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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 | |
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 |