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Mignonette sauce is a condiment made with minced shallots, cracked pepper, and vinegar traditionally served with raw oysters. The French term mignonnette originally referred to a sachet of peppercorns, cloves , and spices used to flavor liquids, but now means cracked pepper.
Mignonette or poivre mignonette, roughly cracked or coarsely ground peppercorns in French cuisine, used for au poivre preparations and in bouquet garni Mignonette sauce , a sauce of vinegar and shallots, typically used for oysters
Fresh coconut chutney Mint chutney (left), Saunth chutney (right), yogurt (top) and aloo tikki (bottom) A clear glass bottle of Sun Brand Major Grey's Chutney from the 1904 World’s Fair
Scottish Seafood Platter. The serving platter is often held above table level by a stand, and sometimes can contain multiple, elaborate tiers. This is both for visual effect, and because the shellfish are often served in the shell, or on the half shell, which causes them to take up a large area while containing only a bite or two of meat.
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The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins. [citation needed] The pickled vegetables are marinated in oil, red- or white-wine vinegar, herbs and spices.
A garlic chutney in South India prepared using red chili pepper. Chammanthi podi; Coriander chutney; Coconut chutney; Garlic chutney (made from fresh garlic, coconut and groundnut) ...
Reseda odorata is a species of flowering plant in the reseda family known by many common names, including garden mignonette [1] [2] and common mignonette. It is probably native to the Mediterranean Basin , but it can sometimes be found growing in the wild as an introduced species in many parts of the world. [ 3 ]