French Cuisine

  Meatball mutton should be minced finely or minced twice through a meat machine. It should crumble the finely chopped onion and also the stale baklava (or bread) soaked in water and add to the meat. Salt, if desired, black pepper, spices and finely chopped parsley should also be mixed into the meat. One or two egg yolks should be broken in the middle and kneaded and made into dough. It would be more delicious to eat this meatball in a pan rather than grill it. After the prepared dough is divided into pieces in the form of meatballs, each meatball should be dipped in flour, fried in lard, otherwise in vegetable oil, or in a very delicious way, in Urfa oil, on a plate with plenty of parsley, and a mustard paste should be poured on it. After everyone gets the meatballs on their plate, whoever wants it should get this paste. Whichever of the ingredients you want to add to the well-minced meat, other meatballs, select them and place the meatballs we will prepare in a pan with a little ...

1 green cucumber 2 tablespoons of margarine 5 glasses of broth salt After washing the salad and cutting it into small pieces, cook it slowly over low heat with some broth. Gradually add the broth. After 45 minutes, the salad will be pureed. Then add the desired amount of broth. After cooking for another 8-10 minutes, remove all the remaining pieces of the salad from the soup with a strainer. Add margarine and mix. Serve in bowls with toasted and cut into small pieces of bread.

500 grams (1,1 lbs) of mushrooms 250 grams (0,55 lbs) chicken, or broth (1 cup) 30 grams (0,066 lbs)  butter, or margarine (1 1/2 tablespoons) Juice of 1/2 small lemon 1 teaspoon salt BREADS: 6 slices of bread 60 grams of sunflower oil or margarine PASTE: 20 grams (0,044 lbs) of butter or margarine (1 tablespoon) 25 grams of flour (1/2 coffee spoon) Water in which 400 to 500 grams (0,88-1,1 lbs) of mushrooms are cooked (2 glasses) 100 grams (0,22 lbs) of raw cream (1 1/4 cups of coffee) 1 cup chicken or beef broth After cutting the crusts of 1 stale flatbread, take out 6 neat slices of about 6 cm wide, 7 - 8 cm long and 1 cm thin, and then throw them in a frying pan with 3 level tablespoons of margarine or flower oil and turn them on one side. It should be fried on both sides, drained and put on a plate and set aside. In a small saucepan: 1 glass of chicken, or broth, one and a half tablespoons of butter, or margarine, 1 teaspoon of salt, juice of half a small lemon, three to five ...

500 gr.(1,1 lbs) baby potato, salt, saffron, 2 sticks of leeks, 500 gr.(1,1 lbs) salmon fillet (skinless), 2 lemons, black pepper, 60 gr.(0,132 lbs) butter, 1 bunch basil, 2 cloves of garlic, 200 gr. (0,44 lbs) mascarpone cheese, 75 gr.(0,165 lbs) vegetable juice (compressed), some cocktail tomatoes. Preheat the oven at 200 (392) degrees. Peel the potatoes, put them in a saucepan with some salt and saffron. Pour plenty of boiling water on top (half the potatoes). Boil the potatoes for 13-15 minutes, stirring occasionally. Extract the leeks, cut them lengthwise into 2-3 cm width and boil them in salted water. Cut the salmon into eight equal parts, drizzle with lemon juice, sprinkle with salt and pepper. Cut off the rind and dice of the other lemon. Wrap the fish pieces and lemon slices in the leek. Put butter in a baking dish, place the fish packets in it and bake in the oven for 10-12 minutes. Wash and dry the basil. Crush the garlic. Put them all in the mixer with the cheese and veget...

Lobster a l'Americaine is a traditional French dish with many variations and optional ingredients. It is usually made with a mixture of lobster meat, carrots, celery, shallots, tomato paste, garlic, dry white wine, cognac or dry sherry, chicken or fish stock, bay leaves, olive oil, thyme, parsley, heavy cream, butter, and chopped. The lobster is boiled in a sauce, then flavored with cognac or sherry. Cooked with the lobster shell, it adds extra flavor to the dish. It is recommended to serve with rice on the side. Regarding its origin, all that is known is that it is a French dish, although many sources claim it originates from the Languedoc or Brittany regions, while others say it was most likely served to first class passengers on ships bound for America.  

1 liter (33,80 oz) milk 300 g (0,66 lbs) granulated sugar 5 fresh eggs 2 tablespoons or flour 50 g (0,11 lbs) Pistachios (green pistachios inside) 3-4 pinches of lemon zest gelatin (about 8-10 pieces) 1 packet of vanilla ½ of butter 200 grams (0,44 lbs) peach puree Leave the shells of the peanuts in warm water for a while, peel the shells and chop finely. If desired, it can be used in ready-made chopped green pistachios. Lubricate the cream mold with a thin layer of solid soft butter, carefully place the chopped peanuts to cover the bottom of the tray. Put it in a cool place or in the refrigerator. Otherwise, if the environment is hot, it will cause the oil to melt. While pouring the cream into the mold, the peanuts come out on the face.Wash the lemons and grate the peel with the fine side of the grater. Wash the gelatin and soak them in cold water. Carefully separate the whites of the washed eggs from the yolks one by one. Put the starch or flour, sugar, egg yolks, lemon zest in a...

1 cup of vinegar 2 tablespoons of margarine 2 bay leaves half a glass of broth 2 tablespoons of flour Salt Black pepper 2 cloves of garlic 6 sprigs of parsley half an onion half a teaspoon of thyme First, put vinegar, bay leaf, thyme, onion, parsley, garlic, salt and pepper in the pot and leave it at medium heat until well mixed. Then add some flour with margarine and turn it with a wooden spoon. When it turns brown, add broth and cook for 15 minutes, then lower it, strain it and use it.

Encornets farcis is a French seafood dish consisting of squid stuffed with a variety of delicious ingredients. The filling is a combination of breadcrumbs, milk, butter, carrots, celery, onions, and flavorings like thyme and parsley. When stuffed calamari is served, it is sometimes served with a delicious sauce made of broth, shallots and butter and flavored with bay leaves. It is recommended to decorate the dish with the remaining parsley to make it more visually appealing than it is.

Maquereaux au vin blanc is a traditional fish dish from France. The dish is usually made with a mixture of mackerel, white wine, onions, garlic, bay leaves, coriander seeds, mustard seeds, salt, pepper, lemon zest, lemon juice, and parsley. The fish is deboned, skinned, filleted and suspended in a tangy meat jelly based on white wine, garlic, onions, bay leaves, coriander seeds, lemon juice and lemon zest. Aromatics suppress the oily tones of the mackerel, while lemon and wine are used for firming and pickling. The dish is typically served as a starter or light lunch when served with bread and fresh salads. It is recommended to serve mackerel with toasted bread or warm baguette slices. The dish is especially popular in hot weather.  

Saumon à l'oseille is a French dish consisting of sorrel salmon fillet with creamy fish sauce. It's made with salmon, dry white wine, fish stock, fresh cream, sorrel leaves, lemon, butter, shallots, and some Marsala (a type of chapar). Shallots are sautéed in butter, then clarified with Marsala. Fish broth and white wine are added to the sauce along with the cream. The salmon is fried, then combined with a sauce enriched with lemon juice and mixed with sorrel. When served, the sauce is poured into a deep plate and the salmon is carefully arranged on it. The dish was created in the 1960s by a French chef, Pierre Troisgros, and today it is often served in bistros.  

1 chicken (approximately 1.5 kg, chopped into chunks; skin removed from breast and thighs) 2 tablespoons of sunflower oil 1/2 teaspoon salt 3 onions (finely chopped) 1 clove of garlic (finely chopped) 1 cup unsalted chicken stock 2 tablespoons of red pepper about 1/2 cup of yogurt (preferably semi-skimmed) about 1/2 cup cream Put the sunflower oil in a saucepan and heat the oil by placing the saucepan on medium heat. When hot, place pieces of chicken that do not overlap each other and fry until golden brown (approximately 4 minutes). Turn it over, sprinkle with half the salt, and fry the other sides until they turn golden (3-4 minutes). Remove the chicken pieces to a plate with a slotted spatula, fry the remaining pieces of chicken in the same way (sprinkle the remaining salt when overturned), and remove them with the slotted spatula next to the other fried pieces. Lower the heat, place the onions and garlic in the pot and cook, stirring occasionally, until the onions are translucent (...

