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Mère Poulard in front of her restaurant. Mère (French:, lit. ' mother ') is an honorary title given to talented female professional cooks, many of whom had no formal training, in France during the 18th, 19th, and 20th centuries.
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
Ma Mère (English: My Mother) is a 2004 erotic drama film written and directed by Christophe Honoré, based on the posthumous 1966 novel of the same name by French author Georges Bataille. The film follows the incestuous relationship between a 17-year-old boy and his attractive, promiscuous, 43-year-old mother.
Maria-Letizia Bonaparte [b] (née Ramolino; [c] 24 August 1750 or 1749 [a] – 2 February 1836), known as Letizia Bonaparte, was a Corsican noblewoman and the mother of Napoleon I of France. She received the title "Madame Mère" (French for "Madame Mother") due to her status as the Emperor's mother.
Here’s how to make each one. For premium support please call: 800-290-4726 more ways to reach us
The Guilty Mother (French: La Mère coupable), subtitled The Other Tartuffe, is a drame moral, the third play of the Figaro trilogy by Pierre Beaumarchais; its predecessors were The Barber of Seville and The Marriage of Figaro. [1] This was the author's last play. It is rarely revived.
Yvonne Beauvais (French pronunciation: [ivɔn bovɛ] ⓘ; July 16, 1901 – February 3, 1951) was a French Augustinian nun. She took the name Mother Yvonne-Aimée of Jesus. [1] She helped Allied soldiers and French resistance fighters during World War II, and in 1946, she established the Federation of the Augustinian monasteries.
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix ...