Glossary D
Dem à la Saint-Louisienne which is also called as Mulet Farci a la Saint-Louisienne, Mulet Farci, Dem Farci, or Poisson Farci refers to Senegal's dish made of mullet stuffed with onions, peppers, tomatoes, and bread crumbs.
Dem à la Saint-Louisienne which is stuffed Mullet in the style of Saint-Louis is a traditional Senegalese dish made of mullet stuffed with herb and spices(onions, pepper, hot chilis) tomatoes and bread crumbs, then steamed on a lightly-herbed broth.
Mullet which is a kind of fish are common in the coast waters of western Africa and they are called Dems in Senegal.When caught in clean water, Mullets has creamy white flesh and good flavor with good keeping capabilities. It is round-bodied and must be thoroughly scaled before eating. Several varieties of Mullets are found all over the world, like gray mullet, silverside mullet, raibow mullet, golden mullet, rainbow mullet, etc.
The French word farci is from the verb farcir, meaning to stuff.
Saint-Louis was the first French settlement in Africa and is popular for its African-French ambiance. Saint-Louis is located near the Senegal-Mauratania border on the islands and coast near the mouth of the Senegal River, probably the reason why it is famous for fish dishes
Deutsch: Demels Sachertorte / Español: Tarta Sacher de Demel / Português: Sachertorte da Demel / Français: Sachertorte de Demel / Italiano: Sachertorte Demel
The Demels Sachertorte is a renowned variation of the classic Austrian Sachertorte, distinguished by its precise preparation methods and historical ties to the iconic Viennese confectionery, Demel. Unlike its more widely recognized counterpart, this version adheres to a closely guarded recipe that emphasizes subtle differences in texture, flavor balance, and presentation, making it a subject of culinary fascination and debate among pastry enthusiasts and historians alike.
Demerara rum refers to a rum from British Guiana
Demi-glace sauce refers to a rich brown sauce made by boiling and skimming Espagnole sauce and adding stock. It often has Madeira or sherry added.
Demoiselle de Canard is a French dish of marinated raw duck tenderloin; also called mignon de canard.
Demoiselles de Cherbourg French term referring to small lobsters from the town of Cherbourg in Normandy which are cooked in a court-bouillon and served in cooking juices. The term also refers to Dublin Bay prawns or Norway lobsters
Likewise, Demoiselles de Cherbourg is the restaurant name for Breton lobsters that weigh 300 to 400 grams or 10 to 13 ounces.
Demoiselle de Cherbourg is also known as Demoiselle , Langoustine or Demoiselle de Caen.