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Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks". [3]
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Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish. [5] Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté; Venetian sauce: tarragon, shallots, chervil; Wine sauce: such as white wine sauce and champagne sauce [6]
Jeune femme en blanc, fond rouge. Young Woman in White on a Red Background (French: Jeune femme en blanc, fond rouge) is an oil on canvas painting by Henri Matisse, from c. 1946. It is held in the Museum of Fine Arts of Lyon. [1] [2]
In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". [1] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food ( sucs ) stuck to a pan or pot after cooking.
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Cheval blanc or Cheval-Blanc, French for white horse, may refer to: Château Cheval Blanc, a wine producer in Saint-Émilion in the Bordeaux wine region of France; Cheval-Blanc, Vaucluse, in southern France Canton of Cheval-Blanc; Le Cheval Blanc (brewpub), in Montreal; Le Cheval Blanc (mountain), in the Alps