Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and placed on pastry cases that was filled with creame pureed green peas and coated with mousseline sauce

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Mousseline sauce ■■■■■
- Mousseline sauce : Mousseline sauce refers to bechamel or hollandaise sauce sauce to which whipped . . . Read More
Potage chantilly ■■■■■
Potage chantilly a French soup of pureed lentils blended with whipped or beaten cream and garnished with . . . Read More
Nantua sauce ■■■■■
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Liaison ■■■■■
Liaison is a French culinary term for ingredients that is used for thickening sauces , soups, or other . . . Read More
Sauce au beurre ■■■■■
- Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More
Quenelle ■■■■■
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More
Cream puff ■■■■
Cream puff: Cream Puff refers to a hollow round crisp choux pastry which  is split in half, then filled . . . Read More
Remonter ■■■■
Remonter is a French term which means to remount, that is to repair a sauce or a cream that has separated . . . Read More
A la hongroise ■■■■
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More
Smetana ■■■■
Smetana is the Russian word for sour cream -- Other definition: - Smetana refers to the Greek soured . . . Read More