French poultry dishes. French cuisine - national recipes for classic and homemade dishes with photos, features of this cuisine Famous dishes of French cuisine

Are you dreaming of throwing a romantic evening in the style of a Parisian vacation, or is there a theme party coming up, but you have no ideas for the menu? Then you will definitely need our selection of recipes with colorful photos, where we tried to collect all the most popular dishes of French cuisine, from soups to desserts.

The unique treats of aristocratic courts are distinguished by their variety and sophistication, and in this element you will definitely find interesting options for yourself.

In terms of serving, any parties, gala banquets and coffee breaks are not complete without cold appetizers. And the French definitely know a lot about such dishes.

It is simply impossible to collect all the most delicious and famous treats in one article, but we are happy to offer you a couple of interesting recipes.

Cold French dishes: foie gras pate

This famous pate is made from the liver of geese that have been fed only corn throughout their lives. But in our conditions, duck liver will do for such a treat.

Ingredients

• Fresh duck or goose liver – 1.5 kg;
• White dessert wine – 75 ml;
• Black truffle – 1 pc.;
• Crushed black pepper – ½ tsp;
• Salt - to taste;

How to cook Foie Gras

1. Pour wine over the liver, soaked in cold water for 24 hours, sprinkle with salt and pepper and keep in this marinade for 2 hours.
2. We transfer the liver into a ceramic pot and place it in a heat-resistant container filled with boiling water. We cook the foie gras in a water bath in the oven at 95 o C until the liver temperature reaches 46 o C, and at such indicators we simmer the dish for another half hour.
3. Then we drain the melted fat, and put the liver itself under pressure for 1 hour, after which we put it in the cold for a day.

Before serving, the pan with the pate can be slightly heated to make the foie gras easier to remove. Serve the finished dish thinly sliced.

These small snack sandwiches can be prepared with any meat, fish, cheese, vegetable and fruit ingredients. But this option is one of the most popular and original, and will perfectly emphasize the status of your banquet.

Ingredients

• Turkey ham – 0.2 kg;
• Hard cheese – 0.2 kg;
• Pineapples in syrup cubes – 200 g;
• Bread toast – ½ pack;
• Butter – 80 g;

How to make canapes

1. Apply butter to the bread in an even layer, and place a slice of cheese the size of the bread and ½ the thickness of the bread toast on top. Then top with more buttered toast and then the ham.
2. Using a very sharp knife, carefully cut the resulting sandwich into square sandwiches the size of pineapple cubes.
3. We first place the pineapple on the skewer, and then the canapé, so that the fruit piece is on top.

Gourmet salad “Grand Paris” with shrimps

There are many excellent salad recipes in the culinary repositories of French cuisine. The main advantage of French snacks is their simplicity with great taste. And this salad perfectly demonstrates this truth.

Ingredients

• Peeled boiled shrimp – 0.2 kg;
• Hard-boiled eggs – 3 pcs.;
• Fresh cucumber – 2 fruits;
• Canned corn - ½ can;
• Salt - to taste;
• Mayonnaise – 4 tbsp;

1. Chop fresh cucumbers into strips and eggs into cubes.
2. Mix corn grains, eggs, cucumber, shrimp in a salad bowl, season the salad with mayonnaise and add salt to taste.
3. Serve the salad in portions in glasses, garnishing them with shrimp around the edge.

Also on the Povarenok website you can find other popular recipes for French salads.

• French mistress

The French cannot live without first courses. There are incredibly many varieties of soups in their culinary archive. And we can say with confidence that the best hot stews are prepared in the country of the Eiffel Tower. Even the much-loved cream soup we again owe to French masters who simply adore such dinners.

• For example, “Saint Germain” - pureed vegetable soup with green peas or the extravagant melon cream soup “Potage-omelon”.
• Julienne soup is very popular in Paris. No, this is not the julienne with mushrooms that we are used to cooking in cocotte makers. It is usually prepared from fish or meat.
• A light soup made from several types of fish - Bouillabaisse - is often served in restaurants.
• A very interesting milk soup “Eclair” with vermicelli, cheese and egg.

And today we would like to present to you several recipes for very famous soups from the French menu, which you can easily prepare at home with your own hands.

National first courses of French cuisine: Dubarry soup

This is the original milky creamy cauliflower chowder.

Ingredients

• Cow's milk – 250 ml;
• Sour cream product 20% fat – 120 g;
• Forks of cauliflower – 1-1.2 kg;
• Chicken yolk - 2 pcs.;
• Fine flour – 40 g;
• Rock salt – 1 tsp;
• Ground white pepper – ½ tsp;
• Ghee butter – 60 g;

How to make French Dubarry soup

1. We separate the cabbage fork into small inflorescences and boil it in bubbling salted water for 17 minutes.
2. In a separate ladle, melt the melted butter and sauté the stated volume of flour in it until creamy, and then, stirring with a whisk, dilute the flour with boiling water until it reaches the consistency of cream soup and place the finished cabbage in the container.
3. Simmer the soup over low heat for another 15 minutes, then grind it in a blender until smooth, dilute with milk, add pepper to taste, add some salt and simmer again over low heat.
4. Beat the sour cream with the yolks and carefully add it to the soup.

French lentil soup "Conti"

This is a fairly dense and very delicate lentil milk soup with an unusual taste.

Ingredients

• Brown lentils – 250 g;
• Cow's milk – 250 ml;
• Chicken yolk – 1 pc.;
• White loaf – ½ piece;
• Butter “Peasant” - 40 g;
• Crushed black pepper – 3 g;
• Table salt - to taste;

How to make lentil soup "Conti"

1. Cook the lentil grains for 1.5 hours in salted water, and then put them on a sieve, wait until the excess water drains, and rub through the mesh layer until pureed.
2. Transfer the resulting lentil mass into a saucepan, add milk, and if you want to make the soup more liquid, you can add a little lentil broth.
3. Cook the soup over low gas, adding salt to taste, pepper, and 20 g of butter.
4. Now melt the “Peasant” butter (20 g) in a frying pan and bake the bread cut into small cubes in it until crispy.

Remove the soup from the stove, stir in the egg yolk into the total mixture and, when serving, sprinkle the first dish with croutons.

For lentil lovers, we offer several more simple recipes.

Cheese Parisian soup

Ingredients

• Fresh mushrooms – ½ kg;
• Chicken breast – ½ kg;
• Processed cheese – 200 g;
• Garlic - 1/3 head;
• Leek (white parts) – 130 g;
• Filtered water - 2 l.;
• Refined sunflower oil – 30 ml;
• Extra salt - to taste;
• Dill greens - 50 g;

How to make French cheese soup

1. Fry the meat cut into small pieces until golden brown, and in a separate saucepan bring water to a boil, salt it and put the meat frying into it. Cook the broth.
2. In the meantime, chop and fry the leek, and then add chopped mushrooms to it and also fry them.
3. Add the processed cheese to the broth and dissolve it completely until the soup base becomes milky in color.
4. We pass the garlic cloves through a garlic press, and finely chop the greens with a knife.
5. Add fried onion and mushrooms, herbs, garlic, salt and pepper to taste into the prepared broth.
6. The soup is ready!

Onion soup

Ingredients

• Red salad onion – 0.75 kg;
• Leek - 0.25 kg;
• Garlic cloves – 2 pcs.;
• Ghee butter - 45 g;
• Sunflower oil – 30 ml;
• Laurel – 1 leaf;
• Semi-hard cheese - 0.1 kg;
• Salt – 1-2 tsp;
• Black pepper powder – ½ tsp;
• Chicken broth – 2 -2.2 l;

How to make French onion soup

1. Chop the onion, garlic and leek finely, and then in a deep saucepan in a mixture of vegetable and melted butter, fry the red onion until golden, then add the leek to it, reduce the cooking temperature and simmer the vegetables for half an hour.
2. After the specified period, put the garlic in the saucepan, and after 2 minutes, pour in the entire volume of the broth.
3. After boiling, cook the soup covered for another 1/3 hour.
4. Pour the soup into heat-resistant ceramic bowls, sprinkle with grated cheese and bake in the oven until the cheese melts.

Serve with crackers and herbs.

Main courses of French cuisine (list of famous ones)

In France, meat ranks alongside cheese and wine. In their cuisine, the French use any type of meat, and even frog legs, for which they received the nickname “frogmen” in the world community. Lamb, beef, poultry, game, pork, offal, brain, various glands. Literally any piece of meat is used. And most importantly, they make every slice incredibly delicious.

That is why meat main courses of French origin are the most famous in the world:

• Kok-o-ven– the extravagant treat of rooster in red wine is in incredible demand in Parisian restaurants.
• Boucher la Reine– thyroid or pancreas in spices.
• "Roti"- a popular beef roast.
• Lang de Buf– a legendary appetizer made from veal tongue.
• Meat in French- This is one of the most popular French dishes in our latitudes. It is prepared from different types of meat with cheese, potatoes, tomatoes and mushrooms. The recipe for this treat may change, but on our website you can explore all possible recipes for this incredibly tasty dish.

In addition, our website presents an excellent recipe for the most delicate.

But today we want to introduce you to two of the most famous dishes of French cuisine.

Ratatouille

A signature vegetable stew with eggplants and peppers that can be easily recreated at home in a slow cooker.

Ingredients

• Eggplant – 1 fruit;
• Young zucchini – 300-400 g;
• Veal - 190 g;
• Leek onion – 200 g;
• Bell pepper – 2 fruits;
• Garlic – ½ head;
• Cherry tomatoes 300 g;
• Hot pepper – 1 pod;
• Spice “Provencal herbs” - 15 g;
• White pepper powder – 1 tsp;

How to cook Ratatouille

1. We set the unit to the “baking” program and pour oil into the heated bowl of the multicooker, in which we fry finely chopped onion and garlic for 15 minutes, after which we load veal, cut into thin strips, zucchini and eggplant, chopped into cubes, into the container.
2. On top of the meat and vegetables we distribute Cherry slices, salt and spices, sweet pepper cut into strips and hot pepper into circles.
3. Under the lid in the “stew” mode, cook “Ratatouille” for 1.5 hours, and before serving, sprinkle with herbs.

