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Rouennaise Sauce
Rouennaise sauce (fr. ''Sauce Rouennaise'') is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with '' Canetons à la Rouennaise'', which was one of the dishes served at the famous "Dinner of the Three Emperors".Auguste Escoffier, (1907), ''Le Guide culinaire ''Le Guide Culinaire'' () is Escoffier's 1903 French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time ...''. See also * List of duck dishes * References French sauces Brown sauces Duck dishes {{ingredient-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bordelaise Sauce
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. ''Sauce marchand de vin'' ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces. New Orleans bordelaise A bordelaise sauce in traditional New Orleans-style Louisiana Creole cuisine is different from the French classical version, although both are available in the city. The basic flavor is garlic rather than red wine and bone marrow. Another sauce called "bordelaise" in New Orleans consists of butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressed Duck
Pressed duck (french: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the ''Caneton Tour d'Argent'' (Tour d'Argent duckling). It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance." Preparation First, a duck (preferably young and plump) is asphyxiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed. The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Pressure is then applied to extr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Three Emperors Dinner
The ''Dîner des trois empereurs'' or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867. It consisted of 16 courses with eight wines served over eight hours. Overview The Three Emperors Dinner was prepared by chef Adolphe Dugléré at the request of King William I of Prussia who frequented the cafe during the Exposition Universelle. He requested a meal to be remembered and at which no expense was to be spared for himself and his guests, Tsar Alexander II of Russia, plus his son the tsarevitch (who later became Tsar Alexander III), and Prince Otto von Bismarck. The name "Three Emperors Dinner" is something of a misnomer and apparently was applied retrospectively, as only Alexander II bore the title of Emperor at the time. Wilhelm I would not be proclaimed Kaiser (emperor) until 1871, whereas Alexander III would only ascend the Imperial Russian throne in 1881 after his father's assassination. The cellar master, Claudius Burdel, was instruc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Guide Culinaire
''Le Guide Culinaire'' () is Georges Auguste Escoffier, Escoffier's 1903 French cuisine, French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. History The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Many of the recipes Escoffier developed while working at the Savoy in London, and later the Ritz in Paris. He kept notes on note cards. Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. After leaving the Savoy in 1898, he began work on the book. Usage and style The original text was printed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck As Food
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Sauces
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Sauces
Brown is a color. It can be considered a composite color, but it is mainly a darker shade of orange. In the CMYK color model used in printing or painting, brown is usually made by combining the colors orange and black. In the RGB color model used to project colors onto television screens and computer monitors, brown combines red and green. The color brown is seen widely in nature, wood, soil, human hair color, eye color and skin pigmentation. Brown is the color of dark wood or rich soil. According to public opinion surveys in Europe and the United States, brown is the least favorite color of the public; it is often associated with plainness, the rustic, feces, and poverty. More positive associations include baking, warmth, wildlife, and the autumn. Etymology The term is from Old English , in origin for any dusky or dark shade of color. The first recorded use of ''brown'' as a color name in English was in 1000. The Common Germanic adjectives ''*brûnoz and *brûnâ'' meant b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
