"during the last few minutes of cooking. It may be used in the place of a sauce, and a small amount can significantly add to a dish's overall flavor. Beurre Maître d'Hôtel is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with Beurre Maître d'Hôtel. Chopped tarragon may also be added to the sauce during this last preparation stage. Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître"
"a finishing step for sauces, imparting a smooth, shiny texture prior to service. Beurre manié Beurre manié (French ""kneaded butter"") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and"
"Notre-Dame-des-Missions-du-cygne d'Enghien in Épinay-sur-Seine. Huré has been credited with producing the first set of stained glass using an abstract aesthetic, to be seen in her 1931 work at the chapel of the seminary of Voreppe. She was also the inventor of a technique, called ""brique Huré"", for which she received a patent in 1930. Huré was proud of her independence in a field dominated by men, and she was frequently seen smoking a pipe. This led to her being given the nickname ""Jeune fille à la pipe"". Her studio-house in Western Paris was two doors from that of sculptor Dora"
"coloured forms in close proximity, such as the grouping of horse-chestnut colours of the clothes on the bank, and the grouping of oranges of the boys in the water, add to the stability of the work—an effect reinforced in the cluster of shadows to the left on the bank, and the un-verisimilar play of light around the bathing figures. Seurat described one of the brush-stroke techniques he developed on this canvas as the ""balayé"" technique, wherein a flat brush is used to apply matte colours using strokes in a criss-crossing formation. These strokes become smaller as they approach the horizon."
"is considered to have been ""the"" lost-wax casting expert of his time. The lost-wax casting method is sometimes referred to as the ""cire perdue"" method. Because Mêne was so prolific and because so many editions of his works were made, his work is sometimes devalued in the current market, and forgeries and reproductions of his works abound. However, original, period pieces cast during his lifetime continue to bring good prices at auction. Russian foundries are known to have copied Mêne's work. These castings can be recognized by the appearance of a small plaque, inscribed in Cyrillic, most often found on"
"Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: ""Beurre composé"") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment."
"burins are used to lift and push a tiny bit of the metal into and over the edge of the stone. Then a beading tool, which is simply a steel shaft with a concave dimple cut into the tip, is pushed onto the bit of metal, rounding and smoothing it, pushing it firmly onto the stone, and creating a ""bead"". That is the essential method, but there are many types of setting that use the technique. When many stones are set in this fashion very closely together, about 1 millimeter apart, covering a surface, that is called ""pavé""—from the French"
"seahorse that nods its head, and a crank on a steam engine that releases ""steam"". Le Manège d'Andrea Le Manège d'Andrea (Andrea’s Merry-go-round) is a carousel that was built by ""la machine"" in Toulouse, France, in 1999 under the artistic and technical direction of François Delaroziér. The ride was made with materials such as wood, leather, glass, iron, feathers, steel, tin and copper, together with several pieces from junk (motorbikes, electric fans, etc.). Every figure or seat has several mechanisms that can be activated by the children riding them. Some examples include a steering wheel on the ""Petit Poisson"" that"
"raised plaster stencil. It is also very popular to overlap a horizontal and vertical strié, creating the look of fabrics such as linen or denim. This is often referred to as a linen weave or burlap strié. Strié Strié is a popular form of faux painting using glaze and paint brushes to create a soft natural striped texture. Strié is a negative glaze technique. The glaze is generally rolled over the entire surface, and then removed with a tool such as a brush. The word ""strié"" can be used to describe this process of painting, or to describe the actual"
"need protection from an oven's direct heat, and the ""bain-marie"" method serves this purpose. The cooking container is half submerged in water in another, larger one, so that the heat in the oven is more gently applied during the baking process. Baking a successful soufflé requires that the baking process be carefully controlled. The oven temperature must be absolutely even and the oven space not shared with another dish. These factors, along with the theatrical effect of an air-filled dessert, have given this baked food a reputation for being a culinary achievement. Similarly, a good baking technique (and a good"
"Appliqué Appliqué is ornamental needlework in which pieces of fabric in different shapes and patterns are sewn or stuck onto a larger piece to form a picture or pattern. It is commonly used as decoration, especially on garments. The technique is accomplished either by hand or machine. Appliqué is commonly practised with textiles, but the term may be applied to similar techniques used on different materials. In the context of ceramics, for example, an appliqué is a separate piece of clay added to the primary work, generally for the purpose of decoration. The term originates from the Latin ""applicō"" ""I"
"a process in the late 1950s of using an oxyacetylene torch to produce a carbon spray from the flame, resulting in an ""airbrushed"" look and deep saturated blacks that she took to her sculptural work. Bontecou's work can be seen in a number of public institutions, including: In 1959, Bontecou received the Louis Comfort Tiffany Award. In 2004, she was elected into the National Academy of Design. Bontecou is represented by her sole agent, Bill Maynes. Bontecou is married to the artist William Giles with whom she has a daughter, Valerie. A picture of Bontecou working in her studio, taken"
