香煎蛙腿配蒜蓉糜糕<, jus à la Fleur de Thym<Chinese>Grilled King Prawns;French>Panfried Frog Legs Served with a Garlic Mousse
<Quiche Lorranine<Chablis"French>Chinese>，按照<Chinese>香草蘑菇茄茸炒鲜扇贝<Oeuvres<Chinese>French>Chicken Galantine with Herbs
<香草鲜蘑菇浓汤<法式洋葱汤<English>Chinese>English>French>Lobster Consomme Garnished with Raviolis
<Appetizer
<Soupe Gratinée a L'English>Petits Gigots de Grenouilles à la Mousse<French>Chinese>Les Viandes et Les Volailles<French>Chinese>English>甜虾酒香啫喱沙律<Agneau Parfumée à la Sauge<English>English>Chinese>中>鲑鱼龙脷鱼柳辫配白酒汁<Chinese>Smoked Salmon Ballotine Served with Caviar and Salmon Eggs
<Panfried Goose Liver with Apples and Calvados Sauce
<English>Chinese>French>Chinese>Filet de Boeuf au Poivre Vert<Chinese>French>English>开胃头盘<Chinese>?;Chinese>Meat and Poultry
<Ail Doux<English>Les Hors D'香草牛油焗法国田螺<Les Petites Roulades de Turbot aux Morilles<Gambas Grillées;卷酿扇贝配香槟汁<Les Poissons et Crustaces<English>English>Chilled Leek and Potato Cream Soup
<Chinese>Bouillon Leger de Champignons<Coquilles Saint-Jacques Proven;扒牛柳配青胡椒粒汁<扒大虾配百里香汁<Le Filet de Saumon au Gengembre<汤类<, Onion and Egg Tart
<Le Magret de Canard à la Mandarine Douce<La Selle d'<Seafood
<普罗旺斯式海鲜汤<Les Coquilles St;Chinese>Crayfish in Sauternes Jelly Served with Orange Dressing
<Chinese>English>Bacon;French>English>海鲜类<法>Scallops Wrapped in Romaine Served with a Champagne Sauce
<熏肉洋葱塔<French>Provencal Seafood Cream Soup Flavoured with Garlic
<, in a Thyme Blossom Sauce
<煎鸭脯配橘柳松仁汁<French>French>Foie Gras d'龙虾清汤伴小云呑<French>香草鳮茸卷<English>, Tomato;Consommé Clair de Langouste;English>Chinese>English>Escargots à la Bourguignonne<Fresh Scallips Sautéed with Mushroom;English>English>烧羊柳配鼠尾香草汁<Creamed Mushroom Broth
<French>French>多宝鱼卷配摩利士菌淇淋汁<French>Chinese>Chinese>Panfried Duck Breast with Mandarin and Pine Nuts Sauce
<English>Langouste à la Gelée de Sauternes<<French>English>Soup
<的顺序排列
<Chinese>English>?tres Gratinées<Chinese>Filet de Perche Grillée aux Champigons<English>香煎鲑鱼柳配淇淋汁<Oignon<, Garlic and Herbs
<French>英>Chinese>, et son Raviolis<Vol-au-vent Trois Mousses au Sabayon de Safran<French>French>Chinese>Chinese>English>English>Oie Poêlé aux Pommes<English>Chinese>酥皮焗三色鱼茸糕配红花淇淋汁<French>?;Vichyssoise<Oven Baked Sea Bass with a Light Garlic Cream Sauce
<Bon Appetit
<French>French>Steak Tartare et ses Crudités<Beef Tenderloin with a Green Peppercorn Sauce
<肉类及家禽类<Fillet of Salmon with a Light Ginger Cream Sauce
<. Jacques à la Feuille Romaine au Champagne<French>Les Potages<Grilled Fillet of Perche Served with Wild Mushrooms
<酥香焗海鲈配甜蒜淇淋汁<Chinese>Chinese>鞑靼式生牛排沙律<Oysters Gratinated
<English>美食<French>Chinese>English>French>Les Hu;Small Turbot Rolls in a Delicate Moral Cream
<冻大蒜薯茸汤<French>熏鲑鱼卷配鱼子酱及鲑鱼子<La bourride du pecheur ala provencal<English>French Onion Soup
<La Filet de Bar à la Créme d'特色焗蚝<Tri-colour Fish Mousses Baked in Puff Pastry Served with Saffron Sauce
<扒海鰽柳配炒野菌<Chinese>Chinese> White Wine Sauce
<English>Baked Burgundy Snails with a Garlic and Parsley Butter
<French>Salmon and Sole Plait with "Tresse de Saumon et Sole au Chablis<Les Gourmandises de Saumon Fume aux Deux Caviars<Galantine de Volaille aux Herbes<English>煎鹅肝伴苹果及香酒<?ale<Steak Tartar Served with Salad
<French>French>French>[原创]从烹调书中录下来的法国菜谱
