Vegetables: usually onions, carrots and mushrooms at least - any other root can do, e.g.red for dark fonds and white for light fonds. Fonds: stock - traditionally either white if made from poultry, veal or vegetables or brown if made from red meat.Meat: beef stew or equivalent for other animals such as veal or lamb.
Here is what makes up a good plat en sauce in my mind, with the usual French interpretations of each category.
They’re all pretty cheap and healthy dishes, and the abstraction allows for creation and variation depending on your current tastes and desires. Couscous, Coq au vin, Bœuf bourguignon, Fricassée or even Curry implement this. My maths/CS background made me realize that these can all be abstracted to a generic Plat en sauce, which most of you experienced cooks probably already know. I read and tried a few different recipes from the Répertoire inspired from Estouffade (traditionnelle and à la provençale) and Blanquette. In my mind, nothing is more characteristic of this than a Blanquette and other plats en sauce : sauce entrées where meat and veggies are slowly cooked with herbs and wine. I moved to the US a few months ago, and started missing the homey family French cuisine tastes. I will add my own recipes in the following days, tune back in soon!
#Le repertoire de la cuisine 1914 pdf
I won’t reproduce the recipe from the book here - you can probably find a PDF on internet or buy it on Amazon. The Répertoire is a major guide/recipe book for people who already know some technical French cuisine vocabulary - but nowadays, you can just Google them and find out all about what monder, singer or chemiser mean. The book is called Le Répertoire de la Cuisine (1914 for the first edition) by Théodore Gringoire and Louis Saulnier. I found an old cooking book in one of my parents' shelves a few months ago and finally got around to checking it out and trying some things in it. Hi all! Here is my first post on food! I hope you enjoy it and am looking forward to your comments! Today, I’ll focus on the French Plat en sauce concept.
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