve with brouillet.

Ingredients
For 4 persons: 4 pieces of brisket (150 g each), 1 kg of small green beans, 3 tbsp. tablespoons vegetable oil, 30 g butter, 1 tbsp. a spoonful of finely chopped parsley, salt, ground black pepper.

Boil water in a saucepan, add salt, add beans, boil for 15 minutes without covering with a lid.
Meanwhile, remove the skin and tendons from the brisket and flatten it with several blows with the blunt side of a knife blade.
In 5 min. Before the end of cooking the beans, grease the pieces of brisket with vegetable oil, salt and pepper, place in a very hot grill and fry for 1 minute. each side.
Strain the beans and place on very low heat with the butter until it blooms, without frying.
Place the pieces of brisket on a plate, place the beans around them, and sprinkle with parsley.
Serve with Saint-Emilion, Burgundy or Chateaunay du Pape.

Ingredients
For 4 persons: 4 thin beef steaks (125 g each), 125 g minced sausage, 1 slice of pork ham, 12 green olives, 1 cup breadcrumbs, 2 dessert spoons mustard, 1 onion, 1 carrot, 100 g dry white wine, 100 g of broth made from cubes, 4 slices of lard, 100 g of vegetable oil, salt, ground black pepper.

Grind a slice of pork belly; Remove the pits from the olives and finely chop them; In a salad bowl, thoroughly mix the ham, olives, minced sausage, mustard, salt, and ground black pepper.
Place the steaks on the board and beat as much as possible, add salt and pepper, put the cooked minced meat on top, carefully roll the steaks, wrap each steak in a slice of lard; Peel the carrots and onions and cut into strips.
Heat 3/4 of the amount of vegetable oil in a saucepan, add onion, add cooked rolls and carrots, fry until golden brown, pour in wine and broth, cover with a lid and leave on low heat for 1 hour.
When the rolls are ready, remove them from the pan, remove the lard and leave to cool; Remove the fat from the resulting sauce, pass through a sieve and leave hot.
Prepare the skewer.
When the rolls have cooled, brush them with 1 dessert spoon of mustard, pour over the remaining vegetable oil, sprinkle with breadcrumbs, and place in the grill for 8 minutes.
Heat the gravy boat and dish, place the rolls on the platter, transfer the sauce to the gravy boat.
Serve with red country wine or Cahors.

Ingredients
For 4 persons: 4 rump steaks (180 g each), 2 tbsp. spoons of olive oil, 2 cloves of garlic, 4 pcs. shallots, 1 dessert spoon of chopped thyme, tarragon, rosemary, 1 sprig of parsley, 80 g butter, salt, ground black pepper.

Wash the parsley, dry and finely chop; Peel and finely chop the shallots and garlic.
Mash the butter with a wooden spoon, add parsley, shallots, garlic, herbs, salt, a lot of ground black pepper, mix thoroughly.
Brush rump steaks on both sides with olive oil and place on a very hot grill for 2-3 minutes. for each side, place on a hot platter; Place a piece of flavored butter on each rump steak.
Serve with Beaujolais Village.

Ingredients
For 4 persons: 4 pieces of beef fillet, 50 g butter, 4 anchovies, 3 tbsp. spoons of olive oil, I tbsp. spoon of lemon juice, 2 cloves of garlic, 1 pc. shallots, 1 dessert spoon of finely chopped parsley, 4 slices of stale bread, salt, ground black pepper.

Rinse the anchovies; rinse the meat and leave in water for 1 hour; strain and dry the anchovies; peel and chop the garlic and shallots.
Place anchovy fillets in a bowl, crush, gradually adding garlic and shallots, olive oil and lemon juice; mix thoroughly until smooth.
Cut off the crust of the bread slices, spread with the prepared mixture, and place in the grill at moderate temperature for 7-8 minutes.
Grill pieces of meat, place on slices of bread, put a small piece of butter on top, sprinkle with parsley.
Serve with Medoc, Pomerol or Hermitage wine.

Ingredients
For 6 persons: 900 g beef loin, 3 pcs. finely chopped shallots, 1/2 l red Burgundy wine, 100 g butter, 1 tbsp. a spoonful of finely chopped parsley, 3 tbsp. tablespoons vegetable oil, 10 g mani butter (see “Oil mixtures”), salt, ground black pepper.

Cut the beef into strips, fry in a deep, very hot frying pan in vegetable oil for 3 minutes, reserving the blood, and leave hot.
Put the shallots in a deep frying pan, fry, remove the fat, pour in wine, keep on the fire until the contents are reduced by three, put the mani butter, add cold butter flakes, stirring, add salt and pepper.
Place the meat on a dish, pour over the prepared sauce and sprinkle with parsley.

Ingredients
For 6 people: 6 slices of beef sirloin, 1/4 liter of fresh cream, vegetable oil for frying, 2 tbsp. spoons of mustard, salt, ground black pepper.

Fry the beef slices in very hot vegetable oil, add salt and pepper.
Boil in a frying pan for 1 minute. cream, add mustard, stirring constantly, salt and pepper.
Place the meat on a hot dish and pour over the prepared sauce.

Ingredients
For 8 persons: 8 rump steaks, 1 liter of light beer, 4 large onions, 1/2 liter of meat broth, vegetable and butter for frying, 1 coffee spoon of cinnamon, 1 bunch of garni, 4 juniper berries, salt, ground black pepper .

Salt and pepper the meat slices, fry over high heat and keep hot; fry the onion for 5 minutes, add the meat again, pour in beer, add a bunch of garni, juniper berries, cinnamon, salt, ground black pepper, cover with a lid, leave on the fire for 20 minutes, add meat broth.
Remove the meat from the pan, and continue to boil the broth until the desired thickness.
Place the meat on a plate and pour over the prepared sauce.

Ingredients
For 6 persons: 200 g smoked ham, cut into cubes, 900 g beef tenderloin, cut into small pieces, 2 tbsp. spoons of olive oil, 2 tbsp. spoons of flour, 4 onions, thinly sliced, 1 bottle of dry red wine, 1 bunch of garni (with plenty of thyme), 2 finely chopped cloves of garlic, 1 tea cup of mushrooms, thinly sliced, 1/2 teaspoon of black olives , pitted, salt, ground black pepper.

In a large heatproof saucepan, heat 1 tbsp. spoon of olive oil and fry the ham until the juice releases.
Roll the meat in flour, shake off excess, put in a pan with the ham, add onion, fry on all sides; skim off the fat, add salt and pepper, pour in the wine, mix thoroughly, reduce the heat and evaporate the liquid by half; put a bunch of garni, garlic, close the lid and leave on moderate heat for 2 hours, stirring from time to time.
Fry the mushrooms in the remaining olive oil.
Strain the contents of the pan, pour the sauce into a clean pan, put the meat and onions back into the pan, add the mushrooms.
Put the sauce back on the fire, skim off the foam, pour into the contents of the pan, and put on the fire for another 20 minutes; remove the bunch of garni.
Serve the beef hot.

Ingredients
For 4 persons: 4 natural beef fillet steaks, vegetable oil, 2 tbsp. tablespoons ground black pepper for steaks, 1/4 teaspoon butter, 4 tbsp. spoons of brandy, 3 tbsp. spoons of liquid cream, watercress, salt.

