Ravioles a la nicoise
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| Terrine | ■■■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. . . . Read More | |
| Flocons de mais | ■■■■■ |
Flocons de mais is the French term meaning "cornflakes". . . . Read More | |
| A la Nicoise | ■■■■■ |
A la Nicoise: a la Nicoise is a French term that literally means "in the style of Nice". . . . Read More | |
| Rascasse rouge | ■■■■ |
Rascasse rouge a French term which means red scorpion fish. . . . Read More | |
| Pommeraie | ■■■■ |
Pommeraie is the French word for "apple orchard". A lot of small family fruits (apple) orchards can be . . . 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 | |
| Jus lie | ■■■■ |
Jus lie is a French cooking term for a thickened gravy. . . . Read More | |
| Rotisserie | ■■■■ |
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More | |
| Remoulade | ■■■■ |
Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More | |
| Pot-au-feu | ■■■■ |
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