French cuisine English writer. Dishes in honor of writers

France is famous for many things - 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 classic dish like cock in wine, French food will always resonate with gourmet gourmets. In this edition, Bigpiccha brings you 32 must-try dishes in France.

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

2. Creme brulee - the most famous and beloved french dessert. As soon as you hear the crunch of a hard caramel crust and dip the spoon into custard, there is no going back.

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

4. Although Moules Frit (mussels and French fries) is considered a Belgian dish, Moules Marinières is french dish from Normandy, whose name translates as "mussels in a sailor's way." Imagine, in France this gourmet dish is considered fast food.

5. Croque Monsieur is the French version of a hot cheese sandwich. Includes ham and processed cheese Gruyère and bechamel sauce.

6. The chicken in the dish "Kok-o-ven" (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 classic recipe"Cock-o-wen".

7. Escargot - snails - it seems strange dish for foreigners, but in France it is considered a delicacy. Snails are served hot in 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 cooked with milk or cream, this is called " potato casserole in Dauphine" ("Gratin Dauphinois").

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

11. The best oysters in France, one should look for in Brittany, from the city of Riek-sur-Belone they got their French name - belon.

12. Although " blood sausage» does not sound very appetizing, this is one of the traditional elements french cuisine. Sausage contains pig blood and served on its own or with a side dish such as potatoes.

13. Croissant - too french classic. This crescent-shaped flaky buttery bun can be found in any bakery in the country.

14. Riet - salted pork pate. Eat with bread or crackers.

15. “Knei de broche” 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 meal.

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

17. If you eat raw meat, you want to be sure that it is cooked correctly. "Steak tartare" - chopped 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. Kish - savory pie, which can be found everywhere in France. One of the traditional varieties is Lorraine quiche, or " quiche lauren". Prepared with bacon, eggs and sometimes cheese.

20. "Pan-o-chocola" translates as "chocolate bread." french bakers brilliantly mastered the combination of pastries and chocolate.

21. Salad "Nicoise" comes from Nice and is a combination lettuce, tomatoes, boiled eggs, tuna, anchovies, olives and beans.

22. "Boeuf bourguignon" - a dish from stewed beef originally from Burgundy. Combines meat, vegetables, garlic and, of course, red wine.

23. "Tart tatin" - not simple Apple pie, and the cake is inside out. Before baking, apples are fried in butter and sugar.

24. "Blanquette de Vaux" - veal, butter and carrots cooked in cream sauce. The meat does not darken during cooking.

25. Duck is a frequent occurrence in French cuisine. "Conf" - duck leg cooked in own juice, originally from South Gascony.

26. Trays with crepes ( french pancakes) are all over Paris and you should stop and try them. Crepes can be both sweet and savory. The classic is "butter and sugar".

27. "Kassule" - a cross between a stew and a casserole, a real feast of the stomach. The dish comes from the south of France and is made from beans, duck and pork skin.

28. Born in the southern port city of Marseille, Bouillabaisse is best tried at Le Miramar. This is a fish soup 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 controversy on the admissibility of special - not very humane - fattening of these ducks and geese.

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

47 chose

"Porthos looked at the bottle standing next to him, hoping that he would somehow dine with wine, bread and cheese, but there was no wine - the bottle was empty ..."

/BUT. Dumas. "Three Musketeers"/

As a child, when I imagined the scene of Porthos's dinner with the Koknar couple, I was very sorry for the brave musketeer who remained hungry. Wine in those days did not interest me, and cheese and bread seemed too mundane. Now I would gladly agree to such a meal - provided, of course, that all its components are French ... Noble french cheeses have already been the topic of our culinary journey, a wide selection of wines deserves a separate discussion, and bread ... Oh, this french baguette- fragrant, with a crispy crust and a delicate crumb - how to bring it untouched from the shop?! But I got distracted...

