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Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
The Turgot map in its assembled form. The Turgot map of Paris (French: Plan de Turgot) is a highly accurate and detailed map of the city of Paris, France, as it existed in the 1730s. The map was commissioned by Parisian municipality chief Michel-Étienne Turgot, drawn up by surveyor Louis Bretez, and engraved by Claude Lucas.
A basil salmon terrine. A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
The Merian map of Paris (French: plan de Merian) was created in 1615 by Matthäus Merian the Elder. It presents a bird's eye view looking east with a scale of about 1 to 7,000. The map originally consisted of two engraved plates (50 x 37 cm each) with the left and right halves of the map and was printed with 2 columns of portraits (each 50 x 13 ...
Best au gratin potatoes And if money wasn't tight in November, it's tight now, with all the gifts to get. December is not a great month for the college kid's wallet.
The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. [1] It can be served either as a side dish or as the main course. Today it is often eaten with a green salad.
A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish [1] with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron .
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...