3 eggs 3 cups flour 1 packet of margarine 1 bowl of apricot jam 1 pack of dark chocolate Some colorful candy Beat well softened margarine at room temperature with a mixer. Add sugar and continue beating. Next, break the eggs one by one and beat well. Finally, add the flour and mix. The consistency of the dough should be such that it passes through the piping bag. Fill the dough you prepared into a piping bag and squeeze it lengthwise into the greased tray. Bake in a preheated oven at 180 (352) degrees until light pink and cool. Spread marmalade between the cooled cookies and glue the two together. Then dip them in melted chocolate in a bain-marie and dip in colored candies. Serve the chocolate frosting.  

1.5 kg (3,3 lbs) piece of beef (from the thigh or breast side) 2  onions 4 slices of ham 4 large tomatoes 2 carrots 1 mixed herb bundle or package rind of 1/2 orange 2 cloves of garlic 6-7 black peppercorns 15 black olives Peel the onions and finely chop them. Cut the ham into 1 cm wide slices. Peel the tomatoes and cut them into quarters. Chop the carrots into rounds. Peel and mash the garlic. Heat the olive oil in a pan that will go into the oven, add the chopped onions with the ham and fry for 5 minutes on low heat until the onions turn translucent. Mix the flour with pepper and salt. Flour the whole meat with this flour and toss it in the pan, into the onion and ham mixture. Increase the heat and fry the meat, turning it until golden on all sides. When your meat is browned; Add the garlic, tomatoes, carrots, mixed herbs, orange peel, black peppercorns and salt. After boiling for 3-4 minutes, take it off the fire, cover it, put it in the oven that you preheated at 150 ( 302) deg...

4 flounders  50 gr. (0,11 lbs) butter 1 tablespoon of oil 40 gr.(0,088 lbs) salted butter 1 tablespoon of capers 1/2 bunch of parsley 1/2 teaspoon of black pepper 1 teaspoon salt Clean and decapitate the fish. Salt, pepper and dredge in flour. Put the oil in the pan and melt the butter in it. When the butter is melted and the oil is hot, add the fish and fry for 5 minutes, turning it until golden on both sides. Transfer the fried fish to a serving plate and keep warm. In another pan, melt the butter and add a pinch of salt to it, add the capers, lemon juice and chopped parsley, mix them together and cook a little. Spread the mixture you prepared on the fish and serve hot with Potato Gratine.

1+1/4 cup chicken stock (hot) 1+1/2 cups tomato juice 2 tablespoons of tomato paste 1 teaspoon of granulated sugar Shell of 1 egg (beaten) 1 egg white (lightly beaten) 1 teaspoon of salt 1 coffee spoon of black pepper 15 g (3 leaves) gelatin (dissolved in 1/4 cup of hot chicken stock) Spread a cheesecloth soaked in boiling water in a large strainer, set the strainer on top of a large bowl and set it aside. Put the chicken stock and tomato juice in a saucepan. Stir the tomato paste, granulated sugar, beaten eggshell and egg white, salt and pepper into it. Put the pot on high heat and boil it by whisking with a wire. When the mixture boils, take the saucepan off the heat and put the melted gelatin in it. Next, strain the mixture through a cheesecloth strainer. If the lumps of the filtered liquid do not completely disappear, drain again. Transfer the strained jelly to a cake mold and set aside to cool. When the jelly has cooled, cover the mold and put it in the refrigerator, and let it si...

1.5 kg (3,3 lbs) pieces of rooster meat 125 g (0,28 lbs) lean ham  6 tablespoons butter 1 teaspoon of salt black pepper with the tip of a coffee spoon 5 cups chicken stock 1 tablespoon of ketchup 2 cloves of garlic (crushed) 1 tablespoon of olive oil 18 shallots (peeled, left whole) 1/4 cup floury butter 250 g (0,28 lbs) mushrooms (sliced) 2 tablespoons parsley (chopped) Spice bags: 4 stalks of parsley 1 pinch of thyme 1 bay leaf First, heat your oven to medium temperature (180 C-352). Soak the ham in hot water and remove excess salt. Fill a medium saucepan halfway with water, bring to a boil over high heat and cook the hams in it for 10 minutes. Take the hams in a strainer and wash them under cold water for 30 seconds, then dry them with a paper napkin. Melt two tablespoons of butter in a large saucepan. When the oil is hot, throw the hams and cook for 5 minutes until they are like pomegranate. Remove the ham from the pan with a slotted ladle and set aside. Dry the rooster pieces ...

