A la frascati
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| Truffer | ■■■■■■■ |
Truffer is a French term that means to add chopped truffles to a dish, stuffing, or foie gras. It also . . . Read More | |
| Roulade | ■■■■■ |
Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More | |
| Consomme Albion | ■■■■■ |
Consomme Albion: Consomme Albion refers to a French beef-stock based consomme which is garnished with . . . Read More | |
| Fegato d'oca | ■■■■ |
Fegato d'oca is the Italian term for foie gras or goose or duck liver. Foie gras also refers to a Pate . . . Read More | |
| Beignets de Foie Gras | ■■■■ |
Beignets de Foie Gras refers to a French dish made of small pieces of foie gras (goose liver) dipped . . . Read More | |
| A la Bercy | ■■■■ |
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More | |
| Salpicon | ■■■■ |
Salpicon is referring to a mixture of diced meat or fish and vegetables cooked with a sauce and then . . . Read More | |
| A la gauloise | ■■■■ |
A la gauloise: a la gauloise refers to a French soup of cock's combs and kidneys. It is also known as . . . Read More | |
| Fumet | ■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Maitre d'hotel sauce | ■■■■ |
Maitre d'hotel sauce refers to an unsalted butter that blended with chopped parsley and lemon juice. . . . Read More | |