- Industry: Others
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French for black butter. Butter is cooked until brown (not black) and flavored with vinegar, lemon, capers and parsley. It goes well with eggs and seafood.
Industry:Restaurants
The French term used to describe all the necessary equipment and utensils of a kitchen.
Industry:Restaurants
A classic French sauce made from butter, wine, vinegar and a shallot reduction. It is good on seafood, eggs and poultry.
Industry:Restaurants
This technique, where a soufflé dish or other container is placed in a shallow pan filled with warm water, is used for delicate dishes like Crème Brulee and other custards. The pan is placed in the oven and the water cooks the food gently, without scorching or curdling. A Baine Marie can also be used to keep foods warm.
Industry:Restaurants
Sauce thickened with flour; often used as a base for soups, stews and fricassee.
Industry:Restaurants
Cheese sauce made with ale or beer and served over toast or crackers.
Industry:Restaurants
Shrimp, seafood and vegetables battered and fried in a flour-based batter.
Industry:Restaurants
Klasyczne francuskim sosem z masła, wino, ocet i szalotka redukcji. To jest dobre na owoce morza, jaja i drób.
Industry:Restaurants
Gotowane w powłoki, który zazwyczaj zawiera mąka pszenna, jaja i mleko.
Industry:Restaurants
