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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.
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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.
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]
Yves Chaland: Le jeune Albert (Brussels' Comic Book Route)Ligne claire (French: [liɲ(ə) klɛːʁ]; Dutch: klare lijn [ˈklaːrə ˈlɛin]; both meaning "clear line") is a style of drawing created and pioneered by Hergé, the Belgian cartoonist and creator of The Adventures of Tintin.
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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
Dîner en Blanc ("Dinner in White" in French) is a worldwide event spanning six continents in which people dressed in white have a meal in a temporary dining setup in a public space. [ 1 ] [ 2 ] Diners are required to provide their own food, tables, chairs and tablecloths. [ 3 ]