Many families serve traditional French dishes on the occasion of a special event or a day of festivities. These classic dishes are still very popular. Among the most popular traditional dishes are beef tartare with herbs, blanquette de beau and escargot with parsleyed butter.
Recipe for beef tartare with herbs
Beef tartare with herbs is an easy to prepare French culinary speciality. The necessary ingredients for this preparation are: 600 g of walnut gîte, 8 quail eggs, 1 sachet of mesclun, 2 onions, 2 cloves of garlic, 3 sprigs of tarragon, 6 sprigs of parsley, juice of 1 lemon, 3 tablespoons of drained capers, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce, 1 dl of liquid crème fraîche and 2 tablespoons of olive oil.
Then the capers, onions and the second clove of garlic are chopped with a knife. Finally, the tarragon and parsley should be chopped.
Recipe for veal banquette
This veal banquette recipe is easy to prepare. Here are the ingredients needed for 4 people: 1 kg of veal, 1 box of cut mushrooms, 3 carrots, 1 large onion, lemon juice, 1 egg yolk, 1 jar of fresh cream, flour, 25 cl of white wine, 1 chicken stock cube, 1 vegetable stock cube and parsley. First, the meat should be sautéed in butter until golden brown. Then sprinkle with 2 spoonfuls of flour. Then add the stock cubes and the wine. Afterwards, the carrots and onion rings should be eaten. Then add the mushrooms. For cooking, simmer for 2 hours over low heat while stirring and adding water if necessary. In a salad bowl, mix the fresh cream, egg yolk and lemon juice. Finally, mix everything together.
Snail recipe with parsley butter
The necessary ingredients for this preparation are: 48 snails, 48 shells, 350 g of butter, 4 shallots, 2 cloves of garlic, 4 tablespoons of chopped parsley, salt and pepper. First of all, the shallots have to be chopped and the garlic crushed. Then mix the parsley, pepper and salt and work the butter until you obtain an ointment. Afterwards, a knob of butter should be placed in each shell and a snail should be placed on top before covering with butter. Then the surface must be smoothed. Finally, place the snails on a dish filled with dried beans. Serve after a cooking time of 8 minutes in the oven (240°C, thermostat 8).