TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

Poached eggs placed on broiled ham laid on toasted halves of English muffin and topped with hollandaise sauce.  1, record 1, English, - eggs%20benedict

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Hollandaise sauce seasoned(as with minced shallots, tarragon, and chervil) and served with meat or fish.  1, record 2, English, - b%C3%A9arnaise%20sauce

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Sauce relevée pour viandes et poissons grillés. (Elle se compose de vinaigre, avec cerfeuil, échalote, estragon finement hachés, auxquels on ajoute des jaunes d'œufs et du beurre fin).  1, record 2, French, - sauce%20b%C3%A9arnaise

Record number: 2, Textual support number: 1 OBS

Sous béarnais dans le Grand Larousse encyclopédique en dix volumes (LGRAN).  3, record 2, French, - sauce%20b%C3%A9arnaise

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Sauce hollandaise accompanies many fish and vegetable preparations, and it is also the foundation for a number of other sauces-mousseline and mustard sauce are examples.  2, record 3, English, - mustard%20sauce

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Sauce hollandaise aromatisée à la moutarde.  3, record 3, French, - sauce%20moutarde

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A basic French white sauce ... made by stirring milk into a butter-flour roux.  3, record 4, English, - b%C3%A9chamel

Record number: 4, Textual support number: 1 CONT

The five leading hot sauces are béchamel, velouté, espagnole, tomato, and hollandaise.  4, record 4, English, - b%C3%A9chamel

Record number: 4, Textual support number: 1 OBS

The thickness of the sauce depends on the proportion of flour and butter to milk.  3, record 4, English, - b%C3%A9chamel

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Sauce blanche à base d'un roux blanc [beurre et farine] additionné de lait, que l'on fait cuire jusqu'à épaississement.  3, record 4, French, - b%C3%A9chamel

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Salsa blanca que se hace con harina, crema de leche y mantequilla.  2, record 4, Spanish, - besamel

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

To make ingredients thicken by adding another ingredient. For instance, the addition of eggs causes lemon juice and melted butter to thicken to form hollandaise sauce. Other thickeners include gelatin, flour, cornstarch and potato.  2, record 5, English, - bind

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Épaissir une préparation liquide à l'aide d'un agent de liaison.  1, record 5, French, - lier

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

An aseptic brick-type package used for packaging juice, milk, fruit drinks, etc.  6, record 6, English, - brick%20carton

Record number: 6, Textual support number: 1 CONT

On a buying trip to Sweden, David Nichol, president of Loblaw International Merchants, discovered béarnaise and hollandaise sauces in aseptic brick cartons from Tetra Pak.  1, record 6, English, - brick%20carton

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Emballage de forme parallélépipédique utilisé pour conditionner et conserver le lait, constitué de papier doublé de polyéthylène.  4, record 6, French, - brique

Record number: 6, Textual support number: 1 CONT

[...] sur le plan de la conservation, la brique carton a fait ses preuves : le vieillissement est lent, l'oxydation est inexistante (tout le volume est occupé par le vin), la tenue chimique est bonne. [...] Certes, la thermolysation à chaud est impossible avec la brique, mais on procède par une flash-pasteurisation qui rend le produit parfaitement stérile tout en lui conservant la totalité de ses qualités organoleptiques.  5, record 6, French, - brique

Record number: 6, Textual support number: 1 OBS

Le conditionnement sous forme de brique s'emploie non plus seulement pour le lait mais aussi pour le vin et les jus de fruits.  6, record 6, French, - brique

Record number: 6, Textual support number: 2 OBS

Le promoteur du système de la brique est la firme Tetra Pak.  6, record 6, French, - brique

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A basic sauce used in the production of other sauces.  2, record 7, English, - leading%20sauce

Record number: 7, Textual support number: 1 CONT

The five leading hot sauces are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  2, record 7, English, - leading%20sauce

Record number: 7, Textual support number: 2 CONT

The leading sauces are sometimes referred to as mother sauces.  3, record 7, English, - leading%20sauce

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

(...) avec les grandes sauces, dites "mères" (espagnole, demi-glace et sauce tomate pour les brunes, béchamel et velouté pour les blanches) (...).  2, record 7, French, - sauce%20m%C3%A8re

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

hollandaise sauce with tomato puree added.  1, record 8, English, - figaro%20sauce

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

To return a food to its original state. To make dehydrated food liquid or a condensed food full strength by adding water. The term also refers to salvaging a culinary disaster; for instance, to reconstitute a curdled hollandaise sauce by adding drops of hot water and, if necessary, an egg yolk.  2, record 9, English, - reconstitute

Record number: 9, Textual support number: 1 CONT

new MicroMatch packaging system for reheating (reconstituting) frozen foods in microwave ovens ... no major food marketer is ignoring the potential market growth for reconstituted frozen convenience foods.  3, record 9, English, - reconstitute

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

Mayonnaise or Hollandaise with whipped cream or a fantasy of the imagination made from many eggs and cream. Served with fish, asparagus, broccoli or cauliflower.  1, record 10, English, - mousseline%20sauce

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Sauce dérivée de la hollandaise ou de la mayonnaise (...)  1, record 10, French, - sauce%20mousseline

Record 10,  Textual support,  Spanish