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Bearnaise sauce | ■■■■■■■ |
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More | |
Veloute sauce | ■■■■■■■ |
A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added . . . Read More | |
Fumet | ■■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . 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 | |
Sauce Suprême | ■■■■■■ |
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added . . . Read More | |
Bouillon | ■■■■■■ |
Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in . . . Read More | |
Quenelle | ■■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More | |
A la mode | ■■■■■ |
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More | |
Liaison | ■■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
Grillade au Fenouil | ■■■■■ |
Grillade au Fenouil refers to fresh fish dish, in particular a classic Provencal dish which uses or requires . . . Read More |