So French food. These words say everything and say nothing. What do we imagine when we talk about it? Onion soup? Frog legs? Foie gras? Sophistication and perfection in everything - both in cooking and in serving dishes, honed over the centuries? Let's start with the fact that there is no single French cuisine ... There are many regional variations (cuisine regionale), there is a "regular" or "common" cuisine (cuisine bourgeose) and, of course, high cuisine (haute cuisine), the founders of which there were cooks French kings. The division, however, is very arbitrary - dishes easily "migrate" from one category to another. So, the famous Marseille bouillabaisse has gone from an unpretentious dish of fishermen to a masterpiece culinary arts. And, of course, there are features that are typical for any version of French cuisine. One of them is sauces.

For me, sauce is the essence of French cuisine. This is not just an addition to food, it is an elegant touch, a final flourish that turns a good dish into a true masterpiece. Properly prepared sauce is designed to emphasize, set off, but in no case change the taste of food! There is a saying: ""The architect hides his mistakes under ivy, the doctor - in the ground, and the cook - under the sauce" (it is attributed to Bernard Shaw). There is some truth in it, but it is the share - no sauce will make a bad dish good, but here "average" can greatly improve.On attempts to disguise as spicy sauce I don’t even say “sturgeon of the second freshness” - there is no place for this in a decent kitchen! Served with various sauces familiar dish begins to play with new shades of taste and aroma. But to look for the unusual in the usual is so exciting!

The sauce has another important role. Beautiful design dishes are an indispensable part of French cuisine, and sauces play into the hands of the chef. If the sauce is served separately, then an elegant gravy boat will add the right note to the serving. Do we often use gravy boats that are in our services, inherited from mothers and grandmothers? I am afraid that many people ignore this serving item - and completely in vain!

If the dish is served with sauce, then the scope for the chef's imagination is even wider. French chefs manage to create real paintings on a plate, "revitalizing" appearance dishes with bright spots colorful sauces. Sometimes such beauty is even a pity ...

How many sauces does French cuisine know? There is no answer to this question - after all, new ones appear every day. The French statesman Talleyrand is credited with the following words: "In England there are 360 ​​religions and 3 sauces, and in France - 3 religions and 360 sauces." However, some claim that the British said it. But what difference does it make if the meaning is clear - there are many sauces in France, and much more than 360. Experts number about 3000. It is impossible to tell about all of them, but here the history of French cuisine comes to our aid.

In the XVIII century, France becomes a trendsetter in culinary fashion and consolidates its position in the next century. Not only European royal courts, but also more or less rich and noble people strive to have a French chef. It was in those days that "classic" French cuisine was born, and sauces take their rightful place in it. An important role in the classification of sauces was played by the "king of cooks and the chef of kings" Marie-Antoine Karem, who served with Talleyrand, Rothschild, King George IV of England and (though not for long) at the court of Alexander I in Russia. Traditions of "high" cuisine of Karem in more modern version continued no less famous Georges Auguste Escoffier, who worked in famous restaurants in Paris, Cannes, Monte Carlo and London. He published the best-selling "Cooking Guide", where sauces are given a significant place.

I present to you (according to the classification of the great chefs of the past) the main sauces of French cuisine. They are also called "basic", and Karem called them "great" or "mother", since many others can be prepared on their basis.

Sauce "Bechamel" (bechamel). This is probably the most famous, most versatile and not at all difficult to prepare sauce. Like all dishes "with history", "Bechamel" has several versions of origin. One of them says that the court chef of Versailles Varennes came up with the sauce, but the name of the dish was named after the Marquis de Bechamel.

To prepare the bechamel sauce, we need:

• ½ l milk
• 50 grams butter
• 50 grams of flour
• Salt, white pepper, grated nutmeg taste

Melt butter on low fire, add flour, stirring continuously. This will be the base of the sauce, called roux in French. Remove from heat, add cold milk to the hot base, rubbing until completely smooth. Put on low heat again, cook with constant stirring until boiling and a few more minutes. Add salt and spices.

The main difficulty, in my opinion, is to achieve complete homogeneity of the sauce. If not, then it can be filtered through a strainer.

"Bechamel" is great with light meat, chicken, lasagna, potatoes, vegetables and mushroom casseroles. And this sauce also opens up wide scope for culinary experiments - you can add various spices, herbs and many other products to it. A wonderful sauce is obtained if you add onion fried to a golden color to the "Bechamel". Grated cheese (preferably a few different varieties), yolks and cream will turn Bechamel into Mornay sauce, ideal for pasta and seafood, and chopped shrimp with cream into an exquisite Nantua ...

Sauce "Dutch"(Hollandaise) is another masterpiece of French cuisine that has nothing to do with Holland.

For the Hollandaise sauce you will need:

• 2-3 yolks
• 250 grams of butter
• 2 teaspoons lemon juice (you can substitute half wine vinegar)
• Salt, pepper to taste

According to the classics, the sauce is prepared in a water bath, but you can just beat it with a mixer (although the first method makes the sauce more tender). Beat the yolks with salt in a water bath, then gradually add the butter, pour in the lemon juice and add the pepper. The main difficulty is that the yolks should not overheat and curl. If the sauce is too thick, you can add a little warm water. "Dutch" sauce is prepared immediately before serving and is not stored.

There is another option - using proteins, which are beaten separately and injected into ready sauce. This "Dutch" is more airy, and it can also be stored and even warmed up. Hollandaise sauce is great with vegetables (especially asparagus), fish and seafood, and eggs (for example, famous eggs Benedict).

There are many variations on the theme of Hollandaise sauce. If we add shallots and tarragon to it, we get a wonderful "Béarnaise", ideal for steak, and Dijon mustard will turn it, respectively, into "Dijon". Mayonnaise, by the way, is also a relative of Hollandaise sauce. There is a legend that the well-known mayonnaise was born on the island of Menorca, where, during the siege, the French chef ran out of butter, and he came up with an olive-based sauce. Mayonnaise own cooking- this is wonderful sauce, high-calorie, of course, but very tasty ... You can also cook "Tartar" by adding greens, pickled gherkins, capers and mustard to mayonnaise, or "Remoulade" - with herbs, capers, spices and anchovies. These sauces are very good with seafood, vegetables and meat.

Velute sauce (veloute) has been known since the middle of the 16th century and exists in several varieties - depending on the broth - base. The broth (weak and light!) Can be made from veal, chicken and fish, and thicken it with the same roux basis, which we mentioned in connection with "Bechamel".

It is prepared in the same way as Bechamel, but instead of milk, broth is used, which is added hot to the base. Very easy and very tasty, try it! AT pure form the sauce is served with poultry and fish, and it can also be used as a base for soups.

On the basis of "Velute" you can cook many of the most various sauces. The most famous of them, perhaps, is "German" (allemande). Interestingly, during the First World War, the patriotic French abandoned this name (but not the sauce itself!) The sauce is prepared by adding yolk, cream and lemon juice to the "Velute". Fish "Velute" is often added with white wine, shallots and butter, while chicken - cream and fried mushrooms. Try experimenting with different herbs and spices and I'm sure you'll find yours!

"Spanish" sauce (Espagnole) is a representative of the family of dark, or brown, sauces. Its features are a strong dark broth that is boiled from veal, beef and bones, and a base of butter and flour is fried until brown. According to legend (this sauce also has it), its author was a Spaniard chef who came to France with Anna of Austria.

To prepare "Espanyol" you need:

• 1 liter strong broth
• 50 grams of butter
• 50 grams of flour
• Salt, pepper to taste
• Tomato paste or tomato puree - 1-2 tablespoons

Add flour to melted butter and fry until brown with continuous stirring. Mix with tomato paste, add warm broth, and cook for at least 4 hours over low heat. The sauce should not boil and, of course, burn. Often sauteed onions, carrots and celery, various spices and herbs are added to this sauce.

The preparation of "Spanish" sauce is a long and troublesome process, but it can be done in large quantities and then freeze, which does not affect the taste at all.

This sauce is rarely used in its pure form, creating others based on it. You can look for your options by trying different combinations of spices, herbs and spicy vegetables by adding red or white wine, bacon or mushrooms. And you can turn to numerous recipes - Hunter, Pereguet, Robert, Lyon ... These sauces are perfect for meat dishes.