Grease the steaks with vegetable oil and sprinkle with ground black pepper.
Melt the butter in a small saucepan and fry the steaks, about 1.5 minutes. on each side, reduce heat and continue frying for 3-7 minutes. depending on the size of the steak, add salt and brandy; then remove the steaks and transfer to a hot dish.
Add cream to the pan, stir, leave on fire for several minutes.
Pour the sauce over the steaks and serve with watercress.

Ingredients
For 6 persons: 2 kg of beef pulp, cut into large pieces, 1 veal leg pulp, 1 large piece of pork skin, 200 g of smoked lard, 600 g of shallots, 1.5 kg of carrots, 2 liters of vintage dry red wine, 100 g of cognac , 4 cloves of garlic, 1 bunch of garni, 150 g butter, vegetable oil, salt, ground black pepper.

Boil the veal meat for 15 minutes, strain and leave.
Cut the smoked lard into cubes, pork skin into 3 cm squares.
Dissolve 100 g of butter in a saucepan, add 2 tbsp. spoons of vegetable oil, smoked lard, pork skin, veal, fry for 15 minutes; take everything out, add the pieces of beef and fry them until golden brown for 20 minutes. with the lid closed.
Peel the carrots and shallots, cut into slices, and fry in a saucepan for 10 minutes. with 50 g butter and 1 tbsp. spoon of vegetable oil, strain and leave.
Pour wine and cognac into a saucepan, bring to a boil and set on fire, remove from heat.
Strain the pieces of beef, remove the fat, put the beef, vegetables, lard, pork skin and veal back into the pan, stir, pour over hot wine, add a bunch of garni and peeled garlic, close the lid, leave everything on low heat for 4.5 hours, add salt and pepper 3 hours after the start of cooking.
A dish from the historical province of Saintonge.

Ingredients
For 6 persons: 1 piece of beef fillet (1.2 kg), tied with twine, 1 truffle in its own juice (about 30 g), 500 g champignons (chanterelles or porcini mushrooms), 1 onion, 2 carrots, 100 g dry white wine , 60 g butter, 100 g fresh cream, 2 tbsp. spoons of vegetable oil, salt, ground black pepper.

Cut the truffle into strips and stuff it into the beef fillet; In a hot frying pan with a small amount of vegetable oil, fry the beef on all sides until golden brown, dry on blotting paper.
Remove fat from the pan, add 50 g of hot water.
Peel the carrots and onions, cut into small cubes, place on a baking sheet, salt and pepper, pour over the liquid from the frying pan, put the beef on top, place in the oven at 240°C for 25 minutes.
Meanwhile, clean the champignons, rinse, dry, fry with 30 g of butter over high heat until the water evaporates, add salt and pepper, and keep hot; Add the remaining butter before serving.
When the meat is ready, remove it and leave it by the oven door, keeping it hot.
Pour wine onto a baking sheet, evaporate by 1/3, add cream, truffle juice, salt and pepper, boil for a few seconds, put in a sauce boat.
Place the meat on a hot dish, cut into slices, add mushrooms; Serve the sauce separately.
This is how this dish is prepared in the Rhône-Alpes region.

Ingredients
For 4 persons: 4 pieces of beef sirloin 1.5 cm thick, Madeira sauce (see "Sauces..."), 50 g butter, parsley, 8 slices of bread, salt, ground black pepper.

Fry the bread slices until golden brown with half the amount of butter; Fry the meat in the remaining butter, add salt and pepper, and pour over the prepared sauce.
Serve with toasted slices of bread, sprinkle with finely chopped parsley; Serve the remaining sauce in a gravy boat.

Ingredients
For 4 persons: 600 g beef fillet, cut into thick slices, Colbert sauce (see "Sauces..."), 500 g fried potatoes, 50 g butter, salt, ground black pepper.

Prepare fries and gravy; fry the beef slices in the grill, grease them with butter, salt and pepper; or fry in a saucepan over high heat for 3-5 minutes. each side; the beef should be well fried, but with blood.
Serve with fried potatoes, topped with the prepared sauce.

Ingredients
For 4 persons: 750 g beef loin, 250 g lard, 12 pcs. carrots, 12 turnips, 12 small onions, 12 potatoes, 2 glasses of dry white wine, 2 cloves, 2 tbsp. spoons of vegetable oil, flour, quatre-epis, nutmeg, salt, ground black pepper.

Cut the lard into strips and stuff it into the meat, tie it with twine, salt and pepper, sprinkle with quatre epis.
Peel carrots, turnips and onions; Cut carrots and turnips into 2 parts (if necessary).
Grease the bottom of the cast iron well with vegetable oil, put meat, lard, sliced, carrots, turnips, onions, add ground black pepper, 1 pinch of grated nutmeg, wine and water, put on low heat, close with an inverted lid; coat the gap between the lid and the cast iron with dough made from flour and a small amount of water; Pour water into the lid and add more if necessary.
In 30 min. Until ready, add peeled potatoes without cutting.
Serve after freeing the meat from the string; place it in the middle of the dish, surrounded by potatoes and vegetables; Serve the resulting sauce separately.

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However, many mistakenly believe that the masterpieces of French cooking are not available to mere mortals because of rare and expensive ingredients such as foie gras, all kinds of cheeses with or without mold, and, at worst, frog legs (although this is certainly not uncommon ). Today we will share with you several extremely simple recipes for typical French dishes, the ingredients for which can be easily found in any grocery store.

Onion soup

Preparation: 15 minutes, preparation: 20 minutes

So, don’t confuse “haute cuisine” with traditional “everyday” dishes. Onion soup is a great example of this, and yet is one of the most common dishes served in Parisian bistros.

You will need:

For the soup:

400 g onions
40 g butter
20 g flour
1 liter chicken or vegetable broth
(20 ml white wine - optional)
Salt pepper.

For croutons:

A few slices of black bread
100 g hard grated cheese.

Peel and cut the onion into thin rings. Melt the butter in a large saucepan and saute the onions and flour in it - the onions should become slightly golden. Mix well, add salt and pepper to taste and pour in broth and wine. Bring to a boil and leave to simmer over low heat for about 20 minutes. Toast the croutons, sprinkle them with cheese and heat them in the oven for a few minutes. You can set the table!

Baked eggplant

Preparation: 15 minutes, baking: 30 minutes

The simplest dish straight from Provence, where it always smells like summer and sun.

You will need:

4 small eggplants
1 kg tomatoes
1 clove of garlic
Provencal herbs
Oregano
Basil
A little olive oil
Salt pepper

Cut the eggplant into slices and lightly fry them in olive oil with finely chopped garlic, oregano and basil. Salt and pepper. Place the golden eggplant, alternating with tomato rings, sprinkle with Provençal herbs and leave for half an hour in the oven, preheated at 180 degrees. A wonderful side dish for any meat dish.

Basque chicken

Preparation: 20 minutes, preparation: 1 hour 15 minutes

Another typical dish of the South of France, namely the Basque Country, about whose cuisine a separate hefty volume could be written.

