Classic French cooking or not.... Group - Most Recent Comments | BigOven.com

Re: looking for Turkey Normandy recipe

Hi. Normandy probably applies to the sauce. Normandy sauce is veloute sauce (white sauce) usually made with fish stock and cream, although it can be made with chicken stock and cream. You can simmer some bay leaf and sliced apples in the sauce and add either a splash of cider or calvados. Use fresh bay leaf-it's very good simmered in veloute sauce and combined with apples. I hope this helps you-good luck - scarlet5

looking for Turkey Normandy recipe

Many, many years ago I had a recipe for Turkey Normandy. I know for sure that it used turkey cutlets, apples, and cream. I'm reasonably sure it did NOT use canned cream of chicken soup, sour cream, or marmalade, as I'm finding in many recipes on line. It was a simple recipe, made on the stovetop, as I recall. Does anyone have such a recipe? I've been searching for years!
- champagnegal

Re: French toast

French toast originated as a way to use day-old or stale bread (some breads, French bread especially, become stale after one day).Whereas a stale, crunchy bread might seem unappetizing, soaking the bread in eggs and frying it solved that problem. The precise origins of the recipe are unknown, although a version appears in the 1st century AD Roman cookbook, Apicius. Another sweet: Bread grated Sigilines (a kind of wheat bread), and make larger bites. Soak in milk, fry in oil, douse in honey and serve. This was also known as Pan Dulcis. Similar dishes have existed in many countries and under many names.

- chefb

French toast

I recently added recipe from Big oven, that looks good, but I think is not French??
- Tohan4u

Re: French omelet

ChefRene, I'd happily trade my boring American accent for a Beligian or French one any day. I took Latin for 5 years, and that's not an incredibly useful language, or very sophisticated accent. - stevemur

Re: French omelet

I'm always a little confused with my spelling, mostly when using a spell checker like this one posted here, maybe its due to my Belgian - French accent, anyway sinds we are in a discussion forum here, I found some interesting information between omelet and omelette here are a few: omelet (plural omelets) Alternative spelling of omelette Retrieved from"http://en.wiktionary.org/wiki/omelet" and the second one at http://www.myomelet.com . I now Americans are very picky about there spelling like we are very picky about our food

Thank you Steve, for making corections to our postings, I.m glad to learn more and improving my English

[edited July-6-2008]

- chefb

Re: French omelet

Just for reference for those following the thread, the recipe posted was here.

(On BigOven.com, the preferred spelling is "omelette". Thanks!)

[edited July-6-2008]

- stevemur

Re: French omelet

Thanks for the tips
- Tohan4u

Re: French omelet

You are right, most restaurants or hotels at there " Omelet Station" they use a aprentice commis, or even a 10 minute trained stewart ( dishwasher) and making there omelets like pancakes by flipping them over and over. To many Chef's are " To Proud " to step behind the omelet pans and start cooking eggs. In fact it was one of my favorits to do, not only for the fun but also it was a great customer service between myself " THE Chef" and the customer.Thank you for posting the recipe, looks great, just depened the chef, they use olive oil or butter, not both, also use a pich of salt and pepper to taste in the egg mixture and use a 8 or 10 inch non-stick Tefal pan, I recommend to use a plastic spatula instead a fork to move the eggs around, this protct the coating of your non-stick Tefal pan.

- chefb

French omelet

I am a novice Cook and I find that hardly any Restaurant in Usa know's how to make an omelet. I will put up a recipe for your comments!!

[edited July-5-2008]

- Tohan4u