Posted by Chrissie on January 02, 19100 at 12:11:30 :
In Reply to: Re: in the style of posted by Timothy Banning on January 01, 19100 at 12:37:08 :
: I'm not saying the same thing doesn't happen to me but generally my boss writes the menus and though he has probably forgotten more than I will ever know about food he some times does this very thing. I think the tag line 'in the style of' can suffice.
:
: : My thoughts exactly, I wondered as I was posting that recipe was it really being truthful by posting such an Americanized version.
: : Sometimes caterers take short cuts for the sake of large batch cooking. That is why I still like the intimate parties. Not quite the bucks, but a chance to show off....
: : Thanks for pointing that out.... there should be a word like
: : "faux" added to the classic cuisine recipes that have been modified. :)
Thanks to all of you who posted your recipes. You are of course, correct in saying that it is "in the style of", or faux. In this neck of the woods, Chicken Francais is basically franchese, which is "browned chicken breasts in that sauce".