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Coquille Saint-Jacques—a sea scallop dish. [10] Cretons [11] —a type of boiled, ground pork pâté. Croquettes de poisson—fishcake. Doigt-à-l'Ail [12] —garlic finger; Fricot—a type of stew, consisting of potatoes, onions, and whatever meat was available, topped with dumplings.
According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux [2] —in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve.
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...
Jacques slices a few pieces from a baguette to place under each apple. As the apples bake, the bread soaks up the juices from the fruit, as well as the sauce that's bubbling away in the baking dish.
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
Add 1 to 2 tablespoons of the reserved pasta water at a time, if desired, to loosen the sauce. The pasta will absorb the sauce as it stands. Serve immediately. Read the original article on ...
Generally smaller than a restaurant and often using a chalk board or verbal menus. Wait staff may well be untrained. Many feature a regional cuisine. Notable dishes include coq au vin, pot-au-feu, confit de canard, calves' liver and entrecôte. [12]: 30 Bistrot à Vin Similar to cabarets or tavernes of the past in France.
Sauce au vin blanc (for fish) is hollandaise with a reduction of white wine and fish stock. [36] Sauce Bavaroise is hollandaise with cream, horseradish, and thyme. [37] Sauce crème fleurette is hollandaise with crème fraîche. Sauce Dijon, also known as sauce moutarde or sauce Girondine, is hollandaise with Dijon mustard.