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Chapter 1 French Cuisine Chapter 2 How to Make Vanilla Flavoured French Toast Chapter 3 How to Make Stuffed French Bread Pizza Chapter 4 How to Make French Onion Chip Dip Chapter 5 How to Make a Vegetarian Cassoulet Chapter 6 Foie Gras Chapter 7 Italian Cuisine Chapter 8 How to Make Italian Fish Soup Chapter 9 How to Cook Pasta Chapter 10 How to Cook Lasagne Chapter 11 How to Make a Quick Italian Spaghetti Chapter 12 How to Make Green Spaghetti Chapter 13 How to Make Ricotta Cheese Chapter 14 How to Make Gnocchi Chapter 15 How to Make Pierogies Chapter 16 Meal Structure in Italy
First Edition, 2012 ISBN 978-81-323-2024-1 © All rights reserved Published by: Library Press 4735/22 Prakashdeep Bldg, Ansari Road, Darya Ganj, Delhi - 110002 Email: info@wtbooks.com Table of Contents Chapter - French Cuisine Chapter - How to Make Vanilla Flavoured French Toast Chapter - How to Make Stuffed French Bread Pizza Chapter - How to Make French Onion Chip Dip Chapter - How to Make a Vegetarian Cassoulet Chapter - Foie Gras Chapter - Italian Cuisine Chapter - How to Make Italian Fish Soup Chapter - How to Cook Pasta Chapter 10 - How to Cook Lasagne Chapter 11 - How to Make a Quick Italian Spaghetti Chapter 12 - How to Make Green Spaghetti Chapter 13 - How to Make Ricotta Cheese Chapter 14 - How to Make Gnocchi Chapter 15 - How to Make Pierogies Chapter 16 - Meal Structure in Italy Chapter- French Cuisine Basil salmon terrine French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change In the Middle Ages, Guillaume Tirel (a.k.a Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France In the 17th century, La Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Carême, moved toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the beginning of modern cuisine Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws French cuisine was introduced in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century Gascon cuisine has also had great influence over the cuisine in the southwest of France Many dishes that were once regional have proliferated in variations across the country National cuisine There are many dishes that are considered part of the nation's national cuisine today Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country History French cuisine has evolved extensively over centuries The national cuisine started forming in the Middle Ages due to the influence of the work of skilled chefs and various social and political movements Over the years the styles of French cuisine have been given different names, and have been modified by various master-chefs During their lifetimes, these chefs have been held in high regard for contributions to the culture of the country The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas Middle Ages John, Duke of Berry enjoying a grand meal The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants, including a carver On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, ca 1410 In French medieval cuisine, banquets were common among the aristocracy Multiple courses would be prepared, but served in a style called service en confusion, or all at once Food was generally eaten by hand, meats being sliced off large pieces held between the thumb and two fingers The sauces were highly seasoned and thick, and heavily flavored mustards were used Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed Meals often ended with an issue de table, which later changed into the modern dessert, and typically consisted of dragées (in the Middle Ages, meaning spiced lumps of hardened sugar or honey), aged cheese and spiced wine, such as hypocras The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives Late spring, summer, and fall afforded abundance, while winter meals were more sparse Livestock were slaughtered at the beginning of winter Beef was often salted, while pork was salted and smoked Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried Cucumbers were brined as well, while greens would be packed in jars with salt Fruits, nuts and root vegetables would be boiled in honey for preservation Whale, dolphin and porpoise were considered fish, so during Lent, the salted meats of these sea mammals were eaten Artificial freshwater ponds (often called stews) held carp, pike, tench, bream, eel, and other fish Poultry was kept in special yards, with pigeon and squab being reserved for the elite Game was highly prized, but very rare, and included venison, wild boar, hare, rabbit, and birds Kitchen gardens provided herbs, including some, such as tansy, rue, pennyroyal, and hyssop, which are rarely used today Spices were treasured and very expensive at that time — they included pepper, cinnamon, cloves, nutmeg, and mace Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black pepper), grains of paradise, and galengale Sweet-sour flavors were commonly added to dishes with vinegars and verjus combined with sugar (for the affluent) or honey A common form of food preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed to be beneficial to make use of nutrients Visual display was prized Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks Yellow came from saffron or egg yolk, while red came from sunflower, and purple came from Crozophora tinctoria or Heliotropium europaeum Gold and silver leaf were placed on food surfaces and brushed with egg whites Elaborate and showy dishes were the result, such as tourte parmerienne which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact, the feet and beak being gilded Since both birds are stringy, and taste