You will need:

4 chicken legs
2 red peppers
2 green peppers
2 onions
2 cloves garlic
50 g butter
150 ml white wine
150 ml chicken broth (or just water)
2 tablespoons olive oil
salt pepper

Cut the pepper, onion and garlic into thin slices. Melt the butter and olive oil in a cauldron and fry the vegetables and chicken legs in it for a few minutes until they are covered with a thin crust. Transfer the entire contents of the cauldron to another container, and pour the broth and wine into the cauldron, bring them to a boil and put the vegetables and chicken into it again. Salt and pepper. Leave the cauldron on low heat for a little over an hour. Best served with mashed potatoes.

Lorraine quiche

Preparation: 15 minutes, baking: 35 minutes

Behind the creepy name is bacon pie, and it's the perfect dish when you need to whip up something quick. Like onion soup, quiche is one of the most famous and frequently eaten simple dishes in France.

You will need:

200 g smoked bacon slices
3 eggs
250 ml milk
250 ml cream
20 g butter (to grease the baking tray)
125 g grated hard cheese
packaging of ready-made shortcrust pastry

Grease a baking sheet with oil, place shortbread dough on it and run a fork through the dough. Bake the dough in the oven at 180 degrees for about five minutes and let it cool. Place bacon slices on dough. Beat eggs with milk, cheese and cream, pepper, add grated nutmeg if desired and pour the resulting mixture over the dough. Bake in the oven for another half hour. Hot or cold, Lorraine quiche tastes the same.

Apple juice cream

Preparation: 15 minutes, preparation: 20 minutes, cooling: 3 hours

And finally, an elementary dessert originally from the French Alps. In theory, to prepare it you need to use certain apples from the Savoy region, but we can get by just fine with what we have on hand.

You will need:

6 eggs
70 g sugar
110 g butter
1 large apple (for example, Idared variety)
200 ml apple juice

Beat eggs with 50 g of sugar until smooth. Add apple juice and mix thoroughly. Stir the apple mixture over low heat until it turns into cream. Pour the cream into small containers and leave in the refrigerator for several hours. Peel the apple, cut into small cubes and heat in a frying pan along with the remaining sugar and butter. Decorate the cream pots with sweet apple cubes.

That's all. No gourmet cheeses, no unknown seafood, no jewelry confectionery. Bon appétit!

Chicken roll with cheese and nuts: composition chicken breast - 500 gr. hard cheese - 100 gr. walnuts - 100 gr. egg - 1 pc. breadcrumbs - 3 tbsp. spoons salt, pepper - to taste. Chicken roll with cheese and nuts: preparation method Beat the chicken breast. Cut the cheese into cubes. Walnuts […]

Quick aspic: composition: 1 kg of bones, 4 liters of water, 500 g of ham, 1 pack of gelatin and 1-2 carrots. 2-3 onions, 1 parsley root, 2-3 bay leaves. 3 eggs, 3-5 peas of allspice, parsley, salt to taste. Quick aspic: method of preparation Boil the bones with carrots, parsley root, allspice and bay leaf. The finished broth is filtered, gelatin, [...]

Aspic tongue: composition 600 g of tongue, 2-3 liters of water, 150 g of meat jelly, 5 hard-boiled eggs and 1 onion, 1 parsley root, 1 bunch of dill, 3 bay leaves, 6 allspice peas, salt to taste. Aspic tongue: method of preparation Beef tongue is washed, soaked in cold water for 2-3 hours, changing the water periodically. Cooked in […]

Pork in a pot: ingredients 200 g pork belly, 1 liter of water, 2 potatoes, 1 carrot, half a turnip. 2 parsley roots, 1 onion, 2 pickles, 1 bay leaf. 1 bunch of parsley, 6 allspice peas, salt to taste. Pork in a pot: cooking method Pork belly is cut into small pieces, placed in a saucepan with boiling […]

Jellied pig with lemon: composition Pig carcass, 3-4 liters of water, 2 carrots, 1 parsley and celery root. 1 lemon, 2 eggs, salt and pepper to taste. Piglet aspic with lemon: method of preparation The carcass of the piglet is boiled in salted water with roots, cooled, cut into small pieces and placed in molds. Decorate with slices of lemon and carrots. […]

Marinated chicken baked in batter: ingredients: 300 g chicken fillet, 2 liters of water, 2 eggs, 2 onions and 3 cloves of garlic. 1 bunch of parsley, 3 tbsp. spoons of flour, 2 tbsp. spoons of butter, citric acid on the tip of a knife, salt and pepper to taste. Marinated chicken baked in batter: cooking method Chicken fillet […]

Chicken in jelly: composition 400 g chicken, 1 glass of water, 1 pod of pickled red pepper, 2 pickled cucumbers. 2 onions, 1 teaspoon of gelatin, salt and pepper to taste. Chicken in jelly: method of preparation Rub the processed chicken with salt and pepper, fry until golden brown and cool. The chicken is then decorated with pickled peppers, chopped onion rings, pieces of salty […]

Turkey stuffed with veal liver: composition Turkey carcass, 450 g veal liver, 100 g boiled veal tongue and 1 onion. 1 carrot, 6 truffles, 1 bay leaf, 2 slices of white bread and 7 allspice peas. In addition, 1 celery and parsley root, 1 glass of milk and 1 glass of red wine. 0.5 cups ghee, […]

Everything you wanted to know about French food but were afraid to ask.

Recipe

Quantity: 12 pieces

Ingredients:

• 250 g buckwheat flour;
• 3 large eggs;
• 50 ml vegetable oil + extra for a shallow frying pan;
• 150 ml skim milk;
• 300 ml water;
• a pinch of salt.

Cooking method:

1. Place flour in a medium bowl. Mix it with eggs, butter, milk, water and salt.
2. Heat skillet to medium heat; pour some oil into it. Add a quarter cup of the resulting batter to the pan, spreading it over the entire surface of the pan. Cook the pancake until golden brown, adjusting the temperature to avoid burning. Fry one pancake for about 30 - 45 seconds on one side and about the same on the other. Place pancakes on a prepared plate.
3. Once you have used up all the batter and the pancakes are ready, cover them and let cool.
4. You can prepare the filling for these pancakes according to your taste. If this is one of the main dishes, then you can make a meat filling, and a sweet filling is better as a dessert dish.

Recipe

Number of servings: 6

Ingredients:

• 1 baguette, cut into slices;
• 9 tbsp. softened butter;
• 250 g cheese, finely grated;
• 8 medium-sized onions, thinly sliced;
• 1 tbsp. salt (to taste);
• 1 cup tomato puree or tomato paste.

