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Battered fish goujons with battered onion rings, peas, chips and tartare sauce. A goujon (from French: goujon ' dowel ', ' pin ') is a strip of meat taken from underside of the muscular fish tail or chicken breast, sometimes breaded or coated in batter and deep fried. [1] [2] [3]
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the animal. [1] [2] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). [3]
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Illustration of thirty-nine varieties of chicken (and one Guinea Fowl) . There are hundreds of chicken breeds in existence. [1] Domesticated for thousands of years, distinguishable breeds of chicken have been present since the combined factors of geographical isolation and selection for desired characteristics created regional types with distinct physical and behavioral traits passed on to ...
A croquette (/ k r oʊ ˈ k ɛ t /) [1] is a deep-fried roll originating in French cuisine, [2] consisting of a thick binder combined with a filling, which is then breaded. [3] It is served as a side dish, a snack, or fast food worldwide.
His grandfather, Claude Goujon, was director of a tax farm (les droits réunis) in Dijon, and his father, Claude Alexandre Goujon, was a tax farmer from Bourg-en-Bresse.On 9 February 1762, Claude Alexandre married Joan Margaret Nicole Ricard, daughter of Joseph Ricard, a barrister, and First Secretary of the Stewardship of Burgundy (born 1745).
His early life is little known; he was probably born in Normandy and may have traveled in Italy. He worked at the church of Saint-Maclou, his earliest documented work, [3] and the Rouen Cathedral, in 1541-42, where he executed the monument to Louis de Brézé, seigneur d'Anet, before arriving in Paris, where he collaborated with the architect Pierre Lescot at the church of Saint-Germain-l ...
The blue grenadier (also known as hoki, blue hake, New Zealand whiptail, or whiptail hake, Macruronus novaezelandiae) is a merluccid hake of the family Merlucciidae found around southern Australia and New Zealand, as well as off both the Atlantic and Pacific coasts of South America from Peru to Brazil [1] at depths of between 10 and 1,000 m (33 and 3,300 ft).
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