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Bolognese sauce: Croque señor Tomato salsa: Croque Hawaiian Slice of pineapple: Croque gagnet Gouda cheese and andouille [10] Croque Madame Fried egg [7] Croque monsieur with bechamel: Standard croque monsieur topped with bechamel sauce [7] Francesinha: Variation from Portuguese cuisine with steak, sausage, ham, melted cheese and a beer sauce [7]
The thirteen desserts (Occitan: lei tretze dessèrts) are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" ( le gros souper ) ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles.
A Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl] ⓘ) is a traditional Christmas cake, often served as a dessert, especially in France, Belgium, Luxembourg, Lebanon, Switzerland, Vietnam, [1] and Quebec, Canada. Variants are also served in the United States, United Kingdom, Cambodia, Scandinavia, Portugal, Spain, and Japan.
On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, circa 1410. In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was ...
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Pâté chinois (pronounced [pɑte ʃinwa]) ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. It is a traditional recipe in Québécois cuisine .
In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich ...
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?