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Abegnades | ■■■■■■ |
Abegnades is another term for Abignades, gooses tripe and blood cooked with Madiran served with fried . . . Read More | |
Poivron | ■■■■■ |
Poivron is the French word for pepper (capsicum), sweet bell pepper, red or green. Nowadays, orange-colored . . . Read More | |
Matelote | ■■■■■ |
Matelote refers to French fish stew made with red or white wine, and often cooked only with freshwater . . . Read More | |
Peel | ■■■■■ |
Peel refers to a long-handled, usually wooden, paddle used by bakers in many parts of the world to transfer . . . Read More | |
Bredle | ■■■■ |
Bredle also known as a Bredele, Bredl, Brétala refer to little beloved sweet and deliciouns Christmas . . . Read More | |
Châtaigne de Mer | ■■■■ |
Châtaigne de Mer the French word which literally translated "chestnut of the sea" actually refers to . . . Read More | |
Ratatouille | ■■■■ |
Ratatouille is referring to a Southern French vegetable stew of onions, tomatoes, zucchini, eggplant . . . 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 | |
Jus lie | ■■■■ |
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More | |
Fumet | ■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More |