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a class of women of ill repute; a fringe group or subculture. Fell out of use in the French language in the 19th century. Frenchmen still use une demi-mondaine to qualify a woman that lives (exclusively or partially) off the commerce of her charms but in a high-life style. double entendre
The term is not encountered regularly in French culinary texts until the 19th century, so it is difficult to know what a dish à la mirepoix was like in 18th century France. Antoine Beauvilliers , [ 7 ] for instance, in 1814, gives a short recipe for a Sauce à la Mirepoix which is a buttery, wine-laced stock garnished with an aromatic mixture ...
Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine.It can accompany savoury foods, such as winter vegetables, [2] pasta, [3] fish, omelettes, [4] and chicken. [5]
The French term has two connotations. It is the French name for a Spanish stew with a wide variety of ingredients called olla podrida, a specialty of the city of Burgos. [citation needed] The word pot in French has the same meaning as it does in English (and as olla does in Spanish), while the word pourri, like Spanish podrida, means "rotten ...
Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Vichyssoise (/ ˌ v ɪ ʃ i ˈ s w ɑː z / VISH-ee-SWAHZ, French: ⓘ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.
Blancmange (/ b l ə ˈ m ɒ n ʒ /, [1] from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. ' white eat ') is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss [2] (a source of carrageenan), and often flavoured with almonds.