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 3 of 9
Vinaigrette Classique — French Oil and Vinegar DressingVinaigrette Ravigote (Cold) — Caper, Herb, and Shallot DressingSauce Tartare — Mayonnaise with Pickles, Capers, and HerbsSauce Rémoulade — Mustard, Anchovy, and Herb MayonnaiseJus de Rôti — Natural Roasting JuicesJus Lié — Lightly Thickened Meat JusSauce au Poivre — Peppercorn Cream Pan SauceSauce Diane — Cream, Pepper, and Truffle Pan SauceSauce Marchand de Vin — Red Wine Shallot ReductionCourt-Bouillon — Aromatic Poaching LiquidDuxelles — Concentrated Mushroom MinceMushroom DuxellesFarce à Gratin — Liver-Based Forcemeat for PâtésFarce Mousseline — Cream-Enriched Light ForcemeatFarce Straight — Country-Style Pork ForcemeatFarce 5/4/3 — Professional Ratio ForcemeatSauce finishing and mounting with butterSauce Reduction and Mounting (Monter au Beurre)Monter au Beurre — Finishing Sauces with Cold ButterReduction — Concentrating Flavour Through EvaporationRéduire — The Art of ReductionEMULSIFICATION: THE STABLE FAT-IN-WATER SYSTEMEgg foams and meringueEmulsification science (mayo, aioli, hollandaise family)The Emulsification Principle: Stable Fat-Water SuspensionSautéeing (Sauter)Braising (Braiser)Poaching (Pocher)Poêler — Pot-Roasting in ButterÉtuver — Sweating and Smothering in ButterFlamber — The Art of FlambéingBallotine and GalantineFranceFlambéingCoquilles Saint-Jacques à la Parisienne — Scallops in Wine Sauce GratinParisPoisson à la Meunière — Flour-Dusted Pan-Fried Fish in Beurre NoisetteHow to Cook Salmon — Skin-Side PerfectionPoisson Grillé — Classical French Grilled Whole FishHow to Cook Shrimp — The 90-Second WindowEn Papillote — Steam Parcel CookeryLoire ValleyPoisson en Papillote — Fish Baked in ParchmentHow to Cook Lobster — Steam, Don't BoilBlanquette de la Mer — Seafood in White VeloutéHomard Thermidor (Lobster Thermidor)ParisFricassée de Fruits de Mer — Mixed Shellfish in Cream SauceLobster Thermidor: The ClassicSoufflé de Poisson — Fish SouffléMousse de Poisson — Cold Fish MousseTimbale de Fruits de Mer — Moulded Seafood in Pastry ShellTartare de Poisson — Classical French Fish TartarePoisson Fumé — French Hot and Cold Fish SmokingPoisson à la Vapeur — French Steamed Fish with AromaticsHomard à l'Américaine — Lobster in Tomato, Brandy, and Tarragon SauceBisque de Homard — Classical Lobster BisqueDécorticage des Crustacés — Shellfish Extraction and ButcheryHuîtres — Classical French Oyster Service and PreparationBeurre de Crustacés — Shellfish Butter (Lobster, Crayfish, Shrimp)Pochage de Homard — Precision Lobster PoachingGrenouilles Sautées — Sautéed Frog Legs in Garlic and ParsleyProvenceBlanching and Refreshing VegetablesBlanching and shocking
V · The Canonical Dishes · 1 of 19Next chapter → Alsace
The Classical Repertoire
497 entries · page 3 of 9
Vinaigrette Classique — French Oil and Vinegar DressingVinaigrette Ravigote (Cold) — Caper, Herb, and Shallot DressingSauce Tartare — Mayonnaise with Pickles, Capers, and HerbsSauce Rémoulade — Mustard, Anchovy, and Herb MayonnaiseJus de Rôti — Natural Roasting JuicesJus Lié — Lightly Thickened Meat JusSauce au Poivre — Peppercorn Cream Pan SauceSauce Diane — Cream, Pepper, and Truffle Pan SauceSauce Marchand de Vin — Red Wine Shallot ReductionCourt-Bouillon — Aromatic Poaching LiquidDuxelles — Concentrated Mushroom MinceMushroom DuxellesFarce à Gratin — Liver-Based Forcemeat for PâtésFarce Mousseline — Cream-Enriched Light ForcemeatFarce Straight — Country-Style Pork ForcemeatFarce 5/4/3 — Professional Ratio ForcemeatSauce finishing and mounting with butterSauce Reduction and Mounting (Monter au Beurre)Monter au Beurre — Finishing Sauces with Cold ButterReduction — Concentrating Flavour Through EvaporationRéduire — The Art of ReductionEMULSIFICATION: THE STABLE FAT-IN-WATER SYSTEMEgg foams and meringueEmulsification science (mayo, aioli, hollandaise family)The Emulsification Principle: Stable Fat-Water SuspensionSautéeing (Sauter)Braising (Braiser)Poaching (Pocher)Poêler — Pot-Roasting in ButterÉtuver — Sweating and Smothering in ButterFlamber — The Art of FlambéingBallotine and GalantineFranceFlambéingCoquilles Saint-Jacques à la Parisienne — Scallops in Wine Sauce GratinParisPoisson à la Meunière — Flour-Dusted Pan-Fried Fish in Beurre NoisetteHow to Cook Salmon — Skin-Side PerfectionPoisson Grillé — Classical French Grilled Whole FishHow to Cook Shrimp — The 90-Second WindowEn Papillote — Steam Parcel CookeryLoire ValleyPoisson en Papillote — Fish Baked in ParchmentHow to Cook Lobster — Steam, Don't BoilBlanquette de la Mer — Seafood in White VeloutéHomard Thermidor (Lobster Thermidor)ParisFricassée de Fruits de Mer — Mixed Shellfish in Cream SauceLobster Thermidor: The ClassicSoufflé de Poisson — Fish SouffléMousse de Poisson — Cold Fish MousseTimbale de Fruits de Mer — Moulded Seafood in Pastry ShellTartare de Poisson — Classical French Fish TartarePoisson Fumé — French Hot and Cold Fish SmokingPoisson à la Vapeur — French Steamed Fish with AromaticsHomard à l'Américaine — Lobster in Tomato, Brandy, and Tarragon SauceBisque de Homard — Classical Lobster BisqueDécorticage des Crustacés — Shellfish Extraction and ButcheryHuîtres — Classical French Oyster Service and PreparationBeurre de Crustacés — Shellfish Butter (Lobster, Crayfish, Shrimp)Pochage de Homard — Precision Lobster PoachingGrenouilles Sautées — Sautéed Frog Legs in Garlic and ParsleyProvenceBlanching and Refreshing VegetablesBlanching and shocking