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Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed into a lobster shell and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. [1] The sauce originally contained mustard, typically powdered. [2]
Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers. [citation needed] Mizeria – Type of salad from Poland – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and ...
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British ...
While the pan-fried steak is delectable, the real star here is the creamy, savory steak sauce. It's made of garlic, onion, thyme, cream, balsamic reduction, and a big spoonful of grainy mustard ...
This tender steak, pan-seared and flambéed with brandy, was served in a rich sauce of butter, Worcestershire, and shallots, making it a favorite in fine dining and an impressive choice for ...
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...
Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell. Ginataang sugpo – Filipino seafood soup that does not use vegetables; Lobster bisque – Cream-based soup of French origin
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