TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-03-14

English

Subject field(s)
  • Culinary Techniques
  • Prepared Dishes (Cooking)
DEF

A white ragoût, fricassee or stew based on lamb, chicken or veal, with the sauce made from the liquid in which the meat has been cooked.

OBS

It is bound with a liaison of egg yolks and cream, garnished with mushrooms and small onions and served with parsley and croutons.

French

Domaine(s)
  • Techniques culinaires
  • Plats cuisinés
DEF

Apprêt de viandes blanches (veau, agneau, volaille) cuites dans un fond blanc ou simplement à l'eau avec une garniture aromatique.

OBS

La sauce s'obtient en principe par une liaison à base de roux blanc, puis de crème et de jaunes d'œufs, mais le roux est le plus souvent supprimé [...]

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
  • Platos preparados (Cocina)
DEF

Guiso de carne, pescado o ave cocido en un fondo blanco y ligado con crema o yema de huevo.

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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