Carbonnade
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Carbonnade a la flamande | ■■■■■■ |
Carbonnade a la flamande: Carbonnade a la Flamande refers to a Flemish dish cooked in beer and onions . . . Read More | |
Revenir (Faire) | ■■■■■ |
; Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give . . . Read More | |
Paillarde | ■■■■■ |
Paillarde is a French culinary term which means a lightly pounded until thin or flattened cut of meat . . . 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 | |
Boeuf a la Bourguignonne | ■■■■ |
Boeuf a la Bourguignonne is French for a beef stew made "Burgundy style" ("Burgundian beef"). This dish . . . Read More | |
Boeuf a la provencale | ■■■■ |
Boeuf a la provencale refers to a French dish of diced boiled beef sauteed in butter with chopped onions . . . Read More | |
Aiguillette | ■■■■ |
Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . 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 | |
Bouilli | ■■■■ |
Bouilli is a French term which means boiled, braised or stewed. - It also refers to a Cajun soup made . . . 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 |