"Mornay sauce A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese. The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce, for Béchamel had not yet been developed. ""Sauce Mornay"" does not appear in"
"""Le cuisinier Royal"", 10th edition, 1820. Perhaps ""sauce Mornay"" is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royal, where ""sauce Mornay"" was introduced. In the ""Tout-Paris"" of Charles X, the Mornay name was represented by two stylish men, the marquis de Mornay and his brother, styled comte Charles. They figure in Lady Blessington's memoir of a stay in Paris in 1828–29, ""The Idler in France"". They might also be considered, when an eponym is sought for ""sauce Mornay"". Mornay sauce A Mornay sauce is a béchamel sauce with"
"soupy in consistency and is eaten with rice. ""Morok metpa"" is a coarse paste prepared with green or dry red chilies mixed with chopped onions, coriander leaves and other local herbs for garnishing. The chilies are steamed or roasted with ngari or simply crushed and then mashed with salt and ngari; fried fish pieces can also be added to it. This is something which accompanies both the meals as a routine side dish. Other dishes include ""kang-ngou"" or ""kaang-hou"" (various vegetables stir fried with traditional spices), ""nganam"" (prepared with fish and ""maroi"" on a pan) or ""paaknam"" (sort of a"
"serving. Traditionally, the broth is served first with a bit of nutmeg and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar. ""Pot-au-feu"" broth may also be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be ""pot-au-feu"" broth when water is added. Many countries have similar dishes with"
"The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper. The ""rouille"", a spicy mayonnaise which is spread on thick slices of country bread and floated on the bouillabaisse when served, is made with an egg yolk, two cloves of garlic, a cup of olive oil, and ten pistils of saffron, and is seasoned with salt and Cayenne pepper. In the traditional bouillabaisse served in Marseille restaurants, first the fish are cleaned and scaled and then washed, usually with sea water. Then the fish are cut into large slices, keeping the bones. Next"
"typically served with seafood, fish soup, and croutons, in a dish called ""merluça amb alhòli"". In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. In Provence, ""aioli"" or, more formally, ""le grand aïoli"", ""aioli garni"", or ""aïoli monstre"" is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with ""aioli"". This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns."
"a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at right); or, more simply, as Julia Child"
"Olney gave the place of the entrée in a French full menu: ""A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration"". Fruit soups are prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Many varieties of fruit soups exist, and they may be prepared based upon the availability of seasonal fruit. Cold soups are a particular variation on the traditional"
"cooked noodles, onion, cheese, peas, tuna, soup and mushrooms are mixed in a baking dish, with the potato chips and more cheese sprinkled on top, and then baked. Also common in most parts of Australia this casserole is instead called tuna mornay and served with a Mornay sauce (Béchamel with cheese added, or cheese sauce). Peas and corn are usually added. Additionally, wheat pasta is used rather than egg noodles. Tuna casserole Tuna casserole is a casserole primarily made with pasta (or rice) and Canned tuna, with canned peas and corn sometimes added. The dish is often topped with potato"
"and rustic lassi has curds in it, and sometimes has malai (cream) added or removed. Moru is a South Indian summer drink, meant to keep drinkers hydrated through the hot and humid summers of the South. It is prepared by considerably thinning down yogurt with water, adding salt (for electrolyte balance) and spices, usually green chili peppers, asafoetida, curry leaves and mustard. Large amounts of sugar – or other sweeteners for low-energy yogurts – are often used in commercial yogurt. Some yogurts contain added modified starch, pectin (found naturally in fruit), and/or gelatin to create thickness and creaminess artificially at"
"cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based béchamel or a béchamel with cheese (known as mornay sauce in France). Grated cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad. In Cyprus a similar dish is called ""oven macaroni"" (Greek: μακαρόνια του φούρνου, ""makarónia tou foúrnou"", Turkish: fırında makarna). It is an essential dish during"
