Search results
Results from the WOW.Com Content Network
Pommes dauphine typically accompany red meats or chicken. [3] Typically served in restaurants, they are often for sale at supermarkets in France. Related potato preparations include pommes noisette, pommes duchesse, croquettes, and pommes soufflées. Pommes dauphines are unique, however, with the choux pastry yielding a less dense dish.
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
Pommes boulangère or pommes à la boulangère – "baker's potatoes" [n 1] – is a savoury dish of sliced potato and onion, cooked slowly in liquid in an oven.
Belgian French (French: français de Belgique) is the variety of French spoken mainly among the French Community of Belgium, alongside related Oïl languages of the region such as Walloon, Picard, Champenois, and Lorrain (Gaumais). The French language spoken in Belgium differs very little from that of France or Switzerland.
en banc court hearing of the entire group of judges instead of a subset panel. en bloc as a group. en garde "[be] on [your] guard". "On guard" is of course perfectly good English: the French spelling is used for the fencing term. en passant in passing; term used in chess and in neurobiology ("synapse en passant.") En plein air en plein air
The Belgian Constitution guarantees, since the country's independence, freedom of language in the private sphere. Article 30 specifies that "the use of languages spoken in Belgium is optional; only the law can rule on this matter, and only for acts of the public authorities and for legal matters."
The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. [2]
The first known recipe for the dish was published in La Nouvelle Cuisinière Bourgeoise in 1746. [4] The phrase à la duchesse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture. [4] Recipes for duchess potatoes have been published in American cookbooks since at least 1878. [5]