unpleasant, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken The most well known French chef of the Middle Ages was Guillaume Tirel, also known as Taillevent Taillevent worked in numerous royal kitchens during the 14th century His first position was as a kitchen boy in 1326 He was chef to Philip VI, then the Dauphin who was son of John II The Dauphin became King Charles V of France in 1364, with Taillevent as his chief cook His career spanned sixty-six years, and upon his death he was buried in grand style between his two wives His tombstone represents him in armor, holding a shield with three cooking pots, marmites, on it Ancien régime During the ancien régime, Paris was the central hub of culture and economic activity, and as such, the most highly skilled culinary craftsmen were to be found there Markets in Paris such as Les Halles, la Mégisserie, those found along Rue Mouffetard, and similar smaller versions in other cities were very important to the distribution of food Those that gave French produce its characteristic identity were regulated by the guild system, which developed in the Middle Ages In Paris, the guilds were regulated by city government as well as by the French crown A guild restricted those in a given branch of the culinary industry to operate only within that field There were two basic groups of guilds — first, those that supplied the raw materials; butchers, fishmongers, grain merchants, and gardeners The second group were those that supplied prepared foods; bakers, pastry cooks, saucemakers, poulterers, and caterers There were also guilds that offered both raw materials and prepared food, such as the charcutiers and rôtisseurs (purveyors of roasted meat dishes) They would supply cooked meat pies and dishes as well as raw meat and poultry This caused issues with butchers and poulterers, who sold the same raw materials The guilds served as a training ground for those within the industry The degrees of assistant-cook, full-fledged cook and master chef were conferred Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security At times, those in the royal kitchens did fall under the guild hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens This was not uncommon as the Paris cooks' guild regulations allowed for this movement During the 15th and 16th centuries, French cuisine assimilated many new food items from the New World Although they were slow to be adopted, records of banquets show Catherine de' Medici serving sixty-six turkeys at one dinner The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation, but had not existed outside of the New World until its exploration by Christopher Columbus 17th century - early 18th century Haute cuisine ("high cuisine") has foundations during the 17th century with a chef named La Varenne As author of works such as Cvisinier françois, he is credited with publishing the first true French cookbook His book includes the earliest known reference to roux using pork fat The book contained two sections, one for meat days, and one for fasting His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers La Varenne also published a book on pastry in 1667 entitled Le Parfait confitvrier (republished as Le Confiturier françois) which similarly updated and codified the emerging haute cuisine standards for desserts and pastries Chef François Massialot wrote Le Cuisinier roïal et bourgeois in 1691, during the reign of Louis XIV The book contains menus served to the royal courts in 1690 Massialot worked mostly as a freelance cook, and was not employed by any particular household Massialot and many other royal cooks received special privileges by association with the French royalty They were not subject to the regulation of the guilds; therefore, they could cater weddings and banquets without restriction His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary It is in this book that a marinade is first seen in print, with one type for poultry and feathered game, while a second is for fish and shellfish No quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks The successive updates of Le Cuisinier roïal et bourgeois include important refinements such as adding a glass of wine to fish stock Definitions were also added to the 1703 edition The 1712 edition, retitled Le Nouveau cuisinier royal et bourgeois, was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal Ragout, a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed as a garnish Marie-Antoine Carême Late 18th century - 19th century The Revolution was integral to the expansion of French cuisine, because it effectively abolished the guilds This meant any one chef could now produce and sell any culinary item he wished Marie-Antoine Carême was born in 1784, five years before the onset of the Revolution He spent his younger years working at a pâtisserie until being discovered by Charles Maurice de Talleyrand-Périgord, who would later cook for the French emperor Napoleon Bonaparte Prior to his employment with Talleyrand, Carême had become known for his pièces montèes, which were extravagant constructions of pastry and sugar architecture More important to Carême's career was his contribution to the refinement of French cuisine The basis for his style of cooking came from his sauces, which he named mother sauces Often referred to as fonds, meaning "foundations", these base sauces, espagnole, velouté, and béchamel, are still known today Each of these sauces would be made in large quantities in his kitchen, as they were then capable of forming the basis of multiple derivatives Carême had over one hundred sauces in his repertoire In his