Entrecote

Entrecote is not just a piece of meat in spices, but a tender cut of beef between the backbone and ribs, which, after baking, is served as a dish on its own, and is also used in the preparation of various snacks.

Ingredients

• Beef tenderloin – 0.6 kg;
• Black peppercorns – 2/3 tsp;
• Refined sunflower oil – 50 ml;

How to cook entrecote

1. Mix the oil with pepper and salt, and grease the slices of meat on all sides with the resulting dressing. For this recipe, you can use any spices you like.
2. At 170 o C, you need to bake the entrecote for 1 hour. We check the readiness of the dish by piercing it. If the juice flows out clear, then the entrecote is ready.

The classic dessert treats from the Parisian menu deserve special attention. Our sweet diet includes quite a lot of sweets of French origin: meringues, marshmallows, eclairs, profiteroles, grilled vegetables, creme brulee and many others.

And of course, unforgettable croissants...

We see French desserts every day, but we haven’t thought about where we got the recipes for these delicacies. It's time to expand the range of delicious desserts. And for this we will study the main treats of Parisians.

Dessert dishes of French cuisine: Quiche pie with fish

A traditional pie from the banks of the Seine made from the most delicate shortcrust pastry with a delicious fish filling will highlight the sophistication and originality of your feast.

Ingredients

• Unsweetened shortbread dough – 0.3 kg;
• A mixture of Provencal herbs – 1 tsp;
• Selected eggs – 3 pcs.;
• Heavy cream – 150 ml;
• Broccoli – 0.25 kg;
• Salmon fillet – 370 g;
• Rock salt - to taste;

How to make Quiche Pie

1. Roll out the dough into a cake the size of the base of the baking sheet + 2 cm on each side to form the sides, make several fork punctures and bake the cake for 7 minutes at 200 o C.
2. For the filling we need cream sauce. Beat the cream with eggs, a pinch of salt and any spices until smooth.
3. Fill the shortbread with slices of fish and broccoli, add salt and pour creamy dressing.
4. Bake the cake for 40 minutes at 200 o C.

Hot croque moncher sandwich

A traditional French ham and cheese sandwich is a great way to start your day.

Ingredients

• Slices of bread for a sandwich – 4 pcs.;
• Sandwich butter – 55 g;
• Hard cheese – 100 g;
• Ham slices – 4 pcs.;
• Lettuce leaf – 2 pcs.;
• Fresh tomato – 1 fruit;
• Selected egg – 1 pc.;

How to cook breakfast in French

1. Coat each slice with butter and fry in a dry frying pan until golden brown, then turn over all the slices of bread, cover with cheese cut into thin slices, cover the frying pan with a lid and simmer the toast until the cheese melts.
2. Place slices of ham on top of the cheese on 2 pieces of toast, a lettuce leaf each, cover them with other slices of bread and remove from the frying pan onto a dish.
3. Now we’ll use the culinary ring and fry an egg according to its shape, which we will then place on one of the sandwiches.
4. If desired, sandwiches can be greased with mayonnaise.

Fruity Blancmange

This creamy fresh fruit soufflé will be a great companion for tea or just as a dessert.

Ingredients

• Banana pulp – 100 g;
• Strawberries – 80 g;
• Cow's milk – 220 ml;
• Granulated sugar – 60 g;
• Sour cream – 50 ml;
• Gelatin – 1.5 tbsp;
• Curd mass – 0.1 kg;
• Vanilla sugar – 5 g;

1. Soak the gelatin in warm milk and leave to infuse. And as soon as the gelatin crystals swell, heat the milk so that the gelatin dissolves completely, to the last grain.
2. Chop the banana into cubes and the strawberries into halves or quarters.
3. Beat the cottage cheese, sour cream, sugar and vanilla with a mixer until smooth, then add the gelatin solution and beat again.

Place bananas and strawberries in wine glasses and fill them with curd mixture. The soufflé should now be refrigerated for 5 hours.

French dessert: Brillat-Savarin pie

Ingredients

• High-grade white flour – ½ kg;
• Creamy margarine (butter) – ¼ kg;
• Selected eggs – 6 pcs.;
• Granulated sugar – 160 g;
• Cow's milk - ½ cup;
• Briquetted yeast – 30 g;
• Confectionery rum – 1 tbsp.;
• Filtered water – 500 ml;
• Salt – 2 tsp;
• Whipped cream – 1 container;
• Fresh strawberries – 200 g;

How to make Brillat-Savarin pie

1. From sifted flour, beaten eggs and yeast dissolved in warm milk (35 o C), knead an elastic dough that does not stick to your hands and leave it under the lid for 1 hour.
2. After 1 hour, add soft butter with sugar (60 g) and salt to the dough and again let the mixture stand for 1 hour.
3. Roll out the dough into a baking dish and bake the pie at 185°C for 50 minutes.
4. Let's prepare syrup for soaking the cake. Mix water with rum and sugar (100 g), heat until boiling and saturate the finished pie with it.

France is famous for many things - its beautiful language, charming towns, luxurious beaches. However, it is French cuisine that is known and loved all over the world, and it is impossible to forget it. Whether it's a simple croissant or a classic dish like rooster au vin, French food will always resonate with discerning palates. In this issue, BigPiccha presents to your attention 32 dishes that you must try in France.

1. French baguette is perhaps the most popular French food. This crispy pastry is delicious on its own or topped with a traditional French cheese such as Gruyère or Brie. If you're in Paris, be sure to try a baguette at the bakery Le Grenier à Pain: this year they won the competition for the best baguette.

2. Creme brulee is the most famous and beloved French dessert. Once you hear the crunch of the hard caramel crust and dip your spoon into the custard, there is no turning back.

3. If you want to try the classic steak frites (steak with fries), you should definitely visit the Parisian restaurant Le Relais de l’Entrecote, which specializes in this dish. The establishment is popular with both tourists and Parisians, so queues are not uncommon here.

4. Although Moules Frites (mussels and fries) are considered a Belgian dish, Moules Marinières is a French dish from Normandy whose name translates to “sailor's mussels.” Imagine, in France this delicious dish is considered fast food.

5. "Croque Monsieur" - the French version of a hot cheese sandwich. Includes ham and melted Gruyère cheese, plus béchamel sauce.

6. Chicken in the “Kok-o-ven” dish (rooster in wine) by definition cannot be dry. It is believed that the birthplace of this dish is Burgundy, so a one-year-old rooster (weighing about three kilograms) stewed in red wine with vegetables and garlic is a classic “Coq-au-vin” recipe.

7. Escargot - snails - seems like a strange dish for foreigners, but in France it is considered a delicacy. Snails are served hot in their shells with garlic and butter.

8. “Profiteroles” - a puff pastry dessert filled with vanilla ice cream and covered with chocolate sauce.

9. Potatoes are a common side dish in France, and in the French southeastern region of Dauphine they are prepared with milk or cream, called “Dauphine-style potato casserole” (“Graten Dauphinois”).

10. The word "soufflé" comes from the French verb "to breathe, to blow", this dessert is made from beaten egg whites. Grand Marnier soufflé is prepared with the addition of orange cognac liqueur.

11. The best oysters in France should be found in Brittany; they got their French name from the city of Riec-sur-Belon - belon.

12. Although “blood sausage” doesn’t sound very appetizing, it is one of the traditional elements of French cuisine. The sausage contains pork blood and is served on its own or with a side dish such as potatoes.

13. Croissant is also a French classic. This flaky, buttery crescent-shaped bun can be found in every bakery in the country.

14. Riet - salted pork pate. It should be eaten with bread or crackers.

15. “Cneuix de brochet” is something like dumplings. They were invented in Lyon and are made from fish (usually pike), butter, breadcrumbs and lobster sauce. A light but satisfying dish.

16. In Paris, bakeries and pastry shops compete to boast the best macarons.

17. If you eat raw meat, you want to be sure that it is cooked correctly. “Steak tartare” - minced raw beef meat, served with onions and capers.

18. Ratatouille is the only French stew without meat. This dish, which first appeared in Nice, is made from delicious Mediterranean vegetables such as zucchini and eggplant.

19. Quiche is a savory pie that can be found everywhere in France. One of the traditional varieties is Lorraine quiche, or “Quiche Laurent”. Prepared with bacon, eggs and sometimes cheese.

20. “Pan-o-chocolate” translates to “chocolate bread.” French bakers have brilliantly mastered the combination of pastries and chocolate.

21. Niçoise salad originates from Nice and is a combination of lettuce, tomatoes, boiled eggs, tuna, anchovies, olives and beans.

22. “Boeuf Bourguignon” is a stewed beef dish originally from Burgundy. Combines meat, vegetables, garlic and, of course, red wine.

23. “Tarte Tatin” is not a simple apple pie, but an “inside out” pie. Before baking, the apples are fried in butter and sugar.

24. “Blanquette de Vaux” - veal, butter and carrots cooked in a creamy sauce. The meat does not darken during cooking.

25. Duck is a common feature in French cuisine. Confit is a duck leg cooked in its own juices, originally from Southern Gascony.

26. Trays of crepes (French pancakes) are all over Paris and you should stop and try them. Crepes can be either sweet or savory. The classic is “butter and sugar”.

27. “Cassoulet” is a cross between a stew and a casserole, a real feast for the stomach. The dish originates from the south of France and is made from beans, duck and pork skin.

28. Bouillabaisse was invented in the southern port city of Marseille; it is best to try it at the Le Miramar restaurant. This is a fish chowder with shellfish, vegetables and potatoes.

29. Foie gras comes from the southwestern regions of France - Alsace and Périgord. Considered a delicacy, it is made from duck or goose liver. There is a lot of debate about the admissibility of special - not very humane - fattening of these ducks and geese.

32. “Tarte flambé” - crispy pizza from Alsace with sour cream, thinly sliced ​​onions and pieces of lard or bacon.

Koko ven - chicken in wine

1-2 small chickens, 2 tbsp. tablespoons chicken fat or butter, 60-100 g diced bacon, 8 small onions, 125 g champignons, 1 glass of cognac, 1/2 liter of red wine, 3-4 stalks of thyme, 1 bay leaf, 1 clove of garlic, 1 tbsp. . spoon of flour, salt, pepper.

Divide the prepared carcasses into 4 parts and fry in a sufficient amount of fat. Remove the fried pieces from the frying pan, and add diced bacon, 2 small onions, finely chopped champignons and crushed garlic. Lightly simmer all this. Then put the chicken pieces back into the pan, pour in a glass of cognac, sprinkle with flour, add bay leaf, thyme, and remaining onions. Mix everything well and add red wine. Season with salt and pepper. Then remove the meat and let the sauce simmer by half. Pour this sauce over hot meat and serve. Serves 2-4 servings.

Chicken Corsican (France)

Gut, wash and cut into pieces the carcass of a young chicken (weighing up to 1 kg). Fry 125 g of bacon, cut into pieces, in a saucepan and add 125 g of mushrooms (if the mushrooms are small, put them whole, and large ones, chop them), 200 g of olives, also cut into pieces, 4 tomatoes and 4-5 potatoes, cut into slices, and finally pieces chicken. Pour in 1/2 cup cognac and water as needed and cook until soft.

Stewed chicken (France)

Roasted pigeons (France)

Gut and wash 3 pigeons well. Fry the chopped onion and 100 g of minced veal with 1 tablespoon of butter. Place the pigeon offal cut into small pieces. Remove the pan from the heat and add a slice of bread soaked in a small amount of milk and squeezed out, salt and black pepper. Mix the filling well and stuff the pigeons. Then wrap the stuffed pigeon in thin slices of bacon and place on a greased baking sheet and fry for 30 minutes in the oven.

Chicken legs Provençal style

1 tbsp. butter, 1 tsp. vegetable oil, 6 pcs. unpeeled cloves of garlic, 4 chicken legs, cut in half, 1/2 tbsp. semi-sweet sherry, 400 g canned tomatoes, 2 tbsp. tomato paste, 2 tbsp. herbs, salt and pepper.

Heat the butter and garlic in a large frying pan and fry the legs for 15 minutes. on each side. Pour the sherry into the pan and simmer over high heat until the liquid is reduced by half, turn the legs over and continue simmering until the sauce thickens. Add the tomatoes and tomato paste and simmer for 15 minutes until the meat is tender and the sauce has reduced to a glaze.

French chicken with spaghetti

1 chicken, 1 tablespoon of vegetable oil, salt, ground black pepper, 1 onion, 3 - 4 tablespoons of mayonnaise or 200 g of grated cheese, dill and parsley, 200 g of spaghetti, 10 g of butter.

Wash the chicken, cut into small pieces (if desired, separate from the bones). Grease a baking dish, frying pan or baking sheet with vegetable oil. Place chicken pieces, salt, pepper, sprinkle with herbs. Let the pasta cook (remembering to throw it into boiling water). Finely chop the onion and crumble it over the meat, top it with cheese, or pour it with mayonnaise, you can do both. And put in the oven with medium heat. When the cheese or mayonnaise is covered with a golden crust, remove it. Rinse the finished pasta with boiling water in a colander, throw it into a saucepan, place butter on top and cover with a lid. When the butter has melted, place it on plates with meat and eat it with herbs, tomatoes, and fresh vegetable salad. Dedicated to Anton Nosik.

Partridges with cabbage (France)

In France, this is the most common recipe for preparing partridges at home. Pluck the partridge, gut it, wash it. Fry the lard in a frying pan and fry the partridges in the rendered fat. Boil the cabbage whole in salted water for 7-8 minutes. Cool, cut out the stalk and chop the cabbage. Place a layer of cabbage (3/4 of the total amount cooked) in a roasting pan, on top of it - carrots, fried bacon, sausages (whole), partridges; sprinkle with salt, nutmeg, pepper, add juniper berries, garlic. Cover the top with the remaining cabbage, sprinkle with sugar, pour in the broth so that it covers only half of the layer of cabbage, close the roasting pan with a lid and keep on very low heat for 4-5 hours. Add salt to taste and serve in the roasting pan.

Cold chicken with walnut sauce (French cuisine)

To prepare one chicken weighing 2 kg: 2 tbsp. tablespoons butter, 1/2 cup finely chopped onions, 4 pieces of dry white bread soaked in one cup of chicken broth, 2 cups peeled and ground walnuts, 1 teaspoon salt, 1/8 teaspoon red pepper. Fry the onion in butter until it becomes soft and golden in color. Pass through a meat grinder. Then pass the soaked bread through a meat grinder and, stirring, add crushed walnuts, salt, red pepper and onion passed through a meat grinder. The sauce should have approximately the same consistency as mayonnaise. If the sauce is too thick, add a little chicken broth to it. Remove the bones from boiled and cooled chicken and cut into thin slices. Place on a plate and pour over the sauce.

Goose stew (French cuisine)

800 g - 1 kg goose, 40 g butter, 1 tbsp. flour, 1 tbsp. red or white dry wine, 1 carrot, 1 onion, 1 bunch of herbs, salt, pepper, chopped parsley.

Try to fry the goose thoroughly. Divide into pieces, fry in oil on all sides along with the onion, cut into 4 parts. When everything is browned, sprinkle with flour. Salt, pepper, sprinkle with cognac and set the goose on fire. Add wine, carrots and a bunch of herbs. Close the pan and simmer for 20 minutes. Potatoes, cut in half, salt, place over the meat on a wire rack 20 minutes after the start of stewing the goose and, closing the pan again, simmer the stew for another 10 minutes. Serve sprinkled with chopped parsley. (30 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Duck stew (French cuisine)

Duck weighing 1.5-2 kg, 100 g smoked brisket, 40 g butter, 1 onion, 1 carrot, 0.5 tbsp. white wine, salt, pepper.

Brown the duck in butter in a frying pan and place in a pressure cooker. Add the diced brisket and the diced onions and carrots. Fry for another 10-12 minutes. Salt and pepper. Pour in the wine and boil without covering the pan. Add 0.5 tbsp. water. Close the pan and simmer the duck for 15-18 minutes. 5 minutes before the end of stewing, you can add green peas, carrots and turnips. (15-18 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Duck with olives (French cuisine)

Duck weighing 1.5-2 kg, 200 g olives, 50 g butter, 1 tbsp. flour, salt, pepper.

Place the olives in cold unsalted water, boil and drain in a colander. Melt some of the butter in a pressure cooker and brown the duck in it. Salt and pepper. Close the pan and simmer the duck for 10 minutes. Mix flour and remaining butter. Open the pan and add the mixture and olives. Close again and simmer for another 5-8 minutes. (15-18 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Basque chicken (French cuisine)

Chicken weighing 1.5 kg, 150 g butter, 1 kg fresh tomatoes, 100 g onions, 250 g bell pepper, 250 g rice, 2 cloves garlic, parsley, salt, pepper.

Pour boiling water over the tomatoes and immediately peel and cut. Remove seeds from pepper and chop coarsely. Chop the onion. Melt 50 g of butter in a pressure cooker and lightly fry the onion in it. Mix with tomatoes, pepper, chopped garlic, salt. Close the pan and simmer the vegetables for 15 minutes. Empty the contents of the pan and wash it. Cut the chicken into 6 pieces. Brown with 50 g of butter, salt and pepper, close the pan and simmer the chicken for 15 minutes. Then lay it out, pour the sauce over it and keep it hot. Place well-washed rice in the remaining sauce in a pressure cooker, add 50 g of oil and fry for a few minutes over low heat in an open pan. Pour in water (1.5 times more volume than rice). Salt and pepper. Close the pan and cook the rice for 6 minutes. Place vegetables on the bottom of the dish, place chicken pieces on top, sprinkle with chopped parsley. Serve with rice. (36 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Chicken in sour cream (French cuisine)

Chicken weighing 1 kg, 30 g butter, 125 g sour cream, 2 eggs, salt, pepper.

Cut the chicken into 6 pieces. Fry in a pressure cooker in oil (but do not brown), add salt and pepper. Close the pan and simmer the chicken for 15 minutes. Open the pan and leave it uncovered over low heat. Beat the eggs well and mix with sour cream. Pour in the mixture of sour cream and eggs and stir continuously, without bringing to a boil, until the sour cream turns into an oily mass. Place the chicken and pour the sauce over it. (15 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Farsi chicken (French cuisine)

Chicken weighing 1 kg, 100 g butter, 50 g bacon, 1 large onion, 20 small onions, 50 g white bread, 150 g sausages (or sausage mince), 500 g potatoes, 0.5 tbsp. cognac, salt, pepper, parsley.

Chop the liver (liver, heart, lungs, stomach) along with parsley. Fry a large finely chopped onion in 50 g of butter, add sausages, crumble the bread pulp, liver mixture, add cognac, salt and pepper. Simmer for 10 minutes. Place the minced meat inside the chicken. Sew up. Brown the chicken in 50 g of butter with pieces of bacon and small onions. Add chopped potatoes. Mix, salt and pepper. Close the pan and simmer the contents for 8 minutes. (18 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Stuffed chicken (French cuisine)

Chicken weighing 1 kg, 200 g stale bread, 200 g boiled ham, 1 clove of garlic, chopped parsley, 2 eggs, 1 small head of cabbage, 2 carrots, 2 turnips, 2 potatoes, 1 sprig of celery, 1 onion, into which stick 2 cloves, salt, pepper.

