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An escalope (UK: / ˈ ɛ s k əl ɒ p / ESK-əl-op, US: / ɪ ˈ s k ɑː l ə p, ˈ ɛ s k əl oʊ p / isk-AH-ləp, ESK-əl-ohp, French:), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin [1] [2] or beaten with the handle of a knife, or merely butterflied.
[8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin. In Australia, it is known as potato bake, and New ...
The next key to scalloped potato perfection is how you combine the potatoes with the infused cream. This might seem like an obvious step: just layer them together in a pan and bake until the ...
Having blunt or rounded teeth; scalloped. crenulate Minutely scalloped. crisped Finely curled, as with the edges of leaves and petals. cristarque cell A sclereid which contains a druse and has the lignin deposited excentrically on the cell wall to form a cup shape, or in cross-section, a ∪-shape. crown See canopy. cross
Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour.
Scallop (/ ˈ s k ɒ l ə p, ˈ s k æ l ə p /) [a] is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters.
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
Multifoil arch in the Aljafería, Zaragoza, Spain. A multifoil arch (or polyfoil arch), also known as a cusped arch, [1] [2] polylobed arch, [3] [4] or scalloped arch, [5] is an arch characterized by multiple circular arcs or leaf shapes (called foils, lobes, or cusps) that are cut into its interior profile or intrados.