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WHITE MEAT FOWL [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1994-12-21

English

Subject field(s)
  • Food Industries

French

Domaine(s)
  • Industrie de l'alimentation
CONT

Obtenir des blancs de volaille cohésifs et tranchables.

OBS

Blanc de poulet, de perdrix : La chair blanche de la poitrine.

Spanish

Save record 1

Record 2 1992-07-28

English

Subject field(s)
  • Culinary Techniques
  • Recipes
OBS

ragoût: French Cookery, a highly seasoned stew of meat or fish, with or without vegetables.

OBS

Ragoût : One of the oldest known dishes, in which the simple use of meat with condiments is suggestive of the cooking of ancient Greece and Rome. The word ragoût is derived from the French word ragoûter., which means to re-awaken the taste. A white or brown spicy stew, it may be made with meat, fowl or fish, with or without vegetables. Navarin(which see) is the classic French version.

French

Domaine(s)
  • Techniques culinaires
  • Recettes de cuisine
CONT

[jarret] Partie servant à faire le ragoût de pattes québécois.

OBS

recette de la cuisine québécoise.

OBS

ragoût : Préparation culinaire à base de viande, de volaille, de gibier, de poisson ou de légumes (...) Le mot «ragoût» date de 1642 (...) Le verbe «ragoûter» signifiait "remettre en appétit"

Spanish

Save record 2

Record 3 1992-07-28

English

Subject field(s)
  • Culinary Techniques
  • Recipes
OBS

Ragoût. One of the oldest known dishes, in which the simple use of meat with condiments is suggestive of the cooking of ancient Greece and Rome. The word ragoût is derived from the French word ragoûter, which means to re-awaken the taste. A white or brown spicy stew, it may be made with meat, fowl or fish, with or without vegetables. Navarin(which see) is the classic French version.

French

Domaine(s)
  • Techniques culinaires
  • Recettes de cuisine
OBS

Recette de la cuisine québécoise.

Spanish

Save record 3

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