Thinly sliced ​​liver (liver, heart, stomach) and ham. Pound the bun. Chop the parsley and garlic. Mix everything together with chopped eggs. Salt and pepper. Stuff the chicken with this mixture. Sew up. In a pressure cooker, boil salted water along with vegetables and cook the chicken for 25 minutes. Serve on a platter, surrounded by vegetables. First remove the minced meat and place it on plates separately. (25 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Turkey stew (French cuisine)

A piece of turkey weighing 1 kg, 300 g butter, 250 g carrots, 250 g turnips, 400 g potatoes, 1 onion, 0.5 tbsp. cognac liqueur, 1 clove of garlic, 1 bunch of herbs, parsley, salt, pepper,

Peel carrots, turnips, onions. Cut them into slices. Fry the turkey cut into pieces well in oil on all sides and remove from the pan. Put vegetables in their place. When they are well fried, add the turkey, pour in the liqueur and set it on fire. Pour in 2 tbsp. water, add garlic, herbs, pepper, salt. Close the pan and cook the contents for 10 minutes. Open, add peeled and chopped potatoes. Close and cook for another 10-15 minutes. Place on a plate and sprinkle with parsley. (25 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Partridge with cabbage (French cuisine)

2 partridges, 1 kg of cabbage, 200 g of garlic (tea) sausage, 15 g of smoked brisket, 50 g of butter, 2 carrots, 2 onions, into which stick 2 cloves, herbs, salt, pepper.

Cut the head of cabbage into pieces, removing the stalk and thick ribs, and place in boiling salted water for 2 minutes. Then rinse with cold water and let drain well in a colander. Brown the partridge in a frying pan in oil, add salt and pepper. Place chopped cabbage and carrots, 2 onions, and greens into the pressure cooker. Pour in 0.5 cups of boiling water, salt and pepper. Boil. Add fried pieces of partridge, chopped sausage and brisket. Close the pan and simmer the contents for 30 minutes. (30 min) Serves 4. (“100 French Recipes” prepared in a pressure cooker).

Stewed chicken (France)

Gut and wash the chicken carcass, cut into pieces. Stew 8-10 whole small onions and 100 g of sorted, washed small mushrooms in 2 tablespoons of melted butter. Add chicken pieces, salt, black pepper and 1 glass of white wine. Close the container tightly and simmer over low heat until the meat is tender. Before removing from heat, add 1/2 cup sour cream. Serve hot, garnished with lemon slices and parsley sprigs.

Stuffed pigeons (France)

Gut and wash 3 pigeons well. Fry the chopped onion and 100 g of minced veal with 1 tablespoon of butter. Place the pigeon offal cut into small pieces. Remove the pan from the heat and add a slice of bread soaked in a small amount of milk and squeezed out, salt and black pepper. Mix the filling well and stuff the pigeons. Then wrap the stuffed pigeon in thin slices of bacon, place on a greased baking sheet and fry for 30 minutes in the oven.

Roasted pigeons (France)

Gut, wash well and prepare 4 pigeons, sprinkle the inside with salt and black pepper and wrap in thin slices of bacon. Tie with threads, place on a greased baking sheet and fry. Serve with Bechamel sauce, to which add finely chopped boiled mushrooms.

Fried partridges (French cuisine)

Prepare partridge carcasses and season with salt. In a deep saucepan, first put a mixture of 2 finely chopped onions, 1 finely chopped parsley root, 1 parsnip root, several bay leaves, 50 g of lard and 50 g of ham, also finely chopped, and 1 coffee cup of fat, and place on top partridges and simmer. Then transfer the game to a greased baking sheet (1 coffee cup), put it in the oven and fry, periodically pouring over the resulting sauce. Place the finished partridges on a dish, and add 1 spoon of flour diluted with 1 glass of wine with 1 spoon of mustard to the sauce, strained through a sieve, and cook until thickened. Season the sauce with the juice of 1 lemon, 1 orange and 3-4 pieces of sugar, rub them with lemon and orange peels, steam for a few more minutes and pour it over the partridges. Serve the roast hot.

Poulard in sparkling champagne (French cuisine)

Chicken 1.5 kg, 1 onion, 40 g butter, 1 bottle of champagne, salt, pepper. For the sauce: 250 g champignons, 50 g butter, 1 lemon, 3 tbsp. spoons of flour, 3 yolks, 3 tbsp. spoons of sour cream, salt, pepper.

Peel the onions and place them whole in a cast iron pan with heated oil, some time later add the chicken, fry on all sides and pour in 2/3 of a bottle of champagne. Add salt and pepper, cover and simmer for 1 hour 20 minutes, turning the chicken from time to time. Pour the juice of 1 lemon over clean, dried and chopped mushrooms and fry in half the butter over low heat for 10 minutes. Remove the chicken from the broth, place on a heated dish, cover with foil and place in a warm oven. Heat the remaining oil in a small saucepan, add flour, fry for 1-2 minutes, dilute with chicken broth, mix everything well with a wooden spoon. Mix egg yolks with sour cream (use the whites for other purposes), dilute with the remaining champagne, pour this mixture into the sauce, add mushrooms, keep over low heat while stirring until thickened. Cut the chicken into pieces, place on a heated dish, pour over the sauce and serve immediately.

Chicken stuffed Parisian style (French cuisine)

For 4-6 people: 1 chicken weighing 2.5 kg, 3 teaspoons salt, 3/4 teaspoon freshly ground black pepper, 3 thin slices smoked pork belly, 450 g chicken liver, 4 tbsp. tablespoons finely chopped onions, 1/4 cup thinly sliced ​​mushrooms, 2 tbsp. tablespoons finely chopped parsley, 1/2 cup breadcrumbs, 1/3 teaspoon savory, 6 tbsp. spoons of butter, 2 tbsp. spoons of lemon juice.

Wash the chicken, pat dry and rub with 2 teaspoons salt and 1/2 teaspoon black pepper. Lightly fry the pork belly in a frying pan. Drain off the rendered fat. Add liver, onions, mushrooms to the pan and fry for another 5 minutes. Chop everything with a knife or pass through a meat grinder. Stir in parsley, 1/4 cup breadcrumbs, savory and remaining salt and pepper. Fill the inside of the chicken with this mixture and sew it up. Melt half the butter in a deep frying pan, place the chicken in it and place the pan in a preheated (to 100 °) oven for 2.25 hours or keep there until the meat is tender and the skin turns brown. Baste chicken frequently with pan juices. Melt the rest of the butter and mix it with the rest of the breadcrumbs. Serve the chicken after coating it with breadcrumbs soaked in butter and sprinkling with lemon juice.

Capon with mushrooms in sour cream (French cuisine)

For 4-6 people: 1 capon weighing 2.5 kg, 6 tbsp. spoons of butter, 4 tbsp. spoons of cognac, 2.5 teaspoons of salt, 1/2 teaspoon of freshly ground black pepper, 250 g of finely chopped mushrooms, 1/2 cup of whipped 30% cream.

Melt butter (4 tablespoons) in a cast iron Dutch oven and fry the capon cut into pieces in it. Heat the cognac, pour it over the capon and set it on fire. When the flame goes out, sprinkle the capon with salt and pepper, cover the roasting pan and simmer over low heat for 45 minutes or until the meat is tender. Turn the capon pieces frequently to prevent them from burning. Melt the remaining butter in a saucepan and fry the mushrooms in it for 5 minutes. Place the mushrooms in a roasting pan and add salt to taste. Pour in the whipped cream in a thin stream and serve.

Chicken Pie (French Cuisine)

For the dough: 400 g flour, 100 g butter, 250 g sour cream, 1 egg, 1 teaspoon yeast, 2 pinches of salt. For minced meat: 600 g boiled chicken meat (leftovers from a roast or chicken broth), 150 g boiled rice, 2 peppers, 1 onion, 100 g mushrooms, 100 g green peas, 20 g butter, 300 g sour cream, 2 eggs, 1 a bunch of chives, salt, 1 egg, 1 tbsp. spoon of milk, 20 g of butter for greasing the baking sheet.

Mix all ingredients in a bowl, cover the dough and leave for 30 minutes. Sauté chopped onions in hot oil and add peeled and chopped mushrooms. Keep on the fire until the mushroom juice evaporates. In a large bowl, combine rice with sour cream, eggs, mushrooms, fried onions, chopped chicken, green peas and small diced bell peppers. Season with salt and add finely chopped chives. Divide the dough into two parts. Roll out two large oval cakes (30 cm) from them and leave 2 strips of dough to decorate the pie. Place a mound of minced meat on one flatbread and cover with the second flatbread. Brush the edges of the dough with egg white and press together tightly. Weave two strips into a braid and place it along the edge of the pie. Decorate the surface with thin dough figures, brush with egg yolk beaten with milk. Place the pie on a greased baking sheet in an oven preheated to 210°. Bake for 50 minutes. Serve the pie hot with a green salad.

Stuffed poultry (French cuisine)

2 chickens, 300 g raw ham, 125 g veal, 250 g butter, 2 yolks, 1 large onion, 2 cloves garlic, 50 g dill, 100 g white bread crumb, 1 glass of milk, 1 kg carrots, 600 g small turnips , 8 pcs. leeks, 2 pcs. cloves, 1.5 kg of potatoes, a bouquet of greens, salt and pepper, broth.

Pass the raw ham, veal, onion, garlic, dill, as well as the hearts of both chickens through a meat grinder, add the yolks, crumble the bread crumb, after soaking it in a glass of milk, and mix everything thoroughly. Stuff the prepared carcasses with the resulting minced meat, tie them with threads and put them in a saucepan, pouring broth over them. Lightly salt and put on fire. When the broth boils, carefully remove the foam, and after 20 minutes add all the peeled and washed vegetables, cloves, and a bunch of herbs. Cook over low heat for 1 hour 15 minutes. After this, leave in the broth for another 20 minutes. Serve the poulard in a deep heated dish, remove the threads from it, cover it with vegetables and boiled potatoes. Separately serve coarse salt, gherkins, and tomato sauce.

Chicken in cider (French cuisine)

Chicken 2 kg, 250 g cider, 1.5 kg sour apples, 150 g butter, 250 g sour cream, 2-3 shallots, 1 sprig of fresh thyme, a pinch of cinnamon or ginger, 2 pcs. cloves, 2 pieces of sugar.

