Search results
Results from the WOW.Com Content Network
Cigares au chou—ground beef cabbage rolls with a homemade ketchup or tomato sauce coating; Coquille Saint-Jacques —seafood chowder surrounded by mashed potatoes and covered with cheese [44] Feuilleté jambon-fromage—rolled-up pastries with ham and cheese in the middle, looks like cinnamon buns [45] Galette aux patates—potato pancake
Jacques Pépin's Asparagus in Butter Sauce Ingredients. 10 fat asparagus spears with tight heads. ¼ cup water. ¼ teaspoon salt. ¼ teaspoon freshly ground black pepper
Béchamel sauce: White sauce, based on milk thickened with a white roux. 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).
Samosas accompanied by four sauces Tzatziki yoghurt sauce A chef whisking a sauce In cooking , a sauce is a liquid , cream , or semi- solid food, served on or used in preparing other foods . Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish.
SAINT JACQUES DE L’ACHIGAN, a post-village of Québec, co. of Montcalm, 13 miles N.N.W. of L'Assomption. It has a church, a convent, a brewery, &c. Pop. 800. [14] In 1912, the Village Municipality of Saint-Jacques-de-l'Achigan was created when it ceded from the parish municipality. Its name was shortened to Saint-Jacques in 1917, and 3 years ...
Vinaigre des quatre voleurs. Four thieves vinegar (also called thieves’ oil, Marseilles vinegar, Marseille's Remedy, prophylactic vinegar, vinegar of the four thieves, camphorated acetic acid, vinaigre des quatre voleurs and acetum quator furum [1] [2]) is a concoction of vinegar (either from red wine, white wine, cider, or distilled white) infused with herbs, spices or garlic that was ...
Chaudfroid sauce, also spelled as chaud-froid sauce, [1] is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, with some variations using sauces such as espagnole , allemande or velouté as a base.
The word cawl in Welsh is first recorded in the 14th century, and is thought to come from the Latin caulis, meaning the stalk of a plant, a cabbage stalk or a cabbage. An alternative suggestion is that it is from Latin calidus, sometimes already in Classical Latin shortened to caldus, meaning "warm", as this is the source of Spanish caldo, with the senses of broth or gravy. [5]