"Camaïeu Camaïeu (also called ""en camaïeu"") is a technique that employs two or three tints of a single color, other than gray, to create a monochromatic image without regard to local or realistic color. When a picture is monochromatically rendered in gray, it is called grisaille; when in yellow, cirage. The term is also applied to monochrome painting in enamels. This technique uses a buildup of white enamel to create highlights and light areas. However, instead of using a black background, as in grisaille, transparent enamel is laid in first, beneath the whites. This technique is frequently used on snuffboxes,"
"the ""Entombment of Christ"" in the Metropolitan Museum of Art, New York. In the works from around 1400, the recently developed white enamel usually predominates. Ronde-bosse Ronde-bosse, en ronde bosse or encrusted enamel is an enamelling technique developed in France in the late 14th century that produces small three-dimensional figures, or reliefs, largely or entirely covered in enamel. The new method involved the partial concealment of the underlying gold, or sometimes silver, from which the figure was formed. It differs from older techniques which all produced only enamel on a flat or curved surface, and mostly, like champlevé, normally used"
"the traditional method of applying oil paint to canvas with a brush; instead, Dubuffet created a paste into which he could create physical marks, such as scratches and slash marks. The impasto technique of mixing and applying paint was best manifested in Dubuffet's series 'Hautes Pâtes' or Thick Impastoes, which he exhibited at his second major exhibition, entitled ""Microbolus Macadam & Cie/Hautes Pates"" in 1946 at the Galérie René Drouin. His use of crude materials and the irony that he infused into many of his works incited a significant amount of backlash from critics, who accused Dubuffet of 'anarchy' and"
"Strié Strié is a popular form of faux painting using glaze and paint brushes to create a soft natural striped texture. Strié is a negative glaze technique. The glaze is generally rolled over the entire surface, and then removed with a tool such as a brush. The word ""strié"" can be used to describe this process of painting, or to describe the actual finish created. Strié is a simple technique that can be altered and elaborated in many ways. It can be done on its own, with the streaks directed either vertically or horizontally. It can be brushed over a"
"Ronde-bosse Ronde-bosse, en ronde bosse or encrusted enamel is an enamelling technique developed in France in the late 14th century that produces small three-dimensional figures, or reliefs, largely or entirely covered in enamel. The new method involved the partial concealment of the underlying gold, or sometimes silver, from which the figure was formed. It differs from older techniques which all produced only enamel on a flat or curved surface, and mostly, like champlevé, normally used non-precious metals, such as copper, which were gilded to look like gold. In the technique of enamel ""en ronde-bosse"" small figures are created in gold"
"Marouflage Marouflage is a technique for affixing a painted canvas to a wall to be used as a mural, using an adhesive that hardens as it dries such as plaster or cement. A French word originally referring to sticky, partly hardened scraps of paint, marouflage is a 3,000-year-old technique. Historically, artists used several types of adhesives including a rabbit-skin glue. White lead ore was used in the 19th and 20th centuries in the mixture to help it dry. A thin coat of the adhesive is applied to both the wall and the canvas. Once the canvas is mounted to the"
"and Napoleon III offered a prize for producing a butter substitute. Mège-Mouriès experimented with what was believed to be a new fatty acid discovered by Michel Eugene Chevreul, acide margarique or margaric acid. By 1867, Mège-Mouriès was working at la Ferme Impériale de la Faisanderie, Napoleon III's private farm in Vincennes near Paris. Mège-Mouriès's invention, originally known as ""oleomargarine"", was created by mixing processed beef tallow with skimmed milk. It produced whitish-looking beads or pearls. A British patent application describes the process as follows: Although he did not correctly understand the chemistry involved, the Mège-Mouriès process was a significant achievement"
"used. After firing the enamel was polished flush with the surrounding metal, which was presumably decorated last. Basse-taille Basse-taille (bahss-tah-ee) is an enamelling technique in which the artist creates a low-relief pattern in metal, usually silver or gold, by engraving or chasing. The entire pattern is created in such a way that its highest point is lower than the surrounding metal. A translucent enamel is then applied to the metal, allowing light to reflect from the relief and creating an artistic effect. It was used in the late Middle Ages, and then again in the 17th century. The technique had"
"papier-mâché mannequin is prepared from the clay sculpture and the animal's tanned skin is sewn onto the mannequin. Glass eyes substitute the real ones. If an animal is large enough, the scaffolding that holds the specimen needs to be incorporated into the foreground design and construction. Diorama The word diorama can either refer to a 19th-century mobile theatre device, or, in modern usage, a three-dimensional full-size or miniature model, sometimes enclosed in a glass showcase for a museum. Dioramas are often built by hobbyists as part of related hobbies such as military vehicle modeling, miniature figure modeling, or aircraft modeling."
"Beurre blanc Beurre blanc—literally translated from French as ""white butter""—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine. The chef Clémence Lefeuvre (née Clémence Prau) invented ""beurre blanc"", apparently by accident, some time around"
"– to weave a fabric of brushstrokes which, although emphatically brushstrokes, retain a strong descriptive quality. The painting is now in the New York Metropolitan Museum of Art. It was bequeathed by Mrs. H. O. Havemeyer in 1929. Bain à la Grenouillère Bain à la Grenouillère is a painting by the impressionist painter, Claude Monet. (Oil on canvas, 74.6 cm x 99.7 cm) Monet wrote on September 25, 1869 in a letter to Frédéric Bazille, ""I do have a dream, a painting (""tableau""), the baths of La Grenouillère, for which I have made some bad sketches (""pochades""), but it is"
"Champlevé Champlevé is an enamelling technique in the decorative arts, or an object made by that process, in which troughs or cells are carved, etched, die struck, or cast into the surface of a metal object, and filled with vitreous enamel. The piece is then fired until the enamel fuses, and when cooled the surface of the object is polished. The uncarved portions of the original surface remain visible as a frame for the enamel designs; typically they are gilded in medieval work. The name comes from the French for ""raised field"", ""field"" meaning background, though the technique in practice"
"by AkzoNobel and has been used by Rolls Royce. Boulle Work Boulle Work is a type of rich marquetry process or inlay perfected by the French cabinetmaker André Charles Boulle (11 November 1642 – 28 February 1732). It involves veneering furniture with a marquetry of tortoiseshell, pewter which is and inlaid with arabesques of gilded brass. Although Boulle did not invent the technique, he was its greatest practitioner and gave his name to it. Boulle was from a well known Protestant family of artists in France and his family was primarily in Paris but also in Marseille. Boulle was awarded"
"It is a method of tooling in colours which was principally employed on doublures. A set of ten oil paintings by Victor Tardieu (1870–1937) record the tented field hospital established and run by Millicent at Bourbourg, south-west of Dunkirk, during the summer of 1915.The dedication on No.2 reads: ‘a Madame la Duchess M de Sutherland/Hommage respecteux et tres reconnaisant/d’un simple soldat’. The series went on sale at Abbott and Holder gallery in London in early 2012, and was acquired by the Florence Nightingale Museum. The museum announced that for the First World War centenary, from March–September 2014 it would use"
"in a deliberate attempt to replicate the realism of the du Boulay Rydals. This comprised the use of airbrushes, fine mohair tops and epoxy putty for re-sculpting. Today these techniques and the term ""customizing"" have been adopted worldwide to become effectively hobby standard. Acrylics (brushed or air-brushed), oil paints, brushed-on pastel dust, and etching away the original finish paint with an x-acto knife are all common materials and methods for altering the appearance of a model. Coloured pencils, watercolour (pencil and paint), and even ink are sometimes used as well. The preference for sculpted or hair manes and tails goes"
"Margarine Margarine () is a spread used for flavoring, baking, and cooking, that was first made in France in 1869. It was created by Hippolyte Mège-Mouriès in response to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. First named ""oleomargarine"" from Latin for ""oleum"" (olive oil) and Greek for ""margarite"" (pearl indicating luster), it was later named ""margarine"". Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in"
"French word meaning ""inlaid work"". The veneers used are primarily woods, but may include bone, ivory, turtle-shell (conventionally called ""tortoiseshell""), mother-of-pearl, pewter, brass or fine metals. Marquetry using colored straw was a specialty of some European spa resorts from the end of the 18th century. Many exotic woods as well as common European varieties can be employed, from the near-white of boxwood to the near-black of ebony, with veneers that retain stains well, like sycamore, dyed to provide colors not found in nature. The French cabinet maker Andre-Charles Boulle (1642–1732) specialized in furniture using metal and either wood or tortoiseshell"
"lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. ""Beurre blanc"" (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. ""Beurre monté"" (prepared butter) is melted but still emulsified butter; it lends its name to the practice of ""mounting"""
"Maghrebis take this one step further, aging spiced ghee for months or even years, resulting in a product called ""smen"". In northeastern Brazil, an unrefrigerated butter similar to ghee, called ""manteiga-de-garrafa"" (butter-in-a-bottle) or ""manteiga-da-terra"" (butter of the land), is common. In Switzerland as well as bordering areas, butter was rendered in the old days to preserve the product for several months without refrigeration. ""Boiled butter"", as it is commonly called, is used extensively to finish a typical dish of ""rösti"", the Swiss version of hash browns. It gives the dish a distinct flavor in baking of various pastor use in"
"Devoré Devoré (also called burnout) is a fabric technique particularly used on velvets, where a mixed-fibre material undergoes a chemical process to dissolve the cellulose fibers to create a semi-transparent pattern against more solidly woven fabric. The same technique can also be applied to textiles other than velvet, such as lace or the fabrics in burnout t-shirts. Devoré comes from the French verb ""dévorer"", meaning literally to devour. Burnout fabrics are thought to have originated in France, possibly as a cheap alternative to lace that could be created using caustic paste on fabric. The commercial chemical process used in fashion"
"their fingers. Oil painters traditionally applied paint in layers known as ""glazes"", a method also simply called ""indirect painting"". This method was first perfected through an adaptation of the egg tempera painting technique, and was applied by the Flemish painters in Northern Europe with pigments ground in linseed oil. More recently, this approach has been called the ""mixed technique"" or ""mixed method"". The first coat (the underpainting) is laid down, often painted with egg tempera or turpentine-thinned paint. This layer helps to ""tone"" the canvas and to cover the white of the gesso. Many artists use this layer to sketch"