Created by: Silentchapel
Number of Blossarys: 95
English (EN) 
Pot-au-feu is a French beef stew. The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains: low-cost cuts of beef that require cooking for long periods; some kind of ...
A croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used. A croque-monsieur served with a fried ...
Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn ...
French onion soup is a type of soup usually based on meat stock, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity ...
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy ...
French cuisine consists of cooking traditions and practices from France, famous for the rich tastes and subtle nuances with long and rich history. France, a country famous for its agriculture and ...
