Hareng Pec
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Craquelot | ■■■■■■■ |
Craquelot is another name for Bouffi which refers to French dish made of herring that is is hardly salted . . . Read More | |
Hareng Bouffi / Bouffi | ■■■■■■■ |
Hareng Bouffi / Bouffi: Bouffi refers to French dish made of herring that is is hardly salted then smoked. . . . Read More | |
Hareng Saur | ■■■■■■ |
Hareng Saur is the French word for " smoked herring" or "Kipper ". "Hareng Saur" implies that herrings . . . Read More | |
A la Forestiere | ■■■ |
A la Forestiere: a la Forestiere is a French term that literally means ""in the style of the forester", . . . Read More | |
A la Meuniere/ á la Meuniere | ■■■ |
A la Meuniere/ á la Meuniere: A la Meuniere literally means "in the style of the miller's wife", that . . . 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 | |
Paner | ■■■ |
Paner refers to French cooking term which means to coat a food with egg, or fresh or dry bread crumbs . . . Read More | |
Revenir (Faire) | ■■■ |
Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give vegetables, . . . Read More | |
Rotisserie | ■■■ |
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More | |
Terrine | ■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More |