Recipes

During the eighteenth century, national culinary repertoires become more clearly defined, and indeed familiar to us. France is famous for its sauces and the structured garnishes that are integral accompaniments to its meats, fish, and fowl. François Menon’s Filet de Boeuf à la Gendarme is a classic example: slices of beef tenderloin are marinated with onion, garlic, and mushroom; roasted on a spit; and then served with a complex sauce created from the cooking juices, a glass of Champagne, fresh herbs, and a thickening of already-made coulis. Basic preparations such as coulis and roux that had been developed in the previous century now play a wide role in flavors that are characteristically complex. The French shorthand for describing dishes, such as veal à la bourgeoise (in a rich sauce, often with carrots and onions) and à l’indienne (with powdered spices), is at its most inventive.