Gigot
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| Cotelettes d'agneau champvallon | ■■■■ |
Cotelettes d'agneau champvallon is a French dish of lamb cutlets baked baked between alternate layers . . . Read More | |
| Aloyau | ■■■ |
Aloyau is the French term for "Sirloin" or boned sirloin, as in Rosbif d'Aloyau. It is a type of beef . . . Read More | |
| Lievre / Lièvre | ■■■ |
Lievre / Lièvre: Lievre is the French word for "Hare ". The most tender Hare (Lievre) are those which . . . Read More | |
| Soubise | ■■■ |
Soubise is the French term which means "with pureed onions", pertaining to dishes with pureed onionsExamples . . . Read More | |
| Agneau aux haricots | ■■■ |
Agneau aux haricots is a French culinary term which means Lamb with French beans. It is pronounced as . . . 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 cuisine . . . Read More | |
| Psistaria | ■■■ |
Psistaria a variety of eating establishment in Greece. It refers to a barbecue-style eating place with . . . Read More | |
| Agneau en Fricassée à la Poulette | ■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |
| Agnelet | ■■■ |
Agnelet is the French term for "baby milk-fed lamb". Lamb which is not older than 40 days. Agnelet or . . . Read More | |
| Laiton | ■■■ |
Laiton is another French culinary term for "Agneau Blanc ", a kind of lamb which is slaughtered when . . . Read More | |