Cooking method:

1. Toast the baguette slices and let them cool. Spread a thick layer of butter on each slice (about 5 tablespoons), then place the slices close together on a baking sheet and sprinkle each slice with half of the shredded cheese listed in the ingredients.
2. In a large saucepan, melt the remaining 4 tablespoons. butter over medium heat. Add the onion, season with salt and fry, stirring regularly. Cook until the onions are very soft and golden (about 15 minutes).
3. Place a layer of baguette slices (about a third) on the bottom of the pan. Top with a third of the onion, then pour over a third of the tomato puree. Repeat the same for two more layers. Sprinkle everything with the remaining half of the grated cheese. The pan should not be more than 2/3 full.
4. Bring 300ml water to a boil in a saucepan. Add salt. Pour the salted water very slowly into the pan containing the baguette slices until the liquid rises just to the top layer of cheese without hiding it. Depending on the size of the pan, you may need more or less water.
5. Preheat the oven to 175°C. Place the pot of soup on the stove and simmer for 30 minutes, uncovered. Then place in the oven and bake uncovered for 1 hour. The soup is ready when the surface looks like a firm, golden cake and the inside is buttery and blended. The portions are thick, but there should definitely be some liquid.

Recipe

Soufflé quantity: 4-6

Ingredients:

• 2 tbsp. finely grated hard cheese (Parmesan recommended);
• 100 g of coarsely grated hard cheese of another variety (Gruyère is recommended);
• 1 glass of whole milk;
• 2 tbsp. and 1 tsp. unsalted butter;
• 3 tbsp. unbleached plain flour;
• a pinch of paprika;
• a pinch of salt;
• a pinch of ground nutmeg;
• 4 large egg yolks;
• 5 large egg whites.

Cooking method:

1. The soufflé will need to be baked in the oven on the third shelf from the bottom. Preheat it to 200 °C. Grease 6 soufflé cups with butter. Add finely grated cheese to each mold and spread over the entire surface of the bottom and sides. Heat the milk in a small saucepan over medium-low until the milk starts to steam.
2. Next, melt the butter in a large saucepan over medium heat. Add flour and whisk until foamy, about 3 minutes (do not let mixture burn). Remove pan from heat; let stand 1 minute. Add this mixture to warm milk, whisking until smooth. Place the pan back on the hot stove and cook, whisking constantly, until thick (2 to 3 minutes). Then remove from heat, add paprika, salt and nutmeg and whisk well.
3. Add the egg yolks one at a time, beating after each yolk is added. Transfer the mixture from the pan to a large plate and let sit, covered, at room temperature until lukewarm.
4. Using a mixer, beat the egg whites in another large bowl until stiff but not too dry. Drop a quarter of the whites into the lukewarm soufflé base and stir. Pour the remaining whites into 2 additions, gradually sprinkling with coarsely grated cheese. Place the batter into the prepared pans.
5. Place them in the oven and immediately reduce the temperature to 190°C. Leave the soufflé in the oven until it rises and the top is golden brown; approximately 25 minutes (do not open the oven for the first 20 minutes). Serve immediately when ready.

Recipe

Ingredients:

• 250 g Camembert;
• 1 clove of garlic;
• a few leaves of fresh rosemary;
• olive oil;
• small pieces of stale bread;
• 1 pinch of sea salt;
• 1 small handful of dried cranberries;
• 1 small handful of nuts.

Cooking method:

1. Cut off the top part of the cheese, put finely chopped garlic and rosemary on it, drizzle with olive oil and bake for 15-20 minutes in an oven preheated to 180°C.
2. Cut the stale bread into small cubes and thread them onto rosemary sprigs. Drizzle the bread skewers with olive oil, add salt and place in the oven with the cheese.
3. Finely chop the dried cranberries and nuts, stir and place in a small bowl.

Note: To enjoy a truly French taste, dip a piece of crusty bread into the cheese and then into the cranberries and nuts.

Recipe

Ingredients for the seasoning bouquet:

• 1 sprig of thyme;
• 1 bay leaf;
• parsley;
• 6 peppercorns;
• 2 cloves minced garlic;
• 3 cloves of garlic, tied in cheesecloth.

Main ingredients:

• 2 cups finely chopped onions;
• 2 tablespoons olive or vegetable oil;
• 6 glasses of meat broth;
• 1.0-1.2 kg veal tenderloin, cut into cubes;
• 1 stalk of celery, cut into strips;
• 1 large carrot, peeled and cut into thick slices;
• 1 small leek, cut into 4 pieces;
• 1 teaspoon coarse salt;
• 5 tablespoons flour;
• 2 tablespoons vermouth;
• 2 tablespoons of cognac;
• 3 egg yolks;
• ½ cup heavy cream;
• 2 cups chopped mushrooms;
• 1 tablespoon lemon juice;
• salt and pepper to taste.

Cooking method:

1. In a large, thick saucepan, combine the meat with a bouquet of seasonings, vegetables and broth. Simmer the veal over medium heat for about an hour and a half.
2. While the meat is stewing, fry the onion in hot olive oil and pour ½ cup of broth over it. When the onion is browned, reduce the heat and, stirring constantly, continue to simmer until the sauce thickens, then remove the pan from the heat.
3. Strain the finished broth, place the pieces of veal and vegetables in a colander and rinse them from spices. Pour the strained broth over the meat and vegetables and cook for another 15 minutes over very low heat, avoiding boiling.
4. Remove the meat from the broth and strain the broth through a colander.
5. Place the meat and glazed onions in a clean saucepan, melt 4 tablespoons of butter, add flour and, stirring constantly, simmer over medium heat for several minutes. Slowly pour the broth into the pan in several portions, then add vermouth and cognac. Cook the sauce over medium heat for 10 minutes, stirring constantly. Finally, add the chopped mushrooms and lemon juice to the pan and cook for another 10 minutes.
6. Take 1 cup of ready-made hot sauce, beat the egg yolks with cream and pour into it
7. Add the resulting creamy sauce to the pan with the meat and cook it over low heat, stirring occasionally. The egg white should not curdle, so do not allow the sauce to boil with the meat. When the dish is ready, salt and pepper the meat.
8. Serve Blanquette de Vaux with noodles, rice or potatoes on the side.

Recipe

Ingredients:

• ¼ cup flour;
• ¼ teaspoon salt;
• ¼ teaspoon freshly ground black pepper;
• 4 fillets of sole;
• 4 tablespoons butter;
• 2 teaspoons fresh lemon juice;
• 1 teaspoon chopped parsley.

Cooking method:

1. Mix flour, salt and pepper. Dip the fish fillet on both sides into the flour mixture so that the sole is evenly coated with batter.
2. In a large skillet over medium heat, melt 1 tablespoon butter. Place the fish in hot oil and fry it on each side for 3 minutes.
3. Place the fish on a platter and cover with foil.
4. Add the remaining oil to the pan and increase the heat. When the oil turns brown (about 3-4 minutes), add lemon juice and parsley to the pan. Pour the prepared oil onto the fish and serve immediately.

7. Potofyo soup

Recipe

Ingredients:

Brine:

• ½ cup salt;
• ¼ cup sugar;
• 1 teaspoon ground black pepper;
• 1 bay leaf;
• 900 grams of beef brisket;
• 3 rib bones.

Bouquet of seasonings, meat and vegetables:

• 1 head of garlic, cut crosswise;
• 10 sprigs of parsley;
• 10 sprigs of thyme;
• 1 bay leaf;
• 3 whole cloves;
• 1 teaspoon black pepper;
• 3 long brain bones;
• 900 grams of oxtails;
• 900 grams of beef bones;
• 450 grams of veal bones;
• 450 grams of veal brisket;
• 5 large carrots, peeled and chopped;
• 2 stalks of celery, cut into thick slices;
• 1 onion, cut into several pieces;
• 450 grams of garlic sausage;
• 2 rutabaga, peeled and chopped (can be replaced with parsnips or potatoes);
• 450 grams of Chinese cabbage (cut the head in half);
• 450 grams of potatoes.