"Mor Kuzhambu Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of the South Indian states like Andhra, Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries. This is very rich in calcium and Vitamin C. Has very"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"well as sea bream (""sama""), red porgy (""bocinegro""), gold lined bream (""salema""), grouper (""mero""), and various and abundant types of ""Thunnus"". The Atlantic mackerel (""caballa""), sardine (""sardine""), and Jack mackerels (""chicharros"") are also consumed frequently. Moray eels (""morenas"") are also eaten, usually fried. Most seafood is cooked simply, usually boiled, or prepared ""a la espalda"" (cut into two equally shaped pieces along the spine) or ""a la sal"" (baked in salt). These dishes are usually accompanied by ""mojo"" (a local sauce) and wrinkly potatoes. The typical festive meat dish of marinated porc tacos is a very popular dish prepared for"
"on an open-faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly. Pimento and bacon strips were then added to it. After its debut, it quickly became the choice of ninety-five percent of the customers to the Brown Hotel's restaurant. The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was shut down from 1971 to 1985. The ""cold brown"" was baked poultry (chicken or turkey), hard-boiled egg, lettuce,"
"Korma Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. The English name is an anglicisation of Urdu , more accurately transliterated ""qormā"", and derived from a Turkic root. The word ""korma"" is derived from Urdu ""qormā"", ""ḳormā"" or ""ḳormah"", meaning ""braise"", and refers to the cooking technique used in the dish. All these words, and the names of dishes such as ghormeh (), the Azerbaijani qovurma or ""kavarma"" are ultimately derived from a Turkish language word"
"his guests at the inauguration of the Taj Mahal. Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt, cream or stock added. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly"
"string. Lastly, the wrapped pieces are cooked through steaming in about half an hour. After the moron is cooled, it can now be served. Moron is usually sold in bundles of four pieces that are individually wrapped in a banana leaf. Tourists from Leyte usually buy moron as a ""pasalubong"" or gift for their relatives and friends. In the places where moron originated, it is usually served at festivals, birthday parties, and funeral wakes. Visitors from those parties usually takes home some of the moron. The food is also a medium of exchange for goodwill in Tacloban and the nearby"
"low cholesterol. Mor Kuzhambu Buttermilk Kuzhambu or mor Kuzhambu is commonly prepared in South India. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of the South Indian states like Andhra, Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries. This is very rich in calcium and Vitamin C."
"and varied with the rhythms of the seasons, the resources of the cook, and with household income. The basic principle behind this dish is the lengthy simmering of an assortment of vegetables and meats, generally meats preserved ""en confit"". As far as vegetables go, anything is possible. The cabbage may be accompanied by broad beans, fresh or dried, mangetout peas, potatoes, turnips, peas, onions, carrots, celeriac, kohlrabi, beets, lettuce, chestnuts, nettles or borage. Thus the ""garbure"" could be adapted to the needs of every household. A large tureen of garbure is often presented to the table in Bearnais restaurants, and"
"into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, it is considered a comfort food. Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, ""Liber de Coquina"", one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as ""makerouns"" was recorded in the famous medieval English cookbook, the ""Forme of Cury"", which was also written in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a"
"The vegetarian version is referred to as ""maigre"" (""lean""). When ham or bacon is added, it is called ""gras"" (""fat,"" i.e., containing meat). Frequently the vegetables serve as a bed on which to cook meat, poultry, and fish dishes; or as a stuffing; but sometimes the Matignon is served as separate side dish in its own right. Matignon (cuisine) In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added. Matignon, unlike mirepoix, is not a part of the food preparation itself, but is always served at the table. Matignon is"
"Kenkey Kenkey or kormi or kokoe or dorkunu is a staple dish similar to sourdough dumpling from the Ga-inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as ""konkee""), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu (the Asante refer to the same dish as ""dɔkono""), blue drawers, and tie-a-leaf. In Trinidad it is called ""paime"" (pronounced pay-me) and"
"Chicken Divan Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel where it was served as the signature dish in the early twentieth century. Its creator, a chef named Lagasi, created it as part of a contest, winning a small amount of money and creating the hotel's signature dish. In French, the word ""divan"" refers to a meeting place or great hall, and thus the name was chosen to imply a kind of continental elegance."
