National dishes of France. Traditional French Food and Drinks

National dishes of France are very popular in our country. But to try them, you do not have to go to a restaurant. Exquisite frog legs, aromatic onion soup, gentle bechamel sauce - all this can be easily prepared at home.

We make frog legs in French (in creamy sauce)

Frog legs in creamy sauce is the most famous dish not only in France, but also in other countries. How to prepare it, we will tell right now.

So, to make a French dish, we need:

• Frog legs - 0,5 kg;
• Garlic teeth - 4 pcs .;
• Shallots - about 40 g;
• Cream of large fat content - 700 ml;
• Leeks - a few feathers;
• Broth chicken - about 1 liter;
• Butter - about 40 g;
• Salt, black pepper and other spices - apply at your discretion.

The process of preparing the feet on the plate

Despite the apparent complexity, the traditional dishes of France are made easy and simple.

To prepare a delicious dinner, frog legs are thoroughly washed under running water, and then dried with paper napkins and cut off their lower part. After this, take the chicken broth, bring it to a boil and add the previously processed meat.

As soon as the liquid in the saucepan boils again, the paws are quickly taken out and put aside. Meanwhile, finely chop the shallots, pour it into a frying pan with warmed butter and lightly fry. After that, first add the garlic rubbed on a small grater, and then spread out and pre-prepared legs.

Slightly fry frog legs, they are removed from the pan and set aside.

Process of preparation of a creamy sauce

The national cuisine of France is divided into two main branches: the refined aristocratic and the regional folk. Dishes with frog legs belong to the second.

To make a tasty creamy sauce, about 100 ml of chicken broth are added to the same pan where meat was previously fried. Also in the saucepan slowly pour in the fat cream and bring everything to a boil. Ingredients are boiled until a thick sauce is obtained.

Black pepper, salt and other spices are added to the creamy dressing at their own discretion. It is also peppered with finely chopped leeks.

How to bring frog legs to the table?

Traditional French dishes are usually served with a special charm. After fried frog legs, they are beautifully laid out on a flat plate, and then poured with cream sauce. Also, the dish is presented with fresh vegetables and greens.

Onion soup is classic: step by step cooking

Onion soup is a traditional French dish, which is prepared practically in all regions of this country. It can be done in many ways. However, the most popular is his classic recipe. To implement it we will need:

• Red onion - about 750 g;
• Leek - about 250 g;
• Dry white wine - about 250 ml;
• Garlic teeth - 2 pcs .;
• Vegetable oil - about 30 ml;
• Butter - about 40 g;
• Laurel - 1 leaflet;
• French baguette - a pair of slices;
• Roquefort (sort of cheese) - about 90 g;
• Salt and chopped pepper - apply at discretion;
• Broth chicken - about 2 liters.

Processing of main components

French national dishes have always been simple and easy to prepare. And onion soup in this regard is no exception. Before you weld it on the stove, you should treat all the ingredients in turn.

Red onions are peeled off the husks, and then finely chopped. After that, they thoroughly wash the leeks and shred it with straw. Also brush the chives and crush them with a knife.

As for the roquefort, it is simply rubbed on a grater.

Method of cooking French onion soup

National dishes of France can be prepared in many ways. Onions soup we decided to make on the stove. To do this, take a deep frying pan, melt the butter in it , and then add the vegetable. After that, two kinds of onions are fried in a saucepan (red and leek). Next to them add chives, garlic, dry white wine, a laurel and a rich chicken broth.

Onion soup is brought to a boil, pepper and salt it to taste. Cook this dish is recommended for 20 minutes. After that, it is removed from the plate and left under the closed lid for 5-7 minutes.

Serve a delicious French dish to the table

The national cuisine of France is very special. To get to know her better, most people go to French restaurants. However, today we have proved that it is possible to prepare delicious aristocratic and regional dishes even at home.

After the French onion soup is ready, it is bottled in portions. Then in each vessel they put a pair of toast made of baguette, after which sprinkle everything with grated rocfort. After this, the plates are placed in a microwave oven and heated until the dairy product completely melts. By the way, for these purposes with the same success it is possible to use and an oven.

We cook the famous French cream sauce

Béchamel is an exquisite white sauce. It can be served to a variety of meat, mushroom, vegetable and fish dishes. By the way, without this ingredient it is impossible to make traditional French lasagna.

It is believed that the bechamel sauce was invented by Louis de Béchamel, the French marshal of the King of France Louis 14. However, according to another version, the author of this product is the chief chef of Versailles, Francois de la Waren.

Today it is not so important who should be thanked for the invention of such a popular sauce. The main thing is to learn how to cook it properly.

The main ingredients of the classic sauce recipe are wheat flour, butter and milk. By the way, these products are often used to create other sauces. In addition to them, ingredients such as ground nuts, fried onions, cheese, various spices, herbs and the like can be added to it.

Béchamel is able to turn everyday dishes into real culinary masterpieces, giving them a unique flavor and taste. It is not difficult to cook it. To see this, we suggest following our recommendations.

So, for the preparation of the sauce we will need:

• Butter - about 40 g;
• Whole milk - about 800 ml;
• White wheat flour - about 50 g;
• Nutmeg ground nut - about a dessert spoon;
• Common salt - a pinch.

Method of making French sauce bechamel

To make a famous béchamel sauce at home, you must strictly follow the requirements described below. Milk is well heated, but not brought to a boil. At the same time in another bowl melted butter. Then wheat flour is added to it and the two components are quickly mixed, without removing the container from the plate.

After the described actions, creamy butter and flour are poured in warm milk in small portions. At the same time, the ingredients are carefully interfered with, preventing clumps from forming.

After all the milk is in the pan, it is removed from the fire. If the lumps in this mass are still formed, then it is recommended to rub it through a sieve. This will make the sauce more tender and tasty.

A properly prepared dressing should have a consistency, like liquid sour cream.

Finally, add the ground nutmeg and salt to the ready-made sauce to taste.

We make a summer French drink "Lemon Twist"

As stated above, the national dishes of France are in great demand in our country. However, it should be noted that non-alcoholic French drinks are no less popular in Russia. How to do them at home, we'll take a look right now.

So, for the preparation of a summer drink "Lemon Twist" we will need:

• Apple juice natural - 100 ml;
• Non-alcoholic beer Tourtel - 40 ml;
• Freshly squeezed lemon juice - 20 ml;
• Fresh celery - 80 g;
• Beetroot - 20 g;
• Slices of lemon - for decoration.

How to prepare a French drink "Lemon Twist"?

Such a drink is prepared easily and simply. To start, mix apple juice and non-alcoholic beer Tourtel, and then add to them a squeeze of lemon, sliced celery and boiled beets. All the ingredients are thoroughly beaten with a shaker, then poured into a tall glass beaker, which is decorated with lemon slices.

Such a fruit and vegetable cocktail is very delicious. It quenches thirst well, and also contains few calories. Thanks to these properties, the French drink "Lemon Twist" improves well-being in summer heat, in heat, and also does not promote weight gain.