Sauce and side dish:

• ½ cup olive oil;
• ¼ cup finely chopped parsley;
• ¼ cup finely chopped fresh green onions;
• ¼ cup finely chopped fresh tarragon;
• ¼ cup sour cream;
• 2 tablespoons chopped white horseradish;
• mustard beans;
• mild mustard;
• toasted slices of bread.

Cooking method:

1. In a medium saucepan, combine 8 cups water with the salt, sugar and spices from the brine, heat and stir constantly until the sugar is completely dissolved. Cool the brine to room temperature, add the brisket and ribs and refrigerate for 8-12 hours. After this, remove the meat from the brine, rinse and set aside on a plate.
2. Place all the spices from the bouquet of seasonings on gauze folded in three and tie with a rope. Wrap the brain bones in another piece of gauze and also tie with string.
3. Place brisket, ribs, herb bouquet, marrow bones, oxtails, beef and veal bones, 2 chopped carrots, celery and onion in a large pot. Add water until it completely covers the meat. Bring the meat to a boil, skimming off any foam and fat, then reduce the heat and simmer for about 2.5 hours.
4. Transfer the ribs to a baking dish, pour 4 cups of the hot broth from the pan over them, and cover with foil.
5. Add the sausage to the pan and continue to cook the meat until cooked through (about 30-40 minutes).
6. Transfer the sausage, brisket, oxtails and marrow bones to the ribs in the baking dish.
7. Strain the broth into another pan, add rutabaga, cabbage, potatoes and 2 pieces of carrots. Simmer the vegetables over low heat until tender (about 30 minutes).
8. Make salsa verde by mixing olive oil, herbs and garlic in a small bowl. Season the sauce with salt and pepper. In another bowl, combine sour cream and horseradish.
9. Serve the meat on the table along with vegetables drenched in broth and pieces of toasted bread. Serve separately with mustard, horseradish in sour cream and salsa verde.

Recipe

Number of servings: 4

Ingredients:

• 2 tsp olive oil;
• 2 chicken legs (drumstick + thigh), skinned;
• 1 onion, chopped;
• 2 cloves garlic, chopped;
• 50 g white wine;
• 2 red bell peppers, peeled and diced;
• 400 g tomato paste;
• a pinch of paprika;
• a pinch of thyme;
• salt and pepper to taste.

Cooking method:

1. Heat olive oil in a deep saucepan over medium heat. Roast the chicken for about 8 minutes. Remove from the pan and let stand. Cast off excess fat if necessary.
2. Then place the pan back on the hot stove and add the onion and garlic; cook for 1 minute. Always make sure nothing burns.
3. Add the wine and scrape the bottom of the pan with a wooden spoon or spatula.
4. Add bell pepper, tomato, paprika, thyme, salt and pepper. Mix and place chicken in pan.
5. Reduce temperature, cover and simmer until chicken is cooked through, about 30 minutes. Rice is a good side dish.

Recipe

Ingredients:

• approximately 1 kg of peeled tomatoes (San Marzano variety is recommended);
• 0.5 liters of tomato paste (optional);
• 4-6 whole roasted sweet red peppers;
• 10-15 cloves of fresh garlic, sliced;
• 1.5 whole onions, cut into strips;
• 3-4 large eggs;
• 2 tsp paprika;
• 1 tsp chili seasonings;
• 2 bay leaves;
• 1 tsp salt;
• 1 tsp crushed black pepper;
• 1 tsp sugar (optional);
• 1 glass of olive oil;
• 6-8 slices of bread or loaf, rubbed with olive oil.

Cooking method:

1. Preheat the stove to 230°C.
2. Prepare chopped onion, garlic and red pepper.
3. Fry the onion and garlic in olive oil over medium heat until translucent (5-7 minutes).
4. Add spices and fry until the aroma of the spices becomes strong.
5. Add the diced tomatoes, then add the roasted red peppers.
6. Add bay leaves and season to taste with salt and pepper.
7. Reduce temperature to low and simmer for 25-30 minutes. Add more seasonings if necessary.
8. Place about 2 bowls of prepared mixture in skillet.
9. Prepare the egg spaces with a spoon and crack one egg into each of them.
10. Cook for 7-10 minutes until the egg whites are set but the yolks are still runny.
11. Slice and fry slices of bread and serve with the dish.

10. Duck breast with peaches

Recipe

Ingredients:

• 2 large duck breasts;
• 2 peaches, peeled and chopped;
• 5 large potatoes;
• 6 finely chopped garlic cloves;
• 2 handfuls of chopped parsley;
• 1 tablespoon butter;
• salt and pepper to taste.

Cooking method:

1. Fry the chopped potatoes in butter for 8-10 minutes and set them aside.
2. Place 2 duck breasts in a large, cold skillet over medium heat. Every 5 minutes, pour the rendered duck fat into a bowl. Cook the breast until done (about 25-30 minutes).
3. Pour 8 tablespoons of duck fat over the potatoes in the frying pan and continue to fry until tender, season with salt. Transfer the finished potatoes into a baking dish, mash with a large spoon and place in an oven preheated to 180°C for 5-8 minutes.
4. In a separate pan, fry the peaches and garlic in a spoonful of duck fat for 3 minutes.
5. Remove the potatoes from the oven, place them on a serving plate, and garnish with finely chopped parsley, fried garlic and peaches. Slice the duck breast, season with salt and pepper and serve all together.

Recipe

Ingredients:

• 1 duck, gutted and feathered;
• 300 grams of coarse salt.

Cooking method:

1. Cut the duck into large pieces - legs, chest, wings and necks. Trim off any fat and place in a separate bowl. Remove the skin from the neck and place it in the fat. Cleanse your stomach. Place all portioned pieces in a bowl and mix well with coarse salt. Cover with a towel and refrigerate for 12 hours.
2. Cut the skin and fat into very small pieces. Pour 50 ml of water into a saucepan, bring it to a boil, add fat and simmer over low heat for about an hour and a half. Strain the liquid fat through a sieve and keep in a cool place.
3. Use a cloth to remove excess salt and juices from the duck. Place the meat in a pan and pour in fat until it completely covers the duck. If there is not enough fat, then the meat must be divided into two portions and cooked sequentially. Cook the meat in the fat until tender (about 1 hour).
4. After the meat has cooled, place it in jars, filling it with fat, and close the lid.
5. Confit should be stored in a cool place. Before serving, fry the duck until golden brown on both sides.

Recipe

Ingredients:

• 40 cloves garlic (3 - 4 heads), unpeeled;
• 1 whole chicken (a little over 1.5 kg), washed (without entrails);
• 2 tbsp. butter at room temperature.

