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Sweet specialties of Alsace include kougelhopf, German-style cheesecake (called fromage blanc tart), Mont-Blanc (called torche aux marrons in Alsace) and streusel.. The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time and manala (a brioche in the ...
In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other ...
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Download as PDF; Printable version; In other projects ... Pages in category "Alsatian cuisine" The following 20 pages are in this category, out of 20 total.
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Fleischschnackas with green salad. Fleischschnackas [1] (French pronunciation: [flaiʃ.ʃnaka]; Alsatian word, literally meat snail) are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta.
Download as PDF; Printable version; ... Alsatian cuisine (1 C, 20 P) C. ... Paintings in Alsace (2 C, 6 P) R. Rallye de France Alsace (6 P) S. Sportspeople from ...
A contemporary English-translated version of Alsace. Alsace is a 1916 French patriotic film, directed by Henri Pouctal. [2] The film is starring Gabrielle Réjane, Albert Dieudonné, Barbier, Camille Bardou, Berthe Jalabert and Francesca Flory. [3] It is based on the 1913 play by Gaston Leroux.