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Mornay Sauce
A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese. Etymology The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce because béchamel had not yet been developed. ''Sauce Mornay'' does not appear in '' Le cuisinier Royal'', 10th edition, 1820, perhaps because ''sauce Mornay'' is not older than the seminal Parisian restaurant Le Grand Véfour, where ''sauce Mornay'' was introduced. In the ''Tout-Paris'' of Charles X, the Mornay name was represented by two stylish men, the marquis de Mornay and his brother, styled comte Charles. They figure in Lady Blessington's me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orecchiette
Orecchiette (; singular ; ) are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. Description An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a '' cavatello''). The shape is then inverted over the thumb. Names and variations In the vernacular of Taranto they are called , or . In Cisternino ''orecchiette'' are made with durum wheat; they are larger and take on a different shape, with deep internal ribs, very similar to an ear. They are defined — that is, "priest's ears". The typical dish of holidays is orecchiette with rabbit ragout. ''Cavatelli'', ''strascinati'' (, in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Cuisinier Impérial
André Viard's ''Le Cuisinier Impérial'' (Paris: J.-N. Barba, 1806) was a culinary encyclopedia that passed through at least thirty-two editions in its long career as the essential reference work for the French professional chef during the nineteenth century. During its long run it was a staple of its publisher, J.-N. Barba, who warned potential literary pirates, in an age before the enforcement of copyright, of his intention to prosecute any editors of cookbooks who took, in whole or part, any recipes from the publication.Le Cuisinier royal', Barba, Paris, 1817 (warning of the publisher Barba p. 11). Viard, who called himself "''Homme de Bouche''", was the ''chef de cuisine'' to Louis Philippe, comte de Ségur and Francis Egerton, 8th Earl of Bridgewater. The cookbook appeared under various titles that reflected regime changes: with the restoration of the Bourbons it became ''Le Cuisinier Royal'' (Paris: Barba, 1817) in its ninth edition, and in 1852, in its twenty-second editi ... [...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] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Rarebit
Welsh rarebit or Welsh rabbit ( or ) is a dish consisting of a hot Cheese sauce, cheese-based sauce served over slices of Toast (food), toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later folk etymology, reinterpreted as "rarebit", as the dish contains no Rabbit as food, rabbit. Variants include ''English rabbit, Scotch rabbit, buck rabbit, golden buck'', and ''blushing bunny''. Though there is no strong evidence that the dish originated in Welsh cuisine, it is sometimes identified with the Welsh caws pobi 'baked cheese', documented in the 1500s. Sauce Some recipes simply melt grated cheese on toast, making it identical to cheese on toast. Others make the sauce of cheese, ale, and mustard (condiment), mustard, and garnished with cayenne pepper or paprika.Escoffier, Georges Auguste Escoffier, ''Le Guide Culinaire'', translated by H. L. Cracknell and R. J. Kaufmann Other recipes add wine or Worcestershire sauce. The sauce may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Mother Sauces
In French cuisine, the mother sauces (french: sauces mères), also known as in French, are a group of sauces upon which many other sauces"daughter sauces" or are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on those presented in the 1907 English-language edition (''A guide to modern cookery'') of his seminal cookery book ''Le guide culinaire'': * Béchamel sauce: White sauce, based on milk thickened with a white roux. * Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). * Tomato sauce (sometimes or ): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. * Velouté sauce: Clear sauce, made by reducing clear s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croque-monsieur
A ''croque monsieur'' () is a hot sandwich made with ham and cheese. The name comes from the French words ''croque'' ("crunch") and ''monsieur'' ("mister"). History The dish originated in French cafés and bars as a quick snack. In the early 1900s, bistro owner Michel Lunarca popularized the croque-monsieur. Preparation A ''croque monsieur'' is traditionally made with baked or boiled ham and sliced cheese between slices of ''pain de mie'', topped with grated cheese and slightly salted and peppered, and then baked in an oven or fried in a frying pan. The bread may optionally be browned by grilling after being dipped in beaten egg. Traditionally, Gruyère is used, but sometimes Comté or Emmental cheese as well. Some brasseries also add béchamel sauce. ''Croque monsieur'' may be baked or fried so that the cheese topping melts and forms a crust. Variations A croque monsieur served with a poached or lightly fried egg on top is known as a ''croque madame'' (or, in parts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Sauce
