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 | |
Saucisse | ■■■■■■ |
Saucisse is the French word for "sausage" which are fresh and have to be cooked, like Saucisse de Porc, . . . Read More | |
Revenir (Faire) | ■■■■■■ |
Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give vegetables, . . . 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 | |
Bouilli | ■■■■■ |
Bouilli is a French term which means boiled, braised or stewed. It also refers to a Cajun soup made with . . . 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 | |
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 | |
Paillarde | ■■■■■ |
Paillarde is a French culinary term which means a lightly pounded until thin or flattened cut of meat . . . Read More |