Provenance · Volume III
The French Canon
One thousand and thirty-three entries
Contents
I4
IIopening
IIIopening
IV86
V943
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume III · contents
French · V The Canonical Dishes
The Classical Repertoire
Four hundred and ninety-seven entries · page 2 of 9
Sauce Lyonnaise — Onion and Vinegar Demi-GlaceLyonSmoking and curing (charcuterie foundations)Controlled Fermentation and Lacto-FermentationConsomméVelouté de Poisson — Fish VeloutéFat Washing: Infusing Fat into Neutral SpiritsSauce Espagnole and Demi-Glace (Classical Brown Sauce System)FranceSauce Financière — Madeira, Truffle, and Quenelle GarnishSauce Bigarade — Bitter Orange and Duck JusSauce Charcutière and Sauce RobertSauce Ivoire — Ivory Chicken Velouté with Meat GlazeSauce Chasseur (Hunter's Sauce)Sauce Grand Veneur — Cream and Redcurrant Game SauceBeurre Noisette — Brown ButterSauce Forestière — Wild Mushroom Demi-GlaceSauce Matelote — Red Wine Fish Stew SauceSauce Albert — Horseradish Cream with English MustardSauce Colbert — Meat Glaze and Tarragon ButterSauce Vénitienne — Tarragon, Chervil, and Shallot Wine SauceSauce Nantaise — White Wine, Shallot, and Butter for River FishLoire ValleySauce Salmis — Game Bird Pan Sauce with Wine and AromaticsLa Liaison: Épaississement et Finition des SaucesSauce Velouté and Variants: The Classical Second TierFranceSauce Mornay — Gruyère and Egg Yolk BéchamelSauce Américaine (and Lobster Bisque)Sauce Soubise — Onion Purée BéchamelSauce Nantua — Crayfish Butter BéchamelMayonnaise Variations: Aioli, Tartar Sauce, RemouladeSauce Crème — Cream-Enriched BéchamelSauce Aurore — Tomato-Tinted BéchamelVinaigrette (and the Emulsified Dressing Family)Sauce Moustarde — Mustard BéchamelTomato ConcasséSauce Suprême — Velouté with Cream and ButterTurning Artichokes (Artichaut Tourné)Sauce Allemande — Egg Yolk and Lemon Liaison VeloutéButter Sauces: Beurre Noisette and Beurre NoirSauce Bercy — Shallot, Wine, and Fish Fumet VeloutéParisSauce Ravigote (Warm) — Herb and Caper VeloutéSauce Cardinal — Lobster Butter and Truffle VeloutéSauce Diplomate — Lobster, Brandy, and Truffle VeloutéSauce Tomate (Classical French — Not Italian — Stock and Pork)FranceSauce Poivrade — Peppercorn EspagnoleSauce Piquante — Sharp Gherkin and Caper EspagnoleSauce Madère — Madeira Wine EspagnoleSauce Choron — Tomato BéarnaiseSauce Foyot (Valois) — Béarnaise with Meat GlaceSauce Maltaise — Blood Orange HollandaiseMaltaSauce Mousseline — Hollandaise with Whipped CreamSauce Paloise — Mint BéarnaisePauSauce Portugaise — Garlic and Tomato ConcasséeBeurre Rouge — Red Wine Butter SauceBeurre Monté — Emulsified Whole ButterGastrique — Caramelised Sugar and Vinegar ReductionCoulis — Puréed Vegetable or Fruit SauceSabayon Salé — Savoury Wine SabayonNage — Aromatic Court-Bouillon as SauceCompound Butter — Beurre Composé: Café de Paris, Maître d'Hôtel, MontpellierMontpellierPersilladeProvence, FranceRemouillage — Second Extraction Stock
V · The Canonical Dishes · 1 of 19Next chapter → Alsace
The Classical Repertoire
497 entries · page 2 of 9
Sauce Lyonnaise — Onion and Vinegar Demi-GlaceLyonSmoking and curing (charcuterie foundations)Controlled Fermentation and Lacto-FermentationConsomméVelouté de Poisson — Fish VeloutéFat Washing: Infusing Fat into Neutral SpiritsSauce Espagnole and Demi-Glace (Classical Brown Sauce System)FranceSauce Financière — Madeira, Truffle, and Quenelle GarnishSauce Bigarade — Bitter Orange and Duck JusSauce Charcutière and Sauce RobertSauce Ivoire — Ivory Chicken Velouté with Meat GlazeSauce Chasseur (Hunter's Sauce)Sauce Grand Veneur — Cream and Redcurrant Game SauceBeurre Noisette — Brown ButterSauce Forestière — Wild Mushroom Demi-GlaceSauce Matelote — Red Wine Fish Stew SauceSauce Albert — Horseradish Cream with English MustardSauce Colbert — Meat Glaze and Tarragon ButterSauce Vénitienne — Tarragon, Chervil, and Shallot Wine SauceSauce Nantaise — White Wine, Shallot, and Butter for River FishLoire ValleySauce Salmis — Game Bird Pan Sauce with Wine and AromaticsLa Liaison: Épaississement et Finition des SaucesSauce Velouté and Variants: The Classical Second TierFranceSauce Mornay — Gruyère and Egg Yolk BéchamelSauce Américaine (and Lobster Bisque)Sauce Soubise — Onion Purée BéchamelSauce Nantua — Crayfish Butter BéchamelMayonnaise Variations: Aioli, Tartar Sauce, RemouladeSauce Crème — Cream-Enriched BéchamelSauce Aurore — Tomato-Tinted BéchamelVinaigrette (and the Emulsified Dressing Family)Sauce Moustarde — Mustard BéchamelTomato ConcasséSauce Suprême — Velouté with Cream and ButterTurning Artichokes (Artichaut Tourné)Sauce Allemande — Egg Yolk and Lemon Liaison VeloutéButter Sauces: Beurre Noisette and Beurre NoirSauce Bercy — Shallot, Wine, and Fish Fumet VeloutéParisSauce Ravigote (Warm) — Herb and Caper VeloutéSauce Cardinal — Lobster Butter and Truffle VeloutéSauce Diplomate — Lobster, Brandy, and Truffle VeloutéSauce Tomate (Classical French — Not Italian — Stock and Pork)FranceSauce Poivrade — Peppercorn EspagnoleSauce Piquante — Sharp Gherkin and Caper EspagnoleSauce Madère — Madeira Wine EspagnoleSauce Choron — Tomato BéarnaiseSauce Foyot (Valois) — Béarnaise with Meat GlaceSauce Maltaise — Blood Orange HollandaiseMaltaSauce Mousseline — Hollandaise with Whipped CreamSauce Paloise — Mint BéarnaisePauSauce Portugaise — Garlic and Tomato ConcasséeBeurre Rouge — Red Wine Butter SauceBeurre Monté — Emulsified Whole ButterGastrique — Caramelised Sugar and Vinegar ReductionCoulis — Puréed Vegetable or Fruit SauceSabayon Salé — Savoury Wine SabayonNage — Aromatic Court-Bouillon as SauceCompound Butter — Beurre Composé: Café de Paris, Maître d'Hôtel, MontpellierMontpellierPersilladeProvence, FranceRemouillage — Second Extraction Stock