How To Recipes

How to recipes: in this category you will find a selection of recipes that demonstrate how to apply a range of French culinary techniques like making a roux, a mayonnaise or a stock from scratch for example.

Financiers cakes Tutorial

Financiers (formerly known as a visitandines) are small bite size almond cake which are flavored with a beurre noisette ( translated as Hazelnut butter because of its color) and topped up with a piece of fruit or flakes almonds. the original Financiers are baked in small rectangular cake pans but...

Stephane

November 11, 2018

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Beef Consommé with Deslignac Royales

The consommé is the evolution or shall I say transformation of freshly made broth (usually beef or chicken) into a clear soup that is actually called a consommé. Consommé in Escoffier cuisine can be served with various garnish such as pasta (vermicelli’s and the sort) croutons, vegetables and also with...

Stephane

November 2, 2018

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Fish Filet With Dugléré Sauce

This classic French fish recipe was a creation of Adolphe Dugléré which was renowned French head chef working at the Cafe Anglais in 1866 which became the most famous Paris restaurant of the 19th century. Adolphe duglere is also the creator of many world renowned dishes such as the Pomme...

FCA

October 19, 2018

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Trout Meuniere (with toasted almonds)

The trout Meuniere with almond ( truite aux amandes) is a classic french recipe that uses the Meuniere style of cooking, where The fish is first coated in flour then pan fried and served with lemon juice,butter and parsley. toward the end some toasted almonds are added to bring an...

FCA

October 12, 2018

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How To Make & Use Court bouillon

The court- bouillon is a liquid used for short cooking, by poaching , of certain fish and crustaceans composed of salt water and pepper moistened with white wine or vinegar, carrots and sliced onions, and a bouquet garni. Court bouillon loosely translates as ‘briefly boiled liquid’ (In French “court”) or...

FCA

October 10, 2018

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Croquembouche: the how to guide

Where does the croquembouche comes from? The invention of the croquembouche ( also named croque-en-bouche in French which could be translated as “a crunchy bite”) is often attributed to Antonin Carême,who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in...

FCA

October 7, 2018

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How to make Espagnole sauce

Cooking Time: 2h30 mn

French cuisine

The famous French croque monsieur and Croque madame story. Did you know that those toasted sandwiches first appeared in Paris in the 1900’s. A simple formula that used sliced bread ham, cheese plus an egg for the croque madame. Of course in modern time some other ingredients have been added...

FCA

April 17, 2018

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Comfort food	Fish and seafood
French cooking basics	French cuisine history
Great French chefs	How to recipes
Meat dishes	Poultry dishes
Sauces & Stocks	Soups and consomme
Starters and salad	Subscriber's recipes
Sweets and Dessert	Vegetables & Sides
Wine articles and food pairing guides