Glossary P
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| Bercy | ■■■■■ |
This article is all about Bercy - +++++++Bercy is an area located in the city of Paris, bercy sauce . . . 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 | |
| Jus lie | ■■■■■ |
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More | |
| Fumet | ■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Agneau en Fricassée à la Poulette | ■■■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |
| Quenelle | ■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More | |
| Bistek | ■■■■■ |
Bistek is a Filipino version of beef steak or stir fried stea . . . Read More | |
| Oignon brule | ■■■■ |
Oignon brule is a French word which literally means "burnt onion". It is a culinary term wherein a half . . . Read More | |
| Boulette | ■■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |
| Abegnades | ■■■■ |
Abegnades is another term for Abignades, gooses tripe and blood cooked with Madiran served with fried . . . Read More | |