Cookery : Recipes, regional : France is part of the Cookery catalogue. It indexes French recipes on Everything2, divided into the categories according to type of dish.

This subnode of Regional Recipes is maintained by liveforever

• Soups
  • Another Soup Maigre
  • Beef Broth (Pot-au-Feu)
  • Benedictine Soup Maigre
  • Bouillabaisse
  • Cauliflower Soup (Potage à la Purée de Chouxfleurs)
  • Consomme (White Stock)
  • French Brown Soup (Brunoise)
  • French Split Pea Soup
  • French onion soup
  • Green Pea Soup (St. Germain)
  • Haricot Bean Soup à la Conde
  • Soup of Asparagus Tips (Potage aux Pointes d'Asperges)
  • Spring Soup (Potage Printanier)
  • Tomato Soup
  
  
• Sauces
  • Bleu Cheese Vinaigrette
  • Béarnaise Sauce
  • Béchamel and Bechemel Sauce
  • Bordelaise
  • Bretonne Sauce
  • Cafe de paris butter
  • Creme Fraiche
  • Cucumber Vinaigrette
  • Fish Gravy (Coulis de Poisson)
  • Matelote Sauce
  • Mayonnaise
  • Hollandaise
  • Ravigote butter
  • Rouille
  • Sauce a l'Aurore
  • Sauce a la Diable
  • Sauce a la Madeleine
  • Sauce a la Parisienne
  • Sauce Allemande (German Sauce)
  • Sauce au Chien (Caribbean "Dog Sauce")
  • Sauce Au Reverend
  • Sauce Blanche
  • Sauce Blanche a l'Estragon
  • Sauce Geneva
  • Sauce Grande
  • Sauce Gribiche
  • Sauce Lyonnaise
  • Sauce Provencale
  • Sauce Richelieu
  • Sauce Soubise
  
  
• Meat Dishes
  • Saute of lamb with courgettes and mushrooms
  • Burgundy Ragout
  • Cutlets of Fillets of Fowl, with Crumbs of Bread a la Marechale
  • Capon a la Nantaise
  • Capons a la Turque
  • Capilotade of Duck
  • Compote of Quails
  • Chicken Puddings a l'Ude
  • Chicken Puddings a la Richelieu
  • Chicken Patties with Puree a la Seine
  • Chicken a la Gireflot
  • Chicken a la Marengo
  • Confit
  • Epigram of Chicken Cutlets (Epigram de Poulet)
  • Gratin of Pigeon a la Paerigord
  • Fricassee of Chicken in Ten Minutes
  • Fricassee of Fowl
  • Fowl a la Cardinal
  • Fowl a la Mongols
  • Fowl a la Tartare
  • Fowl a la Turque
  • Fowl a la Villeroi
  • Red Ox Tongue (a l'Ecarlate)
  • Soufflé of Chickens a la Creme
  • York Ham with Spinach (Jambon d'Yorck aux Epinards)
  
  
• Fish Dishes
  • Cod with White Sauce (Cabillaud à la Bechamel)
  • Cutlets of Salmon a la Maitre d'hotel
  • Fillets of Soles Fried
  • Fillets of Soles a l'Orlie
  • Fillets of Soles a la Maitre d'hotel
  • Fillets of Soles au Gratin
  • Fillets of Turbot a la Creme
  • Finaciere pour Vol-au-vent
  • Gratin of Fillets of Turbot
  • Mayonnaise of Fillets of Soles
  • Petites Timballes of Fillets of 'Turbot a la Venetienne
  • Salmon a la Genevoise
  • Salmon a la Tartare
  • Salmon au Bleu
  • Salt Cod a la Maitre d'hotel
  • Salt Cod a la Provencale
  • Salmon a la Braise
  • Sole a la Colbert
  • Sole a la Meuniere
  • Soles a la Francaise
  • Vol-au-vent d'Escalopes de Turbot au Bon Beurre
  
  
• Vegetable (Side) Dishes
  • Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette
  • Piperade
  • Potatoes, Old French Style
  • ratatouille
  • Salad Herbes de Provence
  • Salade niçoise
  • tomato bisque
  • white beans provençal
  
  
• Bread and More
  • Double Chocolate Fondue
  • Filbert Crescents
  • French Bread
  • Pain Méteil
  • Tarte of Ruayn Cheese (Brie Tart)
  
  

Editor's Note: Most recipes from The Thorough Good Cook under the assumption that French name means French food, so there are no authenticity guarantees. And you'll have to look elsewhere for French toast and French fries.

This subnode of Regional Recipes is maintained by liveforever

Alternate references: Alphabetised Recipes - Categorised Recipes - The Cook's Reference