A la creme
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| A la mode | ■■■■■ |
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More | |
| Liaison | ■■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
| Oeufs chantilly | ■■■■■ |
Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and . . . Read More | |
| A la hongroise | ■■■■■ |
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More | |
| Smetana | ■■■■■ |
Smetana is the Russian word for sour creamOther definition: Smetana refers to the Greek soured low-fat . . . Read More | |
| A la dijonnaise | ■■■■■ |
A la dijonnaise: a la dijonnaise is the French term which means served in a mustard sauce. It literally . . . Read More | |
| Crème | ■■■■■ |
Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations. . . . Read More | |
| Clafouti | ■■■■ |
Clafouti refers to a traditional French dessert from the Limousin region. It is made by covering a layer . . . Read More | |
| Royale | ■■■■ |
Royale is a French term which means a consomme garnish made of unsweetened custard cut into decorative . . . Read More | |
| Croquembouche | ■■■■ |
Croquembouche is a French term, literally means "crisp in the mouth" refers to a pyramid-shaped clustering . . . Read More | |