"Siomay Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from ""tenggiri"" (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a"
"the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex starches and to ensure the food was safe for consumption. It was often served, when possible, with bread. In Middle English thick pottages (""stondyng"") made with cereals, shredded meat, seasoned with spices and sometimes thickened with egg yolks and bread crumbs were called by various names like ""brewet"", ""egerdouce"", ""mortrew"", ""mawmenee"", ""blancmange"" and ""blance dessore"". Thiner pottages were said to be ""ronnyng"". Frumenty was a pottage made with fresh cleaned wheat grain that was boiled until it burst, allowed to cool, then boiled"
"garnish of crisp fried onions, spring onions and coriander are also added. A similar dish with tomatoes, called Shan khauk swè, is a 'soup version' without the gel, and fish sauce instead of soy sauce, with flat or round noodles, where the soup is part of the dish itself, rather than as consommé. Mandalay Meeshay (), a more elaborate dish, uses medium rice noodles and has a thicker, oilier meat sauce. A thicker rice flour gloop is added. It is dressed with fried peanut oil, salted fermented soybeans and chilli oil, then garnished with blanched bean sprouts, pickled daikon, fried"
"rice and flat breads. Different traditional flat breads include ""luchi"", ""porota"", ""bakhorkhani"", ""nan"", ""ruti"", rice flour flatbread and chitai pitha. Meat dishes, as well as dal (a spicy lentil soup) and vegetables commonly accompany the breads. Traditional dishes can be 'dry', such as ""gosht bhuna"". Items with ""jhol"" (gravy) are often curried. Vegetables are also used for light curries. On special occasions, guests receive Biryani and Borhani (spicy drink that is known to aid digestion). Chutney is mainly served at the end of a meal. It is & sour thickened curry usually made with local seasonal fruits, such as raw"
"Makarony po-flotski Makarony po-flotski (Russian: ""макароны по-флотски"", literally navy-style pasta) is a Russian dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stuffing made of stewed ground meat (usually beef or pork), fried onions and seasoned with salt, black pepper and, occasionally, sugar. Originally served in maritime forces, the dish became very popular in Russia because of simplicity, low costs and quickness of its preparation. Makarony po-flotski became highly popular after the World War II during times of poverty in Soviet Union. The pasta is cooked in salted boiling water. The onions are well chopped, while meat"
"Hollywood films. Instead, mediaeval dishes often had the texture of a pureé, possibly containing small fragments of meat or fish: 48% of the recipes in the Beinecke manuscript are for dishes similar to stews or pureés. Such dishes could be broadly of three types: somewhat acid, with wine, vinegar, and spices in the sauce, thickened with bread; sweet and sour, with sugar and vinegar; and sweet, using then-expensive sugar. An example of such a sweet pureé dish for meat (it could also be made with fish) from the Beinecke manuscript is the rich, saffron-yellow ""Mortruys"", thickened with egg: Another manuscript,"
"with curry. The seeds are edible when roasted. In Thai cuisine, the leaves (known as ""bai-yo"") are used as a green vegetable and are the main ingredient of ""kaeng bai-yo"", cooked with coconut milk. The fruit (""luk-yo"") is added as a salad ingredient to some versions of somtam. Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food. Although ""Morinda"" is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any"
"by Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto. Chasseur (sauce) Sauce chasseur, sometimes called ""hunter's sauce"", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of ""fines herbes"". The name is derived from the French word for ""hunter"", alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would"
"often served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called 'royales'. A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 g (a little over a pound) of meat can go into a single 250 mL (8.2 fl oz) serving. This low-yield is part of what has traditionally given consommé its refined reputation as a dish fit for the higher levels of society and not consumed among the poorer classes, who could not afford such extravagance."