Stuff the prepared chicken with peeled and chopped apples, sew it up, coat it with 100 g of butter, add salt, place in a frying pan and place in a hot oven (180°) for 20-25 minutes, turning from time to time to brown on all sides. Peel the onion, finely chop and simmer for 5 minutes over low heat in a saucepan with heated butter (50 g). Place the browned chicken in a saucepan with onions, pour in the juice formed during frying in the pan, add thyme, cloves, pepper, sugar; Carefully arrange the remaining apples, pour cider over everything and simmer covered over low heat. After 30 minutes, remove the lid to allow the liquid to evaporate slightly. Place sour cream, cinnamon or ginger in a saucepan and stir. Cut the chicken into pieces, place on a warmed plate, garnish with apples, pour over the sauce and serve immediately.

Provençal fried chicken (French cuisine)

1 chicken (1 kg), 1 cup vegetable oil, 3 eggplants, 3 tomatoes, 1/4 cup white wine, 1 clove garlic, 1 cup tomato sauce, 1 teaspoon chopped parsley.

Cut the chicken, fry it in very hot olive oil, simmer a little, add a little water. Cut the eggplants into slices (do not peel the small ones, it is better to cut off the peel from the large ones) and fry in oil. Separately, fry the tomatoes, cut into large slices. Place pieces of chicken in a heated dish, alternating them with eggplants and tomatoes. Pour wine into the pan where the chicken and vegetables were fried, add crushed garlic, a cup of tomato sauce, and mix everything. Serve hot, pour over the sauce, sprinkle with parsley and arrange fresh herbs in sprigs around the chicken.

Parisian chicken fricassee with white wine (French cuisine)

For 4-6 people: 1 chicken weighing about 2 kg, 2.5 teaspoons salt, 2.5 teaspoons freshly ground black pepper, 1 teaspoon ground red pepper, 4 tbsp. spoons of butter, 1 tbsp. spoon of flour, 1 glass of dry white wine, 1 glass of chicken broth, 1 bay leaf, 1 finely chopped clove of garlic, 1/4 teaspoon of rosemary, 2 sprigs of parsley, 2 egg yolks, 4 tbsp. spoons of 20% cream, 2 teaspoons of lemon juice.

Cut the chicken into pieces, rub with salt, black and red pepper. Melt the butter in a cast iron Dutch oven and fry the chicken in it. Dust the chicken with flour and add the bay leaves, garlic, rosemary and parsley to the roasting pan. Pour in wine and chicken broth. Cover with a lid and place the roasting pan in a preheated (180°) oven for 45 minutes or leave until the chicken is tender. Place the chicken on a plate, remove the bay leaf and parsley. Place the roasting pan with the gravy over high heat for 5 minutes. Whisk the egg yolks, cream and lemon juice and pour in a little of the hot gravy from the Dutch oven in a thin stream, stirring constantly to prevent the egg yolks from curdling. Pour the egg yolks and cream into the Dutch oven and mix well. Add salt to taste. Place the chicken back in and reheat, but do not let the sauce boil. Serve with a side dish of fried mushrooms.

Coc-au-vin (rooster in wine) (French cuisine)

1-2 chickens (1 kg each), 2 tbsp. spoons of butter, 1 tbsp. spoon of vegetable oil, 100 g of lard, 8 small onions, 150 g of champignons, 100 g of cognac, 1 bottle of red wine, 2-3 sprigs of thyme, 1 bay leaf, 1 clove of garlic, 1 tbsp. spoon of flour, salt, pepper.

This is already the fifth recipe, the main ingredients of which are chicken and wine. Well, this only further emphasizes the endless variety of recipes in French cuisine. Cut the prepared chicken into 4 parts, fry in a mixture of butter and vegetable oil in a saucepan with a thick bottom. Then remove the meat, and in a saucepan melt the lard cut into small pieces, add 2 onions, washed, dried and finely chopped mushrooms and crushed garlic. Put the fried chicken back in, sprinkle everything with flour, throw in the bay leaf, thyme, remaining onion, pour over the cognac and mix everything. Simmer for 1 hour, add red wine, salt and pepper. Remove the meat and keep in a warm place, and let the sauce boil by half. Place the chicken on a heated plate and pour the sauce over it.

Chicken with tangerines (French cuisine)

2 chickens, 1 kg each, 4 thin slices of white bread, 14 cm long, 2 tbsp. spoons of vegetable oil, 1 cup of breadcrumbs, 200 g of butter, 6 tangerines, 2 pcs. cloves, 1 pinch of ginger, 150 g of poultry liver, 150 g of orange liqueur (Curacao), 300 g of thick sour cream, 1 teaspoon of allspice, 1 orange, 1 tbsp. a level spoon of powdered sugar, red pepper, salt, ground black pepper.

Grate the zest of 2 tangerines, put half of this zest in a bowl with cloves, ginger, 1/2 teaspoon of allspice and 2 tablespoons of liqueur. Cut 50 g of butter into small pieces, combine it with spices, add red pepper, salt, pepper, mix well to obtain a homogeneous mass. Add breadcrumbs. Wash, clean the poultry liver from films and traces of bile, salt, pepper, cut into slices and fry, adding 1 spoon of butter, until half cooked, pour in orange liqueur and set on fire. Divide two thoroughly peeled tangerines into slices. Stuff the chickens with tangerines, liver and a spicy butter mixture. Sew up all the holes to prevent the minced meat from leaking out. Heat half the remaining oil (about 75 g) in a saucepan, place the chickens there and fry them for 50 minutes over low heat, without allowing them to brown too much. From time to time, water with juice squeezed from half an orange. Thoroughly peel the remaining tangerines and divide each in half. Place the sugar in a small saucepan, add a few drops of orange juice and heat until the sugar caramelizes. As soon as the caramel begins to brown, quickly pour in the orange juice and liqueur, and place the tangerine halves into the resulting mixture. Keep on low heat for 30 minutes, without bringing to a boil. Fry the bread in the remaining butter and vegetable oil until browned on both sides. Cut the finished chickens in half, distributing the minced meat evenly. Place the chicken halves on the toast, stuffing side down. Place the croutons on a heated platter, garnish with tangerine halves and keep in a warm oven with the door open. In the saucepan where the chickens were fried, pour the caramel with the liqueur in which the tangerines were heated, put the remaining tangerine zest, allspice and ground red (paprika) pepper, and a little ginger. Whisk the resulting sauce with a broom. Pour it over the chickens and serve immediately.

Chicken in breadcrumbs (French cuisine)

For 4 people: 2 small chickens, 1 glass of dry white wine, 125 g butter, 1.5 teaspoons salt, 1/4 teaspoon freshly ground black pepper, 1 sprig of parsley, 3 tbsp. spoons of finely chopped onions, 3 crushed cloves of garlic, 1 bay leaf, 1 sprig of savory, 2 yolks, 1/2 cup breadcrumbs, 1 sprig of basil, 1/2 cup 20% cream, 3-4 tbsp. spoons of cognac.

Tie the legs and wings of the chickens with a gauze tape, put the chickens in a cast iron roasting pan, pour wine into the roasting pan, add 100 g of butter, salt, pepper, parsley, onion, garlic, savory, bay leaf, basil. Place the roasting pan over low heat and baste the chickens frequently with the juices to soak them in better. When the chickens are ready, remove them from the roasting pan, untie them, coat all sides with egg yolk and roll in breadcrumbs. Drizzle with melted butter, brush with egg yolk again and sprinkle with breadcrumbs. Then brown the chickens in a preheated oven (up to 190-200°), on the stove or in an electric grill, turning carefully so as not to damage the layer of breadcrumbs. Meanwhile, prepare the sauce. Add cream and cognac to the juice in which the chickens were fried. Chickens can also be served with hunter's or velvety sauce, or with suprem sauce.

Chicken with rice Basque style (French cuisine)

For 4 people: 1 large chicken, 400-500 g chopped tomatoes, 3-4 sweet red peppers (without grains), 450 g pork sausage, 200-250 g rice, 2 tbsp. tablespoons finely chopped onion, 1 sprig of savory, 1 bay leaf, 1.5 teaspoons salt, 2 black peppercorns, 2 tbsp. spoons of goose or pork fat, a pinch of marjoram, 7 tbsp. a spoonful of ground red pepper, grated orange zest.

Fry the whole chicken in goose or pork fat. Add onion, savory, bay leaf, salt and pepper. When the chicken is browned on all sides, add warm water until the chicken is just covered with water. Add the sausage in one piece and grated orange zest, cover the pan with a lid and keep on low heat until the chicken is soft enough. At the same time prepare hot seasoning. Fry the red pepper cut into thin strips in goose fat and, when the pepper is half cooked, add tomatoes, marjoram or savory, salt to taste and keep on low heat for another 3-4 minutes so that the tomatoes do not turn into mush. Add a tablespoon of ground red pepper. When the chicken is almost done, place the rice in a large saucepan of salted boiling water and cook until almost done (about 12-15 minutes). Throw away the rice, put it in a dish in which it can be served, pour 1-2 ladles of the broth in which the chicken was cooked into the rice, and put on very low heat. Remove the chicken and sausage from the broth. Cut the chicken into the desired number of servings and place on rice; Place seasoning made from tomatoes and peppers around and garnish with sausage cut into square slices.

Chickens in red wine (French cuisine)

For 6-8 people: 2 chickens, 1400-1500 g each, 1/3 cup wheat flour, 2.5 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon nutmeg, 1/2 teaspoon tablespoons ground red pepper, 125 g finely chopped pork lard, 450 g small heads of white onions, 3 tbsp. spoons of cognac, 250 g of small porcini mushrooms or champignons, 1 finely chopped clove of garlic, 1 bay leaf, 1/2 teaspoon of dried savory, 1/4 teaspoon of dried rosemary, 4 cups of dry red wine, 3 tbsp. spoons of finely chopped parsley.

