A la Bercy
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| Carbonnade | ■■■■■■ |
Carbonnade refers to a French dish, particulary from Northern France which refers to meat cooked over . . . 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 | |
| Fumet | ■■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Agneau en Fricassée à la Poulette | ■■■■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |
| Quenelle | ■■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More | |
| Ojja | ■■■■■■ |
Ojja which is also known as Chakchouka refers to a Tunisian ragout/stew made paprika and onions that . . . Read More | |
| Relyenong Pusit | ■■■■■■ |
Relyenong Pusit refers to a traditional Filipino dish that consists of stuffed squid. The squid is cleaned . . . Read More | |
| Baekenhofe | ■■■■■■ |
Baekenhofe refers to an Alsatian stew made of pork, lamb, and beef layered with potatoes and onions. . . . Read More | |
| Parisienne / Parisienne sauce | ■■■■■■ |
Parisienne / Parisienne sauce: Parisienne refer to potatoes molded into balls with a melon scoop and . . . Read More | |
| Oignon brule | ■■■■■ |
Oignon brule is a French word which literally means "burnt onion". It is a culinary term wherein a half . . . Read More | |