Search results
Results From The WOW.Com Content Network
Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced.
Hachis Parmentier: France: Made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the hollowed-out potato skins. [31] Halal snack pack: Australia: Deep fried potato chips topped with doner kebab meat and cheese. The dish is topped with a trio of garlic sauce, chilli sauce and BBQ sauce. Hash browns: International
From an avoided double redirect: This is a redirect from an alternative title or related topic of Hachis Parmentier, another redirect to the same title. Because double redirects are disallowed, both pages currently point to Shepherd's pie#Hachis Parmentier .
I've just looked at my old (1961) edition of Larousse Gastronomique, in which the text is in English but the index, bafflingly, is in French, and this is what I found: in the Index, there no NO "Hachis Parmentier"! There is, instead, "Hachis de boeuf a la Parmentier, 489". Then, on page 489, there is a recipe for Beef hash a la Parmentier ...
Antoine-Augustin Parmentier (UK: / p ɑːr ˈ m ɛ n t i eɪ,-ˈ m ɒ n t-/, US: / ˌ p ɑːr m ə n ˈ t j eɪ /; [1] French: [ɑ̃twan oɡystɛ̃ paʁmɑ̃tje]; 12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe.
Pâté chinois (pronounced [pɑte ʃinwa]) ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. It is a traditional recipe in Québécois cuisine.
Baba au rhum; Bouchée à la reine (shell puff pastry with cream sauce and chicken); Crepe et fruit; Fuseau lorrain; Glace Plombières; Pâté lorrain; Macarons de Nancy; Madeleine (small traditional cake from Commercy with orange blossom)
The basic ingredients are potatoes, onions and cooking liquid. The dish, cooked slowly in a low oven, gradually absorbing the cooking liquid, has a crisp top layer of sliced potatoes, with a softer mixture of onion and potato beneath.