Wash the chickens and wipe dry. Mix flour with salt, black pepper, nutmeg, red pepper and roll the chickens in it. Place pork lardons in a cast iron Dutch oven and cook until the lardons are light brown. Place onions and mushrooms in roasting pan; Once they are fried, remove them. Place chicken in roasting pan and brown on all sides. Add rosemary and savory. Pour in the wine. Heat the cognac, pour it over the chickens and set it on fire. When the flame goes out, cover the roasting pan and simmer over low heat for about 45 minutes or until the meat is tender. Strain the gravy and add salt to taste. If the gravy is too thin, add 1 tablespoon of starch diluted in 2 tablespoons of water. Serve along with fried mushrooms and onions.

Roasted duck with figs (French cuisine)

For 4-6 people: duck weighing 1500-2000 g, 80-100 g butter, 16 fresh figs, 2 cups dry white wine, 2 finely chopped onions, 2 carrots, 1 clove garlic, 1/4 teaspoon dried savory or a pinch of marjoram, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 500 g veal bones, orange zest.

Pour dry white wine over the figs one day before cooking the duck. Rub the duck with salt and pepper, put inside a piece of butter and grated orange zest. Place 50-60 g of butter in a roasting pan, add the duck and add another 25-30 g of butter on top of the duck. Place the roasting pan without a lid in a preheated (220°) oven for 15 minutes to brown the duck. Drain the oil, turn the duck over, brown the other side and pour the wine containing the figs into the roasting pan. Add 1 - 1.5 cups of strained broth (make the broth from veal bones, duck offal; add onions, carrots, garlic and savory or marjoram). After 5 minutes, cover the roasting pan with a lid, reduce heat and keep the duck in the oven for another 1 hour or until the duck is tender. Remove the duck, turn up the heat and place the roasting pan with the remaining juices back in the oven for 15 minutes, bringing the juices to a strong boil to reduce the amount. Then put the figs in the juice for 5-10 minutes, depending on the degree of ripeness of the berries. Remove the figs and arrange them around the duck. Cool the sauce and skim off the fat. Heat the sauce and pour it over the duck and figs. Serve duck with green salad.

Duck stuffed with lard (French cuisine)

For 4-6 people: 1 large duck (or 2 small ones), 100 g lard, cut into thin slices measuring 3x2 cm, 2 small onions, 1 clove of garlic, 3 tbsp. tablespoons finely chopped parsley, 1 bay leaf, 1 sprig of savory or dill, 2-3 sprigs of basil, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, a pinch of nutmeg, 2 cups dry white wine, 2 cups water, 3 tbsp. spoons of cognac.

Finely chop the parsley, onion, garlic, bay leaf, savory and basil and mix with salt, nutmeg and pepper. Wrap this mixture in slices of lard. Make cuts all over the duck, stuff it with bacon rolls and a spicy mixture. Tie the legs and wings of the duck with a gauze ribbon, place the duck in a roasting pan or pan and pour in white wine, water and cognac. Cover the Dutch oven or saucepan with a lid and place it over low heat for 3-4 hours. The juice should be boiled so much that when cold it hardens into jelly. When the duck is ready, place it on a dish, cool the juice, remove the fat from it, reheat and pour it over the duck. Leave the duck on the platter until set. Serve the duck whole, as it will be very soft and can be easily cut on the table. If the duck is served with baked potatoes, then instead of butter, you can serve mayonnaise with the potatoes, after mixing it with garlic crushed in a mortar.

Duck with olives (French cuisine)

For 4 people: 1 duck weighing 2.5 kg, 2 teaspoons salt, 1 teaspoon ground red pepper, 1.5 teaspoons freshly ground black pepper, 1 glass dry white wine, 1 bay leaf, 1/2 teaspoon savory, 1 tbsp. spoon of wheat flour, 3/4 cup of chicken broth, 1.5 cups of chopped olives.

Wash the duck and trim as much of its internal fat as possible. Season the duck with salt, black and red pepper. Place on a wire rack and place in a preheated (up to 220°) oven for 45 minutes, placing a baking sheet under the wire rack. Turn over occasionally to ensure all sides are cooked. Drain the melted fat from the pan, place the duck in the pan, pour in the wine, add bay leaf and savory. Reduce the oven temperature to medium (180°) and keep the duck in the oven for another 1 hour or until the meat is tender. Baste the duck frequently with juice to prevent it from burning. Place the duck on a heated platter. Place the baking sheet on low heat and add flour to the juice remaining on the baking sheet. Then pour in the chicken broth in a thin stream, stirring continuously until it boils. Add the olives and keep on low heat for another 5 minutes. Add salt to taste. Cut the duck into portions and pour over the sauce.

Cold duck with orange sauce (French cuisine)

For 4-6 people: 1 duck weighing 1800-2000 g, 4 tbsp. spoons of finely chopped onions, 2 tbsp. spoons of rendered pork lard, 4 finely chopped carrots, 50 g lard, 2 cups dry white wine, 1 sprig of dill, 1 sprig of parsley, 1 sprig of celery, 3 cups of water, 2 teaspoons of salt, 1 sprig of savory, 1/2 teaspoon freshly ground black pepper, 60 g fresh mushrooms (preferably white or champignons), 1 crushed clove of garlic, 2 oranges, 1/2 cup fresh cherries (or canned cherries from compote), 1 tbsp. a spoonful of cherry syrup (if you use fresh cherries).

Gut the duck, wash, wipe, grate with salt and pepper, put 1 tablespoon of orange zest grated inside and tie the legs and wings with a gauze ribbon. Wash the offal. Prepare broth: 2 tbsp. Brown spoons of onion and duck giblets in lard. Add half a portion of carrots, celery and parsley, dill, salt to taste, half of finely chopped lard; when everything is browned, pour in a glass of dry white wine and keep on low heat for 2-3 minutes; add water, bring to a boil and cook over medium heat for about 40 minutes. In a roasting pan or saucepan put a little lard, 2 tablespoons of onion, the rest of the carrots, half a portion of lard, a pinch of nutmeg, salt, pepper, a sprig of savory, mushrooms and a crushed clove of garlic. After the fat has melted, mix everything thoroughly and place the prepared duck in the roasting pan. When the duck is slightly browned, pour in 1 glass of dry white wine. As soon as the amount of liquid is reduced by half, add 2 cups of pre-prepared strained broth. Cover and simmer over low heat for 1.5 to 1.75 hours or until the duck is tender. Remove from heat. Leave the duck in the roasting pan overnight. The next day, place the duck on a plate. Skim off all the fat from the juice, heat the juice and rub all the grounds from the roasting pan through a fine sieve. Place the resulting pureed sauce in a small saucepan. Add 2 tablespoons of orange zest to the puree, which must first be soaked in boiling water for 5 minutes so that it loses its bitterness. Add juice from 2 oranges, cherries, cherry syrup, heat over low heat for 1-2 minutes. Cool. The duck can be decorated with orange slices and green salad. Serve the sauce separately. It is enough if baked potatoes serve as a side dish. This duck does not need to be served with orange salad or green peas.

Roasted wild duck (French cuisine)

Prepare the wild duck as you would any other large bird, adding 1 onion and a tablespoon of salt inside. If the duck has a fishy smell, pour 1.5 cm of boiling water into a baking sheet, put the duck there and place in a preheated (up to 200°) oven for 10 minutes, often pouring boiling water from the baking sheet onto the duck. This will reduce the fishy taste somewhat. Cool the duck, sprinkle lightly with flour, rub with salt and pepper, place in a roasting pan with 2 tablespoons of butter or lard and fry for 15-20 minutes. Do not overcook. Serve with bigarade sauce.

Stuffed goose, lacquered with honey (French cuisine)

Goose with giblets (3 kg), 400 g veal shoulder, 30 g raisins, 1 tbsp. spoon of cognac, 20 g butter, 1 shallot, 1 clove of garlic, 4 sprigs of parsley, 1 tbsp. spoon of breadcrumbs, 1 egg white, 2 tbsp. spoons of honey, salt, pepper. For garnish: 1 kg of boiled chestnuts, a head of cabbage, salt, pepper.

Prepare the minced meat. Boil the raisins, dry immediately and place in a glass of cognac. Cut the goose liver and heart into small pieces, fry them with chopped onion in butter for 3 minutes. Finely chop the veal, garlic and parsley. Combine veal, onion, fried liver, raisins with cognac, breadcrumbs and protein. Salt, sprinkle with pepper, mix everything. Salt and pepper the inside of the goose, put the cooked minced meat into the carcass. Sew up the hole and tie the bird with thread. Dissolve honey in 1 tablespoon of hot water. Lubricate the goose with honey solution using a brush, place it in the dish in which you will fry, pour 3 tablespoons of water on the bottom and place in the oven. When the goose is fried until golden brown, pour the remaining honey solution over it, and after another hour of baking, add salt and pepper on top. Bake for another 30 minutes (about 1 hour 45 minutes total). If the bird is not yet ready, pour over the meat juices and fat that have drained from the goose again, cover with foil to prevent the tender parts of the meat from burning, cover with chestnuts and bake for another 15-20 minutes. Prepare the cabbage. Disassemble the head of cabbage into individual leaves, leave only the good ones, remove the hard parts of the leaf, cut the cabbage like noodles and blanch in salted water for 3 minutes, then rinse with cold water, pat dry and fry for 15-20 minutes in a saucepan with butter under a lid over low heat, don't forget to add salt and pepper. Before carving the honey-lacquered goose, present it to your guests in its entirety, placing it on a warm platter on a “bed” of cabbage surrounded by chestnuts.

Goose confit (French cuisine)

The French use the word “confit” to describe meat drenched in fat, which can be stored for quite a long time. Cut the goose into four parts, lightly add salt and leave for 24 hours, then wipe and cook, without bringing to a boil, in goose fat, rendered in advance. The meat is ready if no blood comes out when you pierce it with a fork. Place the finished pieces of goose in ceramic pots, pour in the settled fat in which the goose was fried, so that the meat juice does not get into the pot. If there is not enough goose fat to fill the pot completely, you can add rendered lard.

