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Hi My Name It
Hi My Name It
Hi My Name It
confit de canard
It is a dish(diSH) consisting of a leg of duck(doc) and potatoes(poTEIdos) is the
specialty(espeshalti) of the southwest(sautgues) regin(riyen) of France(Franz). The
preparation(prepareishon) technique(tecnic) is the older in conjunction(quenyanshe)
lasts for three days.
Vichyssoise
it is similar(simeler) to(tu) a cold cream(crim) soup(siup), although(oldaug)
sometimes it may(mey) seem(sim) more like(laik) a puree(piure). Its
ingredients(angridients) are: leek(lik), potato(poteito), onion(anien), cream(crim)
and milk. All(ol) crushed(crash) and served(serfet) in a bowl(bol).
Coq au vin
It is a stew(estiu) of chicken, which is cut(cat) into(entiu) pieces(pices) . All(ol) this is
baked(beit) with(guit) carrots, onions(aniens), garlic(garlik) and
fresh parsley(parsli).
Cassoulet:
It is a typical(tiPIcal) dish with(guit) beans(bins) to the Spanish,
accompanied(acompanid) by(bai) the flesh of different(diFErent) animals(enimols)
such(sach) as chicken, pork or beef(bif) . This dish is typical(tiPIcal) of
southern(saudern) France(Franz).