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 4 of 9
Blanching — The Ten-Second ResetGlazed Vegetables (Légumes Glacés)Whipped Cream — Soft Peaks to Stiff PeaksVegetable PuréesFranceÉpinards à la Crème — Creamed SpinachChoux de Bruxelles Braisés au Lard — Braised Brussels Sprouts with BaconPurée de Pommes de Terre — Classical French Potato PuréeRiz Pilaf — Classical French Pilaf RiceGnocchi à la Parisienne — Choux Paste GnocchiGratin de Chou-FleurGratin de Courgettes — Courgette Gratin with Herbs and RiceMidiSoufflé aux Épinards — Spinach SouffléFlan de Légumes — Vegetable Custard MouldsChou Farci — Stuffed CabbageBlanquette de Veau — White Veal Stew with Cream and MushroomsFricassée de Volaille — Chicken Fricassée in White SauceBoeuf à la Mode — Pot-Roasted Beef with VegetablesCivet de Lièvre — Hare Stewed in Blood-Thickened Wine SauceNavarin d'Agneau — Classical Lamb BraisePoule au Pot — Henri IV's Stuffed Boiled ChickenBoeuf en Croûte — Beef WellingtonPoulet Sauté Chasseur — Chicken in Hunter's SauceCoulibiac de Saumon — Salmon in Brioche with Rice and EggsSoup — Building Layers of FlavourFrench Onion SoupParis, FranceVichyssoiseNew YorkSoupe à l'Oignon: French Onion SoupFranceSoupe à l'Oignon Gratinée — French Onion SoupCroque MonsieurParisPot-au-FeuFranceCroque-Monsieur and Croque-MadameParisPetite Marmite — The Bourgeois Pot-au-FeuRôtir à la Broche — Classical French Spit-RoastingPoulet Rôti Classique — The Classical French Roast ChickenNavarin d'Agneau Printanier (Spring Lamb Stew)FranceCanard Rôti à l'Orange — Roast Duck with Bigarade SauceClassic Roast Leg of LambCôte de Boeuf Rôtie — Roasted Rib of Beef on the BoneRoast Duck with Cherry SauceCarré d'Agneau Rôti — French-Trimmed Roast Rack of LambRôti de Veau Orloff — Roast Veal with Soubise and MornayCochon de Lait Rôti — Classical Roast Suckling PigChâteaubriand — Double Fillet Roasted and Carved for TwoGigot d'Agneau à la Boulangère — Leg of Lamb Baked on PotatoesPoularde Farcie Rôtie — Roast Stuffed Chicken with MousselineEntrecôte Grillée — Grilled Rib Steak with Compound ButterHow to Cook Steak — Heat, Timing, and RestCôtelettes d'Agneau Grillées — Grilled Lamb CutletsCrispy Skin: The Four ConditionsTournedos Rossini — Fillet with Foie Gras and Truffle SauceSteak au Poivre — Pepper-Crusted Steak with Cognac Cream SauceFranceChicken Breast — Overcoming the Driest CutNoisettes d'Agneau — Lamb Noisettes with Classical GarnishRoasting — Dry Heat and the Maillard ReactionCrapaudine — Spatchcocked and Grilled PoultryGravy — Building Body from FondBrochettes à la Française — French Skewered and Grilled MeatsBavette à l'Échalote — Flank Steak with Shallot SauceParisCôte de Porc Charcutière — Pork Chop with Gherkin SaucePommes Frites — Double-Cooked French Fried Potatoes
V · The Canonical Dishes · 1 of 19Next chapter → Alsace
The Classical Repertoire
497 entries · page 4 of 9
Blanching — The Ten-Second ResetGlazed Vegetables (Légumes Glacés)Whipped Cream — Soft Peaks to Stiff PeaksVegetable PuréesFranceÉpinards à la Crème — Creamed SpinachChoux de Bruxelles Braisés au Lard — Braised Brussels Sprouts with BaconPurée de Pommes de Terre — Classical French Potato PuréeRiz Pilaf — Classical French Pilaf RiceGnocchi à la Parisienne — Choux Paste GnocchiGratin de Chou-FleurGratin de Courgettes — Courgette Gratin with Herbs and RiceMidiSoufflé aux Épinards — Spinach SouffléFlan de Légumes — Vegetable Custard MouldsChou Farci — Stuffed CabbageBlanquette de Veau — White Veal Stew with Cream and MushroomsFricassée de Volaille — Chicken Fricassée in White SauceBoeuf à la Mode — Pot-Roasted Beef with VegetablesCivet de Lièvre — Hare Stewed in Blood-Thickened Wine SauceNavarin d'Agneau — Classical Lamb BraisePoule au Pot — Henri IV's Stuffed Boiled ChickenBoeuf en Croûte — Beef WellingtonPoulet Sauté Chasseur — Chicken in Hunter's SauceCoulibiac de Saumon — Salmon in Brioche with Rice and EggsSoup — Building Layers of FlavourFrench Onion SoupParis, FranceVichyssoiseNew YorkSoupe à l'Oignon: French Onion SoupFranceSoupe à l'Oignon Gratinée — French Onion SoupCroque MonsieurParisPot-au-FeuFranceCroque-Monsieur and Croque-MadameParisPetite Marmite — The Bourgeois Pot-au-FeuRôtir à la Broche — Classical French Spit-RoastingPoulet Rôti Classique — The Classical French Roast ChickenNavarin d'Agneau Printanier (Spring Lamb Stew)FranceCanard Rôti à l'Orange — Roast Duck with Bigarade SauceClassic Roast Leg of LambCôte de Boeuf Rôtie — Roasted Rib of Beef on the BoneRoast Duck with Cherry SauceCarré d'Agneau Rôti — French-Trimmed Roast Rack of LambRôti de Veau Orloff — Roast Veal with Soubise and MornayCochon de Lait Rôti — Classical Roast Suckling PigChâteaubriand — Double Fillet Roasted and Carved for TwoGigot d'Agneau à la Boulangère — Leg of Lamb Baked on PotatoesPoularde Farcie Rôtie — Roast Stuffed Chicken with MousselineEntrecôte Grillée — Grilled Rib Steak with Compound ButterHow to Cook Steak — Heat, Timing, and RestCôtelettes d'Agneau Grillées — Grilled Lamb CutletsCrispy Skin: The Four ConditionsTournedos Rossini — Fillet with Foie Gras and Truffle SauceSteak au Poivre — Pepper-Crusted Steak with Cognac Cream SauceFranceChicken Breast — Overcoming the Driest CutNoisettes d'Agneau — Lamb Noisettes with Classical GarnishRoasting — Dry Heat and the Maillard ReactionCrapaudine — Spatchcocked and Grilled PoultryGravy — Building Body from FondBrochettes à la Française — French Skewered and Grilled MeatsBavette à l'Échalote — Flank Steak with Shallot SauceParisCôte de Porc Charcutière — Pork Chop with Gherkin SaucePommes Frites — Double-Cooked French Fried Potatoes