Cheese sauce is a sauce made with cheese or processed cheese as a primary ingredient. Sometimes dried cheese or cheese powder is used. Several varieties exist and it has many various culinary uses. Mass-produced commercial cheese sauces are also made by various companies, in both liquid and dry forms. These prepared sauces are used by consumers and restaurants, and commercial formulations are used in the production of various prepared foods, such as macaroni and cheese mixes and frozen meals. Varieties Many sauces are prepared with cheese or processed cheese as the primary ingredient. * Alfredo sauce – an American sauce inspired by Fettuccine Alfredo * Blue cheese dressing * Caruso sauce – a South American sauce * Cheddar sauce * Chile con queso – has a smooth, creamy texture, and is very popular in the American Southwest * Crab dip * Mornay sauce – a French sauce based on béchamel * Nacho cheese – an American processed cheese sauce Cheez Whiz is an American brand of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eponym
An eponym is a person, a place, or a thing after whom or which someone or something is, or is believed to be, named. The adjectives which are derived from the word eponym include ''eponymous'' and ''eponymic''. Usage of the word The term ''eponym'' functions in multiple related ways, all based on an explicit relationship between two named things. A person, place, or thing named after a particular person share an eponymous relationship. In this way, Elizabeth I of England is the eponym of the Elizabethan era. When Henry Ford is referred to as "the ''eponymous'' founder of the Ford Motor Company", his surname "Ford" serves as the eponym. The term also refers to the title character of a fictional work (such as Rocky Balboa of the Rocky film series, ''Rocky'' film series), as well as to ''self-titled'' works named after their creators (such as the album The Doors (album), ''The Doors'' by the band the Doors). Walt Disney created the eponymous The Walt Disney Company, Walt Disney Com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marguerite Gardiner, Countess Of Blessington
Marguerite Gardiner, Countess of Blessington (née Power; 1 September 1789 – 4 June 1849), was an Irish novelist, journalist, and literary hostess.''The Feminist Companion to Literature in English'', eds Virginia Blain, Patricia Clements and Isobel Grundy (London: Batsford, 1990), p. 104. She became acquainted with Lord Byron in Genoa and wrote a book about her conversations with him. Early life Born Margaret Power, near Clonmel in County Tipperary, Ireland, she was a daughter of Edmund Power and Ellen Sheehy, small landowners. She was "haphazardly educated by her own reading and by her mother's friend Ann Dwyer." Her childhood was blighted by her father's character and poverty, and her early womanhood made wretched by a compulsory marriage at the age of fifteen to Captain Maurice St. Leger Farmer, an English officer whose drunken habits finally brought him as a debtor to the King's Bench Prison, where he died by falling out of a window in October 1817. She had left him after ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles X
Charles X (born Charles Philippe, Count of Artois; 9 October 1757 – 6 November 1836) was King of France from 16 September 1824 until 2 August 1830. An uncle of the uncrowned Louis XVII and younger brother to reigning kings Louis XVI and Louis XVIII, he supported the latter in exile. After the Bourbon Restoration in 1814, Charles (as heir-presumptive) became the leader of the ultra-royalists, a radical monarchist faction within the French court that affirmed rule by divine right and opposed the concessions towards liberals and guarantees of civil liberties granted by the Charter of 1814. Charles gained influence within the French court after the assassination of his son Charles Ferdinand, Duke of Berry, in 1820 and succeeded his brother Louis XVIII in 1824.Munro Price, ''The Perilous Crown: France between Revolutions'', Macmillan, pp. 185–187. His reign of almost six years proved to be deeply unpopular amongst the liberals in France from the moment of his coronation in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tout-Paris
Le Tout-Paris ("everyone in Paris") is a French expression referring to the fashionable and affluent elite of the city, who frequent fashionable events and places, and establish trends in upper-class culture. It is equivalent to the "jet set" elsewhere. History The expression ''tout-Paris'' was used in the 17th century to refer to "high society" among the aristocratic inhabitants of the city of Paris. It was used in 1660 by Nicolas Boileau in his ''Satires'' to refer to the influential members of Paris society who made Pierre Corneille's play El Cid popular, in the famous sentence, "In vain, a minister sought support against El Cid—Tout Paris supported Chimene in love with Rodrigue" Boileau also used the expression in ''Chant III'': "Where tout Paris as a crowd bears its sufferings". Voltaire and Jean le Rond D'Alembert also used the expression in their correspondence. The current use of the expression ''tout-Paris'' dates from the Belle Epoque era of 19th century Paris. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