4 partridges (with tallow) 1 teaspoon salt 1 teaspoon of black pepper 4 tablespoons butter 1/2 cup chicken stock 1 glass of water 3 cloves of garlic (crushed) 1 coffee spoon of coconut 2 teaspoons lemon zest 12 shallots (boiled) 12 small fresh potatoes 6 small carrots (peeled off and quartered lengthwise) 75 g (0,16 lbs) peas (weighed without shell) 2 small zucchini (peeled off and sliced) Spice bags: 4 stalks of parsley 1 pinch of thyme 1 bay leaf Sprinkle the partridges with half the salt and pepper. In a large saucepan, heat the oil over medium heat, add the partridges and fry for 6-7 minutes, until they turn slightly pink on all sides. Take the partridges out of the casserole with thongs or two forks and place them on a plate to keep them warm. For off the remaining oil. Put the chicken stock and water in the casserole, put it on medium heat and add the garlic, spice bag, coconut and lemon zest. Put the partridges back in the casserole and bring the water to a boil. When it starts ...

2 cups mixed fruit (finely chopped) 2 tablespoons of granulated sugar 2 teaspoons of lemon juice 7 tablespoons of cherry juice 2 cups lemon ice cream 2 cups raspberry ice cream 1/3 cup  shelled almonds (chopped in half) In a medium bowl, mix the mixed fruit, sugar, lemon juice and 6 tablespoons of cherry juice well with a spoon. Cover the bowl and chill in the refrigerator for 1 hour. Keep 6 flat serving glasses in the refrigerator for 30 minutes. Put a tablespoon of raspberry ice cream and a tablespoon of lemon ice cream side by side in glasses, leaving some space between them. Take the fruit out of the refrigerator, take a tablespoon and put it between the ice creams. Sprinkle the remaining cherry juice on the Cup Jacque , garnish with almonds and serve immediately.

4 eggs (hard boiled) 1 tablespoon  butter 1 medium onion (finely chopped) 1 tablespoon of flour 1 cup brown beef broth 1 teaspoon of salt 1 coffee spoon of black pepper 1 tablespoon mustard Peel the shells of the eggs and place them in 4 small frying pans to keep them warm. In a small saucepan, melt the butter over medium heat. When the oil is hot, add the onion and cook, stirring occasionally, for 5-6 minutes, until it turns pink. Add the flour with a wooden spoon and mix until you get a smooth sauce. Cook for 1 minute stirring constantly. Take the saucepan off the heat and slowly add the browned broth, making sure that there are no balls. Add salt, pepper and mustard. Return the pot to the fire, heat the sauce, stirring frequently, and simmer gently for 5 minutes. Take the pan off the heat, pour the sauce over the eggs and serve. Note: These eggs can be served warm as a hors d'oeuvre, with butter and toast on the side.

250-300 g ( 0,55- 0,66 lbs) of caviar 5 eggs 3 spring onions Toast Melba Basket Hard-boil the eggs. Finely chop, separating the yellow and white from each other. Finely chop the spring onions as well. Put the egg white, yolk and spring onions in separate bowls. Be sure to serve the caviar with a bone spoon, the garnishes you have prepared, and a basket of hot toasted melba.

  16 pieces of veal steak from beef fillet, thigh cuts or eggs Salt, a pinch of black pepper 1 teaspoon finely chopped onion 1 clove of garlic crushed 2 coffee cups refined oil 1 teaspoon of margarine 1 teaspoon of butter 2 tomatoes, peeled and cored, finely chopped 1.5 teaspoons of consomme or broth 1 teaspoon thyme 1 tablespoon chopped parsley Put the margarine in a small saucepan, heat it up, add the onion, garlic and tomatoes, stir fry for a few minutes. Add the thyme and consomme and boil it for eight to ten minutes until it absorbs half the amount of consomme and remove from the fire. Beat the meat to the thickness of a knife blade, salt and pepper, put the oil in a pan with a thick bottom, heat it and add the meat. Roast for one and a half minutes on high heat, then take it to a casserole or a serving plate. Pour the oil in the pan and put the sauce you prepared in the pan, boil it for a minute or two and remove it from the fire. Mix the parsley and butter together, pour ove...

900 gr. (1,98 lbs) a little chicken around 1 tablet of chicken broth 100 gr.(0,22 lbs) long grain rice 100 gr. (0,22 lbs) Corn (Boiled) 1 bunch of celery leaves 1 bunch of cress 3 tomatoes 100 gr.(0,22 lbs) black olive 1 curly salad 1 head of onion 4 tablespoons of olive oil 1 tablespoon of lemon juice enough salt, pepper For Mayonnaise: 1 teaspoon hard mustard 1/5 liter of olive oil (1 cup) 1 tablespoon of vinegar 1 egg yolk enough salt, pepper Boil the chicken in water in which you have dissolved the chicken broth tablet for 30 minutes. Clean the meat of the boiled chicken from the bones. Finely chop the chicken meat. Boil the rice and drain it. Rinse with cold water to separate the grains. Finely chop the large veins of the celery leaves. Peel the skins off the tomatoes and cut them into small pieces. Break up the cress leaves with your hands. Wash the lettuce and cut it into small pieces. Remove the pits of the olives. Mix all the ingredients in the salad juice you will make with o...

  4 tablespoons butter 1/4 cup flour 3+3/4 cups chicken stock 1 teaspoon starch + (melted in 1/4 cup demi-glace sauce) 1 cup  cream In a medium saucepan, melt half the butter (2 tablespoons) over medium heat. When the oil is hot, take the pan off the heat. With a wooden spoon, add the flour little by little and mix it into a smooth paste. Add half of the chicken broth little by little and put the pot back on the fire. Cook, stirring constantly, for 6-10 minutes until sauce is thick and smooth. Add the remaining chicken broth slowly, continuing to stir constantly. Raise the heat and bring the sauce to a boil, stirring constantly. When it boils, reduce the heat a little and cook the sauce for another 10 minutes, stirring frequently, until it has reduced by half. Meanwhile, place the starchy mixture in a small saucepan. Place the pot on high heat and bring to a boil, stirring constantly. When it boils, reduce the heat and cook for 2-3 minutes, stirring, until the mixture thickens...

1/2 cup flour (mixed with 1 teaspoon of salt and 1 teaspoon of black pepper) 2 pheasants (smashed) 2 slices of ham 4 tablespoons of refined oil 2 tablespoons of lemon juice 1/2 cup apple cider vinegar 2 cups cream Sprinkle the spiced flour on a large plate. Dip the pheasant pieces in flour and shake off the excess flour. Place the ham in a large heavy skillet and cook over medium heat for 10-12 minutes until well browned. Remove the hams to a plate with the slotted ladle. Put the pheasant pieces in the pan and fry both sides for 3-4 minutes. Cover the pan and cook the pheasants for 25 minutes on low heat until they become soft. (Remember with a sharp knife to see if they are cooked, if the water that comes out is colorless, the pheasants are cooked.) Remove the pheasant pieces to a heated serving plate with tongs and let them stay warm. Leave 1 tablespoon of oil in the pan and pour off the excess. Put the pan on medium heat and pour out the lemon juice and apple cider vinegar; Boil aft...

100 gr. (0,22 lbs) Flour 2 eggs 250 ml.(8,45 oz) milk For inside: white meat fish Tomatoes Fresh onion Green pepper For the top: white sauce cheese grater All of them are mixed and poured with a spoon by pouring oil into the hot pan, and it is turned upside down. White fish meat is boiled and chopped, finely chopped tomatoes, spring onions and green peppers are added to it and rolled into pancakes. Pyrex is placed inside the tray. Spread the white sauce and grated cheese on top. It should be in abundance, and it is given to the oven. It is served hot.

  1 tablespoon unsalted butter 1 tablespoon of sunflower oil 500 g (1,1 lbs) shallots (peeled and finely chopped) 1/2 teaspoon salt a pinch of black pepper (freshly ground) 3 tablespoons of vinegar 1 tablespoon of strained honey 2 cloves of garlic (minced) 1 tablespoon fresh mint (chopped) 1 liter (about 4 cups) broth Mix the vinegar and honey in a small bowl and set aside. Melt the butter by placing the butter and sunflower oil in a pan and placing the pan on medium heat. When they are melted, add the shallots, salt and pepper and cook, stirring occasionally so that they do not stick, until the onions turn golden brown (approximately 30 minutes). Add the honey vinegar and garlic in the bowl and cook for another 2 minutes. After adding the broth and boiling it for a while, reduce the fire and let it rattling for 15 minutes. Take the pot off the heat, add the mints, divide the soup into 4 heated porcelain bowls and serve immediately.

