Viandes
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| 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 | |
| Terrine | ■■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. . . . Read More | |
| Ravioles a la nicoise | ■■■■ |
Ravioles a la nicoise : Ravioles a la nicoise a French term that literally means "ravioli in the style . . . Read More | |
| Pot-au-feu | ■■■■ |
. . . Read More | |
| Fumet | ■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Flocons de mais | ■■■■ |
Flocons de mais is the French term meaning "cornflakes". . . . Read More | |
| Estouffade | ■■■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |