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GourmetLost French Recipes

Lost French Recipes

Recipes drawn from the rich tradition of French culinary heritage, reflecting the elegance, precision, and seasonal harmony of the XIV to the early XIX-century cuisine. Each recipe has been preserved in its original spirit, honoring the techniques and tastes of the era known as la grande cuisine française.

Gourmet

Potage aux petits pois (Pea Soup)

Bourgeois Cuisine
A soft and sweet green purée, this delicate soup captures the freshness of young peas simmered in stock and bound gently with butter and flour, a springtime staple from both rural and noble French tables.
Gourmet

Potage bisque de crevettes (Shrimp Bisque)

Coastal Haute Cuisine
A richly aromatic shellfish soup, this traditional shrimp bisque is thickened with flour and butter, gently blended with a strained purée of shrimp and cream, and finished with a whisper of fortified wine—classic refinement from the French coastal repertoire.
Gourmet

Potage à la Jardinière (Garden Vegetable Soup)

Bourgeois Cuisine
A delicate and comforting soup made from tender spring vegetables sautéed in butter and simmered in a light broth, just as served in French country kitchens and elegant 19th-century dining rooms.
Gourmet

Potage crème d’asperges (Cream of Asparagus Soup)

Haute Cuisine
A refined and velvety soup celebrating the tender flavor of asparagus, enriched with cream and delicately bound with a traditional liaison. A dish once favored on springtime menus of elegant French tables.
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Gourmet

The French Mother Sauces: Foundations of Classic Cuisine

Discover the five French mother sauces—Béchamel, Velouté, Espagnole, Hollandaise, and Tomate—and their most beloved derivative sauces. Explore this essential culinary foundation in just 5 minutes.
Gourmet

Sauce Hollandaise

Haute Cuisine
Make classic Sauce Hollandaise the French way - an elegant emulsion of egg yolk, butter, and lemon. A cornerstone of haute cuisine, perfect for fish, eggs, and vegetables.
Gourmet

Sauce Tomate

Southern French
Learn how to make authentic French Sauce Tomate with pork fat, tomatoes, stock, and aromatics. A classical mother sauce from the French haute cuisine tradition.
Gourmet

Sauce Espagnole

Learn how to make Sauce Espagnole, the rich brown French mother sauce made from roux, roasted bones, mirepoix, and tomato. A classic base for demi-glace and many traditional French meat sauces.
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Gourmet

Sauce Béchamel

Haute Cuisine
Discover the authentic French béchamel sauce recipe, a silky white sauce made from butter, flour, and milk. A foundational mother sauce in classic French cuisine, perfect for gratins, crêpes, and creamy entrées.
Gourmet

Sauce à la Suprême

Haute Cuisine
A silken white sauce enriched with cream and velouté, traditionally served with poached poultry or delicate quenelles. Its name evokes refinement, and its execution reflects the precision of classical French technique.
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