"Veal Orloff Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (; or ""veau Orlov"") is a 19th-century dish of Russian cuisine, which was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France. The dish consists of a braised loin of veal, thinly sliced, filled with a thin layer of finely chopped mushrooms (duxelles) and onions (as soubise) between the slices, then reassembled in the original shape. It is then topped with Mornay sauce (bechamel sauce with cheese) and browned in the oven. Similar dishes are popular in Russia"
"stomach. The main ingredient, vermicelli, is made of sweet potato. It is smooth, soft, waxy and tasty. Other key ingredients are duck blood, dried fried tofu, dried small shrimps, duck gizzards, duck intestines, and duck livers. Furthermore, salt, shallots, gingers, sesame oil and caraway make this delicacy tastier. The soup coupled with various ingredients has visual appeal and is aromatic and flavorful. Duck blood and vermicelli soup Duck blood and vermicelli soup () is a traditional delicacy of Nanjing, capital of Jiangsu province, and is also eaten in other regions of China. A similar dish is also eaten in Poland,"
"Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court. He"
"Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as ""Salsa Colla or Colletta"" (""glue sauce"") because of the gluey consistency of"
"Kuchela (relish) Kuchela, also spelled kucheela, occasionally also kuchila, is a hot relish of the Trinidadian cuisine. Main ingredient of kuchela is the pulp of unripe mangoes that is being grated and thoroughly strained, if necessary by drying. Afterwards it is mixed with amchar masala and various additional spices. Amchar masala is a blend of spices containing cilantro, cumin, fennel, fenugreek, mustard seeds and black pepper. The hotness level is regulated by adding either fresh peppers (scotch bonnets and ""congo peppers"" (habaneros) being common) or a hot sauce. The relish is then seasoned to tasted with salt, sugar and garlic;"
"and often filled with pastry cream, much like eclairs. Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left"
"salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mayonnaise, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley. One French variation adds egg yolk for ""pommes duchesse"" or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. ""Pomme purée"" (potato puree) uses considerably more butter than normal mashed potato - up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter"
"nineteenth century. Soufflés are typically prepared from two basic components: The base provides the flavor and the egg whites provide the ""lift"", or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés and jam, fruits, berries, chocolate, banana and lemon for dessert soufflés. Soufflés are generally baked in individual ramekins of a few ounces or soufflé dishes of a few liters: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated"
"veal velouté with a large amount of cream added. Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as ""Salsa Colla or"
"basic flavor is garlic rather than red wine and bone marrow. Another sauce called ""bordelaise"" in New Orleans consists of butter, olive oil, chopped shallots, parsley and garlic. This combination is the foundation of the classic ""escargots bordelaises"", a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and ""Spanish sauce"". Bordelaise sauce Bordelaise sauce is a classic French"
"originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce. South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon"
"originated in France by a chef to Louis XIII who made a ""sauce au vert"" (green sauce) which was traditionally served with ""green eel"". In 1948, the ""New York Times"" published a recipe for the dressing that included Worcestershire sauce. Later recipes have included variations such as the addition of avocado or basil. In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods. Trader Joe's makes a version called simply Goddess Dressing, which is made with tahini"
"butter sauce. The Paris newspaper ""Le Monde"" reports that it is made from chicken livers, fresh thyme and thyme flowers, full cream, white Dijon mustard, butter, and water, plus salt and pepper. According to ""Le Monde"", the chicken livers are blanched in one pan with the thyme until they start to turn colour. In a second pan, the cream is reduced on low heat with the mustard and infused with the flavour of the thyme flowers. The chicken livers are then finely minced and pressed through a strainer into the reduced cream. As the sauce thickens, the butter is incorporated"
"paprika, peppercorns, and even tomato sauce. For additional flavor and browning, some cooks add unpeeled onions or a small amount of sugar caramelized in oil. Some are known to add also beer or whiskey for extra flavor. A common addition to cholent is kishke or helzel. Kishke is a type of kosher sausage stuffed with a flour mixture, chicken or goose fat, fried onions and spices. Traditionally, kishke was made with intestinal lining from a cow. Today, the casing is often an edible synthetic casing such as that used for salami or hot dogs. Helzel is chicken neck skin stuffed"
"Dipping sauce A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of au jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce (hence the name). Dips are commonly used for finger foods, appetizers, and other food types. Thick dips"
"sauce, onions, mustard, allspice, tomato puree or other ingredients to add flavor. It is available as ready-to-use or in dehydrated form in stores. Brown sauce (meat stock based) In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. In Danish cuisine brown sauce (""brun sovs"") is a very common sauce, and refers to a"
"The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine. It is generally made with a leavened dough (of"
"Suprême sauce ""Suprême"" sauce is one of the classic ""small sauces"" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. Traditionally, this sauce is made from a ""velouté"" sauce (a roux sauce made with a meat stock - in the case of ""suprême"", a chicken stock is usually preferred), reduced with heavy cream or ""crème fraîche"", and then strained through a fine sieve. This is the recipe as used in ""Larousse Gastronomique"", a seminal work of French ""haute cuisine"", first published in 1938. A light squeeze of lemon juice is commonly added."
