Created by: Silentchapel
Number of Blossarys: 95
English (EN)
Pot-au-feu is a French beef stew. The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains: low-cost cuts of beef that require cooking for long periods; some kind of ...
A croque-monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used. A croque-monsieur served with a fried ...
Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn ...
法式洋葱汤是汤通常基于肉的股票，并经常与面包和奶酪顶上的 gratinéed 的类型。虽然起源古老，这道菜经历了死灰复燃的受欢迎程度在 20 世纪 60 年代在美国由于在法国菜中更大的兴趣。法式洋葱汤通常是板，担任首发。一般来说，食谱指定应成为焦糖，慢慢地，煮洋葱。 ...
Francouzská cibulačka je druh polévky obvykle založena na masový vývar a gratinéed často podávaná s krutony a sýrem. Přestože starobylého původu, jídlo prošlo oživení popularity v šedesátých letech ...
French onion soup is a type of soup usually based on meat stock, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity ...
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy ...
