Discovering the Culinary Secrets of France: Strange Dishes and Flavor Explorations

Raclette is a popular semi-hard Swiss cheese, which has a soft and firm flesh and a light yellow thin crust. As a rule, this cheese is served with tea or other warm beverage. In addition, raclette can be served with white wine of such varieties as Savoie or Fandan.

There is also a dish of this melted cheese and garnish. To make raclette, a special equipment called a raclette maker is used. On the lower level of the appliance the cheese is melted and on the upper level the garnish is fried. The garnish can be various products - potatoes, bread, pickled vegetables, ham, sausages, shrimp, mushrooms, pumpkin and even roast beef.

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The paws should be sprinkled with salt and ground black pepper, then put them in a dish and marinate. For marinating use lemon, white dry wine and 2-3 sprigs of thyme. Pour some lemon juice and wine over the legs, as well as crumble the thyme sprigs and leave to marinate for half an hour.

Take the legs out of the marinade and dry them with a dry cloth. Dip them in cornmeal and fry them on both sides in vegetable oil. After frying, splash the ready frogues with lemon juice, sprinkle with herbs and serve the sauce.

The remaining marinade is used for the sauce - it should be fried and strained.

Escargot (Snails)

What is escargot? It is an exquisite French snail dish served with white dry wine. The most popular snails in France are Burgundy snails - they are sold as canned semi-finished products.

The snails are served together with a two-toothed fork and tongs, which have a round hole to hold the snail.

Cooking snails is quite simple. You need to put a baking tray in the oven and preheat it to 220 degrees Celsius. Next, you need to crush the garlic and add 1/8 teaspoon of table salt. Whisk the onion, oil, garlic, parsley, salt and pepper and then coat each snail with the resulting sauce.

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Place the snails in the oven and bake for 4 to 6 minutes''(until the butter begins to melt and sizzle).

TARTAR (Tartare (Grated Cheese Meat)

Tartare is a traditional French cold appetizer made with beef, raw egg yolks, olives, capers, shallots, olive meats, tarragon, and sauces. The sauce can be ketchup, Tabasco, Worcester sauce or soy sauce.

In many French restaurants, tartare is served in a special sauce pot, separate from the main course.

The following are the most popular types of tartare.

It is made of beef.
Salmon with whitefish caviar and cheese sauce.
Tartar "Catalana" with mousse'. 'style="text-align: justify; ">After you have butchered the duck, roast it in a pan.
The third step is to chop and dry the liver of the duck, remove the legs as well as the breast.

And then all the body parts (which also includes skin and bones) that are left are placed in a special press. With the help of the press, you can get the blood and juice of the carcass to make a sauce.

To make a blood sauce, the juice and blood of the duck is flavored and thickened. Other ingredients are also added to the sauce - chopped shallots, Bordeaux wine, salt, pepper, chopped liver, and butter.

If you like unusual dishes - you should definitely try''French duck in the blood.

French Camembert and Roquefort

Camembert is a white, round and creamy cheese that is considered a symbol of French gastronomy. It has a small size - 11 centimeters in diameter and 3 centimeters in thickness.

This cheese has a creamy taste with a slight bitterness. Preparation of Camembert is from 30 to 35 days.

When choosing, you should pay attention to several factors: the smell (the cheese should not smell of ammonia), the crust (it should be slightly spotted with brown or white). You should also touch the cheese - it should not be too soft or too hard.

Rockfruit is one of the most famous French cheeses that''are classified as blue cheeses. This cheese has a slightly moist, crumbly flesh that has a green mold pattern. It has an unusual aroma and buttery acid flavor. It is used to prepare various dishes such as: pizza, casseroles, puree soup, sauces and salads. In addition, Roquefort is served as an independent appetizer with wheat bread, honey, white dry wine, pears and even with grapes.