Traditional French Foods
Preparing gourmet traditional French Foods requires patience and passion.
Before beginning the recipe, it's highly recommended you read all of the directions first. Preparation for these recipes may take hours or days and requires planning.
The following traditional french foods are excellent cocktail party appetizers as well as a good first courses to the perfect French meal.
And for the next course - Soups and Salads:
Modern appliances now available have allowed for a few modifications, making these dishes easier to accomplish. Some ingredients may be difficult to obtain. For this reason, I've included some options for substitutions alongside original ingredients.
Preparing these dishes is truly an artistic endeavor that will please the taste and the soul. Share them with friends at your next French themed dinner party. Enjoy!
Wash mushrooms and separate caps from stems. Slice half the caps into 1/8 inch pieces and coarsely chop the remaining caps and stems. In an 8 or 10 inch skillet (preferably stainless as iron will discolor the mushrooms), melt 2 tablespoons of butter over medium heat.
Add sliced mushrooms and stir for 2 minutes until the color has darkened slightly. Remove them with a slotted spoon and transfer them to a bowl for later use. Melt 2 more tablespoons of butter in the same skillet and add the remaining mushrooms and shallots. Cook for 2 minutes until shallots are soft and set the skillet aside.
In a heavy 5 quart saucepan, melt the rest of the butter. Remove the pan from the heat and stir in the flour. Cook over low heat, stirring constantly, to make a roux. Do not allow the roux to turn dark.
Remove the pan from the heat and let cool slightly, then add the chicken stock slowly while beating constantly with a wire whisk. Beat until well blended.
Return to stovetop and until the mixture comes to a boil and thickens. Continue to stir so that the cream base will be smooth. Add the chopped mushroom and shallots and simmer for about 15 minutes, stirring occasionally.
Puree the soup in a food processor and pour through a sieve back into the saucepan. In a mixing bowl blend the egg yolks and cream with a wire whisk. Next, whisk in the hot pureed soup 2 tablespoons at a time as not over cook the eggs.
Once 1/2 cup of soup has been whisked into the eggs, reverse the process and add the egg mixture to the soup a little at a time.
Place to soup back on the stovetop and bring to a boil for about 30 seconds, stirring constantly. Season with salt and white pepper to taste. Add the reserved slices of sauteed mushrooms and serve hot.
Return from Traditional French Foods to Julia Child Recipes and Authentic French Foods.