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Oeuf mayonnaise. Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish. It is an hors d'oeuvre and is considered a classic bistro dish. A recipe was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American cooks in 1966 as Modern French Culinary Art.
A dish consisting of half-cooked fried tofu and fried egg served with rice cake, some bean sprouts, and doused with shrimp paste and peanut sauce seasoning, topped with a sprinkling of crackers. Takoyaki. Savory. Japan. A small piece of octopus encased in a round egg mix, developed from akashiyaki. Tamago kake gohan.
Soufflé. A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff. [1][2][3]
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Description. The dish is made with poached eggs accompanied by a meurette sauce/bourguignon sauce (made up of Burgundy red wine, bacon, onions and shallots browned in butter) and [1] served with toasted garlic bread. It is the main dish of the Château du Clos de Vougeot, being the only dish served at receptions and weddings organized there.
The omelette de la mère Poulard was created by Annette Boutiaut Poulard, [1]: 12–13 and is a specialty in the Mont-Saint-Michel area of Normandy. In 1873, Poulard and her husband were innkeepers on the island. [2] Because of the changing tides, it was impossible to predict when and how many travellers would arrive, which made planning ahead ...
Quiche. Quiche (/ ˈkiːʃ / KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.
The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or lardons), made into a savoury custard. [1] Elizabeth David in her French Provincial Cooking (1960) and Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking (1961) excluded cheese from their recipes for quiche Lorraine, [4] and David in particular was scornful ...