Consomme a la Xavier
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| Consomme | ■■■■■■■■ |
Consomme is French word referring to clear, strong flavored soup, broth or stock. The base may be a . . . Read More | |
| Royale | ■■■■■■■ |
Royale is a French term which means a consomme garnish made of unsweetened custard cut into decorative . . . Read More | |
| Pot-au-feu | ■■■■■ |
Pot-au-feu refers to French dish of boiled beef, vegetables and beef broth, although there are many variations. . . . Read More | |
| Onion | ■■■■■ |
An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated . . . Read More | |
| Creme d'Asperges | ■■■■■ |
Creme d'Asperges is the French cream of white asparagus soup with rice. It is made of white asparagus . . . Read More | |
| Blanquette de Veau | ■■■■■ |
Blanquette de Veau refers to a white stew of veal. This is a classic French stew which is made from veal, . . . Read More | |
| Aioli | ■■■■■ |
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More | |
| Oignon brule | ■■■■■ |
Oignon brule is a French word which literally means "burnt onion". It is a culinary term wherein a half . . . Read More | |
| Cock-A-Leekie | ■■■■■ |
Cock-A-Leekie refers to chicken and leek soup. It is a Scottish soup with a chicken and veal stock, chicken, . . . Read More | |
| Broth | ■■■■■ |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |