French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le... 91 KB (8,805 words) - 22:26, 24 April 2024 |
French mother sauces (category French cuisine) terms grandes sauces and sauce mères). Espagnole Grasse (Fattier Espagnole) Espagnole Maigre (Leaner Espagnole) Velouté Gras (Fattier Velouté) Velouté... 14 KB (1,377 words) - 16:36, 26 April 2024 |
as a "semi-demi-glace" (i.e. sans espagnole sauce). However, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their... 5 KB (478 words) - 16:03, 30 March 2024 |
Look up Espagnole or espagnole in Wiktionary, the free dictionary. Espagnole is a sauce in classic French cuisine. Espagnole (literally "Spanish") may... 429 bytes (82 words) - 04:21, 7 February 2024 |
Brown sauce (meat stock based) (category Danish cuisine) mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. In Danish cuisine brown sauce (brun sovs)... 4 KB (403 words) - 05:00, 31 December 2023 |
which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise)... 2 KB (258 words) - 01:35, 25 April 2022 |
Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway and its mountains,... 31 KB (4,055 words) - 00:05, 27 April 2024 |
with black pepper. More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener. List of sauces... 1 KB (84 words) - 04:22, 28 August 2022 |
Chasseur (sauce) (category French cuisine stubs) simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or espagnole sauce (among the five mother sauces) as a base... 2 KB (151 words) - 21:27, 21 November 2023 |
the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise... 4 KB (466 words) - 21:38, 6 March 2024 |
Ragout (category French cuisine) includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg... 6 KB (694 words) - 07:10, 24 April 2024 |
and espagnole sauce. Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon... 9 KB (1,108 words) - 17:01, 28 March 2024 |
sauce, consisting of red wine, onions or shallots, bouquet garni, and espagnole saucePages displaying wikidata descriptions as a fallback List of stews... 6 KB (613 words) - 04:14, 19 April 2024 |
Marie-Antoine Carême (category French cuisine) sauces – on which classic French haute cuisine is based. His recipes for Velouté, Béchamel, Allemande, and Espagnole became standard for French chefs of... 34 KB (4,099 words) - 07:40, 10 February 2024 |
Mayonnaise (category French cuisine) wrote that mayonnaise was a French mother sauce of cold sauces, like espagnole or velouté. The origin of the name mayonnaise is unclear, though some... 47 KB (4,914 words) - 00:32, 17 April 2024 |
Chicken Kiev (category Ukrainian cuisine) 18th century, Russian chefs have adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered... 68 KB (6,257 words) - 11:58, 13 April 2024 |
mincing Mongolian barbecue mother sauces In French cuisine, the five "fundamental" sauces: béchamel, espagnole, velouté, hollandaise, and tomate, as defined... 33 KB (3,249 words) - 02:46, 16 April 2024 |
History of the Jews in Thessaloniki (redirect from Jewish cuisine in Thessaloniki) Bradstreet Annie Benveniste, Le Bosphore à la Roquette : la communauté judéo-espagnole à Paris, 1914–1940, L'Harmattan, Paris, 2000, p. 81. Biography of Leon... 84 KB (10,487 words) - 13:56, 13 April 2024 |
À la zingara (category French cuisine) In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms... 17 KB (1,428 words) - 13:19, 21 December 2023 |
"Les Marocains, 1ère communauté hors UE affiliée à la sécurité sociale espagnole". Lemag.ma. 20 February 2014. Archived from the original on 3 March 2016... 48 KB (4,060 words) - 09:12, 25 April 2024 |
Collops (category Scottish cuisine) cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs... 5 KB (622 words) - 07:35, 2 February 2024 |
interpretation of one of Auguste Escoffier's five "mother sauces": béchamel, espagnole, hollandaise, tomate, or velouté. The winner received immunity. Winner:... 49 KB (975 words) - 23:46, 26 March 2024 |
Mouna (category Algerian cuisine) Henri-Léon Fey, Histoire d'Oran avant, pendant et après la domination espagnole, Typ. Adolphe Perrier, Oran, 1858, p. 76. Henri Chemouilli, Une diaspora... 5 KB (592 words) - 09:09, 28 April 2024 |