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Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish. [5] Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté; Venetian sauce: tarragon, shallots, chervil; Wine sauce: such as white wine sauce and champagne sauce [6]
Their recipe for veal francese (vitello francese) was altered by substituting chicken for the more expensive veal. [3] Democrat and Chronicle, a Rochester newspaper, instead claims that the dish is a recent invention. The paper claims that a vitello francese [4] appeared in New York City after World War II. Chefs Tony Mammano and Joe Cairo ...
eau de Cologne eau de Cologne a type of perfume, originating in Cologne. Its Italian creator used a French name to commercialize it, Cologne at that time being under the control of France. eau de toilette lit. ' grooming water '. It usually refers to an aromatic product that is less expensive than a perfume because it has less of the aromatic ...
The approximate area of production of the poulet de Bresse (in red) White Bresse de Bény chickens The poulet de Bresse (French pronunciation: [pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse ...
How to pronounce “Worcestershire” The sauce, while based on a recipe used in India, did not grow popular in the west until marketed by Lea and Perrins. As such, it has retained the name they ...
pot-au-feu à l'albigeoise – with veal knuckle, salted pork knuckle, confit goose and sausage, in addition to beef and chicken. [7] pot-au-feu à la béarnaise, also called Poule-au-pot– the basic pot-au-feu with a chicken stuffed with a forcemeat made of fresh pork and chopped ham, onion, garlic, parsley and chicken liver. [7]
Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock.