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In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
Possessives (for the first person singular): mon, ma, mes; Demonstratives: ce, cette, ces; Notice that some of the above also change (in the singular) if the following word begins with a vowel: le and la become l′, du and de la become de l′, ma becomes mon (as if the noun were masculine) and ce becomes cet.
French also correlates possessive determiners to both the plurality of the possessor and possessee, as in notre voiture (our car) and nos voitures (our cars). In Modern Spanish , however, not all possessive determiners change to reflect the gender of the possessee, as is the case for mi , tu , and su , e.g. mi hijo y mi hija ("my son and my ...
A person who excels in cooking. An award given to such a person. An international group of hospitality management and cooking schools teaching French cuisine, founded in France. An escalope of veal, chicken or pork stuffed with ham and cheese, then breaded and fried. cordon sanitaire
The prepositions à (' to, at ') and de (' of, from ') form contracted forms with the masculine and plural articles le and les: au, du, aux, and des, respectively.. Like the, the French definite article is used with a noun referring to a specific item when both the speaker and the audience know what the item is.
Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
Monsieur l'Abbé / Mon Père : priests. Dom / Mon Père/Frère : for Benedictine monks. Le Révérend Père / Mon Père : abbots and some other regular clergy. Frère / Mon Frère : regular clergy unless style with Père (the usage changes a lot according to orders and congregations). La Révérende Mère / Ma Mère : abbesses. Sœur / Ma Sœur ...
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...