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Reverso is a French company specialized in AI-based language tools, translation aids, and language services. [2] These include online translation based on neural machine translation (NMT), contextual dictionaries, online bilingual concordances , grammar and spell checking and conjugation tools.
Keep the chicken moving. Luke's advice: Shake the chicken so the butter browns but doesn't burn."This way you get the chicken crispier without burning the butter." Add the herbs at the end. Let ...
There are no written recipes that mark the origin of this dish. Veal piccata seems to be the closest match among Italian dishes. [2] John Mitzewich claims that the dish originated with first-generation Italian immigrants. Their recipe for veal francese (vitello francese) was altered by substituting chicken for the more expensive veal. [3]
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
French verbs have a large number of simple (one-word) forms. These are composed of two distinct parts: the stem (or root, or radix), which indicates which verb it is, and the ending (inflection), which indicates the verb's tense (imperfect, present, future etc.) and mood and its subject's person (I, you, he/she etc.) and number, though many endings can correspond to multiple tense-mood-subject ...
If you like those perfectly presented recipes, you should also try these: Rosemary French Fries by Erin French. Friday Night Fish Fry by Erin French. This article was originally published on TODAY.com
Velouté is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood ...
A well-known application is with Bresse chicken: Poularde de Bresse en vessie; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth. [1] The roots of the recipe go back to Escoffier, and this preparation was made famous by Paul Bocuse among other Lyonnais chefs. [2]