And finally tomato sauce, which for some reason I want to attribute to Italian or Latin American cuisine. But he became one of the main sauces with light hand Escoffier at the beginning of the 20th century and became an integral part of national cuisine France. You can, of course, buy tomato sauce in the store - the benefit of the assortment of modern supermarkets allows this. And you can cook it yourself, which I have been trying to do lately. The technology of its preparation is not at all complicated, it just takes time, so I make it "on an industrial scale" and store it in sealed jars in a cool place.

The main tomato sauce is simply stripped down puree of fresh and ripe tomatoes with addition olive oil, salt, garlic and other spices. By the way, spices (except those that can be chopped) are best added to the sauce in a bag towards the end of cooking. How good is tomato sauce? First of all, room for creativity - it goes great with greens and herbs (try Provence!), with vegetables, olives, mushrooms and cheese ... By adding chopped meat, we will get the classic "Bolognese", and with cream the sauce will turn into a delicate tomato-creamy ... This sauce and its derivatives are indispensable for pasta, pizza, potato dishes and other vegetables, meat (especially chopped), fish and seafood.

Of course, the "mother" sauces, and even those based on them, do not exhaust the richness of this page of French cuisine. There are whole families wine sauces and sweet sauces, as well as salad dressings(the most famous of them is Vinaigrette). But, as they say, you can not embrace the immensity ...

I confess - for a long time sauces remained for me "a mystery with seven seals." It seemed to me that it took too long to cook them, it was difficult, and in general, you can do just fine without them. But as soon as I started, I can’t imagine how I managed without these elegant culinary additions that so diversify the usual cuisine. And how interesting it is to experiment with ingredients, creating your own author's sauces! Some of the great French chefs (either Brillat-Savarin, or Dumas-père) are credited with the statement that it is impossible to learn how to cook sauces - you need to be born with this talent. With all due respect, I disagree! There would be a desire.

How do you feel about sauces? Is it customary to cook them in your house?

Svetlana branch , specially for Etoya.ru

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Friends, Auguste Escoffier said: “The National English cuisine much better than words about her. The evil-speaking French created a bad name for English cuisine. At all times they liked to ironically say that you can stay not hungry in England if you ride to France three times a day.
The traditional cuisine of the British has always resisted. And although English cuisine is not as intricate and sophisticated as the cuisine of its closest European neighbors, it is healthy and easy to perform.

Famous English dishes: sir fillet, sandwiches and others

Despite the fact that the British have only 3-4 sauces, and not 3000, as in France, they are the best at meat dishes. Well, judge for yourself, where else could they make a bull's thigh into a knight? This was done by the English king himself (and the truth is, historians have not yet come to a consensus on which one is James I or Henry VIII), who respectfully called the most tender piece of bull meat “Sir Loin” (“Sir Loin”). With his light hand, from now on, the fillet is called “sirloin”. thanks to England, the world learned what a steak, bacon, and roast beef are. Who now does not know the “bloody” roast beef, which is adorned with a ruddy crispy crust on top, and inside there is the most urgent pulp, and note that there is no fat. So why is there sauce?

And the sandwiches? If it weren't for the British, the world would still get its hands dirty and butter-bottomed sandwiches. In the 18th century, there was an avid gambler, among other things, the Minister for Foreign Affairs of England, Lord John Montagu, who, not wanting to break away from the card table, took and came up with closed sandwiches without getting their hands dirty. Remember English pudding, which the British came up with to steam in a napkin! Or English cheeses - hard cheddar with a slightly nutty tone or sharp, melt-in-your-mouth blue weaned! And whiskey, and ale, and porter, and famous all over the world! No, after all, the closest French neighbors are not right.

This dish owes its birth to the small island nation of Wales, which, like England, is part of the UK. Wales is surrounded by the sea from three of its sides, and even its capital, Cardiff, is also cut through by its full-flowing river through its banks. In the local waters, cod is found in abundance, which the locals call the queen of white fish.

In Cardiff, as nowhere else, they know how to cook it well, the dish is especially popular - cod in beer batter. For its preparation use fresh fillet cod, and the batter is made from a dark variety foamy drink. Pieces of tender white meat fish with a crispy golden crust is served with beer - it is simply impossible to break away from such a meal!

As you know, the children of Albion honor traditions, and, most surprisingly, not in words, but in deeds. Timetabl is a world-famous gastronomic daily routine, when work “fits” into the breaks between meals. That's about this English diet, about what kind of cuisine in England we'll talk about now ...

What do the British eat for breakfast?

The British have breakfast from 8 to 8.30 in the morning, just like us. Both in the north and in the south of the island they certainly eat oatmeal in the morning. True, the Scots stubbornly prepare it from oatmeal, and the British from oatmeal. In the north, smoked herring or haddock serve as an addition to oatmeal. In the south, they prefer bacon and eggs, fried kidneys, sausages, toast with butter. The Scots choose heather honey, jam and jelly as a sweet. English - fresh fruits and Orange juice. Young people claim that oatmeal is now eaten only by ghosts in ancient castles, and they are addicted to muesli. But everyone, without exception, pays tribute strong tea with milk - a tradition!

Second breakfast - lunch

The second breakfast, from 12 to 14 o'clock, is light for those who dine in the evening, and dense, replacing lunch for those who only have dinner in the evening. Light - scrambled eggs with ham, dense - roast beef or lamb with fried potatoes and vegetables. For dessert, they eat puddings, all kinds of cookies. And ends the meal again with strong tea.

Dinner - for the evening

Voltaire called England the country of dinners, and its inhabitants - the dining people. And indeed, lunch here is very solid. The traditional time of this meal is 19-20 hours, and, as a rule, they serve appetizers, salads, soups, roasts with vegetables, fish, sweet dishes and, you guessed it, strong tea.

Tea and the Samurai Code

Tea is a special topic in England. The culture of tea drinking in this country is a bit like the code of the samurai in Japan. It is hard to imagine that at one time the British did not know the taste of tea at all - only in 1664 Charles II was presented with two pounds of dry " Chinese leaf» merchants of the East India Company. But the British did not arrange “tea riots”, but immediately appreciated the tart taste, wonderful aroma and wonderful healing properties divine drink. A prominent British statesman, Sir William Ewart Gladstone, who was famous for apt aphorisms, once remarked: “If it’s cold, tea will warm; if it’s hot, it will cool; if you are depressed, it will invigorate;

Perhaps, main secret The popularity of tea on the shores of foggy Albion lies in the character of the islanders. The British are prone to a calm, almost ritual regularity of being, and new drink gave them the opportunity to conveniently organize their daily routine.

By English standards - Five-o-clock

Tea has become both a metronome and a tuning fork of life, “It’s easier to imagine Britain without a queen than without tea,” the British joke and drink tea in the morning in bed, at breakfast. at lunch, in the middle of the working day (in any company there is a special break - tea bgeak), in the evening at home. But tea becomes the true king in Five-o-clock.

This time is holy no matter what happens in the world, millions of Britons, from clerk to queen, are sure to drink tea. Even if you are up to your ears in urgent work, do not try to force your English colleagues to abandon the ritual - it is useless. The five-hour tea party has become so firmly entrenched in the flesh and blood of the nation that it is hard to believe in its not so respectable, by English standards, age. Five-o-clock. It is believed that Anna Maria, Duchess of Bedfod, Queen Victoria's lady-in-waiting, introduced the fashion in 1840.

Tea in the UK is prepared according to all the rules. The teapot is scalded, tea leaves are poured (1 teaspoon per cup), poured with boiling water. Real english tea they drink with milk or cream, but our favorite tea with lemon and sugar is called Rasian tea. Tea is served with biscuits, pies with candied fruit or nuts, biscuits, crispbread, cucumber sandwiches and thinly sliced ​​bread with butter.

