france food专业法式烹饪.docVIP

French food Recipes Soups 2 Hors d’oeuvres 21 Eggs cheese 40 Pates terrines 57 Seafood 68 Poultry, meat game 100 Vegetables # 160 Desserts baking 179 Basics 213 Food journeys in france Bread the baguette----from the village depot to the paris boulangerie 40 Cheese how to ripen a Normandy camermbert 68 Seafood Marseilles----turning the Mediterranean into bouillabaisse 112 Charcuterie farmhouse foie gras and the skills of the rural charcutier 170 Patisserie the elegant arts of candying fruit and mixing chocolate 252 Wine the world’s finest wines the vineyards of Bordeaux and champagne 288 16 French onion soup The origins of this onion soup are unclear.some claiming it to be a lyonnais invention and others crediting it to paris.there is also much dispute over How the dish should be made .when to add the bread and whether the onions are coarsely sliced or pureed? 50g (1 ? oz) butter 750g (1 lb 10 oz) onions, finely sliced 2 garlic clover, finely chopped 40g (1/3 cup ) plain (all-purpose )flour 2 litres (8 cups) beef or chicken stock 250 ml (1 cup) white wine Bay leaf Spring of thyme Slices stale baguette 100g (3/4 cup) finely grated Gruyere Serves 6 Melt the butter in a heavy- based saucepan and add the onion.cook over low heat, stirring occasionally,for 25 minutes,or until the onion is deep golde brown and beginning to Caramelize. Add the gailic and flour and stir continuously for 2 minutes.gradually blend in the stock and the wine,stirring all t