writings, soufflés appear for the first time Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that had existed beforehand Central to his codification of the cuisine were Le Maître d'hôtel français (1822), Le Cuisinier parisien (1828) and L'Art de la cuisine française au dix-neuvième siècle (1833-5) Late 19th century - early 20th century Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France His influence began with the rise of some of the great hotels in Europe and America during the 1880s - 1890s The Savoy Hotel owned by César Ritz was an early hotel Escoffier worked at, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921 He created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations These five stations included the "garde manger" that prepared cold dishes; the "entremettier" prepared starches and vegetables, the "rôtisseur" prepared roasts, grilled and fried dishes; the "saucier" prepared sauces and soups; and the "pâtissier" prepared all pastry and desserts items This system meant that instead of one person preparing a dish on one's own, now multiple cooks would prepare the different components for the dish An example used is "oeufs au plat Meyerbeer", the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the entremettier, kidney grilled by the rôtisseur, truffle sauce made by the saucier and thus the dish could be prepared in a shorter time and served quickly in the popular restaurants Escoffier also simplified and organized the modern menu and structure of the meal He published a series of articles in professional journals which outlined the sequence, and then he finally published his Livre des menus in 1912 This type of service embraced the service la russe (serving meals in separate courses on individual plates), which Félix Serve with a topping of your choice Either add the topping direct, or provide a range of toppings for diners to select from Some suggestions include: melted butter, fried bacon pieces, fried onions (chopped finely) or sour cream Some people prefer no topping at all, as they're delicious enough on their own! o Serve with a salad o This is how they appear when browned If preferred, heat butter in a frying pan and lightly brown the pierogi before serving Tips • • • • • Cilantro is not a traditional ingredient for a pierogi filling Most recipes seem to use fine chopped onions or chives, but there aren't any strong rules on how to make fillings Use what you have at home, as well as your personal preferences; as with any cuisine, home chefs are entitled to broad cooking license! Using a pasta roller to roll out the dough can save you a lot of time Don't roll it too thinly however, or the filling may split the dough when you try to seal the pierogi If you're out of eggs, or just want to try something different, the pasta can be made with just flour and sour cream For language interest: Pierogi (pyeh-ROH-gee, "g" as in "geese") is the plural form of the name of the dish, the singular is "pieróg" (pyeh-ROOK) It is the Polish name They are known as "vareniki" in Ukrainian and "pyelmeni" in Russian Note that saying "pierogies" is a typical English slip; if speaking Polish, the word pierogi is already plural Yet, while it's like saying, "let's make some cakeses", given it's an English acceptance of a foreign word, it's not something to get into a twist about! For holidays and special events create some unique shapes: Snowmen for a winter holiday party for example Things You'll Need • • • • • • • • Workspace surface for kneading and rolling dough Mixing bowl and mixing implements Large pan for boiling Strainer or slotted spoon Clean tea towels Serving platter and condiment bowls Wax paper on trays Freezer bags (optional) Chapter- 16 Meal Structure in Italy Italy has its own meal structure, which in essence is the typical European one, consisting of breakfast, lunch and dinner (there is also a mid-afternoon snack called merenda) Italians also divide a main celebration meal into several different courses Daytime meal structure Breakfast (Colazione) A typical cup of cappucino at breakfast Breakfast is the first meal in Italy, and traditional Italian colazione is continental in style, unlike the full British and Irish breakfast The traditional breakfast in Italy is simply Caffè e latte (hot coffee with milk) or coffee with bread or rolls, butter, and jam—known as prima colazione or just colazione Fette biscottate (a cookie-like hard bread often eaten with butter and jam) and biscotti (cookies) are commonly eaten Children drink hot chocolate, plain milk, or hot milk with very little coffee If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino e cornetti (its French and European equivalents are brioches, or croissant-like pastries) (frothed hot milk with coffee, and a pastry) or espresso and pastry Other products such as breakfast cereals, fruit salad (Macedonia), muesli and yogurt are becoming increasingly common as part of the meal It is very common for some Italians, mainly from the Central and Southern regions, to have a quick breakfast snack during the morning (typically a panino, or bread roll) Even though this is the traditional Italian breakfast, it also varies by region People may eat porridge in Northern Italy, and some of the colder regions such as the Aosta Valley or Trentino Alto-Adige As a matter of fact, in some regions such as Tuscany and Umbria, in the past, some children and adults alike used to drink red wine (notably Chianti) and dip their biscuits inside Today, and with the abundance of British tourists coming to Italy, the full breakfast is becoming more popular and can be found in several hotels There are also ancient establishments, such as the Babington's tea room in Rome, which still cater to tourists and locals the Full British breakfast, including sausages, bacon, eggs, black pudding, mushrooms etc (however, American breakfast dishes are also served their too, such as pancakes with maple syrup) In Italy, people usually start and have breakfast between 07.00 and 10.00 Lunch (Pranzo) Lasagna, a type of meal which one might have for lunch or pranzo in Italy An Insalata Caprese, a cold dish which might be consumed at a lunch in Italy during the hot summer Lunch is regarded as being the most important and is the heaviest Italian meal Most shops close down in the pausa pranzo (lunch break) between 13.00 and 16.00; until recent times, most people, even workers, came home to have a meal with their family, often inviting friends and relatives to come along Abroad, Italians are often stereotyped of having long meals, however this is not always the case, and as the country has become more modernized, there is often less time for long meals Despite this, most Italian families still get together for a big family meal on Sundays, special occasions and Saints' and Holy days In most schools, children are given a lunch break where they can choose to go home and have lunch, or stay at the school canteen/cafeteria or eat a packed lunch The introduction of fast-foods, takeaways and freezed/tinned foods has meant that Italians tend to eat less home-made food, yet fresh food is still quite common, and in many places people buy bread, milk and ingredients daily Many adults still make their own food (i.e tomato sauce from their own tomatoes), and takeaways are still not very frequent, notably in the more rural areas or Southern regions Italians at lunch-time usually, even in normal days, have a layout: a first course, a second course and usually dessert/fruit With the introduction of fast-food restaurant chains, many workers or commuters tend to eat less at home and quickly have a meal at some restaurant like McDonald's or Burger King Italy has got several foreign fast-food chains, and they are frequently found in big cities (Milan, Rome, Turin and Naples) or along motorways However, to conserve the tradition of Italian food, Italy has got several Italian fast-foods such as Autogrill, which makes panini, little pizzas or more traditional Italian meals Pizzerias are still very popular with people and many have lunch in them In recent years, dürüm, which Italians refer to as kebab, has become widely popular with younger people Mid-afternoon snack (Merenda) A Sicilian-style brioche or cornetto, which one would have for merenda An Italian soup, or minestrone, which would be a commonly consumed dish at dinnertime, or cena In Italy, many children and adults alike have a mid-afternoon snack called merenda at around 15.00 to 16.30/17.00 It is usually had after school or in the middle of the afternoon, and can be anything Traditionally, merendas where usually similar to breakfasts, and might have been a hot milky drink with bread and honey/jam or cornetti/brioches, but today other foods are eaten, such as yogurt, ice cream, granita, fruit salad, nuts, pistachios, biscuits and cookies, cake, sweets, etc Especially in centre Italy very commons merenda for the children are pane e olio (roasted bread with garlic, salt and oil) and pane e pomodoro (roasted bread rubbed with fresh tomatoes) Dinner (Cena) Dinner is usually and traditionally a light meal in Italy When Italians dine out, they usually so for dinner, or cena, rather than lunch, and pizzerias and restaurants are popular choices For cena, people usually have lighter food, such as soup, broth, salad, cold meats, pasta, ravioli or the leftovers of lunchtime Traditional structure of Italian meal A structure of a traditional Italian meal in its full form Aperitivo A glass of sparkling Prosecco as an appetiser The aperitivo opens a meal, and it is virtually the same to an appetiser or drinks given at the beginning of a meal Most people gather around standing up and have alcoholic/nonalcoholic drinks such as wine, prosecco, champagne or sparkling drinks Sometimes ight small chunks of food are consumed, such as olives, crisps, nuts, cheese, sauce dips, little quiches etc A traditional Italian-style antipasto Antipasto The antipasto is the slightly heavier starter course It is usually cold (not in all cases) and lighter than the first course Cold meats and hams (salami, mortadella, Parma ham etc.), cheeses (mozzarella, scamorza), sandwich-like foods (panini, bruschette), cold salmon or shrimps with sauces are usually eaten, but also more elaborated cold or hot dishes Primo Typical spaghetti with tomato sauce for a primo A Lombard brasato di maiale (pork stew) as a secondo The primo is the first course It is hot food and heavier than the antipasto, but lighter than the second course It usually consists of non-meat or fish like foods Examples of things which would be eaten at a primo could be risotto, pasta and spaghetti, soup and broth, gnocchi, polenta, crepes, casseroles, lasagnas Secondo The secondo is the heartiest and main course of an Italian meal, sometimes called the piatto principale or the main course/meal It is made up usually of meats and fishes, including turkey, sausage, pork, steak, stew, beef, zampone, cod (baccala), salmon, lobster, lamb, chicken, or a roast Contorno With the secondo is served the contorno, which are the side plates This usually consists in raw or cooked, hot or cold, vegetables Dolce Panna cotta, an Italian dessert eaten at the dolce A Martini vermouth cocktail, which one would have as a digestivo After the secondo there is the dolce, or dessert It is popular, and meals eaten here depend by region and occasion Common ones include tiramisu, panettone, pandoro, zuppa inglese or panna cotta Ice-cream can be eaten too Frutta frutta secca/formaggio After the dolce, there is fruit or frutta, which is eaten often with nuts or cheese to accompany it There is no established set of fruits, though local traditions may dictate otherwise Digestivo The digestivo, also called ammazzacaffè if served after the coffee, is the drink to conclude the meal Drinks such as Grappa,Amaro, Limoncello or other fruit/herbal drinks are drunk Digestivo indicates that the drinks served at this time are meant to ease digestion after a long meal Caffé A little espresso-sized cup of dark coffee which would be consumed for the caffe in an Italian meal Coffee is often drunk at the end of a meal, even after the digestivo Italians, unlike many countries, not have milky coffees or drinks after meals (such as Cappucino or Caffe macchiato), but strong coffee-drinks such as espresso, which is often drunk very quickly in small cups at very high temperatures [...]... leaving the failing monarchy of France, in the period leading up to the French Revolution It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds This and the substantial discretionary income of the French Directory's nouveau riche helped keep these... Guérard, Roger Vergé and Raymond Oliver These chefs were working toward rebelling against the "orthodoxy" of Escoffier's cuisine Some of the chefs were students of Fernand Point at the Pyramide in Vienne, and had left to open their own restaurants Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking The first characteristic was a rejection of excessive complication... been used many times in the history of French cuisine This description was seen in the 1740s of the cuisine from Vincent La Chapelle, François Marin and Menon, and even during the 1880s and 1890s to describe Escoffier's cooking The term came up again, however, during the 1960s, when used by two authors, Henri Gault and Christian Millau, to describe the cooking of Paul Bocuse, Jean and Pierre Troisgros,... and reasonable prices These locations were meant more as meal replacements for those who had "lost their appetites and suffered from jaded palates and weak chests." In 1782 Antoine Beauvilliers, pastry chef to the future Louis XVIII, opened one of the most popular restaurants of the time — the Grande Taverne de Londres — in the arcades of the Palais-Royal Other restaurants were opened by chefs of the. .. cooking Le Guide Culinaire deemphasized the use of heavy sauces and leaned toward lighter fumets, which are the essence of flavor taken from fish, meat and vegetables This style of cooking looked to create garnishes and sauces whose function is to add to the flavor of the dish, rather than mask flavors like the heavy sauces and ornate garnishes of the past Escoffier took inspiration for his work from... tearooms often offer a selection of cakes and do not offer alcoholic drinks Many offer simple snacks, salads, and sandwiches Salon de Thé Teas, hot chocolate, and chocolat à l'ancienne (a popular chocolate drink) offered as well These locations often open just prior to noon for lunch and then close late afternoon Based on the American style, many were built at the beginning of the 20th century (particularly... you have added to the bread, there may be more stuffing than room If so, just wrap it up in a bit of aluminum foil and heat it with the rest of the bread 5 Take the french bread and depending on the desired crust: bake it o Crispy Crust - put the stuffed french bread on a cookie sheet and let it sit in the oven for a few minutes while everything warms up together o Soft Crust - butter the crust, wrap... popular in the 1860s Escoffier's largest contribution was the publication of Le Guide Culinaire in 1903, which established the fundamentals of French cookery The book was a collaboration with Philéas Gilbert, E Fetu, A Suzanne, B Reboul, Ch Dietrich, A Caillat and others The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking Le... monkfish and herring Normandy has top quality seafood, such as scallops and sole, while Brittany has a supply of lobster, crayfish and mussels Normandy is home to a large population of apple trees; apples are is used in dishes, as well as cider and Calvados The northern areas of this region, especially Nord, grow ample amounts of wheat, sugar beets and chicory Thick stews are found often in these northern... coffee and alcoholic drinks Tables and chairs are usually set outside, and prices marked up somewhat en terrasse Café The limited foods sometimes offered include croque-monsieur, salads, moules-frites (mussels and pommes frites) when in season Cafés often open early in the morning and shut down around nine at night These locations are more similar to cafés in the rest of the world These tearooms often ... enlarge their livers: "Apicius made the discovery, that we may employ the same artificial method of increasing the size of the liver of the sow, as of that of the goose; it consists in cramming them... night These locations are more similar to cafộs in the rest of the world These tearooms often offer a selection of cakes and not offer alcoholic drinks Many offer simple snacks, salads, and sandwiches... beets and chicory Thick stews are found often in these northern areas as well The produce of these northern regions is also considered some of the best in the country, including cauliflower and artichokes