How to cook English roast beef

Having learned what the cuisine of England is like, you and I can easily cook a traditional English dish - roast beef, or, more simply, a fried piece of meat. The recipe is extremely simple, the cooking time depends on what result you want to get at the end: deep fried meat, medium fried or with blood (I note that for lovers of such experiments, you need to be sure of the meat supplier).

So, let's get down to cooking roast beef in English.

1. Meat ( loin, thin edge or tenderloin) wash, cut off the tendons, rub with salt, you can sprinkle with freshly ground black pepper. They take meat big piece, I did not indicate its weight, any piece of at least 1 kg will do.

2. Then put a whole piece on a dry, very hot frying pan and fry on all sides.

3. Put in the oven, the meat should be baked until it is ready. Do not forget to water it with the juice that stands out every quarter of an hour. If there is not enough juice, then you can add water or a little broth.

A few words about the roasting time, I deliberately did not write how long to bake the meat, because it depends on what kind of roast beef you want to get - deep fried, medium fried or rare.

4. When the roast beef is ready, it must be cut into slices and beautifully placed on a plate.

Roast beef is usually served as a side dish in England. green pea with sliced ​​​​boiled carrots, seasoned with butter, or potatoes (in any form: fried, boiled or mashed) and put horseradish on the table. Yes, and do not forget to pour the meat with strained juice, released during frying, and melted butter. Also, roast beef can be served with any vegetable salad and pickled vegetables.

Enjoy your meal!

I suggest watching a video recipe on how to cook another English dish that all meat-eaters and, first of all, men will appreciate - Wellington beef.

Friends, if you liked the article, then vote for it by clicking the buttons social networks. So you say thank you to the blog. And don't forget to subscribe for new treats. I am waiting for your feedback, it is very important for me to know your opinion, this will make the site more interesting and useful. I will be glad to see you among the members of the group Delicious cuisine in contact with.
Sincerely, Lyubov Fedorova.

8 chose

How are dishes with a Name born? Culinary masterpieces, over which the cook conjured, can be all his life or successful on a whim or by chance. Dishes named after their author or a famous person who was the first to taste and appreciate their taste. Dishes whose names burn for themselves, which have become a household name in the world of culinary. named after the queen dessert cake with apples, a salad named after the Great Mademoiselle, an imperial cake, pizza and a cocktail with the same female name, a dessert named after the great Russian ballerina - do you recognize them? All of them at one time were masterfully prepared from carefully selected or handy ingredients, but flavored with the same seasoning - the Talent of their creator.

Beth a la Count Stroganov

The popular dish of beef stroganoff literally translates as beef stroganoff. The accessory version of the dish is somewhat. According to one of them, it was named after Count P. A. Stroganov (1772–1817). The author of the dish was the count's chef, who did not disgrace his master - his dish penetrated the world cuisine through diplomacy. having won the hearts of gourmets of the early 19th century and settled forever in cookbooks century of the present. According to another version, the dish was invented by the French chef Andre Dupont, who served with another count, Stroganov Alexander Grigorievich (1795-1891), and prepared it for an elderly owner who lost his teeth by old age. According to the third - beef stroganoff was served at the table of the same count in Odessa, where he arranged " open tables"for your guests.

Hemingway Drinks and Edda Victor Cocktail

Ernest Hemingway knew a lot about strong drinks, the proportions of their mixing and flavor combinations of their different varieties. He authored several signature cocktails: Champagne Hemingway (Death at Noon), Death in the Gulf Stream, Hemingway Daiquiri and Hemingway's Hammer. The first is a skillful mixture of cold champagne and absinthe, the second is a mixture of gin and lime juice, the third is made from grapefruit juice with liqueur.

The original liquor named after its author Literary agent Ed Victor can be tasted in this place - London's Ivy Cafe. The recipe is kept secret. But it is known that according to the idea of ​​the author of the drink, its color should be like sunrise in the tropics.

Bennett omelette

The signature omelette of the chef of the Savoy Hotel was so fond of the English writer Arnold Bennett that he asked for it for breakfast whenever and wherever he stopped.

Apparently the chef of the hotel shared with the writer the secrets of cooking complex omelette with smoked fish and several types of cheese.

