Bouchee de fruits de mer
Related Articles | |
Bouchee a l'americaine | ■■■■ |
Bouchee a l'americaine refers to small light pastries or vol-au-vents filled with a salpicon of lobster, . . . 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 | |
Bouchee feuilletee | ■■■ |
Bouchee feuilletee refers to a bite-size vol-au-vent case or small puff pastry which is about 3 cm. long. . . . Read More | |
Cumberland Sauce | ■■■ |
Cumberland Sauce refers to a classic English sauce with a high fruit content made by combining red currant . . . 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 | |
Po-Tak | ■■■ |
Po-Tak refers to a Thai soup made of a spicy combination of shellfish and seasonal fish with lemon grass, . . . Read More | |
Anguille a l' italienne | ■■■ |
Anguille a l' italienne French term which means "eel in the Italian style", a dish made of eel grilled . . . Read More | |
Fumet | ■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
Agneau en Fricassée à la Poulette | ■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |
Sauce François I | ■■■ |
Sauce François I: Sauce François I refers to a classic French white wine sauce finished with butter . . . Read More |