10 Izidlo zaseFransi Mhlawumbi Ngeze Ufune Ukuzama

Izitya ukuzama, okanye ukuphepha, kodwa ngokuqinisekileyo ukwazi

AmaFrentshi asoloko ekhululekile ekuguquleni into esiyicinga ngayo inxalenye ephikisayo yesilwanyana kwinto yokuba amaFrentshi acinga izidlo ezidliwayo. Abafokazi bavame ukufumana ezi zixhobo ezinzima ukugwinya. Nangona kunjalo, ukuba ungumntu onamava, kufuneka uzame oku kanye. Yaye ngubani owaziyo? Unokuba ngumdlali omkhulu.

• 01 ngo-10

  Andouille

  U-Andouille uyisusiti esenziwe ngamathumbu nesisu sehagu. Ngamanye amaxesha kukho ukongezwa: intamo, isifuba, intloko okanye intliziyo, zonke zipakishwe kwisikhumba esimnyama. Imimandla emibini ibanga ukwenza i-andouille eyiyo, iyabhema kwaye idliwe ibanda: i-Normandy ( andouille de Vire ) kunye neBrittany ( andouille de Guémené ).

  Musa ukudibanisa i- andouille kunye ne-Toulouse sausage enamandla kune-sausage evamile. Ithengiswa ngesisindo, ngoko ucela nje ukuba ufuna kangakanani kwaye umgcini wecala uyayikhupha ngokuvakala okukhulu ekuboneni.

• 02 ngo 10

  Andouillette

  I-sausage eyenziwe ngamathumbu emkhumbu (i- chaudins ) idla ngokuba isisu esiswini (ikakhulukazi eTroyes , eChampagne, eyaziwayo ngokuthengwa kwayo) kunye naseBurgundy nge-calf's mesentery, isiqwenga se-peritomeum esijoyina inxalenye yamathumbu amancinci kwindonga yangasemva esiswini esikhumbeni. I-rouen ivela ngenguqu ekhulayo eyenziwa kwiibilini zehagu. I-Andouillette isetyenziswa ngokuqhelekileyo nge-mustard ne-purée purée. Uya kuzifumana kwiindawo ezininzi zebistro.

  U-Andouillette uthathwa ngokungathí sina kangangokuba unxulumano lwawo lwe-AAAAA (uMbutho we-Amicale des Amateurs d'Authentiques Andouillettes) ngumhlali wesantya esekwe nguFrancis Amunategui kunye nabanye abathandekayo bane-ococekileyo ekuqaleni kwawo-1970 ukugcina imigangatho.

• 03 ngo 10

  Cerveaux / Cervelle

  Ubulumko obuhle buvela kumawundlu kunye neegusha. I-Ox yobuchopho iyinyani kunye kunye neengqondo zethole, ayithengi ukuthenga, ngoko ke ezi zibini zihlala zisetyenziselwa ukuzaliswa kwama-pie. Ibukeka buhle kakhulu kwifestile ye-butcher-into encinane yezinto ezinjengeemvini ezinkulu, i-gelatin kunye negrey ngeemvulo ezibomvu ezifuneka zisuswe ngaphambi kokupheka.

  Ngokuqhelekileyo abafuthi batyulelwe ngetyuwa kunye nepilisi kunye nomgubo kunye nocwebe ngaphambi kokungeza igalikhi, i-parsley kunye nemon. Kubizwa ngokuba yi- Certified ( Certified ) e- Cervaux ( ubuchoni obusiweyo ) kwimenyu yamaFrentshi.

• 04 we-10

  Cuisses de Grenouilles

  Isitya semveli samagqabi aphelelwa ngaphandle eFransi kodwa uya kuwubona kwi-bistros endala kulo lonke ilizwe. Amafrogi ngoku sele ekhuselwe yizilwanyana ezikhuselekileyo eFransi, ngoko zivela e-Asia apho zibhekwa njengokutya okufanelekileyo. Yintoni engabonakaliyo, enikezelwa ngokusabela kweBrithani kubo, kukuba ubungqina obutsha bokufumana u-Wiltshire bubonisa i-frog ephekwe apha eBritani ngaphezu kweminyaka eyi-10 eyadlulayo. Intetho yokuqala kwiFransi yincwadi yokupheka ye-18 leminyaka.

  Baya kunambitha njengenkukhu kwaye bavame ukuba nexesha, bafafaze ngomgubo kwaye bahlanjululwe.

• 05 we-10

  Gesi

  I-Gesi, okanye i-giblets, ivela kwiindawo ezahlukeneyo zeenkukhu, ii-turkeys, amadada namajezi. Igama elithi gésiers lisetyenziswe ngokungaqhelekanga kwaye linokuthi libhekiselele kwi-gizzard, inxalenye engqinileyo yentaka yesisu egawula i-grit namatye amancinci. Nangona kunjalo, i- gésiers inokubandakanya intliziyo, isibindi kunye neentso kunye ne-giblets zangaphandle, intloko, intamo, ama-wingtips kunye neenyawo. Ungathenga i-giblets zangaphandle kwiintaka ezinkulu kwiindawo zokungcebeleka ukwenza i-pot-au-feu kunye ne-stews.

  AmaGesi aphekwe ngeendlela ezahlukeneyo. Zivame ukubonakala kumamenyu njengama-salads ngoko nilindile ukuthanda ama- salade de gésiers de volaille okuya kuba namaqabunga aluhlaza, ama-lardons, utamatati, amaqanda kunye noshizi yeebhokhwe zongezwe kwi-giblets.

• 06 ngo 10

  I-Cheval

  Zingase zinyamalale, kodwa unako ukuhlangabezana neBoucherie Chevalines, okanye ivenkile zokuthengisa iifama eFransi. Amanye amahashe asalwe inyama, njengama- Ardennes nePostier Breton amahashe. Inyama yamahhashi yayigunyaziwe kuphela eFransi ngo-1811. Ngo-1865 isidlo ( iHippophagique , okanye isidlo sokudla ihashe) sasiqhutyelwa eParis ukuzama ukunyanzelisa abahlwempu ukuba bathenge enye ixabiso elincinci kwenkomo yenkomo nakwingulube. Imenyu yayiquka i-horse-broth vermicelli, inyama yehashe ephekiweyo kunye neklabishi kunye nesango le-rum ne-bone bone. Ngaloo nyaka unyaka wokuqala uBourierie Chevaline wavula eParis.

  Unokufumana ihashe kwimenyu, ngokuqhelekileyo njengetatta ye-steak okanye njenge-steak ephekwe.

• 07 ngo 10

  Ingozi

  Ingozi (okanye i-sweetbread) ngamagama okucoca nge-thymus gland emqaleni kunye neepascreas kufuphi nesisu kwiamawundlu, ihagu kunye namathole. Zixutywe ngamanzi anetyuwa, zicoliwe kwaye zicolile kwaye zinyanyisiwe, zitshatiwe, zityuwe, zixutywe, zifakwe okanye ziphekwe kwi-skewers. Ngokugqithiseleyo uwafumana njenge- ris de veau (i-sweetbreads calf) okanye i- ris d'agneau (i-sweetbreads).

  I-Sweetbreads ingabhekisela kumathambo (ezaziwa njenge-Rocky Mountain oyster okanye i-oyster prairie eMelika), kodwa eFransi zidla ngokuba yi-thymus gland. Zama; Ziyolisekile nangona ukuthungwa kukuncinci kubantu abaninzi.

• 08 ngo 10

  Escargots

  Uyaziwa kwaye uyathandwa kakhulu, imisipha engcono iphuma eBurgundy kwaye izilwanyana ezintle ziphethe iigobolondo ezinemibala. Bahlambulule iiyure eziyi-24 kwisitya esingenanto yokutya okanye amanzi ukucima iisistim zabo, zisuswe kwiibhokhwe zazo kwaye ziphekwe kwisitokisini esihle, zikhutshwe ziintlobo ze-thyme, amaqabunga e-bay kunye ne-pepper. Babuyisela kwakhona kwiigobolondo zabo baze batyeke kwi la bourguignonne (isitala saseBurgundy) kunye nebhotela echithwe ngegalikhi, i-shallots kunye neparsley. KwiDijon, isardadi ingafakwa. Ngoku abaninzi abantu bathe bathe baphekwe baze baxutywe kunye namaqokebhe ahluke kwaye bawabuthele kwitafile.

  Bakhonza kakhulu eshushu kwisidlo kwaye badliwa ngesonka esitsha saseFransi ukuze baguqule i-sauce leyo, ngokuqinisekileyo, isizathu esona sizathu esona sininzi abantu abayalela. Ziyakwazi ukuba yincabha ekubambeni kwaye ingabi nantoni ngaphandle kwe-sauce.

• 09 we-10

  Tete de Veau

  Intloko ye-deboned intloko ibilisiwe ngokubilisa ngeengqungqelo kwaye igawulwe kwaye ikhonzwe ngepuphu, okanye i- gribiche enee- cornichons, imifuno, i-garlic, ioli kunye neviniga, isardadi kunye namaqanda, okanye i- ravigote , efana ne-vinaigrette enezongezo ezivela kubapheki ezifana namaqanda.

  Yayenziwe ngentloko yehagu, oko kuchaza ukuba kungani abalandeli baseFransi abanomdla we-dish bayidla ngoJanuwari 21, ngomhla ngo-1793 xa uLouis XVI wayesetyenziswe.

  Ngokuqinisekileyo isitya esiyifumeneyo-kodwa sinokuzibandakanya neqela lamaRiphabhliki abulalayo ngaloo mhla ungangena kulo.

• 10 kwi-10

  Tripeau

  Esi sisisu seenkomo (yenkomo), ithole kunye neegusha, ngokuqhelekileyo kuthengiswa ngokukhethekileyo okanye kucocekile kwaye kukhangeleka kumhlophe. Kuthatyathwa kwinqanaba lokuqala kunye nelona likhulu kwisisu. Ungayifumana kwi- triperie (i-tripe butcher). Isidlo esithile sendawo; i-tripes e-mode ye Caen , exhaswa yi- Confrérie (abazalwana) baseNormandy . E-Normandy bayongeza iinyawo zeenyawo kwaye bapheke iqashiso kwi-cider kunye neCalvados kunye nemifuno, ngoko ke bayisebenzise ngamazambane ezinotyiweyo.