Dugléré

Dugléré is the French word referring to the method of cooking white fish in white wine and water, adding cream and a Velouté sauce. Moreover, Dugléré French dish consisting of white fish fillets, poached in white wine with seasonings; the sauce finished with cream and a tomato Concassé.

Related Articles

Veloute sauce ■■■■■■■
A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added . . . Read More
Fumet ■■■■■■
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More
Sauce Suprême ■■■■■■
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added . . . Read More
En raito ■■■■■■
En raito French term which means in a red wine sauce, generally with onion, tomato, garlic, herbs, olives, . . . Read More
Bouillon ■■■■■■
Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in . . . Read More
Quenelle ■■■■■■
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More
Liaison ■■■■■
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More
French ■■■■■
French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More
Tomatenmark ■■■■■
Tomatenmark is the German word for "tomato paste" or "tomato puree". Tomatenmark is a concentrated paste . . . Read More
Jus lie ■■■■■
Jus lie is a French cooking term for a thickened gravy. "Jus" or "jus lie" is a term used in French cuisine . . . Read More