Search results
Results from the WOW.Com Content Network
This gives a yellow tone to otherwise-white milk at higher fat concentrations (so the colour of dairy cream could be considered partway between the colours of natural cow's milk and butter). Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced. Strawberries with cream
à la short for (ellipsis of) à la manière de; in the manner of/in the style of [1]à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu".
The Dictionnaire de l'Académie française (French pronunciation: [diksjɔnɛːʁ də lakademi fʁɑ̃sɛːz]) is the official dictionary of the French language. The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes ...
Ecru is a grayish yellow or cream colour. It is still defined by some dictionaries as the colour of unbleached linen , [ 2 ] which it still is in French (approximately #FEFEE0 ). In English, over the years it has come to be used for a quite different, much darker color.
Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations: Cream, a high-fat dairy product made from milk from a cow; Custard, a cooked, usually sweet mixture of dairy and eggs; Crème liqueur, a sweet liqueur; Cream soups (French: potages crèmes), such as crème Ninon
There’s more to the neutral color spectrum than gray, white, and beige. In fact, between these basics lives a whole range of relaxed cream paint colors that are the crème de la crème of wall ...
Originally in the 19th century and up to at least 1930, the color ecru meant exactly the same color as beige (i.e. the pale cream color shown above as beige), [17] and the word is often used to refer to such fabrics as silk and linen in their unbleached state. Ecru comes from the French word écru, which means literally "raw" or "unbleached".
The word blancmange derives from Old French blanc mangier. The name "whitedish" is a modern term used by some historians, though the name historically was either a direct translation from or a calque of the Old French term. Many different local or regional terms were used for the dish in the Middle Ages as translations of the French term: [13]