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  2. Aspic - Wikipedia

    en.wikipedia.org/wiki/Aspic

    Aspic with chicken and eggs. Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.

  3. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    A.1. Sauce – Brand of brown sauce condiment; Alfredo sauce – Creamy pasta dish with butter and cheese; Baconnaise – Brand of bacon-flavored condiment; Cheez Whiz – Trademarked processed cheese dip

  4. Florentine (culinary term) - Wikipedia

    en.wikipedia.org/wiki/Florentine_(culinary_term)

    It is recipe 831 in that translation. Escoffier called for poaching the fish in butter and fumet, a stock made of fish bones, cooking the spinach in butter, covering the dish with Mornay sauce, garnishing it with grated cheese, and finishing it in an oven or salamander. [6]

  5. 30 Old-School Recipes Everyone Used to Love (But Can't Stand Now)

    www.aol.com/30-old-school-recipes-everyone...

    16. Chicken Kyiv. While chicken Kyiv became popular in the 1940s when a chef tried to tap the Russian immigrant population, but it didn't travel much out of fancy restaurants due to its labor ...

  6. The Modern Cook - Wikipedia

    en.wikipedia.org/wiki/The_Modern_Cook

    The Modern Cook Title page of 21st edition Author Charles Elmé Francatelli Illustrator 60 engravings, artists not named Subject Professional cooking Publisher Richard Bentley & Son Publication date 1846 (1846) Publication place England Pages 560 (1886 ed.) The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in ...

  7. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth.

  8. Beurre noisette - Wikipedia

    en.wikipedia.org/wiki/Beurre_noisette

    Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, [ 2 ] pasta, [ 3 ] fish, omelettes, [ 4 ] and chicken. [ 5 ]

  9. The Beloved French Pastry You (Yes, You!) Can Make at ... - AOL

    www.aol.com/lifestyle/beloved-french-pastry-yes...

    Palmiers, the classic, bow-shaped French cookies, are one the most beloved pastries throughout France (and many other parts of the world). The crispy, buttery cookies are as ubiquitous to the ...