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Sauce Soubise
Soubise sauce is an onion sauce thickened with Béchamel sauce, pounded cooked rice, or cream.James Peterson, ''Sauces: Classical and Contemporary Sauce Making'', 4th ed., 2017, , p. 520 It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream. History The sauce is said to take its name from Charles de Rohan, Prince de Soubise. Auguste Escoffier's recipe adds a thickened béchamel to butter-stewed onions. For a variant with rice and bacon fat, Escoffier cooks a high starch rice (such as Carolina rice) with fatty bacon, onions and white consommé, then purées the onions and rice before finishing with the usual butter and cream. Tomato purée seasoned with paprika or curry can be added to either variation, but Escoffier notes that béchamel is preferred to rice for its smoother consistency. The 19th-century Anglo-Italian c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Elmé Francatelli
Charles Elmé Francatelli (180510 August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era, such as ''The Modern Cook''. Biography Francatelli was born in London, of Italian descent, in 1805. He was educated in France, where he studied the art of cookery under Marie-Antoine Carême. Returning to England, he was employed successively by various noblemen, subsequently becoming chief chef of the St James's Club, popularly known as Crockford's club. He left Crockford's to become chief cook to Queen Victoria from 9 March 1840 to 31 March 1842, and then returned to Crockford's. He was managing steward of the Coventry House Club from the day it opened on 1 June 1846 until it closed on 25 March 1854, and at the Reform Club from 1854 to 1861. He was Manager of the St James's Hotel, at the corner of Berkeley Street and Piccadilly, from 1863 to 1870. He worked as chef de cuisine to the Prince and Princess of Wales at the nearby Marlborough House f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sauces
White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on television and computer screens is created by a mixture of red, blue, and green light. The color white can be given with white pigments, especially titanium dioxide. In ancient Egypt and ancient Rome, priestesses wore white as a symbol of purity, and Romans wore white togas as symbols of citizenship. In the Middle Ages and Renaissance a white unicorn symbolized chastity, and a white lamb sacrifice and purity. It was the royal color of the kings of France, and of the monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek and Roman temples were faced with white marble, and beginning in the 18th century, with the advent of neoclassical architecture, white became the most common color of new churches ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Fricandeau
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber Sauce (English Cuisine)
Cucumber sauce is a type of sauce in English cuisine that can be made in several different varieties, both hot and cold. Eliza Acton gives several recipes in ''Modern Cookery for Private Families''. The first is for a "common cucumber sauce" is made by frying flour coated cucumber slices in butter until browned, optionally with onions, and making a sauce with brown gravy or beef broth. Another version is made similar to gravy by stewing in butter until softened, seasoned with white pepper and stirred with flour and mixed parsley. Like many sauces, these can be finished with vinegar. There are three versions of "White cucumber sauce" in ''Modern Cookery''. One is made by boiling cucumbers and mixing with béchamel, another by stewing in butter and boiling in cream-thickened pale veal gravy. Alternately, the cucumbers can be boiled in seasoned veal gravy and mixed with egg yolks and an acidic ingredient like chili flavored vinegar or lemon juice to finish. In ''The Jewish Manual'' b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eliza Acton
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, ''Modern Cookery for Private Families''. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe. It included the first recipes in English for Brussels sprouts and for spaghetti. It also contains the first recipe for what Acton called "Christmas pudding"; the dish was normally called plum pudding, recipes for which had appeared previously, although Acton was the first to put the name and recipe together. Acton was born in 1799 in Sussex. She was raised in Suffolk where she ran a girls' boarding school before spending time in France. On her return to England in 1826 she published a collection of poetry and released her cookery book in 1845, aimed at middle class families. Written in an engaging prose, the book was well received by reviewers. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croquettes
A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. The binder may be mixed with or stuffed with a filling; this mixture is called a ''salpicon''. Typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes: disks, ovals, balls. Etymology The word ''croquette'' is French, derived from ''croquer'', meaning 'to crunch'. In the 18th century, it was typically spelled ''croquet''. Alan Davidson, ''Oxford Companion to Food'', 1999, ''s.v.'', p. 229 Origins A 17th-century recipe for croquettes (''croquets'') by François Massialot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pheasant
Pheasants ( ) are birds of several genera within the family (biology), family Phasianidae in the order (biology), order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera native range is restricted to Eurasia. The classification "pheasant" is Paraphyly, paraphyletic, as birds referred to as pheasants are included within both the subfamilies Phasianinae and Peafowl, Pavoninae, and in many cases are more closely related to smaller phasianids, grouse, and turkey (formerly classified in Perdicinae, Grouse, Tetraoninae, and Meleagridinae) than to other pheasants. Pheasants are characterised by strong sexual dimorphism, males being highly decorated with bright colours and adornments such as wattle (anatomy), wattles. Males are usually larger than females and have longer tails. Males play no part in rearing the young. A pheasant's call or cry can be recognised due to the fact it sounds like a rusty sink or valve b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Consommé
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last. Cooking and serving A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. Once the 'raft' begins to form, the heat is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carolina Rice
Carolina may refer to: Geography * The Carolinas, the U.S. states of North and South Carolina ** North Carolina, a U.S. state ** South Carolina, a U.S. state * Province of Carolina, a British province until 1712 * Carolina, Alabama, a town in the United States * Carolina, North Carolina (other), multiple places * Carolina, Rhode Island, a village that straddles the border of two towns in the U.S. state of Rhode Island * Carolina, West Virginia * Carolina, Puerto Rico, a municipality in the United States * Carolina, U.S. Virgin Islands, a neighborhood * Carolina, Maranhão, a city in Brazil * Carolina, Mpumalanga, a town in South Africa * Carolina, Suriname, a city * The Carolina terrane, a geologic terrane in the southeastern United States * Carolina, San Luis, Argentina * Carolina, San Miguel, El Salvador * Carolina, Santa Maria, Brazil Music * "Carolina" (Taylor Swift song) (2022) * Carolina (Seu Jorge album) or ''Samba Esporte Fino'', also a track on the album * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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