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 | |
| Fenalar/Fenalår | ■■■■ |
Fenalar/Fenalår refers to cured and seasoned leg of a lamb. Also, Fenalar refers to the Norway food . . . Read More | |
| Rotisserie | ■■■ |
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More | |
| Coliban Potatoes | ■■■ |
Coliban Potato refers to a variety of potatoa floury white fleshed potato that is good for mashing, baking . . . Read More | |
| Poêler | ■■■ |
Poêler refers to a French term for a cooking method which is to pot-roast a meat or poultry in a covered . . . 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 onions. . . . Read More | |
| Béchamel | ■■■ |
In the food context, 'Béchamel' refers to a classic French white sauce that is made from a roux (a mixture . . . 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 | |