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Moules-frites or moules et frites [1] (French pronunciation:]; Dutch: mosselen-friet) is a main dish of mussels and French fries originating in Northern France and Belgium. [2] The title of the dish is French , moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same.
Mussels can be found in fish recipes "à la boulonnaise", in caudière (a fish soup made by the fishermen of Étaples), and in cream of cauliflower with mussels (a speciality of Audomar). [46] Seafood and white fish cassolette. [70] Fish is generally served with steamed potatoes.
Moules frites: Teddy Folkman Granville Moore Washington, D.C. Teddy Folkman 3 BT0503 Seafood gumbo: Poppy Tooker New Orleans, Louisiana Poppy Tooker 4 BT0504 Paella: Gerard Nebesky Gerard's Paella Occidental, California: Gerard Nebesky 5 BT0505 Chile relleno: Ramiro Arvizu and Jaime Martin del Campo La Casita Mexicana Los Angeles, California
For the sauce: In a hot pan roast the beef until golden brown. Add the carrot celery and onion and cook until tender. Add the red wine and reduce by half. Finally add the veal stock and cook until ...
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The recipe almost certainly comes from his French chef, Honoré Julien. [23] The thick-cut fries are called pommes Pont-Neuf [7] or simply pommes frites (about 10 mm or 3 ⁄ 8 in); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm or 1 ⁄ 4 in), and pommes paille (potato straws; 4 mm or 1 ⁄ 8 in). Pommes gaufrettes are ...
In this recipe, we take the traditional preparation for esquites and fold them into a cornmeal batter and fry them up like a Southern hushpuppy and serve them with a salsa blanca, a white salsa ...
Flint knives discovered in Belgian caves. Little is known about early Belgian cuisine. It can only be assumed that it was similar to that of other early European tribes. The ancient Belgians probably kept animals like sheep and cattle, grew root vegetables, hunted for animals such as the wild boar, fished, and foraged for berries and herbs.