Unknown & Forgotten French Food Forgotten Appetizers Tripes Normande Braised tripe with Calvados and roasted apples Tripes a la Mode de Caen is a traditional stew originally from Lower Normandy and dates back to the late Middle Ages. Quenelle de brochet sauce Nantua gratin of pike quenelle with shrimp and lobster sauce this distinctive dish is believed to have been created by the son of a Charcutier in Lyon in 1903, and variants of this dish made their way to Alsace. The quenelles are a delicate pike fish mousse emulsion made with eggs and crème fraîche molded into an oval (quenelle) shape Forgotten Entrees Potée de queue de Bœuf Alsacienne pinot noir braised oxtail, spaetzel, sautéed Chanterelles, spring carrots an Alsatian peasant casserole made with an ox tail stew. Said to have originated during widespread poverty of the French Revolution when, instead of letting it be thrown out, a French noble asked for the tail from a slaughtered ox, creating the first oxtail stew Tête de Veau Sauce Gribiche braised veal head, steamed fingerling potatoes, sauce grébiche Created in 1649 in Les Halles, the meat packing district of Paris. Afterwards, this dish became used to celebrate the decapitations of King Charles I and Louis XVI Beef Pot au Feu casserole of beef cheek, shank and tongue slowly cooked in broth served w/ root vegetables, bone marrow, fleur de sel, Dijon mustard, and fresh horseradish King Henry IV of France, created la POULE AU POT & le POT AU FEU, originally named “Pot-pourri” which translates into “pot of rotten food”. Over time, the bourgeoisie used better cuts of meat and decided to call it “POT AU FEU” Parmentier au Confit de Canard et Fois Gras duck confit & foie gras, layered with Yukon mashed potatoes mixed green salad, aged port sauce named after Antoine Parmentier, an academic who wrote a treatise in 1771 on the potato as a food source challenging the belief that the potato was dangerous. 14 years later, Louis XVI granted him permission to grow potatoes, calling it “the bread of the poor.” In time, several peasant dishes with potatoes would come to bear his name Forgotten Desserts Baba au Rhum Light Rum syrup, homemade Chantilly, mixed fresh berries It is believed to be a version of a kugelhopf, invented in Lorraine in 1740, The father-in-law of King Louis XV, found the customary kouglhopf too dry for his liking and dipped the bread in rum

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Unknown & Forgotten French FoodForgotten Appetizers

Tripes NormandeBraised tripe with Calvados and roasted apples

Tripes a la Mode de Caen is a traditional stew originally from Lower Normandy and dates back to the late Middle Ages.

Quenelle de brochet sauce Nantuagratin of pike quenelle with shrimp and lobster sauce

this distinctive dish is believed to have been created by the son of a Charcutier in Lyon in 1903, and variants of this dish made their way to Alsace. The quenelles are a delicate pike fish mousse emulsion

made with eggs and crème fraîche molded into an oval (quenelle) shape

Forgotten Entrees Potée de queue de Bœuf Alsacienne

pinot noir braised oxtail, spaetzel, sautéed Chanterelles, spring carrotsan Alsatian peasant casserole made with an ox tail stew. Said to have originated during widespread

poverty of the French Revolution when, instead of letting it be thrown out, a French noble asked for the tail from a slaughtered ox, creating the first oxtail stew

Tête de Veau Sauce Gribichebraised veal head, steamed fingerling potatoes, sauce grébiche

Created in 1649 in Les Halles, the meat packing district of Paris. Afterwards, this dish became used to celebrate the decapitations of King Charles I and Louis XVI

Beef Pot au Feucasserole of beef cheek, shank and tongue slowly cooked in broth

served w/ root vegetables, bone marrow, fleur de sel, Dijon mustard, and fresh horseradish King Henry IV of France, created la POULE AU POT & le POT AU FEU, originally named “Pot-pourri” which translates into “pot of rotten food”. Over time, the bourgeoisie used better cuts of meat and decided to

call it “POT AU FEU”

Parmentier au Confit de Canard et Fois Gras duck confit & foie gras, layered with Yukon mashed potatoes

mixed green salad, aged port saucenamed after Antoine Parmentier, an academic who wrote a treatise in 1771 on the potato as a food source challenging the belief that the potato was dangerous. 14 years later, Louis XVI granted him permission to

grow potatoes, calling it “the bread of the poor.” In time, several peasant dishes with potatoes would come to bear his name

Forgotten DessertsBaba au Rhum

Light Rum syrup, homemade Chantilly, mixed fresh berriesIt is believed to be a version of a kugelhopf, invented in Lorraine in 1740,

The father-in-law of King Louis XV, found the customary kouglhopf too dry for his liking and dipped the bread in rum

Omelette NorvégienneAlmond biscuit layered with caramel & vanilla ice cream, decorated w/ meringue and baked

Charles Ranhofer Born in France in 1836 and formally trained in Paris, Ranhofer served as the private chef for the Duc D’Alsace

He created this beautiful dessert In 1862

http://en.wikipedia.org/wiki/Potato

http://en.wikipedia.org/wiki/Henry_IV_of_France