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Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
A basil salmon terrine. A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish [1] with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron .
Sous-chef de cuisine: Deputy Head chef Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present. [12]: 32 Chef de partie: Senior chef Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes.
Petit pâté de Pézenas is a speciality of the town of Pézenas in the Hérault département of France. [1]The size and shape of a large cotton reel, these little pies are a golden brown, crispy pastry with a moist, sweet inside, composed of lean roast mutton, sheep suet, brown and white sugar, lemon peel and salt and pepper.
Terrine may refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf; Terrine (food), a forcemeat similar to pâté This page was last edited on 30 ...
The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. [1] It can be served either as a side dish or as the main course. Today it is often eaten with a green salad.