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Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar. In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened ...
In 1865, Bailey's Magazine recorded a dish of poulet à la chasseur served in a Parisian restaurant and costing the equivalent of half a guinea a head. [4] In Le Figaro in 1870, Eugène Morand recorded a lunch eaten by a group of army officers at which—after two types of sausage, York and Bayonne ham, fried eggs, fillet steak, and macaroni with Parmesan—they concluded the savoury part of ...
Broth, also known as bouillon (French pronunciation: ⓘ), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
Bouillon (broth), a simple broth Court-bouillon, a quick broth; Bouillon (soup), a Haitian soup; Bouillon (restaurant), a traditional type of French restaurant Bouillon Chartier, a bouillon restaurant founded in 1896; Bouillon (grape), another name for the French wine grape Folle Blanche; Bouillon cube, used in cooking, especially in soups
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.
Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon. [2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, [3] unlike a court-bouillon which is omitted.
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...
chicken meat strip mushroom Phallus indusiatus: bamboo fungus 竹蓀: 竹荪: zhúsūn: Considered an aphrodisiac. Used in chicken soups. Pleurotus eryngii: king oyster mushroom 杏鮑菇: 杏鲍菇: xìngbàogū: almond abalone mushroom Pleurotus ostreatus: oyster mushroom 蠔菇: 蚝菇: háogū: oyster mushroom Also known as 秀珍菇 ...