  2 cups unsalted meat or chicken stock 4 tomatoes (peeled, seeds removed, chopped) 1 cucumber (peeled, seeds removed, chopped) 1 spring onion (peeled and chopped) 2 tablespoons of vinegar 1/4 teaspoon white pepper 1 teaspoon mustard 4-8 drops of hot pepper sauce 350 g (0,44 lbs) white-fleshed fish (boiled) Put the meat or chicken stock in a saucepan, add the tomatoes, cucumbers, spring onions, vinegar, white pepper, mustard, hot pepper sauce and fish and mix well. Cover the pot and put it in the refrigerator to cool for at least 1 hour. Take the pot from the fridge and chill the soup. Divide into 4 soup plates and serve.

  half a brioche 1.5 cups of cream 1.5 cups of milk 2/3 cup sugar 3 egg yolks 2 eggs 1/4 teaspoon salt 1/4 cup maple syrup (for dripping) 2 tablespoons of oil Cut off the brown skin on the edges of the half of the brioche with a knife. Then cut it into 8 equal slices. Cut each slice into 6 equal small rectangles. Bake on a parchment paper-lined baking tray at 150°C (302)  until the edges turn brown. Preheat your oven at 180°C (352). Grease a 30*20 cm (11,81*7,87) baking dish and set it aside. In a medium saucepan, bring the milk and cream to a boil over medium heat and remove from the heat. Meanwhile, start whisking sugar, eggs, egg yolks and salt in a medium bowl. While continuing to whisk, add the hot milk mixture little by little to allow the mixture to warm up. When the egg mixture is heated, add it all to the milk, oil and cream mixture and continue whisking continuously. Set it aside. Arrange the toasted bread on the bottom layer of your greased baking dish (keep some fo...

  8 potatoes 100 g (0,22 lbs) Gruyere cheese 50 g ( 0,11 lbs) butter 500 ml (16,90 oz) cream 2 cloves of garlic 2 rosemary 10 slices of ham Preheat your oven to 160 (320) degrees. Cut the potatoes into thin rounds and keep them in a bowl of water. After oiling the cake mold that you have greased the bottom of, cover the mold with 8-10 slices of ham so that it overflows, and start arranging the potatoes in the ham in a way that they overlap. Add the grated Gruyere cheese and diced butter. Mix the cream, grated garlic, rosemary, salt and pepper and pour over the potatoes. Add the second layer of potatoes and repeat the same process. Arrange the potatoes in 3-4 layers until the cake mold is full. Don't forget to add the cheese, butter and creamy ingredients to each layer. Bake in the oven for 1 hour until the potatoes are soft.

1 chicken 8 tablespoons of butter half a cup of mineral water 1 teaspoon of cream 3 tablespoons of apple cider vinegar 200 g (0,44 lbs) mushrooms 1 bunch of parsley 2 coffee spoons of salt 1 coffee spoon of black pepper 1 cup of noodle Wash and dry the chicken and cut it into quarters. Put 3 tablespoons of oil in a pan and throw the chicken pieces into the oil in the pan 3 by 3 each. Fry them until golden on both sides. Mash the cream a little with a spoon. Then add the apple cider vinegar and continue mashing. Add this mixture to the chicken. Mix and thicken the sauce. Sprinkle with salt and pepper. Put the mushrooms in the casserole dish. Close the lid and put in the oven on medium heat. Turn for 3-4 minutes. Take the chicken out of the oven. Spread the noodles on a serving plate and place the chicken.

750 gr. (1,65 lbs) peeled red fruit (cherry, blackberry, black mulberry, etc.) or frozen fruit 100 gr. (0,22 lbs) granulated sugar 200 gr.(0,44 lbs) ​​toast bread Put the pitted and washed fruits in a saucepan with the sugar. Boil for 5 minutes until the juice of the fruits comes out and the sugar dissolves. Meanwhile, the fruits should be softened. Cut off the crust of the toasted bread and cut it 2 cm. (0,98 inc) Cut into thick slices. Cover the bottom and sides of a 1 liter Charlotte (charlotte) container with the bread crumbs without leaving any gaps between the slices. Separate 1/2 cup of the juice from the red fruits you boiled and pour the remaining juice into the bread with the fruits. Cover it with slices of bread again and cover it by pressing it lightly with a plate. Leave overnight in the refrigerator. The next day, remove the plate above the Charlotte, close the serving plate on the bowl and turn it upside down and take the Red Fruit Charlotte into the serving bowl. Drizzl...