Roast goose with stewed cabbage in Alsatian style (French cuisine)

For 12-14 people: 1 goose weighing 3.5-4 kg, 1 tbsp. spoon of salt, 1 teaspoon of ground red pepper, 3/4 teaspoon of freshly ground black pepper, 3 cups of finely chopped onions, 750 g of minced meat, 1.5 kg of sauerkraut.

Sear the goose and cut out as much internal fat as possible. Wash the goose and wipe dry. Rub with salt, black and red pepper. Melt a little of the removed internal fat in a saucepan and fry the onion in it. Mix onions with minced meat and stuff the goose with it and sew it up. Place on a baking sheet and place in a preheated (up to 180°) oven for 3 hours or leave there until the meat is soft. Baste the goose frequently with rendered fat. Mix sauerkraut with rendered goose fat and place in the oven for 45 minutes. Place the finished goose on a dish, place the cabbage around it and serve it like that.

Canned goose (French cuisine)

Cut the goose into 4 parts. Rub the goose pieces on all sides with a thick layer of salt (at the rate of 100-125 g of salt per goose) and place in a saucepan. Remove all internal fat and melt it. Leave the goose, rubbed with salt, in the pan for 2-3 days (if it was bought in a store) or even for 5-6 days (if we are talking about a freshly killed bird). Then remove it from the pan, wash, cut, put in a roasting pan, pour in fat so that the goose pieces are completely covered with fat (if there is not enough goose fat, you can add pork or beef fat, but under no circumstances vegetable oil). Cover the frying pan with a lid and keep on low heat for 2-3 hours until pink juice flows out of the goose leg, especially from the thick part of the leg, when pierced with a fork (red juice will mean that the goose is not yet ready). Let the goose pieces dry and place them in a clay jar or jug. Strain the fat in which the goose was cooked through a sieve and pour it over the pieces of meat so that they are all well covered with fat. Close the jar or jug ​​tightly with a lid. Store in a dry and cool place. Under this condition, the goose can be stored for several months. Before serving, place a clay jug or jar with canned goose on a low-heat stove or oven so that the fat melts and the required amount of meat can be removed from the jar. Heat the goose in the remaining fat over low heat. Cook the potatoes at the same time and serve the goose and potatoes together. Canned goose can be served with lentil puree, green peas or beans and garnished with a hard-boiled egg cut into quarters and white bread fried in goose fat.

Poultry liver with parsley (French cuisine)

8 poultry livers (chickens, ducks, geese), 3 bouquets of parsley, 1 white leek, 1 large potato, 80 g butter, 2 tbsp. spoons of meat juice, 1 tbsp. a spoonful of cognac, salt, peppercorns, ground pepper.

Peel, wash the potato, cut it into 6 parts, wash the leek, cut into slices, and cook in salted water for 15 minutes. Add fresh parsley and cook for another 15 minutes. Then drain the water, wipe the vegetables, lightly salt and pepper, mix with sour cream. Place the resulting puree in a saucepan with a thick bottom and place over low heat. Cut the liver, cleared of film and veins. Melt 30 g of butter in a large frying pan, add the liver and fry over high heat for about 3 minutes on each side (it should remain pinkish inside). Salt and pepper. Then leave in a warm place on a table platter. Mix the released meat juice with cognac and 2 tablespoons of hot water. Add 1/2 teaspoon ground pepper and the rest of the oil. Place parsley puree on a dish, around pieces of liver, pour over the sauce and serve.

Goose liver escalopes (French cuisine)

1 goose liver (800 g), 200 g flour, 200 g butter, 25 g salt, 1 egg, 1 glass demi-glace sauce, 50 g cognac, 100 g Madeira.

Demi-glace sauce: reduce the brown sauce by 2/3. dilute with a glass of sherry or Madeira and strain. The day before cooking, clean the liver from films and bile ducts, add salt, put it in a deep plate or enamel bowl, pour in Madeira or cognac. Place in the refrigerator and turn occasionally. On the day of cooking, blot the liver with a clean cloth (do not pour out the marinade!). Cut the liver into escalopes weighing 100 g, roll in flour and dip in beaten egg. Heat the butter in a saucepan and fry the escalopes very quickly (2 minutes each) on both sides. Place on a heated plate and keep warm. Pour the marinade and demi-glace sauce into a saucepan, boil, add 60 g of butter, stirring, add a little Madeira. Pour the sauce over the escalopes and place small potatoes, boiled or fried whole, on a plate around them.

Turkey knightly style (French cuisine)

For 4-6 people: 1-1.5 kg turkey (necessarily with breast), 2 tbsp. spoons of finely chopped onions, 2 tbsp. spoons of finely chopped carrots, 1 clove of garlic, 1 sprig of celery, 1 sprig of parsley, 1 bay leaf, 2 black peppercorns, 1/2 cup of dry white wine, 200 g of dry porcini mushrooms, pre-soaked in warm water, 2 egg yolks, 1/4 cup 20% cream, 1/2 cup breadcrumbs, 6 tbsp. spoons of fat for frying, 200-300 g of rice, 50 g of butter, 100 g of lard.

Cut the turkey meat, separating the bones and 300-350 g of white meat (from the breast). Set aside white meat. Place bones, turkey meat (without white meat set aside) and, if any, giblets along with mushrooms, onions, carrots, celery, parsley, bay leaf and pepper, pour in 1 glass of water and dry white wine, bring to a boil and cook over low heat for 40-50 minutes. Strain the resulting broth. Pass the porcini mushrooms through a meat grinder and put them back into the broth, add salt to taste. Beat the egg yolks with the cream and pour 1 ladle of broth into them, stirring continuously so that the eggs do not curdle. Pour the eggs into the broth and cook for 5-7 minutes, stirring and not letting them boil. Add salt to taste. If the sauce is thick, add cream, if liquid, keep it on the fire for a few more minutes. Cut the reserved white raw meat into 8-12 pieces. Dip each piece in the sauce, roll in breadcrumbs and fry in boiling fat until golden brown. Pass the meat cooked in the broth through a meat grinder, heat it up, pour in the sauce until a thick mass forms, add salt to taste and place in the middle of the heated dish. Place separately boiled rice well soaked in butter around it, and around the edges - pieces of fried white meat interspersed with slices of fried crispy lard. Serve the remaining hot sauce separately.

Turkey baked with prunes (French cuisine)

1 turkey (1 kg without bones), 500 g carrots, 250 g prunes, 1 piece of pork skin, 2 thin slices of lard (quite large, about the size of a turkey), 2 slices of smoked brisket, 100 g small onions, 50 g butter, 2 tbsp. spoons of cognac, 1 tbsp. spoon of vegetable oil, 1 glass of white wine, 1 bouquet of herbs, salt, pepper.

2 hours before cooking, wash the prunes, remove the pits and pour a glass of white wine. Peel, wash the carrots and chop coarsely. Cut the brisket into small pieces. Peel small onions. Carefully remove the turkey from the bones, roll the meat, giving it the correct elongated shape, put very thin slices of lard on both sides and tie everything with a strong thread, without pulling it too tightly. Heat vegetable oil in a heavy-bottomed frying pan and fry the turkey on all sides until browned. Then remove the turkey, wash the roasting pan, put 25-30 g of butter and fry the breast over medium heat for several minutes, then put the turkey back in there. Heat the cognac in a small saucepan or ladle, light it and pour it burning over the turkey. Place onions and carrots around. Season with salt and pepper and place pieces of remaining butter on top of the turkey. Cover the roasting pan with a lid and place on the fire. After 10 minutes, put the pork skin into the roasting pan, cut into two parts and rolled into a roll (tie tightly so that it does not unravel). Add a bouquet of greens and prunes. Pour everything over with the wine in which the prunes were marinated and half a glass of water. Cover the roasting pan with a lid and place over medium heat for 40 minutes. Before serving, remove the strings from the turkey, cut it into slices, place on a warmed plate and garnish with carrots, prunes, onions, fried brisket and herbs.

Turkey with apples and sauerkraut (French cuisine)

1 turkey, 2 kg sauerkraut, 200 g smoked brisket, 8 sausages, 3 onions, 1 pc. cloves, 1 bouquet of greens, 2 carrots, 2 cloves of garlic, 12 juniper berries, 12 black peppercorns, 750 g dry white wine, 1 glass of water, 1 cup of broth, 4 tbsp. spoons of lard, 8 apples, 130 g butter, 1 tbsp. a spoonful of ground cinnamon, salt, pepper.

Place the sauerkraut in a colander, rinse under running water, and squeeze thoroughly. Spread a clean napkin on the kitchen table and spread the sauerkraut on it to dry. Peel the onion, chop 2 onions, and stick a clove into the third. Cut the carrots into slices. Peel and crush the garlic. Wrap juniper berries in clean gauze. Melt lard in a casserole dish (it should cover the bottom of the pan), lightly fry chopped brisket, onions and carrots in it, add 1 kg of sauerkraut, then put pepper, garlic, juniper berries, onion with cloves, a bunch of herbs, cover with the remaining cabbage on top . Pour wine over everything and add enough water to cover the cabbage, but no more. Cover with a lid, bring to a boil and simmer for 4 hours over low heat. After 2.5 hours, place the prepared turkey in a roasting pan, greased with oil (also grease the turkey with butter), add salt and pepper, and place in a preheated oven. Baste the roast with broth from time to time. Peel the apples, cut them in half, remove the core. Mix 50 g of butter with cinnamon, salt and pepper and fill the cavities in the apples with the mixture. Place these apples around the turkey and return to the oven for another 45 minutes. Prick the sausages with a fork in several places, fry in heated butter, then put in sauerkraut and pour over the oil in which they were fried. Place a layer of sauerkraut in a heated dish and place the turkey on top. Garnish with sausages, apples, brisket. From the remaining cabbage, remove a bouquet of greens, juniper berries and onions with cloves, and place in a separate heated dish. Serve hot.

Turkey in the old style (French cuisine)

Turkey quarter with leg, 4 potatoes, 2 carrots, 1 onion, 2 leeks, 1 celery branch, 100 g lightly salted lard, 80 g butter, 20 g small champignons, 1 yolk, 1 pinch of ground cloves, cinnamon, pepper and nutmeg, 2 sprigs of parsley, thyme, 1 small bay leaf, 1 cup chicken broth, salt, pepper.

