Declassified archive · open source material
// FRENCH RATIONS
10 recipes released to the public. The rest of the archive is not on the internet.
Mussels in White Wine, Shallot and Butter (Moules Marinière)
Moules marinière is the everyday shellfish dish of the French Atlantic and Channel coasts: live mussels tipped into…
Country Pâté (Pâté de Campagne)
A coarse-ground pork terrine that sits at the centre of French home charcuterie: shoulder, throat fat and liver…
Pike Quenelles with Sauce Nantua (Quenelles de Brochet, Sauce Nantua)
Quenelles de brochet are the dish Lyon judges its cooks by: a flour-and-milk panade beaten with raw pike, soft…
Cheese Soufflé (Soufflé au Fromage)
A cheese soufflé is a very thick béchamel enriched with egg yolks and mountain cheese, lightened with whipped…
Choucroute Garnie à l'Alsacienne (Alsatian Garnished Sauerkraut)
Choucroute garnie is the flagship dish of Alsace: lacto-fermented cabbage braised for hours in goose fat and dry…
Tarte Tatin (Tarte des Demoiselles Tatin)
An upside-down apple tart from Lamotte-Beuvron in the Sologne, where the Tatin sisters ran the hotel opposite the…
Bouillabaisse with Rouille (Bouillabaisse Marseillaise)
Bouillabaisse is the fishermen's soup of Marseille: a broth built from whole Mediterranean rock fish, saffron…
Old-Style Veal Blanquette (Blanquette de veau à l'ancienne)
Blanquette de veau is France's great white braise: veal simmered gently in its own aromatic broth with no browning…
Castelnaudary Cassoulet (Cassoulet de Castelnaudary)
Cassoulet de Castelnaudary is the parent version of the great slow-baked bean dish of the Southwest: lingot beans…
Beef Burgundy (Bœuf Bourguignon)
Bœuf bourguignon is the archetypal French brown braise: chuck beef marinated in red Burgundy, seared in lardon fat…