Hareng fume
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| Papillote | ■■■■■■ |
Papillote is a French culinary term for paper, that is: 1. frilled to be used in decorating the ends . . . 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 | |
| Boulette | ■■■■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |
| Matjeshering | ■■■■■■ |
Matjeshering refers to a German food made of young salted herring, a kind of fish. It is usually eaten . . . Read More | |
| Pierre Blot | ■■■■■ |
Pierre Blot refers to a nineteenth century French chef who traveled to the United States and opened the . . . Read More | |
| Terrine | ■■■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More | |
| Roulade | ■■■■■ |
Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More | |
| Matelote | ■■■■■ |
Matelote refers to French fish stew made with red or white wine, and often cooked only with freshwater . . . Read More | |
| Brunoise | ■■■■■ |
Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables . . . Read More | |
| À blanc | ■■■■■ |
À blanc: à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also . . . Read More | |