French Cuisine (Part 2)
Thursday, October 11th, 2007 by The Cooking Guy Subscribe To Our Feed
The main course is usually built around meat. Don’t be surprised with a wide selection of less common meats such as lamb, rabbit, duck and goose. Lamb’s brain is a particularly interesting course that is worth the bravery. Meats are usually served with potatoes, gravy or other sauce to cover, and a light vegetable such as green beans. Other side dishes to the main course include escargot (snails). Escargot is served in a rich garlic and butter sauce that allows one to quickly overcome the mental block that surely exists with a first time bite of snail.
Dessert is served after the main course. Variety here is endless as every kind of fruit and cake can be used to make an endless list of satisfying desserts. Tarts and mousse, flan and gratin, crème broulet, or even a simple fruit salad make wonderful desserts. Other splendors include black forest cakes, apples or pears on cake with a crème sauce, baked custards in a variety of flavors, or any other combination of baked goods, fruit, and a delicious crème sauce.
Dessert is followed up by a cup of coffee. Some sort of cookie, truffle, or a dark chocolate is usually served along with the coffee. Then a white or red wine is served to complete the meal from heaven.
Despite the apparent tradition of a long, tiring preparation day that must be done to prepare such meals, the French also know how to keep it simple. If the 5-7 course meal is too much, or time is short, there is a delicious alternative. Bread and cheese with a bottle of wine make a delicious quick meal, excellent for a picnic or a mobile meal, and filling as well.
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