Search results
Results from the WOW.Com Content Network
Its name comes from crespèu, the Occitan form of the French word crêpe. [2] Similarly to a fougasse, an Occitan crespèu has many variations. This dish is also known as trouchia or omelette à la moissonneuse. The latter name suggests that it originated as a dish traditionally prepared for field work and specifically for the harvest season. [1]
Science & Tech. Shopping. Sports
For premium support please call: 800-290-4726 more ways to reach us
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over ...
For both Alton and Antonia, butter is key to making an omelet. "More butter's always good," he told her, and they both liberally coated their pans with butter. 5.
Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese. Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.
Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.