Cooking method:

1. Preheat oven to 250°C. Place the garlic in a medium bowl, cover with another bowl of the same size. Combine bowls tightly and shake well, about 30 seconds, to soften. Then clean and let it sit for a while.
2. Place chicken in a large skillet or roasting pan. Rub 1 tbsp over the entire surface. butter, season with salt and pepper. Add thyme, garlic and grease the pan with a tablespoon of butter.
3. Fry, occasionally basting the chicken with gravy and stirring the garlic. Then insert the garlic into the thickest part of the thigh (avoiding the bone), lower the temperature to 75°C and cook for another 45 - 60 minutes.
4. Place on a plate and leave for 10 minutes. Cut into portions and serve with garlic and remaining gravy.

Recipe

Ingredients:

• 0.5 kg potatoes, peeled and cut into large pieces;
• coarse salt and freshly ground black pepper;
• 100 ml milk, heated;
• 4 tbsp. unsalted butter;
• 100 g processed cheese, grated;
• toasted baguette slices for serving.

Cooking method:

1. Cook the potatoes in well-salted water and bring to a boil, about 20 minutes.
2. Drain the water and mash the potatoes. Place the pan with potatoes on the stove at low temperature and add milk, stir. Add butter and stir until completely melted.
3. Remove from heat and add cheese; stir until the cheese has melted. Season with salt and pepper. Place on a plate and add more butter if desired. Serve with toast.

Recipe

Ingredients:

• 1 kg of peeled potatoes;
• 200 g bacon, cut into small cubes;
• 1 medium sized onion, thinly sliced;
• a glass of dry white wine;
• salt to taste;
• pepper to taste;
• 450 g hard cheese, thinly sliced ​​or grated.

Cooking method:

1. Preheat the oven to 175°C. Before doing this, boil the potatoes, then remove from the heat, drain and let cool until the potatoes are at room temperature. Cut the potatoes into small cubes and let stand.
2. Then fry the bacon at high temperature until crispy. Add bacon and drain off excess oil, reserving only 1 tablespoon. fat in a frying pan and fry the onion in it. Cook at medium-high temperature for about 5 minutes, until golden brown. Then add the bacon and wine to the onions and cook for another 5 minutes, stirring. Add potatoes and season with salt and pepper.
3. Remove the potato mixture from the heat and place half of it on a baking sheet. Sprinkle cheese on top, then pour remaining half of potato mixture over top. Sprinkle the top with the remaining cheese. Bake in a hot oven for 20 minutes, or until golden and bubbly. Serve hot.

Recipe

Base ingredients:

• 12.5 ml milk;
• 30 g butter, cut into large cubes;
• 60 g flour;
• 1 egg.

Ingredients for minced meat:

• 300 g pike perch fillet;
• 50 ml chilled cream;
• 2 egg whites;
• 2 teaspoons salt;
• pepper to taste;
• grated nutmeg.

Ingredients for the sauce:

• 2 lobster heads (or 6 shrimp heads);
• 1 medium onion;
• 1 medium carrot;
• 2 cloves of garlic;
• 1 sprig of fresh thyme;
• 50 g tomato paste;
• 35 ml cognac;
• 25 ml olive oil;
• 5 ml white wine;
• 75 ml cream;
• 2 or 3 tablespoons vermouth;
• salt and pepper to taste.

Liquid for quenelles:

• 1 liter of fish broth.

Cooking method:

1. Prepare the base for the quenelles. Pour milk into a saucepan, add butter and bring to a boil. Pour flour into boiling milk and cook over low heat for another 3-4 minutes, stirring constantly. Remove the pan from the heat, add the egg, stir and set the finished base aside.
2. Make minced meat. Place the chopped fish in a large bowl, add salt and spices. Grind the fish together with the base in a blender for 3-4 minutes, add the egg whites and mix well. Then mix the cream into the minced meat, beat it until smooth and put it in the refrigerator for 1.5-2 hours.
3. Prepare the sauce. To do this, peel and cut the onions and carrots into large cubes. Heat the olive oil in a large saucepan and add the shrimp heads, crushing them with a pestle. Place vegetables, garlic, thyme and tomato paste in a saucepan, add cognac, white wine and add water. It should lightly cover the vegetables. Bring the sauce to a boil and simmer until reduced by three-quarters (about 30 minutes). Add cream to the sauce, bring it to a boil and strain through a fine sieve. Season the finished sauce and add salt.
4. Remove the minced meat from the refrigerator. Prepare a dish and a small pan of boiling water. Place a spoon in boiling water, scoop out a small amount of minced meat and form quenelles using a second spoon. Then use the same spoon to remove the quenelles and place on a plate.
5. Heat the fish broth in a saucepan, without letting it boil, and place the quenelles in it. Simmer them over low heat for 8 minutes. Using a slotted spoon, turn the quenelles over and cook for another 8 minutes.
6. Heat the sauce in a saucepan, add vermouth. Before serving, place the prepared quenelles in a heatproof dish, pour over the sauce and heat in the oven for 2 minutes.

16. Fish soup with croutons and garlic sauce “Ruy”

Recipe

Ingredients for fish soup:

• ¼ cup olive oil;
• 1 large onion;
• 2 leeks, thinly sliced;
• 1 fennel root (can be replaced with stalked celery), cut into thin strips;
• 2.4 liters of water;
• 1.3-1.5 kg of fish;
• 450 grams of chopped tomatoes;
• 1 tablespoon of tomato paste;
• 3 cloves of garlic;
• parsley;
• thyme;
• Bay leaf;
• a pinch of saffron;
• ½ teaspoon cayenne pepper;
• orange zest;
• 1 tbsp. spoon of cognac;
• 100 grams of boiled vermicelli (optional);
• 200 grams of grated hard cheese.

Ingredients for croutons with sauce:

• sliced ​​baguette (40 slices);
• 1.5 cups diced loaf without crust;
• ½ cup fish broth;
• 4-5 cloves of garlic;
• 1 teaspoon salt;
• ½ teaspoon ground chili pepper;
• a pinch of saffron;
• 1 egg yolk;
• black pepper to taste;
• 1¼ cups olive oil;
• 5 tbsp. spoons of butter.

Cooking method:

1. Sauté leeks and fennel over medium heat. Then add water, fish, tomatoes, tomato paste, garlic, seasonings and salt to the pan. Simmer the broth over medium heat for 45 minutes, then add orange zest and cognac and cook for another 8 minutes.
2. Strain the broth and discard the bones, heads and orange zest. Grind the rest of the contents in a blender until pureed or rub through a sieve.
3. Soak the sliced ​​loaf in fish broth. Mash the garlic in a mortar with salt and squeeze the bread. Combine soaked bread, garlic, spices, egg yolk in a blender bowl and grind at medium speed. Pour 1 cup of olive oil into the mixture, stir and refrigerate for 1 hour. The finished sauce can be stored in a cool place for a week.
4. In a large skillet, melt the butter, add ¼ cup olive oil and sauté the garlic. When the garlic is browned, remove it from the boiling oil.
5. Rub each bread slice with butter and fry until golden brown.
6. Serve fish soup with croutons spread with sauce and grated cheese.

