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Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. [ 35 ]
Sauce américaine (pronounced [sos ameʁikɛn]; French for 'American sauce') is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock.
Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4] [1] [2] [3] Gunkan maki (軍艦巻, battleship roll) is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs [1] [5] [2] [3]
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Eggs florentine, served with country-fried potatoes and fresh fruit, at an Original Mel's restaurant. A quiche containing spinach is often called "quiche Florentine". [9] Poached or soft-cooked eggs served on spinach with a Mornay sauce or equivalent is often called "eggs Florentine". [10]
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
However, a simple traditional recipe that uses eggs looks like this: Gather romaine lettuce, croutons, Parmesan cheese, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, garlic, raw egg ...
Eggs naturally contain a membrane on their shell to keep them safe from salmonella. In the U.S., eggs are promptly washed after being laid, which removes this protective covering.