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Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite. Calvados can be served as an apéritif, blended in drinks, between meals, as a digestif, or with coffee. Well-made ...
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
Sweet and tart Granny Smith apples are blended with Calvados, an apple and pear brandy from the French region of Normandy, to create a luscious spread worthy of a prime spot on your charcuterie board.
Pommeau is an alcoholic drink made in north-western France by mixing apple juice with apple brandy: Calvados in Normandy (Pommeau de Normandie) or lambig in Brittany (Pommeau de Bretagne). [1] [2] Considered a mistelle, it is generally consumed as an apéritif, or as an accompaniment to melon or blue cheese. It is also popular with a variety of ...
The creamy tomato sauce coats each tender, potato-y pillow under a blanket of gooey cheese. ... When I make French onion, I use chicken broth and Calvados (a type of apple brandy) to let the onion ...
Sauce allemande, which is a variant of velouté made with egg yolks, [7] is replaced by sauce tomate. [8] Another basic sauce mentioned in the Guide culinaire is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces. [8]
What BBQ sauce is the best you can buy at the store? We tasted 15 kinds of bottled BBQ sauce to find out, from Bull’s Eye and KC Masterpiece to Kraft and more.
Choron's 1870 Christmas menu at the restaurant Voisin. Alexandre Étienne Choron (1837 in Caen, Calvados – 1924) was a French chef.. As chef de cuisine of the celebrated restaurant Voisin on the rue Saint Honoré, Choron is best known for his invention of Choron sauce, a sauce béarnaise enriched with tomato concentrate before reduction.