The combination of pork and potatoes is not only a win-win option for
a casual dinner, but also for a festive feast. Meat in French is a simple,
but, nevertheless, very tasty dish that disappears from the first one on the
table. It does not take a long time to prepare it, especially since most
of it is spent baking in the oven. There are several recipes for meat in French,
which differ in the way of preparation and ingredients.
The history of the dish
Despite the name, the birthplace of meat in French is not France at all.
For the first time the dish was cooked in the street, then it was known
as the "whip in Orlovski." The recipe was named after Count Orlov, who
once tried Paris, veal, onions, mushrooms and potatoes baked with béchamel
sauce. When he returned to Russia, he claimed that he was cooking the same dish.
Since then, a lot of time has passed, some changes in the meat recipe in
French have undergone. The dish started cooking without mushrooms, some
housewives used forcemeat instead of meat. For uncooked sauce, many don't
even know its recipe, and French meat is served with ordinary mayonnaise or
sour cream.
On the note! In Vladivosto, the meat is cooked with potatoes
and this dish is called "Captain Meat". The same dish in central
part of Russia is called "diplomat". In France, meat potatoes, onions,
Which meat to choose?
To prepare delicious meat in French, you must choose a fresh product.
If a dish is prepared from pork, you must choose a neck, mirror or ham.
The meat should be moderately fat, but not thin. It is important to consider
that the mayonnaise dish will be even thicker.
If vine or beef is used, the meat should not be too dark. If the fat is yellow,
the product is old. The value of the meat can also be determined by its elasticity.
When the hand is pressed, it will spring. If there are deep bites, it is not
recommended to use this type of meat for cooked meals.
On the note! Choosing quality meat, it should be washed under cold water, and then dried. To use a special hammer beat, cut it across the fiber. To prepare the meat in French, remove the meat bone
For a note! In the summer it is advisable to buy meat in the store. In the market it is surrounded. After lying in the pool for several hours, it becomes d
It is frustrating that it is frozen, not frozen. You can determine its
quality by the appearance of the meat. It should be colored individually.
Fat does not have to be yellow.