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Tomate – a tomato-based sauce. [45] Velouté – white stock-based sauce, thickened with a roux or a liaison. [46] Vénitienne – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. [43]
There are many legends regarding the origin of béchamel sauce. For example, it is widely repeated in Italy that the sauce has been created in Tuscany under the name "salsa colla" and brought to France with Catherine de Medici, but this is an invented story, [7] and archival research has shown that "in the list of service people who had dealt with Catherine de Medici, since her arrival in ...
Fricassee or fricassée / ˈ f r ɪ k ə s iː / [1] is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. [2] Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Also apophthegm. A terse, pithy saying, akin to a proverb, maxim, or aphorism. aposiopesis A rhetorical device in which speech is broken off abruptly and the sentence is left unfinished. apostrophe A figure of speech in which a speaker breaks off from addressing the audience (e.g., in a play) and directs speech to a third party such as an opposing litigant or some other individual, sometimes ...
In French, it means "beginning." The English meaning of the word exists only when in the plural form: [faire] ses débuts [sur scène] (to make one's débuts on the stage). The English meaning and usage also extends to sports to denote a player who is making their first appearance for a team or at an event. décolletage a low-cut neckline ...
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...
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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]