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| Jus lie | ■■■■■■■ |
Jus lie is a French cooking term for a thickened gravy"Jus" or "jus lie" is a term used in French cuisine . . . Read More | |
| Omble Chevalier à la Genevoise | ■■■■■■ |
Omble Chevalier à la Genevoise refers to a famous dish from the Canton of Geneva in Switzerland which . . . Read More | |
| Boeuf a la Bourguignonne | ■■■■■■ |
Boeuf a la Bourguignonne is French for a beef stew made "Burgundy style" ("Burgundian beef"). This dish . . . Read More | |
| Fumet | ■■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . 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 | |
| Calmar en Matelote | ■■■■■■ |
Calmar en Matelote is a French dish made of small squid including the sliced tentacles which is sauteed . . . Read More | |
| A la poulette | ■■■■■■ |
A la poulette: a la poulette refers to a method of preparing a diversity of ingredients, notably offal . . . Read More | |
| Fesenjun / Fesenjan | ■■■■■■ |
Fesenjun / Fesenjan: Fesenjun or Fesenjan refers to Iran's spicy walnut, pomegranate, eggplant sauce . . . Read More | |
| Agneau aux haricots | ■■■■■ |
Agneau aux haricots is a French culinary term which means Lamb with French beans. It is pronounced as . . . Read More | |
| A la mariniere | ■■■■■ |
A la mariniere: a la mariniere is a French term literally means "in the style of the seaman." It is a . . . Read More | |
