Limaces à la Suçarelle
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| A la Provencale | ■■■■■ |
A la Provencale: a la Provencale is a French term literally means "in the style of Provence" that refers . . . Read More | |
| Hormigos | ■■■■■ |
Hormigos refers to a Spanish filling dish that contains blood sausage, garlic sausage, and Jamón that . . . Read More | |
| Rouille | ■■■■ |
Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More | |
| Beurre de Provence | ■■■■ |
Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, . . . Read More | |
| A la grecque | ■■■■ |
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More | |
| A l' americaine | ■■■■ |
A l' americaine: a l' americaine is referring to a dish, usually lobster prepared with tomatoes, wine . . . Read More | |
| Boeuf a la provencale | ■■■■ |
Boeuf a la provencale refers to a French dish of diced boiled beef sauteed in butter with chopped onions . . . Read More | |
| En raito | ■■■■ |
En raito French term which means in a red wine sauce, generally with onion, tomato, garlic, herbs, olives, . . . Read More | |
| Pique | ■■■■ |
Pique refers to a Puerto Rican hot sauce prepared with chili peppersOther definition:Piqué is the French . . . Read More | |
| Potée à l' Auvergnate | ■■■■ |
Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork . . . Read More | |