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Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine.It can accompany savoury foods, such as winter vegetables, [2] pasta, [3] fish, omelettes, [4] and chicken. [5]
The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.
Main ingredients Potatoes, onions, butter Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions.
The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used.
A glass of diluted pastis French pastis Pastis ( UK : / ˈ p æ s t ɪ s / , US : / p æ ˈ s t iː s / , French: [pastis] ; Occitan : pastís [pasˈtis] ) is an anise -flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV ( alcohol by volume ).
Standard ingredients and tools to make mayonnaise. Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory.
The pastry is typically made during strawberry season, as the crucial ingredient is the strawberries. [1] [2] The name derives from the French word for strawberries, fraises. [3] It is a classic among French entremet desserts. According to the New York Times the required construction is often elaborate. [4] Fraisier (strawberry shortcake)