Rockefeller oysters

In one of oldest restaurants America "Uanutana" you can try a dish whose recipe is known only to the chef of the restaurant. For many years, the recipe for Rockefeller Oysters, invented by the son of the first owner of the restaurant, Jules Alchitore, in 1889 and named after the richest man in the country, has been kept secret for many years.

eggs benedict

Eggs can be boiled, fried or beaten. And you can cook eggs Benedict! In fact, this is a whole sandwich, which includes the freshest eggs cooked in a special way. Who was the first to cook this dish? Whether it happened at the Waldorf Hotel, where, as he himself admitted, the broker Lemuel Benedict wandered off with a severe hangover, asking himself a sandwich with boiled egg, hollandaise sauce and bacon. The head waiter of the restaurant liked the idea of ​​the new dish so much that it was immediately included in the menu. Or original sandwich did the chef at Delmonico’s in New York come up with some Mr. and Mrs. Benedict, restaurant regulars who knew by heart and asked for something new? One way or another, but today we will try to cook this intricate dish, so simple in appearance and so original in taste! The main condition is that the eggs must be very fresh.

Eggs "Benedict"

You need (for one serving):

• 8 toasts (or 4 buns cut in half)
• 8 slices bacon (or smoked salmon)
• butter
• green onion
• 8 eggs
• 1 teaspoon salt
• 4 teaspoons 6% vinegar

for the sauce:

• 3 raw yolks
• 200 g butter
• 2 tsp lemon juice
• salt, pepper to taste

Ready!

Cook the eggs one by one: gently break the shell and release the egg into a small bowl. Pour hot water into a small saucepan boiled water about 3 cm, add salt and vinegar. Gently lower the egg into the water and cook for 1 minute (the protein should harden and the yolk remain liquid). Remove the egg with a slotted spoon and carefully transfer to a plate. Prepare the following. For the sauce, melt the butter in a saucepan, mix the yolks separately with lemon juice. Put the bowl of yolks on water bath Whisking constantly, gradually pour in the melted butter and continue beating until the mixture thickens. Fry the bacon a little on both sides. Fry toast or halves of buns on both sides, put bacon (salmon slices) on top, carefully place the egg, pour over the sauce and sprinkle with herbs.

Chicken roll with cheese and nuts: composition chicken breast - 500 gr. hard cheese - 100 gr. walnuts- 100 gr. egg - 1 pc. breadcrumbs - 3 tbsp. tablespoons salt, pepper - to taste. Chicken roll with cheese and nuts: cooking method chicken breast beat off. Cheese cut 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 allspice, parsley, salt to taste. Quick aspic: cooking method Boil the bones with carrots, parsley root, allspice and bay leaf. Ready broth is filtered, gelatin, […]

Aspic tongue: composition 600 g of the 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. Jellied tongue: cooking method beef tongue washed, soaked in cold water 2-3 hours, periodically changing the water. Cooked in […]

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

Piglet in aspic with lemon: composition Piglet carcass, 3-4 liters of water, 2 carrots, 1 parsley root and celery. 1 lemon, 2 eggs, salt and pepper to taste. Piglet in aspic with lemon: cooking method Boil the carcass of a pig in salt water with roots, cool, cut into small pieces and put into molds. Garnish with lemon and carrot slices. […]

Marinated chicken baked in batter: composition 300 g chicken fillet, 2 liters of water, 2 eggs, 2 onions and 3 garlic cloves. 1 bunch parsley, 3 tbsp. spoons of flour, 2 tbsp. butter spoons, Lemon 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 of chicken, 1 glass of water, 1 pickled red pepper, 2 pickles. 2 onions, 1 teaspoon gelatin, salt and pepper to taste. Chicken in jelly: cooking method Treated chicken is rubbed with salt and pepper, fried until golden brown and chill. The chicken is then garnished with pickled peppers, chopped onion rings, salted […]

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 white bread and 7 peas of allspice. In addition, 1 celery root and parsley, 1 glass of milk and 1 glass of red wine. 0.5 cup melted butter […]