Dugléré

Dugléré is the French word referring to the method of cooking white fish in white wine and water, adding cream and a Velouté sauce . Moreover, Dugléré French dish consisting of white fish fillets, poached in white wine with seasonings; the sauce finished with cream and a tomato Concassé.

Related Articles

Bearnaise sauce ■■■■■■
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . 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
Grillade au Fenouil ■■■■
Grillade au Fenouil refers to fresh fish dish, in particular a classic Provencal dish which uses or requires . . . Read More
Tomatenmark ■■■■
Tomatenmark is the German word for "tomato paste" or "tomato puree". Tomatenmark is a concentrated paste . . . 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
Poire Helene ■■■■
Poire Helene: Poire Helene is a French dessert that is comprised of a pear poached in vanilla-flavored . . . Read More
Sauce au beurre ■■■■
- Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More
A la hongroise ■■■■
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More