Bastille Day

Political not to mention economic unrest plagued France through the late eighteenth century inside reign of a dolt full (Louis XVI). The majority of everyone was already barely surviving when the price tag on flour began to elevate, and soon the peasants could now not even afford bread.

On This summer 14, 1789, a mutinous mob borrowed rifles from royal stores but saw there was clearly no powder. It has been stored in the Bastille, a fortress in Paris used as the prison or as Voltaire identified it, the "palace connected with revenge. "

The storming of the Bastille as a way to obtain the valuable gunpowder is a event which set away from the French revolution. The Bastille in the form of place of torture became the symbol for the revolutionary movement.

Commemoration

Every time on July 14, Paris honors the national holiday along with a military parade down the Champs Elysees adequate fireworks by the Eiffel Wind generator tower.

For those not even in France, going into a French restaurant, serving your personal menu (suggested menu below) at your home, or taking a use a picnic of French bread, gouda, strawberries, and champagne is known as a lovely way to enjoy French flair about the summer day.

Suggested menu

  • Endive Salad
  • French Red onion Soup and bread
  • Scallops Francais (see food below)
  • Buttered vegetables
  • Espresso

Scallops Franaise

  • 1 sale scallops, fresh
  • 2 LONGER chopped onion
  • 1 may sliced mushrooms, 3 ounce . of (drained)
  • 1 can treatment of vegetable soup, 10-3/4 ounces (condensed)
  • 2 T butter
  • 2 CAPITAL T milk
  • 2 t red juice
  • pinch pepper
  • pinch terrain marjoram
  • pinch leaf thyme
  • 2 LONGER buttered bread crumbs
  1. Lightly brown leafy onion and mushrooms through butter.
  2. Add scallops, let cook just minutes, remove drippings.
  3. Place scallops with shallow baking dish.
  4. Combine soups, milk, and lemon power together. Stir in seasonings, therefore drizzle mixture over scallops.
  5. Top by means of crumbs.
  6. Bake 350 designed for 30 minutes.

Bon apptit!


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