What is a French name for finger foods?

Answer 1

Breakfasts:

Croissants, Pain au Chocolat, Hot Chocolate (always drunk for breakfast in France)

Meal Starters:

Chopped Baguette, Salade and Potatoes.

These are only simple, but here are some proper French recipes for better ones:

Apricot Chambord Brie Recipe

Prep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hour, 10 minutesIngredients:

• 3/4 cup chopped fresh apricots
• 1/3 cup chopped baking apple
• 4 teaspoons chopped pecans, toasted
• 1 tablespoon seedless raspberry jam
• 1 8-ounce Brie round
• 2 sheets frozen puff pastry, thawed
• 1 egg
• 1 tablespoon milk
• 3 tablespoons Chambord (raspberry brandy)
• 2 tablespoon apple cider or strong apple juice
• Toasted baguette slices for serving

Preparation:
Heat an oven to 425F. Arrange the chopped apricots and apples in a single layer on a lightly greased baking sheet. Roast the fruit in the oven for 15 to 20 minutes, or until it turns light brown and caramelizes. Allow the roasted fruit to cool for 5 minutes.
Gently toss the roasted apricots and apples with the toasted pecans and raspberry jam until they are thoroughly mixed.
Reduce the oven heat to 400F. Cut the Brie in half, crosswise, and evenly spread the roasted apricot filling across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich.
Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie. Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry.
Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown.
While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature.
Allow the Brie to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it.
This apricot Chambord Brie recipe makes 8 to 10 servings.

Country Pate Recipe
Prep Time: 25 minutesCook Time: 2 hoursTotal Time: 2 hours, 25 minutesIngredients:

• 8 ounces lightly smoked bacon slices
• 1 tablespoon butter
• 1 small white onion, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground allspice
• 1 pound boneless pork
• 12 ounces pork belly fat
• 4 ounces veal escallops
• 4 chicken livers
• 2 eggs, beaten
• 2 tablespoons Cognac
• 1 dry bay leaf
• 1 sprig thyme

Preparation:
Line a terrine mold with the strips of bacon.
In a small skillet, sauté the onions and garlic with the salt, pepper, and allspice for 5 minutes, until the vegetables are tender. Transfer the cooked onions and garlic to a bowl to cool slightly.
Using a food grinder, coarsely grind the pork, pork belly fat, veal escallops, and chicken livers. Toss the ground meats with the beaten eggs, Cognac, and the cooled onions and spices. Spoon the mixture into the terrine mold and gently press and smooth the top surface. Arrange the bay leaf and thyme over the pâté and tuck a strip of bacon over it to fit the mold. Place the lid over it.
Preheat the oven to 350F. Fill a large roasting pan with 1 inch of boiling water and place the terrine into the center of the hot water bath. Place the roasting pan into the oven and cook the pâté for 2 hours, refilling the hot water as needed, until it tests 165F in the center.
Allow the pâté to cool to room temperature on the countertop for about 30 minutes. Remove the lid and set a 2-lb weight over the terrine. Refrigerate the terrine with the weight over it until it thoroughly chilled and pressed, about 10 to 12 hours, or overnight. Remove the weight and replace the terrine's lid. Chill the pâté for at least 2 or 3 days before serving.
This country pâté recipe makes 10 to 12 servings.

Answer 2

finger foods are called "amuse-gueules" in French. You can also use the word "canapé", which are mainly a piece or spread of something on top of a piece of bread or pastry.

Answer 3

une assiette de charcuterie