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au gratin "with gratings", anything that is grated onto a food dish. In English, specifically 'with cheese'. au jus lit. "with juice", referring to a food course served with sauce. Often redundantly formulated, as in 'Open-faced steak sandwich, served with au jus.' No longer used in French, except for the colloquial, être au jus (to be informed).
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...
French phonology is the sound system of French.This article discusses mainly the phonology of all the varieties of Standard French.Notable phonological features include the uvular r present in some accents, nasal vowels, and three processes affecting word-final sounds:
The pronunciation in final open syllables is always phonemically /ɑ/, but it is phonetically [ɑ] or [ɔ] (Canada [kanadɑ] ⓘ or [kanadɔ] ⓘ), the latter being informal. There are some exceptions; the words la, ma, ta, sa, fa, papa and caca are always pronounced with the phoneme /a/ .
Chicken Divan. Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce.It was named after the place of its invention, the Divan Parisien Restaurant at Chatham Hotel in New York City where it was served as the signature dish in the early twentieth century. [1]
Coq au vin; Gras double (tripe cooked with onions) Salade lyonnaise, lettuce with bacon, croûtons and a poached egg; Marrons glacés; Coussin de Lyon; Cardoon au gratin. Cervelle de canut (lit. silk worker's brains) is a cheese spread/dip named for the "brain of the silkworker".
Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. [1] In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.
Square brackets are used with phonetic notation, whether broad or narrow [17] – that is, for actual pronunciation, possibly including details of the pronunciation that may not be used for distinguishing words in the language being transcribed, but which the author nonetheless wishes to document. Such phonetic notation is the primary function ...