Recipe

Ingredients:

• 50 grams of butter;
• 1 tablespoon olive oil;
• 3 large onions, peeled and thinly sliced;
• 2 cloves garlic, minced;
• 1 bay leaf;
• 1 sprig of fresh thyme;
• 1 tablespoon of washed capers (can be replaced with pickled gherkins);
• ¾ cup flour;
• 30 g butter (optional);
• ¾ cup buttermilk;
• ½ cup black olives;
• 20 anchovy fillets, cut in half.

Cooking method:

1. Heat the butter and olive oil in a large saucepan, add the onion, garlic, bay leaf and thyme. Simmer this mixture over low heat for 30 minutes, stirring occasionally.
2. Remove the bay leaves and thyme from the pan and add the capers.
3. Sift the flour into a bowl and stir in the melted extra butter and buttermilk. Knead soft dough.
4. Roll out the dough into a rectangular shape and place on a baking sheet. Place the onion filling on the rolled out layer and garnish with olives and anchovies, placing them in a diamond shape. Bake the pizza in a preheated oven at 220°C for 30 minutes.

Recipe

Soup ingredients:

• 450 g white beans, soaked for 4-8 hours;
• 60 ml olive oil;
• 4 chopped onions;
• 2 leeks, thinly sliced;
• 4 thinly sliced ​​celery stalks;
• 3 liters of water;
• 4 potatoes, diced;
• 1 bouillon cube (optional);
• 100 grams of small stars (or other small pasta);
• 3 small zucchini, diced;
• ½ cup finely chopped chard (or regular beet tops);
• salt to taste.

Ingredients for pesto:

• 1 tbsp. a spoonful of chopped garlic;
• ¾ teaspoon sea salt;
• 60 g basil leaves, finely chopped;
• 1 tomato, diced;
• 60 ml olive oil;
• 60 g grated hard cheese.

Cooking method:

1. Heat the oil in a large saucepan and sauté the onions, leeks and celery for 5 minutes. Then put the beans in the pan, add water, bring to a boil and cook for about 15 minutes. Add tomatoes and potatoes to the pot with beans and cook the soup for another 15-20 minutes. At the very end, add the stars, bouillon cube (optional), zucchini and beets to the soup, add salt and cook until tender (about another 5 minutes).
2. While the soup is cooking, make the pesto. Grind the garlic and salt in a mortar or blender, add basil and stir until smooth. Place the tomatoes in a blender bowl and add olive oil in several additions. Add the cheese to the pesto, mix and put in the refrigerator.
3. When serving, add 1 tablespoon pesto to each bowl of soup.

Recipe

Ingredients:

• ½ cup olive oil;
• 1 tbsp. a spoonful of Herbs de Provence seasoning;
• 6 cloves garlic, peeled and minced;
• 2 onions, cut into 4 parts;
• 1 bay leaf;
• 2 zucchini, cut into thick slices;
• 1 medium sized eggplant, cut into thick slices;
• 1 red pepper, peeled and cut into 4 pieces;
• 1 yellow pepper, peeled and cut into 4 pieces;
• 10 pickled tomatoes;
• salt and freshly ground black pepper to taste;
• 1 tbsp. a spoonful of chopped fresh basil leaves;
• 1 tbsp. spoon of chopped fresh parsley.

Cooking method:

1. Preheat oven to 200°C. Add the oil, herbes de Provence, garlic, onion and bay leaf to the Dutch oven, cover and cook, stirring, until softened, about 10 minutes.
2. Add vegetables to the roasting pan, season and add salt. Bake the ratatouille in the oven until done (about an hour and a half).
3. Garnish the ratatouille with herbs and serve in a beautiful serving dish.

Recipe

Ingredients for the dough:

• 1 glass of lukewarm water;
• 2 and ½ tsp. or 1 packet of dry yeast;
• 2 ½ cups unbleached flour;
• 1 tsp salt.

Top filling ingredients:

• 2 medium-sized onions, thinly sliced;
• 1 cup of cottage cheese;
• 1 glass of sour cream;
• salt and freshly ground black pepper to taste;
• 350g bacon, peeled, cut into very thin strips.

Cooking method:

1. Combine water, yeast and one cup of flour in a large, deep bowl. Stir well and let sit until the yeast rises (about 5 minutes).
2. Add salt, then start adding the remaining flour, gradually until the dough becomes too thick. Place the dough on a lightly floured prepared work surface and begin kneading, adding more flour if the dough is too sticky. Knead until the dough is tender (about 10 minutes).
3. Once done, place the dough in a large bowl, cover, and let the dough rise at room temperature until doubled in size (about 1 hour).
4. Press the dough down and let it double in size, also cover (about 1 hour).
5. Preheat the oven to 230 degrees.
6. Combine onion, cottage cheese, sour cream, salt and pepper and let sit for 15 minutes to soften onion.
7. Roll out the dough into a rectangle the size of the baking sheet, then place the dough on it.
8. Spread the onion mixture all the way to the edges of the dough and sprinkle evenly with the bacon and pepper.
9. Bake until the dough is crispy (15 - 20 minutes). Serve immediately.

21. Cheese balls

Recipe

Ingredients:

• 6 tbsp. unsalted butter, cut into pieces;
• ¾ tsp salt;
• a handful of nutmeg;
• 1 and ¼ cups flour;
• 4 large eggs;
• 200 g grated cheese;
• ½ tsp. freshly ground black pepper;
• 1 large egg yolk.

Cooking method:

1. Preheat oven to 200°. Bring the butter, salt, nutmeg and 1 cup water to a boil in a medium saucepan, stirring until the lard has melted. Remove from heat, add flour and stir.
2. Cook the mixture over medium heat, stirring well with a wooden spoon, until the mixture releases from the sides of the pan and forms a ball (about 2 minutes). Continue cooking, stirring, until a dry film forms on the bottom and sides of the pan and the dough is no longer sticky (2 minutes more). Remove the pan from the heat and let the dough cool slightly (2 minutes). Mix the eggs together by beating them one by one. Add cheese and pepper.
3. Place the dough in a piping bag fitted with a 1.5cm round top (or use a plastic bag with a 1.5cm hole made in the corner). Place parchment paper on the baking sheet before forming balls. Make balls approximately 3 cm in diameter at a distance of 5 cm from each other. You should have 2 baking sheets filled. Whisk the egg yolk and 1 tsp. water in a small bowl; Rub the balls with the egg mixture.
4. Leave the balls in the oven until they are puffed and golden and check that they are dry in the center (they should appear hollow when ready). Cooking time is 20–25 minutes.
5. Note: The dough can be made 4 hours ahead of time. Cover and refrigerate. The balls can be baked up to 2 hours ahead of time, just reheat before serving.

Recipe

Ingredients for the dough:

• 1¾ cups flour;
• ¼ teaspoon coarse salt;
• ¼ cup coarsely chopped rosemary or thyme (optional);
• 9 tablespoons cold butter;
• 1 egg plus 1 beaten egg yolk;
• 3 tablespoons ice water.

Filling ingredients:

• 300 grams of bacon, cut into thin strips;
• 3 eggs;
• 2 cups heavy cream;
• ¾ teaspoon coarse salt;
• ¼ teaspoon freshly ground pepper.

Cooking method:

1. Combine flour, salt and herbs in a blender bowl, add butter. In a separate bowl, beat the egg mixture with water and pour it into the bowl with the dough. Knead the dough, form it into a ball, wrap it in cling film and refrigerate for at least 30 minutes.
2. On a lightly floured surface, roll out the dough to a thickness of 6mm. Using a round pan, cut out a circle of dough with a diameter of 30 cm, carefully fold the edges, transfer to a baking dish and put in the freezer for 30 minutes to fix the shape.
3. Place a sheet of parchment paper on the pie, cover it with dried beans and bake in an oven preheated to 200°C for about 20 minutes. Then remove the parchment with beans and bake the pie for another 10 minutes until golden brown. Remove the pan from the oven and leave the cake to cool.
4. Fry bacon over medium heat until golden brown, 10 minutes. Transfer cooked bacon strips to a paper towel.
5. Beat eggs with cream, salt and pepper. Pour the egg mixture into the pie and decorate it with bacon strips. Bake the pie in the oven until golden brown, 30 minutes.

Cook deliciously, and most importantly - quickly!

Salad with champignons and tomatoes © Depositphotos

In the frantic pace of life, there is often no time left for rest, and if you spend hours at the stove, then you won’t even want to eat. We need food, because it brings energy and pleasure, so we offer you a selection of recipes where you will need literally 15 minutes to prepare dishes.

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Egg, Bacon and Parmesan Salad

Salad with egg, bacon and parmesan © Depositphotos

Ingredients:

• White bread - 150 g
• Romaine salad - 300 g
• Chicken egg - 4 pcs.
• Garlic - 8 g
• Bacon - 70 g
• Lemon - 60 g
• Parmesan - 25 g
• Ground black pepper - to taste
• Sea salt - to taste
• Olive oil - 25 ml.

Preparation:

1. Crush, peel and finely chop half the garlic. Cut the crust off the bread and tear it into pieces with your hands.
2. Drizzle with oil and sprinkle with garlic, salt and pepper the bread and bake in the oven for about 5-7 minutes.
3. Boil the eggs.
4. Grate the cheese, finely chop the bacon and squeeze in lemon juice.
5. Mix the juice with oil and the remaining garlic, pepper.
6. Tear the lettuce leaves, pour in the dressing, then add bacon, bread, Parmesan and eggs. Mix.

Baked apples with honey and nuts

Baked apples with honey and nuts © Depositphotos

Ingredients:

• 6 medium sour apples
• 1 small cup walnuts
• 3 tablespoons honey
• 1 tablespoon sugar

Preparation:

1. Wash the apples, cut off the top and cut out the core and pulp from the inside of the apple.
2. Mix honey with chopped nuts. Place inside an apple.
3. Bake in the oven at 180 degrees for 15-20 minutes.

Spicy salmon with asparagus

Spicy salmon with asparagus © Depositphotos

Ingredients:

• Ground cumin - 0.5 tsp.
• Ground chili - 0.5 tsp.
• Salt - 2 tsp.
• Olive oil - 2 tbsp. l.
• Salmon fillet - 4 pcs.
• Asparagus - 400 g.
• Lemon juice 2 tsp.

Preparation:

1. Mix dry ingredients.
2. Grease the baking sheet and salmon fillets with oil. Bake for 8-10 minutes in the oven at 160 degrees.
3. Sprinkle half of the spices over the fish.
4. Boil asparagus for 2-3 minutes.
5. Mix lemon juice with spices, juice on a baking sheet and pour over asparagus and fish.

Omelet with vegetables and cheese

Omelette with vegetables and cheese © Depositphotos

Ingredients:

• Eggs - 3 pcs.
• Medium tomato - 1 pc.
• Large champignon - 1 pc.
• Mozzarella - 1/4 pcs.
• Any Dutch cheese - 20 g
• Parmesan - 1 tsp.
• Salt, pepper - to taste
• Olive oil - 1 tbsp. l.
• Milk - 30 g
• Basil (fresh or dried) to taste

Preparation:

1. Mix eggs with milk and beat.
2. Pour the egg mixture into a hot frying pan with oil. Add salt.
3. Chop the mushroom and tomato and add to the pan.
4. First add the mozzarella, then grate the Dutch cheese, cover and simmer for 5 minutes.
5. At the end, grate Parmesan cheese onto the finished omelette and sprinkle with basil.

Pasta with seafood in cream

Pasta with seafood in cream © Depositphotos

Ingredients:

• 400 g linguine pasta,
• 500 g sea cocktail,
• 300 ml cream,
• 2 cloves of garlic,
• 2-3 shallots,
• Olive oil,
• Salt, pepper, nutmeg,
• Basil

Preparation:

1. Chop the onion and garlic.
2. Cook the pasta al dente.
3. Fry the onion and garlic in oil until soft, add cream, salt, pepper, add nutmeg and simmer a little over the heat.
4. Add seafood to the sauce and heat for 5 minutes.
5. Add pasta to sauce, stir and heat for a minute.
6. Garnish with basil.

Mushroom cream soup

Cream of mushroom soup © Depositphotos

Ingredients:

• Champignons - 400 g.
• Butter - 10 g.
• Cream 10% - 125 g.
• Small onion - 1 pc.
• Bread - 2 slices
• Salt, pepper - to taste

Preparation:

1. Throw the champignons into boiling water, boil for 5 minutes, add salt.
2. Grind 2/3 of the mushrooms in a blender, add the onion and 0.5 tbsp. mushroom broth.
3. Boil the mixture for 7 minutes with butter, add cream and bring to a boil.
4. Add spices and garlic. Let it brew for a minute.

Pork in sweet and sour sauce

Pork in sweet and sour sauce © Depositphotos

Ingredients:

• 500 gr. pork
• Soy sauce 100 gr.
• Canned pineapples - 300 gr.
• 1 tbsp. l. flour
• 1 tbsp. l. starch
• Tomato paste - 4 tbsp. l.
• Apple cider vinegar - 2 tsp.
• Granulated sugar 40 gr.
• Greens to choose from
• Salt pepper
• Vegetable oil for frying

Preparation:

1. Slice the pork, pour in soy sauce, add starch and flour.
2. Fry pineapples in oil, add pork.
3. Mix vinegar, tomato paste and sugar. Pour the mixture into the pan, add pineapples and simmer for about 10-15 minutes. You can add syrup from a can of pineapple.

Chinese fried rice with egg and onion

Chinese fried rice with egg and onion © Depositphotos

Ingredients:

• 1.5 tbsp. long grain rice
• 3 eggs
• 2 tbsp. l. vegetable oil
• 1 clove of garlic
• 3 pcs. feather of green onion
• 130 g boiled or frozen green peas
• 3 tbsp. l. light soy sauce
• 1 tsp. salt

Preparation:

1. Rinse the rice and dry a little. Boil until almost done.
2. Leave the rice to cool slightly (it is better to cook the rice the day before).
3. Beat the eggs and fry in a frying pan until they are ready.
   Chop the garlic and onion, heat the oil and put the rice in, heat and fry.
4. Add onion, garlic, peas and soy sauce. Stir.
5. Add eggs and salt.

Cream of spinach soup

Cream of spinach soup © Depositphotos