This dish is made from the fourth (back) part of the turkey. Place the sliced ​​lard in a small saucepan, cover with cold water, bring to a boil and boil for 5 minutes, then place under cold water and dry with a napkin. Wash and peel the vegetables. Cut the carrots and white leek into slices. Finely chop the celery. Heat 30 g of butter in a saucepan, fry the washed champignons for 7-8 minutes over low heat. Then remove the mushrooms, and put onions, carrots, celery, leeks, lard, parsley, cumin and bay leaves, the remaining butter in a saucepan, cover with a lid and simmer for 10 minutes. Place the turkey in there, fry until browned, then pour in the broth, salt, pepper, add spices and simmer over low heat. After an hour, place the potatoes on the meat (cut round potatoes) and leave on the stove for another 30 minutes. Heat the dish and place the turkey on it. Garnish with potatoes. Keep the dish in a warm place. Mix 1 yolk with sour cream, add the juice of one lemon, mix, add mushrooms, keep on fire for 1 minute, combine everything with the sauce, stir and keep on low heat again until thickened. Pour the prepared sauce over the meat and serve immediately.

Partridges with fruit (French cuisine)

For 8 people: 4 partridges, 1 tbsp. spoon of salt, 1/2 teaspoon of freshly ground black pepper, 4 tbsp. spoons of butter, 3 tbsp. spoons of cognac, 1.5 tbsp. spoons of wheat flour, 1/2 cup orange juice, 1/2 cup dry white wine, 2 tbsp. spoons of blackcurrant jam or jam, 1/2 cup of grapes without grains, 3 oranges, peeled and divided into slices, 1/4 cup of cherries.

Pluck the partridge, gut it, wash it, wipe it dry and rub it with salt and pepper; tie the wings and legs with a gauze ribbon. Melt the butter in a cast iron Dutch oven and fry the partridges in it. Heat the cognac, pour it over the partridges and light it. When the cognac burns, combine the sauce with flour mixed with orange juice, wine, blackcurrant jam and stir. Boil. Cover the partridges with grapes, orange slices and cherries, close the roasting pan with a lid and place in a preheated (up to 210°) oven for 30 minutes or keep there until the partridges are soft. Baste the partridges frequently with juice to prevent them from burning. Add salt to taste.

Partridges stuffed with lard and onions, with soubise sauce (French cuisine)

For 8 people: 4 partridges, 6 cups finely chopped onions and 1 whole onion, 250 g lard, sliced, 2 peas and 1/4 teaspoon ground black pepper, 1 carrot, 1 sprig of parsley, 1 tbsp. spoon of wheat flour, 2 tbsp. spoons of butter.

Pluck the partridge, gut it, wash it, wipe it dry and rub it with salt and pepper. Boil finely chopped onion in milk for 5 minutes, place in a sieve, add ground pepper and salt to taste, set aside 1/4 of this mass, wrap the rest in pieces of lard in the form of rolls. Fill the insides of the partridges with these rolls. Tie the legs and wings with a gauze ribbon. Wash the partridge giblets, place in a roasting pan along with the remaining lard, one onion, carrots, parsley, peppercorns, add 3 cups of water and cook for 40 minutes over medium heat. Place the partridges in the broth and keep the roasting pan on low heat for about 45 minutes. Meanwhile, prepare the soubise sauce as follows: put the reserved onion back into the milk and simmer over low heat for another 5-10 minutes or until the onion is completely soft. Rub through a sieve. Without allowing the partridges to cool, drain the liquid from the frying pan, strain and mix it with the onions mashed in milk. Add flour to the milk, mixed with 3-4 tablespoons of broth taken from the frying pan. Cook for 5 minutes over low heat, stirring continuously. If the sauce is too thick, add milk, if liquid, cook until the desired consistency. Place the partridges on a dish, remove the gauze strips, pour over the sauce and serve.

Partridges in Catalan style (French cuisine)

For 8 people: 4 young partridges, 80 g pork fat, 2 tbsp. spoons of wheat flour, 2 glasses of semi-dry white wine, 1/4 glass of red port, 2 red peppers cut into thin strips, 2 oranges (or 3 tangerines), 24 cloves of garlic.

Prepare the partridges. Pluck the partridge, gut it, wash it, wipe it dry and rub it with salt and pepper; tie the wings and legs with a gauze ribbon. Place them in a cast iron Dutch oven with the melted pork fat and brown on all sides. Add flour and stir until the resulting homogeneous mass turns golden. Pour in semi-dry white wine and port. Add a little water so that the liquid covers the partridges a little more than half. Cover the roasting pan with a lid and keep on low heat for 30 minutes. Add red pepper. Do not remove the roasting pan from the heat. Meanwhile, place the garlic and grated zest of oranges (or tangerines) in boiling water and boil for 1-2 minutes (to remove the bitterness from them). Drain the water. Pour 2 cups of fresh water over the garlic and orange zest, bring the water to a boil and cook over high heat for 8-10 minutes. Pour the water with the garlic and orange zest into the roasting pan with the partridges. Squeeze the juice from the oranges into it and keep the partridges on the fire for 15 minutes or until they become soft. If the gravy is not thick enough, remove the partridges and, without allowing them to cool, simmer the sauce until the desired consistency is obtained, stirring frequently. Serve the partridges hot, pour the sauce over them, and place bell peppers, oranges and garlic around them.

Partridges with cabbage (French cuisine)

For 4 people: 2 partridges, 1 medium head of white cabbage (1200-1500 g), 100-125 g lard, diced, 2 large carrots, thinly sliced, 1.5 teaspoons salt, 1/4 teaspoon ground allspice, 2 juniper berries, 1 clove of garlic, 1 tbsp. a spoonful of sugar, 1-1.5 cups of broth cooked from partridge offal, 1/2 tbsp. spoons of grated lemon zest, a pinch of nutmeg, 4 small smoked sausages (hunting sausages).

This recipe is the most common way to cook partridge at home in France. Pluck the partridge, gut it, wash it. Fry the lard in a frying pan and fry the partridges in the rendered fat. Boil the cabbage whole in salted water for 7-8 minutes. Cool, cut out the stalk and chop the cabbage leaves. Place a layer of cabbage (3/4 of the total amount cooked) in a roasting pan, on top of it - carrots, fried bacon, sausages (whole), partridges; sprinkle with salt, nutmeg, pepper, add juniper berries, garlic. Cover the top with the remaining cabbage, sprinkle with sugar, pour in the broth so that it covers only half of the layer of cabbage, close the frying pan with a lid and keep on very low heat for four to five hours. Add salt to taste and serve in a roasting pan.

Pheasant in red wine with celery (French cuisine)

For 4 people: 1 pheasant, 5 tbsp. tablespoons butter, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 50 g lard, diced, 1 cup dry red wine, 1 cup chicken broth, 2 large celery roots, peeled and thinly sliced

Today I decided to celebrate France Day, or rather, French Cuisine Day. Why French? Oh, this is a difficult question because it is impossible to answer it briefly. The fact is that French cuisine seems familiar to many of us: onion soup, snails, croissants, ratatouille. Perhaps not everyone has tried these iconic French dishes, but absolutely everyone has heard about them. But dig a little deeper, and it turns out that French cuisine is something more complex, complex and surprising. The more I became acquainted with less “promoted” dishes native to France, the more I fell in love with French cuisine, while simultaneously discovering food processing techniques, culinary techniques, eating habits of the French and other important things that raised the cuisine of the Republic to that pedestal. which it is located.

It is difficult to deny the importance of Russian or, for example, Italian cuisines, but it was the French culinary tradition that had the greatest influence on world cuisine: first the complex, cumbersome cuisine of Carême, then classical cuisine, after nouvelle cuisine and its associates - all these trends shaped the appearance of contemporary cuisines according to to the whole world. However, now we are not talking about fashion: among French recipes there are those that exist outside of time and are worth preparing regardless of tastes and preferences. In this post, I've collected 10 of my favorite French recipes, including classics like onion soup or salad Niçoise, as well as lesser-known but still delicious dishes. I sincerely hope that the recipes from this collection will please you.

The French joke that their breakfast consists of three “cs” - coffee, croissant, cigarette. Indeed, having real feasts for lunch and dinner, people in France have a very modest breakfast, but it is impossible to imagine this breakfast without a freshly baked puff croissant. Comparing croissants bought in a store and croissants baked at home is such a thankless task that I won’t even waste precious words on it. Serve them with coffee, tea or cocoa - and these will be some of the best moments of your life. I'm serious.

Traditional French cuisine is based on simple products from which complex dishes are created. Shrimp and lobsters, a variety of fish, many meat dishes, vegetables. And, of course, magnificent French cheeses, from the famous Roquefort and Camembert to goat cheeses from the villages of Languedoc.

It is impossible not to mention such famous French dishes as frog legs and snails. It’s simply impossible to imagine the country’s original cuisine without them. And of course, the main drink of France was and is wine. Or rather, wines, in all their multi-colored palette.

National dishes of French cuisine

It was from France that this crispy pastry with a variety of fillings came to us. For the French, coffee with a croissant is a traditional breakfast.

Frog legs. Not everyone decides to try this original French delicacy, and it’s completely in vain. Frog legs are very tasty and resemble chicken.

Snails in garlic sauce. Another unique recipe from French cuisine, which is definitely worth trying.

Chicken or rooster in red wine. One of the complex French recipes, all the subtleties of which can only be understood by a professional chef.

Goose liver pate. It is difficult to prepare, and the raw materials used are not simple, using only the liver of specially bred geese, fed on a special diet.

Vegetable dish of stewed peppers, zucchini and eggplant. Ratatouille recipes may vary depending on region.

A cheese or chocolate dish prepared by melting in a special heat-resistant caquelon container over an open fire.

Truffles. A delicious type of mushroom growing in the ground. A real dish of aristocrats.