A la poulette
a la poulette refers to a method of preparing a diversity of ingredients, notably offal or other varieties of meat . The meats are cooked and then these are moistened with a Veloute sauce bound with egg yolks and with cream and usually garnished with little onions and mushrooms. It is a sort of fricassee.
Related Articles | |
| Quenelle | ■■■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More | |
| Ba Chang | ■■■■■■ |
Ba Chang is Glutinous Rice Dumpling and one of Malaysia's festive foods that is usually serve in mid-June . . . Read More | |
| Pastéis de Nata | ■■■■■ |
Pastéis de Nata refer to Portugal's small cream tarts with cinnamon and powdered sugar. The custard . . . Read More | |
| Stew | ■■■■■ |
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant . . . Read More | |
| Kucai | ■■■■■ |
Kucai is Indonesian word for "Garlic Chives". There are two (2) varieties/forms of Garlic chives: (1) . . . Read More | |
| French Classic Sauces | ■■■■■ |
French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More | |
| Veloute sauce | ■■■■■ |
A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added . . . Read More | |
| Apple Snow | ■■■■ |
Apple Snow refers to a a cold dessert with applesauce, spices, whipped egg whites, lemon juice and gelatin. . . . Read More | |
| Pfälzer Spundekäs (PfaelzerSpunkaes) | ■■■■ |
Pfälzer Spundekäs (PfaelzerSpunkaes) : Pfälzer Spundekäs refers to a typical bread spread from Rheinhessen . . . Read More | |
| Hongroise | ■■■■ |
Hongroise, in the food context, refers to a culinary style or preparation method that is characteristic . . . Read More | |