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Other popular accompaniments include tomato ketchup (known as "red sauce" in some parts of Wales and as "tomato sauce" in certain parts of the country), brown sauce, chippy sauce (brown sauce mixed with vinegar and/or water and popular around the Edinburgh area of Scotland only), barbeque sauce, worcestershire sauce, partially melted cheddar ...
Diamonds and Pearls was released in the United States on October 1, 1991, and two days later internationally. [16] It peaked at number three on the Billboard 200, number two on the UK Albums Chart, and number one on the Billboard Top R&B Albums and the ARIA Albums Chart in Australia.
The week following Prince's death, the album sold 40,000 equivalent copies (24,000 in pure album sales) thus allowing the album to re-enter the Billboard 200 at number 6. [ 14 ] [ 15 ] The next week it sold 106,000 units and hit a new peak of number four on the chart. [ 16 ]
List of fish pastes – Paste made of fish meat; Fish sauce – Condiment made from fish List of fish sauces; Fritessaus – Dutch condiment, usually served with French fries; Fruit preserves – Preparations of fruits, sugar, and sometimes acid , jams, and jellies; Fry sauce – Condiment for French fries
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Tartar sauce is named for steak tartare, with which it was commonly served in 19th century France. [3] Recipes for tartar sauce have been found in English-language cookbooks dating to the mid-19th century, [4] including a recipe in Modern Cookery for Private Families in 1860. [5] It was also popular in Hungary in the late 19th century. [6]
American-style fish and chips with lemon, ketchup, cocktail sauce, and tartar sauce as served in San Diego. A fish fry is a social event containing battered or breaded fried fish. It usually also includes french fries, coleslaw, macaroni salad, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert.
Bigarade sauce – an orange sauce, commonly for duck à l'orange. [ 31 ] Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks , celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.
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