Search results
Results From The WOW.Com Content Network
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread , [ 1 ] Bombay toast , gypsy toast , [ 2 ] and poor knights (of Windsor) .
No. The first known French toast-like dish appeared in “Apicius,” a cookbook featuring recipes from the first through fifth centuries A.D. The French don’t call this dish “French toast.”
In France, pan bread is known as pain de mie and is used only for toast or for making stuffing; [citation needed] standard bread (in the form of baguettes or thicker breads) has a thick crust and often has large bubbles of air inside. It is often baked three times daily and is sold totally unwrapped for a crisp crust.
This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [1] [2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt ...
4. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and whisk until evenly mixed.
French Organ Mass; French paradox; French toast; French window <K F> 00:34, September 4, 2005 (UTC) Anyone searching for "French" is not looking for any of these articles. The disambig pages are meant for just that; disambiguation. I simply think they should be as short as possible. Peter Isotalo 16:02, 8 September 2005 (UTC)
From the 1980s to today, a desire for higher quality foods, more spending power, and an influence by immigrants from Europe —particularly Italy, Greece, France and Portugal— has led to the rise of the creation and production of high-quality cheeses and alcoholic beverages across Québec, as well as a return to recipes of the terroir. 13 ...
There are many dishes that are considered part of the French national cuisine today. [when?] Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in France on a national level. Chicken Marengo; Hachis Parmentier