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Yield:
1
Ingredients:
Instructions:
Instructions: A la boitella Cooked with mushrooms
A la broch Cooked on a skewer A la mode In the style of A la vapeur Steamed A letuvee Stewed Aspic Any jellied dish or a jellied glaze Au gratin Sprinkled with crumbs and/or cheese and baked brown Au jus Served with natural juice or gravy Au lait With milk Beurre Butter Beurre fondu Melted butter Beurre noir Butter browned until its almost black Bien cuit Well done Bouilli Boiled Braise Braised. Food well browned in a little hot fat, then simmered in a little liquid covered until tender Cafe noir Black coffee Chartreuse Any combination of chopped foods in a mold Chaud Hot Coeur Heart Cru Uncooked; raw Diable Deviled Duchesse Potatoes mixed with egg and forced through a pastry tube En brochette Broiled and served on a skewer En coquille In the shell; in shell-shaped ramekins En gelee In jelly En papillotte Baked in an oiled paper bag Epice Spice Fines Herbes Mixture of herbs like minced chives, parsley and tarragon or thyme Foie Liver Fondue de fromage A melted cheese dish Fourre Baked Frappe Sweetened fruit juices frozen to a mush Fricassee Braised meats or poultry Frit Fried Froid Cold Fume Smoked Garni Garnished Gateau Cake Glace Ice; ice cream Glace` Iced Gras Fat Grille Grilled or broiled Hache Finely chopped or sliced Jardiniere Diced, mixed vegetables Julienne Match-like strips of meat, vegetables or cheese Lyonnaise Cooked with onions Macedoine Mixture of vegetables or fruits Mousse Light, airy dish, usually containing beaten egg whites or whipped cream, for dessert or main dish; meat, poultry or fish, finely ground, served in a mold Oeufs Eggs Pain Bread Pane Prepared with bread crumbs Puree Mashed Ragout A stew with rice gravy Roti Roast Roux A mixture of butter and flour used for thickening soups or sauces Saunte Fried lightly in a little fat Souffle A baked fluffy main dish or dessert made of milk and egg yolks into which stiffly beaten egg whites are folded Vinaigrette A marinade or salad sauce of oil, vinegar, pepper and herbs VIANDES MEATS Boeuf Beef Jambon Ham continued in part 2 Email this Recipe:
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