{"id":2913,"date":"2008-12-15T22:49:01","date_gmt":"2008-12-15T20:49:01","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2913"},"modified":"2008-12-15T22:49:01","modified_gmt":"2008-12-15T20:49:01","slug":"cuisine-french-dishe-traditional-of-christmas","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/15\/cuisine-french-dishe-traditional-of-christmas\/","title":{"rendered":"Cuisine French, dishe traditional of Christmas"},"content":{"rendered":"
\u00a0Cook French, cuisine french, French gastronomy of the typical, french pastries, french dessert of christmas,\u00a0flat dishes traditional of Christmas, serves traditional of Christmas, the meal of Christmas is traditionally in family.<\/div>\n
Article translated by Alta Vista Internet. Thank you\u00a0 to excuse the translations.<\/div>\n
\u00a0The French\u00a0cuisine of Christmas is composed of the traditional foie gras, (in pot, or stove) with farmhouse bread sandwich bread toast, toast or tepid brioche, accompanied by (figs, marmalade d’ onions, or different compot\u00e9es from fruits\u2026) or simply stove after a fast with the frying pan and been useful cooking hot. Go on the site: www.cuisine-francaise.org<\/a>\u00a0you will look at the foie gras in pot.<\/div>\n
Then the second dish is normally the turkey, or l’ goose with chestnuts, one finds the \u00a0\u00bb chapon\u00a0\u00bb poultry with the less dry but larger meat for a more significant number of guests. Traditionally the French\u00a0cuisine puts at l’ honor poultries: guinea fowls, poulard, carnard less frequent. The vegetables which accompany these dishes are the chestnuts, either entireties, or out of mashed potatoes. There are also mashed potatoes of celery. Some add boletus, and truffles, for more succulent meal but expensive. Go on the site: www.cuisine-francaise.org<\/a>\u00a0you will look at certain typical dishes.<\/div>\n
And the traditional dessert is the log of Christmas, who must resemble a trunk d’ tree, with various colors according to the perfume, chestnut if the perfume is with the chocolate, cream-coloured if the perfume is with vanilla, etc\u2026 Several dwarves, a saw, a mushroom decorate this dessert, containing g\u00e9noise and of cream to butter. Go on the site: www.cuisine-francaise.org<\/a>\u00a0you will look at the log of Christmas.<\/div>\n
\u00a0All these dishes will find them to you in the \u00a0\u00bb Guide of Pierrette\u00a0\u00bb 959 photographs and descriptions of the French kitchen. All traditional and typical dishes of the French gastronomy. The site to be visited on which you will look at some dishes is: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0An idea of gift for in love ones with the French kitchen, First Dictionary IN PHOTOGRAPHS of all our traditional dishes, with l’ origin of the areas of France. The principal food, mode of preparation, mode of cooking are described. 276 Pages of readings and photographs.<\/div>\n
The guide is in 5 versions, you choose on the site: www.cuisine-francaise.org<\/a>,\u00a0English,\u00a0 German,\u00a0 Spanish, Italian, or the French version. You buy the book in the version of your choice. Paypal helps you to buy with your purchasing card, and the safety of payment.<\/div>\n
\u00a0L’ author you sending the book, you receive it before 4 days in your residence. Envies to cook? The receipts of the dishes of the book are on Internet site: www.cuisine-francaise.org<\/a><\/div>\n
So long on the site<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0Cook French, cuisine french, French gastronomy of the typical, french pastries, french dessert of christmas,\u00a0flat dishes traditional of Christmas, serves traditional of Christmas, the meal of Christmas is traditionally in family. Article translated by Alta Vista Internet. Thank you\u00a0 to excuse the translations. \u00a0The French\u00a0cuisine of Christmas is composed of the traditional foie gras, (in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[3,12],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2913"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=2913"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2913\/revisions"}],"predecessor-version":[{"id":2915,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2913\/revisions\/2915"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2913"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}