Carbonnade
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| 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 | |
| Aiguillette | ■■■■■ |
Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More | |
| Estouffade | ■■■■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |
| Galetou | ■■■■■ |
Galetou refers to Limousin salted pancake with ham and cheese. Limousin is a very pleasant French region . . . Read More | |
| Picadinho de Jacaré | ■■■■■ |
Picadinho de Jacaré refers to Brazilian traditional indigenous meal made from alligator meat which is . . . Read More | |
| Casserole | ■■■■ |
Casserole originates from the ancient practice of stewing meat slowly in earthenware containers. Types . . . Read More | |
| Papillote | ■■■■ |
Papillote is a French culinary term for paper, that is: 1. frilled to be used in decorating the ends . . . Read More | |
| Oignon pique | ■■■■ |
Oignon pique is a French culinary term which literally means pricked onion. It is done by pricking the . . . 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 | |
| Roussir | ■■■■ |
Roussir: Roissir is the French term which means "to brown" to turn meat or poutry/chicken in "brown" . . . Read More | |