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 | |
| Sous Vide | ■■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
| Fumet | ■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Aiguillette | ■■■■■ |
Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More | |
| Abaisee | ■■■■■ |
Abaisee is the French term for a sheet of puff pastry which is rolled very thinly. It refers to a thin . . . Read More | |
| Bruschetta | ■■■■■ |
Bruschetta is an Italian thin slices of toasted bread that is rubbed with garlic and drizzled with olive . . . Read More | |
| Tournédos Rossini / Tournedos Rossini | ■■■■■ |
Tournédos Rossini / Tournedos Rossini: Tournédos Rossini is the French dish of sauteed tournedos garnished . . . Read More | |
| Consomme Albion | ■■■■■ |
Consomme Albion: Consomme Albion refers to a French beef-stock based consomme which is garnished with . . . Read More | |
| Emincer | ■■■■■ |
Emincer is the French word which means "to slice thinly". It means to cut fruits and vegetables into . . . Read More | |
| Potée à l' Auvergnate | ■■■■■ |
Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork . . . Read More | |