Consomme Albion
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| A la frascati | ■■■■■■ |
A la frascati: a la frascati is a French term that refers to a garnish for meat dishes that consists . . . Read More | |
| Tournédos Rossini / Tournedos Rossini | ■■■■■ |
Tournédos Rossini / Tournedos Rossini: Tournédos Rossini is the French dish of sauteed tournedos garnished . . . Read More | |
| Truffer | ■■■■ |
Truffer is a French term that means to add chopped truffles to a dish, stuffing, or foie gras. It also . . . Read More | |
| Potage chantilly | ■■■■ |
Potage chantilly a French soup of pureed lentils blended with whipped or beaten cream and garnished with . . . Read More | |
| A l' americaine | ■■■■ |
A l' americaine: a l' americaine is referring to a dish, usually lobster prepared with tomatoes, wine . . . Read More | |
| Sole Dauphine | ■■■■ |
Sole Dauphine refers to an elaborate preparation of deep-fried sole fillets garnished with mushrooms, . . . Read More | |
| Gratin dauphinois | ■■■ |
Gratin dauphinois is a French culinary dish made of thinly sliced potatoes that have been baked in milk, . . . Read More | |
| Sous Vide | ■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
| A la bouchere | ■■■ |
A la bouchere: a la bouchere is a French term meanin "in the style of the butcher", it is referred to . . . 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 | |