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French | ■■■■■■■ |
French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More | |
Rascasse rouge | ■■■■■■ |
Rascasse rouge a French term which means red scorpion fish. This is a fish similar to a gurnard, mainly . . . 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 | |
Bearnaise sauce | ■■■■■■ |
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More | |
Estouffade | ■■■■■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |
Citron | ■■■■■ |
Citron is the French, Danish and Swedish word for lemon. A mid-sized to large citrus fruit that is grown . . . 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 | |
Abegnades | ■■■■■ |
Abegnades is another term for Abignades, gooses tripe and blood cooked with Madiran served with fried . . . Read More | |
Broth | ■■■■■ |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |
A la Nicoise | ■■■■ |
A la Nicoise: a la Nicoise is a French term that literally means "in the style of Nice". It refers to . . . Read More |