Ravioles a la nicoise
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| Caillettes | ■■■■ |
Caillettes refer to French minced meat mixed with cabbage or chard then cooked in a cloth. Caillettes . . . Read More | |
| Côtes de Porc à l' Auvergnate | ■■■ |
Côtes de Porc à l' Auvergnate is French culinary term which literally means "Pork cutlets in the style . . . Read More | |
| A la Bercy | ■■■ |
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More | |
| Bearnaise sauce | ■■■ |
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More | |
| A la frascati | ■■■ |
A la frascati: a la frascati is a French term that refers to a garnish for meat dishes that consists . . . Read More | |
| à blanc | ■■■ |
à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also means . . . 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 | |
| Boulette | ■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |
| Estouffade | ■■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |
| Achatine | ■■■ |
Achatine is a French word for land snail or Escargot that originated in Asia (China or Indonesia) which . . . Read More | |