"Duck sauce Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at Chinese-American restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry. Despite its name the sauce is not prepared using duck meat. It is made of"
"article, but is instead based on a simple mustard-flavoured vinegar and oil dressing spiced with salt, pepper, and chopped green herbs. Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce. Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne pepper, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g., tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners. Homemade or gourmet"
"as an ingredient to most dishes. In [[European cuisine]], chanterelles are often served with [[venison]]. A traditional method of preparing these mushrooms is sauteed and then used to make [[scrambled eggs]]. In Polish tradition chanterelles are used for making creamy sauces that top chicken. Many mushroom enthusiasts just like chanterelles sauteed in butter, with a pinch of salt, a clove of fresh crushed garlic and some whipping cream. This recipe is said to bring out the subtle flavor of the chanterelle without masking it with other aromas. This recipe has the added benefit of retaining flavor even after being stored"
"and the breasts are thinly sliced and arranged around the stuffing. The remaining carcass is pressed in a poultry press to extract all the juices and is added to a Rouennaise sauce, which is poured over the sliced duck. (This dish is today the speciality of the house at ""La Tour d'Argent"".) Ortolans sur canapés, ortolans (now a protected species) on toast. Aubergines à l'espagnole is a dish of aubergine shells filled with chopped aubergine, tomato and ham, gratinéed with gruyère. Cassolette princesse, (a.k.a. Cassolette argenteuil), A cassolette with a border of duchesse potatoes and an asparagus filling in cream"
"popularized on a nation-wide scale during the 20th century, and remains regional specialty usually served only in Gaeseong-style restaurants. Wheat flour dough made by mixing wheat flour with boiling water is rolled thin and cut into squares to make ""pyeonsu"". Common fillings include meat such as beef, pork, chicken and pheasant meat, tofu, mung bean sprouts, mushrooms, oyster, and a couple of whole pine nuts per each dumpling. Salt and black pepper, ground toasted sesame, sesame oil and minced aromatic vegetables such as scallions, ginger, and garlic are used to season the stuffings. The dumplings are boiled in beef and"
"consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice. Pâté chaud de cailles is warm pâté of quail. Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle. Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled"
"Andouillette Andouillette () is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture. True andouillette will be an oblong tube. If made with the small intestine, it is a plump sausage generally about 25 mm in diameter but often it is much larger, possibly 7–10 cm in diameter, and stronger in scent when the colon is used. True andouillette is rarely"
"minced finely, along with seasonings such as ground ginger root, salt, and soy sauce. The mixture is shaped into dumplings or meat sticks. Finely chopped garden vegetables are mixed into the minced meat to taste. Vegetables and herbs such as Welsh onion, red perilla, and at times, chopped cartilage of fowl may be added to create a crunchy texture. Commonly, ""tsukune"" is found in , a Japanese stew consisting of several ingredients in a light broth. Tsukune Thickeners are added to ground material such as beef, pork, or fowl, and occasionally fish. The mixture is then kneaded and molded into"
"Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,"
"the sauce's ingredients and method of preparation to be a trade secret. The Paris newspaper ""Le Monde"" reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper. The Café de Paris serves its ""entrecôte"" on a bed of the sauce, on a platter kept hot atop a trivet with a warming candle in the base. Initially the sauce is a stiff whipped froth, tawny in colour, but as it melts down to a liquid it reverts"
"celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts. It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, ""Apicius De Re Coquinaria"", which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat. Names for stuffing include ""farce"" (~1390), ""stuffing"""
"form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté). ""Sauce velouté"" is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include: Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five ""mother sauces"" of French cuisine listed by Auguste Escoffier in the 19th century, along with"
"Duqqa Duqqa, du'ah, do'a, or dukkah ( ) is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. Pre-made versions of duqqa can be bought in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper which are sold in paper cones. The packaged variety is found in markets that is composed of parched wheat flour mixed with cumin and caraway. The word is derived from the Arabic for ""to pound"" since the mixture"
"the concentric rings of the intestines. They never called it ""andouille sausage"", just ""andouille""; i.e. sausage and andouille are two different things to these Cajuns. Though somewhat similar, andouille is not to be confused with ""hot links"" or similar finely ground, high-fat, heavily peppered sausages. In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey in color and has a distinctive odor. Also, a similar sausage is available called andouillette, literally ""little andouille"". Some varieties use the pig's entire gastrointestinal system. Andouille Andouille ( ; ; from Vulgar"
"put in the oven. Goyère The goyère, specialty of Valenciennes ( city of France), is distinguished from the traditional flamiche by its soft Swollen. The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can"